Oopsies
Ingredients:
3 eggs, separated
3.5 oz cream cheese (light)
pinch of salt
1 tsp cream of tartar
Separate
the eggs, with the egg whites in one bowl and the egg yolks in
another. Whip the egg
whites together with the salt until very stiff. You should be able to
turn the bowl over without the egg whites moving.
Mix the egg yolks and the cream cheese well. If you choose, 1tsp of cream of tarter or baking powder (this makes the Oopsie more bread-like).
Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.
Put 6 large or 8 smaller oopsies on a baking tray.
Bake in the middle of the oven at 150° C (300° F) for about 25 minutes – until they turn golden.
Mix the egg yolks and the cream cheese well. If you choose, 1tsp of cream of tarter or baking powder (this makes the Oopsie more bread-like).
Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.
Put 6 large or 8 smaller oopsies on a baking tray.
Bake in the middle of the oven at 150° C (300° F) for about 25 minutes – until they turn golden.
This next recipe uses both fresh and frozen veggies because this is what I happened to have on hand. If using all fresh or all frozen, the veggies can be all added at the same time. 1 c of soup counts as 1 carb choice.
Veggie Cheese Soup
1/2 red pepper, chopped
1/2 yellow pepper, chopped
1/4 onion, chopped
1 garlic clove, minced
2 tbsp olive oil
1/2 large block American cheese, cut into cubes
2 c frozen broccoli
2 c frozen cauliflower
2 c peeled chopped carrots
8 cups low sodium chicken broth
2 cups milk
Salt and pepper to taste
Heat oil in soup pot. Saute onion, garlic, and pepper until tender. Add carrots and broth. Bring to boil. Add broccoli, cauliflower, cheese and milk. Return to boil, reduce to simmer. Cook approx 15-20 minutes, until cheese is melted and veggies are tender.
Another recipe from facebook. Making this tonight and hopefully the kids will eat it. Scrappy is helping me to make supper, so the next 3 recipes are the plan for supper:
Baked Cheesy Tomatoes
Ingredients:4
tomatoes, halved1/4 cup freshly grated Parmesan cheese1 oz
reduced fat provolone cheese, shredded or Mozzarella1 tsp chopped
fresh basil1 tsp chopped fresh oreganoSalt to tasteFreshly
ground pepper, to taste
Preheat oven to
450° F.Place tomatoes cut-side up on a baking sheet.Top with
Parmesan, provolone, oregano, basil, salt and pepper.Bake until
the tomatoes are tender, about 15 minutes.
Changes for this recipe: Our oven goes into self-cleaning mode at 400, so we'll have to bake a little bit longer at a lower temp, like 375, but should still be ok!
Green Beans with Lemon and Garlic (From Foodnetwork.com)
Ingredients2 pounds green beans, ends trimmed
1 tablespoon extra-virgin olive oil
3 tablespoons butter
2 large garlic cloves, minced
1 teaspoon red pepper flakes
1 tablespoon lemon zest
Salt and freshly ground black pepper
Directions
Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.
Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.
And our final side for this meal:
Zucchini Pasta (from About.com!) (We will serve tossed with homemade spaghetti sauce)
- Zucchini
- Salt
Preparation:
1. Using a vegetable peeler, peel strips off zucchini, working your way around the squash. They can be as wide or as narrow as you like. Keep going until you reach the seeds (a few seeds won't matter, but you don't want it to be too seedy). You can also use a mandolin for this.
2. Put the zucchini strips in a colander or strainer, sprinkle a liberal amount of salt over them,and toss to coat. Use perhaps a quarter teaspoon of or a little more of salt for several cups of strips. Put the colander over a bowl and put a small plate on top to squeeze out the juice as it emerges. To speed things up, put some kind of weight on the plate such as a can of food. You can leave it like this for an hour, or up to 24 hours (they get more solid over time, but most of the action happens in the first hour). If you think of it, toss the strips with your fingers at some point to make sure the brine is well-distributed.
3. Rinse the salt off and either press the excess water out (you can just return it to the colander/plate setup) or spread the "noodles" out on a cotton dish towel (not terry cloth, or you may get lint.
4. The zucchini pasta is now ready. It doesn't really need cooking, but you can gently warm it up. Don't cook it too long, or it will stick together and/or become mushy - it's much more delicate than regular pasta. Enjoy!
2. Put the zucchini strips in a colander or strainer, sprinkle a liberal amount of salt over them,and toss to coat. Use perhaps a quarter teaspoon of or a little more of salt for several cups of strips. Put the colander over a bowl and put a small plate on top to squeeze out the juice as it emerges. To speed things up, put some kind of weight on the plate such as a can of food. You can leave it like this for an hour, or up to 24 hours (they get more solid over time, but most of the action happens in the first hour). If you think of it, toss the strips with your fingers at some point to make sure the brine is well-distributed.
3. Rinse the salt off and either press the excess water out (you can just return it to the colander/plate setup) or spread the "noodles" out on a cotton dish towel (not terry cloth, or you may get lint.
4. The zucchini pasta is now ready. It doesn't really need cooking, but you can gently warm it up. Don't cook it too long, or it will stick together and/or become mushy - it's much more delicate than regular pasta. Enjoy!
I'll be sure to post how the meal actually turns out when it's done :)
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