ROSY RADISH HOME FRIES
16 ounce bag radishes, washed, dried and trimmed (I bought a bag of already washed radishes)
1 small onion, diced (2.5 ounces)
2 tablespoons butter
1 tablespoon cooking oil
Salt and pepper, to taste
Quarter the smaller radishes and cut any larger ones into eighths. Heat the butter and oil in a medium skillet; add the radishes and onions. Cover pan and turn heat to low. Let cook for 5-10 minutes. Uncover, turn heat to medium and cook until nicely browned, stirring occasionally. Season with salt and pepper.
Makes 4 servings (3.5 net carbs each)
If you can get past the pink color, these taste amazingly like fried potatoes. The covered cooking helps to soften them a bit before the browning stage. I covered mine for 5 minutes and they still had a little crunch so 10 minutes might be better. Although they tasted a lot like potatoes, there seemed to be something missing so I think the addition of a couple slices of bacon might add just the right flavor. If you use bacon, brown it a bit before adding the onion and radishes, and omit the butter and oil.
Easy Broccoli with Cream Cheese Sauce (P2)
16 ounce bag of frozen broccoli
1 packet of low-fat cream cheese (or cream cheese substitute for Phase 1)
1/2 cup of Land Oâ€™ Lakes half and half
1 tablespoon of Smart Balance spread
1 1/2 tablespoons lemon juice
Cook broccoli according to directions. Place cream cheese, half and half, lemon juice and Smart Balance spread into dish. Warm in microwave at 50 percent power for 3 minutes. Stir, repeat another 3 minutes until it reaches the consistency of a med white sauce. It will be lumpy whisk until smooth.
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