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Sample Recipe: Baked Potatoes with Avocado Pico de Gallo
SERVES 6 • PREP TIME: 5 MINUTES COOK TIME: 8 HOURS
Directions:
1. Scrub the potatoes thoroughly and dry with paper towels. Pierce each with a fork in several places. Rub them with olive oil. Wrap each potato tightly in aluminum foil. Put the potatoes in the slow cooker.
2. Cover and cook on low for 8 hours, or until the potatoes are tender when pierced with a fork. Remove the wrapped potatoes from the slow cooker, cover with a towel to keep warm, and set aside.
3. To prepare the pico de gallo, in a medium bowl, gently stir together the onion, tomatoes, cilantro, and avocado. Season with salt and pepper.
4. Unwrap each potato and halve lengthwise. Fluff the potato flesh with a fork. Top each potato with a generous portion of pico de gallo and serve.
Nutritional Info:
PER SERVING Calories: 410; Total Fat: 12g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 50mg; Total Carbohydrates: 72g; Fiber: 8g; Protein: 9g
Ingredients: 6 russet potatoes 2 tablespoons olive oil ⅓ cup finely chopped red onion 4 Roma tomatoes, finely chopped ⅓ cup chopped fresh cilantro 1 ripe avocado, peeled, pitted, and finely chopped Salt Freshly ground black pepper
Publisher : Callisto (September 26, 2017)
Language : English
Paperback : 150 pages
ISBN-10 : 1623159954
ISBN-13 : 978-1623159955
Item Weight : 12.8 ounces
Dimensions : 7.5 x 0.36 x 9.25 inches
Customers say
Customers find the recipes easy to follow and do-able. They also say it’s a good cookbook for fast and inexpensive recipes for busy working families. Readers describe the design as beautiful, nice, and thoughtful. They mention the book is well-written and easy to read. Additionally, they appreciate the useful information and great tips. However, some customers feel the title is deceptive and misleading. They mention there aren’t any pictures. Opinions are mixed on the variety of recipes, with some finding them easy to access and others saying most use more than 5 ingredients.
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