Cottage Cheese Pancakes and Latest Crack at Crack Slaw

 COTTAGE CHEESE PANCAKES

1 pint 2% cottage cheese

4 XL eggs

3 generous scoops stevia 

2 packs True Lemon

1 cup Pamela’s pancake mix

Butter for pan

Blend together until smooth.  Heat frying pan on medium low, melt butter and then pour pancakes, 1 large serving spoon per cake. When golden brown on the bottom, flip and cook until golden brown on the other side.

Serve with fruit sauce of your choice.

NB you can substitute in some plain Greek yogurt if you want to expand the recipe.  The basic formula is:

½ cup cottage cheese or Greek yogurt

1 XL egg

1 scoop stevia

½ pack true lemon (you can knock yourself out and go for a whole packet if you want)

½ cup Pamela’s pancake mix

Butter

Crack Slaw

Ingredients: 

1 medium to large head of cabbage, shredded very thinly

3-4 tbsp olive oil

1 tsp onion powder

1/4 tsp ground black pepper

1 tbsp white wine vinegar

3-4 cloves garlic minced

1can (57 gm) Maseri curry paste

1 lb ground chicken (or turkey, or whatever meat you want to add)

2 tsp fish sauce

2 tbsp dried parsley (optional, could also be fresh, chopped)

Optional:  sour cream or mayonnaise

1. Heat 2 tbsp olive oil at medium to medium/low in a large (very) sauté pan (or wok) and add cabbage.  Cover and stir frequently to move the cabbage around and cook until it softens.  Try to keep it from browning.  

2. Add onion powder, pepper and vinegar and stir well, frying for another 2-3 minutes, then remove the cabbage to a bowl and set aside.  

3. Add the other 2 tbsp of oil in the pan.  Add the garlic and curry paste, and sauté for one minute, then add the ground meat and fry until it is browned.  Add the fish sauce and parsley and continue to fry until most of the juices have evaporated.

4. Return the cabbage to the pan and stir to combine and return entire contents to heat, then serve.  Sour cream or mayonnaise may be added optionally.