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 LeRici
Chicken Taco Filling
Ham Alfredo
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Created By: Tracy
Michon
![](_themes/low-carb/burgerbul2.gif) | 6 Skinless Boneless Chicken Breast Halves |
![](_themes/low-carb/burgerbul2.gif) | Green Onions |
![](_themes/low-carb/burgerbul2.gif) | 1 Pkg Mushroom |
![](_themes/low-carb/burgerbul2.gif) | 2 cloves garlic |
![](_themes/low-carb/burgerbul2.gif) | 1 C chicken broth |
![](_themes/low-carb/burgerbul2.gif) | 1/2 C Sour Cream |
![](_themes/low-carb/burgerbul2.gif) | Prociutto (Italian Ham) |
![](_themes/low-carb/burgerbul2.gif) | 3Tbsp Oil (Your Choice) |
![](_themes/low-carb/burgerbul2.gif) | Smoked Cheese |
![](_themes/low-carb/burgerbul2.gif) | Toothpicks |
![](_themes/low-carb/burgerbul2.gif) | Paprika |
![](_themes/low-carb/burgerbul2.gif) | Pepper |
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!!
From: Roberta Garner
![](_themes/low-carb/burgerbul2.gif) | Paprika |
![](_themes/low-carb/burgerbul2.gif) | 1 cup grated Swiss cheese |
![](_themes/low-carb/burgerbul2.gif) | 4 strips bacon, cooked and crumbled |
![](_themes/low-carb/burgerbul2.gif) | 3 eggs |
![](_themes/low-carb/burgerbul2.gif) | ¼ tsp salt |
![](_themes/low-carb/burgerbul2.gif) | ¼ tsp nutmeg |
![](_themes/low-carb/burgerbul2.gif) | 1 ½ cups milk |
![](_themes/low-carb/burgerbul2.gif) | 1 tsp instant minced onion |
![](_themes/low-carb/burgerbul2.gif) | 1/3 c Quick Mix |
Preheat oven to 325. Generously butter a 9 inch pie
plate. Sprinkle paprika over bottom and sides of plate. Layer Swiss
cheese and bacon in bottom. Combine eggs, salt nutmeg, milk,
onion and quick mix in blender. Blend on meduim speed
aboout 1 min until thoroughly mixed. Pour over chees and bacon in plate.
Bake 30-40 min, until toothpick inserted in center comes out clean.
Serve hot. Make 6 servings.
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Submitted by: Karena
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:
![](_themes/low-carb/burgerbul2.gif) | 3 teaspoons vegetable broth |
![](_themes/low-carb/burgerbul2.gif) | 1 large onion, chopped |
![](_themes/low-carb/burgerbul2.gif) | 4 cloves garlic, minced |
![](_themes/low-carb/burgerbul2.gif) | 6 cups cooked kidney beans, rinsed and drained |
![](_themes/low-carb/burgerbul2.gif) | 2 cups water |
![](_themes/low-carb/burgerbul2.gif) | 3 tablespoons chili powder |
![](_themes/low-carb/burgerbul2.gif) | 2 teaspoons ground cumin |
![](_themes/low-carb/burgerbul2.gif) | 4 teaspoons prepared mustard |
![](_themes/low-carb/burgerbul2.gif) | pinch cayenne |
![](_themes/low-carb/burgerbul2.gif) | 3 tablespoons soy sauce |
![](_themes/low-carb/burgerbul2.gif) | 4 cups cooked and mashed sweet potatoes |
![](_themes/low-carb/burgerbul2.gif) | 12 (10 inch) flour tortillas, warmed |
![](_themes/low-carb/burgerbul2.gif) | 8 ounces shredded Cheddar cheese, omit for vegan burritos |
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)
![](_themes/low-carb/burgerbul2.gif) | 1/2 pound elbow macaroni |
![](_themes/low-carb/burgerbul2.gif) | 4 tablespoons (1/2 stick) butter, cut into bits |
![](_themes/low-carb/burgerbul2.gif) | Dash Tabasco sauce |
![](_themes/low-carb/burgerbul2.gif) | 1 12-ounce can evaporated milk (or use whole milk |
![](_themes/low-carb/burgerbul2.gif) | mixed with a little cream) |
![](_themes/low-carb/burgerbul2.gif) | 2 eggs, beaten |
![](_themes/low-carb/burgerbul2.gif) | 1 teaspoon dry mustard, dissolved in a little water |
![](_themes/low-carb/burgerbul2.gif) | 1 pound sharp Cheddar cheese, grated |
![](_themes/low-carb/burgerbul2.gif) | Salt and freshly ground pepper |
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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Recipe By : Cooks Illustrated
![](_themes/low-carb/burgerbul2.gif) | 2 large eggs |
![](_themes/low-carb/burgerbul2.gif) | 1 can evaporated milk(12 oz) |
![](_themes/low-carb/burgerbul2.gif) | 1/4 teaspoon Tabasco sauce |
![](_themes/low-carb/burgerbul2.gif) | 2 teaspoons salt |
![](_themes/low-carb/burgerbul2.gif) | 1/4 teaspoon ground black pepper |
![](_themes/low-carb/burgerbul2.gif) | 1 teaspoon dry mustard |
![](_themes/low-carb/burgerbul2.gif) | 1 teaspoon water |
![](_themes/low-carb/burgerbul2.gif) | 1/2 pound elbow macaroni (whole wheat) |
![](_themes/low-carb/burgerbul2.gif) | 4 tablespoons unsalted butter |
![](_themes/low-carb/burgerbul2.gif) | 12 ounces mild cheddar or American cheese -- grated |
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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Submitted by: donna garlington
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:
![](_themes/low-carb/burgerbul2.gif) | 1/4 cup olive oil |
![](_themes/low-carb/burgerbul2.gif) | 1 medium onion, chopped |
![](_themes/low-carb/burgerbul2.gif) | 1 - 2 cloves garlic, minced |
![](_themes/low-carb/burgerbul2.gif) | 1/2 pound zucchini, cut into thin strips |
![](_themes/low-carb/burgerbul2.gif) | 1 red bell pepper, thinly sliced |
![](_themes/low-carb/burgerbul2.gif) | 1 green bell pepper, thinly sliced |
![](_themes/low-carb/burgerbul2.gif) | 2 fresh tomatoes, diced |
![](_themes/low-carb/burgerbul2.gif) | 1/2 teaspoon salt |
![](_themes/low-carb/burgerbul2.gif) | cayenne pepper to taste |
![](_themes/low-carb/burgerbul2.gif) | 1/2 pound fettuccini pasta |
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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Submitted by: Dave Caminada
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:
![](_themes/low-carb/burgerbul2.gif) | 1 1/2 pounds cooked lobster tails, shredded and |
![](_themes/low-carb/burgerbul2.gif) | chilled |
![](_themes/low-carb/burgerbul2.gif) | 1 bulb garlic |
![](_themes/low-carb/burgerbul2.gif) | 1/2 large onion |
![](_themes/low-carb/burgerbul2.gif) | salt |
![](_themes/low-carb/burgerbul2.gif) | 1/3 cup olive oil |
![](_themes/low-carb/burgerbul2.gif) | 2 red bell peppers |
![](_themes/low-carb/burgerbul2.gif) | 1 large portabella mushroom, lightly oiled |
![](_themes/low-carb/burgerbul2.gif) | juice of 1/2 lemon |
![](_themes/low-carb/burgerbul2.gif) | 1 tablespoon dried fennel |
![](_themes/low-carb/burgerbul2.gif) | 1 tablespoon ketchup |
![](_themes/low-carb/burgerbul2.gif) | 1 tablespoon apple cider vinegar |
![](_themes/low-carb/burgerbul2.gif) | ground black pepper |
![](_themes/low-carb/burgerbul2.gif) | 4 cups mixed salad greens |
Directions:
- Preheat oven to broil. Position rack in the center of
the oven. Lightly oil a baking sheet.
- 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.
- 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.
- 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.
- 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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Submitted by: Jill M.
Something different, and very colorful!
Ingredients:
![](_themes/low-carb/burgerbul2.gif) | 1-2.5 to 3 pound broiler/fryer chicken, cutup (OR 6 boneless chicken breasts) |
![](_themes/low-carb/burgerbul2.gif) | 2 tablespoons olive oil |
![](_themes/low-carb/burgerbul2.gif) | salt and pepper to taste |
![](_themes/low-carb/burgerbul2.gif) | 1 cup onion, chopped |
![](_themes/low-carb/burgerbul2.gif) | 1 tablespoon paprika |
![](_themes/low-carb/burgerbul2.gif) | 1/4 cup white wine |
![](_themes/low-carb/burgerbul2.gif) | 1/4 cup condensed chicken broth |
![](_themes/low-carb/burgerbul2.gif) | 1/2 cup sour cream (fat free works fine) |
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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From: Candy & Jay Krueger <wyb@wyb.com>
![](_themes/low-carb/burgerbul2.gif) | 1 cup zucchini -- sliced |
![](_themes/low-carb/burgerbul2.gif) | 1/4 cup onion -- chopped |
![](_themes/low-carb/burgerbul2.gif) | 1/2 red bell pepper -- cut into |
![](_themes/low-carb/burgerbul2.gif) | thin strips |
![](_themes/low-carb/burgerbul2.gif) | 1 clove garlic -- minced |
![](_themes/low-carb/burgerbul2.gif) | 1 tablespoon reduced-calorie margarine, *use butter* |
![](_themes/low-carb/burgerbul2.gif) | 3 egg white |
![](_themes/low-carb/burgerbul2.gif) | 3 tablespoons 1% low-fat milk (for LC, subst. heavy
cream) |
![](_themes/low-carb/burgerbul2.gif) | 1/4 teaspoon salt |
![](_themes/low-carb/burgerbul2.gif) | 1/4 teaspoon Italian seasoning |
![](_themes/low-carb/burgerbul2.gif) | 2 ounces Monterey jack cheese -- (1/2cup) |
![](_themes/low-carb/burgerbul2.gif) | 1/4 cup fat-free Parmesan cheese (for LC, subst.
fat-FULL :) |
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.
TOP
Serves 12
![](_themes/low-carb/burgerbul2.gif) | 7 1/2 ounces yellow or red onions -- diced |
![](_themes/low-carb/burgerbul2.gif) | 4 ounces diced green pepper |
![](_themes/low-carb/burgerbul2.gif) | 3 1/4 pounds lean ground beef |
![](_themes/low-carb/burgerbul2.gif) | 1 pound bulk Italian sausage |
![](_themes/low-carb/burgerbul2.gif) | 1/2 cup tomato sauce |
![](_themes/low-carb/burgerbul2.gif) | 3 large eggs -- whipped |
![](_themes/low-carb/burgerbul2.gif) | 1/2 bottle Worcestershire sauce |
![](_themes/low-carb/burgerbul2.gif) | 1 tablespoon granulated garlic |
![](_themes/low-carb/burgerbul2.gif) | 1 cup grated Parmesan cheese |
![](_themes/low-carb/burgerbul2.gif) | 3/8 cup tomato sauce combined with brown sugar (for brushing loaf)
(can be omitted) |
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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![](_themes/low-carb/burgerbul2.gif) | 1 medium-size eggplant (approx. 1/2 lb.) or 3 large
zucchinis |
![](_themes/low-carb/burgerbul2.gif) | 1 clove garlic, peeled and halved (used minced garlic
from jar) |
![](_themes/low-carb/burgerbul2.gif) | 3 tbsp olive oil |
![](_themes/low-carb/burgerbul2.gif) | salt |
![](_themes/low-carb/burgerbul2.gif) | freshly ground pepper |
![](_themes/low-carb/burgerbul2.gif) | 3 tbsp minced onion |
![](_themes/low-carb/burgerbul2.gif) | 2 cups peeled, seeded, and chopped tomatoes |
![](_themes/low-carb/burgerbul2.gif) | 1 tbsp minced fresh parsley |
![](_themes/low-carb/burgerbul2.gif) | 1/4 tsp dried oregano |
![](_themes/low-carb/burgerbul2.gif) | 1/4 tsp dried basil |
![](_themes/low-carb/burgerbul2.gif) | 8 oz. thinly sliced mozzarella (used: shredded provolone
cheese) |
![](_themes/low-carb/burgerbul2.gif) | 6 tomato slices (about 1 large tomato) |
![](_themes/low-carb/burgerbul2.gif) | 2 whole eggs (used: 1 4oz. carton egg substitute=4 eggs) |
![](_themes/low-carb/burgerbul2.gif) | 2 egg whites (didn't use) |
![](_themes/low-carb/burgerbul2.gif) | 1 tbsp freshly grated Romano cheese |
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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From: Joya <bocock@netsys.hn>
![](_themes/low-carb/burgerbul2.gif) | 4 split chicken breasts, or 1 whole cut up chicken |
![](_themes/low-carb/burgerbul2.gif) | 1 med. onion diced |
![](_themes/low-carb/burgerbul2.gif) | 5 cloves garlic minced |
![](_themes/low-carb/burgerbul2.gif) | 1/4 Cup soy sauce |
![](_themes/low-carb/burgerbul2.gif) | 1 14oz, can diced tomatoes |
![](_themes/low-carb/burgerbul2.gif) | Salt and pepper to taste |
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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![](_themes/low-carb/burgerbul2.gif) | 1 large spaghetti squash |
![](_themes/low-carb/burgerbul2.gif) | ½ lb. ground beef |
![](_themes/low-carb/burgerbul2.gif) | ½ tsp. dried whole basil |
![](_themes/low-carb/burgerbul2.gif) | 1/8 tsp. garlic powder |
![](_themes/low-carb/burgerbul2.gif) | 1 (8 oz.) can tomatoes, undrained |
![](_themes/low-carb/burgerbul2.gif) | 1 (6 oz.) can tomato paste |
![](_themes/low-carb/burgerbul2.gif) | 1 (12 oz.) carton cream-style cottage cheese |
![](_themes/low-carb/burgerbul2.gif) | 1 egg, beaten |
![](_themes/low-carb/burgerbul2.gif) | ¼ tsp. salt |
![](_themes/low-carb/burgerbul2.gif) | ¼ tsp. pepper |
![](_themes/low-carb/burgerbul2.gif) | ¼ cup grated parmesan cheese |
![](_themes/low-carb/burgerbul2.gif) | ½ lb. sliced mozzarella cheese |
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.
TOP
From:
ERIALICIA@aol.com
![](_themes/low-carb/burgerbul2.gif) | 1 pound ground beef |
![](_themes/low-carb/burgerbul2.gif) | 1 8oz can tomato sauce |
![](_themes/low-carb/burgerbul2.gif) | 1 C water |
![](_themes/low-carb/burgerbul2.gif) | 1/2 teas. each salt, chili powder, garlic and |
![](_themes/low-carb/burgerbul2.gif) | onion powder |
![](_themes/low-carb/burgerbul2.gif) | 1/8 teas. red pepper |
![](_themes/low-carb/burgerbul2.gif) | 1 head iceberg lettuce |
![](_themes/low-carb/burgerbul2.gif) | Cheddar Cheese as much as you like! |
![](_themes/low-carb/burgerbul2.gif) | four tomatoes diced |
![](_themes/low-carb/burgerbul2.gif) | 1 onion diced |
![](_themes/low-carb/burgerbul2.gif) | sour cream |
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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A hearty hungarian goulash with pork, sauerkraut and smoked sausage.
From You've Got It Made, by Marion Burros.
![](_themes/low-carb/burgerbul2.gif) | 3 cloves garlic, minced |
![](_themes/low-carb/burgerbul2.gif) | 3 onions, finely chopped |
![](_themes/low-carb/burgerbul2.gif) | 2 green peppers, cut into strips |
![](_themes/low-carb/burgerbul2.gif) | 5 tablespoons olive oil |
![](_themes/low-carb/burgerbul2.gif) | 5 slices bacon, diced |
![](_themes/low-carb/burgerbul2.gif) | 3 tablespoons sweet Hungarian paprika |
![](_themes/low-carb/burgerbul2.gif) | 3 pounds lean, boneless pork, cubed |
![](_themes/low-carb/burgerbul2.gif) | Freshly ground black pepper, to taste |
![](_themes/low-carb/burgerbul2.gif) | 1-1/2 teaspoons caraway seeds |
![](_themes/low-carb/burgerbul2.gif) | 3 pounds fresh sauerkraut |
![](_themes/low-carb/burgerbul2.gif) | 1-1/2 pounds smoked sausage |
![](_themes/low-carb/burgerbul2.gif) | 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.
Yield: 16 to 18 servings.
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Recipe By: Tracy Michon
![](_themes/low-carb/burgerbul2.gif) | 6 Skinless, boneless chicken breasts |
![](_themes/low-carb/burgerbul2.gif) | 2 Eggs |
![](_themes/low-carb/burgerbul2.gif) | 1tbsp Fresh Barlic (minced) |
![](_themes/low-carb/burgerbul2.gif) | 1tbsp Dijon Mustard |
![](_themes/low-carb/burgerbul2.gif) | 1C Whole Wheat Bread Crumbs |
![](_themes/low-carb/burgerbul2.gif) | 1tsp Oregano |
![](_themes/low-carb/burgerbul2.gif) | 1tsp Paprika |
![](_themes/low-carb/burgerbul2.gif) | 1tsp White Pepper |
![](_themes/low-carb/burgerbul2.gif) | 1tsp Salt |
Combine eggs, garlic and mustard - whisk together. Add chicken to
mixture and allow to set 1 hour (I make it the night before and let it set
over night).
Combine remaining ingredients in a container with a lid, shake. Place
some of the mixture on a plate. Remove chicken from the egg mixture coat
with dry mixture place on a baking pan with a rack (spray rack with oil).
Bake in 350°F oven for 20 minutes or until juices run clear. I recommend
if you have a convection over use the convection setting at 325 °F for
the same amount of time. The chicken comes out a little crispier and
juicier. You can add more seasoning to taste, I usually just add. I do not
like to measure when it comes to spices.
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![](_themes/low-carb/burgerbul2.gif) | 1 lb. low-sugar sausage |
![](_themes/low-carb/burgerbul2.gif) | 1 green, red, & yellow pepper cut in chunks |
![](_themes/low-carb/burgerbul2.gif) | 1 onion cut in big chunks |
![](_themes/low-carb/burgerbul2.gif) | 1/4 purple cabbage cut in slices |
![](_themes/low-carb/burgerbul2.gif) | 1stalk celery |
![](_themes/low-carb/burgerbul2.gif) | 3T. tomato sauce (no-sugar) |
![](_themes/low-carb/burgerbul2.gif) | minced garlic to taste |
*fry sausage slightly , drain fat. sauté all ingredients together,( we
like our veggies crisp)
The tomato sauce will thicken and coat all ingredients making this dish
delicious alone or w/ a side dish.
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This flavorful crock pot dish is very versatile. Serve it as a filling
for burritos, tacos, or nachos; add canned beans or hominy to make a stew;
or just serve over rice.
![](_themes/low-carb/burgerbul2.gif) | 3 pounds boneless pork, cubed ( I used a pork roast) |
![](_themes/low-carb/burgerbul2.gif) | 1 tablespoon oil |
![](_themes/low-carb/burgerbul2.gif) | 1 onion, chopped |
![](_themes/low-carb/burgerbul2.gif) | 1 teaspoon ground cumin |
![](_themes/low-carb/burgerbul2.gif) | 1 teaspoon oregano |
![](_themes/low-carb/burgerbul2.gif) | 1 cup chicken broth |
![](_themes/low-carb/burgerbul2.gif) | 4 oz can diced green chilies |
![](_themes/low-carb/burgerbul2.gif) | 16 oz can stewed tomatoes (Mexican) |
![](_themes/low-carb/burgerbul2.gif) | 2 cloves garlic, minced |
![](_themes/low-carb/burgerbul2.gif) | salt and pepper to taste |
Brown pork cubes in oil until beginning to brown. Add onions and cook
until onions are softened. Drain. Place pork and onions in a crock pot,
add remaining ingredients and cook on low until pork is tender, about 8
hours.
With a large spoon, stir the mixture, breaking the pork into large
shreds by pressing the meat cubes against the side of the crock pot.
This freezes well. (I added a can of red beans.)
Busy Cooks - http://busycooks.about.com
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![](_themes/low-carb/burgerbul2.gif) | 2 c diced cooked chicken (mine was mostly white meat) |
![](_themes/low-carb/burgerbul2.gif) | 1/2 c cottage cheese |
![](_themes/low-carb/burgerbul2.gif) | 10-12 stuffed olives, sliced |
![](_themes/low-carb/burgerbul2.gif) | 1 stalk celery, finely chopped |
![](_themes/low-carb/burgerbul2.gif) | 2T Pace chunky picante sauce |
![](_themes/low-carb/burgerbul2.gif) | 1/2 c mayo (enough to moisten) |
![](_themes/low-carb/burgerbul2.gif) | salt and pepper as needed |
![](_themes/low-carb/burgerbul2.gif) | chopped pecans (not more than 12 per serving) |
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![](_themes/low-carb/burgerbul2.gif) | 1 large eggplant |
![](_themes/low-carb/burgerbul2.gif) | black pepper to taste |
![](_themes/low-carb/burgerbul2.gif) | 1 cup shredded parmesan cheese |
![](_themes/low-carb/burgerbul2.gif) | 1/2 pound shredded mozzarella cheese |
![](_themes/low-carb/burgerbul2.gif) | 1 1/2 cups of no-sugar-added marinara sauce |
*Peel the eggplant and slice it into quarter inch rounds. Spread half
of these over the bottom of a large, greased casserole dish. Sprinkle the
eggplant with the pepper, half of the parmesan, and 1/3 of the mozzarella.
Spoon half of the marinara sauce over this. Repeat the procedure for the
next layer.
Cover the dish and bake at 375 degrees for forty minutes or until
eggplant is tender. Remove the cover, sprinkle the remaining mozzarella
and return the dish to the oven until the cheese is melted. Serves 6
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Recipe By: Brenda Laughlin
Serving Size: 6 Preparation Time: 0:15
Categories: Main Dishes
![](_themes/low-carb/burgerbul2.gif) | 2 medium eggplants -- peeled and sliced |
![](_themes/low-carb/burgerbul2.gif) | 2/3 cup Parmesan cheese |
![](_themes/low-carb/burgerbul2.gif) | 1/2 pound provolone cheese |
![](_themes/low-carb/burgerbul2.gif) | 3 cups marinara sauce -- use SB compatible |
preheat oven to 350 degrees
Peel eggplant and slice into 1/2" slices.
Butter a large baking dish and layer with eggplant slices. Sprinkle
with salt and pepper to taste.
Spread the marinara sauce evenly over eggplant. Layer with parmesan
cheese, then with provolone cheese.
Cover dish with foil and bake 40 minutes or until eggplant is tender.
Uncover and bake an additional 10 minutes.
Per serving: 284 Calories (kcal); 16g Total Fat; (48% calories from
fat); 17g Protein; 21g Carbohydrate; 33mg Cholesterol;
1016mg Sodium
Food Exchanges: 1/2 Grain (Starch); 1 1/2 Lean Meat; 2 Vegetable; 0
Fruit; 2 Fat; 0 Other Carbohydrates
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![](_themes/low-carb/burgerbul2.gif) | 2 1/4 cups brown rice |
![](_themes/low-carb/burgerbul2.gif) | 1/4 cup olive oil |
![](_themes/low-carb/burgerbul2.gif) | 1 1/2 cups onion -- chopped |
![](_themes/low-carb/burgerbul2.gif) | 1 large jalapeno pepper -- seeded and minced |
![](_themes/low-carb/burgerbul2.gif) | 3/4 cup celery -- chopped |
![](_themes/low-carb/burgerbul2.gif) | 1 tablespoon fresh herbs or t tsp mixed dried herbs |
![](_themes/low-carb/burgerbul2.gif) | (Italian season) -- chopped |
![](_themes/low-carb/burgerbul2.gif) | 3 cloves garlic -- minced |
![](_themes/low-carb/burgerbul2.gif) | 6 cups tomato -- peeled and chopped |
![](_themes/low-carb/burgerbul2.gif) | 2 1/2 pounds shrimp -- peeled |
![](_themes/low-carb/burgerbul2.gif) | fresh lemon juice optional |
![](_themes/low-carb/burgerbul2.gif) | salt and pepper |
Cook the rice as directed on the package. While the rice is cooking,
warm the oil in a large sauté pan over medium-high heat and add the
onion, peppers, celery, herbs, and garlic. Cook until the vegetables are
soft, stirring occasionally, about 10 minutes. Add the tomatoes and cook
until most of the juice has cooked out and the flavors are well mingled,
about 10 minutes more. Adjust the seasoning with salt and pepper.
Just before serving, add the shrimp and stir them well into the sauce.
Cook until they are just cooked, no more than 5 minutes (depending on
their size). Taste again for seasoning, sprinkling with a little lemon
juice if desired. Serve immediately over the hot rice.
Per serving: 596 Calories (kcal); 15g Total Fat; (22% calories from
fat); 46g Protein; 69g Carbohydrate; 288mg Cholesterol; 314mg Sodium
Food Exchanges: 3 1/2 Grain (Starch); 5 1/2 Lean Meat; 2 1/2 Vegetable;
0 Fruit; 2 Fat; 0 Other Carbohydrates
NOTES : SB Recipe
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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Recipe By: Dana in New Orleans
![](_themes/low-carb/burgerbul2.gif) | 1-1/2 pounds ground beef |
![](_themes/low-carb/burgerbul2.gif) | 1/2 cup finely chopped onion ( I used a whole onion) |
![](_themes/low-carb/burgerbul2.gif) | 2 eggs |
![](_themes/low-carb/burgerbul2.gif) | 1 pkg. (10 oz) frozen chopped spinach, thawed and squeezed dry ( I sautéed
mine a bit to soften and season it) |
![](_themes/low-carb/burgerbul2.gif) | 4oz can mushroom stems and pieces ( I added some fresh sautéed
mushrooms also) |
![](_themes/low-carb/burgerbul2.gif) | 4 oz crumbled feta or shredded Monterey Jack cheese (I used almost
the double this amount of cheese-Monterey jack) |
![](_themes/low-carb/burgerbul2.gif) | 1/4 cup Parmesan cheese |
![](_themes/low-carb/burgerbul2.gif) | 1-1/2 tsp garlic powder ( I added some fresh minced garlic also) |
![](_themes/low-carb/burgerbul2.gif) | Salt and pepper to taste |
![](_themes/low-carb/burgerbul2.gif) | 1 to 2 tbsp butter or margarine, softened. |
In a skillet over medium heat cook beef and onion until meat is no
longer pink; drain. In a bowl, beat eggs. Add spinach and mushrooms; mix
well. Stir in cheeses, garlic powder, salt /pepper and beef mixture; mix
well. Drizzle with butter. Bake uncovered at 375 for 25-30 minutes.
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From: Lisa Antonecchia
I eat this on a regular basis and absolutely adore it and wanted to share it
with everyone....it is even better the next day or even
cold!!!!
![](_themes/low-carb/burgerbul2.gif) | 1 - 1 1/4 lbs lean ground turkey |
![](_themes/low-carb/burgerbul2.gif) | 1 large onion chopped |
![](_themes/low-carb/burgerbul2.gif) | 3 cloves fresh garlic chopped |
![](_themes/low-carb/burgerbul2.gif) | 1 lg eggplant diced (with skin) |
![](_themes/low-carb/burgerbul2.gif) | 1 green bell pepper diced |
![](_themes/low-carb/burgerbul2.gif) | 1 red bell pepper diced |
![](_themes/low-carb/burgerbul2.gif) | 1 slice of Ekekiel 4.9 sgww bread crumbled (I usually chop the
bread) |
![](_themes/low-carb/burgerbul2.gif) | 1 tsp. basil |
![](_themes/low-carb/burgerbul2.gif) | 1 24 oz can can crushed tomatoes |
![](_themes/low-carb/burgerbul2.gif) | 1/2 cup parmesan cheese |
Spray a large and deep frying pan with Pam and add ground turkey, onion
& garlic. Sauté until turkey is cooked and onions are clear. Add
eggplant, green and red peppers, bread crumbs, crushed tomatoes and basil.
Mix well and bring to a boil. Transfer to a large casserole dish sprayed
with Pam and bake at 350 for 45 mins. After 45 mins, sprinkle parmesan
cheese on top and bake another 15 mins until cheese is melted. Let cool at
least 15 mins before slicing.....Make 8 servings
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(for approx. 1.5 lbs. ground beef)
![](_themes/low-carb/burgerbul2.gif) | 1-1/2 lbs. ground sirloin |
![](_themes/low-carb/burgerbul2.gif) | 1 small onion, chopped fine |
![](_themes/low-carb/burgerbul2.gif) | 2 Tbsp minced garlic |
![](_themes/low-carb/burgerbul2.gif) | 1/3 cup tomato paste |
![](_themes/low-carb/burgerbul2.gif) | 1 to 1-1/2 tsp ground paprika |
![](_themes/low-carb/burgerbul2.gif) | 1-1/2 to 2 tsp chili powder |
![](_themes/low-carb/burgerbul2.gif) | Dash of thyme leaves |
![](_themes/low-carb/burgerbul2.gif) | Dash of rosemary leaves, crushed |
![](_themes/low-carb/burgerbul2.gif) | Dash of ground bay leaves |
![](_themes/low-carb/burgerbul2.gif) | Dash of ground sage |
![](_themes/low-carb/burgerbul2.gif) | Dash of oregano leaves, crushed |
![](_themes/low-carb/burgerbul2.gif) | crystalline fructose to taste, if desired (or other approved
sweetener) |
![](_themes/low-carb/burgerbul2.gif) | salt and ground cayenne pepper to taste |
![](_themes/low-carb/burgerbul2.gif) | 5-6 drops Zatarrain's concentrated liquid crab boil (optional) |
Brown ground sirloin in skillet, add onions and garlic. Sauté for 5
minutes. Add tomato paste and mix thoroughly. Add water sparingly if it
begins to stick to skillet. Add remaining ingredients and simmer for 25
minutes.
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Makes 4 servings
![](_themes/low-carb/burgerbul2.gif) | 12 oz. cooked shelled and deveined small shrimp |
![](_themes/low-carb/burgerbul2.gif) | 1 cup chopped scallions (green onions) |
![](_themes/low-carb/burgerbul2.gif) | 2 Tbs. olive oil |
![](_themes/low-carb/burgerbul2.gif) | 2 or 3 small garlic cloved, minced |
![](_themes/low-carb/burgerbul2.gif) | 1- 1/3 cup chicken stock, or more as needed |
![](_themes/low-carb/burgerbul2.gif) | 1 -1/2 tsp. hot sauce |
![](_themes/low-carb/burgerbul2.gif) | 4 ounces uncooked brown rice |
![](_themes/low-carb/burgerbul2.gif) | 2 med. tomatoes, seeded and cut into thin strips |
![](_themes/low-carb/burgerbul2.gif) | 1 cup diced green bell peppers |
![](_themes/low-carb/burgerbul2.gif) | 1-1/2 tsp. salt |
![](_themes/low-carb/burgerbul2.gif) | dash pepper, or to taste |
![](_themes/low-carb/burgerbul2.gif) | garnish |
Italian flat-leaf parsley sprigs and thin lime slices
In large glass bowl, combine shrimp, scallions, oil and garlic and toss
to coat thoroughly. Cover with plastic wrap and REFRIGERATE OVERNIGHT.
In 1-qt. Saucepan combine broth, hot sauce and bring to a boil., stir
in rice. Cook rice, adding more chicken stock or water as necessary. Let
rice cool slightly. Add tomatoes, bell peppers, salt if desired, and
pepper, toss to combine. Add rice mixture to shrimp mixture, toss to
combine. Cover with plastic wrap and REFRIGERATE UNTIL CHILLED, at least 1
hour. Serve garnished with parsley sprigs and lime slices.
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![](_themes/low-carb/burgerbul2.gif) | 1/2 cup vinegar |
![](_themes/low-carb/burgerbul2.gif) | 1/2 cup soy sauce |
![](_themes/low-carb/burgerbul2.gif) | 1 clove garlic, minced fine |
![](_themes/low-carb/burgerbul2.gif) | Dash of freshly ground black pepper |
![](_themes/low-carb/burgerbul2.gif) | 1 (2-3 pound) frying chicken, cut into serving pieces and skin
removed |
Put vinegar, soy sauce, garlic, and pepper in a deep skillet. Add
chicken; let marinate together at least 30 minutes. Heat to boil. Cover
skillet; lower heat. Simmer about 40 minutes. Liquid will be absorbed into
chicken. Serve hot or cold.
NOTES: The chicken cooks up very tender and will fall right off the
bone. This is a favorite because the cold chicken is great on a summer
salad or in a sandwich.
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Recipe By :JoAnna Lund
![](_themes/low-carb/burgerbul2.gif) | 1 1/2 cups evaporated skim milk |
![](_themes/low-carb/burgerbul2.gif) | 3 tablespoons flour (stone ground whole wheat pastry |
![](_themes/low-carb/burgerbul2.gif) | flour - my subst.) |
![](_themes/low-carb/burgerbul2.gif) | 1/2 teaspoon garlic -- dried minced |
![](_themes/low-carb/burgerbul2.gif) | 1 teaspoon Italian seasoning |
![](_themes/low-carb/burgerbul2.gif) | 1/4 teaspoon black pepper |
![](_themes/low-carb/burgerbul2.gif) | 1 1/4 cups noodles (whole wheat -- my substitution) --uncooked
measurement, cook, rinse & drain |
![](_themes/low-carb/burgerbul2.gif) | 6 ounces ham, extra lean -- finely diced |
![](_themes/low-carb/burgerbul2.gif) | 2 cups asparagus -- fresh or frozen, cooked & drained |
![](_themes/low-carb/burgerbul2.gif) | 3 ounces mozzarella cheese, reduced-fat -- shredded |
Preheat oven to 350 deg. F. Spray an 8- by 8-inch baking dish with
butter-flavored cooking spray. In a covered jar, combine evaporated skim
milk and flour. shake well to blend. Pour mixture into a medium saucepan
sprayed with butter-flavored cooking spray.
Add garlic, Italian seasoning, and black pepper. Mix well to combine.
Cook over medium heat until mixture thickens, stirring often. Layer half
of noodles into prepared baking dish. Spoon half of white sauce over
noodles. Sprinkle half of ham and asparagus over sauce. Top with half of
mozzarella cheese. Repeat layers.
Bake for 30 minutes. Place baking dish on a wire rack and let set for 5
minutes.
Divide into 4 servings.
Review: I love this. The sauce is out of this world!
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Recipe By :JoAnna Lund
![](_themes/low-carb/burgerbul2.gif) | 16 ounces ground 90% lean turkey or beef |
![](_themes/low-carb/burgerbul2.gif) | 10 ounces spinach, frozen -- chopped, thawed, drained |
![](_themes/low-carb/burgerbul2.gif) | 6 tablespoons bread crumbs (stone ground whole wheat -my subst.) --
fine, dried |
![](_themes/low-carb/burgerbul2.gif) | 2 teaspoons Italian seasoning |
![](_themes/low-carb/burgerbul2.gif) | 1 3/4 cups tomato sauce -- sugar-free |
![](_themes/low-carb/burgerbul2.gif) | sugar substitute -- to = 2 tsp. sugar |
![](_themes/low-carb/burgerbul2.gif) | 3/4 cup mozzarella cheese (3 oz.), reduced-fat --shredded |
Preheat oven to 350 deg. F.
In a large bowl, combine meat, thoroughly drained spinach, bread
crumbs,1tsp. Italian seasoning and 1/4 cup tomato sauce. Mix well with
hands to combine. Pat mixture into an 8 x 8 - inch baking dish sprayed
with
butter-flavored cooking spray. Bake 30 to 35 minutes.
In a medium bowl, combine remaining tomato sauce, remaining 1 tsp.
Italian seasoning, sugar substitute (suitable for cooking), and mozzarella
cheese.
Spoon sauce mixture evenly over meatloaf. Continue baking 15 to 30
minutes. Place baking dish on a wire rack and let set 5 minutes.
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![](_themes/low-carb/burgerbul2.gif) | 2 cloves garlic, minced |
![](_themes/low-carb/burgerbul2.gif) | 2 tablespoons chopped walnuts (optional) |
![](_themes/low-carb/burgerbul2.gif) | 1/2 teaspoon dried sage |
![](_themes/low-carb/burgerbul2.gif) | 1/4 teaspoon black pepper |
![](_themes/low-carb/burgerbul2.gif) | 2 cups cooked brown rice |
![](_themes/low-carb/burgerbul2.gif) | 4 skinless, boneless chicken breast halves (4 oz. each), pounded |
![](_themes/low-carb/burgerbul2.gif) | 1/4-inch thick |
![](_themes/low-carb/burgerbul2.gif) | For the gravy: |
![](_themes/low-carb/burgerbul2.gif) | 2 tablespoons minced yellow onion |
![](_themes/low-carb/burgerbul2.gif) | 2 tablespoons Stone Ground Whole Wheat flour |
![](_themes/low-carb/burgerbul2.gif) | 1/2 cup reduced-sodium chicken broth |
Preheat oven to 375 °F. Spray a medium baking dish with vegetable
cooking spray. To prepare gravy, spray a medium nonstick skillet with
vegetable cooking spray. Heat skillet over medium heat. Add onion. Cook,
stirring, until tender, about 5 minutes. Add flour. Cook, stirring, for 2
minutes. Add broth. Cook, stirring, until thickened, about 2 minutes. Set
aside.
Spray another medium nonstick skillet with cooking spray. Heat skillet
over medium heat. Add garlic, walnuts, sage, and pepper. Cook, stirring,
for 2 minutes. Stir in rice. Spoon rice mixture evenly over each breast
half. Roll up tightly. Place rolls, seam-sides down, in prepared dish.
Pour gravy evenly over top. Bake until cooked through, about 30
minutes. Serve immediately.
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Recipe By: Judy Mento
![](_themes/low-carb/burgerbul2.gif) | 1 chicken, cut into pieces (or 6 large pieces) |
![](_themes/low-carb/burgerbul2.gif) | recipe substitution for 1 can condensed cream of mushroom soup |
![](_themes/low-carb/burgerbul2.gif) | 1 cup cream |
![](_themes/low-carb/burgerbul2.gif) | salt |
![](_themes/low-carb/burgerbul2.gif) | garlic salt |
![](_themes/low-carb/burgerbul2.gif) | paprika |
![](_themes/low-carb/burgerbul2.gif) | chopped parsley |
![](_themes/low-carb/burgerbul2.gif) | parsley sprigs |
- Sprinkle chicken with salt, garlic salt, and paprika.
- Put in shallow baking pan (in one layer).
- Mix the soup and the cream. Pour it on the chicken.
- Sprinkle the top with chopped parsley.
- Bake it uncovered at 350 deg. F. for 1 1/2 hours.
- Garnish with parsley sprigs.
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![](_themes/low-carb/burgerbul2.gif) | 5 - 8 oz cans of tomato sauce |
![](_themes/low-carb/burgerbul2.gif) | 1 - can tomato paste |
![](_themes/low-carb/burgerbul2.gif) | 4 - cloves garlic - chopped |
![](_themes/low-carb/burgerbul2.gif) | 1/2 - chopped onion |
![](_themes/low-carb/burgerbul2.gif) | 2 - tbsp Italian seasonings |
![](_themes/low-carb/burgerbul2.gif) | 1 - tbsp whole basil |
![](_themes/low-carb/burgerbul2.gif) | 1/4 - cup of Holland Red Cooking Wine |
![](_themes/low-carb/burgerbul2.gif) | 1/2 - cup extra virgin olive oil |
![](_themes/low-carb/burgerbul2.gif) | 1 - cup of water |
![](_themes/low-carb/burgerbul2.gif) | 1 - 1.5 lbs lean ground beef or Italian sausage (optional) |
![](_themes/low-carb/burgerbul2.gif) | whole wheat spaghetti noodles for about 5 servings |
Brown ground beef or Italian sausage, add olive oil, wait until it gets
hot before throwing in the onions and garlic. Stir until onions are
cooked, add water, tomato paste and tomato sauce. Add wine and spices. You
can even add some fresh sliced mushrooms. Simmer for half an hour or even
up to 3 hours on low heat (the longer, the better). Stir occasionally.
This makes about 5 servings.
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A delicious, low GI recipe from Deanie Comeaux Bahan’s cookbook,
Sugarfree New Orleans: A cookbook based on the Glycemic
Index.
![](_themes/low-carb/burgerbul2.gif) | 1/2 lb. fresh mushrooms |
![](_themes/low-carb/burgerbul2.gif) | 8 whole chicken breasts without bones |
![](_themes/low-carb/burgerbul2.gif) | 8 thin slices lean ham |
![](_themes/low-carb/burgerbul2.gif) | 8 slices mozzarella cheese |
![](_themes/low-carb/burgerbul2.gif) | Salt and cayenne to taste |
![](_themes/low-carb/burgerbul2.gif) | Paprika |
![](_themes/low-carb/burgerbul2.gif) | 1/3 cup olive oil |
![](_themes/low-carb/burgerbul2.gif) | 3 tbls. chopped green onions |
![](_themes/low-carb/burgerbul2.gif) | 2 cups light sour cream |
- Clean mushrooms and slice into thick slices. Set aside.
- Clean chicken, removing skin and all fat. Pat dry. Slit breasts
lengthwise, but not all the way through, to form a
pocket. Put the ham and the cheese inside the
pocket. Season with salt and pepper. Roll the
chicken up with the opening to the inside. Secure with a toothpick.
Sprinkle each roll generously with paprika. Heat the olive oil
in a heavy frying pan and brown the chicken rolls. Remove the chicken
with a slotted spoon to a casserole dish.
- In the remaining olive oil, sauté the mushrooms and green onions
for about 5 minutes on medium heat. Add sour cream and
blend well. Pour the sour cream and mushroom
mixture over the chicken.
Cover tightly with foil and bake at 350 degrees for 55 minutes or
until done.
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This very popular recipe is all over the Internet with good reason. It
is simple (three ingredients), easy (5 minutes of
your time), delicious and versatile. Use this
flavorful meat in soft tacos, hard tacos, nachos, burritos, salads,
or almost anywhere.
![](_themes/low-carb/burgerbul2.gif) | 1 packet taco seasoning (or 4 Tablespoons bulk taco seasoning) |
![](_themes/low-carb/burgerbul2.gif) | 1 cup chicken broth |
![](_themes/low-carb/burgerbul2.gif) | 1 pound boneless skinless chicken breasts
|
Dissolve taco seasoning into chicken broth. Place chicken breasts in
crockpot and pour chicken broth over. Cover and cook on low for 6-8
hours.
With two forks, shred the chicken meat into bite-sized pieces. Use in
soft tacos, hard tacos, burritos, nachos, etc.
To freeze, place shredded meat into freezer bags with the juices. Press
out all the air and seal.
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Slivers of ham tossed with bow-tie pasta and peas in a creamy Alfredo
sauce makes this one-dish meal.
![](_themes/low-carb/burgerbul2.gif) | 1 lb Whole Wheat Pasta -- cooked |
![](_themes/low-carb/burgerbul2.gif) | 10 oz package frozen peas (or broccoli) |
![](_themes/low-carb/burgerbul2.gif) | 4 tablespoons Whole Wheat Flour |
![](_themes/low-carb/burgerbul2.gif) | 2 cups milk |
![](_themes/low-carb/burgerbul2.gif) | 2 tablespoons butter |
![](_themes/low-carb/burgerbul2.gif) | 3 garlic cloves -- minced |
![](_themes/low-carb/burgerbul2.gif) | 8 ounces cream cheese -- softened |
![](_themes/low-carb/burgerbul2.gif) | 1/2 cup parmesan cheese |
![](_themes/low-carb/burgerbul2.gif) | 3 cups cooked ham -- in julienne strips (1 inch long) |
Blend together flour and milk in jar with a tight-fitting lid by
shaking until blended. Heat butter in saucepan over
medium heat. Add garlic and cook for one minute.
Whisk in milk mixture. Simmer for three minutes.
Whisk in cream cheese and 1/4 cup Parmesan. Simmer, whisking
constantly for 3 -5 minutes, until smooth and thickened.
Remove from heat.
Toss together hot pasta, sauce, peas and ham in large bowl.
Sprinkle with remaining Parmesan and toss again.
To freeze, place in plastic freezer bags and seal.
To serve, defrost and reheat in the microwave or
oven.
Yield: 12 servings.
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