Portobello Mushroom Salad
Note: Serves 4, Total Carbohydrates: 56
4 oz. Gorgonzola or other blue cheese, crumbled
1 cup sour cream
1/4 cup mayonnaise
1 Tbsp. red wine vinegar
1 tsp. minced garlic
1 salt and pepper
4 portabella mushrooms, 3-4 oz. each extra-virgin olive oil
Salt and pepper
2 romaine hearts
1 roasted red pepper, peeled, seeded and cut into 4 pieces
Mash the cheese to a paste. Stir in the sour cream, mayonnaise, vinegar and garlic. Season to taste. Remove the stem from the mushroom and scrape out the gills with a small spoon. Score the tops in a cross-hatch pattern. Season the mushrooms with the olive oil, salt and pepper. Grill or broil, 2-3 minutes on each side until cooked through.
Cut the romaine hearts in half and place on 4 plates. Drizzle with the dressing. Top with a mushroom and a piece of red pepper.
Hot or Cold Chicken Salad
8 oz chicken
3-4 T mayonnaise
1 c shredded Cheddar cheese
1 T Dijon mustard
1 T ea chopped: onion, red pepper, parsley
4 slices bacon, cooked crisp, crumbled
Mix all ingredients together. Place in refrigerator to cool or bake at 350 for 20 minutes until hot and bubbly.
(Serves 2 @ 3 carbs)
12 oz ground beef
4 cups lettuce
2 tsp. taco seasoning mix
4 oz cheddar, shredded
4 tbsp salsa
2 tbsp sour cream
Brown beef and stir in spices. Divide lettuce onto two plates. Top with half ground beef mixture, sprinkle with cheese, top with salsa and sour cream. Serves 2 @ 8 carb.