Download PDF by Publications International Contributors: All New Low-Carb Cookbook, Recipes to Help You Lose Weight

By Publications International Contributors

ISBN-10: 1412705800

ISBN-13: 9781412705806

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

Example text

Heat 2 tablespoons oil over med ium heat in large saucepa n . Add curry powder and garlic; cook and stir l to 2 m inutes or u nt i l garlic is golden. 2. Add pork; stir to coat completely with curry and garlic. Cook and stir 5 to 7 mi nutes or until pork cubes are barely pink in center. Add bell pepper and vinegar; cook and stir 3 mi nutes or until bell pepper is soft. Sprinkle with salt. 3. Add water; bring to a boi l . Reduce heat and simmer 30 to 45 m inutes, stirring occa sional ly, until liqu id is reduced and pork is tender, add ing additional water as needed .

Marinate in refrigerator 8 to 24 hours, turning occasionally. 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.

Combine lemon juice, o i l , basil and black pepper in small bowl . Pou r over bulgur; mix weil . 3 . Layer bulgur, onion, cucu mber, bell pepper and tomato in clear glass bowl; sprinkle with parsley and mi nt, if desired . 4. Refrigerate, covered, at least 2 hours to al low flavors to blend . Serve layered or toss before servi ng . NUTR IE NTS PER SERVING Ca lories Tota l fat Protein Corbohydrate 66 49 19 19 99 Cholesterol Sod ium Fiber Om9 7 1 m9 39 su per salads SPICY ORIENTAL SHRIMP SALAD MAK E S 4 SERVINGS 1 112 1/4 1 1 3 1 2 28 1 head iceberg lettuce cup fresh basil leaves cup rite wine vinegar piece fresh ginger (2 inc hes), peeled tablespoon reduced-sodium soy sauce cloves garlic teaspoon red pepper flakes teaspoons dark sesame oil large shrimp, peeled and deveined to 2 limes, cut into wedges (optional) Vinaigrette Dressing (recipe follows) 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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