By Dana Carpender
This tasty assortment attracts at the top 1,001 recipes from Dana Carpender’s bestselling books together with 500 Low-Carb Recipes, 15-Minute Low-Carb Recipes, 500 extra Low-Carb Recipes, 2 hundred Low-Carb gradual Cooker Recipes, The Low-Carb fish fry booklet, and Low-Carb Smoothies. You’ll locate scrumptious and sundry concepts together with recipes for "high-carb" meals you concept you needed to hand over without end reminiscent of Cinnamon Raisin Bread and Mocha Chocolate Cheesecake. Staying the low-carb path can be effortless with offerings from barbeque to slow-cooker to internationally-inspired dishes.
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Extra info for 1001 Low-Carb Recipes: Hundreds of Delicious Recipes from Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back
Remove the tea bags, squeezing them out in the process. Add the Splenda and stir briefly to dissolve. 8-L) pitcher and fill with water. Serve over ice! indd 39 (Ray) 39 2/22/10 10:20:59 AM Job No:12-15888/16604 Title:FW-1001 Low Carb Recipes 02-C55468 #150 Dtp:216 Page:39 Yield: Makes 16 servings of 8 ounces (240 ml) each Yield: 2 servings 3 grams of carbohydrate, a trace of fiber, a trace of Each with 9 grams of carbohydrates, no fiber, and protein. 11 grams of protein. Do you want to make this virtually zero carb?
Bake the wings for an hour, turning every 20 minutes during baking. When the wings are done, put them on a serving platter and scrape the sauce from the pan back into the blender or food processor. indd 53 (Ray) 53 2/22/10 10:21:19 AM Job No:12-15888/16604 Title:FW-1001 Low Carb Recipes 02-C55468 #150 Dtp:216 Page:53 Blend again for just a moment to make it smooth and serve with the wings. Yield: 24 pieces Chinese Sticky Wings Mmmmm—everyone loves Chinese chicken wings. Each with 1 gram of carbohydrates, a trace of fiber, and 5 grams of protein.
Put the soy sauce, Splenda, peanut butter, sherry, oil, vinegar, spice powder, pepper flakes, and garlic in a blender or food processor and blend well. If you have whole chicken wings and want to cut them into “drummettes,” do it now. ) Arrange the wings in a large baking pan, pour the blended sauce over them, and then turn them over to coat on all sides. Let them sit for at least half an hour (an hour is even better). Bake the wings for an hour, turning every 20 minutes during baking. When the wings are done, put them on a serving platter and scrape the sauce from the pan back into the blender or food processor.