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-   -   Cheesy non-potato side dish? (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/395175-cheesy-non-potato-side-dish.html)

macrina 12-16-2005 09:01 PM

Cheesy non-potato side dish?
 
I keep getting stuck on the cheesy potato gratin pages in my cookbooks! Help! What else can I make with ham?

Macrina ;)

Lacey01 12-16-2005 09:08 PM

Marcina do you mean for the family, or low-carb? If for the family I got something i'm cooking Sunday with a ham from the honeybake place. Let me know.

SugarBabi 12-16-2005 10:58 PM

Maybe cheesy cauliflower or cheesy broccoli bakes?

Pami 12-17-2005 12:33 AM

Baked Spinach

1/2 cup butter
8 ounces cream cheese
20 ounces frozen chopped spinach
1 envelope onion soup mix

Preheat oven to 350F.
Melt butter in a large frying pan.
Add spinach. Break up and stir.
Add cream cheese and onion soup mix. Stir well.
Place in a casserole dish. Bake for 45 minutes.

Per Serving (based on 6 servings): 309 Calories; 29g Fat (81.6% calories from fat);
7g Protein; 8g Carbohydrate; 4g Dietary Fiber; 83mg Cholesterol; 920mg Sodium

Pami 12-17-2005 12:33 AM

Creamed Turnips

1 pound turnips
1 Tablespoon vinegar
2 Tablespoons butter
1/2 cup heavy cream
1/2 cup grated cheese, kashkaval
salt and pepper, to taste

Peel and thinly slice the turnips.
Cover in water, add vinegar and cook 15 minutes on low heat. Drain.
Preheat oven to 350F.
Butter a baking dish, and arrange the turnip slices in one layer.
Mix the heavy cream with salt and pepper, and pour into the dish.
Bake about 30 minutes, or until most of the cream has been absorbed by the turnips.
Sprinkle with grated cheese, and bake a few minutes more, until golden.
Serve immediately
OR
Serve at room temperature.

Per Serving (based on 4 servings): 236 Calories; 22g Fat (80.2% calories from fat);
5g Protein; 7g Carbohydrate; 2g Dietary Fiber; 71mg Cholesterol; 219mg Sodium

Pami 12-17-2005 12:34 AM

Green Bean Casserole
(Dottie's recipe)

2 pounds canned green beans, french cut, well-drained
4 ounces mushrooms, sliced
1/2 medium yellow onion, sliced thin, separated into rings
2 stalks celery, sliced thin
2 Tablespoons butter
1/2 cup heavy cream
1/4 cup mayonnaise
1/2 cup cheddar cheese, shredded
3 ounces cream cheese, diced small
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Preheat oven to 350F.
Melt the butter in a skillet and saute the onions, celery and mushrooms until soft (7-8 minutes).
Stir in the cream. Remove from heat.
Add cheese and stir until soft and beginning to melt.
Add remaining ingredients.
Turn into a buttered casserole dish and bake, covered, for 30 minutes.
Uncover and brown, if desired.

Per Serving (based on 8 servings): 223 Calories; 20g Fat (78.7% calories from fat);
5g Protein; 8g Carbohydrate; 3g Dietary Fiber; 50mg Cholesterol; 656mg Sodium

Pami 12-17-2005 12:34 AM

Green Beans Supreme

1 pound green beans, trimmed and french cut
1 cup water
1/2 teaspoon salt

2 Tablespoons butter
1/2 pound mushrooms, sliced

3 Tablespoons butter
1 cup heavy cream

1 egg
dash nutmeg
2 Tablespoons fresh lemon juice
1/4 cup parmesan cheese, grated

1/2 cup ham, diced

salt and pepper, to taste

Cook green beans in salted water, covered, until crisp tender. Drain.
In skillet, saute sliced mushrooms in 2 tablespoons butter.
Add mushrooms to green beans using slotted spoon.
Add 3 tablespoons butter and cream to beans and cook, uncovered, on low heat until absorbed.
In a small bowl, beat egg, nutmeg, lemon juice and grated parmesan cheese.
Stir ham into green beans and mushrooms and heat through.
Stir in egg mixture and remove from heat.
Season with salt and pepper.

Per Serving (based on 6 servings): 299 Calories; 27g Fat (79.7% calories from fat);
7g Protein; 9g Carbohydrate; 3g Dietary Fiber; 120mg Cholesterol; 516mg Sodium

Pami 12-17-2005 12:35 AM

Spinach and Broccoli Casserole

10 ounces frozen chopped spinach, thawed and drained
10 ounces frozen chopped broccoli, thawed and drained
1 cup heavy cream
2 eggs
1/3 cup parmesan cheese
2/3 cup ricotta cheese
1 cup grated cheddar cheese

Preheat oven to 375F.
Drain veggies well.
Beat cream, eggs, parmesan, and ricotta until creamy.
Stir in veggies until thoroughly combined.
Fold in 1/2 cup of grated cheddar cheese.
Pour into a casserole dish; top with remaining 1/2 cup of cheddar.
Bake at 375F for 45 minutes.

Per Serving (based on 8 servings): 245 Calories; 21g Fat (74.1% calories from fat);
11g Protein; 5g Carbohydrate; 2g Dietary Fiber; 115mg Cholesterol; 227mg Sodium

Pami 12-17-2005 12:35 AM

Spinach Souffle
~*~Crockpot~*~

2 pounds frozen chopped spinach, thawed and drained
1/4 cup green onions, chopped
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/2 cup cheddar cheese, shredded
2 eggs, beaten
1/4 teaspoon white pepper
dash nutmeg

Mix thawed and drained spinach together with onion.
Beat remaining ingredients and blend in spinach mixture.
Spoon mixture into a lightly buttered 3 1/2 quart crock-pot
(or souffle dish to fit in a larger crock-pot)
and cook on high for 2 to 3 hours.

Per Serving (based on 8 servings): 271 Calories; 25g Fat (79.6% calories from fat);
9g Protein; 6g Carbohydrate; 4g Dietary Fiber; 90mg Cholesterol; 304mg Sodium

Pami 12-17-2005 12:36 AM

Turnips au Gratin

18 ounces turnips
1/2 small onion
3 slices bacon
1 cup heavy cream
2 eggs
1/3 cup sharp cheddar cheese, grated
salt and pepper, to taste
1/2 teaspoon caraway seed
parsley, to garnish

Preheat oven to 300F.
Peel, wash and quarter the turnips. Cut the quarters in very thin slices.
Peel onion and slice into thin half-rings.
Cut the bacon into squares.
Grease a glass pie pan.
Layer the turnips, onions and the bacon into prepared pan.
Mix together the cream, eggs, cheese, salt and pepper.
Pour over the vegetables, sprinkle caraway seeds over all.
Bake for 1 hour, 15 minutes.
If top is becoming too brown, cover dish with foil for last half hour of cooking.
Garnish with parsley.

Per Serving (based on 6 servings): 225 Calories; 20g Fat (78.2% calories from fat);
6g Protein; 7g Carbohydrate; 1g Dietary Fiber; 126mg Cholesterol; 169mg Sodium

Pami 12-17-2005 12:39 AM

Whew!
 
http://smileys.smileycentral.com/cat/23/23_4_77.gif

SugarBabi 12-17-2005 06:58 AM

Wow! Great Recipes Pami. Thanks for posting them. I hadn't thought of the turnips. Now I have to try them. :)

Charski 12-17-2005 08:09 AM

This is a favorite of even the NON LC members of the family!

Loaded FauxTaters

16 oz. bag of frozen cauliflower, cooked till soft
1 8 oz. tub onion/chive cream cheese
1 8 oz. bag shredded sharp cheddar cheese
1/4 cup shredded Monterey Jack cheese with Habenero peppers (optional)
5 slices bacon, cooked and crumbled (I used microwave ready)
4 green onions, chopped
1/4 tsp. salt
1/4 tsp. pepper

Drain cauliflower well, mash with fork. Mix in remaining ingredients until well blended. Place in 8x8 greased dish or 2qt. baking dish and bake 30 mins at 350 degrees.

I usually use a head of fresh cauliflower, which I cut up and then nuke about 10 minutes til tender, drain VERY well, and proceed. I also just use a block of cream cheese and then add some sliced green onion - it's less carbs than the onion/chive soft cream cheese.

Top with a little paprika or crushed spicy pork rinds before baking if you like!

Char

carissa_konrad 12-17-2005 08:14 AM

Quote:

Originally Posted by Pami
Creamed Turnips

1 pound turnips
1 Tablespoon vinegar
2 Tablespoons butter
1/2 cup heavy cream
1/2 cup grated cheese, kashkaval
salt and pepper, to taste

Peel and thinly slice the turnips.
Cover in water, add vinegar and cook 15 minutes on low heat. Drain.
Preheat oven to 350F.
Butter a baking dish, and arrange the turnip slices in one layer.
Mix the heavy cream with salt and pepper, and pour into the dish.
Bake about 30 minutes, or until most of the cream has been absorbed by the turnips.
Sprinkle with grated cheese, and bake a few minutes more, until golden.
Serve immediately
OR
Serve at room temperature.

Per Serving (based on 4 servings): 236 Calories; 22g Fat (80.2% calories from fat);
5g Protein; 7g Carbohydrate; 2g Dietary Fiber; 71mg Cholesterol; 219mg Sodium

Is there anything or a different cheese that I could substitute for this?

Pami 12-17-2005 09:11 AM

Quote:

Originally Posted by carissa_konrad
Is there anything or a different cheese that I could substitute for this?

From Cook's Thesaurus:

Quote:

Kashkaval = Kachkeval Notes: This is a Bulgarian version of Italy's Caciocavallo cheese. It becomes much firmer as it ages and turns into a good grating cheese. Substitutes: Caciocavallo OR Provolone OR Scarmorza OR mozzarella OR Kashkaval OR Kaser
I would use provolone, because it has a little more flavor than mozzarella.
I just happened to be able to find Kashkavel at a gourmet grocery the first time I tried this dish (and now I know where to go to get it).

Also, I recommend serving this hot; I didn't much care for it at room temperature.

Pami 12-17-2005 09:13 AM

Quote:

Originally Posted by SugarBabi
Wow! Great Recipes Pami. Thanks for posting them. I hadn't thought of the turnips. Now I have to try them. :)

LOL, this is what happens when the pain meds wear off at 3:30AM and I can't take more for another half-hour!

Pami 12-17-2005 09:23 AM

Quote:

Originally Posted by Charski
This is a favorite of even the NON LC members of the family!

Loaded FauxTaters

16 oz. bag of frozen cauliflower, cooked till soft
1 8 oz. tub onion/chive cream cheese
1 8 oz. bag shredded sharp cheddar cheese
1/4 cup shredded Monterey Jack cheese with Habenero peppers (optional)
5 slices bacon, cooked and crumbled (I used microwave ready)
4 green onions, chopped
1/4 tsp. salt
1/4 tsp. pepper

Drain cauliflower well, mash with fork. Mix in remaining ingredients until well blended. Place in 8x8 greased dish or 2qt. baking dish and bake 30 mins at 350 degrees.

I usually use a head of fresh cauliflower, which I cut up and then nuke about 10 minutes til tender, drain VERY well, and proceed. I also just use a block of cream cheese and then add some sliced green onion - it's less carbs than the onion/chive soft cream cheese.

Top with a little paprika or crushed spicy pork rinds before baking if you like!

Char

I second this recipe!!
I do a similar one (just like potato salad, I don't think any two people will
make their faux-tatoes the same way) but I add freeze-dried chives and
freeze-dried onion bits to the mix.
I use 3 of the 10-ounce size boxes of frozen cauliflower.
I use cream cheese and cheddar; I don't use any monterey jack with or
without
habaneros.

theredhead 12-17-2005 03:28 PM

Linda Sue's recipe for Just Like Stuffed Baked Potatoes is a favorite at my house. You could sub ham for the bacon and I bet it would be hearty and good!
http://users3.ev1.net/~fontlady/just..._potatoes.html

jlatislaw 12-17-2005 06:54 PM

A second for LindaSue's Just Like Stuffed Baked Potatoes. It's a staple here.

SugarBabi 12-17-2005 08:59 PM

Quote:

Originally Posted by Charski
This is a favorite of even the NON LC members of the family!

Loaded FauxTaters

16 oz. bag of frozen cauliflower, cooked till soft
1 8 oz. tub onion/chive cream cheese
1 8 oz. bag shredded sharp cheddar cheese
1/4 cup shredded Monterey Jack cheese with Habenero peppers (optional)
5 slices bacon, cooked and crumbled (I used microwave ready)
4 green onions, chopped
1/4 tsp. salt
1/4 tsp. pepper

Drain cauliflower well, mash with fork. Mix in remaining ingredients until well blended. Place in 8x8 greased dish or 2qt. baking dish and bake 30 mins at 350 degrees.

I usually use a head of fresh cauliflower, which I cut up and then nuke about 10 minutes til tender, drain VERY well, and proceed. I also just use a block of cream cheese and then add some sliced green onion - it's less carbs than the onion/chive soft cream cheese.

Top with a little paprika or crushed spicy pork rinds before baking if you like!

Char

Mmmm, I'm wondering if you can hear my stomach rumbling. This thread is mouth watering good and I like this recipe too! :clap:

Pami 12-18-2005 04:42 AM

Quote:

Originally Posted by Pami
Spinach and Broccoli Casserole

10 ounces frozen chopped spinach, thawed and drained
10 ounces frozen chopped broccoli, thawed and drained
1 cup heavy cream
2 eggs
1/3 cup parmesan cheese
2/3 cup ricotta cheese
1 cup grated cheddar cheese

Preheat oven to 375F.
Drain veggies well.
Beat cream, eggs, parmesan, and ricotta until creamy.
Stir in veggies until thoroughly combined.
Fold in 1/2 cup of grated cheddar cheese.
Pour into a casserole dish; top with remaining 1/2 cup of cheddar.
Bake at 375F for 45 minutes.

Per Serving (based on 8 servings): 245 Calories; 21g Fat (74.1% calories from fat);
11g Protein; 5g Carbohydrate; 2g Dietary Fiber; 115mg Cholesterol; 227mg Sodium

I made this last night again, but since my boyfriend won't eat spinach, I used all (20 ounces) broccoli.
It came out pretty good.
Next time though, I will use the chopped broccoli, instead of the florets
(that was all we had in the freezer, and I didn't take the time to chop them up).
When I've made it with spinach, I have always used chopped spinach and chopped broccoli.
Anyway, if you're not a spinach-lover, you still might make this recipe work for you.

jezzie 12-18-2005 05:45 AM

http://tinypic.com/iqad11.gif


Wow. This thread was a goldmine for me. I love spinach and I just 'discovered' turnips.

Roni 12-23-2005 09:27 AM

Pami, thank you so much! I've been needing some new side dish ideas. Can't wait to try these! :)


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