Got this from pinterest - I've tweaked it for us. I couldn't decide whether to use cauliflower or tofu. I think either would be good. If I was going to use cauliflower, I'd pop it in boiling water for a few minutes until it was slightly cooked - firm, not soft - and then plunge it into ice water to stop the cooking. Then use it instead of the tofu. Maybe I'll make this half and half - that is, half with cauliflower and half with tofu.

Three Cheese Chicken Alfredo Bake
Serves 5

1 package firm or extra firm tofu, cut into macaroni-sized pieces
10-ounces refrigerated Alfredo sauce
4 ounces sour cream
3/4 cup ricotta cheese (can use cottage cheese - watch the carbs)
1 garlic clove, minced
1 1/2 cups cooked chicken, chopped
1 large egg, lightly beaten
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 cup mozzarella cheese
 
Stir together all ingredients except mozzarella cheese.  Spread mixture into a lightly greased 8- x 8-inch baking dish.  Sprinkle evenly with mozzarella cheese.  Bake at 350° for 30 minutes or until bubbly.
 

Here's another recipe from the same website as the Pork Tenderloin with Herb and Mustard Butter, but I had to tweak this one as it had potatoes and way too many onions. I replaced the potatoes with turnips.
http://southernfood.about.com/od/soupandstew/r/Cauliflower-Potato-And-Cheddar-Soup.htm

Cauliflower, Turnip and Cheddar Soup

Yield: Makes About 10 1-Cup Servings

Ingredients:
3 tablespoons butter
1/2 cups chopped onions
1 cup chopped celery
1 large head of cauliflower, broken into small flowerets, about 6 to 8 cups of flowerets
3 medium turnips, peeled and cubed
1/2 teaspoon finely minced garlic
4 to 6 cups chicken broth, divided
1 cup heavy whipping cream
12 ounces shredded sharp Cheddar cheese or a combination of sharp and mild Cheddars
1 teaspoon Worcestershire sauce
1/4 teaspoon ground nutmeg
1/2 teaspoon dry mustard
1/8 teaspoon ground cayenne
1/4 teaspoon freshly ground black pepper
sea salt, to taste

Preparation:

In a large saucepan or Dutch oven, heat the butter over medium heat. Add the onions, chopped celery, cauliflower, turnips, and garlic. Cook, stirring frequently, for about 8 to 10 minutes. Add 4 to 5 cups of chicken broth, or enough to cover the vegetables. Bring to a boil; cover, reduce heat to low, and simmer for about 25 to 35 minutes, until vegetables are very tender.
 Stir in the cream, cheese, Worcestershire sauce, nutmeg, cayenne, and pepper. Using a blender, purée the soup in about 4 batches until smooth. You could also use an immersion/handheld blender right in the pan. Return the puréed soup to the stovetop and heat through, adding more chicken broth if a thinner soup is desired. Taste and add salt, as needed.

Garnish the soup with a drizzling of extra virgin olive oil, or a chili or garlic infused olive oil. It would also be delicious with fresh chopped chives, a little diced cooked bacon, or a swirl of sour cream or roasted red pepper puree.

 Makes about 10 1-cup servings.

I'm missing people. Has anyone heard from SherriPie lately? How about curtaingirl?

I said I'd try this recipe, then didn't have any whey protein powder, but I had and used soy protein powder and a splash of vanilla and it was wonderful! It was kind of thick, so I used the water. It's a keeper! And one large pancake was enough to satisfy and fill me up. I can't find our thread about this, so here's the original recipe:

JENNY'S BETTER THAN BOXED LOW CARB PANCAKES

  2 1/2 tablespoons  vanilla whey protein powder *
  1/2 teaspoon  baking powder (see update below)
  1  Pinch  salt
  1  egg
  1  teaspoon  oil
  2  teaspoons  water -- optional (see update below) **
  Oil or cooking spray -- for the pan

Whisk all of the ingredients, except for the water and cooking spray, in a small bowl until smooth. Add up to 1 tablespoon of water if you'd like a thinner batter. Meanwhile, lightly grease a small nonstick skillet with oil or cooking spray and heat on medium. Pour in the batter and tilt the pan to spread the batter evenly over the bottom of the skillet. When bubbles appear all over the pancake and the batter on top looks like it's starting to set up carefully work a spatula around the edges and then under the pancake to flip it over. Cook until the second side is lightly browned. Don't let it get too dark or it will taste a little bitter. Serve with butter and low carb syrup, if desired (not included in the counts).

Makes 1 large pancake

* The counts are based on using Body Fortress brand whey protein powder.

** Jenny's original recipe called for 2 tablespoons of water plus another tablespoon of Da Vinci syrup. The batter came out much too thin with all that liquid. As an experiment, I made one pancake using just 1 tablespoon of water and then a second pancake with no water at all. Although the one without water was more sturdy and easier to flip over, I think I liked the consistency of the pancake with the added water. The problem is that you can't use the thinner batter to make multiple smaller pancakes because it will spread too thinly in the pan, will end up more like a crepe and will be very difficult to flip over. I think that next time I might try adding just a teaspoon or two of water as a compromise.

Per Pancake: 179 Calories; 10g Fat; 18g Protein; 3g Carbohydrate; 0g Dietary Fiber; 3g Net Carbs

I've made this four times now and haven't gotten a picture yet. Sorry. Sometimes towards the bottom of the dish, I tell myself, 'I really need to get a picture of this and share it with the gang. Maybe next time.'

Make some Brownies - I made Tyler's Brownies as cupcakes - then get a clear single-serving bowl, like a little pyrex bowl and keep it handy for a minute. Assemble the following (you might only be able to eat half of this unless you eat it before the main course in your meal, like I do, then wait an hour to eat the main course):

1 brownie cupcake
1 heaping teaspoon low-carb beanit butter or IM Healthy, or whatever peanut butter stuff you like
1/2 cup whipped heavy cream
1 heaping teaspoon sugar-free caramel syrup (how do you get a heaping teaspoon of a liquid  ?)
1 heaping teaspoon sugar-free chocolate syrup (ditto)
1 tablespoon pecans, crunched
1/4 cup chopped up strawberries

Now take a couple tablespoons of whipped cream and mix it (gently) with the beanit butter, then spread it in the bottom of the pyrex bowl. Be careful not to slop it up the sides if you want a pretty dish.
Take one brownie and break about half of it up and make a layer of brownie.
Mix the caramel syrup with a couple tablespoons of whipped cream, then make a layer of that in the bowl on top of the brownie.
Make a layer of crunched pecans (or walnuts).
Mix the chocolate with a couple tablespoons of whipped cream and make a chocolate layer.
Break up the other half of the brownie and make a layer with it.
Put a layer of the strawberries on top of the brownie layer, then top it off with a dollop of the last of the whipped cream.
 
Don't sweeten the whipped cream or the sweetness will overpower this dessert and you can't eat it. Experience.

I made this for company and they said, "You can eat stuff like this and lose weight?!?" I said, "Yeah, I suffer."

I used some Walden Farms SF marshmallow dip for one layer, but it was over the top and didn't really add anything, so I don't use it for my mini trifle now.

This recipe is from Pinterest - it sounds like something we should have. They use regular maple syrup, but I changed it to sugar-free... recipe is quoted - except the sugar free part. Rice wine vinegar has 6 carbs per tablespoon - rice vinegar has 0, so I'm going to use that instead. I'll let you know how it works.

"I have never gotten so many compliments before, let alone for a piece of chicken. David suggested calling this chicken, 'So Good it Can’t Be Described, Explosion on Your Taste Buds Chicken.' Exactly. I have never encountered a dish that is so basic and simple to put together yet creates such a big pay off. This chicken, quite simply, is one of the most savory things I’ve ever eaten. If you are the busiest person on the planet and don’t have much cooking experience, but you have to prepare a meal to woo the love of your life, cook this chicken!

To make this chicken, which you should absolutely do immediately, preheat your oven to 450ºF. Then, mix together 1/2 cup of dijon mustard, 1/4 cup of sugar-free maple syrup, and 1 tablespoon of rice wine vinegar.

Put a 1.5 pound package of chicken thighs into an oven-proof baking dish. I used boneless, skinless thighs. Six came in my package, which made enough to serve 3 people. Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated.
 
Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through. I find that a meat thermometer is essential in cooking because it allows me to check for doneness without cutting into the meat and losing its precious juices. Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary. If there is ever a time to use fresh herbs, THIS IS IT! The flavors are just so good together. Enjoy the savory goodness of this meal!"

I saw this report on the Today Show this morning that said THE ONLY REMEDY FOR FAT TEENS IS SURGERY. If you tweet or do facebook, you can comment and tell them about Fat To Skinny!!!!!! Doug, get on that program NOW!

http://today.msnbc.msn.com/id/3041426/ns/today-today_health/

I'm craving some bread... What would you use for flour in this one, Umpa?

Carole’s English Muffin Bread
 
5 1/2 cups warm water
3 packages RAPID RISE yeast
     (Update: You can use regular yeast, but you will need to let is rise TWICE. Once in the bowl, til it reaches the top…and then again in the pans, til it reaches the top. With the RAPID RISE you only need to let it rise once in the pans.)
2 Tablespoons salt
3 Tablespoons sugar
11 cups flour (I used bread flour….but my Mom always used All Purpose)
 
Mix altogether, then spoon into (4) well greased loaf pans.  Let rise in pans until dough reaches the top of the pans, and bake in 350 degree oven for 45 minutes or until golden brown. (My oven runs a little hot so I ended up cooking mine for a total of 35 minutes. Just keep an eye on it. You’re looking for golden brown.) 10 minutes before done, brush with melted butter. Makes 4 loaves. Bread will be moist at first. Allow to COOL COMPLETELY before cutting. Makes terrific toast.