Since my revision to DS, I've developed an allergy to Dairy (not just lactose - but ALL dairy protein - whey, casin, casinate, etc).   So I had to get creative with my FAVORITE!  Green Bean Casserole- I mean, what is a Green Bean Casserole without Cream of Mushroom soup right???   Not only did I fix it, I've been told I made it better (if that's even possible). 

Ingredients:  1 head cauliflower, 2 small packs of mushrooms (1 ****ake, 1 portabella), 1 can chicken broth, pre-Steamed Green Beans, 1 large sweet onion, paprika, tarragon, salt, pepper, 2 medium russet potatoes, nutritional yeast, Durkee onions (about 1 cup).  9x13 pan.

I roast cauliflower in the oven with olive oil and garlic chunks.  I boil potatoes and ****ake mushrooms in chicken broth, just barely enough broth to cover.  The put ALL of it, including the cauliflower and garlic, mushrooms, potatoes in the blender and puree till smooth.    I saute some onions and mushrooms in a pan just till the onion is opaque.  Stir it all together, green beans, puree, onions & mushrooms, salt, pepper,  some tarragon and paprika. Put it in the oven on 350 for 35-5 min.   About 20 min in, I sprinkle with nutritional yeast and a few Durkee Onions, then put back in for the remaining time.

 OH - There will probably be more Soup mix than you need.  I add some more broth to thin it out later and it makes a great soup!  OR you can put it in a sauce pan with beef broth and cornstarch and make a gravy.

Jennifer O'Connell

north Carolina - RNY Aug 2007,  Revision to DS Sept 2013  (Total lost 203+ lbs)

I went searching for this recipe after having some delicious Mongolian meatballs on my last cruise.  These are different.  The ones on the cruise ship didn't have so much veggie content (more solid texture).  But I enjoy these.

  I cooked the meatballs at a lower oven temp because I found they burned on the bottom at 450.    This was a nice change of pace for me.  I hope you enjoy.

Carol

Mongolian Meatballs

Ingredients

Mongolian Sauce:

• 1/2 cup hoisin sauce

• 4 cloves garlic, minced

• 2 tablespoons red wine vinegar

• 1 1/2 tablespoons soy sauce

• 1 tablespoon grated fresh ginger

• 1 tablespoon rice vinegar

• 2 teaspoons sesame oil

• 2 teaspoons white sugar

• 1 1/2 teaspoons hot sauce

• 1/2 teaspoon ground white pepper

• 1/2 teaspoon ground black pepper

  Meatballs:

• 1 pound ground beef

• 1/2 pound ground lamb

• 1/2 head cabbage, chopped

• 1 yellow onion, chopped

• 1/2 cup grated carrot

• 1 tablespoon ground ginger

• 1/4 cup chopped green onion

• 6 cloves garlic, chopped

• 1 teaspoon garlic salt

• 1/2 teaspoon ground black pepper

Directions

1. Preheat oven to 450 degrees F.

2. Whisk hoisin sauce, 4 cloves garlic, red wine vinegar, soy sauce, grated ginger, rice vinegar, sesame oil, sugar, hot sauce, white pepper, and black pepper together.

3. Mix ground beef, ground lamb, cabbage, yellow onion, carrot, ground ginger, green onion, 6 cloves chopped garlic, garlic salt, black pepper, and 2 tablespoons of the hoisin sauce mixture together in a separate bowl; shape into meatballs and arrange on a jelly roll pan.

4. Bake in preheated oven until no longer pink in the middle, about 25 minutes turning once. Set aside to cool.

5. Transfer meatballs to slow cooker and pour hoisin sauce mixture over the meatballs.

6. Cook on Low, stirring intermittently, for 2 to 4 hours.

I love to cook cauliflower until tender. Drain well. Put in a bowl add salt and pepper to taste and mix well with a mixer.  Stir in a cup of cheese and crumbled cooked bacon. Serve hot. So delicious. 

My favorite Thanksgiving recipe is garlic-sauteed cauliflower with pecorino on top!

Pumpkin Dip

1  small can libby Pumpkin,  1 large to double

1 large bx sugar-free vanilla pudding, 2 large to double

1 bowl sugar-free cool whip, the very large or 2 small to double

Make your pudding as bax calls for in large bowl and chill in fridge while you fold pumpkin into the cool whip in a large bowl once this is folded good and pudding is set up mix in pudding with your pumpkin and cool whip add a tsp vanilla and cinnamon, nutmeg,pumpkin pie spice if you choose to and to your own taste.

Serve with any fruits you have in season  I like just a lil as a snack when everyone else is eating all there high calorie cakes and pies for the Holidays.