Low-Fat Cooking
Now in Original Series format!
Cover to cover, Low-Fat Cooking is brimming with more than 150 great-tasting recipes, each offering less than 10 grams of fat per serving. This collection of inviting appetizers to luscious desserts is a reflection of today's health conscious approach to cooking—less fat and fresh ingredients. Helpful information on fat content, substitute ingredients and even how to read package labelling are some of the features to be found in opening pages. Isn't it great how simple and delicious it can be to enjoy healthy, homemade cuisine!
Cover to cover, Low-Fat Cooking is brimming with more than 150 great-tasting recipes, each offering less than 10 grams of fat per serving. This collection of inviting appetizers to luscious desserts is a reflection of today's health conscious approach to cooking—less fat and fresh ingredients. Helpful information on fat content, substitute ingredients and even how to read package labelling are some of the features to be found in opening pages. Isn't it great how simple and delicious it can be to enjoy healthy, homemade cuisine!
- $16.99 CAN
- $16.99 US/INTL
Crab-Stuffed Chicken With Parsley Sauce
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| A very appealing company dish. | ||||||||||||||||||||||||||||||||||||||||||||||||
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Flatten chicken between 2 sheets of plastic wrap to 1/4 inch (6 mm), using flat side of mallet or rolling pin. Combine crabmeat, crumbs, cheese and red pepper to make stuffing. Drizzle first amount of wine over chicken to moisten. Put 1/4 cup (60 mL) stuffing in middle of each piece and roll up starting on shorter side, tucking in sides to enclose stuffing. Fasten with wooden picks or tie with butchers’ twine. Sprinkle rolls with salt and pepper. Place in ungreased 2 quart (2 L) casserole dish. Dissolve partial bouillon cube in boiling water in small cup. Pour broth into casserole dish. Add bay leaf and sprinkle parsley over rolls. Bake, covered, in 350°F (175°C) oven for 45 minutes. Remove rolls to platter. Reserve liquid but discard bay leaf. Heat reserved liquid on stove. Combine cornstarch and second amount of white wine in small cup. Slowly whisk into reserved liquid. Boil until slightly thickened. Remove wooden picks from rolls and pour sauce over to serve. Makes 6 chicken rolls. |
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| 1 chicken roll: 190 Calories; 32 g Protein; 3 g Total Fat (1.1 g Sat., 81.5 mg Cholesterol); 438 mg Sodium; trace Dietary Fiber | ||||||||||||||||||||||||||||||||||||||||||||||||
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| Reprinted from Low-Fat Cooking © Company's Coming Publishing Limited | ||||||||||||||||||||||||||||||||||||||||||||||||
