Main Dishes to Delight any Low Carb. Diet

Smokey Chicken Cordon Bleu

Self Crust Cheese Tart

Addictive Sweet Potato Burritos

Macaronni and Cheese

Stovetop Macaroni and Cheese

Fettuccini and Zucchini

Lobster Salad with Red Devil Dressing

Chicken Paprikash

Zucchini Casserole

Bennigan's Meat Loaf

Eggplant or Zucchini Pie

Virginia's Jamacian Chicken

Spaghetti Squash Lasagna

Taco Salad

Transylvanian Gulyas

Crispy Dijon Chicken

Sausage & Peppers

Green Chile Pork

Pecan Chicken Salad

Easy Eggplant Parmesan

Eggplant Parmesan

Shrimp Creole

Spinach Beef Bake

Turkey & Vegetable Bake

Taco Meat

Shrimp Salad San Joaquin

Tangy Chicken of the Islands

Ham & Asparagus Lasagna

Spinach Meat Loaf

Rice Stuffed Chicken

Baked Chicken

Ruth's Spaghetti Sauce

Chicken Taco Filling

Ham Alfredo

In a large frying pan, cook bacon. While the bacon is cooking slice into the chicken breasts from the side making a pocket. Fill each pocket with 1/2 slice smoked cheese. Close with toothpicks and sprinkle with Paprika. Remove bacon from pan and place on paper towel. Place chicken in pan with oil and brown each side, while chopping the garlic. Add garlic to pan and then chop the green onions. Add onions to pan and slice the mushrooms. Add mushrooms to pan and crumble up or slice the bacon. Add bacon to pan with chicken broth. Simmer for 20 minutes (10 each side for the chicken). Remove chicken from pan onto a platter and add the sour cream to the broth. Let cook about five minutes and then pour over the chicken. You are ready to serve.

Note: The entire meal took one hour to prepare. started with the Sweet Potato Au Gratin and got that in the oven, snapped the beans and then started on the chicken. It was a rave review from my hubby!!

Once you've had one - you'll want another. The recipe is a little different from most burrito recipes but I've had many many request for it. Sieve these with sour cream, chopped green onions and salsa. For vegan burritos omit the cheese and sour cream. These may be made ahead of time and individually frozen then heated. For an interesting variation try deep frying these tasty burritos.

Ingredients:

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Heat oil in a medium skillet. Sauté onion and garlic until soft. Add the beans and mash.

3. Gradually stir in the water and heat until warm. Remove from the heat and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.

4. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with

cheese. Fold up tortillas burrito style. Bake at 350 degrees F (175 degrees C) for 12 minutes.

Visit http://www.VegetarianRecipe.com

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(Serves 4 to 6)

Preheat oven to 350oF. Boil the macaroni until just barely done in salted water. Drain and toss with the butter in a large, ovenproof mixing bowl. Mix the Tabasco into the evaporated milk. Reserving about 1/3 cup, stir the milk into the macaroni, then add the eggs, the mustard, and three quarters of the cheese. When well combined season to taste with salt and pepper, and set the bowl directly in the oven. Every five minutes, remove it briefly to stir in some of the reserved cheese, adding more evaporated milk as necessary to keep the mixture moist and smooth. When all the cheese has been incorporated and the mixture is nicely hot and creamy (which should take 20 minutes, all told), serve it at once, with a plate of toasted common crackers to crumble over.

Ben

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Mix the dry mustard with one teaspoon water. Mix the eggs, 1 cup of the evaporated milk, Tabasco sauce, 1/2 teaspoon of the salt, pepper and mustard mixture. Set aside. Heat 2 quarts of water to a boil in a large heavy-bottomed sauce pan or Dutch oven. Add 1 1/2 teaspoons salt and the macaroni. Cook until almost tender but still firm to the bite. Drain and return to the pan over low heat. Add butter and toss to melt and coat macaroni. Pour the egg mixture over the buttered noodles along with 3/4 of the cheese. Stir until thoroughly combined and the cheese starts to melt. Gradually add the remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes.

Serve immediately topped with crumbled crackers (Use SB-Legal crackers or omit them altogether)

Serves 4 as a main course;6-8 as a side dish.

Ben

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Hot pasta with fresh veggies; the only thing my son would eat when watching his weight during wrestling season. For a "full" meal, add thinly sliced leftover steak or chicken with the tomatoes.

Ingredients:

Directions:

1. Cook pasta in a large pot of boiling water until al dente. Drain.

2. While the pasta is cooking, prepare the vegetables. In a large skillet, heat oil over medium heat. Add onion, garlic, zucchini and peppers; sauté 5 minutes. Add tomatoes, salt, and cayenne pepper. Cook over low heat 5 minutes, or until vegetables are crisp tender.

3. Pour vegetables over hot pasta.

Visit http://www.PastaRecipe.com

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This recipe features lobster, the "Queen of the Sea". The intensity of the richness of lobster is only amplified by the unique taste of it's dressing. Laid on a bed of fresh salad greens, it's a great summertime luncheon meal.

Ingredients:

Directions:

1. Preheat oven to broil. Position rack in the center of the oven. Lightly oil a baking sheet.
2. Cut off top of garlic, place on a square of aluminum foil. Drizzle with 1 teaspoon olive oil, and sprinkle with a pinch of salt on top. Wrap in foil, and place on baking sheet. Prepare onion in the same manner.
3.  Place baking sheet in the center of the oven, and bake garlic and onion for 15 minutes. Place red bell peppers on sheet; broil for 15 minutes, turning to blacken all sides. Remove peppers only, and place in a brown paper bag. Place mushroom on baking sheet, and broil for 15 minutes. Remove mushroom, onion, and garlic from oven. Set vegetables aside until cool enough to handle.
4.  Peel and remove seeds from peppers; place in blender, discarding seeds and peel. Squeeze garlic and onion from skins; add to blender, discarding skins. Coarsely chop mushroom; add to blender along with remaining olive oil, lemon juice, fennel, ketchup, and vinegar. Blend until smooth. Season to taste with salt and ground black pepper.
5. Place shredded lobster meat in the center of a large bed of salad greens. Pour dressing around lobster meat.

Visit http://www.SeafoodRecipe.com

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Something different, and very colorful!

Ingredients:

Directions:

1. In a 12 inch skillet, heat olive oil and brown chicken on all sides. Season chicken with salt and pepper. Remove chicken and set aside.

2. Add onion to skillet. Cook just until tender, but not brown. Stir in paprika. Return chicken to skillet, turning to coat with paprika/onion mixture. Add wine and broth. Bring to a boil; reduce heat, cover and simmer for 40 minutes or ,until chicken is fully cooked and tender. Remove chicken and keep warm.

3. Boil skillet drippings until reduced to ½ cup liquid, about 3 minutes. Stir in 1/2 cup sour cream. Heat through. Serve chicken atop pasta if desired, and pour sauce over all.

Visit http://www.ChickenRecipe.com
Copyright 1999 Emergent Media. Inc.

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Heat oven to 400 degrees. Grease two 10-oz.custard cups or individual baking dishes. In 8-inch skillet over medium low heat, sauté zucchini, onion, red pepper and garlic in margarine until tender; let cool slightly. In medium bowl, beat eggs, half-and-half and seasonings until combined. Stir in zucchini mixture. Pour into prepared custard cups or baking dishes. Sprinkle with cheeses.

Bake, uncovered, at 400 degrees for 14 to 17 minutes or until top is puffy and light golden brown. Let stand 5 minutes before serving. Serves 2.

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Serves 12

Prepare vegetables. In a mixing bowl, whisk eggs well. Combine all ingredients into bowl (except tomato sauce for brushing) and mix well. Divide into 3 or 4 loaves. To bake, preheat oven to 350°F and bake for one hour. 10 minutes before done, brush loaf with tomato sauce mixture. Or shape to crock-pot size a

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1. Slice eggplant or zucchinis into 1/2 inch rounds. Place in colander and sprinkle salt to both sides, let eggplant or zucchinis sit for 30 mins. Rinse and pat dry, lightly squeezing out excess moisture with paper towels.

2. Preheat oven to 375 degrees.

3. Rub olive oil or spray Pam olive oil to 10 inch pie plate. Coat both sides of the eggplant slices/zucchini slices with olive oil and arrange them in pie plate so that they cover bottom and extend part way up sides. Sprinkle lightly with salt and pepper.

4. Place pie plate in middle rack in oven while you prepare the tomato mixture.

5. In large skillet, heat 1 tbsp olive oil. Add onion and sauté until onion is transparent and soft.

6. Add chopped tomatoes, parsley, oregano, basil, and salt and pepper to taste. Cook over medium heat, stirring often, until sauce cooks down and thickens slightly, about 10 minutes.

7. After sauce has thickened, remove eggplant/zucchini for oven. Cover eggplant or zucchini with cheese slices and tomato slices.

8. Crack whole eggs into medium-size mixing bowl (I used egg substitute) and whisk until light and frothy.

9. Stir tomato mixture into eggs. Add salt and pepper to taste

10. Using electric hand mixer, beat egg whites with pinch of salt in separate bowl until they form soft peaks. Gently fold the egg whites into the tomato-egg mixture until thoroughly incorporated.

11. Pour mixture into pie plate and I sprinkle a little more shredded provolone on top and gently pushed it under the tomato-egg mixture with the back of a spoon.

12. Bake on rack in middle of oven for 20 minutes. NOTE: If using egg substitute bake at 325 degrees for 15-17 minutes. Do not over bake.

13. Sprinkle with grated cheese and return to oven for 5 - 10 minutes more, or until eggs are thoroughly set and top is lightly brown. ( I didn't use grated cheese)

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Brown chicken in a little oil(2Tbls.+or-) until well browned on all sides. Remove chicken and sauté garlic and onion until transparent.

Put chicken back in pan and add tomatoes and soy sauce. Simmer 1 hr or more. The more you simmer it the better it tastes, I've simmered up to 3 hrs. when I have the time. Serve over rice. This is also an excellent recipe for a crock pot.

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Wash squash; pierce squash several times with a large fork. Place squash on a jellyroll pan or cookie sheet. Bake at 350°F for 1 hour or until tender.

Allow squash to cool; cut in half and remove seeds. Using a fork, remove spaghetti-like strands, measure 4 cups of strands and set aside.

Cook ground beef in a large skillet until browned, stirring to crumble; drain off pan drippings. Add basil, garlic powder, tomatoes, and tomato paste; simmer, uncovered, 30 minutes or until thickened, stirring occasionally.

Combine cottage cheese, egg, salt, pepper, and parmesan cheese; mix well.

Layer half each of the squash strands, cottage cheese mixture, mozzarella cheese, and meat sauce in a lightly greased 12 x8 x 2" baking dish. Repeat layers. Bake at 375°F for 30 minutes; let stand10 minutes before serving.

Yield: 6 to 8 servings.

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Cook and stir ground beef in skillet until brown, drain. Stir in tomato sauce, water and seasonings. Heat to boiling, reduce heat. Simmer 15 minutes, stirring occasionally. Cool 10 min.

Tear lettuce into bite sized pieces. Combine lettuce, tomatoes, onion and cheese in large bowl. Pour warm meat over salad, toss lightly and serve!!!!!!! Don't forget the sour cream!!!!!!!

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Transylvanian Gulyas

A hearty hungarian goulash with pork, sauerkraut and smoked sausage. From You've Got It Made, by Marion Burros.

	3 cloves garlic, minced
	3 onions, finely chopped
	2 green peppers, cut into strips
	5 tablespoons olive oil
	5 slices bacon, diced
	3 tablespoons sweet Hungarian paprika
	3 pounds lean, boneless pork, cubed
	Freshly ground black pepper, to taste
	1-1/2 teaspoons caraway seeds
	3 pounds fresh sauerkraut
	1-1/2 pounds smoked sausage
	16 ounces sour cream

In a large pot, sauté the garlic, onions and peppers in hot oil and bacon for 5 minutes, over low heat, stirring frequently, until onions are light golden. Remove pot from heat and add paprika. Mix well.

Add pork cubes and stir to coat. Return to heat and cook over low heat for a few minutes, stirring continuously to make sure the paprika does not burn Season with pepper and caraway seeds and mix well.

Add enough water to cover meat; cover and pot and simmer for 45 minutes.

While meat is cooking, wash sauerkraut under cold running water and squeeze dry. Add sauerkraut to meat and cook another 15 minutes or until meat is done. Slice sausage and add to stew.

This dish is best prepared a day ahead and refrigerated, or it may be frozen at this point.

To serve, reheat thoroughly; reduce heat to a simmer and stir in sour cream. Do not allow to boil.

Recipe By:  Tracy Michon

	6 Skinless, boneless chicken breasts
	2 Eggs
	1tbsp Fresh Barlic (minced)
	1tbsp Dijon Mustard
	1C Whole Wheat Bread Crumbs
	1tsp Oregano
	1tsp Paprika
	1tsp White Pepper
	1tsp Salt

Sausage & Peppers

	1 lb. low-sugar sausage
	1 green, red, & yellow pepper cut in chunks
	1 onion cut in big chunks
	1/4 purple cabbage cut in slices
	1stalk celery
	3T. tomato sauce (no-sugar)
	minced garlic to taste

	3 pounds boneless pork, cubed ( I used a pork roast)
	1 tablespoon oil
	1 onion, chopped
	1 teaspoon ground cumin
	1 teaspoon oregano
	1 cup chicken broth
	4 oz can diced green chilies
	16 oz can stewed tomatoes (Mexican)
	2 cloves garlic, minced
	salt and pepper to taste

	2 c diced cooked chicken (mine was mostly white meat)
	1/2 c cottage cheese
	10-12 stuffed olives, sliced
	1 stalk celery, finely chopped
	2T Pace chunky picante sauce
	1/2 c mayo (enough to moisten)
	salt and pepper as needed
	chopped pecans (not more than 12 per serving)

	1 large eggplant
	black pepper to taste
	1 cup shredded parmesan cheese
	1/2 pound shredded mozzarella cheese
	1 1/2 cups of no-sugar-added marinara sauce

	2 medium eggplants -- peeled and sliced
	2/3 cup Parmesan cheese
	1/2 pound provolone cheese
	3 cups marinara sauce -- use SB compatible

Per serving: 284 Calories (kcal); 16g Total Fat; (48% calories from fat); 17g Protein; 21g Carbohydrate; 33mg Cholesterol; 1016mg Sodium

	2 1/4 cups brown rice
	1/4 cup olive oil
	1 1/2 cups onion -- chopped
	1 large jalapeno pepper -- seeded and minced
	3/4 cup celery -- chopped
	1 tablespoon fresh herbs or t tsp mixed dried herbs
	(Italian season) -- chopped
	3 cloves garlic -- minced
	6 cups tomato -- peeled and chopped
	2 1/2 pounds shrimp -- peeled
	fresh lemon juice optional
	salt and pepper

	1-1/2 pounds ground beef
	1/2 cup finely chopped onion ( I used a whole onion)
	2 eggs
	1 pkg. (10 oz) frozen chopped spinach, thawed and squeezed dry ( I sautéed mine a bit to soften and season it)
	4oz can mushroom stems and pieces ( I added some fresh sautéed mushrooms also)
	4 oz crumbled feta or shredded Monterey Jack cheese (I used almost the double this amount of cheese-Monterey jack)
	1/4 cup Parmesan cheese
	1-1/2 tsp garlic powder ( I added some fresh minced garlic also)
	Salt and pepper to taste
	1 to 2 tbsp butter or margarine, softened.

	1 - 1 1/4 lbs lean ground turkey
	1 large onion chopped
	3 cloves fresh garlic chopped
	1 lg eggplant diced (with skin)
	1 green bell pepper diced
	1 red bell pepper diced
	1 slice of Ekekiel 4.9 sgww bread crumbled (I usually chop the bread)
	1 tsp. basil
	1 24 oz can can crushed tomatoes
	1/2 cup parmesan cheese

	1-1/2 lbs. ground sirloin
	1 small onion, chopped fine
	2 Tbsp minced garlic
	1/3 cup tomato paste
	1 to 1-1/2 tsp ground paprika
	1-1/2 to 2 tsp chili powder
	Dash of thyme leaves
	Dash of rosemary leaves, crushed
	Dash of ground bay leaves
	Dash of ground sage
	Dash of oregano leaves, crushed
	crystalline fructose to taste, if desired (or other approved sweetener)
	salt and ground cayenne pepper to taste
	5-6 drops Zatarrain's concentrated liquid crab boil (optional)

	12 oz. cooked shelled and deveined small shrimp
	1 cup chopped scallions (green onions)
	2 Tbs. olive oil
	2 or 3 small garlic cloved, minced
	1- 1/3 cup chicken stock, or more as needed
	1 -1/2 tsp. hot sauce
	4 ounces uncooked brown rice
	2 med. tomatoes, seeded and cut into thin strips
	1 cup diced green bell peppers
	1-1/2 tsp. salt
	dash pepper, or to taste
	garnish

	1/2 cup vinegar
	1/2 cup soy sauce
	1 clove garlic, minced fine
	Dash of freshly ground black pepper
	1 (2-3 pound) frying chicken, cut into serving pieces and skin removed

	1 1/2 cups evaporated skim milk
	3 tablespoons flour (stone ground whole wheat pastry
	flour - my subst.)
	1/2 teaspoon garlic -- dried minced
	1 teaspoon Italian seasoning
	1/4 teaspoon black pepper
	1 1/4 cups noodles (whole wheat -- my substitution) --uncooked measurement, cook, rinse & drain
	6 ounces ham, extra lean -- finely diced
	2 cups asparagus -- fresh or frozen, cooked & drained
	3 ounces mozzarella cheese, reduced-fat -- shredded

	16 ounces ground 90% lean turkey or beef
	10 ounces spinach, frozen -- chopped, thawed, drained
	6 tablespoons bread crumbs (stone ground whole wheat -my subst.) -- fine, dried
	2 teaspoons Italian seasoning
	1 3/4 cups tomato sauce -- sugar-free
	sugar substitute -- to = 2 tsp. sugar
	3/4 cup mozzarella cheese (3 oz.), reduced-fat --shredded

	2 cloves garlic, minced
	2 tablespoons chopped walnuts (optional)
	1/2 teaspoon dried sage
	1/4 teaspoon black pepper
	2 cups cooked brown rice
	4 skinless, boneless chicken breast halves (4 oz. each), pounded
	1/4-inch thick
	For the gravy:
	2 tablespoons minced yellow onion
	2 tablespoons Stone Ground Whole Wheat flour
	1/2 cup reduced-sodium chicken broth

	1 chicken, cut into pieces (or 6 large pieces)
	recipe substitution for 1 can condensed cream of mushroom soup
	1 cup cream
	salt
	garlic salt
	paprika
	chopped parsley
	parsley sprigs

	5 - 8 oz cans of tomato sauce
	1 - can tomato paste
	4 - cloves garlic - chopped
	1/2 - chopped onion
	2 - tbsp Italian seasonings
	1 - tbsp whole basil
	1/4 - cup of Holland Red Cooking Wine
	1/2 - cup extra virgin olive oil
	1 - cup of water
	1 - 1.5 lbs lean ground beef or Italian sausage (optional)
	whole wheat spaghetti noodles for about 5 servings

	1/2 lb. fresh mushrooms
	8 whole chicken breasts without bones
	8 thin slices lean ham
	8 slices mozzarella cheese
	Salt and cayenne to taste
	Paprika
	1/3 cup olive oil
	3 tbls. chopped green onions
	2 cups light sour cream

	1 packet taco seasoning (or 4 Tablespoons bulk taco seasoning)
	1 cup chicken broth
	1 pound boneless skinless chicken breasts

	1 lb Whole Wheat Pasta -- cooked
	10 oz package frozen peas (or broccoli)
	4 tablespoons Whole Wheat Flour
	2 cups milk
	2 tablespoons butter
	3 garlic cloves -- minced
	8 ounces cream cheese -- softened
	1/2 cup parmesan cheese
	3 cups cooked ham -- in julienne strips (1 inch long)