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Additional info for All New Low-Carb Cookbook, Recipes to Help You Lose Weight (Color Illustrated)
Heat vegetable oil in large skillet over medium-high heat . Add broccoli, red pepper, gree n on ions and garlic. Stir-fry 3 to 4 minutes until vegetables are tender-crisp. 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.
Cook over medium heot, $tjrring . browned. constontly,until o/monds cire /ightly ' 1. Trim ends from asparagus; eut stalks diagonally into l-inch pieces. 2. Heat oil in 12-inch nonstick skillet over medium-high heat. Add celery; stir fry 2 minutes. Add asparagus and red peppers. Stir-fry 3 to 4 minutes or until asparagus is crisp tender. 3. Add black pepper and almonds; mix until blended. NUTR IENTS PER SERVING Calories 67 Cholesterol Total fat 5g Sodium Protein 2g Fiber Carbohydrate 49 48 Omg 18mg 2g slender sides JALAPENO WILD RICE CAKES MAKES 8 SERVINGS 113 cup wild rice % cup water 112 teaspoon salt, divided 1 tablespoon all-purpose flour 112 teaspoon baking powder 1 egg 1 jalapeiio pepper,' finely chopped 2 tablespoons minced on ion 1 tablespoon freshly grated ginger or 2 teaspoons g round ginger 2 tablespoons vegetable or olive oil *Jalape iio p eppers con stin g and irritate the skin; wear rubber gloves when handling peppers and do nottouch eyes.
Cover; let stand 30 minutes. Drain wei l. 2. 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.