1 pound ground chuck
1 medium tomato
1/2 head iceberg lettuce
1 cup shredded cheddar cheese
1 cup water
1 package taco seasoning
6 small tortillas LOW CARB

Brown beef in a skillet and drain. Return to the pan and add water and seasoning packet. Simmer on medium high until thickened.

Dice tomato and lettuce. Preheat oven to 425 degrees. Put tortillas in pans and push edges into the fluted parts.
Bake 4-5 minutes

or until the tortilla is stiff and slightly browned. In the shell layer meat, lettuce, cheese, and tomato.
Top with sour cream if desired.

3 medium sized cucumbers
1 cup plain low-fat yogurt
1 tablespoon fresh lemon juice
1 teaspoon ground cumin
1 teaspoon dried mint leaves

Peel cucumber, cut in half, discard seeds and slice thinly.
Mix remaining ingredients together, add cucumbers and stir together.

Yield: 4 servings

Nutritional Information Per Serving: Calories: 37; Protein: 3g; Sodium: 46mg; Carbohydrates: 1g
Diabetic Exchanges: 1 Vegetable

2 medium cucumbers, cut into 1/4-inch slices
1 large tomato, cut into wedges
1 small red onion, cut into thin strips
1/4 cup Italian salad dressing or salad dressing of your choice

Directions
In a large bowl, combine the vegetables. Add dressing; toss to coat.

Yield: 4 servings.

Nutrition Facts: 1 serving (1/2 cup) equals 93 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 257 mg sodium, 9 g carbohydrate, 2 g fiber, 2 g protein.

2 medium cucumbers, cut into 1/4-inch slices
1 large tomato, cut into wedges
1 small red onion, cut into thin strips
1/4 cup Italian salad dressing or salad dressing of your choice

Directions
In a large bowl, combine the vegetables. Add dressing; toss to coat.

Yield: 4 servings.

Nutrition Facts: 1 serving (1/2 cup) equals 93 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 257 mg sodium, 9 g carbohydrate, 2 g fiber, 2 g protein.

Ingredients
6 slices hard salami, cut in half
1/2 cup zest Italian dressing
1 package frozen California mix veggies
1 cup cherry tomatoes, quartered
1 cup mozzarella cheese, cut into chunks, not shredded

Directions
Cut salami halves into 1/4 inch slices.
Pour dressing over combined salami, veggies, and tomatoes, and toss lightly.
Cover; marinate in refrigerator several hours.
Just before serving, add cheese, and toss lightly.

5 oz bag mixed greens
2 tbs lemon juice
4 oz container blue cheese crumbles
1 tbs olive or vegetable oil
1 onion, cut crosswise into 1/3" thick rings
2 cups chopped celery, with leaves
6 tbs reduced fat sour cream
Salt and Pepper
1/3 cup buffalo sauce
8 bone in chicken thighs

Heat oven to 400 degrees.

1 pound ripe tomatoes (2-3)
5-6 fresh mozzerella balls (small size)
2-3 fresh basil leaves, diced
2 teaspoons olive oil
Dash of salt (optional)
Slice tomatoes into 1/2-inch thick slices.
Arrange 2-3 tomato slices on each salad plate.

Cut fresh mozzerella ball into halves. Top each tomato slice with sliced mozzerella.

Drizzle olive oil over the tomatoes. Top each mozzerella half with fresh basil.
Sprinkle dash of salt over dish. (optional)

Servings 4

Nutritional Info (Per Serving) Cals 70 Protein 5g Sod 140mg Chol 6mg Fat 4g Carbs 6g

12 oz large shrimp
8 cups baby spinach leaves (or flat-leaf), rinsed and dried
2 navel oranges, peeled, halved and cut into thin slices
2 medium red bell peppers, seeded and halved
4 very thin slices red onion
1/2 cup fresh orange juice
Juice of 1 lime
1/8 tsp ground turmeric
1/4 tsp dried oregano
2 tsp extra virgin olive oil
Salt and freshly ground black
pepper, to taste

12 oz large shrimp
8 cups baby spinach leaves (or flat-leaf), rinsed and dried
2 navel oranges, peeled, halved and cut into thin slices
2 medium red bell peppers, seeded and halved
4 very thin slices red onion
1/2 cup fresh orange juice
Juice of 1 lime
1/8 tsp ground turmeric
1/4 tsp dried oregano
2 tsp extra virgin olive oil
Salt and freshly ground black
pepper, to taste

1/4 cup chopped mint
1/4 onion, thinly sliced
1 pound tomatoes, cut into cubes
2 tbs olive or vegetable oil
6 cups baby arugula
1/2 cup chopped basil
8 oz mozzarella cheese, cut into cubes
Salt and Pepper
3 tbs red wine vinegar

In a bowl, toss arugula with 1 1/2 tbs vinegar and 1 tbs oil, season with salt and pepper.

Transfer to a platter.

In the same bowl, toss tomatoes, mozzarella, onion, basil and mint with remaining vinegar and oil, season with salt. Spoon onto arugula, then serve.

Makes 6 servings.

Dressing:
1/2 cup packed brown sugar
1/2 cup canola oil
1/3 cup cider vinegar
1/3 cup ketchup
1 tablespoon Worcestershire sauce

Salad:
2 quarts fresh spinach leaves, torn
1 can (14 ounces) bean sprouts, drained
1 can (8 ounces) sliced water chestnuts, drained
4 hard-cooked eggs, peeled and diced
6 bacon strips, cooked and crumbled
1 small onion, thinly sliced

In a bottle or jar, combine all dressing ingredients. Shake well to mix. Set aside.

In a large salad bowl, toss all salad ingredients.
Just before serving, drizzle salad dressing over salad and toss.

1 can (20 ounces) crushed pineapple
4 cups miniature marshmallows
1 egg, lightly beaten
1/2 cup sugar
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
4-1/2 teaspoons cider vinegar
1 carton (8 ounces) frozen whipped topping, thawed
3 cups diced unpeeled apples
1-1/2 cups lightly salted peanuts, coarsely chopped

Drain pineapple, reserving juice. In a large bowl, combine pineapple and marshmallows; cover and refrigerate for several hours.

2 C. cauliflower, flowerettes
2 C. broccoli flowerettes
2 carrots, thin sliced
1 small onion, diced
1 lb. bacon, cooked crisp & broken
1 C. Miracle Whip salad dressing
1/2 C. sugar
1 tbsp. vinegar

Combine last three ingredients, pour over vegetables and bacon. Mix thoroughly.

Store in refrigerator at least 2 hours before serving.

1/2 cup raisins or diced dried apricots
Lettuce leaves
1/4 cup low fat plain yogurt
2 diced apples
1/3 cup sliced celery
2 tbs chopped walnuts or toasted almonds, pecans or pistachios (optional)

Combine all ingredients except nuts and lettuce leaves. Toss well.

Place on lettuce leaves and garnish with nuts, if desired, then serve.

Makes 4 servings

1 small package orange Jello
1 (16-oz.) carton cottage cheese
1 (8-oz.) container Cool Whip
1 can mandarin oranges, cut in half and drained

Mix dry Jello with cottage cheese until dissolved.
Add oranges and fold in Cool Whip.

Cover and keep cold.

4 large tomatoes, room temperature
salt and pepper to taste
1 small onion, sliced in rings
2 tablespoons vinegar
1 teaspoon sugar
6 slices bacon, fried and drained, reserve drippings

Peel and quarter tomatoes; sprinkle with salt and pepper.
Place tomatoes in a dish; cover with onion rings.
In a small bowl combine vinegar and sugar; stir until sugar is dissolved.
Add bacon and as much bacon drippings as desired; pour mixture over tomatoes.
Toss gently and serve immediately.

Serves 6

1 bag (16 ounces) lettuce or 1 small head lettuce, torn into bite size pieces (6 cups)
1 1/2 cups cut-up cooked chicken (9 ounces)
1 tomato, cut into eighths
1/3 cup Thousand Island dressing
1/3 cup Betty Crocker® Bac~Os® bacon flavor bits or chips
Hard-cooked egg slices, if desired

Toss lettuce, chicken and tomato in large salad bowl refrigerate.
Just before serving toss with dressing and bacon flavor bits. Garnish with hard cooked egg slices.

Makes 4 Servings

Weight Watcher Points 5

Take sweet, ripe apples, oranges, bananas, and grapes, fresh pineapples
Coconut (optional) Nuts coursle chopped ( optional)

Peel the oranges, quarter them, and remove skin and pips. Peel and core the apples and cut into thin slices.
Wash and dry the grapes, and remove from stalks. Skin and slice the bananas.
Put the prepared fruit into a glass dish in alternate layers.
Any other fresh fruit in season may be used for this salad.

Mix together in a small bowl.
Lemon Juice about 1/3 C. (fresh or bottled)
Sugar or artificial sweetener to sweeten to taste.

4 boneless, skinless chicken breast halves
1/2 cup teriyaki marinade (store bought)
4 cups chopped iceberg lettuce
4 cups chopped green leaf lettuce
1 cup chopped red cabbage
5.5 oz. can pineapple chunks in juice, drained
tortilla chips

Pico De Gallo:
2 medium tomatoes, diced
1/2 cup diced spanish onion
2 tsps. chopped fresh jalapeno pepper, seeded and de−ribbed
2 tsps. finely minced fresh cilantro
pinch of salt

Combine all ingredients in a small bowl. Cover and chill.

Honey Lime Dressing:

1/4 cup Grey Poupon dijon mustard
1/4 cup honey

2 pounds red potatoes, cooked with the skin on
4 stalks celery, diced
4 strips bacon, cooked crispy and drained
1/4 cup red onion, diced
1 tablespoon dried parsley
1-2 teaspoons ground black pepper
1 teaspoons salt
1/2 cup Dijon-style mustard
3/4 - 1 cup mayonnaise

Boil red potatoes 20-25 minutes, just enough to cook but not enough to cause the skin to slough off.
Drain and cool completely in a large bowl before dicing.
Meanwhile cook the bacon until crispy. Drain and refrigerate.

3 medium potatoes
1 Tbs. instant minced onion
1-1/2 tsp. flour
1-1/2 tsp. sugar
3/4 tsp. salt
1/2 tsp. freshly ground pepper
1/2 tsp. celery seeds
3 slices bacon
1/4 cup vinegar
2 Tbs. sliced radishes
1 Tbs. chopped fresh parsley

Cook potatoes in boiling salted water about 30 minutes or until tender. Drain well, and cool slightly. Peel and cut potatoes into 1/2-inch cubes; place in the center of heavy-duty foil.

Combine onion, flour, sugar, salt, pepper, and celery seeds. Then sprinkle over potatoes.
Fry bacon until crisp; remove from pan, and drain on paper towels.

Dressing:
3/4 cup mayonnaise
3 tablespoons sour cream
1/2 lemon, juiced
Pinch Silly Salt
1 teaspoon garlic powder
8 ounces Gorgonzola
2 tablespoons red wine vinegar
1 tablespoon buttermilk
Pinch cracked black pepper
4 cups wild greens salad mix
1/2 red onion, sliced
1 red pepper, sliced
Walnuts, for garnish

Directions
For the dressing:

In a large bowl, mix all ingredients together.

In another large bowl, mix together all the salad ingredients. Drizzle with dressing and top with chopped walnuts.

Servings: 3 to 4 servings

Show: Paula's Best Dishes

1 (10-12-ounce) package baby spinach, washed and dried
1/3 cup sliced almonds, toasted
1 quart strawberries, hulled and quartered
1 whole cucumber, peeled, seeded, and finely diced

Dressing:
Juice of half a lemon
2 tablespoons white wine vinegar
1/3 cup sugar
1 tablespoon vegetable oil
1 teaspoon poppy seeds

Directions
In a large salad bowl, toss together the spinach, almonds, strawberries, and cucumber. In a small glass dish or jar with a tight-fitting lid, combine the lemon juice, vinegar, sugar, oil, and poppy seeds.
Whisk in the glass dish or shake if using a jar.

1 cup uncooked rigatoni or large tube pasta
1 boneless skinless chicken breast half (6 ounces)
1/4 teaspoon lemon-pepper seasoning
1 cup fresh broccoli florets
1/4 cup chopped sweet red pepper
1/4 cup chopped red onion
1/4 cup Parmesan peppercorn ranch salad dressing
1 tablespoon grated Parmesan cheese
1-1/2 teaspoons lemon juice

Directions
Cook pasta according to package directions. Meanwhile, sprinkle the chicken with lemon-pepper.

2 medium scallion(s), chopped
1/2 medium sweet red pepper(s), chopped
1/2 medium bell pepper(s), chopped
15 oz canned black beans, rinsed and drained
2 piece(s) corn on the cob, kernels removed
2 tbsp fresh lime juice
1 tbsp corn oil
2 tbsp reduced-sodium taco seasoning, about 1/2 of a 1.25oz packet
4 tbsp cilantro, fresh, chopped
8 oz chicken breast, cooked, skinless, chopped
4 tbsp fat-free sour cream
Combine scallions, peppers, beans and corn in a large bowl; toss until well mixed.

1/4 cup uncooked acini di pepe pasta
1/4 cup mayonnaise
1/4 cup whipped topping
1 tablespoon finely chopped onion
Dash celery seed
3/4 cup chopped fresh cauliflower
1 snack-size cup (4 ounces) pineapple tidbits, drained
1/3 cup frozen peas, partially thawed
1 tablespoon raisins
Lettuce leaves and minced fresh parsley, optional

Directions
Cook pasta according to package directions; drain and rinse in cold water. In a small bowl, combine the mayonnaise, whipped topping, onion and celery seed. Add the cauliflower, pineapple, peas, raisins and pasta; toss to coat.

6 slices prosciutto
2 oranges, zested
2 small oranges, juiced or 1 large orange, juiced
2 tablespoons balsamic vinegar
2 tablespoons honey
1 clove garlic, peeled
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
10 to 12 ounces pre-washed spinach

Preheat the oven to 350 degrees F.

Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator.

8 to 10 cups (about 1 pound) mixed greens (mesclun, mache, watercress, baby arugula, dandelion; include hydroponic lettuces, sprouts and shoots - pea shoots)
2 tablespoons finely chopped chives
Kosher salt and freshly ground black pepper
2 to 3 tablespoons extra-virgin olive oil
1/2 lemon, juiced

Wash and dry greens, place in a large bowl. Add chives and season with salt and pepper; drizzle over about 2 tablespoons of olive oil.
Toss well to coat. Squeeze lemon juice over the greens and toss again.
Taste and adjust seasoning.
Serve immediately.

4 to 6 servings

2 C. cubed chicken
2 C. celery, sliced
1 (10 oz.) pkg. frozen green peas
1/2 C. slivered almonds
2 tbsp. green pepper
1 tbsp. grated onion
2 tbsp. diced pimento
2 tbsp. lemon juice
1/2 tsp. salt
3/4 C. mayonnaise
1 C. grated American cheese

Combine all ingredients thoroughly. Turn into buttered 2 quart casserole. Sprinkle with cheese and bake at 350 degrees for 25 minutes or until cheese is melted.

Makes 10 servings and this can be frozen.

2 cups chopped cooked chicken
2 cups shredded green cabbage
2 cups shredded purple cabbage
1 cup shredded carrot (1 large)
1/4 cup sunflower seeds
1/2 cup Asian Sesame-Ginger Dressing
1/2 cup chow mein noodles

In a large bowl, combine all ingredients except the dressing and noodles.

Pour dressing over salad; toss to coat. Garnish with noodles.
　
SUBSTITUTION
Use 5 cups of a pre-shredded coleslaw mixture.

DO-AHEAD:
This salad can be made several hours in advance, but don’t add the dressing or noodles. Cover and refrigerate.