Weight Watchers - June 2016 - pdf - zeke23seeders: 0
leechers: 0
Weight Watchers - June 2016 - pdf - zeke23 (Size: 75.03 MB)
Description Weight Watchers - June 2016 English | 124 pages | True PDF | 75 MB Weight Watchers Magazine delivers advice on health, fitness, fashion, beauty and food. Get Weight Watchers digital magazine subscription today for smart advice and delicious recipes that can help you succeed with your weight loss program and feel great about yourself. In every issue, real people share the tips that worked for them. Find the support and motivation you need to reach your weight loss goals within the pages of Weight Watchers Magazine. In the May/June Issue of WWM: Be inspired! 101 Ways to appreciate food and fun. Body strong how to feed it, challenge it, and show it some love. 11 incredible women bare it all. A Weight Watchers first! Plus..... 32 warm-weather recipes. Bring on the burgers, sides, cool treats and more. Oprah's favorite workout. One simple change for optimum health (you'll love it, we promise). Turkey & Swiss Burgers with Mushrooms & Garlic Aioli recipe PPREP 25 MIN // COOK 12 MIN // SERVES 4 The mushrooms add moisture and meaty flavor. BURGERS 1 c sliced cremini mushrooms 2 large shallots, chopped 1 Tbsp light mayonnaise 1 tsp minced fresh rosemary ½ tsp Worcestershire sauce 1 lb ground extralean turkey (5% fat or less) ½ tsp kosher salt ¼ tsp black pepper TOPPINGS & BUN 2 cups sliced cremini mushrooms 2 large shallots, thinly sliced ½ tsp salt ½ tsp minced fresh rosemary ½ tsp Worcestershire sauce ½ tsp Dijon mustard 4 tsp light mayonnaise 1 tsp minced garlic 4 (¾-oz) slices reduced-fat Swiss cheese 4 light English muffins, toasted 4 lettuce leaves 4 tomato slices 1 Pulse first five ingredients in food processor until finely chopped; Fold mixture into turkey; shape into four 3½-inch patties. Season with salt and pepper; chill until ready to grill (up to 12 hours ahead). 2 Coat medium nonstick pan with nonstick spray; heat over medium heat. Sauté mushrooms, shallots, salt, and rosemary until softened, 5–6 minutes; add Worcestershire and Dijon, and set aside. 3 Make aioli: Mix mayonnaise and garlic in small bowl; chill. 4 Coat grill or grill pan with nonstick spray; heat to medium-high. Cook burgers, flipping once, until internal temperature reaches 165°F, 5–6 minutes per side. Top with cheese; cover to melt, 30 seconds. 5 Spread 1 tsp aioli on each English muffin bottom; top each with lettuce leaf, tomato slice, burger, ¼ cup mushrooms, and muffin top. PER SERVING (1 burger): 373 cal, 13 g total fat, 4 g sat fat, 997 mg sod, 35 g total carb, 3 g sugar, 6 g fib, 36 g prot. SmartPoints value: 8 Related Torrents
Sharing Widget |