Beef-Mushroom Stir-Fry Recipe Card
Stir-Fry looks as good as it is good for you with beef top round and vegetables. The method details trimming meat slicing diagonally and cooking in stages with soy sauce cornstarch bouillon and oil, finishing with tossed vegetables and served over hot rice. Nutrition per serving lists 340 calories and 500 mg sodium.
Mushroom and Barley Soup and Split Pea Soup Recipes
Norma Schonwetter of Oak Park Michigan shares microwave based soup recipes for Mushroom and Barley and Split Pea soups. The recipes outline ingredients quantities and step by step microwave directions plus nutrition per serving and a note from the columnist.
Tex-Mex recipes showcase lighter spicy dishes
A collection of Tex-Mex dishes outlines stuffed peppers with beans rice and cheese baked in a pepper cup with picante sauce, turkey enchiladas with tomatoes beans and peppers, corn meal chicken casserole topped with cheese, and black bean enchiladas with tortillas lettuce and pico de gallo. Each recipe yields multiple servings with calorie counts per serving.
Yogurt uses and cooking tips from Better Homes and Gardens
Yogurt is promoted as a low fat, low calorie breakfast or snack and as a versatile ingredient. Tips cover gentle folding, thickening with flour or cornstarch, caution against high heat, and using yogurt in sauces dips dressings and baked goods.
MENTIONED IN THIS ARTICLE
Nancy Byal
Better Homes and Gardens
Tips to entice fussy eaters from Working Mother
Practical ideas to coax kids toward healthier choices without drama. Suggests serving crunchy cold foods like frozen peas or corn, loosening mealtime options with cereal milk yogurt and fruit, making fun vegetable faces on tuna, and using fruit like cantaloupe to boost vitamin A intake.
MENTIONED IN THIS ARTICLE
Mother Magazine
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