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

By Publications International Contributors

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

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Bring to a boil over high heat. Reduce heat to medium. Coyer and simmer 5 minutes or until vegetables are crisp-tender. 4. Blend water into cornstarch in small bowl until smooth. Stir into skillet. Cook and stir l minute or until sauce boils and thickens. 5. Stir in reserved bok choy leaves; cook l minute. 4 SERVINGS 1 cup water 2 medium carrots, eut diagonally inta lh-inch-thick slices 1 cup small whole fresh mushrooms 1 small red ar green bell pepper, eut into %-inch pieces 3 tablespoons lemon juice 1 tablespoon sugar 1 tablespoon olive oil 1 clave garlic, minced 112 teaspoon fennel seeds, crushed 112 teaspoon dried basil leaves, crushed 1/4 teaspoon black pepper Bring water to a boil over high heat in small saucepan.

Coyer and simmer 5 minutes or until vegetables are crisp-tender. 4. Blend water into cornstarch in small bowl until smooth. Stir into skillet. Cook and stir l minute or until sauce boils and thickens. 5. Stir in reserved bok choy leaves; cook l minute. 4 SERVINGS 1 cup water 2 medium carrots, eut diagonally inta lh-inch-thick slices 1 cup small whole fresh mushrooms 1 small red ar green bell pepper, eut into %-inch pieces 3 tablespoons lemon juice 1 tablespoon sugar 1 tablespoon olive oil 1 clave garlic, minced 112 teaspoon fennel seeds, crushed 112 teaspoon dried basil leaves, crushed 1/4 teaspoon black pepper Bring water to a boil over high heat in small saucepan.

3. Cut bel! peppers lengthwise into 1/2-inch-thick strips. Slice onion into thin wedges. Toss vegetables with remaining 1 tablespoon oil, 1/4 teaspoon salt and V4 teaspoon pepper. Spoon vegetables around chicken; roast until vegetables are tender and chicken is no longer pink in center, about 40 minutes. Serve chicken with vegetables and pan juices. NUTRIENTS PER SERVING Colories 428 Cholesterol 118mg Totol fat 32g Sodium 575mg Protein 29g Fiber Corbohydrote 38 6g 2g savvy su p pers PORK CURRY OVER CAULIFLOWER COUSCOUS MAKES 6 SERVINGS 3 2 2 1 112 1 1 112 2 1 tablespoons olive oil, divided tablespoons mild curry powder teaspoons prepared crushed garlic pounds pork (boneless shoulder, loin or chops), cubed red or green bell pepper, seeded and diced tablespoon eider vinegar teaspoon salt cups water large head cauliflower 1.

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