| 15 | 16 | 17 | 18 | 19 |
| 1 | 61 | 122 | 182 | 243 |
|
2
2
1
2
tablespoons vegetable oil
tablespoons white vinegar
tablespoon artificial sweetener
tablespoons La Victoria red taco sauce1/8 teaspoon worcestershire
sauce
2
¼
tablespoons white onion – finely minced
cup mayonnaise
How to Prepare:
Mix all together with a wire whip. This is very good, tastes like it
has catsup in it.
NOTES : Counts for taco sauce not included in totals.
Best Ever Taco Salad
Serves:4 – nutritional information is per
serving based on 4 servings per recipe.
CarbsPerServing:Per serving: 618 Calories (kcal); 47g Total
Fat; (68% calories from fat); 36g Protein; 13g Carbohydrate;
4
g fiber; 149mg Cholesterol; 520mg Sodium
Prep Time:30 minutes
Effort:Easy
Ingredients:
1
1
1
½
½
½
4
2
pound lean ground beef
tablespoon chili powder
teaspoon ground oregano
½ pound chorizo 2 -- *see recipe
1 teaspoon garlic powder
1 teaspoon ground cumin
cup water
cup diced onion
6 cups shredded lettuce
½ cup diced tomato
cup diced avocado
tablespoons sour cream
tablespoons heavy cream
1 cup shredded brick cheese – or pepper jack
4 tablespoons salsa
How to Prepare:
Combine salsa, sour cream and heavy cream and refrigferate.
Saute ground beef, chorizo, chili powder, garlic powder, oregano and
cumin until browned. Add water, reduce heat, cover and simmer for
1
0-15 minutes, stiring occasionally. Remove lid and continue to
simmer until water is almost all gone. Taste for seasoning and add
salt and pepper if needed.
Place lettuce in a gallon sized zipper bag and pour sour cream
mixture over it. Seal and shake to coat lettuce with dressing.
Divide lettuce among 4 plates and then divide remaining
ingredients(including cooked mixture) evenly.
Tapenade
Serves:4
CarbsPerServing:2.5
Effort:Average
Prep Time:10 minutes
Ingredients:
½
¼
cup kalamata olives
cup extra virgin olive oil
1 tsp capers
1 tbsp balsamic vinigar
Equipment Needed:
Chef’s knife
cutting board
mortar & pestle
small bowl
measuring cups and spoons1/4 to ½ tsp oregano
¼
1
1
to ½ tsp rosemary
clove garlic
/8 tsp black or white pepper
How to Prepare:
Hints: The vinaigrette should run slightly from the tapenade after
it sits for a few seconds. Tapenade may be prepared a day in
advance. Experiment with other herbs and types of acids to complment
other foods such as fish or cold meats. Wine or cider vinigar may be
substituted to reduce the carbohydrate by 0.5 g per serving.
Instructions: Chop olives until pieces are 1/8” or less. Crush
capers and garlic with knife blade and mince fine. Grind oregano and
rosemary with mortar and pestle until powdered. Combine all
ingredients in small bowl. Cover and chill for 2 hours. Serve over
cold asparagus or thin sliced tomato or other cold cooked vegetables.
Tart and Tangy Blue Cheese Dressing
Effort:Easy
CarbsPerServing:10g total
Ingredients:
¼
½
cup mayonnaise
cup heavy cream
½ cup sour cream
1 teaspoon spike or mrs dash seasoning – 1-2 tsp1 teaspoon salt –
if using Mrs Dash
3
½
tablespoons malt vinegar – or red wine vinegar
cup blue cheese, crumbled – salemville or gorgonzola
How to Prepare:
Reserve ½ of the crumbled blue cheese. Put everything else in a
blender and blend until smooth. Adjust for seasoning adding more
salt, vinegar or spike as needed. Stir in remaining blue cheese. Let
sit refrigerated at least 2 hours(overnight is better) before using
to allow flavors to blend.
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