fatnomore.net                Recipes & Tips for Michael Thurmond's 6 Week Body Makeover Program  

Creative Cooking & Recipes  

128 Family friendly recipes for    
Michael Thurmond's 6 Week Body    
Makeover Weight Loss Program    

Now you can use the recipes in    
this cookbook to lose up to 34    
pounds in 6 weeks just like I did    

Click here to read my story    

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··· Tips, Tools & Guides  ···





······ My Story ······

Read my story and why I felt this cookbook would make it easier for others to lose weight on the 6 Week Body Makeover.


······ General Cooking and Food Tips & Hints ······
  • Store an apple with your potatoes to keep them from sprouting.

  • A leaf of lettuce absorbs grease from the top of the soup pot. Remove lettuce before serving.

  • Lettuce and celery will keep longer if you store them in paper bags rather than plastic.

  • Start anything that grows above ground in hot water. Anything that grows below ground should be started in cold water.

  • Freeze leftover wine into ice cubes for future use in soups.

  • Immerse an egg in cool, salted water. If it floats, throw it away. If it sinks, it is fresh.

  • Wrap celery in aluminum foil when putting in the refrigerator. It will last several weeks this way.

  • To dehydrate fresh potatoes, wash and cut into 1/4" slices. Blanch for 5 minutes in boiling water, then soak for 45 minutes in a mixture of 1/2 cup lemon juice and 2 quarts cold water. Dry by whichever method you prefer, until all moisture is gone. They will be brittle. Store in airtight containers or plastic bags. To rehydrate, soak in an equal amount of water for 25 minutes. Cook as you would raw potatoes.

  • Cut up tops from green onions and store in a ZipLoc® Brand bag in the refrigerator. Use on baked potatoes, mashed potatoes, etc.

  • Salsa makes a great topper for a baked potato or rice. Be sure and use no-salt brands or make your own!

  • Form leftover mashed potatoes into patties and freeze, separated by sheets of wax paper.

  • Freeze pieces of chicken in serving sizes. Remove chicken from container, wash and pat dry. Cut into serving-sized pieces (2 ounces) or into bite-sized pieces. Lay out on a baking sheet that has been lightly sprayed with cooking spray so that chicken pieces do not touch each other. Freeze until firm. Store in Ziploc® Brand storage bags. When using, remove only the number of pieces you want to cook at that time.

  • A little extra cinnamon never hurt anybody!

  • Peel vegetables and fruit directly into a plastic grocery bag to save on cleanup time.

  • Buy lemons and limes when on sale. Juice and grate the peels and freeze for future use.

  • Make stews and soups a day ahead and remove any congealed fat that has accumulated on top.

  • Most ice cream scoops measure 1/2 cup. Test yours. This is handy for scooping potatoes and rice.

  • Store canned broths in the refrigerator. When you open the can, any accumulated fat can be discarded.

  • Keep vegetable peelings and scraps of cleaned carrots, onions, and celery in the freezer in a Ziploc® Brand bag. Use when preparing homemade broths. Ditto with chicken bones and chicken pieces you don't eat.

  • Simmer shrimp shells in water for 15 minutes or so. Strain and use stock for seafood "chowders".

  • You can roast garlic without using olive oil. Wrap unpeeled garlic cloves in foil and bake in oven along with your next oven meal.

  • When storing foods in Ziploc® Brand bags, squeeze as much air out as possible before fully sealing bag. Your food will last longer.


······ Free Recipes ······

Try 3 recipes from the cookbook absolutely free:

Chicken in Green Sauce Chicken cooked in a homemade green tomatillo sauce. Delicioso!

Chicken with Paprika and Potatoes An all-in-one meal. What could be easier?

Crispy Potato Slices This recipe satisfies my craving for fried potatoes. I love potatoes!

Plus get your free bonus of 30 summer lemonade recipes.

······ We Recommend ······


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