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Category: - Author:- Contributor:

Quick Fixin’ Taco Salad

Ingredient:

CarbsPerServing:7g total
Effort:Easy
Ingredients:
1 Can Herfords brand Shredded Roast Beef – Or equivalent (Libby’s)1
Cup shredded cheddar cheese 3 Tablespoons sour cream
2 Cups Iceberg Lettuce 2 Tablespoons black olives
3 Tablespoons low carb salsa

Direction:

How to Prepare:
Drain gravy juice from can, Heat the Roast Beef (microwave works
great). Place Roast beef over lettuce and top with:
cheese, sour cream, black olives and salsa.
NOTES : Makes two good size servings at approximately 4/5 carbs per
serving.
Counts for Herford’s Shredded Beef and low-carb salsa not included

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Pick of the Week

Title:NO SCUM CROCK DILL PICKLES - Author: N/A - Contributor:

Ingredient:

1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock

Direction:
Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place.