1 lb. boneless beef sirloin OR top round steak, cut 3/4 inch thick 1/4 c dry sherry 1/4 c low-sodium soy sauce 1 tbsp. cornstarch 3 tbsps. vegetable oil, divided 8 oz. mushrooms, sliced 1 6-oz. package frozen pea pods, defrosted 4 c. lettuce, thinly sliced Crisp chow mein noodles (optional) Red bell pepper slices (optional)

Cut beef steak into 1/8-inch thick strips. Combine sherry, soy sauce and cornstarch; pour over strips, stirring to coat. Heat 2 tbsps. oil in wok over medium high heat. Add mushrooms and pea pods; reserve. Drain marinade from beef and reserve. Add remaining oil to wok. Stir-fry beef strips (1/2 at a time), 1 to 2 minutes. Return vegetables, beef and marinade to wok; cook and stir until sauce thickens. Serve beef mixture over lettuce. Garnish if desired.

Mix all together and chill before serving. NOTES : Counts for ranch dressing mix not included in totals.

Stir mayo into lettuce,onion and tomato until evenly coated. Toss in bacon.

Mix in desired amounts keeping track of the carbs you add. Let chill. Yummy on Wasa or maybe even with pork rinds for dipping!

Boil the eggs, until hard and dice them. Fry the bacon and crumble it. Mix all ingredients in a bowl. NOTES: Carbs for avocado based on 14.85 for 1 3/8 cup – adjust accordingly. Carbs for lettuce base on 2 for 1 cup – adjust accordingly Carbs for hot pepper cheese not included in above total – adjust accordingly

Stir mayo into lettuce,onion and tomato until evenly coated. Toss in beef,bacon and cheese.

Chop meats to desired chunkiness after cooking. Leftovers work great! In a large bowl, mix desired main ingredient with remaining ingredients. Season to taste with salt and pepper. I like to add a little horseradish sauce to the ham or roast beef salad for some zip. For egg salad: Mix everything but the eggs well. Chop eggs to desired chunkiness and fold into mixed ingredients. Add a few drops of tabasco sauce if desired. A squeeze of lemon also goes well. For eggless salad: Mix everything but the tofu Squish tofu with your hands or with a fork until it breaks apart. Fold in with remaining ingredients. Eggless salad should sit for at least an hour, refrigerated, before serving. Lemon or a few drops soy sauce work great in tofu based salads. **personal note*** Process meats find in a food processor for more of a ‘spread’ consistency. Don’t process with the remaining ingredients until you get the meat broken down almost to the size you want. The spreads work very well on lettuce leaves for roll-ups The chunky version works great over lettuce for a salad meal. NOTES : Counts for tofu and eggs not included in totals… tofu is 10 carbs, eggs 3.6.

Beat the heavy cream and mayonnaise together in a small mixing bowl. Crumble half the bleu cheese into the mixture (reserving the other half for a garnish) and stir a few times. Add a drizzle of the vinegar if it is too thick. Chill for at least two hours. (The longer it chills, the more intense the flavor becomes.) Slice the butterhead lettuce in wedges (or tear into pieces if you prefer) and place on four salad plates. Pour the bleu cheese dressing over the lettuce. Arrange strips of the cold steak (cold filet is outrageously good in this dish!)and four cherry tomato halves over the lettuce. Sprinkle the reserved bleu cheese on top. Give each plate a grind of fresh pepper and serve immediately.

Mix ingredients and refrigerate ˝ hour before serving

Combine all the above ingredients for a great blue cheese dressing that will really make salads more fulfilling. Enjoy. NOTES : Carbs for sour cream, garlic powder and onion not included – adjust accordingly.

In a small bowl, break up the cheese with a fork and mash it lightly, leaving some small chunks. Add everything else but the chives and mix together thoroughly. Stir in the chives. Cover the bowl tightly and store in the refrigerator up to a week.