Phase II compliant, maybe phase I if you worked it a bit
Makes about 6
1/2 lb (1 large or two medium-small) parsnips, shredded
2 scallions, cut to 2-inch pieces and julienned lengthwise
1 egg, scrambled
1/8 teaspoon cayenne pepper
1/2 teaspoon sea salt
1/4 teaspoon black or white pepper, or to taste
2-4 tablespoons olive oil
optional dipping sauce:
1 tablespoon soy sauce
1 teaspoon rice vinegar
Beat the egg in a medium-large bowl and combine with the rest of the ingredients except for the oi and the dipping sauce. Heat a tablespoon of oil on a skillet over a medium flame until hot. Using your hands, form the parsnip mixture into roughly 3-inch patties at a time, and place gently onto the pan, keeping each pancake an inch or so apart (you will probably need to work in batches). Cook for 2-3 minutes on the first side before flipping; flip, and cook another 2-3 minutes or until lightly browned on both sides. Remove from heat and serve with the optional dipping sauce immediately.
Weeks 1-8: -19#
Weeks 9-14: Off plan mostly
Week 15: -1.6# ending 2/8
I was thumbing thru some recipes I received from a friend and found this one. Probably not Phase 1 compliant, but looks darn good!
Shopping List: 1 med. head cauliflower; 3oz softened cream cheese; 2 T sour cream; 1 egg; 1/4 c grated parmesan cheese; 1/8 tsp straight chicken base or bouillon; 1/8 tsp garlic powder; 1/8 tsp freshly grd pepper; 1/2 tsp chopped fresh or dried chives (optional); and 3T trans fat free margarine
Bring a lg pot of water to boil over high heat. Clean & cut cauliflower into small pieces. Cook in boiling water for 6 minutes until well done. Drain well, but do not let cool. Pat cauliflower dry btwn paper towels - important step b/c otherwise it's "potatoes" will be thin & runny. Using either an immersion blender in a deep bowl or in a food processor, pulse the hot cauliflower with cream cheese, sour cream, egg, parmesan, garlic, chicken base and pepper until smooth. Add chives if desired.
1 envelope Lindora Homestyle Chicken with Noodle Soup mix
¼ c. green bell pepper, sliced into thin 1-inch strips
¼ c. zucchini, sliced and quartered
½ tsp. vinegar
¼ tsp. ground ginger
1/8 tsp. garlic powder
1/8 tsp. ground coriander
2/3 c. + 2 Tbsp. water, boiling
Place green pepper, zucchini and vinegar in a small microwave-safe bowl with 2 Tbsp. water. Microwave on high 1 ½ to 2 minutes, or until vegetables are tender. In a separate bowl, combine the spices and Chicken with Noodle Soup mix; stir in boiling water. Combine the soup mix and vegetables in a bowl and microwave for 30-45 seconds. Serve hot.
1/2 cup clam juice
4 cloves garlic, finely chopped
3 cups fresh stir-fry vegetables (broccoli, cauliflower, celery, carrots, and bell peppers) (from 16-oz package)
1/2 lb cod, halibut, orange roughy or other mild-flavored fish fillets, cubed
1 1/2 tablespoons chopped fresh or canned jalapeño chiles
2 tablespoons fish sauce or reduced-sodium soy sauce
1 tablespoon packed Spend brown sugar
1. In 10-inch nonstick skillet, heat 1/4 cup of the clam juice to boiling. Add garlic; cook 1 minute.
2. Stir in stir-fry vegetables. Cook about 8 minutes, stirring frequently, until liquid has evaporated.
3. Stir in fish, chiles, fish sauce and Splenda brown sugar. Heat to boiling. Reduce heat to medium; simmer uncovered 10 minutes.
1 tablespoon no-trans-fat margarine or butter, melted
3/4 teaspoon dried oregano
1/2 teaspoon lemon pepper seasoning
1/8 teaspoon salt
2 teaspoons finely chopped parsley or chives, if desired
1. Heat oven to 375°F. Coat small baking dish with cooking spray. Place chicken in a single layer in dish. Pour lemon juice and margarine over chicken. Sprinkle with oregano, lemon pepper, and salt.
2. Bake about 15 minutes, or until a thermometer inserted in thickest portion registers 160°F and juices run clear.
3. Serve drizzled with pan juices. Sprinkle with parsley or chives.