Low Carbies

I really liked this dish. 6 chicken breasts (cooked and cubed) broccoli and cauliflower (steamed) Sauce: 1 can of Cream of chicken soup 1 teas. lemon juice 1 Tbsp curry 1 tsp cayenne pepper 3/4 cups canned milk 2/3 cups mayo 1 cup cheddar cheese In a 9x13 pan layer broccoli and cauliflower with chicken on top. Pour sauce over chicken. bake at 350 for 30-45 minutes (until sauce is bubbling around the edges.)

These are AWESOME!!! I got the recipe from the  Biggest Loser Dessert cookbook, but adapted it a bit. Have you heard of Coconut Sugar?  We just discovered it,  and it is such a great substitute to refined sugar.  We found  Coconut Sugar at Good Earth, but it was kind of pricey.  It was $8 for 12oz.  So we'll keep a look out for somewhere cheaper. 2 Tbsp whole grain oat flour (we just put regular oats in the magic bullet) 2 Tbsp whole wheat pastry flour (can be found at winco) 1/2 C unsweetened cocoa powder 1/2 tsp baking powder 1/2 tsp salt 4 egg whites 1 C coconut sugar (found at Good Earth) 2 Tbsp Unsweetened Applesauce (we used steamed apples and pureed them) 2 Tbsp Canola Oil 1/2 tsp vanilla extract 1/2 C peanut butter (Adams would be the healthiest choice) Preheat oven to 350° Mist 24-cup mini muffin pan with cooking spray. Add flours to bowl of food processor fitted with chopping blade and process 2 minutes. Sift flours, cocoa powder, baking powder, and s

  1-2 heads of Cauliflower Water Mozzarella Cheese Salt and Pepper to taste Clean and separate cauliflower.  Add to crockpot.  Add water until fully covered.  Cook on low for 6-7 hours.  When cooked, drain water, and blend Cauliflower together.  Add water if necessary.  Blend Mozzarella Cheese and salt and pepper. Serve in place of mashed potatos. Review: I like the flavor, but I really think this recipe could be improved.   Maybe I'll keep playing with it.

  I found this recipe on 365 Days of Slow Cooking It's basically the same as hers, but I doubled the cream cheese and cheese,  bad I know! But it was divine! LOL Serves 8 1/4 c lightly packed fresh cilantro leaves 16 oz cream cheese 3 cups shredded monterey jack cheese, divided 1 med onion chopped 2 can 28 oz enchilada sauce 12 corn tortillas 3 cups diced or shredded cooked chicken Chop cilantro. Place cream cheese in microwave safe bowl. Microwave on high 30-45 sec or until very soft. Add cilantro and 1 1/2 cups of cheese. Mix well. Chop onion and set aside.  Spread 2/3 cup enchilada sauce on bottom of 3-4 qt slow cooker. Pour remaining sauce into a mixing bowl. To assemble, dip 4 tortillas into enchilada sauce in mixing bowl and arrange in slow cooker, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas and spread. Top with 1 cup of chicken and 1/3 of the onion (I just mixed the onion in with the cream cheese). Repeat layers

My mom adapted this wheat bread from a pizza dough recipe. It is amazing! She added the oil, flax and honey. I am in love. . . Makes one loaf 1 pk active yeast (1 Tb) 1 cup warm water 1 3/4 Cup whole wheat flour impacted ground ¼ cup ground flax seed or whole wheat flour 1 teas salt 2 tablespoons of canola oil 2 tablespoons of honey Dissolve yeast in water and honey. Let sit 10 minutes. In a large bowl combine flour, flax seed and salt. Add yeast mixture. Knead until combined well. Cover and let rise for 25-30 minutes. Knead and place in greased loaf pan. Let rise until doubled-about one hour. Cook on 350 for 35-40 minutes until golden brown. Tip: to help in rising. Put water in glass cup and place in microwave. Cook for 1-2 minutes until water is boiling. Place bread dough in microwave with warm water and shut the door (do not turn microwave on). The heat and moisture from the warm water will help the bread rise.