Celery Root Fries

These are a really good low calorie low carb replacement for regular potato fries.

 

This is what an unpeeled celery root looks like.

 

Ready to go into the oven.

 

 

 

1 Celeriac
1 egg white
1 Tbsp oat bran
1 tsp dried oregano

½ tsp coarse kosher salt

½  tsp cumin

Preheat oven to 420°F.

Peal celeriac and cut into fries.  (mine were a little bigger than McDonald size).Boil in salted water for about 3 minutes, drain and pat dry.

In large deep bowl, whisk egg white until you have stiff peaks.  Toss cut, dried fries into egg whites until fully coated. Add oat bran and spices to coat.

Place fries on parchment covered baking sheet in one layer, do not allow fries to touch or become crowded. Bake for about 20 or 30 minutes or until lightly browned and crispy. Begin checking fries after 15 minutes and continue to check every couple of minutes or so to ensure they do not burn.  I flipped mine half way through.

 

 

 

 

 

Diet Whipped Topping

Well just because sometimes you want something over your sugar free jello.  I think this only works if you whip it in a stand mixer.

 

Ingredients: 

1/2 cup nonfat dry milk powder

1/3 cup ice water

3 T splenda granulated

1/2 t vanilla

2 egg whites

1/8 t cream of tartar

 

Place all ingredients in a stand mixer and whip on high for 4 minutes until stiff.  This is good over jello.  Must be eaten immediately.





 

Saucy Pumpkin and Sage Pasta Bake

I wanted to make a dish that was substantial, loaded with protein, because I like to eat and be full and happy when I am done.  I also wanted to take advantage of fall flavors and pumpkin season.  So this is a combination of a spicy tomato based sauce layered with a pumpkin sauce.  This is totally healthy and guilt free (only 250 calories per generous serving).  I am calling this whole 9 x 13 pan 6 servings.

 

 

Oh Yum Delicious!

 

Lean ground turkey browned with onion, garlic and jalapeno.

 

 

Add tomato sauce and red chili flake and simmer.

 

Pumpkin, ff sour cream, ff cream cheese and spices.

 

Pumpkin all mixed up.

 

Layers of sauce, shirataki, pumpkin and all white omlettes.

 

All baked up and yes that white stuff on the right is mozarella for my husband who has no desire to watch his weight and is thin as a rail.

Ingredients:

20oz Lean Ground Turkey
1/2 medium onion chopped
4 garlic cloves minced
2 jalapeno seeded and diced
1 (28 oz) tomato sauce
1 tsp red pepper flake
Salt and pepper to taste
1 (15 oz ) can pumpkin
2 tbsp fat free cream cheese
2 tbsp fat free sour cream
2 tsp ground sage
1 tbsp dried basil
Salt and pepper to taste
2 (8 oz) bags shirataki noodles
1 cup all whites
Parsley and Fresh Sage optional

Preheat oven to 350 deg. F.

In a large skillet start browning turkey, when about 1/2 way cooked add in onion, garlic and jalapeno. Continue cooking until turkey is fully cooked. Add in tomato sauce, red pepper flake and salt and pepper to taste. Simmer about 20 minutes.

Meanwhile combine pumpkin, cream cheese, sour cream, sage, basil and salt and pepper to taste in a medium bowl. Set aside.

Rinse your shirataki noodles and drain well.

Place a 9" skillet over medium heat, spray with cooking spray and add 1/4 cup of the all whites. Cook about 2 minutes until set, flip, cook another minute and set aside. Continue with the remaining 3/4 cups of all whites to make 4 total flat egg omelets.

Assembly:

Spread about 1 cup or more of sauce on the bottom of a 9 x 13 baking dish. Top with 1/2 of the shirataki noodles. Top noodles with 1/2 of the pumpkin mixture. Top pumpkin with 2 of the egg omelets. Repeat. Top the last layer with the remaining sauce. Bake at 350 deg. F. for 20 minutes. Garnish with chopped parsley and fresh sage, optional. Let sit 5 minutes before serving.