Recipes from today!!

Artichoke & Shrimp Scampi ·         2 tablespoons olive oil ·         4 large cloves garlic, minced (about 4 teaspoons) ·         2 medium shallots, thinly sliced (about 1/3 cup) ·         1 pound large shrimp peeled and deveined ·         1 (11-ounce) package froze artichoke hearts, thawed, or 1 (14-ounce) can artichoke hearts, rinsed, drained, and quartered ·         1/3 cup dry white wine ·         2 tablespoons fresh lemon juice ·         2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish ·         1/2 teaspoon salt ·         1/4 teaspoon freshly ground black pepper Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and coo****il the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper.     Kim-Kins Protein Bread

• 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 the food processor 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 or one lined with parchment paper, in 6 piles. Bake for 1 hour. You can freeze these, too.

 
Chicken Cesar Salad

• 1/4 cup pasteurized egg product
• 1 clove of garlic, minced (about 1/2 teaspoon)
• 1 1/2 teaspoons anchovy paste
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon Worcestershire sauce
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1/4 cup finely grated Parmesan
• Salt
• Freshly ground black pepper
• 6 cups coarsely torn romaine lettuce
• 2 cups of whole-grain croutons (optional)
• 4 grilled chicken breast halves (about 4 ounces each), sliced

In a small bowl, whisk together the egg product, garlic, anchovy paste, mustard, Worcestershire sauce and lemon juice. Slowly add the olive oil in a steady stream, whisking the whole time. Stir in the Parmesan and season with salt and pepper. In a large bowl, toss the dressing with the lettuce and until well coated. Add the croutons and toss to combine. Top with chilled grilled chicken and extra parmesan (if desired)
Hershey’s Dark Chocolate Cake

• 2 cups maltitol
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 Tablespoon instant coffee powder
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan or 12-18 cupcakes
Stir together maltitol, flour, cocoa, baking powder, baking soda, coffee and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely     Chocolate Ganache Frosting Ingredients

• 6 ounces fat free half and half
• 12 ounces dark chocolate chopped into small pieces (or chocolate chips)
• 1/2 teaspoon vanilla extract

In a glass bowl or measuring cup heat the half and half until just below a simmer. Dump in chocolate and let sit 2 minutes – wisk together to make smooth. Add in vanilla extract. Let sit and cool for a bit so it doesn’t all run off the cake. Pour over and enjoy right away or refrigerate to enjoy later!
Tuna cakes w/ sweet mustard dressing From Lisa Mc.
1 (4 oz.) can of tuna in water, completely drained
1 oz. (1/8 c.) textured vegetable protein
1 tbsp mustard
1 tsp light mayo (no…not Greek yogurt…light mayo…it’s like that for a reason)

A shake or two each of the following: onion powder, garlic powder, parsley flakes, red pepper flakes and Old Bay (or any seafood spice) seasoning 2 tbsp water 1 egg white (if needed: 1 tbsp whole wheat bread crumbs)

Directions: In a bowl, combine TVP a bit of each of the spices and water. Allow to sit 1-2 minutes to reconstitute In a separate bowl combine tuna, reconstituted TVP, mustard, mayo, and spices Add egg white and mix thoroughly Shape into patties of desired size (I usually divide in half and make two). If the cake seems to loose, return mixture to bowl and add bread crumbs. If it seems fine, you can skip them.

When patty is formed, squeeze excess moisture through your fingers. Pan fry in a pan sprayed with non-stick cooking spray until crispy on both sides. Keep on low heat, flipping a couple more times, for another 1-2 minutes to ensure that it is done through

Top with sweet mustard sauce

Sweet mustard sauce
2 tbsp yellow mustard (or you could use spicy dark brown, dijon …)
1 capful of Torani SF caramel syrup (I think vanilla would work fine as well) 2 packets Splenda
1 tsp unflavored Greek yogurt (this time I do mean Greek yogurt) Combine ingredients in a bowl and whisk. Transfer to a dipping bowl and use!  

It was very nice to meet everyone today - I enjoyed the day and look forward to future ones.

Shelly's Strawberry Cannoli (Eggface recipe)

12 Large Red Ripe Strawberries, washed & cored
1/2 cup Ricotta Cheese
1 Tablespoon Sugar Free Torani Syrup (I used SF Vanilla)
dash of Cinnamon

Optional toppings:
Unsweetened Coconut, Grated Sugar Free Chocolate Chopped Nuts (Chopped Pistachios, Pecans, or Hazelnuts are great)

Wash and core strawberries. Leaving a hollow in the berry. Set aside.

Mix ricotta, SF syrup and cinnamon together till well combined.

 

Spoon mixture into a snack size Ziploc bag. Seal.

Cut end off and pipe mixture into hollowed strawberries. Dip into optional toppings.
YUM!

It was so nice getting to meet you in person today Maura.  And, the strawberries..OMG.. delish! After you left, my daughter got a  hold of the chocolate icing and put that on them.. started a trend that was to die for!

was great to meet you and the strawberry canolis was sooooo good

Maura,

it was so good seeing you.... and those strawberries were amazingly good!  Definitely a "serve to guests" kinda dish, too!

Thanks!
Karen

Maura -

Great meeting you and spending the afternoon with you.  The strawberries were delightful!  They could have been cored a little better, but everything else about them rocked! 

It is hard to find a good corer - but sometimes you have to take what you can get ;)

Hey!!!!  Don't you jump on the bandwagon please!  At least I try! :)  And....they were BEAUTIFUL!!!!!!  If I must say so myself...which I do often! :)

did I miss the tuna patties? 

tuna patties were supposed to be from me but I didn't make it . . .  sore throat/cold/chills/ . . . didn't want to expose all you great folks.