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 My daughter-in-law Christy told me about this recipe she had found on line and I decided to try it myself. It was amazingly similar to those tasty little hamburgers from White Castle that we love so much, especially when eaten with dill pickles on the side!
1 pound lean ground beef
1 envelope onion soup mix
Salt & Pepper to taste
8 ounces shredded cheddar cheese
2 eggs
1/2 cup mayonnaise
1/4 cup heavy cream
1. In a large skillet over med-high heat, cook ground beef until meat is no longer pink; drain well. Stir in the onion soup mix, salt and pepper. Stir in 1/2 of the cheddar cheese; transfer to a 9-inch pie plate; top with the remaining cheddar cheese.
2. In a small bowl, whisk together the eggs, mayonnaise and cream; pour over meat mixture.
3. Bake at 350 degrees F. for 30 to 35 minutes; let stand 10 minutes before serving. Makes 6 to 8 servings.
Emily
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 I found this recipe in an old church cookbook and decided to give it a try. It turned out really tasty. It was completely different from my usual ground beef chili but we liked it immensely!
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon crushed oregano
1/2 teaspoon cilantro leaves
1/4 teaspoon ground red pepper
1 tablespoon olive oil
1 pound boneless, skinless chicken breast, cut into bite-size chunks
1 small onion, chopped
1 (14 ounces) can chicken broth
1 (4 ounces) can chopped green chilies
1 (15 ounces) can great northern beans, undrained
shredded cheddar cheese (optional)
1. Combine the first 5 ingredients in a small bowl and set aside.
2. Heat the oil in a 3-quart saucepan over medium-high heat; add the chicken and cook until meat is no longer pink. Remove chicken from pan and set aside.
3. Add the chopped onion to the pan; cook 2 minutes. Stir in the chicken broth, green chilies and spice blend; cover and simmer 30 minutes.
4. Stir in the cooked chicken and beans; cover and simmer for an additional 10 minutes. Garnish with shredded cheese, if desired. Makes 4 servings.
Note: I like to serve this with warm cornbread muffins.
Emily
Emily's Favorite Recipes:
 Put this recipe together in the morning and you’ll have a delicious dinner on the table in a matter of minutes!
6 boneless, skinless chicken breast halves
1 tablespoon olive oil
1 tablespoon butter
1 small onion, sliced
2 ribs celery, sliced
1 green bell pepper, cut into strips
1 medium head cabbage, cut into eights
2 cloves garlic, crushed
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
2 bay leaves, crumbled
1/2 cup chicken broth
1. In a large skillet, over medium-high heat, brown the chicken on both sides in the oil and butter; remove to a plate and set aside.
2. Drain accumulated fat in skillet, reserving 2 tablespoons; add the onion, celery and green pepper. Sauté vegetables until slightly golden in color; transfer to the slow-cooker.
3. Arrange the cabbage over the vegetables; top with the chicken breasts.
4. Combine the garlic, rosemary, thyme, basil, bay leaves and chicken broth in a small bowl; pour over the chicken. Cover the slow cooker and cook on Low for 6 to 7 hours. Makes 6 servings. Each serving contains 36 grams of protein and approximately 4 net grams of carbohydrates.
Emily's Favorite Recipes:
 There’s nothing quite like a comforting bowl of soup especially during the cool weather season. Whether you’re counting calories or not, this delicious recipe from Weight Watcher’s “Simply the Best” cookbook is sure to “hit the spot”.
3/4 cup pearl barley
1 tablespoon olive oil
4 onions, chopped
2 celery stalks, chopped
1-1/2 pounds mushrooms, sliced
4 cups low-sodium beef broth
3 carrots, sliced
2 tablespoons tomato paste (no salt added)
1/2 teaspoon salt
Freshly ground black pepper to taste
Minced parsley
1. In a large saucepan, stir the barley and 4 cups water; bring to a boil. Reduce the heat and simmer, partially covered, until the barley is partially cooked, about 30 minutes.
2. Meanwhile, in a Dutch oven, heat the oil. Add the onions and celery; cook, stirring as needed, until softened, 6-8 minutes. Add the mushrooms and cook, stirring as needed, until the mushrooms begin to soften and release their liquid, about 5 minutes.
3. Add the broth, carrots, tomato paste and barley with it’s liquid; bring to a boil. Reduce the heat and simmer, partially covered, stirring as needed, until the barley and carrots are tender, about 30 minutes. Add the salt and pepper; serve, garnished with the parsley. Makes 6 servings.
Per Serving: 182 Calories, 3 grams Total Fat, 0 grams Saturated Fat, 0 mg. Cholesterol, 264 mg. Sodium, 32 grams Total Carbohydrate, 7 grams Dietary Fiber, 9 grams Protein, 42 mg. Calcium.
Serving Provides: 1 Bread, 3 Fruit/Vegetables, 1 Fat.
Points Per Serving: 2
Emily
Emily's Favorite Recipes:
 Whether you are counting your carbohydrates (like some of my family members) or not, you are sure to enjoy this simple pork dinner. The combination of onion and mustard flavors give these chops real taste appeal the whole family will appreciate!
8 boneless pork loin chops
1 or 2 tablespoons olive oil
1 medium onion, sliced
2 cloves garlic, crushed
1 teaspoon dry mustard
1/2 teaspoon salt
1 teaspoon black pepper
Dash of hot sauce
1 tablespoon cider vinegar
1/2 cup white cooking wine
2 tablespoons spicy brown mustard
1/2 cup heavy cream
1. In a large, heavy skillet over medium-high heat, brown the pork in the oil on both sides; transfer to a 5-quart slow cooker.
2. Reduce the heat to medium-low; add the onion to the skillet and sauté until translucent. Stir in the garlic, dry mustard, salt, pepper, and hot sauce; sauté for 1 or 2 minutes longer. Spoon mixture on top the pork in the slow cooker.
3. In a small bowl, combine the vinegar and cooking wine; pour over meat mixture in slow cooker. Cover and cook on Low for 6 hours.
4. Remove the pork to a platter; stir the mustard and cream into the sauce in the pot.* Serve the sauce over the pork.
Makes 8 servings, each with 4 grams carbohydrate and 1 gram fiber for a total of 3 grams of effective carbohydrates.
* If you like a slightly thicker sauce, stir 1 tablespoon all-purpose flour into the mustard and cream before adding it to the sauce. This will only add a minimal amount of carbohydrate to each serving.
Emily
 Your family, friends and guests alike will enjoy this rich cheesy dip. Don’t be surprised by how quickly it disappears!
1 (8 ounces) package cream cheese, softened
1/2 cup mayonnaise
1-1/2 cups shredded cheddar cheese
2 tablespoons chopped onion
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
8 slices bacon, cooked crisp and crumbled
1. Preheat the oven to 350 degrees F.
2. In a medium mixer bowl, beat the cream cheese and mayonnaise until smooth. Stir in the cheese, onion, parsley and garlic powder until well combined. Spread the mixture evenly on the bottom of a 9-inch glass pie plate.
3. Sprinkle the crumbled bacon over the top and bake for 15 minutes. Makes 12 servings each with 2 grams of carbohydrates, a trace of fiber and 7 grams of protein.
Emily
 I was in the mood for some fried salmon patties one day last week but alas, I did not have any salmon in my pantry. I did, however, have some tuna, so I decided to substitute the tuna for the salmon. I must say, they turned out to be quite good!
2 (5 ounces each) cans water-packed tuna, drained and flaked
3 egg whites*
2 teaspoons lemon juice
3 tablespoons seasoned dry bread crumbs
2 tablespoons minced fresh onion
1 teaspoon dried parsley flakes
1/4 teaspoon black pepper
1. In a medium bowl, combine all the ingredients until well blended. Shape the mixture into 4 equal patties.
2. Spray a large nonstick skillet with nonstick cooking spray; heat over medium heat. Add the patties and cook until golden brown, about 5 minutes on each side. Makes 4 servings.
Per Serving: 137 Calories, 1 g Total Fat, 0 g Saturated Fat, 32 mg Cholesterol, 462 mg Sodium, 5 g Total Carbohydrate, 1 g Dietary Fiber, 26 g Protein, 24 mg Calcium.
* If you are not watching your cholesterol, you could use 3 whole eggs. The cholesterol count will, however, be higher.
Emily
 It doesn’t matter if you are keeping track of your carbs or not, these chops are wonderful! At least, my hubby thinks so!
1-1/2 pounds boneless pork loin chops, sliced thin
4 tablespoons butter
1 small onion, sliced
1 clove garlic, crushed
8 ounces sliced mushrooms
1 can quartered artichoke hearts, drained
1/2 cup chicken broth
2 teaspoons Dijon mustard
1. Melt 2 tablespoons of the butter in a large, heavy skillet over medium heat. Brown the meat on both sides, about 4 minutes per side; transfer to a plate and keep warm.
2. Add the remaining butter to the skillet; add the onion, garlic and mushrooms. Sauté until the onion and mushrooms are limp. Add the artichokes, chicken broth and mustard; stir to dislodge the tasty brown bits on the bottom of the skillet. Return the pork chops to the skillet; cover and simmer for about 5 minutes. Serve the chops with the vegetables spooned over the top.
Makes 4 servings each with 6 grams of carbohydrates and 2 grams of fiber for a total of 4 usable carbs and 25 grams of protein.
Emily
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