• 2 pounds beef chuck roast
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 ounces butter
• 4 green onions, sliced (white parts only)
• 4 tablespoons all-purpose flour
• 1 (10.5 ounce) can condensed beef broth
• 1 teaspoon prepared mustard
• 1 (6 ounce) can sliced mushrooms, drained
• 1/3 cup sour cream
• 1/3 cup white wine
• salt (to taste)
• ground black pepper to taste

Directions:

1. Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.

2. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.

3. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.

4. Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.

5. great low carb and Atkins friendly recipe.

• 3 teaspoons grated fresh ginger root
• 1/3 cup orange marmalade
• 4 cloves garlic, minced
• 3 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1/4 teaspoon hot pepper sauce
• 1 tablespoon mustard powder
• 1 cup beer
• 1 (8 pound) prime rib roast
• 1/4 cup olive oil
• freshly ground black pepper

Directions

1. Mix together the ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce, and mustard. Stir in the beer. Prick holes all over the roast with a 2 pronged fork. Pour marinade over roast. Cover, and refrigerate for at least 2 hours, basting at least twice.

2. Preheat oven to 400 degrees F (200 degrees C).

3. Place roast on a rack in a roasting pan. Pour about 1 cup of marinade into the roasting pan, and discard remaining marinade. Pour olive oil over roast, and season with freshly ground black pepper. Insert a roasting thermometer into the middle of the roast, making sure that the thermometer does not touch any bone. Cover roasting pan with aluminum foil, and seal edges tightly around pan.

4. Cook roast for 1 hour in the preheated oven. After the first hour, remove the aluminum foil. Baste, reduce heat to 325 degrees F (165 degrees C), and continue roasting for 1 more hour. The thermometer reading should be at least 140 degrees F (60 degrees C) for medium-rare, and 170 degrees F (76 degrees C) for well done. Remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 minutes before slicing.

Makes 12 servings A great low carb and Atkins (and other low carbohydrate diet) friendly recipe.

• 4 6 oz. fresh Ahi tuna steaks, about 3/4-inch thick
• vegetable oil
• sea salt and freshly ground black pepper
• 8 Tbsp. cold unsalted butter
• 3 green onions, thinly sliced
• 1-2 Tbsp. fresh lime or lemon juice
• 3 Tbsp. soy sauce
• 1-2 Tbsp. prepared wasabi

Brush tuna steaks on both sides with the oil and season with salt and pepper.

Combine the butter, onion, lime juice, soy sauce and wasabi in a small pan.

Heat a heavy, nonstick frying pan over high heat. Place the tuna in the pan and sear until crispy and brown. Turn over and sear the other side. Be careful not to overcook the tuna. It’s best rare to medium rare.

While the tuna is cooking, heat the butter mixture over low heat, stirring constantly until smooth and emulsified.

Serve the tuna immediately, drenched with the sauce.

A great low-carb recipe.

• Total Calories: 1853
• Fat: 126 grams
• Carbs: 12 grams
• Fiber: 2 grams
• Protein: 165 grams

A great low carb and Atkins (and other low carbohydrate diet) friendly recipe.

MAKES SIX SUNDAES. PREP: 15 min. COOK: 30 min.

• 2 c. all-purpose flour
• 1 c. cornstarch
• 1 1/2 tsp. baking powder
• 1 tsp. salt
• 2 Tbsp. sugar
• 3 eggs
• 1 1/2 c. water
• 6 Milky Way candy bars
• 5 c. cornflakes
• oil for deep frying
• 1/2 gallon BYU Creamery LaVell’s Vanilla or Merrill’s ABC ice cream
• raspberry topping
• whipped cream
• 1/3 c. chopped peanuts

Directions

1. Prepare batter: Mix first seven ingredients (flour through water) and blend until smooth. Batter should be fairly thick; thinning should not be necessary. Refrigerate until used.

2. Unwrap candy bars and crush cornflakes. Dip candy bars—one by one—into batter, coating each completely. Dip battered candy bars in crushed corn flakes; gently coat all sides. Carefully place coated candy bars on a lightly floured tray.

3. Cook candy bars in a deep fryer (oil at about 350 degrees) until batter is set and golden brown. (If the batter is cooked but the inner candy bar is not yet soft, heat in a microwave for a few seconds.)

4. Serve with a scoop of ice cream, drizzled with raspberry topping and garnished with whipped cream and chopped nuts.

For the filling:

• 1 1/4 cups sour cream
• 2/3 cup mayonnaise
• 3 tablespoons fresh lime juice
• 1 to 2 drained bottled pickled jalapeno chilies, or to taste, seeded and minced (wear rubber gloves)
• 4 2/3 cups chopped cooked chicken
• 4 plum tomatoes, seeded and chopped
• 2 cups chopped scallion
• 1/4 cup chopped coriander

Chili corn crepe batter:

• 3/4 cup all-purpose flour
• 1/3 cup yellow cornmeal
• 1/2 teaspoon salt
• 4 teaspoons chili powder
• 3/4 cup plus 2 teaspoons chicken broth
• 3 large eggs
• 1 tablespoon unsalted butter, melted and cooled
• melted butter for brushing the crepes
• sour cream, avocado slices, coriander sprigs, and lime slices for garnish

Preheat oven to 400F.

Quarter dough. Roll out 1 piece into a 10-inch round on a lightly floured surface and sprinkle evenly with 1 tablespoon parmesan and black pepper to taste. Arrange one fourth each of salami, provolone, and roasted peppers in an even layer over dough. Roll up dough round, then tuck ends under and pinch edges to seal.

Make 3 more rolls in same manner and arrange 2 inches apart on a lightly greased baking sheet. Brush lightly with egg and cut 3 (1/2-inch) steam vents in each roll. Bake in middle of oven until golden, 30 to 35 minutes.

Makes 4 main-course servings.

Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; saute until slightly softened, about 3 minutes. Add chili powder; stir 1 minute. Add chicken; stir 2 minutes. Add broth, corn, tomatoes and 1/2 bunch cilantro sprigs to saucepan; bring to boil. Reduce heat and simmer until chicken is cooked through, about 10 minutes. Discard cilantro sprigs. (Can be made 1 day ahead. Chill. Bring to simmer before continuing.)

Add chopped cilantro and lime juice to soup. Season with salt and pepper. Garnish with sour cream.

Serves 4.

For the cake:

• 1 3/4 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 3 tart cooking apples, such as Granny Smith or
• Braeburn, 1 lb. total, peeled, cored and
• coarsely chopped
• 2 Tbs. strained fresh orange juice, lemon juice
• or apple juice
• 1/3 cup firmly packed light brown sugar
• 1 1/2 tsp. ground cardamom
• 1 tsp. ground cinnamon
• 8 Tbs. (1 stick) unsalted butter, at
• room temperature
• 8 oz. cream cheese, at room temperature
• 1 1/2 cups granulated sugar
• 1 tsp. vanilla extract
• 2 eggs

For the vanilla glaze:

• 3/4 cup confectioners’ sugar, sifted
• 2 Tbs. condensed skim milk, warmed, plus more as needed
• 1/2 tsp. vanilla extract

• 2 boneless, skinless chicken breasts, cut in 1/2 to look like medallions
• balsamic vinaigrette (use recipe below or store-bought)
• olive oil
• butter
• 1 sliced red bell pepper
• 1/2 large diced yellow onion
• mushrooms, if desired
• salt, pepper, and any other seasonings (I used Lawry’s seasoning salt)

In a bowl whisk together vinegars, mustard, shallot, and salt and pepper to taste. Add oil in a stream, whisking, and whisk vinaigrette until emulsified. Marinate chicken in balsamic vinaigrette and refrigerate for a few hours or over night; season with salt and fresh ground pepper. Heat 1 1/2 Tablespoons olive oil and one tablespoon butter in a large skillet over medium heat. Saute sliced red pepper and onion until tender. Add chicken and mushrooms and cook until done, stirring often.

Balsamic Vinaigrette

• 2 tablespoons balsamic vinegar

• 2 tablespoons white-wine vinegar

• 2 teaspoons Dijon mustard

• 1 garlic clove, minced

• 2/3 cup olive oil

• Salt
• Flour
• Several eggs
• White breadcrumbs
• Oil
• Lemons

Trim the fat from the meat. Pound it to 1/2 inch thick with a wooden mallet (or a meat tenderizer). Pat it dry and salt it on both sides.

Just before cooking, prepare three low dishes big enough to dip meat into. In the first, put a few cups of flour. In the second, 2 or 3 eggs, beaten. In the third, the breadcrumbs. Prepare the oil by filling your skillet with enough oil to cover the meat (1/2 inch or so). Heat it to about 375 degrees. It should be hot enough to sizzle and make the breading puff up as soon as you drop it in, but if it gets too hot, the breading will get soggy and greasy before the meat is cooked through.

Take each piece of meat and dip it into the flour until coated all over. Shake off the excess, and dip it into the egg, coating each side. Dip it into the breadcrumbs, again shaking off the excess. Drop it into the hot oil. Cook until the breading is golden (about 3 minutes) and turn with a fork to cook the other side. Interior should be tender and juicy. Serve immediately with lemon wedges.

Note: When we use pork, we buy the thin cut, boneless pork loin. You don’t even really need to pound it out with a mallet.

Mix all the ingredients together with a hand mixer and bake in a casserole dish for 1 hour at 350 degrees until golden. Serve with tortilla chips.

• � lb fresh mushrooms sliced
• 2 T butter
• 1 14 oz can chicken broth
• 4 chicken breasts
• 1 14 oz can artichoke hearts, drained
• � cup butter
• � cup flour
• � t salt
• 1/8 t pepper
• � c half and half
• � c parmesan cheese
• � t dried rosemary

Saute mushrooms in 2 T butter. Set aside. Put chicken breast in simmering chicken broth in a single layer. Cover, cook 20 minutes. Remove from broth. Save � c broth. Cool. Skin and bone chicken, and arrange chicken in an 8x12 casserole. Top with artichoke hearts. Set aside. Melt � c butter, stir in flour, salt, and pepper until smooth. Gradually stir in � c chicken broth and light cream. Cook and stir as mixture boils and thickens. Blend in parmesan cheese and rosemary. Pour over artichokes. Sprinkle mushrooms down the center. Bake at 325 degrees for 30 minutes. 4 servings.

Combine all ingredients, and stir well with a whisk. Cover sauce, and chill.

INGREDIENTS

• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound skinned, boned chicken breast, cut into thin strips
• Cooking spray
• 6 cups shredded romaine lettuce
• 1-1/3 cups thinly sliced green bell pepper rings
• 1 cup sliced red onion, separated into rings
• 1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
• 2 tablespoons sliced ripe olives
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1 medium tomato, cut into 8 wedges

Creamy Cilantro-Lime Sauce

Prep Time: 20 minutes Cooking Time: 8 minutes

1. Combine first 6 ingredients in a medium bowl. Add chicken, bell pepper rings, and red onion; toss to coat. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add chicken mixture; saute 8 minutes or until chicken is done. Set aside.
2. Divide lettuce, cheese, olives, beans, and tomatoes among 4 bowls; top with chicken mixture. Serve with Creamy Cilantro-Lime Sauce.