By Virginia Willis
A set of vintage Southern convenience meals recipes--including seven-layer dip, poultry and gravy, and mudslide cookies--made lighter, more fit, and fully guilt-free.
Virginia Willis is not just an expert on Southern cooking, a French-trained chef, and a veteran cookbook writer; she is usually a proud Southerner who adores consuming and cooking for friends and family. So whilst she had to drop some pounds and usually loosen up her nutrition, an important criterion for her new way of life used to be that each one the foodstuff needed to flavor delicious.
The result's loosen up, Y'all, a soul-satisfying and deeply own selection of Virginia's new favourite recipes. the entire classics are covered--from a comforting Southern kind Shepherd's Pie with Grits to hot, melting Broccoli Mac and Cheese to out of date Buttermilk Pie. every one dish is full of genuine Southern taste, yet made with more healthy, extra healthy elements and methods. anywhere you're in your health and wellbeing and wellbeing trip, loosen up, Y'all has the recipes, instruments, and proposal you must make the nourishing, down-home Southern nutrients you love.
From the Hardcover version.
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Additional resources for Lighten Up, Y'all: Classic Southern Recipes Made Healthy and Wholesome
Serve with a wholegrain bread. 5 ounces) stewed tomatoes 1 baking potato, peeled and cubed In a large stockpot, combine all ingredients. Bring to a boil. Reduce heat and simmer for 2 hours. In batches, purée in blender until thick and creamy. Reheat in soup pot. Add salt and pepper to taste. In a large stockpot, sauté onion, garlic, and zucchini in oil until tender. Stir in chili powder, cumin, oregano, paprika, salt, and red pepper. Cook and stir for 1 minute. Add the beans, broth, and tomatoes.
Heat oil in a 10-inch skillet, and sauté garlic, pepper, and potatoes over medium heat. Stir occasionally, until potatoes begin to turn transparent, about 5 minutes. Add seasonings, tomatoes, and tomato paste. Cover and simmer over low heat until tender, 30–45 minutes. Stir once or twice during cooking so potatoes are evenly cooked. Remove from heat, top with cheese, cover and let stand for one to two minutes or until cheese melts. Vegetarian. Serves 6. Side dishes for all seasons 55 Prize-Winning Potato Skins Organic potatoes only, please!
You’ll find them moist, light, sweet, and fluffy. 1/2 cup unsweetened applesauce 1 cup grated apple 1 cup grated carrot 1 cup whole-wheat flour 1 cup all-purpose flour 1/2 cup vegetable oil 2 teaspoons baking powder 3/4 cup maple syrup 3 tablespoons unsweetened applesauce 2 bananas, mashed 1 tablespoon water 2 teaspoons baking powder 1 teaspoon baking soda 2 cups all-purpose flour Dash cinnamon 1/2 cup chopped walnuts (optional) Preheat oven to 350 degrees. Spray a 12-cup muffin pan with vegetable cooking spray.