all-new Low-Carb Cookbook by Publications International

By Publications International

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3. For cheese sushi: Spread each cheese slice to edges with 2 tablespoons 4. Place 2 strips red pepper even with one edge of one cheese slice. Roll tightly. pressing 5. gently. Roll in plastic wrap; To serve: Remove plastic wrap 8 IV2-inch-wide) 68 Spread cheese. pieces. Arrange refrigerate. Repeat with remaining cream Seal by 3 cheese slices. from ham and cheese rolls. Cut each roll into on plate. cheese.

Combine lemon juice, oil, basil and black pepper in small bowl. Pour over bulgur; mix well. 3. Layer bulgur, parsley 4. Refrigerate, before 66 onion, cucumber, bell pepper and tomato in clear glass bowl; sprinkle and mint, if desired. serving. covered, at least 2 hours to allow flavors to blend. Serve layered or toss with SPICY 1 head iceberg 1/2 Cup fresh lettuce basil 1/4 Cup rice wine leaves vinegar 1 piece fresh ginger 1 tablespoon reduced-sodium 3 cloves red pepper 2 teaspoons 28 large (2 inches), dark shrimp, 1 to 2 limes, flakes sesame peeled Dressing and 1.

Drain vegetables; discard 54 marinade. in large fennel resealable plastic seeds, basil and black turn to coat. Place vegetables Marinate in serving food storage pepper in refrigerator bag. in small bowl. 8 to dish. Serve with toothpicks. slender sides ASPARAGUS WITH SESAME-GINGER MAKES 7 SERVINGS 1 tablespoon SPLENDA@ Granular 1 tablespoon water 1 tablespoon peanut 1 tablespoon rice vinegar 1 tablespoon soy sauce 1 tablespoon oil tahini* (pureed 1 teaspoon chopped fresh 1/2teaspoon chopped garlic Pinch crushed 48 medium SAUCE sesame seeds) ginger red pepper asparagus spears, trimmed and peeled *Look for tahini in the ethnic foods section of your supermarket 1.

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