Servings: 2

2 boneless and skinless chicken breasts

1 medium onion sliced into rings

4 fresh mushrooms sliced

2 slices of provolone cheese

Broil chicken breasts for about 15 minutes or until done.

While they are under the broiler sauté's onion rings and sliced mushrooms in butter until softened.

Spoon onion and mushroom mixture onto the chicken breasts and top each with a slice of provolone cheese.

Place under the broiler for about 3 - 5 minutes until melted and browned to your liking.

Servings: 4

1/2 cup Mozzarella cheese-- shredded

2 1/2 ounces Mushrooms, sliced -- drained

1/4 cup Yogurt, full-fat plain

1 tablespoon Chives -- snipped

1 tablespoon Parsley -- snipped

1 tablespoon Pimento -- chopped

12 ounces Chicken Breast -- 4 halves

1 tablespoon Fine dry Breadcrumbs made from LC bread

1/8 teaspoon Paprika

1 tablespoon Yogurt, full-fat, plain

In a small bowl combine cheese, mushrooms, the 1/4-cup yogurt, chives, parsley, and pimento.

Place 1 chicken breast half, boned side up, between 2 pieces of clear plastic wrap.

Working from the center to the edges, pound lightly with a meat mallet to 1/8" thickness.

Remove plastic wrap. Repeat with remaining chicken.

Sprinkle lightly with salt and pepper.

Spread some of the filling on each chicken breast half. Fold in the sides and roll up.

Arrange rolls seam side down in a 10x6x2" baking dish.

Combine breadcrumbs and paprika.

Brush chicken with the 1-tablespoon yogurt; sprinkle with crumb mixture.

Bake in 350° oven for 20-25 minutes or until chicken is tender and no longer

Servings: 6

1 1/2 pounds hamburger

1/2 cup finely chopped onion

2 teaspoons prepared mustard

1 1/2 teaspoon salt

1/4 teaspoon pepper

12 slices bacon

Roll into patties the shape of hot dogs and wrap a slice of bacon around each, spiral fashion.

Broil three inches from heat source until cooked to taste.

Makes 18 rolls

1/4 cup tomato juice

1 egg well beaten

1 can (1 cup) crab meat drained and flaked

1/2 cup crushed pork rinds or LC bread crumbs

1 tablespoon chopped parsley

1 tablespoon lemon juice

1/4 teaspoon salt

1/4 teaspoon Worcestershire sauce

pepper,

9 slices bacon cut in half

How to cook:

Mix tomato juice and egg. Add crab meat, crumbs, parsley, lemon juice and seasonings; mix thoroughly. Roll into 18 fingers, about 2 inches long. Wrap each roll with 1/2 slice bacon; fasten with toothpick. Grill for about 10 minutes, turning often to brown evenly

4 Pounds Broiler-Fryer Chicken

1Tablespoon Butter -- melted

5 Ounces Gruyere Cheese -- shredded

1 Tablespoon Dijon Mustard

3/4 Cup Whipping Cream

Remove chicken neck and giblets; reserve for other uses. Pull

off and discard lumps of fat. Rinse chicken inside and out,

then pat dry. Brush skin with butter. Place chicken, breast

up, on a rack in a 12- by 15-inch roasting pan. Roast, uncovered,

in a 375 degree oven until a meat thermometer inserted in thickest

part of thigh (not touching bone) registers 185 degrees, or until

meat at thighbone is no longer pink (cut to test), about 1 hour.

Using poultry shears or a knife, cut chicken into quarters. Arrange

pieces, skin side up and slightly apart, in a shallow ovenproof

serving dish (use a 9-by 13-inch rectangular or 12- to 15-inch

oval dish). Sprinkle with 3/4 cup of the cheese. Return to oven

and turn off heat.

Skim and discard fat from pan drippings. Stir in mustard and

3/4 cup of the cream; bring to a boil over high heat and boil,

stirring, until shiny bubbles form 3 to 4 minutes. Remove from

heat, add remaining 1/2 cup of cheese, and stir until cheese

is melted and sauce is smooth (if necessary, thin sauce with

a little more cream). Keep sauce warm. Broil chicken 4 to 5

inches below heat until cheese is bubbly, about 1 minute. Pour

sauce around chicken.

Spicy Brazilian Grilled Chicken

4 tablespoons cooking oil

3 garlic cloves, minced

1 3-4 lb chicken, quartered

3/4 teaspoon salt

Fresh-ground black pepper

1 onion, chopped

1 tablespoon ginger

2 minced jalapeño peppers, seeds and ribs removed

1 1/4 cups canned crushed tomatoes

1 cup canned unsweetened coconut milk

2 tablespoons chopped cilantro or parsley

Start the BBQ. In a shallow dish, combine 3 tablespoons of the oil with two-thirds of the minced garlic. Coat the chicken with half of the garlic oil and season with 1/4 teaspoon of the salt and 1/8 teaspoon pepper. Grill the chicken over moderately high heat, basting with the remaining garlic oil until just done, about 10 minutes per side for the breasts, 15 for the legs.

While the chicken is grilling, heat the remaining tablespoon oil over moderately low heat in a medium saucepan. Add the onion and cook, stirring occasionally, until translucent - about 5 minutes. Add the remaining garlic, ginger, and the jalapeños, and cook, stirring, for 1 minute longer. Add tomatoes, coconut milk and remaining 1/2 teaspoon salt and a pinch of pepper. Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the cilantro and serve with the chicken.

1-1/2 lbs mahi-mahi fillets

Salt and freshly ground pepper

1 cup whole salted macadamia nuts

1 cup unsweetened coconut milk

1. Preheat oven to 350°F.

2. Rinse mahi-mahi and pat dry. Cut diagonally into 4 1" wide pieces. Place pieces in 12-1/2" x 8-1/2" baking dish in single layer. Rub with salt and pepper.

3. Divide the macadamia nuts and sprinkle half on fillets. Pour the coconut milk around the fillets.

4. Bake 18 minutes or until opaque. Chop the remaining nuts and sprinkle over fillets. Serve immediately.

Selection: Mahi-mahi is typically sold, fresh or frozen, as steaks or fillets. Mahi-mahi fillets may be recognized by the row of red spots in the flesh. Plan to buy 1/3 pound fillets or steaks per serving.

Preparation: Mahi-mahi has firm, large-flaked, sweetly moist flesh. For the mildest flavor, remove the skin and cut away the dark, lateral line before cooking. It may be prepared by virtually any method.

Servings: 8

1 Chicken, Boiled And Shredded(0)

8 Fresh Poblano Chiles

16 Ounce(s) Grated Mozzarella (0)

2 Cup(s) Verde Sauce

------------------------VERDE SAUCE-----------------------------

4 Ounce(s) Fresh Tomatillos(4)

7 Chiles **

1 Chopped Onion (4)

1/2 Teaspoon Salt(0)

1/2 Teaspoon Splenda(0)

1 Teaspoon Garlic Powder(0)

Water, 1/2 To 1 Cup

** Let the number of hot chiles depend on the hotness of the chile.

VERDE SAUCE: Boil tomatillos for approximately 15-20 minutes. Drain. Cool

with cold water. Peel outer brown skin off. In a blender, blend all

ingredients until smooth. Set aside until needed. Preheat oven to

350øF. In a large pot, boil whole chicken with salt, pepper, 1 ts

oregano and 1 whole bay leaf for 40 - 45 minutes until chicken falls

off bone. Remove skin. Cool. Shred chicken. Blanch chiles in boiling

water. Peel off outside skin. Let cool. Slit chiles open lengthwise.

Stuff each chile with 3-4 ounces of chicken and 2 ounces cheese. Lay

chiles in a 9" X 13" baking dish. Cover chiles with verde sauce.

Sprinkle with grated cheese. Heat in oven for 20 minutes.

Servings: 4

2 1/2 Pound(s) Chicken breasts,thighs and-legs,skinned

14 1/2 Ounce(s) Can Mexican style stewed-tomatoes

8 Ounce(s) Can tomato sauce

7 Ounce(s) Can diced green chilies

1/2 Teaspoon(s) Cumin

1 Clove garlic, minced

2 Zucchini, sliced

Salt and black pepper

Combine all ingredients except zucchini, salt and black pepper in a 4

quart pot. Cover and simmer 45 minutes. Add zucchini and salt and

black pepper to taste. Cover and simmer 15 minutes more. Serve with

cauli-rice if desired

Makes 4 to 6 servings.

1 8oz can sauerkraut

1 pound ground beef

1 12oz can corned beef broken apart

2-3 eggs

1/2 tsp garlic-minced 4 oz Swiss cheese. Slices or shredded

2 tsp horseradish

Small amount of ketchup

4 Tbls thousand island dressing.

Rinse drain and coarsely chop sauerkraut. Crumble ground beef. In a large bowl place sauerkraut ground beef corned beef egg and garlic. Mix until well blended. Pat 1/2 of the mixture into a shallow 1 1/2 quart baking dish forming a slight rim along outer edge of dish.Place cheese over meat mixture in baking dish. Pat remaining meat mixture on top to seal in the cheese.In a small bowl mix ketchup thousand island dressing and horseradish. Spoon evenly over top. Bake uncovered in a preheated 375 degree oven for 45 minutes or until firm to the touch. I make a little extra of the topping and use it to dip my meatloaf in.Total carbs=3g per serving

SERVES 2

This is quick, easy and elegant. The steaks take a few minutes longer to cook than usual because of the stuffing. The recipe can easily be doubled.

With a small sharp knife, cut a 2-inch slit in one side of each steak, then move the knife around the center to make a pocket, being certain not to cut through the other sides. In a small bowl combine the garlic, cheeses, thyme, 1 teaspoon parsley, salt and pepper, using the back of a spoon to smooth the cheeses. Stuff each steak with the cheese mixture. If necessary, use butcher's twine to tie the steaks around the perimeter to hold together. Season with salt and pepper. Heat a medium skillet over high heat. Add the steaks and sear about 3 minutes per side. Reduce heat to medium and sauté an additional 3 minutes for medium-rare. Remove from pan. Increase heat to high; add wine and cook until reduced by about one-third. Return steaks to pan with any accumulated juices and turn a few times to heat and coat with sauce. Place steaks on individual serving plates and let rest a few minutes. (Remove twine if used.) Sprinkle sauce with the remaining parsley. Drizzle over steaks and serve immediately.

Note: You may use any soft cheese you like. If you want to keep it mild, use all goat cheese. For a sharper flavor use all ricotta salata or feta, both of which are rather salty so you might want to omit the salt in the mixture.

SERVES 4

This recipe came from an issue of Bon Appetit. It is good, quick, and easy. Try it.

Sprinkle pork loins with 1 tablespoon of fresh or 1 teaspoon of dried sage, salt and pepper. Melt butter in large skillet over high heat. Add pork and cook until browned on both sides and cooked through, about 1-1/2 minutes per side. Transfer pork to plate. Add broth, maple syrup, mustard and remaining sage to drippings in skillet. Boil until syrupy, scraping up browned bits, about 5 minutes. Reduce heat to low; return pork and any accumulated juices to skillet and cook just until heated through, about 1 minute. Serve pork with sauce.

SERVES 4