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Extra resources for All New Low-Carb Cookbook, Recipes to Help You Lose Weight (Color Illustrated)
Cut each roll i nto 8 (l12-inch-wide) pieces. Arrange on plate.
2. Meanwhile, combine soy sauce, cornstarch and sherry until smooth; set aside. Heat remaining 2 teaspoons oil in large nonstick skillet over medium-high heat. Add bell pepper; stir-fry 2 minutes. Add remaining 2 cloves garlic and ginger; stir-fry 1 minute. Add shrimp; stir-fry 2 minutes. Add scallops; stir-fry 1 minute or until shrimp and scallops are opaque. Add soy sauce mixture; stir-fry 1 minute or until sauce thickens. 3. Stir spinach mixture and transfer to 4 individual plates; top with seafood mixture and sesame seeds.
Mea nwh ile, combine avocado, papaya, cilantro, lime juice and reserved spice mixtu re in medium bowl; m ix weil. Serve fish with salsa and garnish with lime wedges NUTRIENTS PER SERVING Calories Total fat Prote i n Ca rbohyd rate 44 22 1 9g 30g Sg Cholesterol Sod ium Fiber S l mg S S9mg 2g GRILLED RED SNAPPER WITH AVOCADO-PAPAYA SALSA savvy suppers BOLOGNESE-STYLE PORK RAGÙ OVER SPAGHEnl SQUASH MAKES 8 SERVINGS 1112 1 112 1 pounds ground pork cup finely chopped celery cup chopped onion teaspoon prepared crushed garlic or 2 c10ves garlic, minced 2 tablespoons tomato paste 1 teaspoon Italian seasoning 1 can ( 141J2 ounces) low-sodium chicken 112 cup half-and-half 1 spaghetti squash (3 to 4 pounds) 112 cup grated Parmesan (optional) broth 1.