New PDF release: 30 Minute Meals: Quick and Easy Recipes

By Hannie P. Scott

ISBN-10: 151519647X

ISBN-13: 9781515196471

30 Minute Meals
Quick and straightforward Recipes you'll Love

Are you bored with slaving away within the kitchen FOR HOURS whenever you repair a meal? Cooking in your family members, or perhaps for simply your self, could be a hassle....but it will probably even be really easy! those scrumptious recipes are effortless to keep on with, easily ready, and wonderful for somebody who desires to get out and in of the kitchen quickly!
Your difficulties were Solved ==> effortless, step by step RECIPES!

No extra hours spent slaving within the kitchen! those recipes are so uncomplicated and simple to follow.
** basic and straightforward recipes for 2 **
Check out many of the mouth-watering recipes from this cookbook below!

tacky Pasta Skillet
Goldie Chicken
Hamburger Steaks
Philly Cheesesteak
highly spiced Shrimp Pasta
Double Decker Tacos
uncomplicated Shrimp Gumbo
Corn Soup
fowl Tortilla Soup
Pepperoni Roll-Ups
Asian Meatballs
AND MORE!!!!!

Best-Selling writer, Hannie P. Scott

Hannie P. Scott is a best-selling writer that is aware something or approximately cooking! Cooking and experimenting with meals is her existence ardour. pushed via her wish for cooking for others (and herself), Hannie spends loads of time within the kitchen! She enjoys sharing her love of nutrition with the area by means of developing "no-nonsense" recipe books that anybody can use.

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Additional info for 30 Minute Meals: Quick and Easy Recipes

Sample text

Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring oc­ casionally, about 10 minutes. Add the remaining in­ gredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm. dium 415mg PER SERVING: Calories 401 • Protein 17g • Total Fat 20g • Sat. Fat 10g • Cholesterol 0mg • Carbohydrate 43g • Dietary Fiber 7g • So­ dium 576mg African Curried Coconut Soup with Chickpeas MAKES 4 SERVINGS To peel fresh tomatoes, bring a medium stockpot filled with water to a boil over high heat; drop in the tomatoes and boil 20 seconds.

Return the skillet to medium heat and cook, un­ covered, stirring and shaking the skillet occasion­ ally, until the potatoes are dried, covered with a whitish coat, and slightly wrinkled, about 5 min­ utes. Transfer the potatoes to a serving platter and serve at once, with the mojo sauce passed sepa­ rately for dipping. 22 THE TROPICAL VEG AN KITCHEN 1⁄2 teaspoon sweet paprika 1⁄4 teaspoon freshly ground black pepper Pinch cayenne pepper, or to taste (optional) In a food processor fitted with the knife blade, combine all the ingredients; process until very smooth.

Transfer to a covered container and refrigerate a minimum of 2 hours, or overnight, and serve chilled, garnished with the chives. PER SERVING: Calories 127 • Protein 7g • Total Fat 3g • Sat. Fat 3g • Cholesterol 0mg • Carbohydrate 21g • Dietary Fiber 4g • Sodium 273mg PER SERVING: Calories 172 • Protein 11g • Total Fat 1g • Sat. Fat 0g • Cholesterol 0mg • Carbohydrate 30g • Dietary Fiber 4g • Sodium 750mg Plantain Soup MAKES 4 SERVINGS Plantains are an excellent source of potassium, vita­ mins A and C, and also contain a significant amount of SOUPS 35 iron.

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30 Minute Meals: Quick and Easy Recipes by Hannie P. Scott


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