Download e-book for kindle: All New Low-Carb Cookbook, Recipes to Help You Lose Weight by Publications International Contributors

By Publications International Contributors

ISBN-10: 1412705800

ISBN-13: 9781412705806

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Extra resources for All New Low-Carb Cookbook, Recipes to Help You Lose Weight (Color Illustrated)

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Remove From heat a nd stir in peanut butter m ixture. • Serve warm or at room tem peratu re. NUTRIENTS PER SERVING Ca lories Total fat Prote i n Carbohydrate 60 199 1 7g 6g 9g Cholesterol Sodium F i ber Omg 342mg 4g THAl BROCCOU SALAO s u p er salads RASPBERRY MANGO SALAD MAKES 4 SERVINGS 2 cups arugula 1 cup torn Bibb or Boston lettuce 1/2 cup watercress, stems removed 1 cup diced mango % cup fresh raspberries 1/4 cup ( 1 112 ounces) cru mbled blue cheese 1 tablespoon olive oil 1 tablespoon water 1 tablespoon raspberry vinegar l/S teaspoon salt l/S teaspoon black pepper 1.

In a food processor, combine 011 ingredients except asparagus and mix u nt i l thoroughly blended . Set oside. 2. Fill large skil let half-full of water; cover and bring to a boi l . Add asparagus and s i m mer just until crisp-tender, approximately 4 to 5 mi nutes. D ra i n wei l . ) 3. Transfer to serving piotter. Pour sauce over hot asparagus. Serve warm or at room tem peratu re. Prep Time: 10 m i nutes Cook Time: 5 minutes N UTRIENTS PER SERVING Calories Tot al fot Protein Ca rbohyd rate 56 59 3g 3g 6g Cholesterol Sod ium F i ber Omg 1 83mg 2g ASPARAGUS WITH SESAME-GINGER SAUCE CHICKEN SALAD MA � � Sf VINGS 114 cup mayonnaise '/4 c;up ou', crea m 1 tab1Ie,spoon.

Process using on/off pu lsing action until caul iflower is in small u n iform pieces about the size of cooked couscous . Do not purée. 5. Heat remaining l tablespoon oil over medium heat in 1 2-inch nonstick sk i llet. Add cauliflower; cook and stir 5 m inutes or until cooked crisp-tender. Do not overcook. Serve pork curry over cau l iflower. NUTRIENTS PER SERVING Ca lories Total fat Protein Carbohydrate 40 267 1 59 289 79 Cholesterol Sodium Fiber 69m9 308m9 59 PORK CURRY OVER CAUllFLOWER COUSCOUS savvy su pp ers BLUE CHEESE-STUFFED SIRLOIN PAlTIES MA K ES 4 SERVINGS 1 112 pounds ground beef sirloin 112 cup (2 ounces) shredded sharp Cheddar cheese 1/4 cup crumbled blue cheese 1f4 cup finely chopped parsley 2 teaspoons Dijon m ustard 1 teaspoon Worcestershire sauce 1 clove garlic, minced 1f4 teaspoon salt 2 teaspoons olive oil 1 medium red bell pepper, cut into thin strips 1.

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All New Low-Carb Cookbook, Recipes to Help You Lose Weight (Color Illustrated) by Publications International Contributors


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