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January 2019

Low Carb Recipes

Brownie Recipes

Brownies Ii

Brownies Ii Recipe
CAKE 1 c All purpose flour 1/2 c...

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Cucumber Salad Hess Recipe

Cucumber Salad Hess recipe and other low carb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Cucumber Salad Hess recipe  PDF


2 lg Cucumber peeled
2 c Plain low fat yogurt
4 tb Vingar
3 ts Dried dill weed or
2 tb Fresh dill
2 cl Garlic crushed or
1 ts Garlic powder
1 ts Salt
1/2 ts Fresh ground pepper
Slice cucumber lengthwise and remove seeds. Dice the cucumber and add remaining ingredients. Mi throughtly and chill at least 1/2 hour before serving. This was for 5 servings, but sence I like cucumber so well I increased it for 10 nice folks....love them leftovers Food E changes per serving: 1 VEGETABLE SERVING CHO: 6g PRO: 3g FAT: 3g CAL: 39 Low Sodium diets: Omit salt. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal Master

Cucumber Salad Hess recipe and other low carb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
875 people have voted
Last Reviewed on 2019-01-22



Tuesday, Jan 22 2019 Download & Print Cucumber Salad Hess recipe  PDF   Low Carb recipes RSS   New

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For any of these, bake the boneless, skinless breasts at 350 degrees for 35 40 minutes in a covered casserole dish. Cover each breast with a slice of ham or prosciutto, then a slice of provolone. If desired, also put some ripe tomato slices under the cheese. Pound each breast flat, cover with thin slices of mozzarella, sprinkle lightly with cinnamon, and place an apple wedge in the center. Roll chicken around apple wedge and secure with toothpicks. Cover breasts with onion slices, top onions with lemon slices, spoon brown sugar on top, then a light coating of ketchup. Comes out tasting like...

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