Bacon bits, 1/3 cup of shredded Parmesan cheese, an avocado cut into pieces, Romaine lettuce and almond-coated white-meat chicken combine to make an elegant, high-protein luncheon dish.
I top this low-carb salad with home-made ranch dressing, which I create from mayonnaise, buttermilk, and/or sour cream, mixed with onion and garlic powders and dried parsley. When I don’t have the powdered onion and garlic, I will dice bits of fresh ones very fine and sauté them before mixing with the other ingredients. Add salt and green or white pepper to taste, then blend with a wire whisk.
Taco seasoning by Tone’s, chopped tomatoes, onion, celery, yellow capsicum (a sweet pepper), New Mexico red chile gravy, and ground beef, cooked together about an hour and mixed until very fine, makes a perfect taco filling in combination with grated mild cheese.
Miniature tacos are made with sautéed Guerrero corn tortillas, which are filled with a ground-beef-vegetable mixture and colby jack cheese. The bowl contains shredded Romaine lettuce and small strips of avocado, dressed with lime juice, cilantro (coriander leaf) and salt.