Monday, February 20, 2006

Sweet Potato Latkes (FG)

Haven't tried these yet, but they look GREAT!

5 large eggs, beaten
3 large sweet potatoes, peeled and grated (about 2 lbs)
1/2 cup chopped onions
1 cup unsalted Matzo meal
1 T. chopped parsley
salt and pepper
vegetable oil

Combine all but oil in a pan, shape into patties using 1/2 cup of batter for each.

Heat large skillet on medium, add enough oil to coat the bottom of the pan.

Place a few patties in the pan, fry 3-4 min until browned on one side, then 2-3 min more on other side. Add more oil as needed.

Remove from skillet and place in single layer in parchment lined shallow pan.

Bake browned latkes 10-15 min at 350.

(May burn easily during browning because of high sugar content of potatoes!!!)

Saturday, February 18, 2006


Not just for Turkey any more! Try with ground beef, chicken, turkey, stew beef.

1/2 cup butter
1/2 cup flour
salt & Pepper
2 cups milk
2 cups chicken broth
1/2 cup parmesan
2-6 cups of meat (depending on how many you feed!)
1 lb of egg noodles

Basically, melt butter, whisk in flour, salt and pepper, slowly att milk and broth, stir and cook til thickened. Add cheese, meat and cooked noodles, place in pan and bake til it just starts to brown.
Easy, good, never any leftovers.
Freezes well, also, if you want to make extras for busy nights.

Saturday, February 11, 2006

Strawberry Protein Smoothie (FG, Low Carb)

Adding in some modifications. Could be made FG safe.

For carb count: (total 9 carbs), peaches(14) or berries(11)

1/2 cup strawberries
1/2 cup cottage cheese
1/4 cup cream
1/4 cup water
2 pkts Stevia or preferred sweetener

Blend, enjoy!!

You may use 1/4 cup of plain yogurt in place of cream and water, but will have to up the carb count accordingly.
I added half a scoop of hemp protein powder - if you have a powder you like, throw it in for an extra protein boost.
If you use frozen fruit, either thaw it first or add a splash of hot water.

Wednesday, February 08, 2006

Cheese Sauce (FG 1, Low Carb)

Been fiddling around with this.

Again, no measurments, sorry! Play with it! If the outcome depended on exact measurments, I'd write them down, I promise!

Cream cheese (1-2 oz?)
Cream (1/4 cup?)
pat of butter
Shredded cheese

Melt everything but cheese at low temp. Add in cheese and remove from heat, stir til melted.


Good on veggies, or on tortilla chips for nachos.

I used taco cheese with seasonings in it (NOT FG) and it turned out well!

In my experience, Monterey Jack alone ends up very stringy and clumpy in this type of thing.

Breakfast Rice Bake (FG 1)

Cheap, nutritious, uses up left overs, what more could you ask?
I always make extra rice on nights that we have it, so the kids can have this for breakfast or lunch the next day.

Feingold approved!

Cooked rice (you can use white, but brown is better and stays in their bellies longer!)
Sweetener, to taste (we like brown sugar)
vanilla (or whatever extract you like, maple is wonderful!)
eggs (I use one per kid here)
milk (Add last, just enough to soup it up a bit. If you use liquid sweetener, use less milk)

Optional ingredients:
Spices (cinnamon, nutmeg, allspice, etc...)
Dried fruit (raisins, dates, cranberries, etc...)

Mix it up and either bake immediately or refrigerate over night. One hour at 350.

Sorry folks, this is really how I cook! I never measure much of anything.

Tuesday, February 07, 2006

Mexican Rice Casserole

Another throw together, but it's a hit. Adjust to your tastes!

ground meat, browned and drained
shredded carrot
shredded sharp cheddar
brown rice, cooked

Add flour and spices to ground meat, and stir to coat evenly while warming. (The amount of flour and water added determine how much 'gravy' you get.) Add water and let it come to a boil, and cook til thickened. If you have too much water, just let it keep cooking while you stir, it will cook down.

Add cheese, stir til melted, then add in cooked rice.

Good as a casserole, or served with tortilla chips or in tortillas for burritos.

Wednesday, February 01, 2006

Low Carb Pumpkin Cheesecake

So this was an experiment, but it went pretty well.

No crust in this, because quite honestly, I didn't want to spend the carbs on it!

Enjoy this Leni Original!

1 cup pureed pumpkin
2 (8 oz.) blocks of cream cheese, softened
2 eggs
1/2 cup xylitol (or sugar sub of your choice)
2 tsp. vanilla

Blend all ingredients until smooth, and place in a pie plate. (I used my Pampered Chef deep dish pizza stone.) Bake at 350 for one hour. Chill completely.

Makes 8 servings, 4 net carbs per serving.

It is not overly sweet, so if you like things more sweet, you might want to adjust the sweetener, or serve with some whipped cream.