Maureen’s BLC Salad
| Bacon - Several pieces per person |
Lettuce |
Cucumbers, chopped |
|
Mayonaise |
Salt and Pepper to taste |
sugar or Splenda |
|
Another recipe from my sister...and lo-carb too. Amounts depend on servings size and/or hunger. For the dressing, mix Mayonaise ,vinegar and sweetener (to taste)...dressing should be a little thick. Mix lettuce, cucumbers and/or tomatoes with crumbled bacon and serve.
ENJOY!
Herbed Chicken
|
1 Whole chicken |
<1/4 cup fresh oregano |
salt and pepper to taste |
|
3 cloves garlic |
1/4 cup fresh thyme |
1/2 cup parsley |
|
3/4 cup extra-virgin olive oil |
|
I forgot to mention that this recipe was inspired by something I had to eat at my sister’s house. But she uses barbecue sauce...and it’s delicious.
Cut up the chicken into 10 pieces (2 legs, 2 thighs, 2 wings, 2 breasts, each cut in half.)
Put the chicken in a pan and cover with cold water. Bring to a boil and lower heat to a slight simmer. Cook on simmer for 5 - 10 minutes. While the chicken is cooking put the garlic and herbs in a food processor and process, add the olive oil, add salt and pepper and process until nearly smooth.
Take the chicken out of the simmering water and put in a bowl then pour the herb marinade over it. You can either bar-b-que it now or refrigerate it in the marinade for up to a day and a half.. Once you’re ready, the chicken shouldn’t take much time to cook since it’s already been cooked. Just cook until nice and golden brown.
When the chicken is done, take them off of the grill and put them in a bowl. Pour the remaining marinade over them - please note that this is only OK because the chicken was cooked prior to being marinated. If you marinate raw food, you cannot reuse the marinate!
Niki’s Russian Dressing
Equal parts Mayonnaise and Heinz “Chili” Sauce. Mix well and refrigerate. Especially good on beefsteak tomatoes and cold, cold iceberg lettuce wedges!
Sean’s Turkey Burgers
|
1 lb Ground Turkey |
1 Cup Whole Milk Ricotta cheese |
1 Tbs chopped fresh thyme |
|
1/4 cup chopped parsley |
1 cup finely chopped mushrooms |
1/2 cup minced onion |
|
salt and pepper to taste |
Olive Oil |
|
Sautee the mushrooms and onions in the olive oil until the onions are translucent. Cool. While the onions are cooling, mix the ground turkey, the ricotta cheese, the herbs and the cooled onions and mushrooms. Mix well. Form into 4 equally sized patties. If not cooking immediately, refrigerate, covered.
Heat either a grill pan or an outside grill until you cannot hold your hand over the grill for more than a few seconds. Grease the pan or grill and grill the turkey burgers about 3-4 minutes until done.
Because of the ricotta cheese, these burgers will remain moist, but don’t over cook them.
They’re terrific with pesto.
Makes 4 burgers.
Enjoy!