Roasted Rosemary Chicken Legs

-1/4 cup finely chopped onion
-2 tablespoons margarine or butter, melted
-1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
-1/2 teaspoon salt
-1/4 teaspoon black pepper
-2 cloves garlic, minced
-4-6 chicken legs
-1/4 cup chicken broth (I always use a little bit more)

1. Preheat oven to 375 degrees F.

2. Combine onion, margarine, rosemary, salt, pepper and garlic in small bowl; set aside. Run finger under chicken skin to loosen. Rub onion mixture under and over skin. Place chicken, skin side up, in shallow roasting pan (rectangle cake pan works great). Pour chicken broth over chicken.

3. Roast chicken 50-60 minutes or until chicken is browned and juices run clear, basting often with pan juices.


Makes 4-6 servings
Nutrition Information:
Calories-263
Fat-17g
Chol. 77mg
Carbs-2g

Lemon-Rosemary Lamb Kabobs

-1 pound lean boneless leg of lamb (lamb chops work too, but get 2 pounds if they have a bone in them)
-1/4 cup olive oil
-1 teaspoon finely shredded lemon peel
-3 tablespoons lemon juice
-1 tablespoon snipped fresh rosemary
-1/2 teaspoon ground cumin
-1/4 teaspoon salt
-1/2 teaspoon freshly ground black pepper
-2 cloves garlic, minced
-2 small red onions, each cut lengthwise into 8 wedges

1. Trim fat from meat. Cut meat into 1 1/2-inch pieces. Place meat in a plastic bag set in a shallow dish. For marinade, combine oil, lemon peel, lemon juice, rosemary, cumin, pepper, garlic, and 1/4 teaspoon salt. Pour over meat; seal bag. Marinate in refrigerator 2 to 6 hours, turning occasionally.

2. In a medium saucepan cook onions, covered in a small amount of boiling water for 3 minutes; drain. Drain meat, reserving marinade. On 8 long metal skewers, alternately thread the meat and onion wedges, leaving about a 1/4-inch space between pieces. Brush onion wedges with some of the marinade.

3. For a charcoal grill, place kabobs on grill rack directly overm edium coals. Cover and grill for 12 to 16 minutes for medium (160 degrees F), turning and brushing once with marinade halfway through grilling.

For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above.


Makes 4 servings
Nutrition Facts per serving:
Calories-277
Fat-18g
Chol.-200 mg
Carbs-4g

To Die For Crock Pot Roast

1 beef roast, any kind*
1 (1 1/4 ounce) package brown gravy mix, dry
1/2 (1 1/4 ounce) package dried Italian salad dressing mix
1/2 (1 1/4 ounce) package ranch dressing mix, dry
1/2-1 cup water
my favorite optional add-ins:
pearl onions
small potatoes, quartered

1. Place beef roast in crock pot.
2. Mix the dried mixes together in a bowl and sprinkle over the roast.
3. Pour the water around the roast. (add your veggies)
4. Cook on low for 7-9 hours.

Care of recipezaar.com

*the more fat the better!

Tender Roast Loin of Pork

This is the BEST pork roast recipe I have ever come across. I will never cook my pork roast any different.

3-4 lbs pork loin roast
salt and pepper
garlic salt
onion powder
1 teaspoon crushed rosemary
4 teaspoons oil (or better yet, bacon grease)
5 cups water


1. Rub roast with salt, pepper, garlic salt, and onion powder.
2. Sprinkle with rosemary.
3. Heat oil in heavy skillet (oven proof).*
4. Brown roast on all sides.
5. Add water.
6. Cover tightly with foil.
7. Bake at 325* for 4-5 hours.**

*I browned my roast but then transfered the oil and roast to a cake pan and put that in the oven. Turned out AMAZING still.

**For a smaller roast, 3-4 hours will do.

Recipe taken from RecipeZaar.com

Serves 6

Nutritional Info: 1 serving
Calories-501
Total Fat-24.9
Chol.-183 mg
Carbs-0
Carb Choices-0

Meatballs (Cruise's Favorite!)

1 lb lean (at least 80%) ground beef
1/2 cup dry bread crumbs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce (I always add a little more than 1/2 tsp)
1/4 teaspoon pepper
1 small onion, chopped (1/4 cup)
1 large egg
1/2 to 1 teaspoon Italian seasoning (this is actually not in the recipe, but I always add it in)

1. Heat oven to 400 degrees.

2. In large bowl, mix all ingredients. Shape mixture into twenty 1 1/2 inch meatballs*. Place in ungreased 13x9-inch pan or on rack in broiler pan.

3. Bake uncovered 20-25 minutes or until no longer pink in center.

*I like to shape the meatballs using an ice-cream scoop; it makes it a little easier to make them all the same size.

Recipe by: Betty Crocker

Makes 4 servings (5 meatballs/serving).

Nutrition Info: 1 serving
Calories-315
Fat-19 g
Chol-120 mg
Carbs-12 g
Carb choices-about 1

Oven-Fried Parmesan Chicken

1 beaten egg
3 Tablespoons milk
1 cup finely crushed saltine crackers or rich round crackers
1/2 teaspoon paprika
1/8 teaspoon black pepper
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
2 1/2 to 3 pounds meaty chicken pieces (breast halves, thigh, drumsticks, etc.) (I usually use breasts)
2 tablespoons butter or margarine, melted

1. In a small bowl combine egg and milk. In a shallow dish combine crushed crackers, paprika, pepper, Parmesan cheese, and oregano. Set aside. Skin chicken. Dip chicken pieces, 1 at a time, into egg mixture; coat with crumb mixture

2. In a greased 15x10x1-inch baking pan, arrange the chicken bone side down, so the pieces aren't touching. Drizzle chicken with the melted butter.

3. Bake, uncovered, in a 375 degree oven for 45-55 minutes or until chicken is no longer pink. Do not turn chicken pieces while baking.


Recipe by: Better Homes and Gardens

Makes 6 serving
Nutrition Info: 1 serving
Calories-345
Fat-18 g
Chol-133 mg
Carbs-13 g
Carb choices-about 1

Baked Spiced Pork Chops

· 4-6 pork chops
· 1/2 teaspoon paprika
· 1 teaspoon rosemary
· 1 teaspoon thyme
· 1/2 teaspoon garlic powder
· 1/2 teaspoon salt
· 1/2 teaspoon pepper
· 1 tablespoon olive oil
· 1 onion (sliced)
· 1 tablespoon soy sauce
· 1 teaspoon Worcestershire sauce

1. Preheat oven 425 degrees.

2. Add all spices and grind to powder (there will be large pieces in it, that is okay).

3. Lightly dust one side of pork chop.

4. Heat oil in skillet and brown both sides of pork.

5. Lay onion in large baking pan with foil (large enough to create pocket).

6. Cover onion with soy sauce and worcestershire sauce.

7. Lay browned porkchops on onion and dust with remaining spices.

8. Fold foil to create pouch.

9. Bake for 30-35 minutes.

Makes 4-6 servings

Nutrition Info: 1 porkchop
Fat: 17.7g
Calories: 271
Cholesterol: 75mg
Carbs: 3.9g
Carb choices: less than one...infact, to low to even count!

Recipe By: LauraTracey on RecipeZaar.com

Impossibly Easy Taco Pie

1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1 package (1 ounce) taco seasoning mix
1 can (4.5 ounces) chopped green chiles, drained
1 cup milk
2 eggs
1/2 cup Original Bisquick® mix
3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces)
1/3 cup salsa (any variety)
Sour cream, if desired

1. Heat oven to 400ºF. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies and salsa.
2. Stir milk, eggs and Bisquick mix until blended. Pour into pie plate (on top of meat mixture).
3. Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 5 to 8 minutes longer. Cool 5 minutes. Serve with sour cream.

Nutrition Info: 1 serving (makes 6 servings)
Total Fat: 19g
Calories: 305
Carbs: 13g
Carb Choices: 1

Recipe by: Betty Crocker; Adapted by Me!

Bacon- and Herb-Crusted Beef Tenderloin

1 beef tenderloin roast (2 lb)
Salt and pepper, if desired
1/4 cup chopped fresh parsley
1/4 cup chopped fresh oregano leaves
2 teaspoons chopped fresh rosemary leaves
1 clove garlic, crushed
2 teaspoons vegetable oil
6 slices bacon


1. Heat oven to 425°F. Rub beef roast with salt and pepper. In medium bowl, mix parsley, oregano, rosemary, garlic and oil. Press mixture onto top and sides of beef.
2. Place beef on rack in shallow roasting pan. Place bacon slices over top of beef, tucking ends under bottom. Insert meat thermometer so tip is in thickest part of beef.
3. Bake uncovered 35 to 50 minutes or until thermometer reads 140°F for medium-rare or 155°F for medium doneness. Remove beef from oven, cover with foil and let stand about 15 minutes until temperature rises 5°.

Nutrition Info per serving:
Calories-290
Fat-15g
Carbs-1g
Carb choices-0

Recipe by: Betty Crocker

Souper Meatloaf

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
2 lb. ground beef
1 pouch Campbell's® Dry Onion Soup and Recipe Mix
1/2 cup dry bread crumbs
1 egg, beaten
1/4 cup water

1. Mix thoroughly 1/2 cup mushroom soup, beef, onion soup mix, bread crumbs and egg. Shape firmly into 8"x4" loaf in baking pan.

2. Bake at 350°F. for 1 hr. 15 min. or until done.

3. Mix 2 tbsp. drippings, remaining mushroom soup and water. Heat through. Serve with meat loaf.

Recipe from: Campbell's Kitchen

Spinach Stuffed Chicken Breast

· 4 chicken breasts, pounded thin
· 1 box frozen chopped spinach (thawed and drained)
· 12 slices just cooked bacon (not crisp)
· shredded cheddar cheese
· garlic powder
· fresh ground pepper
· 4 tablespoons ranch dressing
· grated parmesan cheese

1. Lay chicken flat.
2. Using three strips of bacon, cover the chicken breast.
3. Place 1/4 of the spinach at the thick end of the chicken breast.
4. Season with garlic powder and sprinkle with cheddar cheese (not too much).
5. Roll the chicken and secure with two toothpicks.
6. Place in greased pie plate.
7. Repeat with other 3 breasts.
8. Pour ranch dressing on top (about 1 Tbsp per roll) and sprinkle with parm. cheese.
9. Bake 350 for 35-45 minutes or until chicken is done.

Nutrition Facts:
Calories: 950
Total fat: 63.5g
Total Carbs: 8.2g
Carb choices: less than 1!!!