here's one recipe Ladies.... a WW for them hope its what your looking for.
POINTSŪ value | 2
Servings | 4
Preparation Time | 10 min
Cooking Time | 15 min
Level of Difficulty | Easy
side dishes | Surprise, surprise: Cauliflower replaces nearly all the usual butter in these calorie-friendly mashed spuds.
Ingredients
8 oz cauliflower, florets
2 medium garlic clove(s), peeled
1 tsp table salt
1/4 cup 1% low-fat milk
2 tsp butter
1/8 tsp black pepper
1 Tbsp chives, fresh, snipped
Instructions
Place cauliflower, garlic and 1/2 teaspoon of salt in a medium saucepan. Add enough water to cover ingredients and bring to a boil. Boil until vegetables are tender, about 10 to 15 minutes. Drain and return to saucepan.
Stir in milk, butter, remaining salt and pepper. Mash with a potato masher until smooth. Stir in chives and serve. Yields about 1/2 cup per serving.
1 Steam or microwave the cauliflower until soft. Puree in a food processor, adding the butter spray and the half-and-half to taste. Season with salt and pepper.
another one I found:
2 cups cauliflower, finely chopped
1 tablespoon ff sour cream, or more to taste
1 tablespoon smart beat
salt and pepper to taste
1 Steam or microwave cauliflower until very soft. Put cauliflower in blender or food processor with butter and sour cream, blend. Add salt and pepper to taste. Serve hot.
You definately need a food processor or a high speed blender though...
Tonight we are having so-called London broil. It's lean ground pork wrapped in round steak, done on the BBQ. I'll have new yellow beans (the first!) with it, maybe some tomatoes and Harry will have new potatoes. I think I'll do the ricotta creme with blueberries for dessert.
Today was my day off and I was watching "Low Carb and Lovin' it" on Food TV. There was this good looking veggie dish. It involves baking Eggplant, Yellow Squash and Tomatoes with a veggie/meat/cheese topping. I was thinking of using Eggplant, Yellow squash and Zucchini. The recipe says to use bacon bits, but I bought some Turkey Bacon and I was also going to use LF Mozzarella instead of Parmesean.
Eggplant, Yellow Squash and Tomato Casino
2 small eggplants
2 pieces yellow squash, small to medium size
4 Roma tomatoes
Kosher salt
Freshly ground black pepper
Garlic powder
2 tablespoons real bacon bits
1 tablespoon red bell pepper, small diced
1 tablespoon green bell peppers, small diced
1 tablespoon red onion, small diced
3/4 cup grated Parmesan
2 tablespoons extra-virgin olive oil
Preheat oven to 350 degrees F.
Cut off ends and slice in half lengthwise both the eggplants and yellow squash. Lay cut side up and close together on a small greased sheet pan. Then cut the tops and a very small piece of the bottom off the Roma tomatoes and stand them up with the squash.
Sprinkle liberally with salt, pepper, garlic powder, bacon bits, peppers, and onions.
Next, carefully pile high the Parmesan over every piece, drizzle with olive oil, and bake for about 12 minutes, or until they start to turn golden brown. Serve immediately.
Good recipe, Nelie. Let us know how it turns out and how many servings. If it's good, perhaps you could post it (with modifications) in the Phase I entree section.
The veggie recipe (zucchini, yellow squash, eggplant) turned out pretty good but I found that cooking it for 12 minutes wasn't long enough, I ended up cooking them for 25-30 minutes. It kind of reminded me of a little pizza and would probably really remind me of that if you added some tomato spread on the bottom.
