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Extra resources for all-new Low-Carb Cookbook
40 is reduced 1 tablespoon bell pepper Reduce heat and simmer trim and core cauliflower; fitted with metal blade. uniform is soft. Sprinkle Add is golden. with curry and garlic. pink in center. Add 3 minutes or until bell pepper 3. heat in large saucepan. cook and stir 1 to 2 minutes or until garlic 30 to 45 minutes, adding additional pieces. action stirring water Place in food until cauliflower as needed. processor is in small Do not puree. heat in 12-inch crisp-tender. nonstick skillet. Add Do not overcook.
Heat to medium-Iow. Cover and simmer about Add carrots. Return to a boil. 5 minutes or until carrots Reduce are crisp-tender. Drain and cool. Place carrots, Combine mushrooms and bell pepper lemon juice, sugar, oil, garlic, Pour over vegetables. Close bag securely; 24 hours, turning occasionally. 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.
Nonstick cook and stir until edges begin skillet over medium-high to brown. Sprinkle per patty). Top Set aside. heat until hot. Add pepper strips; with salt. Remove from skillet and keep warm. 5. Add peppers. 42 beef patties to same skillet; cook on medium-high Cook 4 minutes or until patties are no longer 5 minutes. pink in centers Turn patties; (160°F). top with savvy suppers GRILLED RED SNAPPER WITH AVOCADO-PAPAYA MAKES 4 SERVINGS 1 teaspoon ground 1 teaspoon paprika 3/4 teaspoon coriander salt 1/8 to 1/4 teaspoon 1 tablespoon 4 skinless ground olive red snapper ripe avocado 1/2 cup diced ripe papaya 2 tablespoons chopped 1 tablespoon 1.