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Old 07-16-2006, 12:53 AM   #1
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Kevin's Side Dish & Salad Recipes



They Cauli Me Tatar Salad
1 small to med head Cauliflower, chopped into 2 inch peices
4 scallions, sliced thin
1 stalk celery, sliced thin
1/4 cup dill relish, drained well
2 tablespoons SF sweet relish
1 tablespoon white vinegar
2 tablespoons SF Vanilla Davinci syrup
1 1/2 tablespoon Frenchies honey dijon mustard
1/2 cup mayonnaise (not salad dressing)
5 eggs, hard boiled and chopped
fresh ground pepper to taste
salt to taste


put chopped cauiflower is covered glass bowl with 2 tablespoons water and microwave on high for 7 min then let sit covered for 5 more min.

then put the first 9 ingredients in a large casserole and mix gently to keep cauliflower from breaking into small pieces.

top with eggs and salt and pepper to taste
then fold in gently cover and refridgerate for 2 hours or so.


The tatar salad lover in your family will Yum this 1 up.

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Old 07-16-2006, 05:20 AM   #2
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Kevin's Side Dish & Salad Recipes

LC Three-bean Salad

Makes about 12 servings 3.5g carbs per serving.

14 1/2 ounce can Del Monte whole green beans, drained
14 1/2 ounce can Del Monte golden wax beans, drained
15 ounce can organic Black Soy Beans, rinsed and drained well
6 drops Sweetzfree
1/3 cup Balsamic vinegar
1/3 cup virgin olive oil
3 scallions, about 3 inch long and sliced super thin
1 med. clove garlic, minced
2 Tablespoons sf vanilla Davinci syrup(you can use vanilla extract and a bit more sweetner if you don't have the davinci)

Mix the Sweetzfree, Divinci, vinegar and oil in a medium bowl. Stir in the beans and scallions and let marinate in the fridge several hours, stirring occasionally.
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Old 07-30-2006, 08:29 AM   #3
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Kevin's Side Dish & Salad Recipes

Scalloped Cauliflower and Green Beans

1 fresh head cauliflower
about 30 - 40 fresh green beans
6 green onions- finely chopped
12 oz shredded cheddar cheese + or - to taste
1 1/4 cup whipping cream
salt and pepper to taste
4 T. butter
5 or 6 slices of cooked bacon (chopped)

Preheat oven to 350°F. Cut up cauliflower and grean beans and microwave in a tablespoon of water for 8 min to partially cook then season with salt and pepper. In a greased large casserole dish combine cauliflower, green beans, green onions, butter, bacon and cheddar cheese. Pour cream over top and place dish in oven. If dish is very full, put a cookie sheet under it to prevent bubble-over in oven. Bake 40 to 50 minutes till bubbly hot.

This is one of my favorites!!

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Old 10-04-2006, 07:01 AM   #4
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Kevin's Side Dish & Salad Recipes

1 medium spaghetti squash approx 4 cups (28 carbs)
2 T. butter
1/3 c. grated parmesan cheese (1 carb)
2 eggs, beaten (2 carbs)
1 lb ground beef
2 scallions, thinly sliced
1 1/2 c. LC spaghetti sauce (15 carbs)
1 c. cottage cheese (8 carbs)
1/2 c. mozzarella cheese (1 carb)

Brown ground beef and scallions then stir in LC spaghetti sauce and set aside.
Cut squash in half, remove the seeds and microwave for about 7 minutes until the pulp comes out in thin strands.
In a mixing bowl stir butter, eggs, and parmesan cheese with squash until well coated.
Line a 10 inch pie plate with squash to make a crust.
Spoon and spread the cottage cheese on top of the squash.
Top the cottage cheese with the beef and sauce mixture.

Bake Pie in a pre-heated 350 degree oven for 25 to 30 min or until crust seem set.Top with mozzarella cheese and bake for 5 to 10 more minutes until cheese is melted and bubbly.

This is an old favorite of mine.
Hope you enjoy!









Here is the piece I reheated for breakfast this morning.

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Old 11-03-2006, 04:02 PM   #5
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Kevin's Side Dish & Salad Recipes

Mock Sweet Potato Casserole

3 cups cooked and mashed Delicata Squash
1/2 cup heavey cream
1/3 cup melted butter
2 T. not/Sugar
2 T. granular erythritol
1 splenda quick pack
1/2 t. salt
2 eggs
1 t. vanilla

Topping
1 T. not/Sugar
1 T. granular erythritol
2 T. brown diabeti sweet
16 drops sweetzfree (3/4 cup equivilent)
1/3 cup softened butter
3/4 cup chopped pecans

Beat eggs slightly, then add vanilla, salt, heavy cream, sweeteners, butter, and squash into a mixing bowl and mix well.
Pour into a greased 1 1/2 quart casserole dish.
Combine topping ingredients together then crumble over top of squash mixture.

Bake 30 minutes in a pre-heated 350 degree oven until topping is golden brown.

yeild 8 servings approx 4 carbs each

This is on my Thanksgiving table this year



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Old 11-12-2006, 03:33 PM   #6
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Kevin's Side Dish & Salad Recipes

Here is another HC convert


1/2 cup soy grits
1/4 cup carbquik
1/4 cup parmesan cheese
1/4 t. baking soda
1/2 t. ground cumin
1/4 t. salt
1/4 t. pepper
1 egg beaten
1/4 cup heavy cream
1/4 cup lc mayo
1/4 cup carb/countdown
1 T. canola oil
1 medium zucchini (7 oz)(shredded and squeezed dry)
1/2 can cut baby corn (diced to the size of corn kernals)
1 minced green onion

Mix and combine dry ingredients in large mixing bowl.
Mix and combine wet ingredients in medium mixing bowl.
Stir wet into dry until well combined.

Pre-heat large skillet to medium high heat.
Grease lightly with butter.
Spoon 2 tablespoons of batter into a 3 inch cake.
Cook until bubbles form and edges appear dry then flip and brown the other side.

serve and enjoy
approx 2 carbs per cake

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Old 01-03-2007, 11:44 AM   #7
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If I would have had black olives, that is the only thing that seems to be missing that I would add next time I make this.

Spaghetti Squash Mock Pasta Salad

1 spaghetti squash, about 1 1/2 lbs.
2 stalks of celery, chopped
6 green onions, chopped
3 small zucchini, chopped
1/2 tsp. basil leaves, crushed
1/2 tsp. oregano leaves, crushed
1 tsp. minced garlic
1/4 tsp. each of marjoram, thyme, and Salad Supreme
2 tbsp. EVOO
5 to 6 med. roma tomatoes, seeds and pulp removed then chopped
1/2 c. grated Parmesan cheese
1/2 c. shredded Parmesan cheese
1/4 c. shredded chedder cheese
1/2 c. bacon chopped

Cook bacon until it starts to crisp and remove from pan and save bacon grease.
Cook squash per your normal method(I cut in half and steam mine).
Remove seeds and fibrous strings.
Remove spaghetti-like squash strands with two forks and drain any excess water and set aside to cool.
Sauté veggies(except tomatoes) and herbs in bacon grease and EVOO until they are the desired tenderness and set aside.
In a large mixing bowl combine spaghetti squash, veggie sauté, tomatoes, cheese, and bacon.
Salt and pepper to taste.
Cover and chill in fridge until ready to serve.

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