Instructions:
Brown ground beef and onion in large skillet or dutch oven, drain as usual and return to pan. Layer on half of cheese, stir into mixture to get melting, stir in tomato, then top with rest of cheese and crumbled bacon. Cover and simmer to let cheese melt. Serve with pickles or cucumbers on the side, and a salad. This also goes great with a mock potato salad and is the perfect compliment to your low carb menu.

While this dish is quite hearty on it’s own, you might stretch it to serve more by making it a side dish to grilled or seasoned baked chicken breasts, then maybe add a green salad on the side as well. Either way, be sure to have some crusty bread or dinner rolls to go along with it.

Ingredients:

• 2 teaspoon Olive oil
• 1 1/4 cups chopped zucchini
• 1/2 cup sliced onion
• 1/2 cup sliced celery
• 1/2 cup diced red bell pepper
• 1 teaspoon Dried oregano
• 2 garlic cloves minced
• 1 cup dried tomato
• 1 (15oz) can cannellini beans or other white beans, rinsed & drained
• 2 rosemary sprigs
• 1 cup chopped spinach
• 1/4 teaspoon Salt
• 1/8 teaspoon Black pepper
• 1/2 cup (2 oz) pre-shredded fat-free mozzarella cheese

Instructions:

1. Heat oil in skillet.
2. Add zucchini and next 5 ingredients, sauté 10 minutes
3. Stir in tomato, beans, and rosemary, cook 5 minutes
4. Add spinach, salt, pepper to zucchini mixture.
5. Cook until spinach wilts.
6. Sprinkle with cheese.
7. Cover & let stand until cheese begins to melt.

Reminder: Discard the rosemary sprigs before serving.

Ingredients:

• 4 boneless, skinless chicken breast halves
• your favorite no stick cooking spray
• 8 ounces white mushrooms, quartered
• 2 garlic cloves, minced
• 1/2 cup reduced sodium chicken broth
• 2 1/2 tablespoons balsamic vinegar
• 1/4 teaspoon dried thyme, crushed
• 1/8 teaspoon ground black pepper
• Parsley (optional, for garnish)

Instructions:

1. Heat skillet and spritz with cooking spray.
2. Saute garlic and mushroom.
3. Add and cook chicken over medium heat until no longer pink.
4. Add chicken broth, thyme, pepper and vinegar.
5. Simmer for 15 – 20 minutes.

**TIP: Be very careful not to add excess vinegar because the flavor from balsamic is very strong.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 teaspoon dried thyme (or substitute 1 tbsp fresh thyme)
• 1 tablespoon extra virgin olive oil
• 1 medium red onion, diced
• 8 oz raspberry fruit spread (no sugar added)
• 1/3 cup balsamic vinegar
• salt and pepper

Instructions:

1. Season chicken with thyme and salt.
2. Heat oil in skillet. Saute onion.
3. Add chicken to skillet and cook until chicken is no longer pink.
4. Remove chicken and set aside on a plate.
5. Add fruit spread, balsamic vinegar, and pepper to oil and onion in skillet. Cook until spread is melted and sauce thickens.
6. Pour over chicken and serve.

**Garnish with fresh berries and parsley for added presentation.