Preach not to others what they should eat, but eat as becomes you, and be silent. —-Epictetus

Thursday, October 27, 2011

"Potato" Salad

16 ounce package frozen cauliflower
1/2 cup mayonnaise ( I used Miracle Whip, adds a few carbs but tastes great!)
4 ounce jar diced pimientos, drained well
1/4 cup dill pickle relish, drained well
1 tablespoon chopped onion, optional
1 tablespoon white vinegar
1 tablespoon Splenda or equivalent liquid Splenda
1 tablespoon yellow mustard
1/2 teaspoon pepper
Salt, to taste

Cook the cauliflower until tender, but not mushy, about 8 minutes. Drain very well, then chop into bite-sized pieces. Mix all of the ingredients in a medium bowl. Chill several hours before serving.
Makes 6-8 servings
Do not freeze

Per 1/6 recipe: 162 Calories; 15g Fat; 2g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
Per 1/8 recipe: 121 Calories; 11g Fat; 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs 

* I 'borrowed' this recipe from Linda.  Thanks.  This is yummy! 

Tuesday, October 11, 2011


My son Jacob, who is in fifth grade, brought this recipe home.  Their class has been reading the BFG.  He thought this recipe might  be low carb.  I think it is, maybe just leave out the gherkins.  I think they won't add too much in the carb department, and will add MUCH to the flavor so I will leave them in.

6-8 Large cucumbers
4 cans of tuna fish
4-6 diced tomatoes
9-10 gherkins, finely chopped
9-10 Tablespoons mayonnaise
6-7 teaspoons poppy seeds
Salt and Pepper to taste

Peel, cut and hollow out the cucumbers.  Place in a container, standing on end, to drain juice.  Thoroughly drain the tuna fish and mix in the chopped tomatoes, gherkins, mayonnaise, and poppy seeds.  Season to taste with salt and pepper.  Using a teaspoon, fill cucumbers with the tuna fish mixture, packing it down.  Paint a little mayonnaise in the grooves on the outside of the cucumbers and carefully fill the grooves with poppy seeds.  Have fun with this one!