Ingredients
Taco Salad:
4 chicken breast – boil, then shred with fork
Olive Oil Cumin
Chili Powder
1 Can Rotel tomatoes with green chilis

1 Large yellow onion – diced
1 Head Iceberg lettuce
1 Can black olives
Shredded cheddar cheese
Sour Cream Guacamole (optional)
Homemade Salsa:
1 large can peeled tomatoes
1 small bunch cilantro
1 medium/large onion garlic
salt

Steps
In a large skillet, pour about 2 Tblsp olive oil and turn up to med/high heat.
Sautee about ¼ of the onions.
Add the shredded chicken, cumin and chili powder and Rotel.
Simmer for approximately 20 minutes, stirring occasionally.
Meanwhile, shred lettuce and place in bowls.
When Chicken mixture is done, place a heaping on top of the lettuce and cover with cheese, olives, sour cream, the remaining onions.
Combine salsa ingredients in blender.
Add to salad, this will be used as your dressing.

Servings
4 – 6 Persons

Ingredients
4 boneless skinless chicken breasts
1 Cup Mayo
6 slices bacon
2 Cups shredded cheddar cheese

Steps
Cook bacon until crisp, then crumble.
Cube chicken breast and cook thoroughly.
Mix all ingredients together.
Spread into a 8” cake pan.
Bake for about 15 minutes.
Serve on top of a bed of lettuce.
Top with black olives if you like.

Carbs Per Serving : 35g total

Ingredients
1 cup cottage cheese
¼ cup ketchup
1 teaspoon paprika
¼ teaspoon salt
1 tablespoon relish
1/8 teaspoon pepper
2 tablespoons celery – finely diced
2 tablespoons green pepper – finely diced
2 tablespoons onion – finely diced
2 tablespoons olive oil

Steps
In a blender combine cheese, ketchup, oil and spices.
Blend till smooth.
Stir in rest of ingredients.
Chill several hours.

Carbs Per Serving : 8g total

Ingredients
½ cup yogurt
1 tablespoon oil
1 tablespoon Parmesan cheese – grated
¼ teaspoon basil – dry
1 tablespoon parsley – dry
1 ½ teaspoons lemon juice
¼ teaspoon garlic powder

Steps
Combine all ingredients and mix well.
Chill overnight.

Servings
16 ~ 17 Persons

Ingredients
1 lg head cauliflower 1 lg bunch broccoli
1 sm onion (or 4 green ones) 1 pkg froz peas (or pea pods)2 cups mayo
1 cup sour cream 1 tsp garlic powder

Steps
Mix Mayo, sour cream and garlic powder in a small bowl.
Break caulif and broccoli into bite sized florets.
Add onion.
Toss sauce with broccoli, cauliflower and onion.
Add peas last (if using pods, cut into ¼ inch pieces).
Refrigerate at least 4 hours or overnight.