A quick meal to throw together on a busy weeknight.
1 lb Yves Just Like Ground Round
1 medium Onion, chopped
2 cloves Garlic, minced
1/3 cup chopped Celery
1/3 cup chopped Green Pepper
1/3 cup Ketchup
1/4 cup Water
1 Tablespoon Worcestershire Sauce
1/2 teaspoon Salt
Fresh ground Pepper
1 1/2 teaspoons Oregano
dash of Red Pepper Sauce
6 Burger Buns, split
Cheddar Cheese Slice
Saute onions in 10inch skillet.
Add garlic and continue cooking for another few minutes.
Add ground beef and cook until beef is evenly browned.
Stir in remaining ingredients except split buns.
Cover and cook over low heat 10 – 15 minutes or just until vegetables are tender.
Lightly toast split buns with a slice of Cheddar cheese on each.
Fill buns with beef mixture.
1 (14oz ) can Pink Salmon, drained and flaked
1/3 cup Thousand Island Dressing
2 Green onions, finely chopped
8 slices Whole Grain Bread
Combine Salmon and dressing in a medium mixing bowl, mash with fork and stir well.
Stir in green onion.
Spread a few tablespoons of salmon mixture on a slice of whole grain bread, put a layer of spinach leaves on top of filling, sprinkle with salt and pepper then top with another slice of whole grain bread.
Cut diagonally and serve with fresh tomato slices.
2 (6oz cans) Chunky Tuna, well drained
1/2 cup finely chopped Celery
2 finely chopped Dill Pickles
1/2 cup Mayonnaise
1 teaspoon Celery Salt
Coarse pepper, to taste
6 slices Cheddar Cheese
*6 Slices Whole Grain Bread, lightly toasted
6 Tomato Slices
Green Onions, greens only, thinly sliced
Line baking tray with parchment paper.
Place whole grain bread on lined baking tray, place in oven and turn oven on to heat to 350F
While oven is heating, prepare filling:
In medium mixing bowl combine drained tuna, chopped celery and dill pickles, mayo, celery salt and pepper.
Remove baking tray from oven, spread tuna mixture on bread slices; top each with a tomato and cheddar slice.
Return to oven and bake for 15 minutes, or until the cheese is melted.
Cut each slice diagonally, place 2 pieces on each plate and sprinkle with thinly sliced green onions
My husband is beginning Week Two of the Atkins Diet. Perhaps I drove him to it with all my cooking and more particularly, my baking! Tonight’s dinner was a little light for him and I knew he was going to be craving something after dinner. I had a quick look around and found a recipe for a Low Carb Pumpkin Cheesecake. Granted it is not a real Cheesecake but, oh my, it was amazing!
Dollop of Cinnamon Whipped Cream
Sprinkling of Cinnamon Toasted Walnuts
In a 2 cup pyrex measuring cup measure the pumpkin, add the cream cheese.
Microwave for 30 seconds, stir and microwave for another 30 minutes, stir.
Use a small whisk to beat the cream cheese and pumpkin until no lumps remain.
Stir in spices and Sugar Twin.
Spoon into dessert dishes.
Put in fridge for about 30 minutes.
Top with Cinnamon Whipped Cream:
1 cup Whipping Cream
dash of Vanilla
dash of Cinnamon
dash of Sugar Twin
Combine all ingredients in mixing bowl; using whisk attachment beat until stiff peaks form.
Transfer leftovers to a glass bowl, cover with plastic wrap and refrigerate.
Sprinkle with Cinnamon Toasted Walnuts:
1 /4 cup Walnut halves, broken into bits
dash of Cinnamon
dash of Sugar Twin
Place walnut bits on microwave safe plate; toss with cinnamon and sugar twin.
Microwave for 60 seconds, stir and repeat 3 or 4 times.
Another picture because it was so good!
The original Recipe:
Not a very eye appealing website but I stuck with it…glad I did because I found this fabulous recipe! Sugar Free Shiela.com
Welcome to my Kitchen where the most important ingredient is Love.