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BASIC YOGURT DRESSING
1/2 pint Yogurt -- 140ml.
1 teaspoon Lemon Juice
1/4 teaspoon Garlic Salt
1/4 teaspoon Onion Salt
dash Celery Salt -- or rosemary
Stir ingredients together. Makes 1/2 pint.
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Per serving: 38 Calories (kcal); 2g Total Fat; (46% calories from fat); 2g Protein; 3g Carbohydrate; 8mg Cholesterol; 256mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
BOB
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ESPRESSO SAUCE
1 cup heavy cream
1/4 cup espresso coffee -- finely ground
1 square unsweetened chocolate
2 teaspoons sweetener
1 pinch salt
1 teaspoon vanilla
Pour cream and espresso into a saucepan. Scald (heat to just before boiling) Remove from heat. Strain. Add chocolate, vanilla, sweetener and salt. Pour over dessert
COULDN"T RESIST THIS ONE...I'm sure I could find something legal to put this on!!
BOB
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GREEK DRESSING - another variation
feta cheese -- 3 oz
3 tablespoons yogurt
2 tablespoons lemon juice -- or 1 lemon juiced
1 teaspoon mint -- fresh chopped
1 tablespoon marjoram -- fresh chopped
1 teaspoon oregano -- fresh chopped
1 clove garlic -- crushed
cracked black pepper -- to taste
Process the fetta, yoghurt and lemon until smooth then fold in the herbs, garlic and pepper. Thin with a little extra lemon juice or water if desired.
This is the perfect way to dress up a Greek salad. It is more subtle than large cubes of fetta cheese and will be happily mixed with any other leaf salad. This dressing is particularly good when drizzled over chilled tomato and cucumber slices for a simple and refreshing appetiser.
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Per serving: 44 Calories (kcal); 3g Total Fat; (62% calories from fat); 2g Protein; 2g Carbohydrate; 13mg Cholesterol; 153mg
sodium
BOB
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RECIPE: WHITE SALSA
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INGREDIENTS:
1 cup sour cream
1 cup mayonnaise
juice from 3 limes
4 cloves garlic, crushed
1 1/2 cups finely chopped cilantro
6-ounce can black olives (pitted), drained and chopped
1 1/2 cups green onions, finely chopped
5 teaspoons hot pepper sauce
pepper to taste
DIRECTIONS:
In a medium bowl, combine mayonnaise and sour cream, mixing
well. Add lime juice, garlic, cilantro, black olives,
scallions, hot pepper sauce, salt and pepper. Taste and
adjust seasonings for personal preference. Refrigerate for
2 hours before serving to allow flavors to blend.
BOB
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Crockpot Western Omelet Casserole
2 cups shredded zucchini squash, drained for 30 min and then moisture
squeezed out
1 pound of bacon diced, cooked and drained
or 1 pound cooked ham, cubed
1 medium onion, diced
1 green bell pepper, diced
1 1/2 cups shredded cheddar or Monterey Jack cheese
1 dozen eggs
1 cup heavy cream
1 cup water
1 teaspoon salt
1 teaspoon. pepper (more or less to taste)
Spray the crockpot inside with non-stick spray.
Place a layer shredded zucchini on the bottom of the slow cooker, followed
by a layer of bacon then onions, green pepper and cheese. Repeat the
layering process two or three more times, ending with a layer of cheese.
Beat the eggs, cream, water, salt, and pepper together. Pour over the
crockpot mixture, cover and turn on low. Cook on low for 10-12 hours.
SERVES 12
BOB
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Sunday Brunch Burritos
1 Green pepper, chopped
2/3 cup onion, chopped
2 Tablespoons butter or margarine, melted
8 eggs, beaten
2 cups Monterey Jack or Cheddar cheese, grated, divided
16 oz. Salsa, your choice
6 - 8" whole wheat tortillas
2-3 tablespoons olive oil, warm but not hot
Sour cream
2 stems green onion, chopped, white and green parts
To Prepare:
Sauté green pepper and onion in butter in a large nonstick skillet until tender, 3 or 4 minutes. Combine eggs and 1 cup grated cheese; add to skillet. Cook over low heat, turning gently, until eggs are set.
Heat salsa in a small skillet until warm. Dip each tortilla in oil (one side only.) Spoon about 1/2 cup cooked egg mixture into center of each tortilla. Roll tortilla up, and place seam side down in a lightly greased 13-x9-x2-inch baking dish. Top with salsa. Top with more grated cheese. Bake at 350°F for 15 minutes or until heated through. Garnish with sour cream and chopped green onions.
Yield: 4 Servings
BOB
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Sweet Potato Casserole
5 med or 3 large sweet potatoes
1/2 cup cream [ 1/2 & 1/2 ok]
1 stick butter, divided
2 Tablespoons rum
2 teaspoons pumpkin spices
1/2 cup splenda
1 teaspoon salt
1/2 cup pecans, chopped
2 Tablespoons agave nectar--light or dark
Directions:
Bake or boil sweet potatoes. Mash potatoes, add half of the butter and the remaining ingredients, except pecans. Mix well and place in a greased casserole. Sprinkle with pecans and drizzle with agave nectar. Dot with remaining butter. Bake at 375° for 45 minutes or until golden brown.
BOB
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Ham Roll Ups
ham slices
cream cheese
green onions (chopped)
Spread cream cheese on ham slices. Top with green onions. Roll up. Refrigerate. Cut into bite size pieces before serving with toothpicks.
You can use ff cream cheese too! It is a great treat and easy to throw together in a hurry
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Cottage Cheese/ Spinach casserole
1 can spinach or 1lb fresh
2 eggs beaten
1 cup cottage cheese
1/2 tsp salt
1/4 tsp pepper
1/4 cup low fat cheddar cheese shredded
1tsp sesame seed (toasted)
Combine spinach, eggs, cottage cheese, salt and pepper. Mix well. Spoon in casserole dish. bake at 350 for 20 minutes. Sprinkle with cheese and sesame seed. Bake for additional 5 minutes until cheese is melted and serve .
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Noodle Pudding...
I got this from my cookbook "Whole Foods for the Whole Family" from La Leche League... This is pretty good if you like rice pudding.
Surprise Kugel aka Noodle Pudding
1/4 lb. Whole grain noodles
2 T. Butter
2 Small Eggs, beaten
1 C milk
1/2 c. yogurt
1/4 lb. tofu, crumbled
1/4 c. chopped apple (optional)
3/4 tsp. vanilla
2 tsp. ground cinnamon
1 TBS honey
Cook noodles until tender; drain. Melt butter in 8 x 13 inch baking dish in oven. Combine remaining ingredients in bowl; mix well. Stir in noodles and half the butter; mix gently. Spoon into remaining butter in baking dish. Bake at 350 for 40 to 50 minutes or until set.
The whole grains, eggs and dairy make a great source of protein, and the tofu is an added bonus. Makes 8 servings.
Per Serving: Cal 172, Protein 6g, Carb 23g, Figer 1g, Fat 7g
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Ketchup
Quick and Easy Ketchup recipe...
2 cups puree tomato
1 tsp salt
1/4 cup cider vinegar
2 TBS agave (the recipe calls for honey)
1/4 tsp garlic powder, basil, nutmeg, and dry mustard
Dash pepper, mace, and cinnamon.
Combine all ingredients in blender, simmer in saucepan for 5 minutes. Store in covered container in fridge. It has less sweetning than commercial ketchup, so you can use more sweetner to taste.
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Peanut Butter Satin
1/2 cup peanut butter (natural!)
1/2 cup butter, softened
1/4 cup agave
1 tsp vanilla
3 or 4 eggs
Cream peanut butter, butter, agave and vanilla in mixer bowl. Add eggs one at a time beating at high speed for at least 5 minutes between each addition. Serve by 1/4 cupfulls in attractive glasses... It only takes a SMALL serving of this to satisfy the withdrawl symptons of a dessert lover.
The nutrition facts are not accurate, because they use commercial peanut butter I'm sure, and honey not agave... so I son't bother... but even with honey and reg peanut butter...it's only 8 g of carbs per serving!.
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Goodie Balls - EASY and NO BAKE!
A recipe after my own heart... I don't have to cook it...
I don't know if unsweetened coconut is legal... can someone clue me in?
3 oz cream cheese, softened
3 TBS peanut butter
2 TBS agave
2 TBS dry milk powder
1/4 C sunflower seeds
2 TBS chopped walnuts
1/2 C unsweetned shredded coconut
Combine all ingredients in bowl; mix well. Shape into small balls. Chill until serving time. May roll balls in additional coconut if desired. Makes 16.
(Nutrition info is using honey as the sweetner and not agave)
Calories - 81, Protein - 2g, Carbs - 4g, Figer - 1g, T Fat - 7g.
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Found this on the web and converted it from honey to agave. Haven't tried it yet, but sounded good enough to pass along. Wonder if we could forego the rum-don't like the taste of alcohol.
PECAN PIE
For the Crust:
1 1/2 cups whole wheat pastry flour, sifted
1 tablespoon sugar (can use agave or sugar-sub)
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
3 to 5 tablespoons ice water (usually 4)
For the Filling:
4 eggs
4 tablespoons (1/2 stick) unsalted butter
1/2 cup agave syrup
1 tablespoon rum (guess you could use extract)
1 1/2 teaspoons vanilla
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
2 cups shelled pecans
Crust:
1. Combine the flour, sweetener and salt in a bowl or in the bowl of a food processor fitted with the steel blade. Add the butter and cut in by rolling the mixture briskly between the palms of your hands to make sure the butter is evenly distributed. Or use the pulse action of the food processor. The mixture should have a crumbly, even consistency.
2. Add the water, a tablespoon at a time. Blend with a fork or your hands, until the mixture comes together. If you are using a food processor turn it on and add the water with the machine running, a tablespoon at a time. As soon as the dough comes together on the blades, stop the machine.
3. Butter your tart pan or pie dish. If the dough is quite warm and sticky, wrap in plastic and refrigerate for 15 minutes. Otherwise roll it out on a large, clean, lightly floured surface. Sprinkle the top lightly with flour to prevent it from sticking to the rolling pin. Or cover with a piece of wax paper and roll out. To roll it out, roll from the center to the edge, going in all four directions in succession, then roll between the points of the compass. Roll it very thin, about 1/8 inch thick. To transfer to the dish, gently fold the dough in half, then lift onto the dish and unfold it. Ease it into the corners of the pan, without stretching the dough or working it, as this causes shrinkage during baking. Pinch an attractive lip around the edge of the dough. Cover with plastic wrap and refrigerate for 2 hours, or up to 3 days, or freeze for up to 3 months.
Filling:
1. Preheat the oven to 350 degrees F. Beat the eggs and brush the bottom of the crust with a bit of the beaten eggs. Prick the crust in several places with a fork. Prebake 7 minutes and remove from the heat.
2. Cream together the butter and agave. Beat in the eggs, and add the rum, vanilla, nutmeg, and salt. Fold in the pecans and pour into the pie crust. Bake 35 to 40 minutes, or until firm and browned. The filling will puff up in the oven, and fall upon cooling. Allow to cool on a rack.
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Oatmeal Cookies (wheat-free)
¼ cup butter alternative or vegetable oil
½ cup agave
1 teaspoon vanilla
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon sea salt 1/2
½ teaspoon baking powder
1 cup rolled oats
1 cup oat flour (you can grind rolled oats in a food processor if you do not have any)
½ cup walnuts, chopped
Cream butter alternative or oil, agave, and vanilla together in a large bowl. Add remaining ingredients and mix well. Drop by the teaspoons onto an oiled cookie sheet and bake at 325°F for 12-15 minutes or until done.
NOTES: Found this on the web, haven't made it. Looks easy enough, but may try it with regular WW flour.
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