br>Bake as normal.
For dinner rolls.
Mix in bread
our using)in a 12\" non-stick frying pan that is
radually add remaining flour (enough for a stiff, kneadable dough) and
Cook beef and taco seasoning in skillet until browned. Pour off fat.
Add soup, water and rice. Heat to a boil. Cover and cook over low heat 5 minute or until done.
Top with salsa, cheese and lettuce. Serve with tortilla chips for dipping.
Note: I have also used this for a tortilla filling, but then you can't say you had nachos for dinner.
Spray 9 x 13-inch pan with Pam.
Put in chicken, cover with cheese.
Mix wine and soup and pour over.
Mix stuffing with melted margarine and place on top.
Bake at 350\u00b0 for 60 minutes.
Serves 10 for lunch and 8 for dinner.
ntil well blended.
Mix for 5 minutes in a machine
ater in microwave container. Microwave for 40 seconds on high. Or
an or wok. Add onion for 1 minute then add chicken
Combine all ingredients in a non-reactive pot, bring mixture to
heet- it must be non-stick for this to work.
Place
Cocoa powder mixed with Splenda (for coating).
Chocolate Peanut Butter
sing 2 cups of potato for this recipe, you can season
In a non-stick fry pan melt butter.
Add frozen veggies and mushrooms.
Cook about 5 minutes over Med-High heat.
Slice chicken into thin slices and add to veggies mix.
Salt, garlic and Creole seasoning to taste.
Cook about 5 additional minutes. Now add the Alfredo, stir and cook till sauce is thick.
Place in warm sandwich wrap.
Can be served with a small side dish of grapes or melon slices or a small spinach or any low carb salad.
In a bowl, mix together the tomato sauce, water, vinegar, soy sauce, and Splenda.
Put the ribs in the slow cooker. (It's okay if they're frozen, you don't have to bother thawing them). Slice the onion and place it on top of the ribs. Pour the sauce over the onion and ribs.
Set the slow cooker on Low and cook for 8-9 hours. (If you put the ribs in thawed, cut about 1 hour off the cooking time).
This recipe came from the book \"500 Low-carb Recipes\" by Dana Carpender.
Pick over the crab meat for pieces of shell, etc.
Mix all ingredients together in a medium bowl.
(Except for Ketchup and mayonnaise for sauce.) Form into 4 patties.
Pan fry in oil over medium to medium-high heat in large non-stick skillet, Cook approximately 3 minutes on the first side before flipping for the first time.
Cook 3 minutes more on other side.
Continue cooking until both sides are golden brown.
Serve with lowcarb ketchup and mayonnaise that has some old bay seasoning mixed into it.
Preparation for Alfredo Sauce:
Combine ingredients
little - 1 teaspoon, just for a little flavor. Then I
PREHEAT oven to 450\u00b0F OR grill to medium-high.
CENTER onion slices on sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food.
Combine potatoes, taco seasoning and olive oil; arrange potatoes in an even layer on top of onion.
BRING up foil sides. Double fold top and ends to form one large foil packet, leaving room for heat circulation inside.
BAKE 35 to 40 minutes on cookie sheet in oven OR GRILL 25 to 30 minutes in covered grill.
Sprinkle with cheese before serving.
NOTE: You may substitute 1/2 cup cream and 2 tbs mayo for the 1/2-3/4 cups mayo.
Thinly slice cabbage with knife.
Cut shreds into 1-inch pieces.
Put in bowl.
Add all other ingredients and stir to mix well.
Chill; stir before serving.
For the Ground Beef in Adobo