Ricotta Enchilada

As much as I would like, I can't claim the recipe below as my own. The original author was Suzi Shaw and sent to me by Susan Maria Leach, from Before & After (Find them on Facebook) and Bariatric Eating. Susan Maria produces some of the finest protein and bariatric supplements on the market today - and certainly the best tasting.. and she just HAPPENS to be an outstanding cook! 

I'm a long time admirer but get no compensation for my endorsement.

Here is the original posting with pictures. 

HIGHLY recommended and pouch-friendly!

Ingredients

• 1½ pounds ground beef (or pork)
• 2 teaspoons ancho chili powder or chili powder
• 2 teaspoons cornstarch
• 1 cup beef stock
• One can refried black beans
• One 15 ounce container ricotta
• 1 large egg
• One 4 ounce can diced green chilies, well drained on a paper towel
• 6 ounces shredded Jack or Cheddar cheese
• ½ cup chopped fresh cilantro
• 1 jalapeño, cut into paper thin slices
• Homemade or canned enchilada sauce. 

Instructions

• Brown the beef in a medium skillet over medium high heat until well browned. 
• Combine the ancho powder, cornstarch and beef stock in a small bowl to dissolve. 
• Add to skillet and stir until gravy is thickened and glossy. 
• Spoon six equal portions of the beef around edges of the baking dish. 
• Stir the refried beans until creamy, add a dollop of beans next to each portion of beef, leaving center of dish open.
• Spoon ricotta into a medium bowl and stir in the egg, green chiles, half of the cheese, and cilantro. 
• Spoon the ricotta mixture into the center of the dish. 
• Pour the enchilada sauce over the top, scatter remaining cheese and the jalapeño slices, bake for 30 to 40 minutes, until dish is bubbling around edges and cheese is golden. 
• Cool for a few minutes until spooning onto plates. 
• Garnish with additional cilantro, if desired.

Cook's Notes:

It would be very simple to swap the refried for cannellini beans, and the enchilada sauce for a good bolognese  - change the cheese to mozzarella, swap the spices and VOILA!  ITALIAN!!  

---dave---

(Nearly) Instant Ice Cream

Occasionally I create recipes from my imagination. Often I modify a recipe I found elsewhere - and sometimes I just steal one.. This one is worth stealing! It came from my good friend Susan Maria Leach at http://BariatricEating.com. It's fresh frozen berries blended into creamy ricotta.

2 cups frozen strawberries

1 cup Polly-O or Calabro Ricotta (See Cook's Notes)
1/4 cup Splenda or 2 tablespoons Truvia
2 teaspoons vanilla

Place strawberries, ricotta, sweetener and vanilla into food processor and pulse and blend until a very silky smooth 'ice cream' eventually forms. Remove the blade and pop into the freezer for ten to twelve minutes to firm up just a little then serve immediately in frozen glasses.

Cook's Notes:
*You'll need a food processor for this one, a blender just won't work. 

* Initially the blending WILL BE NOISY!
* If strawberries aren't your style, raspberries and blueberries work beautifully - as do frozen peaches.
* Some ricottas are a little grainy. The recommended brands are very smooth. If you can't find them try to find a fresh or smooth ricotta for the best texture.

* Of course you can bump up the ample protein by adding a scoop of your favorite protein powder with just a TINY bit of water or milk.

Chocolate, Orange Ricotta Pie

First let me say that this pie traditionally has a crust, and I had all good intentions of making one. However, when I opened the fridge, I had no butter! How can I run out of butter? It happens... 

So a crustless version it was going to be (hey, look at the bright side, I saved a few calories and carbs!). 

However, you might want to make it with a crust, since it would be prettier, and much easier to serve and slice, but I didn't care, it was gobbled up without time for me to apologize.

If you want to make a crust, press ground nuts (pecans or almonds) mixed with some Splenda and butter into the baking dish first - and don't forget to buy the butter! 


 
Ricotta, Chocolate & Orange Pie

Nutrition Facts 
Serving Size 79g (1/8th pie) 

Amount Per Serving 
Calories 132 
Total Fat 8.5g 
Saturated Fat 4.7g 
Cholesterol 126mg 
Sodium 90mg 
Total Carbohydrates 4.4g 
Protein 8.9g 


Butter a 9" pie dish. 

3 large egg yolks 
1 whole egg 
1/2 cup Splenda Granular (or equivalent) 
1 tsp vanilla extract 
1/4 cup of heavy cream 
1/3 cup of sugar free chocolate chips 
zest of 1 orange (I used the zest of 1 small clementine and 1 lemon) 
2 cups ricotta cheese(Fresh if you can get it) 
1 Tbsp flour 



This is so easy. 
Mix the egg yolks, whole egg and sweetener together. 

Add the vanilla, heavy cream and ricotta cheese and mix with the egg mixture. 
Add the citrus zest and chocolate chips and mix again. 

Pour into the greased pie dish and bake in a 350F oven for about 35 minutes, just until the filling is set. You don't want it to brown. 

Best served 30 minutes after it is baked - just slightly warm, but also excellent at room temperature. 

Sprinkle the top with powdered Splenda for decoration once it has cooled. 

 

Cook's Notes: You can make the filling ahead and keep it in the refrigerator until ready to bake.

Crustless Artichoke, Kale and Ricotta Tart

This has to be the easiest tart in the world to make.

I was skeptical at first, since there is no cream, no herbs or spices and really, who likes kale to begin with?

It's not the prettiest tart either, but the combination works well and it's a nice healthy lunch with some soup. You can also make it with Swiss chard and they are both good hearty greens to use.

I love crustless quiches, because they taste great the next day at room temperature without worrying about soggy crust!

There are only 6 ingredients in this recipe so go for it! It takes no time to put together!



Artichoke, Kale & Ricotta Tart

Nutrition Facts
Serving Size 180g (6 servings)

Amount Per Serving
Calories 220
Total Fat 11.7g1
Saturated Fat 6.1g
Cholesterol 152mg
Sodium 430mg
Total Carbohydrates 12.4g
Dietary Fiber 3.1g
Sugars 1.7g
Protein 18.0g

Ingredients:

4 eggs, beaten
8 ounces ricotta cheese
4 ounces Parmesan cheese, grated
1 med onion, chopped
1 cup canned artichokes, drained & coarsely chopped
1 bunch kale, roughly chopped


Preheat oven to 375F. Grease a 9-inch cake or tart pan lightly with olive oil or butter.

Saute onion over medium high heat until tender, approx 5-7 minutes. Allow to cool.

In a large bowl, whisk together the eggs and cheeses.

Roughly chop the artichokes and kale and add to the cheese/egg mixture.

Add cooked onions and stir until combined.

Pour contents of bowl into the greased cake pan and cook until custard is set, about 40-45 minutes.

Cool on a wire wrack for 5 to 10 minutes and serve.

Ricotta and Tomato Souffle

I used to eat pounds of tomatoes at this time of year, usually sliced thick between white bread slathered with mayonnaise. Not so much now, so when I saw a tomato withering away on the counter i was struck with an idea. Only I would be able to see the beauty in this wrinkly tomato, imagining it with puffed up cheese and herbs surrounding it. Ok, a souffle it shall be. Enough for 2. Add a salad, lunch is served.



Ricotta & Tomato Soufflé

Nutritional Data per serving:
Calories 266
Total Fat 15.7g
Saturated Fat 9.0g
Cholesterol 143mg
Sodium 379mg
Total Carbohydrates 9.1g
Dietary Fiber 0.9g
Sugars 1.5g
Protein 22.1g


1 cup ricotta
1 egg
1/4 cup grated Pecorino or Parmesan cheese
1 tbsp fresh thyme leaves
salt & pepper
1 tomato, sliced

Oil an oval 6" gratin dish or individual ramekins.

Mix the ricotta w/ the rest of the ingredients and spread into the greased baking dish.
Lay the tomato slices on top and season w/ salt & pepper.
Bake on a baking sheet at 350F for about 25 minutes.
Let rest a few minutes before serving.

Cook's Notes: 

• You can invert this easily onto a serving plate and serve in the middle of mixed greens, it makes for a pretty presentation, or just eat it out of the baking dish.
• You can use basil if you like, or parsley, whatever... 
• This is "whatever you have" day today.
• I am so lazy, I mixed everything in the ricotta container, no cleanup!

Balsamic Strawberries with Almond Ricotta Crème

The local strawberries are in and I remembered this delicious concoction from last year. Nothing is so good as a deep red, luscious fresh strawberry. Some always get eaten in car on the way home from the farm stand!


Balsamic Strawberries with Almond Ricotta Crème

Featuring fresh strawberries (with a hint of the taste of brown sugar), drizzled in a flavorful balsamic sauce and topped with a lightly whipped ricotta, this sophisticated treat is sure to please. Believe me, if you've never tried freshly ground black pepper on fresh strawberries, you haven't lived! Check the stats below to make sure the sugars and carbs are inside your tolerable limits. I got them as low as possible without jeopardizing taste.

Servings: 6

Nutritional Data per serving:
Calories 66C
Total Fat 1.8g
Saturated Fat 0.9g
Trans Fat 0.0g
Cholesterol 6mg
Sodium 25mg
Total Carbohydrates 9.8g
Dietary Fiber 1.9g
Sugars 6.1g
Protein 2.8g



1/3 cup balsamic vinegar
2 tsp Splenda
4 oz ricotta cheese
1 Tbs Almond Sugar Free Syrup
4 cups fresh strawberries - quartered
2 Tbs Torani Almond Roca Sugar Free Syrup
Pinch freshly ground black pepper
Grated or shredded fresh lemon peel for garnish

Combine vinegar and Splenda in small saucepan. Bring to a boil; reduce heat to medium. Cook gently until reduced by half. Pour into small bowl and cool to room temperature.

Place Ricotta cheese and Almond Sugar Free syrup in small mixer bowl; beat until smooth. If too thick, add a few drops of cream. Refrigerate until ready to use.

Combine strawberries and Almond Roca Sugar free Syrup in large bowl; toss gently.
Let stand for 10 minutes.
Sprinkle with fresh ground black pepper; toss gently to coat.
Spoon about 1/2 cup strawberries into individual bowls; drizzle with balsamic syrup.
Top with large dollop of ricotta mixture.
Sprinkle with lemon peel.

Ahhhhhhhh!

Cook's Notes: Some fresh mint or a few chopped basil leaves make a nice addition - or scatter a few toasted slivered almonds over the top for a pleasant crunch

Blueberry Ricotta Muffins

This is the best sugar free blueberry muffin, ever! Loaded with those gorgeous berries and fluffy-light, they are perfect with some melted butter and a cup of coffee. 

In the recipe I've made them regular size, but you could certainly use the mini-muffin tin, too. And they would be great with frozen raspberries or blackberries instead!


Blueberry Ricotta Muffins

Nutritional Values Per Serving:
Calories 151; Protein 5g; Fat 8g; Carbs 11g; Sugars 3g; Sodium 124mg

1/4 cup butter, softened
1/2 cup Nature Sweet Crystals
1 whole egg
1 egg white
1 teaspoon vanilla extract
1/2 cup ricotta cheese
3/4 cup flour
1/2 cup almond flour
1/4 teaspoon salt
1 teaspoon baking powder
2 cups fresh blueberries
Splenda granular

Preheat oven to 350 degrees. Grease 12 regular muffin cups and set aside.
In a large bowl cream the butter and NS crystals. Beat in whole egg, egg white, vanilla extract, almond extract, and ricotta cheese. In a small bowl mix the flour, almond flour, salt, and baking powder. Stir into the ricotta mixture just until moistened. Fold in 1 & 1/4 cup berries. Fill muffin cups with batter. Press the remaining berries on the top of the batter and sprinkle with Splenda. Bake for
18-20 minutes or until golden on the edges and a tester comes out with moist crumbs. Makes 10 regular-sized muffins.