Valerie's Kreative Recipes

Val's Taco Salad ~ Ingredients.. Tostinos Nacho chips Ground beef McCormick Taco seasoning (hot) Kraft 2% Mexican cheese (shredded) Tostinos Medium Salsa Sour cream FreshTomatoes (Chopped or Diced) Spring onion (optional) Jalapeno peppers (optional) Directions: Brown beef. Drain the oil and add about 1/4 cup of water depending upon how much meat you have and the taco seasoning and stir. (These directions appear on the back of the taco seasoning pack.) Continue to cook meat over low heat for another 8-10 minutes. Arrange nachos around platter and add half of the cheese. Add the meat, while hot.. then the salsa, diced tomatoes, spring onions, the rest of the cheese and finish with sour cream on top. (I've found that sometimes the nachos on the bottom get soggy, so put the nachos on the side in a platter...) ******************************************************* Apple Cider Biscuits 2 c King Arthur All Purpose or Bread Flour 4 ts Baking powder 2 ts Sugar 1/2 ts Salt 1/3 c Butter; cut into chunks 3/4 c Apple cider 1/8 ts Cinnamon Heat oven to 450 degrees Combine flour, baking powder, sugar and salt; cut in butter to make coarse crumbs. Stir in cider mix until soft dough forms. Turn dough onto lightly floured surface. Knead into small ball. Pat out to 1/2" thick with floured cutter - cut biscuits. Place 1" apart on ungreased sheet. Sprinkle with cinnamon. Bake 12-15 minutes. Cool on rack. Makes Eight 2-1/2" biscuits. ******************************************************* Low Fat Turkey Tenderloins with Cornbread Stuffing Stuffing: 4 slices bacon, cut into 1/2 inch pieces 1/4 cup finely chopped onion 1.4 cup finely chopped celery 1 1/2 cups Pepperidge Farms Cornbread or Herb Stuffing Mix 3/4 cup vegetable broth or water Turkey 1 (1lb) fresh turkey tenderloins 1/2 tsp hickory smoked salt or Kosher salt 1/4 tsp coarse fresh ground pepper 1/4 tsp salt free poulty seasoning Directions: 1. Heat grill for indirect cooking ( place a disposable foil pan in the center of the bottom of the grill and fill with 1/2 inch of water. Place about 80 charcoal briquets on either side of the pan and ignite the briquets. When ready to grill, place the food on the rack about the pan with the water in it. Cover the grill while grilling. Add additonal briquets to the sides as needed to maintain heat. 2. Cook bacon in a lasrge skillet over medium heat till crisp. Remove all but 1 tbsp of grease form the pan.. Reserve dripping for brushing on the tenderloins. To the skillet, add onion and celery and cook for 2-3 min. Add stuffing mix and broth and stir well to mix. Cover and remove from heat. 3. To butterfly turkey tenderlon, starting at long side, cut the tenderloin in half horizontally, cutting almost, but not all the way through. Repeat with other tenderloin. 4. Spoon stuffing into side of tenderloin and close the tenderloin and secure with a toothpick. Brush the tenderloins with the bacon drippings and sprinkle with salt, pepper and poultry seasoning. 5. When ready to grill, place stuffed tenderloin on grill for indirect cooking and cook for 30 min or until meat thermometer registers @185 degress. Turn twice while cooking adn continue to brush with bacon drippings. Remove toothpicks when ready to serve. Cut into slices. ** You may bake the tenderloins in the oven @ 350 for 30-40 min. Calories: per WLS Serving - (1/3 tenderloin) 260 Protein: 38g Carbs: 10g Fat: 7g Copyright 2005 - Valerie Renee' Campbell Check out bariatric101.com for my new bariatric cookbook !!! VAL