Wednesday, September 3, 2008

Susy & Derrel's Power Pancakes

This recipe has been sitting in my edit column for way too long! I actually forgot about it. My friend Susy sent it to me, and they aredeliciouss! Thanks Susy!

Power Pancakes

1/2 cup low fat cottage cheese
4-5 egg whites
1/2 cup uncooked oatmeal
1/2 teaspoon cinnamon
2 packets of equal
Place all ingredients in a blender and blend for 1 minute.
Cook like you would pancake batter. yum yum.

298 calories
29 grams of carbs
35 grams of protein
5 grams of fat
I cook one big pancake. Of course I can't eat the whole thing, it makes 2-3 meals. I put the rest in the fridge, but I like them cold too, and I always eat them plain. Susy !

Monday, September 1, 2008

Faux-Tato Salad

Faux-Tato Salad
~ Sue, Tina & Stacy~
1-2 large heads cauliflower, roughly chopped
6 hard boiled egg whites, chilled and chopped
½ envelope ranch dressing/dip mix
1 ½ cups mayonnaise
½ cup sour cream
3 tbsp dijonnaise
2 tbsp non-dairy liquid creamer (Coffeemate)
1 cup diced red onion
2 celery stalks, diced
¼ cup chives, chopped
3 tbsp rice vinegar
2 tbsp dill, chopped
2 tbsp parsley, chopped
1/3 tsp salt
Paprika, optional for garnishing

Place cauliflower in a large microwave-safe bowl, and pour 1/3 cup water over it. Cover and microwave for 6 - 8 minutes or until cauliflower is soft. Meanwhile, in a medium bowl, mix together the ranch mix, mayo, sour cream, Dijonnaise and salt. Set aside. Once cool enough to handle, drain any excess water from the cooked cauliflower. Lightly mash just 2 cups of the cauliflower, and then place in a blender. Add creamer and puree or pulse until blended. Don't worry if it isn't completely smooth. Pour mayo mixture into the blender and mix until blended and creamy. Chop the rest of the cauliflower into small half-inch pieces. Place these cauliflower pieces in a large bowl, and add the onion, celery and vinegar. Toss and let sit for 5 minutes. Pour the blender mixture over the vegetables and mix well. Add the chopped egg whites, chives, dill and parsley, and fold them in. Chill for several hours. If you like, sprinkle with paprika just before serving. Fix the day before for an even better flavor.

Peanut Butter Fluff

Peanut Butter Fluff
~ Sue, Tina & Stacy~

1 cup peanut butter
1 (8 ounce) cream cheese, softened
1/3 cup Splenda
½ tsp vanilla
1 small tub sugar free cool whip, thawed

Beat together everything except cool whip until smooth and mixed well. Add cool whip and fold in until mixed together. Chill in fridge for soft dessert or scoop out and freeze for bite size treats. You can also smooth out into a pan and freeze then cut and eat.

Strawberry Dessert

Strawberry Dessert
~ Sue, Tina & Stacy~

1 large container of fat free vanilla yogurt
1 package strawberry sugar free jello
Strawberries, frozen or fresh

Mix dry jello into the yogurt and stir until jello is dissolved. Add fruit and serve.

15 Minute Black Bean Salad

15 minute Black Bean Salad
~ Sue, Tina & Stacy~


1 (15 ounce) can black beans, drained and rinsed
1 cup frozen corn, thawed
8 cherry tomatoes, quartered and gently squeezed to remove seeds
½ cup minced onion
2 medium cloves garlic, pressed
½ cup diced red bell pepper
2 tbsp pumpkin seeds coarsely chopped
½ cup chopped fresh cilantro
2 tbsp extra virgin olive oil
3 tbsp fresh lemon juice
Salt and pepper to taste

Mix all ingredients together and serve. This salad will keep for several days and gets more flavorful if you let it marinate in the refrigerator for a while.

Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms
~ Sue, Tina & Stacy~

1 (8 ounce) package white mushrooms
1 (8 ounce) package turkey Italian sausage links, casings removed
2 tbsp olive oil
1 clove garlic, minced
2 tbsp chopped parsley
¼ cup finely grated Parmesan cheese
Kosher salt and black pepper to taste
Shredded Parmesan cheese

Preheat oven to 375 degrees. Drizzle olive oil into a 9x13 inch baking pan and add 2 tbsp water. Set aside. Wipe mushrooms with a soft cloth and carefully remove stems. Scoop out some of the flesh to make a well in each cap. Finely chop stems and set aside. Over medium heat, sauté the sausage in the olive oil until crumbly and almost browned; 3-4 minutes. Add garlic, chopped mushroom stems, and parsley. Cook for 1-2 minutes. Remove from heat; add salt and pepper to taste. Stir in Parmesan cheese. Carefully fill each mushroom cap with 1-2 tablespoons sausage mixture and place in prepared baking dish. Sprinkle with shredded Parmesan cheese. Bake for 15-20 minutes or until brown and crispy.

Broccoli Salad

Broccoli Salad
~ Sue, Tina & Stacy~

2 heads broccoli, chopped
1 small onion, chopped
2 cups sharp cheddar cheese, shredded
6-8 strips bacon, crumbled (we used Hormel Bacon Bits)
1 cup mayonnaise
½ cup sugar
2 tbsp red wine vinegar

Mix broccoli, onion, cheese, and bacon in a bowl. In another bowl, mix remaining ingredients to form the dressing. Add the dressing to the broccoli mixture and enjoy. Best if let set for several hours before serving.