This chock-full cookbook offers more than 500 recipes for stove-top and oven with reduced fats and carbs that are healthy for everyone! All the recipes are appropriate for persons with diabetes so no need to deprive anyone of good food. Cook from
Fix- It and Enjoy-It Diabetic Cookbook and everybody will be happy!
New York Times bestselling author Phyllis Pellman Good is back with her signature approach to stress-free cooking. "These irresistible recipes have short lists of ingredients—which are readily available. And the instructions for making each recipe are clear and thorough. These recipes are for cooks who are short on time, and may be short on confidence!" smiles Good.
Fix-It and Enjoy-It Diabetic Cookbook comes from a blue-ribbon team. The American Diabetes Association has worked with Good to select the recipes. And they have supplied the Exchange Value and Nutritional Analysis for each recipe. "One more thing to note," comments Good. "These recipes come from home cooks all across the country. They are beloved dishes; the recipes work; the outcomes are already delicious favorites." Who can resist:
- Mexican Chicken Bake
- Barbecued Beef Strips
- Cranberry-Glazed Pork Roast
- Dried Cherry Salad
- Stir-Fried Broccoli
- Crusty Baked Potatoes
- Frozen Fruit Slush
The book includes "A Week of Menus," for those beginning to cook for persons with diabetes, and for those who need refreshing new ideas.
Fix-It and Enjoy-It Diabetic Cookbook makes it easy for persons with diabetes to eat as they should. And you can love this cookbook, even if you don't have diabetes. These recipes are for everyone!
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a
New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
