Ginny’s Taco Salad

While my family does get a little sick of salad, this recipe is great and everyone loves it.  One of the ingredients is “2 cups of Black Soy Bean Chili” (which is a recipe I had previously posted).  Another great (and easy) recipe from George Stella.  Please note this recipe only yields 2 servings.  They are large servings though!

  • 4 cups shredded iceberg lettuce (or 50-50 mix)
  • 2 cups Black Soy Bean Chili (previously posted)
  • 1 cup shredded Colby Jack cheese (you may substitute any cheese you prefer)
  • 2 tablespoons chopped red onion
  • 1 Roma tomato, diced
  • 2 tablespoons sour cream
  • 1 tablespoon sliced black olives
  • 1 tablespoon sliced green onion (scallion) tops (this one is option, in my opinion)
  1. DIVIDE the shredded lettuce between 2 bowls and pile it high.
  2. IF the chili isn’t hot already, warm it in the microwave.
  3. TOP each bowl of lettuce with 1 cup chili and 1/2 cup shredded cheese.
  4. TOP the salads with the tomato, sour cream, sliced olives and scallion tops.  Serve immediately, while the chili is hot and the salad is cold.
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Black Soy Bean Chili

Another great recipe from George Stella.  Unfortunately, I could not find canned black soy beans at Fry’s, Wal-Mart, Sprouts, AJ’s, Trader Joe’s or Lee Lee’s Oriental Supermarket (yes, I was obsessed in my hunt to find them).  We got them from Whole Foods.  I also notice you can order them on Amazon, and I think you might be able to get them at Safeway, but I haven’t checked yet.  I love black soy beans!  Who would have thought?  They look like and taste like black beans, so I am going to have to stock up on these beans (since they are low in net carbs).  This recipe is great by itself with cheese or sour cream, but is also terrific in Ginny’s Taco Salad, a recipe which I am also adding.

  • 2 tablespoons vegetable oil
  • 1 green bell pepper, cut into large dice
  • 1 red bell pepper, cut into large dice
  • 1/2 cup chopped red onion
  • 2 1/2 pounds ground chuck (you may use any cut of beef you like)
  • 1/4 cup chili powder
  • 3 tablespoons ground cumin
  • 1 teaspoon minced fresh garlic
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 3 Roma tomatoes, diced
  • One 15-ounce can black soy beans, drained and rinsed
  • 2 tablespoons chopped fresh cilantro (for garnish)
  1. HEAT the oil in a large skillet over medium-high heat.  Add the peppers and onion and cook until slightly tender.
  2. ADD the ground beef and spices and cook until the meat is thoroughly browned.  Drain off the excess fat using a spoon or turkey baster.
  3. Add the diced tomatoes and beans and simmer for about 10 minutes, stirring occasionally.
  4. To serve, garnish the chili with cilantro.

This recipe yields 8 servings and has 4 net carbs per serving.  Stella states the prep time is 15 minutes but he’s a professional chef; however, it takes me about 35 minutes to cut everything up.  🙂

Marinara & Mozzarella Meatloaf

This is an amazing recipe from George Stella.

  • 2 pounds lean ground beef
  • 1 1/2 cups marinara sauce, divided (make sure no added sugar or corn syrup)
  • 1/4 cup diced red onion
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 teaspoons Italian seasoning
  • 2 teaspoons minced garlic
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup mozzarella cheese
  1. PREHEAT oven to 350°, and ready a nonstick 9×5-inch loaf pan for baking.  (Or spray a regular loaf pan with nonstick cooking spray.)
  2. IN a large bowl, mix the ground beef, 1 cup of the marinara sauce, diced red onion, eggs, Parmesan cheese, Italian seasoning, garlic, onion powder, salt and pepper.  (This is easiest done with your hands.)
  3. EVENLY fill loaf pan with the meatloaf mixture, patting with your hands to form an even top.  Bake uncovered for 45 minutes.
  4. REMOVE loaf from oven and spread with remaining 1/2 cup of marinara sauce, and then the mozzarella cheese over the top.  Return to oven and bake an additional 30 minutes, or until a meat thermometer registers 165°.  Drain fat from pan and let rest 10 minutes before cutting into 8 equal slices.

This recipe has 6.5 net carbs per serving.