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

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

Sample text

Cut tops of leaves into 1/2-inch slices; set oside. 2. Combine cabbage and bok choy stems in large nonstick skillet. Add broth, soy sauce, vinegar, brown sugar and red pepper flakes, if desired. 3. 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.

Spread each ham sl ice to edges with 2 tablespoons cream cheese. 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.

Cut tops of leaves into 1/2-inch slices; set oside. 2. Combine cabbage and bok choy stems in large nonstick skillet. Add broth, soy sauce, vinegar, brown sugar and red pepper flakes, if desired. 3. 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.

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