By Publications International Contributors

ISBN-10: 1412705800

ISBN-13: 9781412705806

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Read or Download All New Low-Carb Cookbook, Recipes to Help You Lose Weight (Color Illustrated) PDF

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

Example text

Wash hands after handling. , 1. Combine rice, water and 1/4 teaspoon salt in medium saucepan . Bring to a bo il. Reduce heat; cover and simmer 40 to 45 minutes or until rice is tender. Drain rice, if necessary; place in medium bowl . Add flour, bak ing powder and rema i n i ng 1/4 teaspoon salt; mix until blended. 2. Whisk egg, jala peno pepper, onion a nd g inger together in small bowl. Pour egg mixture over rice; m ix until weil blended . 3. Heat oil in large nonstick sk il let over medium heat.

Sprinkle 21/2 teaspoons spice m ixtu re over fish fi llets; set os ide rema in ing spice mixture. Place fish sk in side down on oiled grid over mediu m-hot heat. Grill 5 mi nutes per side or unti l fish is opaque. 3. Mea nwh ile, combine avocado, papaya, cilantro, lime juice and reserved spice mixtu re in medium bowl; m ix weil. Serve fish with salsa and garnish with lime wedges NUTRIENTS PER SERVING Calories Total fat Prote i n Ca rbohyd rate 44 22 1 9g 30g Sg Cholesterol Sod ium Fiber S l mg S S9mg 2g GRILLED RED SNAPPER WITH AVOCADO-PAPAYA SALSA savvy suppers BOLOGNESE-STYLE PORK RAGÙ OVER SPAGHEnl SQUASH MAKES 8 SERVINGS 1112 1 112 1 pounds ground pork cup finely chopped celery cup chopped onion teaspoon prepared crushed garlic or 2 c10ves garlic, minced 2 tablespoons tomato paste 1 teaspoon Italian seasoning 1 can ( 141J2 ounces) low-sodium chicken 112 cup half-and-half 1 spaghetti squash (3 to 4 pounds) 112 cup grated Parmesan (optional) broth 1.

Drain vegetables; discard marinade. Place vegetables in serving dish. Serve with toothpicks. NUTRIENTS PER SERVING 47 Cholesterol Total fat 19 Sodium Protein 19 Fiber Carbohydrote 9g Calories 54 Omg 15mg 2g sien der sides ASPARAGUS WITH SESAME-GINGER SAUCE MAKES 7 SERVINGS 1 1 1 1 1 1 1 tablespoon SPLENDA® Granular tablespoon water tablespoon peanut oil tablespoon rice vinegar tablespoon soy sauce tablespoon tahini* (puréed sesame seeds) teaspoon chopped fresh ginger 112 teaspoon chopped garlic Pinch crushed red pepper 48 medium asparagus spears, trimmed and peeled *Look for tahini in the ethnie foods section of your su permarket.

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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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