Can't wait until I can have cabbage to try this.  It looks delicious!

I actually leave out the equal/splenda in this recipe (it gives my stomach the yucks).  I don't miss the sweet taste at all! One of my coworkers said this tastes like the inside of an eggroll.  She's right! 

I've also tried it with other meats - lean pork & lean chicken.  If you're looking to try something that tastes a little different, they're both good.  And finally, I've sometimes thrown some nuts into it, which is so yummy!

Someone on this site recommended this recipe a long time ago, and its one of my favorites.  I double the hot sauce.  Its again a great healthy low carb recipe for getting back on track.

Crack Slaw

Ingredients:

• 1 lb ground beef

• salt and pepper

• 2 tablespoons toasted sesame oil

• 2 cloves garlic, minced

• 1 small onion, sliced

• ½ head of cabbage, shredded

• 2 tablespoons soy sauce

• 1/2 teaspoon sriracha sauce (Asian hot sauce)

• 1 (1 g) equal sweetner

• 1/2 teaspoon fresh minced ginger or ground ginger

• 1 teaspoon vinegar

   

Directions:

1. Brown ground beef and season with salt and pepper to taste.

2. Remove from pan and set aside.

3. Heat up sesame oil and sauté garlic, onions, and slaw in sesame oil until cabbage cooked to desired tenderness.

4. Stir in the soy sauce, Sriracha sauce, Splenda, ginger and vinegar.

5. Add back in hamburger. Mix well and serve!

6. Serve with additional Sriracha sauce on the side for people who want to add spice.

Here's another recipe that I found on the internet.  I make it without the 2 cups of cheese, and its still good.

Carol

Chicken Florentine

Ingredients

•  4 skinless, boneless chicken breast halves

•  1/4 cup butter

•  3 teaspoons minced garlic

•  1 tablespoon lemon juice

•  1 (10.75 ounce) can condensed cream of mushroom soup

•  1 tablespoon Italian seasoning

•  1/2 cup half-and-half

• 1/2 cup grated Parmesan cheese

• 2 (13.5 ounce) cans spinach, drained

•  4 ounces fresh mushrooms, sliced

•  2/3 cup bacon bits

•  2 cups shredded mozzarella cheese

Directions:

1. Preheat oven to 350 degrees F. Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.

2. Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.

3. Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.

4. Bake 20 to 25 minutes in the 400 degrees F oven.

More back to basics recipes:

This came from Lauries low carb cook book, one of my favorites.  I make it with PB2 to reduce fat and calories.

Chicken with Spicy Peanut Sauce

Ingredients

1 roasted chicken, deboned

1 Tablespoon oil

1 onion, chopped

2 cloves garlic, minced

1 teaspoon chili powder

3 Tablespoons peanut butter, chunky

3 Tablespoons water

1 Tablespoon soy sauce

1 teaspoon lime juice

1 packet sweetener

salt and pepper to taste

Directions:

1. Cut chicken into bite sized pieces.

2. Heat oil on medium heat in skillet. Saute onion, garlic and chili powder for 1 minute. Remove from skillet.

3. Turn up heat and brown chicken pieces until about half cooked. Remove from skillet.

4. Turn down heat, add peanut butter, water, soy sauce, lime juice and sweetener. Mix well. Add more water if sauce is too thick. Add salt and pepper to taste.

5. Add chicken, and onion mix back to skillet. Stir to coat. Cook over medium heat for 5 to 10 minutes until chicken is cooked through.