Fake Mashed Potatoes

Fake Mashed Potatoes

Fake Mashed Potatoes

CarbsPerServing:17 total recipe

Effort:Easy

Ingredients:

1/2 cauliflower, head

1 ounce butter

2 ounces cream cheese

1 teaspoon dried onions — ground white pepper — salt

How to Prepare:

Cook the caoliflower, until very tender. Dry it and put in food processor. Add the remaining ingredients and process, until you get a smooth paste. If the result is too thin, put back in pot and cook, while stirring, until the texture is ok.

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.

 

DUM GOBHI (Cauliflower steamed with herbs and spices)

DUM GOBHI (Cauliflower steamed with herbs and spices)

DUM GOBHI (Cauliflower steamed with herbs and spices)

CarbsPerServing:33 total recipe escluding

tumeric and garam masala

Effort:Easy

Ingredients:

1 pound cauliflower

1/2 teaspoon chili powder

1/4 teaspoon tumeric

2 teaspoons grated ginger root

1/3 cup chopped tomatoes

1 green chile — chopped

1 tablespoon nonfat plain yogurt

2 tablespoons chopped cilantro — (2 to 3)

1/2 teaspoon garam masala

How to Prepare:

Wash, drain, and cut cauliflower into 1 inch flowerets, including stem. Combine chili powder, ginger, tomato, green chili, tumeric with the yogurt in A small bowl. Spray with pam, use nonstick pan, use a little water, whatever you do to nonstick yourself. Put Cauliflower into pan then pour spices over the top. Cover pan tightly and cook over LOW heat for 10-15 minutes (Cauliflower will steam in the spicy mixture). Stir in half the cilantro leaves, increase heat to medium, and cook with lid off, for another 5-6 minutes, to drive off excess moisture. turn off heat and sprinkle with garam masala and reamaining cilantro. Make sure all liquid is driven off.

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.

Delicious Yellow Squash Casserole

Delicious Yellow Squash Casserole

Delicious Yellow Squash Casserole

CarbsPerServing:36 total recipe excluding cheese

Effort:Easy

Ingredients:

4 yellow squash — (4 to 6)

1 large tomatoes

1 large white onion3 strips bacon — (3 to 4)

1/2 block sharp cheddar cheese (enough to cover top of casserole)

How to Prepare:

(note: scale quantities to your casserole dish)In 9 by 13″ casserole dish, begin by slicing the squash into 1/4″ slices. Add enough to cover the bottom of the dish about 2 slices deep.Next, slice the white onion and layer on top of the squash. Do the same with the sliced tomato. Finish by placing a slice of cheddar on top of each tomato, then topping off the dish with the raw bacon slices.Bake in a 350 degree over for about 1 hour or until the bacon on top is done.(important – don’t add any liquid to the recipe. The veggies will generate plenty of juice on their own.)

 

Cottage Cheese, Broccoli Casserole

Cottage Cheese, Broccoli Casserole

Cottage Cheese, Broccoli Casserole

Serves:10

CarbsPerServing:48 total recipe

Effort:Easy

Ingredients:

2 cups Cottage Cheese

3 Eggs

8 ounces shredded cheddar cheese20 ounces Frozen Broccoli — partially thawed

Salt and Pepper to taste

How to Prepare:

Preheat oven to 350 F.combine Ingrediants and place into a casserole or baking dish.Bake uncovered for 60 mins

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.

Colorful Grilled Marinated Vegetables/Foreman Grill

Colorful Grilled Marinated Vegetables/Foreman Grill

Colorful Grilled Marinated Vegetables/Foreman Grill

CarbsPerServing:11 total recipe excluding salad dressing

Effort:Easy

Ingredients:

1 bunch asparagus spears — trimmed to about 8″

1 bunch green onions, whole — trim to about 8″

1 large red bell pepper — clean and slice into long thin strips1/2 cup any brand italian salad dressing

1 clove garlic — crushed

1/2 teaspoon pepper — fresh cracked is best

How to Prepare:

Mix dressing, pepper, garlic and italian seasoning well. Pour into a gallon-sized ziplock bag.Blanch the asparagus in boiling water for 3 minutes or until it turns darker green. Drain well and put into the baggie of marinade along with the onions and pepper. Let marinate at room temperature for 1 hour, turning bag as needed to get an even coating.After an hour, drain the marinade off.Preheat foreman grill. Place veggies in a single layer across the grill – – fit as many as you can on in the 1st batch. Close lid and grill for 4 minutes. The onions should remain tender/crsp. If you desire them to be softer, cook another 2 minutes, but don’t get them too soft.Arrange on a platter and drizzle with a little melted butter if desired