Mashed Cauliflower

1 head cauliflower

1/4 cup low fat sour cream

1 head roasted garlic

salt/pepper to taste

Break up cauliflower, use a food processor to break down

cook in microwave for 7-8 min until soft

drain

add roasted garlic and sour cream and mash together

put into baking dish and cook at 350 degrees for 20 min until hot

This year's holiday will be a bit different from last year. I'm a post RNY patient and my husband is a pre-op sleeve patient. He still wants the 'usual/traditional' meal but it's just the two of us this year with restrictions.

I make the Libby's Pumpkin Pie recipe on which is on the pumpkin label BUT here's my bariatric friendly version:

Instead of the sugar, I use Splenda, and increase the cinnamon to 1 TBSP

Then, instead of putting it in a pie crust, I spray the pie pan w/cooking spray and pour the pie mix in and bake as usual.

(I have used the regular Splenda but have not tried the one for baking. My husband likes the Stevia for baking but I don't really care for it.)

Happy Thanksgiving!

One of my favorite side dishes that can easily become a way to use leftover turkey (or chicken) for a main dish. 


Broccoli Quinoa Casserole

One 10 oz can condensed Cream of Broccoli soup, preferably reduced fat/calorie

1/3 cup reduced fat mayonnaise 

2 tablespoons milk (maybe more)

1 1/4 cups lite shredded cheese (cheddar, colby-jack, etc)

1/4 teaspoon black pepper

Dash freshly grated nutmeg

2 cups fresh cut up broccoli (small pieces)

1 1/2 cups  COOKED quinoa (see note)

Feshly grated Parmesan cheese

Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish - or 8 individual small ramekins - with vegetable cooking spray.

In a large bowl combine the soup, mayonnaise, milk, shredded cheese, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.

Spoon mixture into prepared casserole.  Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden.  Makes 8 generous 1/2-cup servings.

Note: To cook quinoa (amount specific to this recipe):

3/4 cup quinoa

1 1/2 cups water

1/4 teaspoon salt

 Rinse quinoa in a fine sieve until water runs clear.  In a small saucepan combine the quinoa, water, and salt.  Bring to a boil over high heat.  Reduce heat to low and cover.  Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible.  Fluff with a fork. 

Spinach dip from the Knorrs recipe 

Spicy kale salad

20 large leaves tuscan kale (a.k.a. cavolo nero, the flat-leafed kind), ribs removed, sliced
1 clove garlic
1/4 cup olive oil
1/2 lemon, juiced
1/4 cup grated pecorino romano cheese, plus more for serving
Pinch red chile flakes
Salt (optional)
1 slice sourdough bread, toasted and broken into bread crumbs
Directions

Place kale in a medium bowl.
In a mortar and pestle (or food processor), combine garlic and olive oil until garlic is fully smashed. Add lemon juice, cheese, and chile flakes, and season to taste with salt if needed.
Pour dressing over kale and toss to fully coat leaves. Top each serving of salad with breadcrumbs and more cheese. Serve within an hour after dressing it to avoid wilting leaves.