Shrimp Curry Salad
1/3 head lettuce
4 radishes – chopped
3 green onion – finely chopped (green peppers are also good on this salad)
2 tablespoons butter
½ pound cooked shrimp – small
1 clove garlic pepper
3 tablespoons mayonnaise
1 teaspoon curry powder
Put about 2 Tbl Butter and ½ Lb. Small cooked shrimp in medium glass bowl with lid. Microwave 1 minute till butter is melted and shrimp is medium hot. Stir in 1 clove garlic and a small amount of pepper. In separate small bowl combine 3 large Tbls of Mayonnaise (I used Best Foods) and 1 tsp Curry powder.
Pour juice from shrimp in with mayonnaise and combine. Put shrimp on
salad. Pour dressing on salad.
5 cups cauliflower
2 cups sour cream
1 1/2 cups grated cheddar cheese
6 green onions -- chopped (separate white and green)5 1/2 teaspoons
1/2 teaspoon pepper
6 slices bacon -- cooked crisp and crumbled
Cook cauliflower until tender but firm, chop into pieces about the size of hashbrowns.
Mix in sour cream, 1 cup of the cheddar, white part of the green
onions, salt and pepper. Stir in cauliflower. Place in greased baking dish and sprinkle rest of cheddar on top.
Bake at 350* for 20 minutes or until heated through. crumble bacon on top and sprinkle on the tops of the green onion. Reheats well in the micro, but doesn't freeze well. recipe can be doubled, serves 10.
Cream Cheese Sugar Cookies
1 cup Atkins Bake Mix
4 oz cream cheese
1 cup Splenda
1 tsp sf vanilla
1/4 tsp almond extract
1 cup butter
1 pinch salt
1 large egg (or 2 small)
1 tsp baking soda
Cream butter, cream cheese, eggs, vanilla, Splenda, almond extract, salt, soda. Add Atkins bake mix until it is a consistancy that allows you to roll. Roll into small ball and flatten into cookie and sprinkle with chopped nuts. Bake at 365 (about 8 minutes). These do not brown on top, watch carefully. They are easily crumbled. I also use these crumbled up for cheese cake crust!
Steak with Pate and Cheese
2 x thinly sliced Beefsteak
1-2oz Ardennes or Brussels pateThinly-sliced Cheddar or other mild cheese
Fry the steak until it's cooked as much as you want (I prefer well done) then remove from pan, spread a thin layer of pate over the cooked steak and top with cheese. Place under the grill until cheese bubbles. Yum. You can also fry some onion with the steak and put it between the pate and the cheese.
2 pounds meaty chicken pieces
1/2 teaspoon lime peel -- shredded
1/4 cup lime juice
1 tablespoon olive oil2 cloves garlic -- minced
1 teaspoon ground pepper
1 teaspoon thyme -- crushed
1/4 teaspoon salt
Rinse chicken, pat dry. Place chicken pieces, skin side down, on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat about 20 minutes or until lightly browned. Meanwhile, for lime glaze, in a bowl stir together lime peel, lime juice, oil, garlic, salt, black pepper, and thyme. Brush chicken with lime glaze. Turn chicken and brush with more glaze. Broil for 5 to 15 minutes until no longer
pink, brushing often with glaze.
30 ounces ricotta cheese
2 1/2 pounds ground beefsalt and pepper
15 ounces tomato sauce --
1 15 oz can - hunts, no
Take ricotta put in bowl. Add some mozzarella if you want to and add 3 eggs mix well and put aside. Brown ground beef. Add salt, pepper, garlic powder and tomato sauce. Taste cause you might need more spices.
Lightly grease a 10x13 pan with butter. Put 1/2 of the meat mixture layered on the bottom. Layer all of the cheese mixture over that, then the remaining meat mixture on the top. Sprinkle top with mozzerella/parm mixture. Actually...I left this top layer of cheese off to try and have less carbs and it was great.
Bake 350 degrees till bubbly...usually about 40-50 minutes.
Chicken Bacon Club Salad
4 boneless skinless chicken breasts
1 Cup Mayo
6 slices bacon
2 Cups shredded cheddar cheese
Cook bacon until crisp, then crumble. Cube chicken breast and cook
thoroughly. Mix all ingredients together. Spred into a 8” cake pan.
Bake for about 15 minutes. Serve on top of a bed of lettuce. Top
with black olives if you like.
Blue Cheese Salad Dressing
1 tablespoon sour cream
2 teaspoons mayonnaise
2 teaspoons heavy cream
1 tablespoon blue cheese
1 teaspoon powdered
ranch dressing mix
Mix all together and chill before serving
3/4 C. chopped avocado
1/3 C. sour cream
2 T. chopped green chile
1 T. chopped scallion
1 tsp. lemon juice
1/4 tsp. salt
Dash of Tabasco sauce
2 T. butter or margarine
6 beaten eggs
1 C. shredded Monterey Jack cheese
In a small bowl, combine the first 7 ingredients. In a 10 inch ovenproof skillet, melt the butter over de medium heat pour eggs into the skillet and cook 3 to 5 minutes, lifting eggs to allow the uncooked portion to flow underneath. Remove from heat; sprinkle egg evenly with cheese and place skillet in a 325°F oven for 3 to 4 minutes or until the cheese melts. Spread avocado mixture on top 1/2 omelet and return it to the oven for 5 to 7 minutes. Fold the omelete in half to serve.