Cucumber Ranch Sauce
1/2 medium cucumber, peeled, seeded
1/2 cup sour cream or plain Greek yogurt
1/2-3/4 cup mayonnaise
2 teaspoons garlic powder
2 teaspoons onion powder
Salt to taste
Mix all ingredients well. Cover and chill until ready to serve.
Wonderful as a salad dressing or a sandwich spread.
Herb Turkey Burgers
1 pound ground turkey
Canola oil or olive oil
Herbs of your choice: thyme, basil, oregano
Salt and pepper
Shape ground turkey into 3 large, thin patties. Heat oil in large skillet over medium high heat. Add turkey patties to skillet. There should be an obvious sizzle when the pan is hot enough. Generously sprinkle on the herbs of your choice. Also add generous amounts of garlic and onion powder plus salt and pepper to taste. Note: ground turkey tends to be bland. It requires more seasoning than beef or pork to achieve a pleasing flavor.
Cook burger until seared on one side. Turn over and continue cooking. Season second side as heavily as the first.
When burger has cooked through, cover and set to the side to keep hot until ready to serve.
Excellent served on a bun with lettuce and tomato. Equally good served on top of a green salad.
Acorn Squash with Pecans
1 large acorn squash
1 tablespoon canola oil or olive oil
Optional: cinnamon, maple syrup, brown sugar, honey
Wash squash well and carefully cut into halves. Scrape away seeds.
Place squash face down in microwave dish and add approximately 1/4 cup water. Cover and microwave until flesh of squash is fork tender. Scoop flesh away from rind and season to your liking. Excellent topped with butter or margarine and salt. Also very good topped with brown sugar and cinnamon.
Uncooked, acorn squash will remain fresh on the counter for months as long as the rind is not punctured. The flavor of cooked acorn squash (as well as butternut squash) is very similar to sweet potatoes and can be substituted 1 for 1.
Easy Apple Tarts
A lower carb dessert! Great for those
who want ‘Just a touch” of sweetness
following their meal.
2 medium apples, cored and
diced very small
1 Tablespoon butter
1 teaspoon brown sugar
1/ 2 teaspoon ground cinnamon
2 low carb tortillas, cut into thirds
Coat muffin tin with non stick spray. Line muffin cup with tortilla portion. Bake at 375 Degrees Fahrenheit until barely crisp and holds shape.
Melt butter in skillet and add diced apples, sugar and cinnamon. Cook over medium heat until softened. Add cooked apples to muffin cups and continue baking until filling is set. Serve hot or cold. Delicious when hot and topped with melted cheddar.
The Peggy Denny Show 17 081 – Rhonda Matthews, Recipe 1015, Part 1
The Peggy Denny Show 17 081 – Rhonda Matthews, Recipe 1015, Part 2