By Publications International
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Additional info for all-new Low-Carb Cookbook
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.
Each) broth 1 tablespoon provolone 4 ounces chopped all-purpose 1 tablespoon 1 cup (about prosciutto* leaves, 4 tablespoons breasts pepper breast lightly not smoked. Look for imported or domestic pro§cil1ttoindelis horizontally on each chicken flour on plate. chicken almost to the opposite with salt and pepper. breast. Holding edge. Place 1 slice prosciutto, Fold 1 slice Fold top half of breasts over filling. chicken breast closed, coat in flour; shake with salt and pepper. Heat oil and butter in large skillet over medium heat.
Avocado, papaya, cilantro, lime juice and reserved Serve fish with salsa and garnish with lime wedges spice mixture in GRILLED RED SNAPPER WITH AVOCADO-PAPAYA SALSA savvy suppers BOLOGNESE-STYLE PORK RAGU SPAGHETTI SQUASH MAKES 8 SERVINGS 11/2 pounds ground 1 cup finely 1 teaspoon celery onion prepared 2 tablespoons 1 teaspoon pork chopped 1/2 Cup chopped OVER crushed tomato Italian garlic or 2 cloves garlic, minced paste seasoning 1 can (141/2 ounces) low-sodium chicken broth 1/2 cup half-and-half 1 spaghetti squash 1/2 cup grated 1.
all-new Low-Carb Cookbook by Publications International