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Maple Roasted Butternut Squash & Carrots
Ingredients
3 Carrots
1 Butternut Squash
2 tablespoons Olive oil
2 tablespoons Maple Syrup
1/8 teaspoon Nutmeg
salt & pepper
Directions: Preheat oven to 425 degrees. Peel and chop carrots and squash into one inch pieces. Remove seeds from the squash as well. Toss with olive oil and maple syrup and then place on a large baking sheet. Season with the nutmeg, salt & pepper to taste. Roast for 20 minutes and turn. Roast for another 10-20 minutes until tender and brown around the edges.
This is one of my favorite easy side dishes! The maple adds a little sweetness and the veggies come out crisp around the outside and creamy inside. So simple and yummy!
My favorite recipe is Broccoli Casserole 1 cup of mayonnaise
2 pkgs Broccoli 1-1/2 cup shredded Cheddar Cheese
2 eggs 1 cup bread crumbs
1 onion 1 can cream of celery soup
Combine all ingredients, except bread crumbs, in a large mixing bowl:
pour into a buttered dish. Sprinkle bread crumbs over top
Bake at 350 degrees for 30 minutes or until bubbly.
Stuffing! Yellow squash, cauliflower, turkey sausage, fresh herbs!!! It's awesome!
Old fashioned deviled eggs.
Boiled eggs - yolks, hellmanns mayo, mustsrd, vinegar, lawrys seasoning salt topped with paprika yum
I love turkey! I cook my turkey low and slow at 250 degrees. I usually put it in about 4 in the morning and take it out around 1. I rub the skin with butter and herbs...usually garlic, Rosemary and thyme. I put a whole onion cut into quarters, a few carrots and some celery and more herbs in the cavity and then pour half a bottle of white wine in too. I cover it with a brown paper bag. During cooking, I occasionally pour in more wine or add more butter.
Broccoli Casserole. Cook Broccoli, add equal parts sour cream and cream of chicken soup, mix together and pour in oven safe dish. Cover with croutons and bake until edges start getting a little brown. Very good
I love this Cranberry Orange relish...
one bag of fresh cranberries
1 to 1 1/2 navel oranges
couple drops of lemon juice
stevia (to taste)
Add all to food processor and pulse till small chunks. For me, this is better than canned cranberry sauce and is delicious with cottage cheese!
I love Eggface!
I also use Linda's Low Carb Recipe Site. It's been on the internet forever. Many of the recipes are high calorie per portions, but when they are sized to our portions the calories drop to acceptable levels.
I follow a ketogenic diet post-op. I also have a diagnosis of binge eating disorder. Feel free to ask me about either!
It is not that we have so little time but that we lose so much...the life we receive is not short but we make it so; we are not ill provided but use what we have wastefully. -- Seneca, On the Shortness of Life
This is even good cold as a snack!
Caramelized Cauliflower
When you roast cauliflower, it becomes tender and lightly caramelized and has none of the strong cabbagelike odors that usually develop when it is boiled or steamed. Cauliflower is a late-harvest vegetable. Choose snowy white or pale yellow heads free of blemishes.
Ingredients:
1 head cauliflower, about 1 1/2 lb., cored and
cut into florets about 1 inch in diameter
2 Tbs. extra-virgin olive oil
1/2 tsp. kosher salt
Directions:
Preheat an oven to 400°F.
Arrange the cauliflower florets in a single layer on a rimmed baking sheet. Drizzle the olive oil evenly over the florets, then sprinkle with the salt. Toss to coat the cauliflower evenly, then spread the florets out evenly.
Roast the cauliflower, stirring 1 or 2 times, until golden brown and crisp-tender, 25 to 35 minutes. Transfer the cauliflower to a warmed serving bowl. Serve immediately. Serves 4.
ReginaL · 3 replies · 982 views
