Shrimp and Basil Mock-Fredo

This is UNBELIEVABLY low calorie/carb and friggin awesome!

For the sauce:
3/4 cup 1% cottage cheese
3-4 Tbs boiling water
2 Tbs grated parmesan cheese (Reggiano is the best)
1/2 tsp garlic powder
Salt and pepper to taste
2 large fresh basil leaves torn up

Blend everything in a blender until smooth.  If it is too thick add a little more boiling water.
Done.  Easy and delicious! 

I cooked the shrimp with a little lemon pepper.
The noodles were calorie, carb and fat free No Oodles - Shirataki Noodles.
Toss it all together and voila!  Add peas and chopped prosciutto if you are feeling extra fancy.


This sauce is VERY versatile, make low cal mac and cheese mb adding cheddar instead of the parmesan or queso chip dip by adding salsa and fresh cilantro.

Sausage and Goat Cheese Pizza

I love goat cheese and had just made some homemade extra lean turkey sausage...so did a little experimenting today.

The "sauce" is just carmelized onions and roasted garlic mashed together and smeared on the crust. 

(The crust, by the way, is a light Flat Out (brand) bread.)

I topped it with my homemade sausage, a bit of goat cheese, a drizzle of olive oil, pepper and some fresh chopped rosemary and baked it at 400 for about 10 minutes. 

Healthy and SO delicious!

My favorite mashed potatoes (AKA Colcannon)

I love me some potatoes and I WANT to love my greens more.

Little did I know combining the two would be heaven in a bowl! 

First things first...
Boil 2-3 large, rough cubed russet potatoes as you would for mashed potatoes
Steam about a pound of cauliflower.

Now for the fun...
Heat a large saucepan or smallish stock pot on med to med-high and then add:
3Tbs butter
2 slices bacon sliced into small strips (about 1/4")
Stirring often

When bacon starts to brown reduce heat to med and add:
3 cups chopped/sliced kale
1/4 tsp salt
1/8 tsp pepper
Stirring often

When kale has softened (15-20 minutes), add:
3 green onions chopped with the green tops
Again stirring often

After the onion cooks 1-2 minutes, add the drained potatoes and cauliflower.

Add 1/4 cup milk, salt & pepper to taste and mash to desired chunkiness. 
Serve with butter and fresh parsley.

Bacon can be omitted for vegetarians and non-dairy buttery spread and milk for vegans.

Yogurt Granola Tarts

This is adapted from a recipe in the book Modern Hospitality by Whitney Miller.

Preheat oven to 325

Mix together in a small bowl:
1 cup oatmeal (instant or old fashioned
3 Tbs finely chopped nuts (walnuts, almonds, pecans, whatever!)
4 Tbs liquid fat (canola oil, melted butter or coconut oil)
3 Tbs liquid sweetener (honey, agave nectar, maple syrup, etc.)
A pinch of salt
A pinch of cinnamon

Divide evenly in a 6 cavity greased jumbo muffin tin.  Press into the bottom.

Bake for 8 minutes then remove from oven and again press mixture down and up the sides slightly.

Bake 5 more minutes or until browned slightly.

Cool in the pan then remove carefully, a pan with removeable bottoms is REALLY nice for this.

Add your favorite fruit and yogurt and prepare to impress people!

Here I used thawed frozen cherries and nonfat plain greek yogurt. 

Chopped apples or mixed berries would be awesome too!

Our Favorite Dinner

Our dinners during the week generally consist of a protein, a starch and a colorful veggie.  This meal has two starches so it is a guilty pleasure, once in a while, treat.

Oven fried boneless skinless chicken thighs with gravy, smashed rosemary red potatoes and our favorite corn (canned Butter Kernel select super sweet with the gold foil label). 

Roasted Tomato and Pepper Pasta Sauce

Arrange on a large baking sheet:

6-8 halved roma tomatoes
1 red bell pepper cut in thick strips
1/2 large sliced yellow onion
Garlic bulb (papery stuff removed)

Drizzle with 2 Tbs olive oil, salt and pepper and then roast (bake) at 350 degrees for 30-40 minutes:

Puree everything in a food processor until smooth (remove garlic from the bulb). 

Sauce DONE!  Top with parm and fresh basil.