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

3 eggs

2 tomatoes

1 c. shredded cheese (Jack or cheddar)

Sour cream

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.

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 eggs

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.

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 hour.

When bubbly, remove cover and brown for another 10-15 minutes.

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.

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

Olive oil

Mushrooms

Onion

Italian seasoning

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.

Servings: 4

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.

Cut tenderloin lengthwise to within 1/2" of the bottom. Place frozen lobster tails in boiling water to cover; simmer for 5 minutes. Remove lobster from shells. Cut in half. Place lobster end to end inside the beef. Combine melted butter and lemon juice. Drizzle on lobster. Close meat around the lobster and tie roast together with string. Place in a roasting pan on a rack. Roast at 425~ for 30 minutes. Place bacon on top, roast 5 minutes longer. Sauté onion in 1/2 cup butter in saucepan, add wine and garlic salt. Heat through. Slice roast. Spoon on the wine sauce. Serve. NOTE: The tenderloin can be stuffed and tied ahead of time and then refrigerated until ready to cook.

Recipe courtesy Bobby Flay, 2001

1 head garlic, top sliced off

2 tablespoons olive oil

2 pork tenderloins (about 1 to 1 1/2 pound each) trimmed of excess fat

Salt and freshly ground black pepper

1 tablespoon chopped fresh rosemary

12 fresh sage leaves

1 tablespoon chopped fresh thyme

12 1/4-inch thick slices bacon

2 tablespoons olive oil

Preheat oven to 300 degrees F. Place garlic in a small ramekin, drizzle with 1-tablespoon olive oil, and wrap in foil. Bake until soft, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head into a small bowl.

Arrange tenderloins on work surface. Rub the top each tenderloin with 1/2 of the roasted garlic and season with salt and pepper. Mix together the herbs and scatter half of the mix over the garlic on each tenderloin. Wrap 6 strips of bacon around each tenderloin and tie bacon in place with kitchen twine.

Heat oven to 375 degrees F. Heat oil in a medium, skillet over medium-high heat. Sear the tenderloins until golden brown on all sides. Transfer seared tenderloins to medium roasting pan; place in the oven and cook to medium doneness about 8 to10 minutes. Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine before carving.