Low Carbies

  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.

My sister Melanie emailed me this recipe. It comes from Cuisine at Home Recipes, http://www.cuisinerecipes.com/ . The dish is simple and made completely in one pot. The flavor was great, but I didn’t really care for the grainy texture of the ricotta. If you like ricatta cheese, its worth a shot! Makes: 4 cups (2 servings) Total time: 20 minutes 4 oz dry whole wheat penne pasta 6 oz frozen or fresh spinach ½ cup part-skim ricotta cheese 2 Tbsp shredded Parmesan cheese 1 tsp. minced lemon zest ¼ tsp salt ½ tsp ground black pepper 2 Tbsp pine nuts toasted Bring a medium pot of water to boil for the penne and spinach. Cook pasta according to package directions. If using frozen spinach, add it to the pot during the last 2 minutes of cooking time, stirring to break up clumps. If using fresh spinach, drain pasta over a colander filled with the fresh spinach. Transfer drained pasta and spinach to a serving bowl. Stir in ricotta, Parmesan, zest, salt, and pepper; garnish with toasted pi...

This is the same recipe as below, but a bit different.  I tried it with chicken instead of meatballs. I think I'd still use beef broth instead of chicken, but it was YUMMY!!!   1-¼ pound chicken Canola Oil, For Frying chicken 2 whole Green Bell Peppers, Seeded And Diced Roughly 1-½ cup Fresh Pineapple Chunks 2 cups Chicken or Beef Broth 2 Tablespoons Soy Sauce ½ cups White Wine Vinegar 1 Tablespoon Cornstarch   ½ cups Honey ½ teaspoons Cayenne Pepper Salt and Pepper To Taste Preparation Instructions Cook chicken until brown. Set aside. In separate bowl, mix together broth, soy sauce, vinegar, honey and cornstarch. Cook chopped green peppers and cook for one minute. Add pineapple to pan and cook for one minute, stirring gently. Pour in stock/soy sauce mixture, then add chicken. Stir gently to combine and allow to cook and bubble for a few minutes. Add salt and pepper taste. (Hint: this dish is yummy if it’s a little spicy.) Serve over coo...

I got this recipe from thepioneerwoman.com and adapted it to be a little bit more low carb. But, since her picture looks so much better than mine, here is her picture of the recipe. 1-¼ pound Ground Beef ½ whole Onion, Diced Very Finely 1 whole Egg ½ cups Whole Wheat Bread Crumbs 1 teaspoon Salt Freshly Ground Black Pepper, To Taste ½ teaspoons Cayenne Pepper Canola Oil, For Frying 2 whole Green Bell Peppers, Seeded And Diced Roughly 1-½ cup Fresh Pineapple Chunks 2 cups Beef Stock Or Broth 2 Tablespoons Soy Sauce ½ cups White Wine Vinegar 1 Tablespoon Cornstarch Salt To Taste Preparation Instructions Combine ground beef, diced onion, egg, salt, pepper, breadcrumbs, and cayenne pepper. Mix with hands until combined. Coat frying pan with Canola oil. Roll meat mixture into small balls and place in pan. Mix together beef stock, soy sauce, vinegar, and cornstarch. Cook meatballs until brown.  Remove meatballs and set aside on a separate plate. Pour ...

I really liked this recipe, however I have another one I like better...I just have to find it lol. Try it. You wont be disappointed. I found this recipe on this site CLICK HERE or read below. 1 lb chicken, cut up into small chunks (I like to use boneless breasts for their "ease" and lower fat content) 1 cup chopped onion 1 can (or the equivalent) chicken broth 2 cloves of garlic, chopped finely 2 tsp Cumin seed (ground will not withstand long cooking as well) 1/2 tsp dried oregano leaves 3 -15oz cans white beans (great northern or cannellini), drained and rinsed 1 or 2 chopped red, green or yellow bell peppers, or combination jalapeno chili peppers, fresh, jarred or canned, optional or 'to taste' (depending on how much heat you like!) Preparation: In a 4 or 6 quart crockery cooker combine the chicken, onions, chicken broth, garlic, cumin and oregano. Let cook awhile on low (approx. 3-5 hours, depending on your schedule) Add drain...

This recipe turned out to be pretty yummy and filling. I ate it for dinner tonight and it filled me up pretty quickly! Two Medium Zucchini’s, pealed and sliced into one inch pieces 1 large onions pealed and sliced into ¼ inch pieces 8 oz – 12 oz mushrooms, washed and quartered 3 garlic cloves crushed ¼ cup canola oil Basil Salt Cheese Sauté vegetables in oil and garlic over medium high heat in a large frying pan. Cook until zucchini and onions are softened but still firm, about 10-15 minutes. Sprinkle with salt and basil. Serve with a sprinkle of cheese on top.