melting mama

CLICKatini Recipe

During the OH Event - we did a little 'product reviewing.'  One of those -- was the CLICKatini!  ;)

CLICKatini adults only

• 2 oz vanilla vodka
• 3 - 4 oz chilled CLICK
• Cinnamon and cocoa
• Chocolate covered espresso bean

Make a 6-8 oz CLICK in shaker and chill (enough for second CLICKatinis)

Pour 2 oz Vanilla Vodka and 3-4 oz of chilled CLICK into shaker

Shake until blended

Add ice to shaker and shake again.

Line the rim of martini or cocktail glass with cinnamon and cocoa
Pour into glass

(In our case, share with many bad girls... we all had a tiny bit, LOL!)

• Find more CLICK drink recipes here!
• Get CLICK here!

PS.  Obvious disclaimer time!  Follow your surgeon's instructions about alcohol.  I am six and a half years out, and I had about two full sips.  You know about limits.  Follow them.

Summer Squash and Cottage Cheese Gratin

It's that season - squash are piled high. (And - you don't know what to do with them.) Here's a high protein gratin, made with ye olde standby cottage cheese which you simply must have in your fridge as a WLSer. (I know you do, even if you never actually eat it.)

From the New York Times and Martha Rose Shulman -

Summer Squash and Cottage Cheese Gratin

This comforting, high-protein gratin is a great vehicle for the summer squash now pouring into farmers’ markets. It’s good hot or cold, and especially pretty if you serve it with a fresh tomato sauce.

2 cups small-curd low-fat or nonfat cottage cheese

1 1/2 pounds summer squash (can be yellow, green or a mixture)

Salt to taste

1/2 medium onion, finely chopped

1 to 2 garlic cloves, minced (optional)

1 tablespoon extra virgin olive oil

4 eggs

1/4 cup chopped flat-leaf parsley

2 tablespoons chopped fresh dill

1/4 cup grated Gruyère cheese

Freshly ground pepper

1. Place the cottage cheese in a strainer set over a bowl, and drain for 20 minutes while you prepare the remaining ingredients. Grate the squash, and place in a large bowl or colander. Sprinkle with salt and toss. Allow to sit for 20 minutes. Squeeze out excess water, then squeeze in a towel to dry.

2. Preheat the oven to 350 degrees. Oil a 2-quart gratin or baking dish. Heat the olive oil over medium heat in a medium frying pan, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, and stir for another 30 seconds to a minute until fragrant. Remove from the heat.

3. Beat the eggs in a large bowl. Stir in the cottage cheese, parsley, dill, Gruyère, onion and garlic, and squash. Combine well. Season to taste with salt and pepper, and scrape into the oiled baking dish. Bake 45 minutes or until set and lightly browned. Remove from the heat, and allow to sit for five to ten minutes before serving. You can also serve this warm or at room temperature.

Yield: Serves six.

Advance preparation: You can grate and salt the squash several hours before you make the gratin. The gratin will keep for a couple of days in the refrigerator, and can be reheated or served cold or at room temperature.

Nutritional information per serving (using 2 percent fat cottage cheese): 174 calories; 9 grams fat; 3 grams saturated fat; 153 milligrams cholesterol; 8 grams carbohydrates; 2 grams dietary fiber; 315 grams sodium (does not include salt added during preparation); 16 grams protein

Nutritional information per serving (using fat free cottage cheese): 162 calories; 7 grams fat; 2 grams saturated fat; 149 milligrams cholesterol; 19 grams carbohydrates; 2 grams dietary fiber; 353 grams sodium (does not include salt added during preparation); 16 grams protein

Martha Rose Shulman can be reached at martha-rose-shulman.com.

 

Recipe - Quinoa, Corn and Edamame Salad

 

Recipe - Peanut Butter Cookies!

Mr. MM came home and asked me to make cookies after the protein powder debacle last night. He saw the bag, and thought it was cookie mix. Not so. LOL. But! Turns out, the cookies featured on that bag, are these:

 
 “JUST ONE” PEANUT BUTTER COOKIE - from Eating Well Living Thin

Linda Farnsworth

Recipe - No-Cook Low Carb Bourbon Barbecue Sauce

One of my go-to foods since my weight loss surgery is MEAT. RAAR. Big, charred, smoked, hunks of cow and pig, mostly. I never would have imagined it would be so, but give me a rack of ribs and I am pleased for three or four meals in a row. Slather those ribs with a low sugar sauce, and I am downright JOYFUL.

   

Make your OWN!  
 No-Cook Low Carb Bourbon Barbecue Sauce

Recipe - George Stella, George Stella's Livin' Low Carb: 

Family Recipes Stella-Style, Simon and Schuster, 2005

Show: Low Carb and Lovin' ItEpisode: Dinner Dash

Ingredients

• 29 ounces no-sugar-added tomato sauce
• 6 ounces no-sugar-added tomato paste
• 2 ounces bourbon
• 2 tablespoons white vinegar
• 2 tablespoons liquid smoke
• 1 tablespoon Worcestershire sauce
• 1/2 tablespoon hot sauce
• 3/4 cup sugar substitute (recommended: Splenda)
• 1/4 cup brown sugar substitute, optional (recommended: Sugar Twin brand)
• 2 tablespoons red onion, finely chopped
• 1 small clove garlic, minced
• 1/4 teaspoon garlic powder
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon onion powder

Directions

Combine sauce ingredients in a bowl and whisk well to combine. Reserve, refrigerated.

Quiche in Prosciutto Cups

Quiche in Prosciutto Cups  from epicurious.  Yes, please.  Next party?  More please.  Now?  Oh, you know what?  We have a party tomorrow.  *thinking*

 
 

Haute ham and eggs! These appetizers are protein-rich, and cutting out the crust makes them incredibly low-cal. Yield: Makes 8 servings 4 slices prosciutto, fat trimmed, halved 2 egg whites 1 whole egg 3 tablespoons nonfat plain Greek yogurt 1 tablespoon chopped black olives 1/2 teaspoon chopped fresh rosemary, plus more for garnish 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper Heat oven to 400°F. Coat a mini muffin pan with cooking spray. Press 1 piece prosciutto into each of 8 cups. Whisk egg whites and whole egg until smooth. Whisk in yogurt, olives, rosemary, salt and pepper. Divide mixture among cups. Bake, uncovered, until quiches are cooked through, 10 to 12 minutes. Garnish with rosemary. Per serving: 27 calories, 1.1 g fat, 0.3 g saturated, 0.4 g carbohydrates, 0 g fiber, 3.6 g protein  Nutritional analysis provided by Self

Source - epicurious

Go a little Greek...

This recipe from Linda at Eating Well...Living Thin

 

 GYRO-SPICED MEATBALLS WITH TZATZIKI

Time for some solid, dense protein?  Need a lunch or dinner that’s full of flavor and super filling?  Something new and different?  Here ya’ go…

You can make meatballs, patties, or loaf….or even crumbly fry this off in a pan. The secret to pouch-friendly meat is to fry, bake, or broil it just until it’s almost done – there will be some carryover heat and it will finish cooking out of the pan. This way your ground meats, especially, will stay softly moist.

Super easy, very fast, and they are wonderful wrapped in some buttery soft lettuce leaves with my Tzatziki Sauce (recipe below).

~~~~

1 pound ground sirloin or turkey
2 large cloves garlic, crushed (thru a garlic press)
1/2 teaspoon salt
1 teaspoon onion powder
1 1/2 teaspoons oregano
1/8 teaspoon allspice
2 tablespoons half & half
1/4 teaspoon black pepper

In a large bowl combine the meat, garlic, salt, onion powder, oregano, allspice, half & half, and black pepper. Fry into two-tablespoon-sized meatballs or form into patties or loaf and bake off. Makes 6 servings.

With ground sirloin:
Per Serving: 213 Cal; 23 g Protein; 13 g Tot Fat; 0 g Carb; 0 g Fiber; 0 g Sugar; 246 mg Sodium

.

With ground turkey (mixed light and dark):
Per Serving: 133 Cal; 22 g Protein; 6 g Tot Fat; 0 g Carb; 0 g Fiber; 0 g Sugar; 294 mg Sodium

.

Tzatziki Sauce

3/4 cup thick plain yogurt such as Fage (or drain plain yogurt very well)
3 tablespoons sour cream
1/2 cucumber, peeled, seeded and grated
1/4 teaspoon garlic powder
1/2 teaspoon Splenda
1 teaspoon dried or 2 tablespoon fresh dill weed
Kosher salt and black pepper

.

In a small mixing bowl blend together the yogurt, sour cream, grated cucumber, garlic powder, Splenda, dill weed. Season with salt and pepper to taste. Chill. This is best if made several hours in advance.

.

Makes 6 servings. Per Serving: Calories 31; Protein 2 g; Fat 1 g; Carbs 3 g; Sugar 2 g; Sodium 25 mg

Bakery Porn: Low Carb Praline Pumpkin Pie

Low Carb Praline Pumpkin Pie

Recipe courtesy George Stella

Hungry Girl Rachael Ray Video

My daughter wants to make the chicken. ;)

Greek Yogurt Souffle Cheesecakes

^{OH!  If I weren't sitting here watching/listening to a woman on A + E with a food hoarding issue, I'd go make THIS RIGHT NOW.  So, go make it.  Tell me how it turns out.}