By Editors of Fine Cooking

ISBN-10: 1600858252

ISBN-13: 9781600858253

ISBN-10: 1621137546

ISBN-13: 9781621137542

For these strapped for time yet nonetheless hungry for a superb dinner, Fine Cooking Make It Tonight is the better--and much less expensive--choice over take-out! This number of a hundred and fifty (yes, we simply stated 150!) quick-and-easy recipes for each evening of the week have all been triple-tested by means of the Fine Cooking try kitchen employees to make sure scrumptious effects. yet this lifesaver of a recipe publication does not cease at mouthwatering style, simply because we all know the clock is ticking. that is why so much recipes are prep to plate in precisely half-hour as you serve up the tastiest, most up to date dishes, together with chook, steak, fish, major path salads, sandwiches, pasta, vegetarian dishes, and extra. Dinner is served!

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Transfer the steak to a large plate to rest for at least 5 minutes. 4. Meanwhile, warm the tortillas on the grill for about 30 seconds per side. Slice the steak across the grain into 1/4-inch-thick slices. Fill each tortilla with some of the steak, lettuce, tomato, avocado, and onion. Drizzle with the sauce and serve. —Adeena Sussman PER SERVING: 560 CALORIES | 32G PROTEIN | 42G CARB | 30G TOTAL FAT | 9G SAT FAT | 16G MONO FAT | 3G POLY FAT | 75MG CHOL | 700MG SODIUM | 7G FIBER 1/3 cup chopped red onion Skirt steak has a coarse grained that runs crosswise rather than lengthwise.

Oil if needed. 4. Divide the cutlets and black beans among individual plates. Spoon the mojo sauce over and serve. 5G SAT FAT | 13G MONO FAT | 2G POLY FAT | 95MG CHOL | 210MG SODIUM | 5G FIBER 28 chicken, turkey & duck pretzel-crusted chicken breasts with mustard-dill dipping sauce Serves 4 1/2 cup unbleached all-purpose flour 2 large eggs 1/4 cup plus 1 Tbs. ) Ground pretzels make a great crunchy-salty coating for chicken. 1. Put the flour in a wide, shallow bowl. In another wide, shallow bowl, lightly beat the eggs and 1 Tbs.

Add the steaks to the pan along with 2 Tbs. of the mojo (discard the rest). Cook for 2 minutes, flip, add the onions and peppers, cover, and cook for 1 minute more. Uncover and continue cooking until the meat is just cooked through, about 2 minutes more. 5. Serve the steaks topped with the onions, peppers, and a drizzle of the cooked mojo. 5G POLY FAT | 60MG CHOL | 200MG SODIUM | 1G FIBER Room-temperature limes are easier to juice than cold ones. Let the fruit sit out of the refrigerator for an hour or two; then just before juicing, roll it on the counter, pressing down hard on the lime with your palm.

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Fine cooking make it tonight : 150 quick & delicious weeknight recipes by Editors of Fine Cooking


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