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Looks really good!
I suggest also the following: it's nice when you can cook the cauliflower like it's rice
Kind of grate the tops of the flowers and stir it in a pan like it's rice :)
I steam the cauliflower but leave a little bite, you do not want mush. Rinse under cold water to stop cooking. Cut florets small.
Cynthia 5'11" RNY 7/23/2014
Goal reached 17 months. 220lb Weight Loss
Plastic Surgery Dr. Joseph Michaels - LBL and Hernia Repair 2/29/16, Arm Lift, BL, 5/2/16, Leg Lift 7/25/16
#lifeisanadventure #fightthegoodfight #noregrets
your welcome.... i will keep looking for mine i used to use.
Thank you. Not the same recipe, but it sounds good. I'll try it. 
i will look i used to make them all the time as well.i was just searching in my papers... i used to make one certain one that mainly made like 1 serving
Cottage Cheese Oatmeal Pancakes
¼ c oats
¼ c cottage cheese, FF
¼ c egg beaters or 1 egg
2 T cinnamon/Splenda
Sugar-free pancake syrup or preserves
? Mix all ingredients in a mini blender.
? Coat non-stick skillet with butter-flavored cooking spray and heat; spoon batter into hot skillet. Coo****il set and top bubbles, flip and coo****il lightly browned.
? Serve with zero calorie sf maple syrup, cinnamon/splenda, or sf jam if desired.
The following nutritional data are based on my recipe with the ingredients listed.
Serving = 1 (~6" diameter)
Protein 16 gm
Carbs 17 gm
Fat 2 gm
Ca 184 mg
Calories 132
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Low-Fat Oatmeal Protein Pancakes with Cottage Cheese
Recipe makes two servings of three, 1/4 cup pancakes
Ingredients
1/2 cup egg whites
1/2 cup oats
1/2 cup low-fat cottage cheese
1/8 teaspoon baking powder
1/2 cup frozen, warmed berries with their juices as a topping or sugar free syrup
Splenda to taste
Directions
- Blend first four ingredients until smooth (I use the magic bullet; if you use a blender be sure to put the wet ingredients in first)
- Pour approximately 1/4 cup batter for each pancake onto heated griddle or non-stick pan (check to see if it's hot enough with a splash of water-if it sizzles, it's hot enough)
- When pancake bubbles, flip and cook the other side
- Top with frozen, organic strawberries-warmed and sliced and poured over the top with their juices. Or substitute fresh or frozen blueberries, raspberries, blackberries or bananas. You can use Splenda to taste.
Nutrition Facts
Makes 2 Servings (Three ¼ cup pancakes with ¼ cup strawberries)
Amount Per Serving
Calories: 254.5
Total Fat: 3.3 g
Saturated Fat: 0.8 g
Polyunsaturated Fat: 1.0 g
Monounsaturated Fat: 1.0 g
Cholesterol: 2.3 mg
Sodium: 280.0 mg
Potassium: 297.8 mg
Total Carbohydrate: 33.8 g
Dietary Fiber: 5.3 g
Sugars: 2.5 g
Protein: 21.3 g
Vitamin A 0.9 %
Vitamin B-12 5.9 %
Vitamin B-6 5.0 %
Vitamin C 37.9 %
Vitamin D 0.0 %
Vitamin E 2.4 %
Calcium 9.1 %
Copper 14.4 %
Folate 9.5 %
Iron 13.2 %
Magnesium 19.5 %
Manganese 104.0 %
Niacin 3.5 %
Pantothenic Acid 7.1 %
Phosphorus 29.7 %
Riboflavin 9.9 %
Selenium 7.8 %
Thiamin 21.4 %
Zinc 12.2 %
*Percent Daily Values are based on a 2,000 calorie diet.
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I used to make them many years ago and I lost my recipe.
I'm trying to get back to healthy eating and to take of some regain. I used to rely heavily on this forum as a newby. I have to learn how to navigate this again.
Do you just mix this all together raw? Is anything boiled or steamed?
Never thought about adding the butterscotch pudding mix to it! Looks really good!
Enjoy those protein shakes again and make a Butterfinger Protein Shake.
INGREDIENTS
1 cup milk (any kind will work)
1 cup cold water
1 cup ice cubes
1 scoop chocolate protein powder (I used Unjury's Chocolate Splendor)
1 (large) tbsp peanut butter
1 tbsp sugar-free Butterscotch instant pudding mix
INSTRUCTIONS
Combine all ingredients in a blender and process until well blended (about 1 minute).
Enjoy right away!
It does taste like a Butterfinger!
ReginaL · 3 replies · 976 views
