Next quest: some sort of hollandaise sauce...

OK, here's one suggestion: to the egg mix (for the curd recipe) add say 1/4 c buttermilk and tiny bit of mustard, chopped chives
and cook as usual...later, add more buttermilk if needed to make it runnier and less custardy.

Sona's Crepes

She's too shy to post them herself, I think. *tease*

They are very good! I just made some and put NF cottage cheese and raspberry curd in the middle. I used whole eggs.

PSMF Gumbo

Throw cut up chicken boobs, a large tin of tomatoes, chicken stock, onions, okra, sliced jerusalem artichokes, bell pepper, etc
together in crock pot. Season with garlic, creole flavoring and filé powder. If you like it, add Tabasco. I got 4-5 meals out of this.

Your recipes sound great! I have used Patak's hot curry with sour cream to put in shredded chicken with some (very few) peanuts, a little sweetner (to replace raisens) and maybe a bit of celery finely chopped. What do you think?

Some of the curry pastes have more oil then others, so one needs to be cautious with them, but generally yes. For the purposes of a very low cal recipe, the peanuts are out. Most of these curries can be made with buttermilk if a creamy taste is needed, otherwise just use stock.

Discovery!

NF cottage cheese nuked with a little parmesean tasted a lot like alfredo sauce! I made one of Sona's crepes and filled it with CC and put about a Tablespoon of parmesean on the CC. When I warmed it in the microwave the cottage cheese and parmesean melted together and reminded me of Alfredo sauce!

My mom used to excel at making cheese blintzes and potato blintzes. Seems to me that the crepe recipe might work here--for the cheese "blintz," fill with pureed NF cottage cheese (or farmer cheese; in NYC they have Breakstone's, no carbs!) sweetened with Splenda and cinnamon; for the "potato," fill with faux mashed potatoes made with cauliflower (pureed with spices and NF or LF cheddar, say)--and then topped with a tablespoon/teaspoon of NF or LF sour cream. The first--a breat breakfast; the second, a great side dish with chicken...

From Food Network's Weighing in, I am only going to make one:

4 boneless skinless chicken breast halves (about 6 ounces each)
1 recipe Roasted Garlic Pesto, recipe follows
1/4 cup goat cheese
1/2 teaspoon salt 1/2 teaspoon pepper
2 sprays vegetable oil cooking spray
Heat a cast-iron griddle over medium-high heat until hot.
Cut a small incision into each chicken breast to form a pocket for stuffing. Stuff 1 tablespoon goat cheese 2 tablespoons Roasted Garlic Pesto into each pocket. Season chicken all over with salt and pepper.

Spray griddle with cooking spray. Place chicken on hot griddle and sear on each side for at least 3 minutes and then check for doneness; the temperature should register 165 degrees F when measured with an instant-read thermometer. Meanwhile, warm remaining Roasted Garlic Pesto in the microwave. Pour remaining pesto over breasts and serve.

Roasted Garlic Pesto:
4 heads garlic
4 sprays olive oil cooking spray
2 cups fresh basil leaves
1 teaspoon pine nuts
Preheat oven to 375 degrees F. Cut tops off garlic. Lightly spray each with cooking oil spray. Wrap in aluminum foil and roast for 1 hour. Let cool before handling. Squeeze pulp from garlic into a food processor. Add basil and pine nuts and pulse until smooth.

Yield: 4 servings

Oh wow... that sounds yummy!

This isn't really a recipe, but it's a yumm lunch idea! Just had it.

4 oz chicken breast
1/2 zucchini
1/2 bell pepper (any color)
Cooking spray
seasonings (I used veggie-sal)
Grill

Slice everything in long strips, about 1/2 in or so longwise. Lay everything out flat and spray with cooking spray and season. I used the George Foreman grill. Lay everything out perpendicular to the grill marks in one or two layers. Grill until chicken is done and there are nice grill marks. Get a plate and slide everything off onto it. Eat it outside like I did and you will feel like you are at a picnic! Sorry if this is so simple but it's really good and low cal! You can add whatever other veggies you have, mushrooms would probably be good too!

Try doing this Foreman grill cooking after marinating the chicken strips in a garlic-ff diet dressing mix, or in some sort of Asian soy-based marinade.

BTW, I would add basil to the pesto recipe. I am inclined to think this would be a good free meal recipe that doesn't go overboard on the calories.

There already is 2 cups basil in the recipe... you mean add more?

Huh. Must have missed it. SENIOR ALERT!

Made a sort of Bernaise sauce thing tonight. Used the whole lemon curd idea but used lemon juice, NF mayo, a bit of mustard and some garlic. It tastes pretty good! I think I could do with actually looking at a real bernaise sauce recipe next time though.

I think its about 20 calories per 2 tablespoons. I'm not sure why, but it heated up very quickly and never had a problem with curdling, I think maybe something in the mayo kind of prevented it.