Tuesday, January 20, 2015
I've been on the South beach diet for over three months now and even though I've only lost twelve pounds, I know that I've lost inches. My clothes are getting baggy and the tummy bulge is goin' down.
I have lost three inches off my hips... but mainly, I'm learning a whole new way of eating.....
I came across this recipe that's really tasty and I would normally not used white flour but it's only two tablespoons as a thickener in the whole recipe that serves eight.
Low Carb Bacon- Cheddar Cauliflower Soup
serves: 88 slices center-cut bacon, chopped (half used for garnish)
1/2 small onion, chopped OR 1 teaspoon onion powder
1 celery stalk, chopped
2 garlic cloves, minced
salt & pepper
4 cups shredded or grated cauliflower (1/2 large head)
2 Tablespoons water
2 Tablespoons flour
2 cups chicken broth, divided
2 cups 2% milk
3-4 dashes hot sauce (or more or less)
2-1/2 cups (12oz) shredded sharp cheddar cheese, divided (half used for garnish)
2 green onions, chopped (optional)
Clocking in at 265 calories, with 7 grams of carbs and 15 grams of protein per serving
Sunday, January 18, 2015
Saturday, December 20, 2014
This is an easy and light dessert recipe for summer or holiday get-togethers:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1/4 teaspoon vanilla extract
3/4 cup confectioners' sugar
2 tablespoons brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
In a large bowl, beat the cream cheese, butter and vanilla until fluffy.
Gradually add sugars; beat just until combined. Stir in chocolate chips.
Cover and refrigerate for 2 hours.
Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour.
Just before serving, roll cheese ball in pecans. Serve with regular graham crackers or chocolate grahams, vanilla wafers & macaroons.
Yield: 1 cheese ball (about 2 cups).
Thursday, November 27, 2014
I'm hearing all this talk about roasting your Thanksgiving turkey up side down...it keeps the breast meat from drying out because the juice is running DOWN to the breast...
Several years ago, when my husband and I were making one of our first holiday turkeys, we realized that we put it in the roaster, breast down, and felt so embarrassed when we took it out of the oven. What a lucky mistake!
That bird was so juicy that we've been doing it that way ever since. lol... The new recipes say to cook it this way for the first two - thirds of the roasting time then flip it over so that the breast can brown. Can you imagine trying to flip a hot 20 pound bird surrounded by hot juices?
I'm thinking that could be a disaster.
Have a happy, blessed Thanksgiving