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Additional resources for All New Low-Carb Cookbook, Recipes to Help You Lose Weight (Color Illustrated)
2. Pat 1 cucumber quarter with paper towel to remove excess moisture; place at edge of ham slice. Roll tightly. Seal by pressing gently. Roll in plastic wrap; refrigerate. Repeat with remaining three ham slices . 3. For cheese sus h i : Spread each cheese slice to edges with 2 tablespoons cream cheese. 4. Place 2 strips red pepper even with one edge of one cheese sl ice. Roll tig htly. Seal by pressing gently. Roll in plastic wrap; refrigerate. Repeat with remai n i ng 3 cheese slices. 5. To s� rve : Remove plastic wrap From ham and cheese rolls.
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.
Skim off excess fat. 4. Meanwhile, pierce spaghetti squash severa 1 times with knife. Microwave at HIGH ( 1 00%) 1 5 minutes until squash is tender (squash will yield when pressed withfinger). Let cool lOto 15 minutes. Cut in half, scoop out and discard seeds. Separate flesh into strands with fork; keep squash warm. 5. Serve V2 cup meat sauce over 1 cup spaghetti squash. Sprinkle with 1 tablespoon grated Parmesan, if desired. Tip: Sauce con be cooked the day before and refrigerated so that chilledfat con be removed and discarded before reheating.
All New Low-Carb Cookbook, Recipes to Help You Lose Weight (Color Illustrated) by Publications International Contributors