Yesterday I added about 1 tbsp of sugar-free strawberry jello to my pina colada with crushed ice and it tasted so good. I felt I was in a dominican resort !
Spinach can also be used for a 'creamed spinach' dish. You can also add pureed cauliflower, turnips, or rutabaga for more 'potatoes'
* IP Potato Puree
* 2 cups chopped kale leaves, stems and center ribs discarded (or spinach)
* 4 oz hot water (not boiled)
1. Cook kale in a pot of boiling salted water, uncovered, until tender, about 7 minutes.
2. Drain kale, then immediately transfer to an ice bath to stop cooking. When kale is cool, drain but do not squeeze.
3. While kale cooks, prepare IP Potato Puree by adding hot water, per instructions.
4. Blend IP Potato Puree with kale in a food processor/blender until just smooth (use caution when blending hot liquids).
5. Season with salt, pepper, garlic powder. Add more water for desired consistency.
Now my question... what in the world is Sorrel and what does Celeriac look like? Smile... the yet undiscovered!
I don't know what Sorrel is, but Celeriac in the States is called Celery Root. And it looks just like that a root or a bulb. I have Hy-Vee around here and they have it. I place it along with the rutabaga in think slices at the bottom of a crock pot just before I put my roast in. PLEASE NO WATER IN THE CROCK POT - yo don't need it and it makes the meat tough...
I then at the end of the day, take out the roast and plate it. Put the celery root (Celeriac) and rutabaga in the Kitchen Aid mixer and using the regular attachment whip it unto mash. Salt and pepper and that's it.
It is amazing and has completely replaced mashed potatoes in our house. My DH who is not on the diet anymore requests this at least once a week. AMAZING!
Recipe:
12 ounce can of Chicken of the Sea - Light tuna in Water
2 small eggs
2 tsp of spicy mustard (0/0/0)
Old Bay to taste (I used 1/2 tsp)
Cayenne Pepper to taste (I used a sprinkle )
Onion Powder (I used enough to cover one layer of the tuna that was in a cereal bowl, estimate 1/4 tsp?)
Mix up thoroughly with a fork until consistency is a bit thinner than a tuna sandwich would be...
Place on a preheated griddle in four crab-cake style lumps (sprayed with Pam Olive Oil cooking spray) and cover for approx 4 minutes (I had an electric skillet, it was 300 degrees), flip and cook another 4 minutes, leaving the cover on again. The bottom should be crisp and firm, the edges still soft and the middle the consistency of a normal tuna sandwich or tuna melt.
**To get my olive oil in for the day I sprinkled my 1/2 tsp of red chili pepper olive oil over the patties after putting it on a bed of lettuce leaves and it was so spicy and decadent and amazing! I loved it!!
Hey everyone - last night at my center they had some samples to share. They were really good and I wanted to share the recipes.
****
Mix raspberry jello - follow directions
Take a crystal lite to go pack (they used the lemonade flavor)
Ice - they just said "a lot"
Blend - should make 32 ounces - You can have the WHOLE thing!!
Tastes like a fun summer cocktail.
*****
Apricot Dressing
1/4 cup apple cider vinegar
1 T. Stevia
1 T. Lemon juice
1/2 tsp. ginger
3 T. WF apricot jelly
1/2 tsp. poppy seed
pinch of sea salt
1 tsp. dried onion flakes
Combine everything and blend for 1 or 2 minutes.
*******
Pepper Mustard Dressing
1 cup WF honey-mustard mayo
4T. finely chopped green or colored peppers
2T. finely chopped onion
2T. Stevia
4 T. olive oil
1T. lemon juice
Combine everything and blend for 1 or 2 minutes
********
Tamari Olive Oil Sauce
1/2 cup of Tamari soy sauce
2/3 cup of olive oil
2 crushed cloves of garlic
4 T. lemon juice
1 tsp. stevia
Mix ingredients together and shake well.
They had made an appetizer with the raspberry dressing.
Take romaine lettuce leaves
a piece of cooked peppered beef
spread the raspberry dressing on the beef
cut a pickle
roll it all up and Voila!!! you have an appetizer we can take and eat as part of our protein at a dinner party!
Hey everyone - last night at my center they had some samples to share. They were really good and I wanted to share the recipes.
****
Mix raspberry jello - follow directions
Take a crystal lite to go pack (they used the lemonade flavor)
Ice - they just said "a lot"
Blend - should make 32 ounces - You can have the WHOLE thing!!
Tastes like a fun summer cocktail.
*****
Apricot Dressing
1/4 cup apple cider vinegar
1 T. Stevia
1 T. Lemon juice
1/2 tsp. ginger
3 T. WF apricot jelly
1/2 tsp. poppy seed
pinch of sea salt
1 tsp. dried onion flakes
Combine everything and blend for 1 or 2 minutes.
*******
Pepper Mustard Dressing
1 cup WF honey-mustard mayo
4T. finely chopped green or colored peppers
2T. finely chopped onion
2T. Stevia
4 T. olive oil
1T. lemon juice
Combine everything and blend for 1 or 2 minutes
********
Tamari Olive Oil Sauce
1/2 cup of Tamari soy sauce
2/3 cup of olive oil
2 crushed cloves of garlic
4 T. lemon juice
1 tsp. stevia
Mix ingredients together and shake well.
They had made an appetizer with the raspberry dressing.
Take romaine lettuce leaves
a piece of cooked peppered beef
spread the raspberry dressing on the beef
cut a pickle
roll it all up and Voila!!! you have an appetizer we can take and eat as part of our protein at a dinner party!
My recipe inspiration: http://www.3fatchicks.com/forum/4291948-post344.html
I deviated slightly after a few 'baked veggie croquette' googlings. The taste was delicious, but improvements can be made - I had already used my egg white daily allowance that would have helped. My improved, but not completely tested recipe is below.
Ingredients:
IP Potato Puree
1-2 cups of veggies finely chopped. I used mixed bell peppers & jalapeños
3 oz chicken broth
1 egg white
Spices. I used garlic, salt, & pepper
Directions:
Sautée the veggies until tender and cooked through.
While that's going, mix the Potato Puree with 3 oz of heated chicken broth, egg white, and spices.
Once the veggies are cooked, add to the rest of the ingredients.
Spoon ~1 tbsp servings onto prepared baking sheet formed into ~10-12 log shapes and cook at 350 degrees until slightly browned and set, ~18-20 minutes.
I can also see adding some puréed veggies (cauliflower, celeriac, mushrooms, etc)to make it more substantial.
Ingredients
4 cups chopped Celery (splitting with my husband, ~1 celery rib = 1/2 cup chopped)
Garlic
EVOO
Chicken stock
2 egg whites
1 lemon
2 pork chops
Directions:
1. For the braised vegetables: place the celery and 2 cloves chopped garlic into a large pan with some EVOO and a pinch of salt. Cook over medium heat for~5 minutes until the celery are slightly softened.
2. Pour in the chicken stock, just enough to cover veggies, and bring to a simmer. Cook for 10-15 minutes over a low heat, or until the vegetables are meltingly soft. Keep warm.
3. For the pork chops: season the pork chops with salt and pepper. Heat some olive oil in a frying pan and add ~1-2 cloves chopped garlic. Add the pork chops and fry for 3-4 minutes on both sides, or until golden-brown all over and cooked through. Remove from the heat and set aside to rest.
4. Meanwhile, remove the braised celery and onions from the heat. Spoon the egg whites over some of the cooking liquid. Mix well to combine, then add lemon juice and lemon zest (I like to use all of the lemon!). Heat through gently for a few minutes (make sure the heat is not too high or the mixture will curdle). Season to taste with salt and freshly ground black pepper.
5. To serve, spoon the braised celery and onions onto plates and rest the pork chops on top. Spoon over the rest of the sauce.
Wildberry Waffles <-thanks to capricious!
2 egg whites whipped til frothy with a pinch of salt in them
1 Wildberry yogurt packet
couple drops of vanilla extract
pinch of baking soda and baking powder
1/8 cup of water.
Mix together and put on waffle iron sprayed with cooking oil (I use coconut oil on the bottom and spray on top- love that coconut flavor!). Keep in waffle iron 2 minutes and 15-30 seconds depending on how hot your iron runs...
Soak chicken breast in salad dressing for few hours. Cook breast in skillet, remove most of the dressing so it won't burn in pan. Put onion powder and garlic pepper to taste. After that is good and browned/cooked, remove and set aside. Put sliced up mushrooms in pan on LOW heat and add remaining salad dressing along with Tony's to taste. Once dressing starts to bubble a little, remove and stir up. Pour mushroom sauce over chicken and enjoy.
The sweetness of the dressing makes the chicken taste a little like oriental chicken and mixed with the tangy/spicy of the Tony's just makes it ROCK!!
Strawberry Pina Colada
