Yellow Squash Tea Sandwiches
Serving size ,1/12 total yield. Carbs per serving,: 1.6 grams of carb.
Ingredients:
1 ¼ cups mayonnaise
1 pound bacon, cooked crisp, drained thoroughly, and crumbled
1 green bell pepper, seeded and diced
72 slices of yellow crookneck squash (about 6 squash)
In a large bowl, combine the mayonnaise, bacon, and bell pepper, mixing by hand until completely blended.
On a large sheet of waxed paper, line up the squash rounds in three rows of 12 slices. Spread the mixture, like frosting, on all slices in two of the long rows. Stack a “frosted” slice onto another “frosted” slice and top with an “unfrosted” one. Repeat this process for an additional three rows of 12 slices. You should have 24 three-tiered sandwiches when you’re finished.
Arrange the tea sandwiches on a serving platter, loosely cover with plastic wrap, and refrigerate until ready to serve.
Awesome Olive Paste
Serving size,1 Tablesp. Carbs per serving,: 0.7 gram of carb.
Ingredients;
2 cans black, pitted olives (11.5 ounces total dry weight)
2 Tablesps drained capers (or more, as desired)
½ cup pine nuts
1 Teasp crushed garlic in olive oil
2 Tablesps freshly chopped parsley
salt to taste
freshly ground black pepper to taste
1 Tablesp extra-virgin olive oil
Thoroughly drain olives and capers. Put all ingredients in food processor or blender. Puree to desired consistency.
Blue Cheese Dressing
Note: Total Carbs: 14.75 -Carbs per Tablesp: .615
Ingredients:
4 oz. blue cheese, crumbled
1 cup sour cream
1/4 cup mayonnaise
2 tsp. minced garlic
1 Tbsp. red wine vinegar
salt and pepper to taste
Mix all the ingredients. Cover and refrigerate overnight or for up to one week. Taste and adjust the seasoning if necessary.
Roasted Vegetables with Tuna
Note: serves 4 . Total carbs 40
Ingredients:
4 bell peppers
1 medium onion
1 small green Chile, - jalapeno or Serrano ( seeded and minced)
3 Tbs of olive oil
1 ½ Tbs of fresh lemon juice.
2 hard cooked eggs, cut into wedges
2 and( 3 ¼) cans of light tuna packed in oil, drained.
6 anchovy fillets, page 40, optional
Preheat oven to 475 F. put the peppers and onion on a baking sheet on the top shelf of the oven for 30 minutes. Add the tomatoes for at least 5 minutes. The vegetables should be soft and very well browned.
Peel and seed the peppers, then dice them. Peel and dice the onion. Peel the tomatoes and take out as many seeds as you can and dice the flesh. Save any juice for the salad. Put the vegetables in a serving bowl and stir in the Chile. Whisk the oil and lemon juice together in a small bowl and add salt and pepper to taste. Pour the dressing over the vegetables and toss gently. Crumble the tuna on top of the egg salad and arrange the egg slices over the tuna. Sprinkle the top anchovies over the salad and serve. | |
