By Betty Crocker
Now that the children have all grown up and moved out, it is simply the 2 of you for what was once family members dinner. yet the best way to do you cook dinner for simply the 2 of you? With Cooking for Two, you will discover a whole bunch uncomplicated and scrumptious recipes designed only for . it truly is difficult to pare down these favourite recipes to serve simply instead of a complete relations, yet this convenient cookbook will assist you to do this too.
You'll locate lots of useful suggestion on organizing and outfitting a kitchen for 2, tips to store for 2, and the way to consume correct for a protracted, fit existence. Fall in love over again with scrumptious recipes like Southwest Herbed Flank Steak, Buttermilk Cornbread, or Cherry Cobblers for 2.
- Includes a hundred thirty recipes protecting snacks, salads, casseroles, quick skillet nutrition, muffins, baked items, and masses more
- Features 50 tempting full-color photographs
- Offers whole dietary details for each recipe
With Cooking for Two, you will find simply how briskly, effortless, and scrumptious cooking for 2 can be!
Read Online or Download AARP/Betty Crocker Cooking for Two PDF
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Extra resources for AARP/Betty Crocker Cooking for Two
Top with half of the ham, pineapple, bell pepper and cheese. Top with second tortilla. 2 Cook over medium heat 2 to 4 minutes, turning once, until lightly browned. Remove from skillet. 3 Repeat to make second quesadilla. tip for two Give your quesadillas an extra Hawaiian touch by adding 1 teaspoon flaked coconut to the filling for each quesadilla. Use the leftover pineapple to top your bagel and cream cheese in the morning. 1 Serving: Calories 370 (Calories from Fat 100); Total Fat 12g (Saturated Fat 4g; Trans Fat 1g); Cholesterol 30mg; Sodium 930mg; Total Carbohydrate 47g (Dietary Fiber 3g; Sugars 10g); Protein 19g % Daily Value: Vitamin A 4%; Vitamin C 30%; Calcium 20%; Iron 15% Exchanges: 2 Starch, 1 Other Carbohydrate, 2 Lean Meat, 1 Fat Carbohydrate Choices: 3 Quesadilla Bites Prep Time: 15 minutes | Start to Finish: 15 minutes | 2 servings (3 quesadilla wedges and 2 tablespoons sauce each) 2 flour tortillas (6 inch) 12 thin slices turkey pepperoni (3⁄4 oz) 1 medium plum (Roma) tomato, thinly sliced 1⁄4 cup shredded pizza cheese blend (1 oz) 1⁄2 teaspoon canola oil 1⁄4 cup pizza sauce (from 8-oz can), warmed 1 Top 1 tortilla with pepperoni, tomato and cheese.
Try other types of cheese, such as reduced-fat Swiss, provolone or Cheddar, in this sandwich. 1 Sandwich: Calories 410 (Calories from Fat 130); Total Fat 15g (Saturated Fat 5g; Trans Fat 0g); Cholesterol 90mg; Sodium 700mg; Total Carbohydrate 31g (Dietary Fiber 5g; Sugars 5g); Protein 38g % Daily Value: Vitamin A 6%; Vitamin C 0%; Calcium 35%; Iron 15% Exchanges: 1 1⁄2 Starch, 1⁄2 Other Carbohydrate, 5 Very Lean Meat, 2 Fat Carbohydrate Choices: 2 3: Simple Salads and Vegetables Garden-Fresh Greek Salad Citrus Pasta Salad with Rolls Grilled Shrimp Louis Salad Red Grapes and Shrimp Salad Marinated Shrimp Kabob Salad Tropical Salsa-Topped Chicken Salad Chicken-Fruit Salad Marinated Broccoli and Carrot Salad Blue Cheese Waldorf Salad Sweet-and-Sour Cabbage Slaw Fresh Tomato and Cucumber Salad Broccoli, Feta and Tomato Salad Wilted Spinach Salad Asparagus Parmesan Grilled Baby Carrots and Green Beans Grilled Cheesy Garlic Potato Packet Lentil-Corn Pilaf Scalloped Corn Broccoli and Carrots with Creamy Parmesan Sauce Oven-Roasted Sweet Potato Garden-Fresh Greek Salad Prep Time: 20 minutes | Start to Finish: 20 minutes | 2 servings (1 1⁄3 cups each) Dressing 1 tablespoon lemon juice 1 teaspoon chopped fresh or 1⁄2 teaspoon dried oregano leaves 1⁄4 teaspoon salt 1⁄4 teaspoon sugar 1⁄4 teaspoon Dijon mustard Dash pepper 1 clove garlic, finely chopped Salad 2 cups ready-to-eat romaine lettuce (from 10-oz bag) 1⁄4 cup chopped seeded peeled cucumber 1⁄4 cup sliced red onion 2 tablespoons sliced kalamata olives 1 medium tomato, seeded, chopped (3⁄4 cup) 2 tablespoons reduced-fat feta cheese 1 In small bowl, beat all dressing ingredients with wire whisk.
2 Drain potatoes well; reserve 1 cup potatoes. Place remaining potatoes (about 1 1⁄2 cups) in blender. Add 1⁄2 cup of the milk. Cover; blend until smooth, adding additional milk if necessary. Return blended mixture to saucepan. 3 Add reserved 1 cup potatoes, remaining 1⁄2 cup milk, the butter, salt, pepper, 1⁄3 cup of the onions and 1⁄3 cup of the cheese to saucepan. Cook over medium heat 5 to 10 minutes, stirring frequently, until soup is hot and cheese is melted. 4 To serve, spoon soup into 2 soup bowls.