Parsnip Pancakes
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.
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.
1/4 teaspoon red pepper flakes , more or less to taste
1/2 teaspoon crushed fennel seed
Coarse salt
cracked black pepper to taste
Directions:
Place all ingredients in the bowl of a food processor and pulse until it looks like ground chicken or hamburger meat.
Heat a non-stick pan over medium heat. When hot, add mock sausage mix and cook, stirring often until crumbly and cooked through, about 7–9 minutes. Taste and adjust seasonings.
Recommended substitution: If you like sweet Italian sausage, don't use the chili flakes. Instead, add 1/4 teaspoon of allspice and one teaspoon dried oregano.
mini lettuce wraps that people can make themselves.
1 pound Jenny-O ground turkey
2/3 cup mixture of soy sauce/white vinegar and one splenda packet
brown meat like you are making tacos. pour mixture over and simmer for about 20-30 minutes until all is ubsorbed (sp?).
Put in the center of a platter-I use a chip/dip platter or the tupperware veggie tray.
surround with bib lettuce, greeen onions cut into long narrow strips, red and green peppers cut into long narrow strips, and cucumbers cut into long narrow strips.
If you can, I usually serve some WF ranch dressing on the side.
