5 cups cauliflower
2 cups sour cream
1 1/2 cups grated cheddar cheese
6 green onions -- chopped (separate white and green)5 1/2 teaspoons salt
1/2 teaspoon pepper
6 slices bacon -- cooked crisp and crumbled
Cook cauliflower until tender but firm, chop into pieces about the size of hashbrowns.
Mix in sour cream, 1 cup of the cheddar, white part of the green onions, salt and pepper.
Stir in cauliflower. Place in greased baking dish and sprinkle rest of cheddar on top.
Bake at 350* for 20 minutes or until heated through. Crumble bacon on top and sprinkle on the tops of the green onion. Reheats well in the micro, but doesn't freeze well.
Recipe can be doubled, serves 10.
Ice Cream Cookies
1 cup heavy cream
3 drops Stevia or 3 splenda packets
2 tbsp Natural Peanutbutter
4 oz Softened Cream Cheese
1 tbsp Atkins Choc Syrup (optional)
Whip cream & Sweetner with a hand beater until its like coolwhip texture. Add all the other ingredients and beat until well mixed.. taste for sweetness adjust if you want.
Using a spoon put big globs on a non stick cookie sheet or in an ice cube tray and freeze until firm pry them off cookie sheet and store frozen in a plastic bag.
They are pretty hard to get out of an ice tray i have to use a knife to get em out..lol but they come off the cookie sheets real easy..and taste like peanut butter cup ice cream! makes 20ish cookies.
Im sure this would work with other flavors as well I know some folks have problems with Peanut butter.
Cherry Tomatoes Stuffed
16 Large Cherry Tomatoes
1 6oz Can Albacore Tuna
1 Stalk Celery - chopped fine
1/2 small onion - chopped fine
6 TBS Real Mayonaise
Slice top off each cherry tomato and core out insides. Discard the insides of the tomatoes. In a bowl, mix the tuna, mayonaise, celery and onion. Using a spoon, fill each cherry tomato with tuna mix.
Bacon Cheeseburger Salad
3 ounces lean ground beef crumbled, cooked and drained
4 slices bacon – cooked crisp, drained and crumbled
1 cup chopped lettuce
1/8 cup chopped onion
1/2 medium tomato – chopped
1 tablespoon mayonnaise
¼ cup cheddar cheese – (or 1 once)
Stir mayo into lettuce,onion and tomato until evenly coated. Toss in beef,bacon and cheese.
3/4 pound ground beef
1/3 cup chopped onion
2 eggs -- beaten
1/2 cup mayonnaise
1/4 cup water1/4 cup heavy cream
6 ounces cheddar cheese
4 ounces mushrooms
salt and pepper
Brown ground beef & onion, drain grease. Add mushrooms & cook through. Mix eggs, ayonnaise, cream, cheese & salt & pepper, and pour over ground beef in a pie pan.
Bake on 350 for 40-45 minutes. Let stand 10 minutes.
Ground Beef and Savoy Cabbage Casserole
3 small heads savoy
cabbage -- chopped
1 1/2 pounds lean ground
1 large onion -- chopped
1/2 can tomato saucegarlic powder -- to taste
1 can chicken broth
1 can beef broth
Saute ground beef and onion until no longer pink, add garlic powder, tomato sauce and cabbage, saute until cabbage is slightly wilted about 10 min. Add both cans of broth, bring to a boil, reduce heat and simmer about 1 hr. or until cabagge in done and liquid has reduced.
Special Rib Roast
10 pounds rock salt --(3-4 lb boxes)
1 beef prime rib, roasted --(three-bone choice standing; about 5-6 lbs)
1 1/2 teaspoons paprika
Preheat over to 500 degrees. Pour a small amount of rock salt in a large roasting pan until bottom is evenly covered, and then pray a fine mist of water over salt with a hand-held sprayer until salt is moist and sticky. Place prime rib in the pan. Mix Worcestershire sauce and the paprika in a small bowl and pour carefully over prime rib. Using your hands, rub the mixture all over the meat. Season meat with pepper. Cover meat completely with remaining rock salt (there may be some extra left over) and spray entire surface of salt with water until moist and sticky. Place in oven and bake for 15 minutes a pound (roast will be medium rare inside) Remove from oven, let meat stand for 5 min then carefully break salt away with a kitchen mallet and remove. Brush any remainng rock salt off and slice.
2 cooked chicken breast halves -- (2 to 3) cubed
2 cups heavy whipping cream
1/4 cup chicken broth
3 ounces Marsala Wine
2 tablespoons butter2 tablespoons olive oil
2 cloves garlic -- thinly sliced, optional
4 mushroom -- sliced, optional
1/2 teaspoon nutmeg
Cook chicken until desired tenderness in some olive oil (keep in
mind that the chicken will continue to cook a little bit after the
sauce has been added. Add mushrooms, thinly sliced garlic and
nutmeg. Cook until garlic and mushrooms just begin to soften.
Add marsala wine. Leave in for about three seconds and then add
chicken broth and simmer for about 2 minutes.
Stir in cream and simmer until reduced to desired thickness.
Presto! Chicken Marsala. YUM!
You can play around with the chicken broth to cream ratio to find
out which way you like your sauce. Be careful with the Marsala wine,
though, because it's 3 grams of carbs per ounce.
New York Cheese Cake
1 1/2 cups Crushed Low Carb Cinnamon Nutrageous Granola ( by expert foods) Net 3 carbs per 1/2 cup.
5 Tbsp. Butter
1/3 cup Splenda
1/8 tsp salt
2 lbs cream cheese
1 tsp Vanilla extract
1 tsp Lemon juice
For the crust, stir together crust ingredients and press onto the bottom of the spring pan and 1 inch ip the sides of a buttered 24 cm.spring pan. Fill immediately or chill up to 2 hours.
Preheat the oven to 325 degrees.
Use your mixer on the lowest speed. beat the cream cheese no more than 30 seconds stop the bowl and scrape the beaters. Add the sugar in a stream, mixing no more than 30 seconds. Stop and scrape. Add Vanilla, lemon juice and one egg at a time mix only
until each egg is absorbed no more than 30 seconds at a time. Stop and scrape after each addition.
Wrap aluminum foil around the bottom of the springform pan so that is at least 1 inch up the sides place the pan in a roasting pan and pour warm water into the pan to a depth of 1/2 inch.
Bake for 60 minutes or untl lightly colored and firm except for the very center.
Remove from the pan of hot water.
Remove the foil and cool completely on a rack. Wrap the cheese cake
in plastic or foil and chill overnight before unmolding..
Dreamy Creamy Deviled Eggs
canned baby shrimp, green or black olive slices for garnishpaprika
Place eggs in a large saucepan and add cold water until covered by 1". You can add salt to the water if you like.As the water starts to heat up, stir the eggs ... this will help the yolk harden in the center of the egg.Let eggs boil for 10 minutes.Take off the heat and drain ... place eggs in ice water to cool, replacing ice as it melts.Shell eggs and cut in half. Scoop out yolks into a mixing bowl. Place egg white "face" down on an absorbent paper towel.Using a fork, break up all yolks. Add heavy mayo until creamy. Add salt & pepper to taste. Using a whirr mixer (single bladed hand mixer), blend until all the lumps are gone.I use a pastry shooter to fill
the egg whites with the deviled mixture.Top with baby shrimp, green or black olive rings. Whatever garnish looks good to you --or-- sprinkle with paprika.
Cajun Chicken Caesar Salad
1 large chicken breast
cajun spice or cayenne
pepper to taste
2 tablespoons Hot Sauce
2 Cups romaine lettuce
2 tablespoons caesar dressing
2 tablespoons parmesan cheese
Sprinke spices on chicken breast. May be grill on the BBQ (my favourite), baked, fried, etc. Cut in to 1 inch cubes and toss with hot sauce. Set aside.
Mix lettuce, dressing and cheese. Put on a plate and top with chicken. Top with addittional parmesan cheese if desired.
I like mine really hot and spicy so I use cayenne Cajun spice will make it a little milder.
1 cup boiling water (240ml)
2 apple-flavored herbal tea bags - optional
2 tablespoons lemon juice (30ml)
1/2 teaspoon ground cinnamon
2 teaspoons sugar equivalent
1/2 cup wise choice cake-ability baking aid (50g)
1/2 pound ground pecans (225g or about 2 cups)
3/4 cup sugar equivalent (equivalent to 150g)
3 tablespoons oil (45ml)
2 teaspoons allspice or apple pie spice
1/4 cup walnut pieces (30g) - optional
Peel apple, slice thin, and then cut part into thin slices, the rest into a small dice. Sprinkle with lemon juice, cinnamon, and sweetener.
Grease tube pan and arrange apple slices in an attractive pattern. Also cook the diced apple briefly in microwave or on stove to make the apple pieces tender.
Mix (or grind) together, breaking up any lumps: CBA, ground nuts, sweetener equal, pinch salt. The finer the nuts are ground, the finer the cake.
Combine liquid ingredients.
Stir liquid and dry ingredients together until thoroughly wet no need to beat!
Immediately pour into prepared pan. Swirl in apple pieces and optional walnuts. Microwave (around 7 minutes), preferably raised above the floor of the oven (an upside-down glass pie plate works well), or bake at 350°F loaf pans 40-50 minutes, round pans 25-35 minutes, cupcakes/muffins 15-25 minutes or until center springs back.
Invert to serve.