2 heads of califlower
3/4 stick butter
1/4 cup whipping cream
salt & pepper to taste
Core and steam cauliflower until fork tender. Take out of pot and let
drain for about 2 mins. Put cauliflower in bowl, add butter, salt &
pepper and beat with a mixer. Gradually add cream until desired
Serving Size: 8
10 ounce Pk frozen chopped Broccoli
14 1/2 ounce Can Tomatoes
15 ounce Can Tomato Sauce
1 cup Chopped Celery
1 cup Chopped Onion
1 cup Chopped Grn/Sweet Red Pepper
1 1/2 teaspoon Dried Basil crushed *
Clove garlic minnced
2 cup Lo-fat Ricotta or Cottage Ch
1/4 cup Grated Parmesan Cheese
1 cup Shredded Mozzarella Cheese
* or substitute 1/2 t dried Oregano for 1/2 t of the dried Basil Cook
noodles and broccoli separately according to their package directions;
drain well. Set aside.
For sauce, cut up canned tomatoes. In a large saucepan stir together
undrained tomatoes, tomato sauce, celery, green or sweet red pepper,
basil, bay leaves, and garlic. Bring to boiling; reduce heat. Simmer,
uncover, 20-25 minutes or till sauce is thick, stirring occasionally.
Remove bay leaves.
Meanwhile, in a bowl stir together egg, ricotta cheese, parmesan cheese,
and 1/4 t pepper. Stir in broccoli.
Spread about 1/2 cup of the sauce in a 13x9x2″ baking dish. Top with half
the noodles, half of the broccoli mixture, and half of the remaining sauce.
Repeat layers, ending with the sauce.
Bake, uncovered, in a 350 deg F oven for 25 minutes; sprinkle with Mozzarella.
Bake 5 minutes more or till heated through. Let stand 10 minutes before serving.
I have the recipe for the gravy that goes with it,
I just cant find it right now. Will post when found.
It’s also good without the gravy though.
Stir fry gently in a small amount of olive oil:
3 chopped green onions (white and green parts)
1/2 cup thinly sliced celery
1/3 cup sliced bamboo shoots
Beat well: 6 eggs, salt and pepper
Add vegetables to beaten eggs and stir.
Cook in well oiled wok or pan to form an omelet.
Serve with Soy Sauce.
Each Serving – 3g carbs, 1g fiber
Submitted by: Ortega
Prep Time: approx. 15 Minutes
Cook Time: approx. 45 Minutes
” Love Chile Rellenos but are short on time? This casserole has all of the taste
with very little of the work! Top with sour cream, green onions,
and black olives if you’d like. ”
1 1/2 cups shredded Cheddar cheese
1/2 cup diced green chile pepper
2 tablespoons all-purpose flour
1 1/2 cups milk
1 cup salsa
1 Preheat oven to 325 degrees F (165 degrees C).
Lightly grease an 8 inch square baking dish.
2 Sprinkle 3/4 cup cheese onto bottom of the prepared baking dish.
Top with chiles and remaining cheese. Place flour in medium bowl.
Gradually add milk, stirring until smooth. Stir in eggs; pour mixture over cheese.
3 Bake for 45 to 50 minutes or until knife inserted in center comes out clean.
Cool in pan for 10 minutes.
4 Serve with salsa and desired toppings.
Servings Per Recipe:
8 amount per serving
Total Fat 11g
Serving Size: 6
Amount Measure Ingredient Preparation Method
1 cup Cooked brown rice
1 each Egg
2 tablespoon Chopped onions
1 teaspoon Salt
2 cup Crushed peanuts
2 cup Cottage cheese
2 tablespoon Olive oil
1/2 teaspoon Pepper
Combine ingredients and bake in loaf @ 350 degrees for about 30 minutes.
Take 3-4 medium size zuchinni and slice in 4″ wedges — so they look almost
like steak fries. Place in baking dish and pour over them 1-1/2 cups heavy
cream. Then sprinkle with 2 cups parmesan cheese. Bake at 325 for 40
minutes. Sounds strange, but boy is it tasty!
Submitted by: Melissa McGee
” Fresh summer vegetables paired with creamy polenta baked
in an Italian sauce and topped with cheese — delicioso!
I recommend serving it with crusty garlic bread. “
3 carrots, sliced
1 large zucchini, sliced
1 large yellow squash, sliced
1 red onion, chopped
red bell pepper, chopped
1 cup spaghetti sauce
4 cups olive oil for frying
1 pinch garlic salt
ground black pepper to taste
1 (16 ounce) package ready- made polenta
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 Preheat oven to 350 degrees F (175 degrees C).
2 Saute carrots, zucchini, squash, onion and bell pepper in a
large saucepan with a small amount of olive oil.
Season with garlic salt and pepper (optional).
Saute vegetables for approximately 5 minutes and pour in spaghetti sauce.
Stir, cover and simmer until vegetables are slightly tender.
3 Slice polenta into 1/2 inch circles and season with garlic salt and pepper.
Heat enough oil in a medium skillet so as to completely cover the
entire bottom of the pan. Pan fry seasoned polenta in hot oil,
about 3 minutes per side. Remove from oil and layer the slices in a
large casserole dish. Spoon the vegetable mixture over the polenta and
then sprinkle with Mozzarella and Parmesan cheese.
4 Bake casserole for 30 minutes. Remove from oven and let cool for 5
minutes before serving.
Preparation time – 10 minutes, plus time to cook cauliflower
if you don’t have leftovers
Here’s the original “crustless quiche” recipe. I think Elissa first
posted it here. I don’t use the nutmeg or cloves or onion but do use lots
of garlic and sometimes thyme or oregano. Also it doesn’t seem to need
the added salt, but then I’m used to low-salt foods. Haven’t tried the
ricotta or cream variations. Colby (yellow) and string/mozzarella or
jack (white) cheeses work as well as cheddar. One of these days I will
try it with pepper jack (jack cheese with jalapen~os and red peppers and
stuff in it). Nuking didn’t work as well as baking for me — came out
kinda dry tasting. I pre-steamed the cauliflower in the uwave though.
1/2 cup steamed, mashed cauliflower (leftover works fine)
1/4 cup cottage cheese (or ricotta)
2T grated cheddar cheese
pinch of nutmeg
dash of cloves
salt, pepper to taste
Mix all ingredients together, nuke for 5 minutes
or bake for 20. If you use 1/4 cup of heavy cream instead
of the cottage/ricotta cheese, it will be more like a quiche
than a souffle.
Statistics (approx) – 2g carbs, 15 g fat, 200 cal