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Angel Burns - Appetizing Low-Calorie Recipes for a Successful Diet: You Will Never Give up Low Carb Diet with Mouthwatering Recipes

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These days there is one type of diet that has the spotlight, low carb diet. This is mostly because they are the simplest and most delicious diets ever. People who are on other diets usually give up because their favorite food is part of the restricted ones. But not with low-carb diets. The most popular food like, cheese, cream cheese, bacon, pork, beef, mayonnaise, etc. is all allowed. In fact, it is advisable to add more of these ingredients because it will increase the amount of fat you get and will keep you satisfied until your next meal. Low - carb diet means you will not eat food that has carbs in it. In some cases, even fruits are restricted, like watermelon, peaches, apples, etc. But you are allowed to eat a controlled amount of nuts and berries.You can even make desserts that can be part of this diet. In fact, you will be surprised by how tasty they are. After trying your first low-carb dessert you will never cheat on regular chocolate or cake. Now, dont think twice, you need this book if you truly want to start and stick to your low-carb diet. The recipes are simple, delicious and time-saving. In this book: - Only low-carb ingredients- Recipes that are super easy to make- Simplified step-by-step guide - High in healthy fat recipes

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Appetizing Low-Calorie Recipes for a Successful Diet

You Will Never Give up Low Carb Diet with Mouthwatering Recipes

By

Angel Burns

2019 Angel Burns All Rights Reserved License Notices This book or - photo 1

2019 Angel Burns, All Rights Reserved.

License Notices This book or parts thereof might not be reproduced in any - photo 2

License Notices

This book or parts thereof might not be reproduced in any format for personal or commercial use without the written permission of the author. Possession and distribution of this book by any means without said permission is prohibited by law.

All content is for entertainment purposes and the author accepts no responsibility for any damages, commercially or personally, caused by following the content.

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Table of Contents Low Calorie Diet Recipe - photo 5

Table of Contents

Low Calorie Diet Recipe

HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH Chapter I - Baked Roasted or Broiled - photo 6

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Chapter I - Baked, Roasted, or Broiled Poultry

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Recipe 1: Roasted Summer Turkey

For a celebratory warm-weather meal try a boneless roasted turkey breast with - photo 7

For a celebratory warm-weather meal, try a boneless roasted turkey breast with a summer squash gravy. For extra succulence, roast with the skin on; it creates especially moist turkey. You can remove the skin before eating, if you choose. If you cant find a boneless turkey breast, ask your butcher to debone one and tie it up with twine for you.

Makes:

Serving Size: 4 ounces turkey with cup gravy each

Ingredient List:

  • 1 (2-pound) boneless turkey breast with skin
  • 2 large garlic cloves, minced
  • 1 large shallot, minced
  • Juice of 1 small lemon (2 tbsp.)
  • 1 tbsp. extra-virgin olive oil
  • 1 tbsp. ground sage
  • 2 tsp. fresh oregano (finely chopped)
  • 2 tsp. fresh rosemary (finely chopped)
  • 1 tsp. sea salt, or to taste
  • 1 tsp. black pepper (freshly ground), or to taste
  • 2 cups low-sodium vegetable broth or Vegetable Stock
  • 1 cup Chardonnay or other dry white wine
  • 2 cups Farmers Market Summer Squash Gravy or other gravy, warm

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Instructions:

1. Preheat the oven to 350F.

2. Tie the turkey with kitchen twine and place it, skin side up, on a rack in a roasting pan.

3. Stir together the garlic, shallot, lemon juice, oil, sage, oregano, rosemary, salt, and pepper in a small bowl to make a paste. Pat the paste over the top portion of the turkey breast. Pour the broth and wine into the roasting pan.

4. Roast the turkey until an instant-read thermometer registers 165F when inserted into the thickest part, about 2 hours 15 minutes, while basting the turkey with the pan juices about every 30 minutes during the roasting process. Remove from oven, cover with foil, and let stand for about 15 to 20 minutes to complete the cooking process. Remove the twine. Slice as desired. Adjust seasoning.

5. Arrange the turkey slices on individual plates, ladle the gravy on top, and serve. Alternatively, serve with any remaining pan juices.

Recipe 2: Chicken Chimichurri

Chimichurri is a thick Argentinian herb sauce thats typically served with - photo 8

Chimichurri is a thick Argentinian herb sauce thats typically served with steak. But the fragrant pesto-like sauce goes equally well with this extra-juicy chicken thigh dish. All together, its delectable.

Makes:

Serving Size: 2 thighs (sliced) and 2 tbsp. sauce each

Ingredient List:

  • 10 boneless skinless chicken thighs (about 2 pounds), patted dry
  • 1 tsp. sea salt
  • tsp. ground cumin
  • tsp. ground coriander
  • tsp. freshly ground black pepper
  • 2 large garlic cloves
  • 1 cups fresh cilantro leaves and tender stems
  • 1 cups fresh flat-leaf parsley leaves and tender stems
  • cup low-sodium vegetable broth or Vegetable Stock
  • 1 tbsp. aged red wine vinegar or sherry vinegar
  • 1 tbsp. extra-virgin olive oil
  • 18 tsp. ground cayenne, or to taste

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Instructions:

1. Preheat the broiler.

2. Stir together tsp. of the salt, the cumin, coriander, and black pepper in a small bowl. Sprinkle the seasoning mixture onto the chicken. Place the chicken on a broiler pan and broil about 4 inches from the heat until well done, about 6 minutes per side. Transfer to a cutting board and let stand 5 minutes. Adjust seasoning.

3. Add the garlic to a food processor and pulse until chopped. Add the cilantro, parsley, broth, vinegar, oil, cayenne, and the remaining tsp. salt, then pulse until herbs are finely chopped. Adjust seasoning.

4. Thinly slice the chicken into long strips against the grain, arrange onto a platter, and top with half of the sauce. Serve with the remaining sauce on the side.

Recipe 3: Almond-Crusted Chicken

This sweet and nutty recipe gives new life to the tried-and-true chicken - photo 9

This sweet and nutty recipe gives new life to the tried-and-true chicken breast. The end result is an inviting contrast of texturesjuicy on the inside and crunchy on the outside.

Makes:

Serving Size: 1 chicken breast each

Ingredient List:

  • cup plain almond milk or unsweetened coconut milk beverage
  • 1 large garlic clove, minced
  • 1 tsp. brown rice vinegar
  • tsp. sea salt, or to taste
  • 4 (5-ounce) boneless skinless chicken breasts
  • cup sliced natural almonds, chopped
  • cup whole-wheat panko breadcrumbs
  • 1 tbsp. turbinado sugar

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Instructions:

1. Whisk together the almond milk, garlic, vinegar, and tsp. of the salt in a medium bowl. Add the chicken and toss to coat. Let marinate for 30 to 45 minutes. Discard excess marinade.

2. Preheat the oven to 400F.

3. Stir together the almonds, panko, sugar, and tsp. of the salt in a small bowl. Pour the almond mixture onto a plate.

4. Dredge both sides of each chicken breast in the almond mixture. Arrange chicken on a parchment paper-lined baking sheet. If any excess almond mixture, pat it onto the chicken breasts. Sprinkle with the remaining tsp. salt.

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