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Saving Dinner the Low-Carb Way

Saving Dinner the Low-Carb Way: 
The Menus, Recipes, and Shopping Lists to Bring Your Family Back to the Table 
by Leanne Ely

Bang Bang Taco Soup
Serves 4

1 pound extra-lean ground beef
½ onion, chopped
1 package taco seasoning mix
½ cup salsa
2 14½-ounce cans chicken broth
1 cup shredded low-fat Cheddar cheese
Sour cream for garnish

In a saucepan, cook the ground beef with the onion till done through. Drain what little fat is left and blot with paper toweling. Add the taco seasoning mix, salsa and chicken broth. Cook till heated through. Ladle soup into 4 bowls and serve with ¼ cup cheese and a dollop of sour cream on top of each bowl.

Pan-Seared Salmon with Lemon-Sage Butter
Serves 4

1 tablespoon olive oil
Salt and pepper to taste
4 salmon fillets
4 tablespoons butter, softened
1 teaspoon sage, crumbled
1 teaspoon lemon juice

In a skillet, heat olive oil over medium-high heat. Salt and pepper the fish well on both sides and add to the pan. Make sure pan has been heated well before adding. While salmon is cooking, place butter, sage, and lemon juice in a small bowl and, using a small whisk, whip together well. When fish has finished cooking (3 to 5 minutes each side), dollop a tablespoon of the lemon-sage butter on each fillet and serve.

Mashed Faux-Tay-Toes
Serves 4

1 head cauliflower, about 1 pound
3 tablespoons cream cheese
Salt and pepper to taste

Wash the cauliflower, peel off any leaves, and trim down the stem. Place the head in a pan containing about 2 inches of water. Place the pan on high heat and bring to a boil, lower the temperature to about medium, cover the pan, and cook till cauliflower is fork tender, about 10 minutes or so. Drain well and add cream cheeese and salt and pepper to taste. Using a potato masher, mash the way you would mash potatoes, and serve when you get the desired consistency.

Faux-Tay-Toe Salad
Serves 4

1 pound cauliflower, steamed
½ onion, chopped fine
3 tablespoons mayonnaise
½ tablespoon relish
2 eggs, hard-boiled, chopped
2 green onions, minced
Salt and pepper to taste

In a bowl, mix everything together, and season with salt and pepper to taste. Cover and refrigerate for a few hours for best flavor.

Turnip Fries
Serves 4

4 turnips, cut into steak fries
1 tablespoon olive oil
½ teaspoon garlic powder
Salt and pepper to taste

Preheat oven to 425 degrees F. In a bowl, toss together the turnips, olive oil, garlic powder, and salt and pepper to taste. Lay pieces out on a cookie sheet or jellyroll pan, not touching. Bake for about 15 to 20 minutes on one side till browned; turn over and bake for another 15 to 20 minutes on the other side. Fries are done when tender on the inside and nicely browned on the outside.

Rutabaga Fries
Serves 4

4 rutabagas, cut into steak fries
1 tablespoon olive oil
½ teaspoon garlic powder
Salt and pepper to taste

Preheat oven to 425 degrees F. In a bowl, toss together the rutabagas, olive oil, garlic powder, and salt and pepper to taste. Lay pieces out on a cookie sheet or jellyroll pan, not touching. Bake for about 15 to 20 minutes on one side till browned; turn over and bake for another 15 to 20 minutes on the other side. Fries are done when tender on the inside and nicely browned on the outside.

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