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

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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 . 4. Meanwhi le, trim and core cauliflower; cut into equal p i eces . Place in food processor fitted with metal blade.

Transfer ch icken to shallow baking dish. Bake in oyen 1 0 m i n utes or u nt i l ch icken is no longer pink a nd ju ices run clear. 6. Whisk ch icken broth and cream i nto remaining l tablespoon flour in sma l l bowl . Pour chicken broth m ixtu re into same skillet; heat over medium heat, sti rring constantly, u ntil sauce thickens, about 3 minutes . Spoon sauce onto serving plates; top with ch icken breasts. Tip: Swiss, Gruyé re or mozz a rella cheese may be su bstituted for smoked provolone.

Combine 2 tablespoons water, vinegar, oil, bouillon g ra nules, chervil, mustard and g round red pepper in jar with tight-fitting lid. Cover; shake weil . Add to salad; toss to combine. NUTR IE NTS PER SERVING Calories Total fat Protein Carbohydrate 64 54 2g 3g 9g Cholesterol Sodium Fi ber Omg 79mg 2g su p er salads TABBOULEH M A KES 8 SERVING S 112 cup uncooked bulgur wheat % cup boiling water 1f4 teaspoon salt 5 teaspoons lemon juice 2 teaspoons olive oil 112 teaspoon dried basil leaves 1/4 teaspoon black pepper 1 green onion, th inly sliced 112 cup chopped cucumber 112 cup chopped green bell pepper 112 cup chopped tomato 1/4 cup chopped fresh parsley 2 tea spoons chopped mint (optional) 1.

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