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Category: - Author:- Contributor:

Easy Egg Plant Salad

Ingredient:

CarbsPerServing:15g total
Effort:Easy
Ingredients:
1 large eggplant – cut ½” pieces 1 large onion – cut ½” pieces, (red, white, yellow,
spanish)
1 can pitted black olives – diced small1 small jar spanish olives
diced into small pieces ¼ cup cider vinegar – more to taste
1 quart tomato sauce – whatever low carb brand you use

Direction:

How to Prepare:
Mix all chopped ingredients and add the vinegar. Toss well to mix
the vinegar with the mixed veggies. Let set a few minutes and toss
again. Add the tomato sauce and mix again. Add red pepper and black
to taste (1/2 tsp red is hot).
Mix one more time before placing in a 4 qt. Corningware pot. Bake in
the oven at 325`F for about 1 hour (1 ½ hours is mushy)
Let cool to room temperature, toss and refigerate before serving
(sandwich spread, appetizer, main course with chicken,pork or beef).
Suggestions: prep time on the above recipe is about 15 minutes, has
a very unique taste that satisfies the appetite.
NOTES : Counts for black and spanish olives not included in totals.

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Title:CROCK POT POTATO SOUP - Author: N/A - Contributor:

Ingredient:

6-8 potatoes, chunked
2 med. carrots, cubed
2 stalks celery, cubed
1 med. onion, chopped
1 tbsp. parsley flakes
5 c. water
Salt and pepper to taste

Direction:
Cook in crock pot on low for 8 hours or until vegetables are done. One hour before serving, add one can of evaporated milk.