Recipes from Saturday!

I'll add the lemon bars tonight, I don't have the recipe at work with me

Crock POt Pork Ribs
1 family size pack of boneless, lean pork ribs

BBQ Sauce
1 small onion diced
2 cloves garlic minced
sautee in a little olive oil
add about 1/2 cup apple juice
1/2 cup ketchup
salt & pepper 
1 teaspoon chili powder
1 teaspoon worsteshire sauce
3 Tablespoons sugar free maple syrup
let simmer for about 10 minutes

put ribs and BBQ sauce in crock pot on low for about 8 hours or high for about 5 hours

ENJOY!






Stuffed French Toast
4 Kimkins Protein Rolls
4 oz low fat cream cheese
1 egg, beaten
4 tablespoons Davinci blueberry sugar free syrup
4 tablespoons Walden Farms 0 calorie pancake syrup
1 tablespoon "I Can't Believe It's Not Butter" margarine
1 tablespoon light cream
1-2 packets Splenda

• In a small bowl mix cream cheese, blueberry syrup and Splenda together.
  
  
• In another microwave safe bowl, mix Walden Farms maple syrup and butter. Nuke on MEDIUM for 30-60 seconds or until margarine is melted. Stir and set aside.
  
  
• Slice a pocket through the side of each egg bread slice. Spoon 1/4 of the cream cheese mixture inside each pocket. In a shallow dish, mix beaten egg with cream.
  
  
• Treat a large nonstick skillet with cooking spray and heat on MEDIUM. Dip each French toast slice into the egg mixture on each side, then place in the skillet.
  
  
• Coo****il golden brown on one side, then flip and repeat. When both sides are browned, move to a heated plate and drizzle pancake syrup. Serve hot & enjoy!
  
  Calories: 153   Carbs: 3 grams   Protein: 11 grams   Fat: 10 grams

1 Carb Low Carb Bread Recipe

Try this quick and tasty low carb bread when you've got a yen for a sandwich.  Follow Tripledose's advice and make a double or triple batch and freeze the extras.  Insert a square of waxed paper between each one so they don't stick.

• 3 eggs (separated)
• 3 tablespoon cottage cheese (ricotta OK)
• 1/4 tsp cream of tarter
• 1 pkg artificial sweetener

Preheat oven to 300 F. 

In a metal bowl mix the egg whites and the cream of tarter until stiff (you can turn the bowl upside down and it won't fall out).

In my Magic Bullet  I mix the egg yolks, cottage cheese and sweetener. Add the yolk mixture to the egg whites and mix.

Spoon onto a Pam sprayed cooking sheet (I use parchment paper ... less mess) in 6 piles. Bake for 1 hour. You can freeze these, too.

 

Stuffed Peppers

• 4 bell peppers
• 3/4 pound ground beef
• 1/2 pound ground pork
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 cup cooked quinoa or bulgar wheat
• 1 cup tomato sauce

Preheat oven to 350 degrees F.

Start by cutting the peppers in half lengthwise, leaving the stems intact. Remove the seeds and ribs inside the peppers.

Combine all remaining ingredients in a bowl. Stuff into pepper halves. Place the stuffed peppers in the dish, top with tomato sauce, cover with foil and bake for 25 to 35 minutes. Remove the foil and bake for an additional 10 to 15 minutes.

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Cream of Broccoli Soup

• 4 cups chicken stock (homemade or 1 box)
• 1Tablespoon olive oil
• 1 medium onion, diced
• 1 head broccoli, chopped
• 2 cloves garlic, minced
• Salt & pepper to taste
• 1 cup fat free half and half
• ½ cup shredded cheddar cheese

Saute onion and garlic in olive oil until soft and translucent. Add in chicken stock, salt and pepper and bring to a simmer. Add in broccoli and cook 3-4 minutes until broccoli is tender. Add in half and half, and cheese. Simmer 1 more minute and serve! You can add more half and half or more cheese if you like!

 

If you like a thicker soup add 1 Tablespoon flour to the onions, garlic and oil and cook for 1 minute before adding in stock and remaining ingredients. This would also work great with cauliflower, asparagus, potatoes or any other veggie you like!

 

 

Cheddar Broccoli Frittata from Campbell's Kitchen Prep Time: 10 min. Cook Time: 15 min.
			6 eggs (I used 1 cup of egg beaters) 1 can (10 3/4 ounces) Campbell's® Condensed Broccoli Cheese Soup (Regular or 98% Fat Free) 1/4 cup milk (I used 1%) 1/8 tsp. ground black pepper 1 tbsp. butter 2 cups sliced mushrooms (about 6 ounces) 1 large onion, chopped (about 1 cup) 1 small zucchini, sliced (about 1 cup) 1/4 cup shredded Cheddar cheese ( I used r/f colby/monteray jack) 1 green onion, chopped (about 2 tablespoons) Beat the eggs, soup, milk and black pepper in a medium bowl with a fork or whisk. Heat the butter in a 12-inch ovenproof nonstick skillet over medium heat. Add the mushrooms, onion and zucchini and coo****il tender. Stir in the egg mixture. Reduce the heat to low.  Cook for 5 minutes or until the eggs are set but still moist. Heat the broiler. Sprinkle the cheese over the egg mixture.  Broil the frittata with the top 4 inches from the heat for 2 minutes or until the top is golden brown. Sprinkle with the green onion. Serves 4-8 depending on how far out you are.

Liz.. I tried to make the rolls today and for each batch I had a different problem.  The first batch was too thin and I cooked them too long, so they are really crispy.. not terrible, but don't taste like bread.  Second batch, I the batter all ran together so I have one big piece that I broke into smaller ones, but don't have sandwich size anything.

How much did you mix the whites with the yolks..maybe mine wasn't thick enough? And, how did you get the rolls to be so thick?

My guess - egg whites weren't whipped enough. You want them to be "stiff peaks" when you pull the mixer out (after you shut it off) straight up the egg whites should make a peak that doesn't fall over. Then fold in the egg yolk/cottage cheese mixture just until combined - don't beat it in or you will destroy the eg white foam. Mine were bigger then what she called for so I could fit them all in the oven at once - just make a little pile, they will spread them selves out.

Hope that helps!

that explains it... the whites were stiff. I killed it by beating in the yolk mixture.  I'll fold it in next time.  Thanks!

As an FYI the apple recipie I posted the other day was also a recipie from the class