02-07-07, 04:43 PM
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#1 (permalink)
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Join Date: Jan 2005 Location: Phoenix, AZ
Posts: 7,815
Weight Statistics8/1/2006 Start Date:
185 lb Start Weight:
152 lb Current Weight:
155 lb Goal Weight:
-33 lb Weight Loss:
5/1/2007 Goal Date:
| Atkins - No-Cook Zucchini and Red Pepper with Pesto NO-COOK ZUCCHINI AND RED PEPPER WITH PESTO Servings: 6
Prep time: 0:10:00
Bake/Cook time: 0:00:00 Calories: 105
Fat: 9 grams
Protein: 3 grams
Carbohydrates: 3 grams
Fiber: 1 grams
Net Carbs: 2 grams
1/4 cup prepared pesto
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice (about 1/4 large lemon)
salt and freshly ground black pepper
2 medium zucchini, cut into thin rounds (about 2 1/2 cups)
1 roasted red pepper (jarred), patted dry and cut into thin
strips
1. In a small bowl, combine pesto, oil and lemon juice.
Season to taste with salt and pepper.
2. Arrange zucchini slices, overlapping slightly, on a
platter. Top with red pepper strips and drizzle pesto
mixture on top. Cover and let stand at least 1 hour for
flavors to blend.
Pesto makes a delightfully fresh marinade for thinly sliced
zucchini and red peppers. Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet
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