Low Carb - Taco Layer Casserole

1 pound lean ground beef
1 1.24 oz packet of Taco Seasoning
1/2 Medium Onion
2 Cloves of garlic
1- 1 1/5 block of cream cheese (softened)
Chopped tomato
Chopped lettuce
Shredded Cheese
Salsa or favorite taco sauce (optional)

Brown ground beef with onions and garlic until fully cooked. Add in taco seasoning mix. Stir together. When fully cooked and mixed, pour into square casserole dish and let cool for 5-8 minutes.

Spread softened cream cheese on the top making sure it is spread evenly over the ground beef and covered. Sprinkle shredded cheese on top. Put tomatoes and lettuce over the shredded cheese. Add salsa or taco sauce if desired.

Refrigerate leftovers immediately.

Makes 5-6 servings 
Carbs: 6 carbs per serving

Impossible Brunch Pie

1 package frozen broccoli -- cooked and drained OR other frozen vegetable of your choice
1 cup sour cream
1 cup cottage cheese - creamed
1/2 cup Bisquick. baking mix
1/4 cup butter - melted
2 eggs
1 tomato - thinly sliced
1/4 cup Parmesan cheese - grated

Heat oven to 350 degrees. Grease 9" pie plate. Spread broccoli in plate. Beat sour cream, cottage cheese, baking mix, margarine and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater.

Pour into plate. Top with tomatoes; sprinkle with Parmesan cheese. Bake until knife inserted between center and edge comes out clean, about 30 minutes.

Cool 5 minutes. 6-8 servings.

Fresh Tomato Bisque

2 lb. ripe tomatoes (about 6)
1 onion, sliced thin
1 tablespoon butter
1 bay leaf
1 tablespoon brown sugar
2 whole cloves
1 tsp. salt
1/2 tsp. black pepper
1 tsp. chopped fresh basil
1 pint light cream
1 cup milk
6 large toasted butter croutons
2 tablespoon chopped chives
Skin and seed the tomatoes. Sauté onion in butter and add tomatoes chopped.

Add bay leaf, sugar, cloves, salt, pepper and basil. Simmer, stirring occasionally,
until tomatoes are thoroughly cooked, about 25 minutes.

Remove bay leaf and cloves and transfer mixture to blender to purée (or strain
through a coarse sieve). Add cream and milk and heat through. Serve topped
with toasted butter croutons.

Barbecued Orange Chicken

2 1/2 lbs chicken parts

BBQ Sauce:
1/4 cup vegetable oil
1/4 cup frozen orange juice concentrate
1/2 cup white wine vinegar
1/4 cup tomato paste
1 orange zest, removed with grater, orange
slices reserved for salad

Salad:
1 large, ripe tomato
1 orange, sectioned (without rind, see above)
2 scallions, chopped
1 Tablespoon vegetable oil
1 Tablespoon white wine vinegar
1/8 Teaspoon salt
1/8 Teaspoon pepper

Prepare grill; heat coals.

In medium bowl, mix together all barbecue ingredients until smooth. Place chicken on grill away from center heat, skin−side−down; cook 15 minutes.

Turn chicken and grill for 10 additional minutes. Brush chicken pieces with sauce and turn occasionally; cooking for additional 10 minutes.

Cut tomato into wedges and place in medium bowl. Use sharp paring knife to cut out white pith off orange. Remove orange sections and add them to tomato. Sprinkle with oil, vinegar and scallions; toss. Season with salt and pepper and toss again.

Serve chicken with salad on the side.

Broiled Stuffed Tomatoes

6 medium tomatoes, washed
salt and pepper
1 can (6 1/2 - 7 ounces) tuna, drained and flaked
1/2 cup diced celery
2 teaspoons sweet pickle relish
1/2 cup mayonnaise
PREPARATION:
Cut a slice from the end of each tomato; scoop out center and pulp of tomatoes. Season tomatoes with salt and pepper; turn upside-down to drain.

Combine tuna, celery, relish, mayonnaise; season to taste with salt and pepper.

Fill tomato cups with tuna mixture. Arrange stuffed tomatoes in a baking dish. Place under broiler, about 4 to 5 inches from heat source, for 5 minutes. Top each tomato with a little more mayonnaise; broil for 4 to 5 minutes longer, until mayonnaise is browned.

Save energy by using this broiler unit rather than your conventional oven!