Lean cuisine

Abstract: Recipes that minimize fat intake through the use of low-fat, low-calorie tasty food preparations are provided for homemakers interested in weight loss, weight control, and reduced fat intake. Food substitutions and alternatives for milk and milk products, eggs, and breads are presented in narrative and tabular format along with shopping suggestions. Recipes are arranged under the central categories of: breakfast and lunch; appetizers; soups; salads and salad dressings; main meat dishes; poultry; seafood; sauces; vegetables; pasta, rice, and potatoes; and desserts and sweets. Metric conversion tables also are included. Each recipe includes nutritional information per serving. (wz).

Year

1979

Language

English

Publisher

Harper & Row

Editions

1

Pages

128

ISBN

9780060114985

Data source: Wikidata