Yogurt-Walnut dip

Dip
(got this from Dr. Oz show last week and like it)

• ½ cup lowfat plain Greek yogurt
• 1 tsp ground walnuts
... • ¾ tsp garlic powder
• 1/8 tsp black pepper
• 1 tsp Tabasco
• chopped cilantro to taste

I usually make double or triple depending on the size of the occasion. I would suggest you make a single batch and see if you like it first… then make some more ;)

From Sarah Hermann Landers...

Thank you for sharing with us on Xyng food on FB. 

Chicken Taco Bowls

This low carb, quick and easy, budget friendly meal has been a hit with our family!! I use green salsa when I make mine. Serve over brown rice for health! It's only 8:40 am and dinner is already in my crock pot!
(Obviously for dairy free, just don't add the cheese)
Recipe HERE.
(pic from original blog)

Bread sticks

gluten-free and buttery-delicious, fill up on cauliflower and enjoy it for more than its nutritional value.

I can’t believe they’re cauliflower bread sticks!
1 cup cooked, riced cauliflower*
1 egg
1 cup mozzarella cheese
1/2 tsp fennel
1 tsp oregano
2 tsp parsley
mozzarella cheese
garlic salt
1. Preheat oven to 350 degrees Fahrenheit.
2.In a greased casserole dish, press about 1-1/2″ deep cauliflower pizza dough.
3. Bake at 350 for 20-30 minutes, or until set.
4. With a spatula loosen the dough around the edges carefully, and remove the square of dough to a greased cookie sheet.
5. With a pizza cutter, slice strips through the set dough ( slice along the width and not the length for normal bread sticks).
6. Separate slightly. Sprinkle with garlic salt and/or extra mozzarella cheese.
7. Bake at 450 degrees until the top browns.
Once the oven is preheated to 450 degrees, it is easy to pop in a couple of pizza crusts as well.
Serve with marinara sauce (optional).

Nutritional Information for the entire crust:

Calories: 434, fat 25g, Carbs 8 (net) 13 if counting all,

Fiber 5 g, protein 41 g.

Nutritional Info for ¼ of the recipe:  Calories 109, fat 7 g, carbs 2 g (net), fiber 1.5 g, protein 10 g

• 
  

Chipless Nachos

Quick Chipless Nachos

layer:
lettuce
mushrooms
cabbage
green jalapeno slices
black olives
purple onion
2 cherry tomatoes cut in half
In a bowl toss a cup of ground pre-cooked hamburger with low-carb taco seasoning mix (check the link for my new favorite mix). Add 2 Tbsp water. Stir with a fork. Place plate on bowl and microwave for 2 minutes, stirring at 1 minute. Let rest.
With a spoon distribute meat across the top of the lettuce and other toppings.
Add shredded cheese (I use pre-shredded colby jack/cheddar). Place in the microwave for another 30 seconds, just until cheese is melted. Drizzle with 1 Tbsp taco sauce and 2 Tbsp Caesar Salad dressing (I use Newman’s Own).
Serve it up!
This is really quick and easy, especially if you keep bagged salad on hand (which I do) and are in a real pinch, especially in hot weather when you need something savory. The lettuce and other veggies do not wilt, and you’ve just enjoyed yourself the easiest plate of chipless nachos ever.
For a more ‘authentic’ feel, you can shred your lettuce and also top with fresh cilantro and parsley.