RE: Low-Carb Recipes

[pcmom]

 
Here is the recipe for the pancakes made at the " Get Lucky By The Lake Rally" .
 
 From the Book:  500 Low-Carb Recipes by Dana Carpender
 
 Perfect Protein Pancakes
 
 *These taste just like mom used to make -- you d never guess they were low carb.*
 
 2 eggs
 1/2 cup ricotta cheese
 1/4 cup vanilla-flavored whey protein powder
 1/2 teaspoon baking powder
 1/8 teaspoon salt
 
 1.  Spray a heavy skillet or griddle with nonstick cooking spray and place it over medium heat.
 
 2.  In a mixing bowl, whish together the eggs and ricotta until quite smooth.  Whick in the whey protein powder, baking powder and salt, only mixing until well combined.
 
 3.  Drop batter onto skillet or griddle by the tablespoonful.  When the bubbles on the surface of the pancakes are breaking and staying broken, flip them and cook the other side.
 
 4.  Serve with butter and sugar-free syrup, sugar-free jelly, Splenda and cinnamon, or a few mashed betties sweetened with Splenda.
 
 Yield:  14 " silver dollar"  pancakes, each with about 0.6 grams of carbohydrates, no fiber, and 2.5 grams of protein.
 
 *I d call five of these tiny pancakes a " serving,"  so double or triple your  batches accordingly.  Even better, make extras to freeze, and you can warm them up in the toaster oven for a healthy breakfast on a hurried morning.*

[pcmom]

 pcmom
Here is the recipe for the unpotato salad made at the " Get Lucky By The Lake Rally" .
 
 From the Book:  500 Low-Carb Recipes by Dana Carpender
 
 UnPotato Salad
 
 *You are going to be so surprised; this is amazingly like potato salad.*
 
 1 large head of cauliflower, cut into small chunks
 2 cups diced celery
 1 cup diced red onion
 2 cups mayonnaise
 1/4 cup cider vinegar
 2 teaspoons salt or Vege-Sal
 2 teaspoons Splenda
 1/2 teaspoon pepper
 4 hard-boiled eggs, chopped
 
 1.  Put the cauliflower in a microwave-safe casserole, add just atablespoon or so of water, and cover.  Cook it on High for 7 minutes, and let it sit, covered, for another 3 to 5 minutes.  You want your cauliflower tender, but not mushy.  (And you may steam it, if you prefer.)
 
 2.  Drain the cooked cauliflower, and combine it with the celery and onions.  (You ll need a big bowl.)
 
 3.  Combine the mayonnaise, vinegar, salt, Splenda, and pepper.  Pout the mixture over the vegetables, and mix well.  Mix in the chopped eggs last, and only stir lightly to preserve some small hunks of yolk.  Chill and serve.
 
 Yield:  12 servings, each with 3 grams of carbohydrates and 1 gram of fiber, for a total of 2 grams of usable carbs and 3 grams of protein.
 
 *Use the time while the cauliflower cooks to dice your celery and onions.*

[Red neff Barchetta]

 pcmom
Michelle -
 Amy thanks you as she loved the salad.