Recipe's I will share

 7-4-2013
TACO BAKE
1 pound ground beef
1 packet taco seasoning
* water as called for on back of seasoning packet
3 large flour tortillas (8-inch size)I used the low carb version
1/2 cup Salsa Con Queso
1 1/2-2 cups shredded Mexican cheese blend
Directions:
Brown  ground beef. Drain excess grease.
Add in taco seasoning and water (following directions on back of seasoning packet).
Once the taco meat is ready, turn off heat and add in 1/2 cup salsa con queso.
Give it a good stir until thoroughly combined.
Preheat oven to 350F degrees.
Spray an 8-inch round baking pan with nonstick cooking spray.
Layer the bottom of the pan with a flour tortilla.
Now add about 1/3 of the ground beef taco filling on the the first layer.
Then add 1/3 of the shredded cheese.
Continue until you are done with all the layers: another tortilla, more taco mixture, more cheese.
Bake at 350F degrees for about 15-20 minutes.
Until cheese is melted and edges are slightly golden brown.
Allow to cool for a couple of minutes.
Then slice and serve.
I like mine with some sour cream and diced tomatoes on top.


Low Carb Raspberry Cheesecake Bars
For the macaroon crust:
• 1/2 cup butter, softened
• 1/2 cup granulated sugar substitute
• 1/2 cup desiccated unsweetened coconut
• 1/4 cup coconut flour
• 1/2 tsp baking powder
For the filling:
• 8 oz cream cheese, softened
• 1/3 cup granulated sugar substitute
• 3/4 tsp vanilla extract
• 1 egg
• 1 cup raspberries
• 2 Tbsp.  granulated sugar substitute
Instructions
To make the crust:
• Cream together the butter and sugar substitute. Add the coconut, coconut flour and baking powder, mixing until thoroughly combined. Press into a lightly greased 9 x 9 pan and set aside.
To make the cheesecake filling:
• Beat the cream cheese and sugar substitute together until smooth. Add the egg and vanilla extract and mix until thoroughly combined. Pour mixture over the crust. In a small bowl, mash the raspberries and sugar substitute together with a fork. Drop by spoonfuls over the cheesecake mixture and then swirl it gently with the fork until distributed over the entire top – don’t over mix. Bake in a 350 degree (F) oven for 25 minutes. Remove and chill before serving. 










Weight Watcher Cheesy Potato's
1 10 3/4 ounce can reduced-fat,
condensed cream of chicken soup
1 cup shredded reduced-fat sharp,
cheddar cheese (4 ounces)
1/2 cup fat-free milk
1/2 cup light dairy sour cream
1/3 cup finely chopped onion
1/2 teaspoon ground black pepper
1 30 - 32 ounce package frozen shredded or
diced hash brown potatoes, thawed
1/2 cup crushed cornflakes or crushed wheat cereal flakes

Directions:

1. Preheat oven to 350 degrees F. Lightly grease a 2-quart rectangular baking dish; set aside. In a very large bowl, combine soup, cheese, milk, sour cream, onion, and pepper. Stir in potatoes. Spread mixture evenly in prepared baking dish.

2. Cover and bake for 45 minutes; stir potatoes. Sprinkle with cornflakes. Bake, uncovered, for 20 to 25 minutes more or until heated through and bubbly. Let stand for 10 minutes before serving.

Makes 12 Equal Servings

Nutritional Info Per Serving: Calories 129, Carbs 20 g, Fat 3 g, Fiber 1 g, Protein 5 g




Grilled avocado
1 avocado
1 tablespoon chipotle sauce (Tabasco or Louisiana)
1 tablespoon lime juice
¼ cup Parmesan cheese
Salt and pepper

Method:

1. Slice the avocado in half and remove the stone. Prick all over with a fork, or cut criss-cross patterns with a knife. This allows the sauce to penetrate the flesh.

2. Pour the sauce over each half, then top with lime juice and salt and pepper.

3. In the cavity where the stone has been, put a fourth of the cheese on each avocado half. Place under the hot grill for 2 minutes.

4. Top with remaining cheese and grill  for another 2 minutes until completely melted and avocado warmed through.

Eat hot with a wedge of lime and chipotle sauce on the side!


Oriental Ramen Broccoli Cole Slaw
2 (3 ounce) packages beef-flavor ramen noodles
2 (8 1/2 ounce) packages broccoli coleslaw mix
1 cup toasted slivered almonds
1 cup sunflower seed
1/2 bunch green onion, chopped
1/2 cup sugar
3/4 cup oil
1/3 cup white vinegar
Directions:

1
Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packets.
2
Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions.
3
In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours.
4
Toss before serving.
 Chicken-Stuffed Avocado

Ingredients:
2 medium avocados
1/4 cup fresh lime juice
2 cooked boneless chicken breasts
2 medium tomatoes
4 scallions or green onions
1 cup lettuce
12 pimiento-stuffed green olives
1/2 teaspoon salt
1 teaspoon black pepper
2 tablespoons red wine vinegar
1/2 cup shredded cheddar cheese

Directions:
Peel the avocados. Slice in half and remove the pits. Sprinkle with lime juice.

Remove the skin from the chicken and chop into 1/2-inch pieces.

Chop the tomatoes into 1/4-inch pieces. Remove the skin from the scallions and chop into 1/4-inch pieces. Tear the lettuce into 1/2-inch pieces. Cut the olives into quarters.

Combine all the ingredients except the avocados and cheese in a medium-sized bowl.
Place 1/4 of the mixture into each avocado half. Sprinkle the cheese on top.

Rhubarb Dump Cake
1 pound rhubarb, cut into 1/4 inch pieces (between 3 and 4 cups)
1 cup white sugar
1 (3 ounce package) strawberry jell-o
1 package yellow cake mix
1 cup water
1/4 cup butter, melted
Preheat oven to 350 degrees. Grease a 9x13 inch baking dish. Spread the rhubarb evenly in the bottom of the baking dish. Sprinkle the sugar over the rhubarb, followed by the jell-o, and finally the cake mix. Pour the water and melted butter over the top. Do not stir. Bake for 45 minutes or until the rhubarb is tender.

Gluten Free, Low Carb, Diabetic Friendly!!!!!!
For when you absolutely want pizza but not all the carbs!!!!!!!
Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated Parmesan cheese
Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder
Preheat oven to 350.
Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and Parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.
Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.




 Sweet and Salty Margarita Cookies:
• 2 cups flour
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) butter, softened
• Green Food Coloring (optional - I used six drops  Neon Green & 2 Drops Green)
• 1 cup granulated sugar
• 1 egg
• 1 tablespoon finely grated lime peel
• 1 teaspoon  Orange Extract
• 1/2 cup sanding sugar
• 1/2 teaspoon kosher salt
Tequila Glaze:
• 1 cup confectioners’ sugar
• 1 tablespoon water
• 1 tablespoon tequila
• 
  

Instructions

Cookies:

1. Mix flour and 1/4 teaspoon salt in medium bowl. Set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, lime peel, extract and food coloring if using; mix well. Gradually beat in flour mixture on low speed until well mixed. Divide dough in half. Form each half into a log about 9 inches long and 1 1/2 inches in diameter. Wrap in wax paper.

2. Refrigerate 1 hour or until firm.

3. Preheat oven 350°F. Mix sanding sugar and kosher salt. Roll each cold dough log in mixture to coat evenly. Cut dough into 1/4-inch thick slices. Place on ungreased baking sheets. If desired sprinkle a bit of additional sugar and salt mixture on tops.

4. Bake 12 to 15 minutes or until lightly browned around edges. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

5. Drizzle Glaze over cooled cookies. If desired sprinkle lightly with salt/sugar mixture. Let stand until glaze is set.

Tequila Glaze:

Mix 1 cup confectioners’ sugar, and 1 tablespoon each water and tequila in small bowl until smooth. (Or omit tequila and use 2 tablespoons water.)