FoodAskew » Downlow

Mashed Cauliflower

Trish — Sun, 17 Jan 2010 19:00:48 +0000

Submitted by The Gully & Nicole~
Serves 4
Per Serving: 81 calories, 2 g protein, 5 g carbohydrates, 6 g fat, 2 g saturated fats, 82 mg sodium, 4 mg cholesterol, 3 g fiber

4 c. cauliflower florets		3 tbs. light “fake” butter
¼ c. skim milk		pinch salt
pinch freshly ground black pepper

1. Steam or microwave the cauliflower until soft.
2. Puree in a food processor, adding the milk & butter to taste.
3. Season with salt & pepper.

Chef’s Note: The original recipe was from the South Beach diet and called for 1 oz. I Can’t Believe It’s Not Butter! spray & 1 oz. Land ‘O Lakes Gourmet Fat-Free Half & Half. We tweaked it to what we had & our tastes.

Low Fat Chocolate Chip Banana Nut Bread

Trish — Sun, 30 Mar 2008 04:00:59 +0000

Submitted by randilicious
12 Servings
260 calories, 10.4 g total fat, 36 mg cholesterol, 206 mg sodium, 31.3 g carbohydrate

2 eggs		2/3 c. white sugar
4 very ripe bananas, mashed		¼ c. apple sauce
1/3 c. nonfat milk		1 tbsp extra virgin olive oil
1 tbsp vanilla extract		1 tbsp Kahlua
1¾ c. all purpose flour		2 tsp baking powder
½ tsp baking soda		½ tsp salt
1/3 c. chopped walnuts		1 c. chocolate chips

1. Preheat oven to 325°F. Spray bread pan with non-stick cooking spray then lightly dust with flour.
2. In a large bowl, beat eggs & sugar until light & fluffy. Beat in bananas, apple sauce, milk, olive oil, vanilla extract, & Kahlua.
3. In a separate bowl, sift together the flour, baking powder, baking soda, & salt.
4. Stir flour mixture into banana mixture, mixing until well blended.
5. Fold in walnuts & chocolate chips. Pour batter into prepared pan.
6. Bake in preheated oven until golden brown & a toothpick inserted into the center of the loaf comes out clean (usually around 1 hour). Turn bread out onto a wire rack & let cool.

Low Carb Tiramisu

Trish — Sun, 30 Mar 2008 03:58:23 +0000

Submitted by Carli
Yields 18 Squares
6 Carbs per Square
Cake Ingredients

¼ c. butter		¼ c. heavy cream
2 large eggs		¾ Splenda
½ c. full-fat soy flour		1 tsp baking powder
¼ c. whole wheat or oat flour		½ tsp vanilla extract
¾ c. coffee		1 tbsp Splenda

Topping Ingredients

16 oz. cream cheese		1/3 c. Splenda
½ rum extract		2 c. heavy cream, whipped stiff

Preheat oven to 375°F.
Spray a 13″x9″ pan with a non-stick cooking spray. In a small pan, heat the butter & cream until steaming hot. In a large bowl, beat eggs at high speed until light in color (don’t underbeat — they should become a pale lemony color.) Gradually beat in the ¾ c. Splenda & beat for 2 minutes. Lightly spoon the soy flour into a measuring cup & level off. Add wheat or oat flour, baking powder, salt, vanilla & hot cream mixture. Beat at low speed until smooth; pour into prepared pan.
Bake at 375°F for 14-16 minutes or until cakes springs back when lightly touched in the center.
In a 1 c. measure, combine coffee & 1 Tbsp. Splenda; mix well. Drizzle this over the warm cake. Cool completely.
To make toping: In a large bowl beat the cheese until smooth & creamy. Beat in Splenda & rum extract. In a large bowl, beat the cream until stiff peaks form; fold into cheese mixture until combined. Spread evenly over cooled cake. Cover & chill at least 4 hours or overnight. To serve, cut into squares. Store in the refrigerator.

Mexican Beans & Rice

Trish — Sun, 30 Mar 2008 03:54:52 +0000

6 Servings
206 Cal; 1g Fat (6% calories from fat); 6g Pro; 41g Carb; 0mg Chol; 319mg Sod

1 c. long-grain white rice, uncooked		½ tsp olive oil
1 c. onions, chopped		1 c. celery, sliced
1 clove garlic, minced		15 oz. pinto beans, canned, drained, & washed
8 oz. no-salt-added tomato sauce		½ c. water
1 tbsp ketchup		1 tsp chili powder
¼ tsp hot pepper sauce

Cook rice according to package directions. In a skillet, heat oil over medium heat add onions, celery, & garlic. Cook & stir until crisp-tender. Add pinto beans, tomato sauce, water, ketchup, chili powder, & hot pepper sauce. Heat thoroughly, stirring occasionally. Serve over rice.

Chicken Souffle

Trish — Sun, 30 Mar 2008 03:52:59 +0000

8 servings
Cal 228, Fat 3g, Pro 11g, Carb 39g, Chol 80mg, Sod 726mg.

2 c. chicken breast strips, cooked & cubed		1½ c. long-grain white rice, cooked
3 whole hard-boiled eggs, chopped		½ c. onions, chopped
¼ tsp salt		10¾ oz. low-fat cream of mushroom soup
¾ c. fat-free mayonnaise		1 c. Rice Krispies cereal

1. Preheat oven to 375°F.
2. Spray a 2 qt. casserole dish with non-stick cooking spray & set aside.
3. Combine chicken, rice, eggs, onions, & salt in a medium mixing bowl. Mix well.
4. Fold in mushroom soup & mayonnaise. Mix well.
5. Spoon & spread mixture evenly into prepared dish.
6. Sprinkle Rice Krispies over top.
7. Bake for 45 minutes.

Eggplant Casserole

Trish — Sun, 30 Mar 2008 03:51:18 +0000

Serves 6
5.8 effective grams of net grams of carbohydrates per serving.

4 c. eggplant, sliced thin		10 oz. provolone cheese, sliced
8 oz. mozzarella cheese, shredded		1lb. lean ground beef
½ c. chopped onion		3 cloves garlic, sliced
1 c. mushrooms, sliced		½ c. celery, chopped
1 tsp Italian seasoning		16 oz. Low Carb Spaghetti sauce

1. Preheat oven to 350°F.
2. Saute lean ground beef in frying pan with mushrooms, garlic, onion, celery & Italian seasonings. Fry until the meat is no longer pink. Drain any excess oil & remove. Peel eggplant & slice it very thin.
3. Grease bottom & sides of a 9″x13″ glass baking dish with olive oil on bottom & sides. Layer half the eggplant on bottom of pan. Sprinkle eggplant with additional Italian seasoning if desired. Layer half of the meat mixture, half of the sauce & half of the provolone (lasagne style). Repeat layering with remaining eggplant, meat, sauce & provolone.
4. Spread mozzarella over the top of the casserole, cover with foil & bake for approximately 45 minutes or until done, taking foil off last 5-10 minutes to brown.

Ground Turkey Pockets

Trish — Sun, 30 Mar 2008 03:49:52 +0000

Submitted by jennifer_ann7
Serves 8
Exact nutrition facts unknown

1 can (10¾ oz.) condensed Cream of Chicken soup		2 tubes (17.3 oz.) refrigerated southern style biscuits
1 tbsp flour		½ tsp salt
¼ tsp pepper		½ c. sliced carrots
½ c. canned corn		½ c. shredded mozzarella cheese
1 egg, lightly beaten		1½ lb ground turkey

1. In a nonstick saucepan, over medium heat, brown turkey & drain. Combine soup, beaten egg, flour, salt, & pepper. Add mixture to turkey.
2. Cook, stirring ocasionally, for 5 minutes. Add carrots & corn. Cook for 2 more minutes. Remove from heat & stir in cheese.
3. On a floured surface, pat 8 of the biscuits into circles. Top each biscuit with 2/3 c. of turkey mixture. Pat remaining biscuits into 5″ circles & place on top of turkey. Seal edges with water.
4. Press edges together with a fork dipped in flour. Place on an ungreased baking sheet. Bake at 375°F for 12-14 minutes or until golden brown.