Use these whipped potatoes instead of your regular potatoes tonight for supper. I bet no one in the family notices and if they do it will be because they are so darn yummy. They feel so naughty but they’re not. They are a must try this week!
This pizza is a wonderful alternative to your favorite guilty pleasure. What is very exciting is that it’s loaded with vegetables and is low on the glycemic index scale. This means you prevent unnecessary insulin spikes that lead to mood swings and weight gain.
- 2 Tbsp Olive Oil
- 1 Medium Onion, Diced
- 1 Head Cauliflower, trimmed and coarsely chopped
- ¼ Tsp Sea Salt
Ingredients1 Small butternut squash, peeled, seeded and cubed (about 2 cups) ½ cup regular mayonnaise ½ cup finely chopped onion 1 egg, lightly beaten 1 teaspoon sugar Salt and pepper to taste ¼ cup Italian bread crumbs (or crushed saltines) 2 tablespoons grated parmesan cheese 1 tablespoon butter or margarine, melted
Place squash in sacucepan and cover with water; bring to a boil Reduce heat; cover and simmer for 20-25 minutes or until very tender. Drain well and place in a large bowl; mash squash. In another bowl, combine the mayonnaise, onion, egg, sugar, salt and pepper; add to the squash and mix well. Transfer to a greased 1-qt. Baking dish. Combine the cracker crumbs, cheese and butter; sprinkle over top. Bake, uncovered, at 350 degrees for 30-40 minutes or until heated through and top is golden brown. Yield: 6 servings.
(Taste of Home, Oct/Nov 1999, p. 32)