Joy Bauer





Joy Bauer

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Average rating: 3.57 · 420 ratings · 54 reviews · 18 distinct works · Similar authors
Joy Bauer's Food Cures: Tre...
3.54 of 5 stars 3.54 avg rating — 96 ratings — published 2007 — 6 editions
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Joy Fit Club: Cookbook, Die...
3.76 of 5 stars 3.76 avg rating — 50 ratings — published 2012 — 10 editions
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Slim and Scrumptious: More ...
3.68 of 5 stars 3.68 avg rating — 37 ratings — published 2010 — 3 editions
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Joy's Life Diet: Four Steps...
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3.16 of 5 stars 3.16 avg rating — 37 ratings — published 2008 — 8 editions
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Complete Idiot's Guide to T...
3.54 of 5 stars 3.54 avg rating — 50 ratings — published 1999 — 15 editions
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Your Inner Skinny: Four Ste...
3.87 of 5 stars 3.87 avg rating — 15 ratings — published 2009 — 3 editions
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The 90/10 Weight-Loss Plan
3.22 of 5 stars 3.22 avg rating — 18 ratings — published 2001 — 2 editions
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The 90/10 Weight Loss Cookbook
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3.83 of 5 stars 3.83 avg rating — 6 ratings — published 2005 — 4 editions
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The Complete Idiot's Guide ...
3.5 of 5 stars 3.50 avg rating — 6 ratings — published 2003
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Prevention's 3-2-1 Weight L...
3.62 of 5 stars 3.62 avg rating — 8 ratings5 editions
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“Slow-Cooker Beef Stroganoff Serves 6 Start this savory stew before you leave the house, and by dinnertime, the meat will be cooked to perfect tenderness. Served over egg noodles and garnished with fat-free sour cream, it’s a meat lover’s dream. 1½ pounds boneless beef round steak, trimmed of any visible fat and cut into ¼-inch slices 1 onion, peeled and thinly sliced 2 cloves garlic, crushed 1½ tablespoons Worcestershire sauce Freshly ground black pepper ½ teaspoon salt ¾ teaspoon paprika 1¼ cups canned beef broth 2½ tablespoons catsup 1½ tablespoons red wine 3 tablespoons cornstarch ¼ cup cold water ½ pound button mushrooms, stems removed, sliced ½ cup fat-free sour cream 3 cups cooked egg noodles 1. In a large (3- or 3½-quart) slow cooker, combine the steak, onion, garlic, Worcestershire sauce, pepper, salt, paprika, beef broth, catsup, and wine. Stir well. Cover and cook on low for 7 hours, or until the steak is tender. 2. In a small bowl, dissolve the cornstarch in the water. Add to the slow cooker, along with the mushrooms. Replace the cover and cook on high for 20 minutes, or until the sauce is bubbling hot. Stir in the sour cream and serve over the noodles.”
Joy Bauer, The 90/10 Weight Loss Cookbook

“Spicy Jambalaya Serves 6 A Creole specialty that’ll make you feel like you’re dining in New Orleans, this is a stick-to-the-ribs dish that boasts shrimp, turkey sausage, and chicken breast. Adjust the cayenne pepper according to how much heat you like in your food. If you’re following the 1,200-calorie plan, be sure to remove your portion before adding the rice to the pot. Cooking spray 2 teaspoons olive oil 1 medium onion, peeled and chopped 2 ribs celery, no leaves, chopped ½ green pepper, seeded, cored, and chopped 2 tablespoons tomato paste 1½ teaspoons dried basil ¼ teaspoon cayenne pepper 1 teaspoon salt 3 garlic cloves, peeled and chopped ½ pound turkey sausage, sliced ½ pound boneless chicken breast, cut into large cubes 2 cans (14.5 ounces each) stewed tomatoes prepared with garlic and pepper 2 ounces diced pimiento, well drained 2 bay leaves 3 cups cooked white rice ½ pound medium shrimp, peeled and deveined (thawed if frozen) 1. Spray a large heavy nonstick skillet with cooking spray. Add the olive oil, onion, celery, and green pepper. Cook over medium-high heat, stirring, for 5 minutes. 2. Stir in the tomato paste, basil, cayenne pepper, salt, garlic, turkey sausage, and chicken. Cook for 5 minutes, stirring. Add the stewed tomatoes, pimiento, and bay leaves and cook for another 5 minutes, or until the meat is thoroughly cooked. 3. Remove the bay leaves. Stir in the rice1 and the shrimp and cook for another 5 minutes, or until the shrimp is cooked and the jambalaya is thoroughly hot.”
Joy Bauer, The 90/10 Weight Loss Cookbook



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