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Effort:Easy
Ingredients:
Taco Salad:
4 chicken breast – boil, then shred with fork
Cumin
1 Can Rotel tomatoes with green chilis
1 Head Iceberg lettuce
Shredded cheddar cheese
Guacamole (optional)Homemade Salsa:
large can peeled tomatoes 1 small bunch cilantro
garlic salt
Olive Oil
Chili Powder
1
1
Large yellow onion – diced
Can black olives
Sour Cream
1
1
medium/large onion
How to Prepare:
In a large skillet, pour about 2 Tblsp olive oil and turn up to
med/high heat. Sautee about ¼ of the onions. Add the shredded
chicken, cumin and chili powder and Rotel. Simmer for approximately
2
0 minutes, stirring occasionally.
Meanwhile, shred lettuce and place in bowls. When Chicken mixture is
done, place a heaping on top of the lettuce and cover with cheese,
olives, sour cream, the remaining onions.
Combine salsa ingredients in blender. Add to salad.. this will be
used as your dressing. Enjoy!
Old Fashioned Cole Slaw
Serves:8 Servings.
CarbsPerServing:6 grams carb 2 grams fiber (ECC=4)
Effort:Easy
Prep Time:<20 minutes
Ingredients:
2
2
Pinch of salt
/3 cup vinegar
large eggs, lightly beaten
½ cup whipping cream
¼-1/2 cup Splenda
1 ½ tablespoons butter cut into pieces
1
(2-pound) head cabbage, shredded
How to Prepare:
Combine first 5 ingredients in a small, heavy saucepan; cook over
low heat, stirring constantly with a wire whisk, 8 to 10 minutes or
until thickened (mixture will appear curdled until it thickens).
Remove from heat. Add butter, stirring until it melts. Pour over
cabbage; toss gently to coat. Cover and chill.
You can add ½ cup chopped walnuts and only raise the carb count by
½
gram. If you’re on maintenance, ½ cup dried, chopped
cranberries and the walnuts brings you in at a little under 10 grams.
Cool Taco Salad CarbsPerServing:?
Prep Time:15 min
Ingredients:
Effort:Easy
1
1
lb ground beef
package taco seasoning
1 can diced tomatoes
(follow directions for taco seasoning)
½
cup sour cream
½ cup salsa
as much lettuce you need for the salad
shredded cheese
vegtables to your liking for the salad
How to Prepare:
add ground beef and diced tomatoes to skilet after browning meat add
taco seasoning (follow water requirements on back of seasoning
package) after meat is cooked drain set aside.
Combine lettuce and your choice of vegtables your salad bowl add
meat to top sprinkle with shredded cheese and add sour cream and
salsa for your dressing.
Cranberry Salad Serves:8
CarbsPerServing:6.125g
Ingredients:
Effort:Easy
1
can crushed unsweetened pineapple – (9-oz.) juice packed
1 sugar-free cherry gelatin –
(
.3-oz.)
1
1
½
tablespoon lemon juice ¼ cup artificial sweetener1 cup fresh cranberries – chopped fine
small orange – peeled, quartered and chopped small
cup pecans – or other nuts, optional
1 cup celery – chopped
How to Prepare:
Drain pineapple and save juice. Set pineapple aside for later use.
. Combine pineapple juice with water to equal 2 cups liquid.
2
Prepare gelatin according to package label using juice-water mixture
for the liquid.
3
. Once gelatin is dissolved, stir in lemon juice. Chill until
partially set.
. In a separate bowl, combine the pineapple, sugar substitute,
4
cranberries, orange, celery and nuts. Add this mixture to the
partially set gelatin and stir until blended.
5
. Pour into large mold or individual molds. Chill until firm.
Do not use fresh or frozen pineapple in this recipe! It will not
allow the gelatin to jell.
NOTES : Carbs for pineapple not included in above total – adjust
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