These are all the recipies I have collected over the weeks. Some I have tried some I have not (try at your own risk) The ones that I have tried are very good.
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.
Roasted Chick Peas
I like the roasted chickpeas. You take a can of chickpeas, drain them and put them on a baking sheet at 350 for about 20 minutes. Once they're out I put them in a brown paper bag and sprinkle McCormick Garlic & Herb seasoning on them... shake the bag up to coat them. You can try other seasonings too. Sometimes I put Cinnamon in the bag. It's so good I have to put it on top of the fridge so that my kids can't get to them. They're filling too.
1/2 head cauliflower
2 eggs, beaten
1 1/2 cups diced or shredded leftover cooked meat or seafood
1 cup veggies (chopped snow peas,bean sprouts,water chestnuts,etc.)
8 scallions, sliced (use part of the green)
2 tablespoons soy sauce
1/2 teaspoon Splenda
Run the cauliflower through the shredding blade of your food processor. Put the cauliflower in a microwaveable casserole, add a tablespoon or two of water, cover, and microwave in high for 5 minutes.
Spray a medium size skillet with nonstick cooking spray and place over medium heat. Add a tablespoon of oil to coat the bottom of the skillet. Pour in the eggs and cover for a minute or so. Let the eggs cook in a flat sheet. When cooked through, remove and set aside.
Remove the cauliflower from the microwave and drain it. Put a tablespoon of oil in a large, heavy skillet. Stir in the meat, veggies and scallions. Cook, stirring occasionally until veggies are tender-crisp. Add the cauliflower rice and stir to blend. Shred the eggs and stir in. Combine the soy sauce with the Splenda and stir into the fried "rice".
This makes 2 large or 3 medium servings. It sounds complicated but it is very easy. I also use the cauliflower "rice" with othe stir fries. I just put it into an individual bowl and put the stir fry on top and you'd never believe it was cauliflower.
By the way, I love my 15 Minute Low Carb recipe book by Dana Carpender. I use it almost every day.
Creamy "Potato" Casserole
5 c cauliflowerettes (I cooked in the microwave with a little water for about 3 minutes then drained)
1 c LF sour cream
1-1/4 c LF grated swiss cheese
1/2 c shredded carrot (skip if on P1, otherwise, it gives a nice color)
1 sm onion, chopped
1 Tbs parsley
1 tsp salt
1/2 tsp dillweed
1/4 tsp pepper
1/4 tsp paprika
Combine all but 1/4 c cheese and the paprika. Put in a sprayed 2 qt casserole. Bake, covered, 350F for 30 minutes. Uncover, sprinkle with remaining cheese and paprika. Bake uncovered an addition 15 minutes
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.
*This is great for a last minute dish.
Broccoli with Garlic Sauce
1 large bunch fresh broccoli, about 1 1/3 lb.
1 bunch scallions (6-7)
3 large cloves garlic
1/4 cup beef or chicken broth
1 tbsp. soy sauce
1 tbsp. cornstarch
1 tsp. SPLENDAÂ® Granular
1 tbsp. minced cilantro
1/2 tsp. sesame or other oil
Trim broccoli and cut into florets (retain about 60% of the bunch). Rinse broccoli, shake off excess water and place in 3-quart microwave-safe casserole dish. Set aside.
Slice white scallion bulbs into rings and mince garlic. Stir together scallions, garlic, beef broth, soy sauce, cornstarch, SPLENDAÂ® Granular and cilantro.
Pour sauce over broccoli, cover and microwave on high for 4 minutes.
Stir broccoli, replace cover, and microwave on high for 3 minutes or until broccoli is desired texture and sauce has thickened to coat broccoli. Stir in sesame oil and serve hot.
Grilled Herbed Veggies
1 tablespoon olive oil
1 clove garlic, minced
2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed; or 2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
1/4 teaspoon salt
4 cups mixed vegetables, such as eggplant chunks; halved small yellow squash, zucchini, or pattypan squash; green beans; red onion wedges; and/or sliced yellow, red, or green sweet pepper
1. In a medium mixing bowl combine the olive oil, garlic, rosemary or basil, and the salt.
2. Add the vegetables to oil mixture, tossing to coat. Spoon vegetable mixture onto a 24x12-inch piece of heavy foil. Bring opposite edges of foil together; seal tightly with a double fold. Fold in remaining ends to completely enclose vegetables, leaving a little space for steam to build.
3. Grill the vegetable packet on a grill rack directly over medium-hot coals about 20 minutes or until vegetables are tender, turning the packet over halfway through the cooking time. (Or, bake vegetables in a 350 degree oven about 25 minutes or until tender.) Season vegetables to taste with pepper. Makes 4 side-dish servings.
I hope you enjoy these