1 lb parsnips
1 large egg
1/4 cup skim milk
1/2 cup fresh parsley, finely chopped
2 tbsps unsalted butter
1 pinch of ground nutmeg (or fresh grated)
1 pinch ground ginger
salt and pepper to taste
non-stick cooking spray

*Needs a pastry bag and piping nozzle

Clean and peel the parsnips, then split in half where they start to taper. Steam or boil until tender.

Force the parsnips through a ricer into a large mixing bowl or use the medium blade of a food processer to get the job done.

Add remaining ingredients to bowl and beat until well mixed.

Preheat oven to 375 and spray a cooking sheet with non-stick cooking spray.

Fill a pastry bag with the parsnip mixture and then pipe onto baking sheet into 3 inch diameter circles swirling up to form a peak(roughly 1/4 cup of mix per)

Bake for 25 minutes or until lightly browned.

Makes 4-5 at 2 WW points per serving.

Spinach Pie - 1 pt = 4 big servings.

1/2 cup FF cottage cheese ( i use the one with chives in it )
3 egg whites
4 TB parmesan cheese
10 oz frozen chopped spinach
Defrost and drain spinach. Mix with remaining ingredients. Spray 9 inch pie pan with Pam. Pour and bake 400 degrees for 40 min.

I serve it with chicken or fish .
Hope you enjoy it!

my all time fav!! i eat this for a maindish occassionally too.......

YMK Artichoke, Spinach & Mushroom Casserole

From the kitchen of MARTINKIDD

Estimated POINTS® Per Serving | 2
Servings | 8

Side Dishes | Community built RECIPE

Ingredients

8 oz. Jar canned, sliced mushrooms
1 package of pre-washed spinach, microwaved in bowl on high for 2 minutes to cook
1 14-oz. Can artichokes, chopped
1/8 tsp. Garlic powder
1/2 tsp. Salt
1/2 cup parmesan cheese
1/3 c. non-fat plain yogurt
1/3 c. light mayonnaise
1/4 c. dried unseasoned breadcrumbs

1/4 c. lemon juice

Instructions

Mix first 9 ingredients, top with lemon juice. Bake in "Pam-ed" casserole dish @ 350 for 30 minutes

Special Notes

This is reminiscent of that wonderful (a.k.a. caloric) spinach artichoke dip...except it's hearty enough to have as a side, reduced-calorie, and you don't need the chips to go with!

sincerely your gunna love me for this,
sassy

Grilled Sweet Potatoes
...................................
- peel a sweet potato and cut into 1/2" slices
- mix together 3 TBSP of olive oil, 1 tsp thyme, a sprinkle of cayenne, and salt and pepper to taste
- stir it into the potato slices
- shove it under the grill
- flip frequently until "done"

I'm not sure about the number of servings. My DH and I LOVE this, and have it every second day.
__________________

Sweet Potato Casserole
4 large sweet potatoes, cooked and sliced
1 large can crushed or tidbits or chunks unsweetened pineapple, lightly drained
1/2 chopped pecans
cinnamon
nutmeg
2 tablespoons brown sugar or sweetener of choice

Layer half sweet potatoes, pineapple and 1 tablespoon brown sugar in Pam sprayed casserole. Sprinkle lightly with cinnamon and nutmeg. Repeat layer. Top with the chopped pecans bake at 350 degrees for 25-30 minutes until bubbling.

KETO SAUSAGE PUFFS

INGREDIENTS
1 tbsp. extra-virgin olive oil

1 lb. Italian sausage

1 c. shredded cheddar, divided

2 oz. cream cheese

2 tbsp. grated Parmesan

1 large egg

1 c. almond flour

1 tsp. baking powder

1/2 tsp. kosher salt


DIRECTIONS

1. Preheat oven to 400° and line a baking sheet with parchment paper.
2. In a large skillet over medium-high heat, heat oil. Add sausage and cook, breaking up meat with a wooden spoon, until golden, about 7 minutes. Remove from heat.
3. In a medium microwave-safe bowl, melt together ¼ cup cheddar, cream cheese, and Parmesan. Add cooked sausage, egg, almond flour, baking powder, and salt and stir to combine. Stir in remaining ¾ cup cheddar.
4. Using a small cookie scoop, form mixture into 1" balls and place on prepared baking sheet. Bake until sausage is cooked through and golden, 20 to 22 minutes.