| 72 | 73 | 74 | 75 | 76 |
| 1 | 42 | 84 | 126 | 168 |
|
Preheat the oven to 350°F.
Trim the stem of the cabbage and remove one layer of the outer leaves. Cut the
cabbage in half, and cut each half into three even wedges. Coat a rimmed baking sheet
with the oil and place the cabbage wedges 1-inch apart on the sheet. Scatter the bacon
over the cabbage.
Roast the cabbage for 20-30 minutes until richly browned on the bottom. Turn the
wedges over and roast for 20-30 minutes longer until the bottom is richly browned
again. Remove any dried outer leaves. Sprinkle with the coarse salt and serve with
vinegar or lemon wedges.
2
Carbs per serving
Brussels Sprouts with Cream Cheese, Toasted Almonds and
Nutmeg
Ingredients:
1
1
1
lb. Brussels sprouts, trimmed and cut in half
/4 cup cream cheese, cut into small pieces
/4 cup toasted, slivered almonds
sea salt and freshly ground black pepper
freshly grated nutmeg
Cook the sprouts in rapidly boiling, salted water until tender. Drain, return to the pot and
stir in the cream cheese, salt, pepper and nutmeg to taste. Transfer to a warmed
serving dish and sprinkle with the almonds. 3 Carbs per serving
Chicken and Coconut Milk Curry
Serves 4 @ 3 carbs per serving
Ingredients:
2
1
3
1
8
3
1
8
1
Tbsp. vegetable oil
1/2 tsp. whole black peppercorns
1-1/2-inch pieces of cinnamon stick
0 whole cloves
whole cardamom pods
dried red chilies
Tbsp. fresh, grated ginger
chicken thighs, skinned
14-oz. can coconut milk
salt to taste
Over high heat in a medium-sized heavy pot, heat the oil. Add the peppercorns,
cinnamon, cloves, cardamom and red chilies. Stir until the cardamom darkens slightly.
Add the ginger, give a few stirs and add the chicken and coconut milk. Salt very lightly.
7
4
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2004 Achieve Fitness, LLC - All rights reserved. http://www.burn-fat-fast.com
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