Cool Taco Salad

: Cool Taco Salad
  1. 1 lb ground beef                            
  2. 1 can diced tomatoes
  3. 1 package taco seasoning (follow directions for taco seasoning)
  4. ½ cup sour cream
  5. ½ cup salsa
  6. lettuce
  7. vegetables
  8. shredded cheese
  1. Add ground beef and diced tomatoes to skillet after browning meat.
  2. Add taco seasoning (follow water requirements on back of seasoning
  3. package).
  4. After meat is cooked, drain and set aside.
  5. Combine lettuce and your choice of vegetables on your salad bowl.
  6. Add meat to top.
  7. Sprinkle with shredded cheese and add sour cream and salsa for your dressing.

Preparation time: 15 minute(s)

 

Old Fashioned Cole Slaw

: Old Fashioned Cole Slaw
  1. 2/3 cup vinegar
  2. ½ cup whipping cream
  3. 2 large eggs, lightly beaten
  4. ¼-1/2 cup Splenda
  5. Pinch of salt
  6. 1 ½ tablespoons butter cut into pieces
  7. 1 (2-pound) head cabbage, shredded
  1. Combine first 5 ingredients in a small, heavy saucepan.
  2. Cook over low heat, stirring constantly with a wire.
  3. Whisk 8 to 10 minutes or until thickened (mixture will appear curdled until it thickens).
  4. Remove from heat.
  5. Add butter, stirring until it melts.
  6. Pour over cabbage.
  7. Toss gently to coat.
  8. Cover and chill.
  9. You can add ½ cup chopped walnuts and only raise the carb count by ½ gram.  If you’re on maintenance, ½ cup dried, chopped cranberries and the walnuts brings you in at a little under 10 grams.

Preparation time: 20 minute(s)


 

Chicken Bacon Club Salad

: Chicken Bacon Club Salad
  1. 4 boneless skinless chicken breasts
  2. 1 Cup Mayo
  3. 6 slices bacon
  4. 2 Cups shredded cheddar cheese
  1. Cook bacon until crisp, then crumble.
  2. Cube chicken breast and cook thoroughly.
  3. Mix all ingredients together.
  4. Spread into a 8” cake pan.
  5. Bake for about 15 minutes.
  6. Serve on top of a bed of lettuce.
  7. Top with black olives if you like.

Preparation time: 30 minute(s)


 

Caulif-broccoli Salad

: Caulif-broccoli Salad
  1. 1 lg head cauliflower                                
  2. 1 lg bunch broccoli
  3. 1 small onion (or 4 green ones)
  4. 1 pkg froz peas (or pea pods)
  5. 2 cups mayo
  6. 1 cup sour cream
  7. 1 tsp garlic powder
  1. Mix mayo, sour cream and garlic powder in a small bowl.
  2. Break caulif and broccoli into bite sized florets.
  3. Add onion.
  4. Toss sauce with broccoli, cauliflower and onion.
  5. Add peas last (if using pods, cut into ¼ inch pieces.
  6. Refrigerate at least 4 hours or overnight.

Preparation time: 30 minute(s)

 

Bruschetta Style Tomato Turkey Salad

: Bruschetta Style Tomato Turkey Salad
  1. 1 cup ground turkey
  2. 1 cup mixed lettuce
  3. 1 tomato
  4. 4 or 5 kalamata olives
  5. salt
  6. pepper
  7. 1 or 2 T olive oil
  8. 1 tsp crushed garlic
  9. 1 tsp basil paste (or a few leaves of finely chopped fresh basil)
  1. Dice the tomato and place in a small bowl.
  2. Add chopped olives, olive oil, garlic, basil, and salt and pepper to taste.
  3. Brown the turkey mince in a saucepan.
  4. Add the tomato mix to the turkey and mix together.
  5. Serve over a bed of mixed lettuce.

Preparation time: 10 minute(s)


 

Broccoli, Olives, and Egg Salad

: Broccoli, Olives, and Egg Salad
  1. Fresh broccoli florets
  2. Boiled eggs
  3. Green olives
  4. Red Onion
  5. Mayonnaise
  6. Black Pepper
  7. Paprika
  8. Salt
  1. Quantities of everything according to taste.
  2. Bunch brocooli, 3 eggs chopped in large pieces, ½ cup olives, ½ large red onion chopped. The rest of the ingredients really depend on your
  3. preferences, but black pepper really makes this salad.
  4. Mix everything together and coat well with mayo.
  5. Chill and serve.

Preparation time: 10 minute(s)

 

Broccoli and Bacon Salad

: Broccoli & Bacon Salad
  1. 2 Heads Broccoli Hellman’s Mayo (to taste)                         
  2. Hidden Valley Ranch Dressing (to taste)
  3. 1 Jar Real Bacon Bits
  4. ¾ Package Cracker Barrel Sharp Cheddar Cheese
  5. ½ Small Vidalia Onion
  6. Salt & Pepper
  1. Pull broccoli from stems and steam. Broccoli should still be crispy. Refrigerate when done.
  2. Shred the cheddar cheese and set aside.
  3. After broccoli cools, add mayo, ranch, bacon bits, onion, cheese, salt and pepper.
  4. Mix together and refrigerate until ready to serve.

Preparation time: 15 minute(s)

 

Black and Blue Salad

: Black & Blue Salad
  1. 2 heads of butterhead lettuce                                                       
  2. 6 oz. of cold leftover steak,thinly sliced
  3. 8 cherry tomatoes, sliced in half
  4. 6 oz. Bleu cheese
  5. 10 tbs heavy cream 2 tbs mayonnaise
  6. 1 tbs vinegar (optional)
  1. Beat the heavy cream and mayonnaise together in a small mixing bowl.
  2. Crumble half the bleu cheese into the mixture (reserving the other half for a garnish) and stir a few times.
  3. Add a drizzle of the vinegar if it is too thick. Chill for at least two hours. (The longer it chills, the more intense the flavor becomes.)
  4. Slice the butterhead lettuce in wedges (or tear into pieces if you prefer) and place on four salad plates.
  5. Pour the bleu cheese dressing over the lettuce.
  6. Arrange strips of the cold steak (cold filet is outrageously good in this dish!)and four cherry tomato halves over the lettuce.
  7. Sprinkle the reserved bleu cheese on top.
  8. Give each plate a grind of fresh pepper and serve immediately.

Preparation time: 15 minute(s)