Recipes








Tabouli
1 ½ cups coarse bulgar wheat
1 medium cucumber, peeled, seeded and finely chopped
4 medium tomatoes, finely chopped
1 bunch spring onions, finely chopped
2 bunches Italian parsley, minced (by hand or in food processor)
1 cup fresh lemon juice
½ cup extra virgin olive oil
2 tablespoons dried mint (or fresh)
1 tablespoon dried dill (or fresh)
2 teaspoons salt

Put bulgar in mixing bowl and cover with boiling water. Let sit for half an hour, or until just moistened. Squeeze out excess water and put in very large salad bowl and add olive oil, lemon juice, and the seasonings. Add chopped vegetables. Can be stored, covered, for two or three days.

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Salad Dressing: Lemon Tamari
1 cup lemon juice
1 cup sesame tahini
1/2 cup tamari
1/2 cup honey

Place all ingredients in a medium bowl and whisk until smooth. Refrigerate before serving. Refrigerated dressing will keep for up to 10 days.

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Salad Dressing: Roquefort
1/2 pound good Roquefort cheese (Whole Foods)
1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon hot sauce (Texas Pete)
Juice of 1/2 lemon
2 tablespoons whipping cream

Stir ingredients together and refrigerate before using. Amounts approximate. I used slightly less than half a pound of cheese (.43 to be exact).

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Balsamic-Glazed Salmon Filets
2 6-ounce salmon filets
2 cloves garlic, minced
2 tablespoons white wine
1 tablespoon honey
1/3 cup balsamic vinegar
2 teaspoons dijon mustard
l/4 teaspoon Italian seasoning
1 tablespoon oregano
4 basil leaves, cut into julienne strips

Saute garlic in a little olive oil over medium heat until soft, about 3 minutes. Do not brown. Add wine, honey, vinegar, mustard, Italian seasoning and pepper. Stir well and simmer uncovered for 3 more minutes, or until slightly thickened.

Arrange fillets on baking pan lined with foil, brush with half the glaze, and sprinkle with oregano. Bake at 475 degrees on upper rack until sizzling, about l5-25 minutes, until fish flaked easily in the center of the thickest part. Brush with remaining glaze and sprinkle lightly with additional Italian seasoning. Use spatula to transfer to serving platter, removing skin. Garnish with basil. Can be cooked on grill.

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Broiled Dijon and Lemon Chicken Breasts
Combine:
Grated rind and juice of 2 lemons
1 heaping tbsp. Dijon mustard
1 tbsp. olive oil
1 tbsp. cream
3/4 tsp. salt
1/2 tsp. each parsley, oregano, and basil

Pour over:
4 boneless skinless chicken breasts, l/2 pound each

Regrigerate in plastic Ziplock bag overnight. When ready to cook, preheat oven to broil. Line a large shallow pan with aluminum foin and place a metal rack on top. Arrange chicken pieces on rack and put on next to bottom shelf of oven. Broil for 16-18 minutes, turning midway through the cooking time. Serve with Pico de Gallo (from Rubbed Salmon Recipe) or sour cream.

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Christmas Mulled Cider
1/2 gallon apple cider
1 cinnamon stick
1 orange cut into 1/2 inch slices
8 cloves

Press cloves into orange slices. Combine ingredients in a large pot and simmer for 20 minutes.

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Christmas Wassail
1 gallon apple cider
25-30 whole cloves
6-10 cinnamon sticks
1 quart pineapple juice
1 6 ounce can frozen orange Juice concentrate

Mix all intredients in a large pot and simmer. Serve hot. Add rum, if desired.

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Rubbed Salmon with Pico de Gallo
2 salmon filets, skinned
1 T paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. cumin
1/2 tsp. coriander
1/2 tsp. salt
1/4 tsp. thyme
1/4 tsp. cayenne pepper
1/4 tsp. crushed red pepper
1/4 tsp. oregano

Pico de Gallo
1 medium avocado, chopped
1 medium tomato, chopped
3 green onions, chopped
1 jalepeno pepper, finely chopped
2 T fresh cilantro, chopped
1 T fresh lemon juice
1 T canola oil or other vegetable oil
Salt and pepper

Combine all ingredients and refrigerate for 1 hour for flavors to blend.
(Note: Pico de Gallo has 10 grams of carbohydrate, 5 net grams. May omit either the tomato or the avocado to reduce even further.)


Preheat large cast-iron skillet in 450 degree oven for 15-20 minutes. Meanwhile, combine dry rub ingredients. Coat salmon filets with olive oil and dust rub on all sides. Remove hot skillet from oven and drizzle oil on it, put salmon in and return to oven for 8 minutes. Flip salmon over and put back in oven for another 5-8 minutes. Serve with Pico de Gallo.

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Katherine's Marinade for Steak
2 T Worcestershire Sauce
1 T Teriyaki Sauce
Juice of 1 lemon
1 tsp. minced garlic
1 tsp. dried parsley
1/2 tsp. each salt and pepper

Makes enough for 4 filets. Marinate in Ziplock bag for 2 to 3 hours before grilling.

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Katherine's 2nd Marinade for Steak
1/3 cup Worcestershire Sauce
1/8 cup Soy Sauce
1/8 cup Teriaki Sauce
3 T lemon juice
1 1/2 T bottled minced garlic
1/4 cup white wine
1/4 tsp black pepper
2 pinches dried thyme

Makes enough for 4-6 filets. Marinate in Ziplock bag for 2-3 hours before grilling.

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Julia's Chicken Breasts with Wine and Cream Sauce
4 chicken breasts
1/4 cup fresh lemon juice, divided
1/4 tsp salt
Pinch white pepper
4 T butter
Heavy flameproof casserole with lid @ 10 inches in diameter
Wax paper cut to fit casserole

Preheat oven to 400 degrees. Rub breasts with 1/2 tsp lemon juice and sprinkle with salt and pepper. Heat butter in casserole until foaming. Quickly roll breasts in the butter, lay the paper over them, cover casserole, and place in hot oven. Test after 7-8 minutes. If still soft and squishy when pressed with finger, return to oven for another minute or two. They are done when they feel lightly springy and resilient. Remove to hot dish, turn off oven and put dish inside with the door cracked open to prevent overcooking while you make the sauce, which will take 3-4 minutes.

Wine and Cream Sauce:
1/4 cup canned beef stock
1/4 cup white wine
1 cup heavy cream
Remaining lemon juice
Salt to taste
2 T minced parsley

Add wine and beef stock to butter remaining in casserole dish and reduce over high heat until syrupy. Add cream and continue boiling until sauce is lightly thickened. Season carefully with salt and remaining lemon juice. Pour sauce over breasts and sprinkle with parsley. {NOTE: Total number of carbohydrate grams for entire recipe is 25}

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Crab Salad
1 pound backfin crab meat
1/2 cup Hellman's mayonnaise
Juice of 1 and 1/2 lemons
1/4 cup diced green or red pepper
1/4 cup diced cucumber
2 large green onions, diced
1/2 teaspoon fresh dill, or dried
1/4 teaspoon salt
3-4 tablespoons capers

Combine ingredients except crab and capers. Stir in crab. Serve on lettuce, with capers sprinkled on top.

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Lentils and Rice
1 tablespoon olive oil
1/2 cup chopped onion
1 tablespoon minced garlic
1/2 cup lentils
1 bottle dark beer
3 teaspoons Worchestershire Sauce
1 1/2 teaspoons cumin
1 teaspoon curry powder
1 teaspoon dried oregano
small bay leaf
1/2 teaspoon salt
2 cups water
1/2 cup long grain rice

Saute onion and garlic in olive oil over medium heat until onion is translucent. Add lentils and continue cooking 1-2 more minutes more. Add beer and seasonings, bring back to boil and then reduce heat to medium low and simmer for 20 minutes. Add 2 cups of water and return to boil. Add rice. Reduce heat to medium low and continue cooking until liquid is absorbed, about 20-25 minutes. Serve with juice of half a lemon over each bowlful. Makes 4 cups, 200 calories each.

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Cracklin’ Mackerel
4 6-ounce mackerel steaks, skinned and boned, or spanish mackerel, skinned
l garlic clove, cut in half
3 tablespoons balsamic vinegar
1 tablespoon dijon mustard
1 cup olive oil
Salt and pepper to taste
1 cup cracker meal
1/3 cup freshly grated parmesan
1 teaspoon each of dried parsley, oregano, and basil

Rub cut garlic halves over inside of small bowl and set aside. In same bowl, whisk mustard, vinegar, and salt and pepper together. Slowly drizzle olive oil into mixture, whisking constantly until slightly thickened. Add reserved garlic and salt and pepper. Marinate fish in mixture for 1/2 hour or more, and dip in cracker crumbs seasoned with parmesan cheese, parsley, oregano, and basil. Fry in olive oil/butter mixture over medium to medium low heat until richly browned, about l0 minutes per inch of fish.

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Chicken Kiev
8 boneless skinless chicken breasts
6 oz. butter, softened
2 tsp. lemon juice
2 tbsp. fresh minced parsley
1 tbsp. chopped green onion
1/2 tsp. dried tarragon
1 tsp. salt
Dash pepper

Dredge:
Flour
1 egg, beaten and mixed with a little water
Fresh bread crumbs (trim edges of loaf bread and put in blender)

Form all first set of ingredients (except chicken) into 4 x 6 inch cake. Wrap in wax paper and chill thoroughly. Cut in 8 pieces. Keep cold while working.

Flatten chicken between layers of wax paper with rolling pin or wine bottle to 1/4 inch thickness. Sprinkle with salt and pepper, put butter piece on the lower third, and roll up, first bottom, then sides, then top, being careful to completely seal in the butter. Salt and pepper again. Roll in flour, then egg mixture, and then in bread crumbs. Refrigerate for 2 hours or until the butter is firm.

Pre-heat oven to 200 degrees. Fry breasts in enough peanut oil to half cover at 375 degrees (med. to med. high) for 5 minutes, turning once. Should brown nicely without too much butter leaking out. Put in hot oven for 15-30 minutes to finish cooking. Serve over rice. (I use mixture of long grain and wild rice.)

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Garbanzo, Black Bean, and Corn Salad
1 can black beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
1 can white corn, drained and rinsed
1/3 cup chopped fresh cilantro
1 pint chopped cherry (or grape) tomatoes
Juice of 3 limes
1/3 cup chopped green onion, green part only
1 tsp. cumin
1 package Good Seasons Garlic and Herb Salad Dressing Mix

Combine all ingredients. Chill before serving. Serve on tortilla chips, or as a salad. Makes 6 cups, 220 calories each.

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Corn, Tomato, and Basil Salad
2 tablespoons olive oil
1 tablespoon finely chopped garlic
3 cups fresh or frozen (16-oz bag, thawed) white corn
1/2 cup (packed) thinly sliced fresh basil
5 plum tomatoes, seeded and chopped
3 tablespoons balsamic vinegar
1/2 teaspoon salt
1 teaspoon pepper

Heat one tablespoon of oil in a heavy large skillet over medium-high heat. Add the garlic; saute one minute. Add the corn; saute until barely cooked, about two minutes. Remove from the heat. Add half of the basil. Transfer the corn mixture to a large bowl. Cool slightly, stirring occasionally. Stir in the tomatoes, vinegar, and the remaining oil and basil. Season with salt and pepper. Cover and chill three hours or up to eight hours. Serves 6.

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Gazpacho
1 (46 ounce) can tomato juice
1 red pepper, seeded
1 yellow pepper, seeded
1-3 jalapeno peppers, seeded
1 small onion
1 cucumber, seeded
2 tomatoes, seeded
1 cup cilantro (or parsley)
1/4 cup fresh lime juice
1/4 cup balsamic vinegar
1/4 cup good quality olive oil

Cut and dice a small amount of all vegetables. Reserve enough to make l cup combined. Roughly chop the rest of the vegetables and place in a food processor with cilantro/parsley, lime juice and vinegar, and puree. While food processor is running, slowly add olive oil. Add diced vegetables to puree. Chill and serve. Makes 8 servings, 130 calories each.

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Grandmother Batts’ Fudge
1/2 cup (1 stick) butter
1 cup thin cream (half and half)
1/2 cup Karo syrup (red label)
2 cups white sugar
2 cups light brown sugar
4 ounces unsweetened chocolate
1 tsp. vanilla
1 cup chopped pecans

Put butter in large saucepan over medium high heat and brown slightly. Immediately add cream, syrup, and sugars, stirring to blend. Allow to come to full boil and as soon as bubbles cover the surface, set timer for 2 1/2 minutes. When timer rings, add chocolate, one block at the time, stirring constantly, to prevent from settling to bottom and scorching. As soon as chocolate is completely melted, set timer for 5 more minutes. Cook stirring constantly until timer rings again.

Immediately remove from heat and add vanilla. Beat until ribbon forms when fudge is dropped from spoon back into the pot. Add nuts and pour into buttered pan. Allow to almost completely cool before cutting. Set pieces on wax paper to air dry slightly before putting in tins.

To double the recipe, use 2 sticks of butter, 1 pint half and half, 1 cup Karo syrup, 4 cups white sugar, 1 box light brown sugar, 8 ounce box of unsweetened chocolate, 2 tsp. vanilla, and 2 cups chopped pecans. Use a 6 quart pot for cooking, an oversized spoon for beating, and a lasagna pan for pouring up.

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Hummus
2 cups soft-cooked garbanzo beans (drain well if canned)
1/4 cup roasted garlic (see note)
1/4 cup tahini (sesame paste)
2 tablespoons lemon juice or more, to taste
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 cup chopped fresh parsley
salt and black pepper to taste

Combine all ingredients in a food processor and process on medium high until smooth and creamy in texture, about five minutes or so. Taste and adjust seasoning according to preference.

NOTE: One elephant garlic bulb will yield just the right amount of roasted garlic for this recipe. To roast, trim the top (not root) end of the bulb; do not separate cloves. Drizzle with olive oil and bake at 350 degrees until soft when tested with a wooden pick, about 30 minutes.

Makes about 2 and 1/2 cups. Serve on pita wedges.

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Heartwarming Chili
1 tablespoon olive oil
3 large onions, chopped
3 garlic cloves, minced
2 cans (16 ounces) kidney beans
2 cans (16 ounces) black beans
2 cans (16 ounces) whole tomatoes, chopped
2 cans (8 ounces each) tomato sauce
2 tablespoons oregano
2 teaspoons cumin
2 teaspoons chili powder
Juice of 1/2 lemon
1/8 to 1/4 teaspoon cayenne pepper
1/8 to 1/4 teaspoon freshly ground black pepper
1 teaspoon liquid smoke
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
1 tablespoon sugar
Grated cheddar cheese or sour cream

In large kettle, cook onion and garlic over medium low heat until soft, about 20 minutes. Add all other ingredients except peppers and simmer 30 minutes. Add peppers and simmer 20 minutes more, or until peppers are tender. Top with grated cheddar cheese or sour cream.

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Linguini with White Clam Sauce
3 cups onion, roughly chopped
2 teaspoons minced garlic
1/2 stick butter, divided
Clam liquid
1 cup Liebfraumilch (a German white wine)
1 cup minced parsley
5 tablespoons fresh lemon juice
Salt and pepper to taste
4 6 1/2 oz. cans (Snows) minced clams
1 pound linguini
Freshly grated Parmesan cheese

Drain clams, reserving liquid. Saute onion and garlic in 1/4 stick butter over medium heat until onion is wilted, about l5-20 minutes. Add clam liquid and wine (substitution not recommended) and continue cooking until reduced, about 20-30 minutes. Add parsley and clams and continue cooking for 10 minutes more. Season with lemon juice and salt and pepper to taste. The finished sauce should have just enough liquid to coat the pasta, about one cup or so. Serve over linguini tossed with remaining 1/4 stick butter and sprinkle generously with parmesan.

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Lasagna
1 (8 oz.) package of lasagna noodles
2 and 1/2 can plum tomatoes (or 2 1 lb. cans)
2 (6 oz.) cans tomato paste
2 and 1/2 tsp. oregano
1 tbsp. onion flakes
1/4 cup olive oil
1 cup chopped onion
2-3 garlic cloves, minced
1 lb. ground round
3/4 lb. ricotta cheese or cottage cheese (put in blender)
1/2 lb. mozzarella
3/4 c. grated Parmesan

Brown meat and garlic. If using chuck, drain fat and add a little more olive oil. Add remaining ingredients and simmer for 2 hours. Sauce should be very thick, about like taco meat filling. Assemble in three layers: meat, noodles, ricotta, mozzarella, parmesan. Save a little meat mixture for the top. Bake at 400 degrees for 30 minutes or until heated through (cover with foil after 30 minutes if you need to cook longer, to prevent over-browning).

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Marinated Shrimp
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
Small garlic clove, pressed
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons oregano
2 tablespoons olive oil
1 pound shrimp, shells removed except for tail section

Whisk together all marinade ingredients and set aside. Bring pot of water to boil, and add prepared shrimp. Let shrimp cook until water just barely returns to a boil, and they are firmly curled. Drain immediately and add to marinade while piping hot. Refrigerate for several hours, or overnight.

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Margarita Mix
3 c. sugar
3 c. water
2 c. fresh lemon juice
2 c. fresh lime juice

Combine water and sugar in large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Cool.

Mix syrup, lemon juice and lime juice in pitcher. Chill until cold. Can be made ahead and kept chilled for a week or frozen for up to three months.

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Nell’s Barbecued Chicken
1 large frying chicken (4-5 lbs), cut up
Salt and pepper
1/2 c. cider vinegar
2-3 tbsp. Texas Pete (half a small bottle)
1/3 stick butter (optional)
3 heaping tbsp. paprika

Salt and pepper chicken and place on large, shallow-sided roasting pans, skin side down. Top with bits of butter, if desired. Combine vinegar and Texas Pete (or other bottled hot sauce) and pour over. Cover with foil and put in pre-heated 375 degree oven.

Bake for 30-45 minutes and then remove foil and turn chicken over. Move to center and stir paprika into the juices, mixing well. Spread chicken back out, baste, and continue cooking, basting frequently, until most of liquid evaporates and chicken is richly colored and tender, approximately 30-45 minutes more.

NOTE: For 4-5 lbs. of "Hot Wings", use 1/2 c. cider vinegar, 8 tbsp. Texas Pete and 3 heaping tbsp. paprika.

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Pasta with Puttanesca Sauce
3 tablespoons olive oil
1 large onion, cut in half and slivered
6 cloves of garlic, chopped
2 cans (28 oz. each) Italian plum tomatoes
1 heaping tablespoon tomato paste
1 can (2 oz.) anchovies, drained
3/4 cup pitted and coarsely chopped black olives
4 tablespoons drained capers
1 teaspoon dried oregano
1 teaspoon dried basil
Pinch of red pepper flakes
Coarsely ground black pepper, to taste
1 pound of your favorite pasta
Parmesan cheese, optional

Saute onion and garlic in 2 tablespoons of oil over low heat until wilted, 10-15 minutes. Crush tomatoes slightly (or use pre-crushed tomatoes) and add along with their liquid. Stir in tomato paste, and cook for 5 minutes over medium heat. Coarsely chop the anchovies and add along with olives, capers, basil, oregano, red pepper flakes, and black pepper. Stir gently and simmer over medium heat for 30 minutes, stirring occasionally. Serve over pasta and pass the parmesan!

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Pork Piccata
1 pound pork loin, sliced 1/4” thick
1/2 cup flour
3/4 tsp. salt
1/4 tsp. pepper
1/4 c. olive oil (approximate)
1/4 tsp. minced garlic (don’t overdo it)
1 tbsp. capers, chopped
3 tbsp. minced fresh parsley
2 tbsp. lemon juice
1/2 c. canned chicken broth
1/2 c. white wine

Pound meat slices to 1/8” thickness (I use a wine bottle). Heat 1 tbsp. of oil over medium high heat in non-stick skillet. Dredge the meat lightly in flour seasoned with salt and pepper and add to the pan, 3-4 slices at the time. Brown quickly on each side, adding more oil as needed. Each piece only needs about 1-2 minutes total cooking time.

Remove each piece from pan when it is just tinged with color. When all meat has been browned, add remaining ingredients to pan and bring to boil. Add meat, toss to coat, simmer a minute or two until lightly thickened, and serve immediately.

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Southwest Baked Beans
2 cans (l5 and 1/2 oz.) light-red kidney beans
1 can (l6 oz.) black beans
1 can (19 oz.) white kidney beans
2 cans (l4 and 1/2 oz.) chopped tomatoes, drained
2 large cloves of garlic, chopped
1 cup chopped onion, sauteed in 2 tablespoons olive oil
1/4 cup molasses
1/4 cup balsamic vinegar
2 tablespoons clover honey
2 teaspoons each of dried oregano, mustard and cumin
1 and 1/2 teaspoons ground ginger
1 teaspoon chili powder
Pinch of red pepper flakes
Salt to taste

Rinse and drain beans in a colander and place in oven-proof casserole dish. Add remaining ingredients, folding together gently so that the beans don't break up. Bake, covered, at 350 degrees for 45 minutes. Remove cover; stir and bake, uncovered, for 30 minutes more. Good served over rice.

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Teriaki Tuna
2 tuna steaks, 3/4" thick
1 teaspoon teriaki sauce
1 teaspoon tamari
1 teaspoon olive oil
1/4 teaspoon honey
1/8 teaspoon liquid smoke
1 tablespoon pineapple juice or lemon juice
1/8 teaspoon fresh (or powdered) ginger
1/4 teaspoon sugar
1 small garlic clove, crushed

Marinate tuna in other ingredients for 30 minutes turning frequently. Heat non-stick skillet on medium high heat until water drops sizzle. Brush pan with olive oil and grill steaks for 4 minutes on each side.

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Tomato Sauce for Pasta
2 tablespoons good quality olive oil
1/2 cup finely chopped onion
1 tablespoon finely minced garlic (5 cloves)
2 (1 lb.) cans crushed tomatoes
1 small can tomato paste
1/4 cup finely chopped parsley
1 teaspoon dried basil, crumbled
1/2 teaspoon dried thyme, crumbled
1 large bay leaf
1/4 cup hearty red wine
4-6 ounces canned mushrooms, drained
Salt and pepper to taste

Saute onion over medium heat until wilted, about 10 minutes. Add garlic and cook a few more minutes. Add other ingredients and simmer for one hour. Serve over 1 pound of pasta and top with freshly grated Parmesan.

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Three-Bean Salad with Olives
3 tablespoons olive oil
1/4 cup white wine vinegar (I used raspberry vinegar)
1 tablespoon sugar
1 1/2 teaspoons dried oregano
1 16-ounce can kidney beans, rinsed and drained
1 16-ounce can garbanzo beans, rinsed and drained
1 16-ounce can black-eyed peas, rinsed and drained
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
1/2 cup pimiento-stuffed olives, sliced
1/2 cup red onion, chopped
1/2 teaspoon salt
1 teaspoon pepper

Whisk the first four ingredients in a large bowl to blend. Add all the remaining ingredients and toss to blend. Cover and chill three hours or up to one day. Serves 8.

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Tender Chicken Breasts
Boneless chicken breasts
Lemon juice
Salt to taste
Butter

Pre-heat oven to 250 degrees. Season breasts liberally with lemon juice and add salt to taste. Melt butter in skillet over medium heat and immediately add breasts. Lightly saute for one minute on each side just to firm meat and remove to baking pan. Cover breasts with wax paper, pressing it tightly around the edges of the meat, and place in oven.

Bake until firm when pressed with finger, 20-30 minutes. Can be served immediately with chopped fresh herbs and additional lemon juice, or used in salads or sandwiches.

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Wings Piquant
Marinade (may also be used as a salad dressing):
1/4 c. olive oil
1/4 c. peanut oil
1/4 c. red wine vinegar
1/4 c. white vinegar
1 tsp. sugar (or more) to taste
1 tbsp. dry mustard
1 tsp. ground fennel seeds (use mortar and pestle or coffee bean grinder)
2 tbsp. lemon juice
1/4 c. dried parsley
Salt and pepper to taste

24 chicken wing pieces, center and/or upper portion

1 heaping tbsp. oregano
Additional salt and pepper, if needed

1/2 cup freshly grated Parmesan cheese

Combine marinade ingredients with wire whisk. Marinate chicken wing pieces for anywhere from 1/2 hour to overnight. Cover large baking pan with aluminum foil, spray foil with cooking spray to prevent sticking, and add drained chicken, spacing slightly apart. Sprinkle with oregano and salt and pepper. Bake at 375 degrees, turning once, until lightly browned and crisp, about 45 minutes to 1 hour. Sprinkle with cheese and continue baking until cheese is just melted. {NOTE: 6 grams of carbohydrate for entire recipe.}

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