Zucchini Hashbrown Cakes

Zucchini Hashbrown Cakes

Zucchini Hashbrown Cakes

Serves:12,9,10

CarbsPerServing:Total 1.94 Fiber 0.74 Atkins 1.2

Prep Time:10 minutes

Effort:Easy

Ingredients:

2 medium unpeeled zucchini, shredded (1 cup grated)

1 small onion, grated

1 egg

3 Tbs soy powder

1 cup cheddar cheese, shredded

salt and pepper to taste butter for frying

How to Prepare:

In a bowl, combine zucchini, onion and egg. Add soy powder one tablespoon at a time, until the mixture holds together. Stir in cheese, salt and pepper. In skillet or griddle over medium heat, melt butter. Drop batter by ¼ cupfuls into skillet and flatten. Cook until crispy and brown, turn and cook the other side

Buttery Green Beans with Tofu julienne

Buttery Green Beans with Tofu julienne

Buttery Green Beans with Tofu julienne

CarbsPerServing:31 total recipe

Effort:Easy

Ingredients:

2 cup green beans

1 6″x6″ tofu block

4 tablespoons sliced almonds

3 tablespoons butter

1/2 teaspoon salt (or measure salt to taste)

How to Prepare:

Slice tofu cube into julienne strips. Set aside.

Sprinkle sliced almonds onto a cookie sheet and heat in a 275 degree oven until lightly crisp and golden.

Steam green beans until al dente.In a bowl, toss green beans with almonds, tofu, butter and salt.

Enjoy!

Sorry, no exact carb count on this, but be assured it is very low! Also, this recipe is very forgiving, so be free with you moderations on this if you’re serving more than two people. Untoasted almonds are also great with this warm veggie mixture.

NOTE. Most Ingredients in these recipes can be bought in good health food shops and grocery store. If you have trouble finding something, feel free to exchange, but keep track of the carbs.

Brussels Sprouts in Lemon Sauce

Brussels Sprouts in Lemon Sauce

Brussels Sprouts in Lemon Sauce

CarbsPerServing:56 total recipe

Effort:Easy

Ingredients:

20 ounces brussels sprout — 2

10 oz frozen packages

1/4 cup butter

2/3 cup mayonnaise

2 tablespoons lemon juice

1/2 teaspoon celery salt

2 tablespoons parmesan cheese — grated

1/4 cup almonds — slice

How to Prepare:

Cook Brussels sprouts according to package directions, omitting salt; drain.Place Brussels sprouts in a shallow 2-quart casserole and keep warm. Melt butter in saucepan; add mayonnaise, lemon juice, and celery salt.Beat with a wire whisk until smooth; cook over medium heat until hot, stirring constantly (do not boil)Pour sauce over Brussels sprouts; sprinkle with cheese and almonds.Serves 6.

Broccoli with Cheese Meringue

Broccoli with Cheese Meringue

Broccoli with Cheese Meringue

Serves:10,10

CarbsPerServing:no counts provided

Effort:Easy

Ingredients:

How to Prepare:

Steam broccoli til nearly done (tender but not mushy). Put it in a baking dish & salt to taste. You may want to put a little butter on it too if you want to.In a small-to-medium mixing bowl, beat 2 egg whites with a mixer til it forms soft peaks. Fold in about 1/4 to 1/2 cup mayonnaise (depends how much broccoli you’re using) and 1-2 cups grated cheddar and/or swiss cheese. Mix that together gently (don’t want those egg whites to break down altogether) & spread it over the cooked broccoli in a baking dish. Bake uncovered in a preheated 400 degree oven until lightly golden brown (depends on how hot your over really is — usually about 5 to 10 minutes).If you’re fixing this for a lot of broccoli (like for 6 people) you may want to use 3 egg whites.Tip: room temperature eggs yield the most egg whites when you separate them from the yolks & beat up the highest.This is also good on steamed asparagus.

Broccoli Casserole

Broccoli Casserole

Broccoli Casserole

Serves:10,10

CarbsPerServing:26 total recipe excluding mushrooms

Effort:Easy

Ingredients:

10           ounces frozen broccoli — cooked, 10-15 ounces

1              cup mayonnaise

1              can cream of mushroom soup — or cream of chicken2 eggs

1              1/2 cups shredded cheddar cheese mushrooms or bacon (optional)

How to Prepare:

Preheat oven to 350 and grease 9×9 glass dish.Beat eggs, soup, mayo and shredded cheddar in bowl until well mixed.Add cooked broccoli (and mushrooms & bacon if you desire).Pour mixture into glass dish and bake about 45 minutes or until top is browned.