Low-Carbohydrate Appetizers
LOW-CARB FESTIVE FAJITA SALAD
16g net carbs; 42g fat (22g Saturated Fat)
(All Carb and Fat Values Are Approximate)

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by Karen Rysavy

• Romaine lettuce
  
• Onion and bell pepper strips (add jalapeno strips if you like HOT)
  
• Steak or chicken strips
  
• Hot pepper sauce
  
• Shredded cheddar, jack, or pepper jack cheese
  
• Truly Low Carb Picante Sauce or a commercial unsweetened salsa
  
• Sour Cream
  
• Toasted low-carb tortilla strips (optional)

• Sauté onions and peppers with meat until veggies are tender-crisp and meat is cooked through.
  
  
• Add several tablespoons (to taste) of hot pepper sauce to the pan. WARNING - Do not inhale or lean over the pan at this time! .... ooh-chi-mama, the fumes..... My favorite sauce is made with Scotch Bonnet peppers and 2 to 3 tablespoons over 2 pounds of meat is plenty spicy for me. It is called Baron Classic West Indian Yellow Hot Sauce and is available here.
  
  
• Shake the pan gently, to burn the sauce onto the outside of the meat.
  
  
• Melt cheese over the top and then slide the hot mixture right onto a bed of lettuce.
  
  
• Top with a half-cup of fresh Picanté Sauce or 1/4 cup commercial salsa, a dollop of sour cream, and a sprinkling of toasted tortilla strips. YUM.
  
  
• Fast, easy, filling and never boring. I eat this once a week. Black soy beans would be a great addition too.

* Carbs and calories vary widly, depending on quantities and ingredients used.

One meal-size salad

• 2 cups Romaine
  
• 6 ounces chicken
  
• 1 teaspoon pepper sauce
  
• 1/4 of a small onion
  
• 1/2 an average bell pepper
  
• 3 ounces cheese
  
• 1/2 cup Truly Low Carb Picante Sauce
  
• 2 tablespoons sour cream

* Per Serving: 673 Calories; 16g Carbohydrates; 5g Fiber; 42g Fat (22g Saturated Fat); 60g Protein.
(All Values Are Approximate)

	About Karen Rysavy: Karen Rysavy is the author of Cooking TLC: Truly Low Carb Cooking Volume 1. Visit her online at www.TrulyLowCarb.com.

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