Mediterranean Chicken (MM Neutral)

4 boneless, skinless chicken breasts
1 basket grape tomatoes  (max 10 per serving to remain free)
2 T capers
16 Kalamata olives, sliced longwise in 2
4 T olive oil
sea salt and pepper
feta cheese crumbles - optional

Preheat oven to 375
On stovetop heat olive oil and brown chicken breasts on both sides
Meantime, in a bowl, mix rinsed tomatoes, rinsed capers, olives and 2 T olive oil
Remove chicken from stovetop, put in 8x8 baking dish, pour tomato mixture on top
Sprinkle with sea salt and ground pepper
Bake for about 20 minutes or until tomatoes have begun to darken some and crinkle up some, releasing juices, and chicken is cooked through

Serve with crumbled feta cheese on top.

Peanut Butter Cookies (MM Neutral)

 1 Cup Natural Peanut Butter  (Creamy or Crunchy)
            .....1 Tbsp. Light olive oil or Canola oil
           1 Cup Splenda (or sugar if not metabolism miracle counter)
           1 Lg. egg
           1 tsp. vanilla extract

Directions:
          1. Allow ingredients to reach room temperature.  Pre-heat oven to 350*.
          2. In medium bowl, stir peanut butter and oil together. 
          3. Add Splenda, egg and vanilla & mix well.    Drop by teaspoonsful on ungreased cookie sheet.
          4. Flatten cookies with the bottom of a greased glass. 
          5. Sprinkle addt'l Splenda on top of each cookie.

              Bake at 350* for 15 minutes.  Cool 2 minutes. 

Enchilada Bake (MM Neutral)

Seasoning for Tacos
*  1 teaspoon chili powder
*  3/4 teaspoon paprika
*  3/4 teaspoon cumin
*  1/2 teaspoon onion powder
*  1/2 teaspoon salt
*  3/8 teaspoon garlic powder (I left out the salt and used garlic salt instead of garlic powder)
*  Pinch cayenne

Mix together in a small bowl and set aside.

Crust:
*  4 ounces cream cheese, softened (I used low fat Philadelphia)
*  2 eggs (1/2 cup egg beaters will work)
*  1/2 teaspoon Seasoning for Tacos
*  8 ounces cheddar cheese, shredded low fat

Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix well. Stir in the cheese; mix well. 

Grease a 9 x 13" baking dish; spread the cheese mixture evenly over the bottom. Bake at 350º, 35 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding the topping.

Topping:
*  1 pound ground beef
*  Rest of Seasoning for Tacos
*  7 to 8 1/2 ounces enchilada sauce (look for imported Mexican tomato sauce - the kind I found was in a can just over 7 oz, and had less than 1 carb per serving and all the same seasoning as the American higher carb enchilada sauce)
*  4 ounce can chopped green chiles
*  8 ounces cheddar cheese, shredded low fat

Brown the hamburger; drain fat. Stir in the seasoning, enchilada sauce and chilies. Spread over the crust. Top with the cheese. Bake another 20 minutes or so until hot and bubbly. Serve with the garnishes of your choice (we did sour cream!)

Makes 8 servings
Can be frozen

Shepherd's Pie (MM Neutral)

1lb ground beef

1 can french style green beans

8 oz sliced mushrooms

chopped onions

salt and pepper

1 bag frozen cauliflower

1/4 cup light sour cream

1/4 cup light butter

light shredded cheddar cheese ( or any kind)

Brown ground beef and onions with salt and pepper and drain,  Add green beans and mushrooms.  Microwave cauliflower for 10 minutes and let stand 2 minutes.  Put in blender until smooth like mashed potatoes with sour cream and butter.  Put ground beef in an 8 x 8 pan, place mashed cauliflower on top and sprinkle with cheese.  Bake 20 minutes at 375.