The Never Ending Recipe Thread

[Barbde]

Re: The Never Ending Recipe Thread

Oh, good. It's unlocked.
Lots of good food here folks!! And always room for new recipes, feel free to add yours!!

[cleochatra]

Re: The Never Ending Recipe Thread

Sorry for not posting more often. I have some mega killer projects happening right now! I wanted to share this, though:



These are the chili cheese tots (recipe at the blog in siggy)

(Induction friendly)

Cauli Tots (Baked)

1 12 ounce bag frozen cauliflower
1/3 cup grated Parmesan Cheese
salt, pepper, onion powder (to taste)

Cook cauliflower, covered, in microwave for 6 minutes. Pour off water and let stand until cool.

Process well in a food processor, (or rice using other means). I've found the smoother texture holds together better than the more coarse texture. As you form cauliflower into its shape, squeeze, working any excess water from the vegetable. Roll into approx. 1.5" balls and drop into Parmesan. Form into tots by flattening the tops. If the mixture is still too moist and falls apart, work a little of the Parmesan into the tot, and then roll the formed tots into the Parm once again to coat.

Place tots on a greased cookie sheet and freeze for 30 minutes prior to baking to help tots hold their shape. At this point it's good to note that you can freeze them longer or make these ahead of time. Simply place in a freezer bag after the initial chilling period and store for up to a month.

To bake: Preheat oven to 400 degrees Fahrenheit. Bake for 10 minutes, rotating tots every five minutes or so for even browning.


Makes about 30 tots. One serving is 6 tots.

Nutritional Information per serving: Calories: 38, Carbohydrates: 5g, Fiber: 1g, Net Carbohydrates: 4g, Protein: 7 g, Fat: 4.5g.

[Carne!]

Re: The Never Ending Recipe Thread

the whey protein under the cupboards was calling my name but I am not on the dairy rung yet so i made my own weird little concoction! And it's darn tasty!

4-5 ice cubes
1 egg
3 tsps of mashed pumpkin
splash of cream
1 tsp of cream cheese
splash of davinci syrup (i used caramel)
cinnamon
tsp of flax
tiny splash of vanilla.
splash of water.

Mine is approx: 7-8 carbs.

Its so creamy and delish! And it has a veggie

[Barbde]

Re: The Never Ending Recipe Thread

Grilled bacon wrapped tenderloin, topped with blue crab, asparagus and Hollandaise sauce! Yep, Welcome to Induction food!!

[Barbde]

Re: The Never Ending Recipe Thread

I so needed this today, you have no idea! My all time favorite comfort meal.
The soup is a bit carby at 7 net per cup. But Flax is great because it's almost all fiber. So the whole meal is coming in at about 9 carbs. I had them to spare today, so :clap:
(I used the same bowl for the flax bun as the soup)


ROASTED RED PEPPER & TOMATO SOUP
2 tablespoons butter
2 tablespoon olive oil
2 12-ounce jars roasted red peppers, drained and coarsely chopped, 15 ounces drained weight
14.5 ounce can diced tomatoes
3 cups chicken broth
1/4 cup red onion, minced
2 cloves garlic, minced
4-5 leaves fresh basil *
1/2 teaspoon onion powder *
1/2 teaspoon garlic powder *
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon dried basil
2 tablespoons granular Splenda or equivalent liquid Splenda
1 cup heavy cream

Combine everything except the cream in a large pot. Bring to a boil then simmer over low heat, covered, 25 minutes, stirring often. Remove from the heat and cool slightly before pureeing in a blender or with an immersion blender. Stir in the cream and adjust the seasonings to taste.

Makes 7 cups or 7 servings

Per Serving: 232 Calories; 20g Fat; 4g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs


FLAX Muffin
1/4 c flax
1 egg
1 T butter or cream cheese or HWC
1 tsp baking powder

Mix together, microwave for about 2 minutes.