My last post of 2012… Wow, where did the last year go? When I was a kid, it seemed like time went by way too slowly, especially during the weeks when we were in school, but then the summer seemed to fly by. That’s kind of how it is now, the days just seem to go by so quickly and there is so much undone at the end of the day that I had hoped to do. Work days never seemed to go this quickly.

So, anyway, here’s the last recipe I’m offering for 2012. This is a simple substitute for a potato pancake that is made with left over smashed turnips with leeks. I’ve pictured it with a BBQ beef sandwich on an Oopsie Roll (Your Lighter Side’s web site) and a small salad. The BBQ beef sandwich is easily made from leftover roast beef and sliced onions warmed up in a skillet with Walden Farm’s 0 calorie, 0 carb Honey BBQ Sauce. (Carried at some grocery stores or order from Netrition.com.)

Turnip and Leek Pancakes

1 cup leftover Smashed Turnips with Leeks
1/4 teaspoon Seasoning Salt
1/4 teaspoon Ground Pepper
1/4 cup Carbquick or other low carb flour
1 Egg
1 tablespoon Butter

Mix all ingredients in a bowl until smooth. Heat skillet or griddle until hot and spray cooking spray or melt butter in the pan. Put 1/4 of batter mixture in the pan and spread to about 1/3 to 1/2 inch thickness. Repeat with as many cakes as the pan can hold and still allow you to turn easily. Cook on medium heat for about four minutes then carefully turn. Be sure to slide the pancake turner under the entire cake to support it so it won’t break apart. Cook on the other side about another four minutes. Cakes should be nicely browned.

Makes 2 servings of 2 cakes each.

Nutrition Info: Calories: 209.2 Net carbs: 8.1 g Protein: 7.4 g

POSTED BY RENE AVERETT AT 12/31/2012 6:54 PM