IMPOSSIBLE TACO PIE
1 lb. hamburger
1/2 c. chopped onion
1 env. taco seasoning(watch the carbs here)
1 can (4 oz.) chopped green chilies
1 1/4 c. cream (1/2 +1/8 cup cream and ½ +1/8 cup water)
3/4 c. Atkins bake mix
1 c. shredded cheese (Jack or cheddar)
Heat oven to 400 degrees. Grease pie plate, 10 x 1/2 inch. Cook
and stir beef and onions until brown, drain. Stir in seasoning mix. Spread in pie plate, top with chilies.
Beat milk and Atkins Bake mix and eggs until smooth, 15 seconds
in blender or 1 minute by hand. Pour into plate, bake 25 minutes.
Top with cheese and tomatoes. Bake 8 to 10 minutes. Top with
sour cream, tomatoes, lettuce, and cheese. Serves 6 to 8.
IMPOSSIBLE LASAGNA PIE
1/2 c. sm. curd cottage cheese (or ricotta)
1 lb. ground beef, cooked & drained
2 c. Mozzarella cheese, shredded
1 tsp. oregano
1 (6 oz.) can tomato paste
1 c. cream ( ½ cup cream ½ cup water)
2/3 c. atkins bake mix
1 tsp. salt
1/4 tsp. pepper
Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2 inch
or square baking dish 8 x 8 x 2 inch. Layer cottage cheese in plate. Mix cooked beef, 1 cup Mozzarella cheese, oregano and
tomato paste; spoon evenly over top.
Beat milk, eggs, baking mix, salt and pepper 15 seconds in blender
on high or 1 minute with hand beater or until well blended. Pour into pie plate.
Bake 30 to 35 minutes or until knife inserted in center comes
out clean. Sprinkle with remaining cheese; return to oven 1 to 2 minutes. Serves 6 to 8.
Candy's Good and Hearty Casserole
2 cans French Style Green beans, drained
2 lbs. Hamburger meat, cooked until no longer pink
1 small onion, diced
1 1/4 cup sour cream
1 1/4 mayonnaise
1/4 to 1/2 cup cream
1 1/2 cup shredded Mexican Style Blend Cheese
1 tbls onion soup mix
1 Tbls Fiesta Red pepper Soup mix
1-2 cups Monterey Jack Cheese
Brown the hamburger meat with the onions until the beef is no
longer pink. Drain and place in a large bowl. Add green beans and toss gently to mix.
In a separate bowl mix together the sour cream, mayonnaise,
cream and soup mixes.
Pour the sour cream mixture into the meat mixture and toss until
thoroughly combined. Top with shredded Monterey Jack Cheese.
Bake at 350 degrees in 3 qt. covered casserole for about an
When bubbly, remove cover and brown for another 10-15 minutes.
BACON WRAPPED SHRIMP
6 large shrimp
2 oz. Jack cheese, shredded
6 slices thick cut bacon
Peel shrimp, leaving shell on tail segments. Devein. Partially
butterfly shrimp. Form cheese into 6 long, thin rolls. Place 1 roll in open part of each shrimp. Place shrimp on bacon and
roll up. Run 1 long bamboo skewer through upper portion of all 6 shrimp and another through lower portion of all 6 shrimp
in order to keep shrimp closed and hold bacon in place. Grill until bacon is cooked and shrimp are no longer translucent.
Remove from skewers to serve. Makes 6 appetizers or 1 main dish serving.
BAKED CHICKEN SALAD CASSEROLE
3 C. chicken, cooked and cut up
1 1/2 C. sour cream
1/2 tsp. salt
1 C. Cheddar cheese, grated
1 1/2 C. celery, chopped
1/3 C. slivered almonds
1 1/2 tsp. prepared mustard
1 C. pork rinds, crushed
Marinate chicken and celery in French dressing for 1 hour. Combine
chicken, celery, 1/2 cup grated cheese and almonds. Blend sour cream, mustard and salt. Pour over chicken and toss to blend.
Put into baking dish.
Combine pork rinds, remaining grated cheese and put on top of
chicken mixture. Bake for 30 minutes at 300ºF or until heated through.
2 T. vegetable oil
2 large onions, coarsely chopped
5 cloves garlic, crushed
2 to 2 1/2 lb. lean boneless beef,
cut into 1/2-inch cubes
3 T. Gebhardt® chili powder
1 T. paprika
1 tsp. crushed dried hot peppers
2 tsp. cumin
2 tsp. Mexican oregano
1 C. hot water
1 tsp. salt
1 to 2 T. Masa Harina®(optinal for thickening)
In a large Dutch oven heat the oil over medium heat. Add the
onions and garlic and sauté until very lightly browned. Add the beef cubes in several batches and brown on all sides. When
all the beef is browned, add all remaining ingredients except the Masa Harina®. Bring to a simmer, then cover and cook over
low heat for 3 to 4 hours until the meat is very tender. If too much of the liquid cooks away, add some more hot water during
the cooking. Adjust salt and chili powder, adding more to taste if desired.
To thicken the chili, mix the Masa Harina® with a little cold
water, then add this to the chili while it is still simmering. Cook the chili 10 to 15 minutes longer.
4 slices bacon, crisply cooked and crumbled
2 lb. stew meat, browned
2 large carrots, diced
1 medium onion, diced
1/2 C. flour
1/2 tsp. marjoram
1/4 tsp. pepper
1/4 tsp. garlic powder
1 (10 1/2 oz.) can condensed beef broth
1/2 C. dry red wine
1 T. Worcestershire sauce
8 oz. sliced mushrooms
In crockpot, combine bacon, stew meat, onion and carrots.
In small bowl, combine flour, marjoram, pepper and garlic; stir
in beef broth, wine and Worcestershire sauce until well mixed. Add to crockpot, stirring to combine. Cover. Cook on LOW for
8 to 10 hours.
Uncover; stir in mushrooms. Cook on high for 30 minutes. Serve
over rice or egg noodles. Serves 6 to 8.
1 Lb. boneless skinless chicken breast
1 green pepper
2-3 whole garlic cloves
Salt and pepper to taste
Dark balsamic vinegar
In an aluminium pan pour olive oil then place breasts inside.
Then cut pepper into strips, slice onion, toss in garlic cloves and mushrooms. Pour in balsamic vinegar. Let marinate in refrigerator
for at least an hour. Then pre heat oven @ 400.Season to taste salt/black pepper, Italian seasoning. Cook until chicken is
done.(30 min. or so) All your ingredients can vary to taste.
2 teaspoons whole black peppercorns
1 pound beef flank steak
1 cup sliced fresh mushrooms
1/2 cup thinly sliced green onion
1/4 cup water
1/2 teaspoon instant beef bouillon granules
1/3 cup plain full fat yogurt
1 tablespoon oat flour
2 teaspoons Dijon style mustard
1 10 ounce package frozen asparagus spears or 1 pound fresh
asparagus spears, cooked and drained
Coarsely crack the black peppercorns. Rub half of the peppers
into each side of the steak.
Place steak on the unheated rack of a broiler pan. Broil 3 inches
from heat for 6 minutes.
Turn steak over and broil for 6 to 8 minutes more or till steak
is to desired doneness.
Meanwhile, for sauce, in a saucepan combine mushrooms, green
onion, water, and bouillon granules.
Cover and cook over medium heat 5 minutes or till mushrooms
are tender. Stir together yogurt, flour, and mustard.
Stir yogurt mixture into mushroom mixture. Cook and stir till
thickened and bubbly.
Then, cook and stir for 1 minute more.To serve, thinly slice
steak diagonally across the grain.
Arrange steak slices and asparagus on dinner plates.
Serve with sauce.
Lobster Stuffed Tenderloin Of Beef