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GEORGE815's Photo GEORGE815 Posts: 209,343
2/2/20 10:48 A

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Need to get some more veggies in my diet.

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GEORGE815's Photo GEORGE815 Posts: 209,343
1/19/20 5:24 P

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1/2/20 8:29 P

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MNGDOV's Photo MNGDOV Posts: 22,932
1/1/20 7:05 P

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green beans





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GEORGE815's Photo GEORGE815 Posts: 209,343
12/31/19 6:24 P

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pickles

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12/31/19 6:12 P

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beans





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GEORGE815's Photo GEORGE815 Posts: 209,343
12/29/19 9:06 P

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corn

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12/29/19 4:06 P

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corn





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GEORGE815's Photo GEORGE815 Posts: 209,343
12/28/19 8:44 P

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potato

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MNGDOV's Photo MNGDOV Posts: 22,932
12/27/19 7:41 P

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salad





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12/27/19 6:52 P

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MNGDOV's Photo MNGDOV Posts: 22,932
12/26/19 11:08 P

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broccoli





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GEORGE815's Photo GEORGE815 Posts: 209,343
12/25/19 11:00 P

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Salad/broccoli

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MNGDOV's Photo MNGDOV Posts: 22,932
12/17/17 10:26 A

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tomatoes





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MNGDOV's Photo MNGDOV Posts: 22,932
11/19/17 10:21 A

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spaghetti squash





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10/22/17 7:07 P

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potatoes





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tomatoes





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6/4/17 9:17 A

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lettuce





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5/7/17 10:14 A

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tomato





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GEORGE815's Photo GEORGE815 Posts: 209,343
2/20/16 10:51 P

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marinated veggies

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GEORGE815's Photo GEORGE815 Posts: 209,343
1/30/16 9:29 P

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lettuce

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GEORGE815's Photo GEORGE815 Posts: 209,343
11/26/15 7:32 P

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kale salad

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SUGARFREEBIE Posts: 540
11/12/15 12:43 P

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Love black olives in recipes but in most plans they count as a fat so I use them sparingly.

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GEORGE815's Photo GEORGE815 Posts: 209,343
11/9/15 8:27 P

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black olives

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10/31/15 6:05 P

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spinach

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GEORGE815's Photo GEORGE815 Posts: 209,343
10/30/15 12:56 P

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kale

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10/24/15 11:00 P

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Beans

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SUGARFREEBIE Posts: 540
10/21/15 12:01 A

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Could use some original veggie recipes; SO tired of the same old green beans/spinach/zucchini etc etc. Don't care that much for tomatoes; VERY allergic to most peppers but can eat jalapenos, believe it or not. Also allergic to most wheat products. Help!!

Edited by: SUGARFREEBIE at: 10/21/2015 (00:03)
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GEORGE815's Photo GEORGE815 Posts: 209,343
9/29/15 7:58 P

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Olives and tomatoes

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GEORGE815's Photo GEORGE815 Posts: 209,343
9/27/15 1:12 P

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Cabbage slaw

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9/19/15 8:21 P

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Carrots and mushrooms

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Mushrooms

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Spinach

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GEORGE815's Photo GEORGE815 Posts: 209,343
8/9/15 11:37 P

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salad

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GEORGE815's Photo GEORGE815 Posts: 209,343
7/10/15 8:14 A

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Spinach, mushrooms, and baby zucchini.

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CD15572990 Posts: 68
6/11/15 3:55 P

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Can anyone post a recipe here?
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3/9/09 7:59 P

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Corn Casserole

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar

Preheat oven to 350 degrees F. In a large bowl, stir together the 2 cans of corn, corn muffin
mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for
45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5
to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

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3/8/09 7:25 P

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Sweet Potato Balls

4 large sweet potatoes
2/3 cup brown sugar Splenda Blend
2 tablespoons orange juice
1 teaspoon orange zest
1/2 teaspoon freshly grated nutmeg
2 cups shredded coconut
1/2 cup Splenda
1 teaspoon ground cinnamon
1 large LC marshmallow per potato ball

Note: I buy my sugar free marshmallows online:
http://www.carbsmart.com/lanoubamarsh.ht
ml

Preheat oven to 350 degrees F. Bake the potatoes until tender, then peel and mash them. Stir in the brown splenda, orange juice, zest and nutmeg. In a separate bowl, toss the coconut with the sugar and cinnamon.
Press mashed potatoes around each marshmallow, creating a 2 to 3-inch diameter ball. Roll the balls in the coconut mixture. Bake for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open.

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3/8/09 7:24 P

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Baked Tomato Pudding

1/2 cup brown sugar Splenda Blend
1 - 16 oz. can diced tomatoes
3 cups chopped LC Bread
1 stick (1/2 cup) margarine
{I use less than 1/4 stick butter}

Place tomatoes in a baking dish, add bread pieces and make sure they are soaked through.
Add splenda and stir.
I cut my butter in little pieces and put on top.
Bake at 350 degrees for 35 to 45 minutes.

Edited by: LEMGIRL at: 3/8/2009 (19:25)
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3/8/09 7:22 P

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Stuffed Onions

6 large yellow onions
6 slices smokey bacon
6 sprig fresh rosemary
6 to 8 tablespoons heavy cream
1 to 1-1/2 cup fresh shredded Parmesan Cheese,
1 garlic clove, chopped

Preheat oven to 400 degrees. Peel the onions; pour water into a large saucepan and cook for about 30 minutes or until done. Set aside to cool. Slice off about a third of the top portion of each onion. Using a paring knife, cut out the insides of each onion, leaving about 4 outside layers intact,
to make a container for stuffing. Chop the onion insides and tops and place back in pan. Saut? with olive oil; add garlic, fresh chopped rosemary, cook for about two minutes, than add cream and Parmesan cheese; set aside. Wrap bacon around each onion and seal with rosemary sprig. Stuff onions with the cheese mixture. Put into casserole dish and sprinkle with parmesan cheese. Bake for 15 to 20 minutes.

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3/8/09 7:22 P

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HG's Bake-tastic Butternut Squash Fries

Face it, french fries are one of the greatest tasting foods known to man. But they're no-nos when it comes to dieting. Of course, if you're feeling ambitious, you can whip up a batch of HG's Bake-tastic Butternut Squash fries. Yep, you can make crispy, wonderful, sweet fries out of our new best friend, the butternut squash. And, what's even better is that this is our easiest recipe ever. So pay close attention. VERY close attention. Because what we're about to share with you may very well change your life...forever!

1/2 butternut squash
kosher salt

Pre-heat oven to 425 degrees. Peel and de-seed your butternut squash. If you're unfamiliar with handling them, you may have a little trouble at first. They're fairly easy to peel, but you'll need a sharp knife to cut them. Once your orange friend is peeled and seed-free, slice it in half. Then cut it up into french fry shapes. We like to use a crinkle cutter to make authentic looking crinkle cut fries, but they'll work any way you slice 'em. Place on a cookie sheet sprayed with non-stick spray. Cover lightly with kosher salt (regular salt works, too, but we prefer kosher). Place tray in your pre-heated oven and bake for 40 minutes or so, flipping halfway through baking process. Fries are done when they are starting to brown on the edges and get crispy. Serve with ketchup, or however else you enjoy fries or sweet potato fries!

Nutritional Info:


Serving Size: 5 oz., uncooked
Calories: 65
Fat: 0g
Sodium: 486mg (includes salt)
Carbs: 16.5g
Fiber: 3g
Sugar: 3g
Protein: 1g

Edited by: LEMGIRL at: 3/9/2009 (19:58)
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3/8/09 7:21 P

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Broccoli-Onion Deluxe

1 pound fresh broccoli
2 cups frozen small whole onions or 3 medium onions, quartered
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 cup teaspoon salt
1/4 teaspoon pepper
1 cup milk
1 3-ounce low-fat package cream cheese
1/2 cup low-fat shredded cheese
1 cup soft bread crumbs

Slit fresh broccoli spears lenthwise; cut into l-inch pieces.
Cook in boiling salted water till tender.
{or cook frozen broccoli according to package directions}. Drain.
Cook frozen or fresh onions in boiling salted water til tender; drain.
In saucepan melt 2 tablespoons butter or margarine;blend in the flour, salt, and pepper.
Add milk; cook and stir til mixture is thickened and bubbly.
Reduce heat; blend in cream cheese til smooth.
Place broccoli and onions in a quart casserole.
Pour sauce over broccoli and onions. Mix lightly.
Top with shredded cheese.
Pour the remaining 2 tablespoons melted butter or margarine over the soft bread crumbs on top of casserole.
Bake casserole in 350 degree oven about 40 to 45 minutes or til heated through.

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Broccoli Bites

3 eggs
6oz. shredded monterey jack cheese
6 oz. shredded colby cheese
1- 16 oz. box frozen chopped broccoli, thawed, drained and dried
2 1/2 ozs. bacon pieces
1/2 oz. diced yellow onion
1 oz. all purpose flour
Italian bread crumbs as needed

Drain thawed broccoli thoroughly by pressing through a strainer.
Beat eggs in a mixing bowl with a whisk until well blended. Place all the ingredients into a plastic container, except the bread crumbs.
Stir together with a spatula until thoroughly combined. Refrigerate mixture for about 1 hour. Thiswill help to bind the mix making preparation much easier. Heat about 4 cups oil in a fryer or deep pan for frying at 350F. Set up a shallow pan
with bread crumbs. Scoop about 1/2 oz. portion of the broccoli mixture into the bread crumbs. Form each portion into a ball and coat it well. Place broccoli bites into the fry basket or frying pan. Make sure they do not stick together. Fry for one minute, then remove and place onto a plate lined with paper towels to absorb excess oil.

Serve with: HONEY MUSTARD DRESSING
3/4 cup sour cream
1/3 cup mayonnaise
1/3 cup dijon mustard
1/3 cup honey 1 Tbsp. + 1
tsp. lemon juice

In a mixing bowl, combine sour cream, mayonnaise
and mustard. Blend thoroughly using a whisk. Slowly pour in the honey and lemon juice, continue stirring untl well blended.

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3/8/09 7:20 P

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Blue Cheese Green Beans

4 teaspoons half-and-half cream
1 tablespoon white wine vinegar
1 tablespoon crumbled blue cheese
1-1/2 teaspoons grated Parmesan cheese
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
Pinch sugar
2 tablespoons olive oil
1 pound fresh green beans, trimmed
4 bacon strips, cooked and crumbled

Place the first eight ingredients in a blender; cover and process until combined.
Gradually add oil in a steady stream, processing until smooth; set aside.
Place the beans in a large saucepan and cover with water; bring to a boil.
Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and place in a serving bowl. Drizzle with the blue cheese mixture and sprinkle with bacon.

Yield: 4 servings

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3/8/09 7:19 P

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Broccoli With Orange Cream

1-1/2 pounds fresh broccoli, cut into florets
6 ounces fat-free cream cheese, cubed
1/4 cup fat-free milk
1 teaspoon minced frsh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon grated orange peel
1/4 cup orange juice
2 tablespoons chopped walnuts

Place broccoli in a steamer basket over 1 in. of boiling water in a saucepan. Cover and steam for 5-8 minutes or until crisp-tender. Meanwhile, in a small saucepan, combine the cream cheese, milk, thyme, salt and orange peel. Cook and stir over medium-low heat until blended. Stir in orange juice until combined. Place broccoli in a serving dish; top with orange cream and nuts.

Yield: 6 servings.

Nutrition Facts One serving: (3/4 cup) Calories: 126 Fat: 4 g Saturated Fat: 1 g Cholesterol: 4 mg Sodium: 433 mg Carbohydrate: 14 g Fiber: 2 g Protein: 12 g Diabetic Exch: 2 vegetable, 1/2 fat.

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3/8/09 7:18 P

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Crab-Filled Veggie Bites

12 cherry tomatoes
12 fresh snow peas
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup finely chopped imitation crabmeat
2 tablespoons reduced-fat spreadable cream cheese
1 tablespoon finely chopped green onion
2 teaspoons reduced-fat sour cream
2 teaspoons chili sauce
1 teaspoon lemon juice
1/2 teaspoon prepared horseradish

Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain. Meanwhile, place snow peas in a small saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 1-2 minutes or until crisp-tender. Drain and immediately place peas in ice water. Drain and pat dry. With a sharp knife, split each pea pod along the curved edge. In a small bowl, combine the remaining ingredients. Fill tomatoes and peas with crab mixture; arrange on a serving platter. Cover and refrigerate for at least 30 minutes.

Yield: 2 dozen

Edited by: LEMGIRL at: 3/8/2009 (19:23)
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3/8/09 7:16 P

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Spicy Black Bean Cakes

Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ready In: 35 Minutes

Yields: 8 servings

Lime Sour Cream:
1/2 cup reduced fat sour cream
2 teaspoons fresh lime juice
1 small fresh jalapeno pepper, minced
salt to taste

Bean Cakes:
2 tablespoons olive oil, divided
4 green onions, thinly sliced 6 cloves garlic, pressed
2 fresh jalapeno peppers, finely diced
1 tablespoon ground cumin
2 (14.5 ounce) cans black beans, drained and rinsed
salt and black pepper to taste
2 cups grated raw sweet potato
1 egg, lightly beaten
1/2 cup plain dried bread crumbs

To prepare lime sour cream, mix the sour cream, lime juice, 1 small minced jalapeno, and salt together in a small bowl. Cover, and refrigerate.
Heat 1 tablespoon olive oil in a small skillet over medium heat. Cook green onions until softened, about 1 minute. Stir in garlic, 2 diced jalapenos, and cumin; cook until fragrant, about 30 seconds.
Transfer contents of skillet to a large bowl. Stir in black beans, and mash with a fork. Season with salt and pepper to taste. Mix in sweet potatoes, egg, and bread crumbs. Divide into 8 balls, and flatten into patties.
In the oven, set cooking rack about 4 inches from heat source. Set oven to broil. Lightly grease baking sheet with 1 tablespoon oil.
Place bean patties on baking sheet, and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more. Serve with lime sour cream.

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Szechuan Zucchini

1/3 cup hot water
1/3 cup smooth peanut butter
2 tsp soy sauce
2 tsp white wine -- or rice vinegar
2 scallions -- chopped
2 clove garlic -- minced
1 tsp splenda
1/4 tsp red pepper flakes -- to taste
1 1/2 lb zucchini
1/4 cup butter

In a medium bowl, blend the water and peanut butter. Stir in the soy sauce, vinegar, all but 1 tablespoon of scallions, garlic, Splenda and hot pepper flakes. Set aside.

Use a vegetable peeler to slice the zucchini into thin ribbons. Saute the zucchini ribbons in the butter until they are al dente, or crisp-tender. Discard the excess liquid and combine the sauce with the hot zucchini ribbons in a heated serving bowl. Garnish with the 1 tablespoon reserved scallions and serve immediately.

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Cauliflower "Mac and Cheese"

Yields 5 servings

1 Cauliflower, head, medium, 5" - 6", fresh
1/4 cup unsalted butter, cut into pieces
1 tsp light mayonnaise
1 tbsp Mustard, deli
1/2 cup grated parmesan cheese

Steam whole head of cauliflower for 15 to 20 minutes.
Drain and place on a pie plate.
Preheat oven to 350 degrees F.
In a mixing bowl, combine mayonnaise and mustard.
Place cauliflower in souffle dish and spread the
mixture over it. Next, dot with pats of butter.
Sprinkle generously with Parmesan cheese.
Bake uncovered, for about 15 minutes, or until
the cheese is brown.

Cheddar or any good melting cheese may be used in place of Parmesan.

Makes 5 servings

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Cauliflower Kugel

A kugel is a traditional Jewish casserole dish, that comes in both sweet and savory varieties. This savory kugel is a nice side dish with a simple fish course. It could also be served as a vegetarian
main dish.

2 packages, 10 ounces each, frozen cauliflower, thawed (or 1 large cauliflower, well-trimmed, cut in florets and cooked until nearly tender)
1 medium onion, chopped
1 cup cottage cheese
1 cup shredded Cheddar cheese
4 eggs
1 /2 teaspoon salt
1/4 teaspoon pepper
Paprika

Chop the cauliflower into smallish bits – pieces about 1/2 inch or so. Combine with all other ingredients except paprika in a large mixing bowl, and mix very well. Spray an 8" x 8" square baking pan with non-stick cooking spray, and spread cauliflower mixture evenly in it. Sprinkle paprika lightly over the top. Bake at 350°F for 50 to 60 minutes, or until set and lightly browned.

Makes 9 servings, each with 5 grams of carbohydrate and 2 grams of fiber, for a usable carb count of 3 grams. 10 grams protein.

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Broccoli & Cauliflower Gratin

1 lb. fresh/frozen broccoli florets
1 lb. fresh/frozen cauliflower florets
salt and pepper to taste
1 1/2c. mayonnaise
4 oz. cheddar cheese, l cup
3 oz. parmesan cheese, about 1/2 cup
4 green onions, chopped
2T. Dijon mustard
1/4 t. cayenne
3 T. parmesan cheese, 1 oz.

Steam vegetables until crisp-tender, 6-8 minutes; drain well and season with salt and pepper. Put vegetables in greased shallow baking pan, 9x13". In a medium bowl, mix mayonnaise and next 5 ingredients. Spoon mixture over veggies and spread as evenly as possible. Sprinkle with the 3T. of Parmesan cheese over the top. Bake at 350 20-25 minutes until topping is golden brown and bubbly.

Makes 10-12 servings

Per 1/10 Recipe: 357 Calories; 33g Fat; 10g Protein; 7g carbohydrate; 3g dietary fiber; 4g Net carbs

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Harvard Beets

1 (16 ounce) can beets
1/2 cup white vinegar
3/4 cup splenda
1 tablespoon cornstarch
salt to taste

Drain the beet liquid into a medium saucepan. To the liquid add vinegar, sugar, cornstarch and salt. Bring to a boil over medium-high heat. Reduce heat to medium; stir in beets and cook until heated through.

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Carrot Burgers

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ready In: 40 Minutes

Yields: 12 servings

2 cups shredded carrots
2 eggs
1/2 cup mayonnaise
1 medium onion, minced
2 tablespoons olive oil 1 clove garlic, chopped
salt and pepper to taste
6 cups soft bread crumbs
4 cups whole wheat flake cereal, crumbled

Preheat the oven to 375 degrees F (190 degrees C). Place carrots into a bowl, cover, and heat in the microwave until tender, 2 to 3 minutes.
In a large bowl, stir together the eggs, mayonnaise, onion, olive oil, garlic, salt, pepper, and carrots. Mix in bread crumbs until evenly blended. Shape into 12 patties. Pour the cereal onto a plate, and dip the patties into the cereal to coat. Place the patties on a greased baking sheet.
Bake for 25 to 30 minutes in the preheated oven, turning once, until golden brown.

Edited by: LEMGIRL at: 3/8/2009 (19:27)
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Asparagus Mornay

1 1/2 pounds fresh asparagus, trimmed
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup half and half cream
1/2 teaspoon chicken bouillon granules
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup shredded Swiss cheese
2 tablespoons crushed butter-flavored crackers

In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6 to 8 minutes; drain. Arrange spears in the bottom of a greased 1
1/2 quart baking dish; set aside and keep warm. In a small saucepan, melt butter over low heat. Add flour; cook and stir for 1 minutes. Whisk in the
cream, bouillon, nutmeg and salt; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in cheese until melted.
Pour over asparagus. Sprinkle with cracker crumbs. Broil 6 inches from the heat for 3 to 5 minutes or until lightly browned.

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BBQ Green Beans

3 cups fresh green beans, cooked or two cans, drained
1 small onion, chopped
1/3 cup brown sugar
1 tbsp. Worcestershire sauce
4-6 slices bacon
1/2 cup ketchup
1 small can mushroom pieces, optional

Fry bacon with onion drain and crumble. Add ketchup,
brown sugar, and Worcestershire sauce. Simmer. Pour
over green beans. Bake 350° for 20 minutes.

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Honey- Glazed Brussels Sprouts with Red Onion

12 ounces brussels sprouts, halved
1/2 small red onion, halved and sliced
1/2 cup water, divided
1 tablespoon honey
2 teaspoons canola oil
1/8 teaspoon salt
ground black pepper

In a skillet, combine the sprouts, onion, 1/4 cup water, honey, oil, and salt. Stir to mix. Cover and set over medium-high heat. Cook, stirring occasionally, for about 8 minutes, or until the sprouts are crisp-tender and glazed. Add scant amounts of the remaining water, if needed, if the bottom of the skillet is browning too fast. Season to taste with pepper.

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Brussels Sprouts with Bacon-Horseradish Cream

Makes 6 servings, 1 cup each

ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes

1 1/2 pounds Brussels sprouts, trimmed and halved
4 strips crisp-cooked bacon, finely chopped
1/4 cup reduced-fat sour cream
2 teaspoons prepared horseradish
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put Brussels sprouts in the basket and steam until tender, 6 to 8 minutes.
Mix bacon, sour cream, horseradish, salt and pepper in a medium bowl. Add the Brussels sprouts and toss to coat.

NUTRITION INFORMATION: Per serving: 80 calories; 3 g fat (1 g sat, 1 g mono); 8 mg cholesterol; 9 g carbohydrate; 5 g protein; 3 g fiber; 222 mg sodium; 431 mg potassium.
Nutrition bonus: Vitamin K (216% daily value), Vitamin C (130% dv), Vitamin A (20% dv), Folate (19% dv).
1/2 Carbohydrate Serving
Exchanges: 2 vegetable, 1 fat

Edited by: LEMGIRL at: 3/8/2009 (19:17)
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Pea & Bacon Salad

1 package frozen peas
1/2 red onion, finely diced
1/2 lb of bacon, cut in small pieces
4 tbsp light mayo
4 tbsp light sour cream

Don't cook the peas, just defrost. Fry the bacon, till crisp, drain and pat off the fat. Add onion, minced garlic & bacon to the peas. Mix mayo and sour cream together and mix in with the above ingredients. Best if it sits for at least 4 hours

Yield: 10 Servings

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Raw Veggie Dip

Prep Time: 5 Minutes
Ready In: 5 Minutes

Yields: 12 servings

1 cup mayonnaise
1/2 cup sour cream
1 teaspoon dry Italian-style salad dressing mix
1/8 teaspoon curry powder
1 tablespoon dried minced onion flakes
1 tablespoon dried parsley
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
1/2 teaspoon Worcestershire sauce

In a medium bowl, mix together mayonnaise, sour cream, Italian-style salad dressing mix, curry powder, dried minced onion flakes, dried parsley, lemon juice, salt and Worcestershire sauce. Chill in the refrigerator until serving.

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Broccoli with Lemon Ginger Sauce

1 head broccoli
1/3 cup mayo
3 Tbsp.
heavy cream
2 Tbsp.lemon juice
1/4 teas. ground ginger

Wash and cut broccoli into spears and cook. Mix mayo, cream, lemon juice, ginger heat slowly,
stirring constantly. Pour sauce over broccoli and eat

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Green Bean Mushroom Pie

3 cups sliced fresh mushrooms
4 tablespoons butter or margarine, divided
2-1/2 cups chopped onions
6 cups cut fresh green beans (1-inch pieces)
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
1/2 cup milk

CRUST:
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon dill weed
1/4 teaspoon salt
1 cup cold butter or margarine
1 cup (8 ounces) sour cream
1 egg
1 tablespoon whipping cream

In a large skillet, sauté mushrooms in 1 tablespoon butter until tender; drain and set aside. In the same skillet, sauté onions and beans in remaining butter for 18-20 minutes or until beans are crisp-tender. Add the thyme, salt, pepper, cream cheese, milk and mushrooms. Cook and stir until the cheese is melted. Remove from the heat; set aside. In a bowl, combine the flour, baking powder, dill and salt. Cut in butter until mixture resembles coarse crumbs. Stir in sour cream to form a soft dough. Divide dough in half. On a well-floured surface, roll out one portion to fit a deep-dish 9-in. pie plate; trim pastry even with edge.
Pour green bean mixture into crust. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edge. In a small bowl, beat the egg and cream; brush over lattice top. Bake at 400° for 25-35 minutes or until golden brown.

Yield: 8-10 servings.

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Sautéed Spinach with Red Onion, Bacon and Bleu Cheese

Makes 2 servings

ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes

2 teaspoons extra-virgin olive oil
1/2 cup thinly sliced red onion
2 cloves garlic, minced
1 10-ounce bag fresh spinach (see Ingredient note), tough stems removed
2 strips center-cut bacon, cooked and crumbled
1 tablespoon crumbled blue cheese

Heat oil in a large skillet over medium heat. Add onion and chard stems and cook, stirring often, until softened, 3 to 5 minutes. Add tomato, broth (or water), chipotle to taste and salt; bring to a simmer. Add chard leaves and cook, covered, stirring once, until just tender, about 2 minutes. Scatter cheese evenly over the chard and cook, uncovered, until the cheese is melted, 1 to 2 minutes more. Serve immediately.

Nutrition Information
Per serving: 131 calories; 9 g fat (2 g sat, 5 g mono); 9 mg cholesterol; 9 g carbohydrate; 7 g protein; 4 g fiber; 292 mg sodium.

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Grilled Shrimp Over Black Bean-and-Corn Salad

Marinated shrimp:
1/3 cup fresh lime juice
1/4 cup thawed orange juice concentrate
2 Tablespoons low-sodium soy sauce
2 Tablespoons Worcestershire sauce
2 Tablespoons honey
1 garlic clove, minced
2 pounds large shrimp, peeled

Salad:
2 cups coarsely chopped tomato
1/2 cup sliced green onions
1/3 cup chopped fresh cilantro
1 can (15-ounce) black beans, rinsed and drained
1 can (15.25-ounce) whole-kernel corn, drained
1 jalapeno pepper, seeded and chopped
1/4 cup fresh lime juice
2 Tablespoons olive oil
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper

To prepare marinated shrimp, combine first 6 ingredients in a large zip-top bag. Add shrimp to bag; seal. Marinate in the refrigerator 1 hour, turning occasionally.
Brush Indoor Grill with cooking oil and preheat.
Remove shrimp from bag; discard marinade.
Place shrimp in grill. Grill 1-2 minutes or until shrimp are done (check after one minute).
To prepare salad, combine tomato and next 5 ingredients (tomato through jalapeno) in a large bowl. Combine 1/4 cup lime juice, oil, cumin, salt, and black pepper in a small bowl; stir with a whisk. Pour dressing over bean mixture; toss well. Spoon salad onto each of 6 plates; top with shrimp.

Yield: 6 servings (serving size: 3/4 cup salad and 4 ounces shrimp).

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