Ham “Mock Mac” and Cheese Casserole

Recipe courtesy George Stella

Calories: 210 | Fat: 16g | Protein: 6g | Fiber: 3g | Net Carbs: 4 
Prep Time: 15min | Cook Time: 20 min | Serves: 8

Ingredients & Equipment

• cooking oil spray
• kosher salt for water
• 1 large head cauliflower, cut into small florets and pieces
• 3⁄4 cup heavy cream
• 4 ounces cream cheese, cut into small pieces
• 1 1⁄2 teaspoons Dijon mustard
• 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon ground black pepper
• 1⁄8 teaspoon garlic powder
• 1 1⁄2 cups shredded cheddar cheese, plus 1⁄2 cup more for topping the casserole
• 6 ounces baked ham, cubed
• 8 x 8 inch oven-proof casserole dish

Instructions

1. Place the rack in the center position and preheat the oven to 375 degrees F. Bring a large pot of water to a boil and season with salt. Spray the casserole dish with cooking oil.
2. Cook the cauliflower in the boiling water for about 5 minutes until crisp yet tender. Drain well, pat between layers of paper towels to dry and transfer to the baking dish.
3. Bring the cream to a simmer in a small saucepan and whisk in the cream cheese, mustard, salt, pepper and garlic until smooth.
4. Stir in 1 1⁄2 cups of the cheese and whisk for just a minute until the cheese melts. Remove from the heat and pour into the casserole dish, covering the cauliflower.
5. Sprinkle the cubed ham over all, top with the remaining 1⁄2 cup cheese and bake for about 15 minutes until browned and bubbly hot. Let cool for about 5 minutes and serve.

Notes

Although I suggest using the leftovers from a ham dinner to make this casserole, packages of fully cooked, cubed ham are available in the meat department of grocery stores sold above the baked hams.

Pecan Sandy Meltaways

Recipe courtesy George Stella

Calories: 170 | Fat: 15.5g | Protein: 4.5g | Fiber: 1.5g | Net Carbs: 3g
Prep Time: 5 mins | Cook Time: 10 mins | Yield: 16 cookies | Serves: 8

Ingredients

• 2 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 1 cup sugar substitute
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup almond flour
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 2 ounces chopped pecans

Instructions

1. Preheat oven to 375 degrees and line a sheet pan with parchment paper.
2. Using a stand or hand held mixer, add the cream cheese, butter, sugar substitute, egg and vanilla to the mixing bowl and beat on high until creamy and fluffy.
3. Add in the remaining ingredients and mix on medium until well blended.

4. Using a teaspoon or 1 ounce ice cream scoop, drop 16 evenly spaced cookies on the lined pan and bake for about 8-10 minutes. Let cool 10-15 minutes before serving.

Notes

You can press the cookies down into the parchment paper a little before baking for a crispier cookie.

Variation

This basic cookie dough can be used to make many varieties of cookies. Try adding 1⁄2 teaspoon cinnamon or ginger for a refreshing crisp, or replace the pecans with almond slices and add dry coconut!

Key West Crab Cakes with Mustard Sauce

Recipe courtesy George Stella

Prep Time: 20 mins | Cook Time: 9 mins | Total Time: 29 mins | Serves: 6

Ingredients

• 1 pound blue crab “claw” crab meat
• 2 tablespoons finely diced red bell pepper
• 2 tablespoons finely diced green bell pepper
• 1 tablespoon mayonnaise
• 2 large eggs
• 2 tablespoons milled flax seed
• 1 tablespoon baking powder
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Old Bay seasoning
• 2 tablespoons cooking oil

Mustard Sauce Ingredients

• ¼ cup mayonnaise
• ¼ cup Dijon mustard
• ¼ teaspoon fresh lemon juice
• TIP: An electric non-stick pancake griddle works great for these!

Instructions

1. In a large bowl, mix all ingredients, except the canola oil and Mustard Sauce ingredients.
2. In a separate bowl, combine all Mustard Sauce ingredients.
3. Heat the cooking oil in a large skillet over medium-high heat.
4. Carefully spoon the batter in rounded tablespoons into the pan. (The resulting crab cakes will be the size of silver dollars, and the batter should be very loose. Once the egg in the batter starts to cook, the cakes will hold together fine)
5. Cook the crab cakes on one side until firm, about 2 minutes, and then flip and cook on the other side for about 1 more minute.
6. Continue cooking in batches until you’ve used up all of the batter.
   Serve immediately with Mustard Sauce.

Notes

The blue crab “claw” meat used in this recipe can be found in cans, pouches, or refrigerated tubs in your grocer’s seafood department for less than $10. ($7.98 at WalMart)

Jumbo lump crab meat is even better than the claw meat but nearly three times the price!

IMPORTANT: If you have an electric non-stick pancake griddle, you can make at least 20 crab cakes at a time and they come out perfect every time! (Just do not turn them too soon; let them cook well on each side!)

Stella Style Ricotta Cheesecake

Recipe courtesy George Stella

Calories: 270 | Fat: 24g | Protein: 8.5g | Fiber: 0g | Net Carbs: 4g
Prep Time: 30 min |Cook Time: 1hr 45 min | Serves: 12

Ingredients

• Cooking oil spray
• 24 ounces cream cheese, softened
• 1 cup extra-fine ricotta cheese (see hints)
• 1 ½ cups sugar substitute
• 1⁄3 cup heavy cream
• 1 tablespoon pure vanilla extract
• 1 tablespoon fresh lemon juice
• 2 large eggs
• 3 large egg yolks

Instructions

1. Place the oven rack in the center position and preheat to 400°F. Spray an 8-inch springform pan with cooking oil spray.
2. Wrap the entire outside of the springform pan in aluminum foil to prevent any water from seeping into the cake.
3. Make a water bath so the top of the cheesecake won’t split as it bakes: Pour about 1 inch hot water into a shallow roasting pan big enough to hold the cake pan and place it on the center rack of the oven to heat.
4. With an electric mixer on low speed, beat the cream cheese, ricotta, and sugar substitute for about 1 minute, until well blended.
5. In a separate bowl, whisk the cream, vanilla, lemon juice, eggs, and egg yolks until blended.
6. Turn the mixer on medium speed and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended; be careful not to over-whip.
7. Pour the batter into the greased springform pan and smooth the top with a spatula. Place the pan in the heated water bath and bake for 15 minutes.
8. Lower the oven temperature to 325°F. Continue baking for about 1 ½ hours, until the top is a light golden brown and the cake is pulling away from the sides of the pan.
9. Remove from oven and let cool on counter for 1 hour, and then refrigerate at least 8 hours before slicing to serve.

Notes

We usually process the ricotta cheese with a hand-blender or food processor until it is nearly as smooth as sour cream. It only takes about a minute and helps make for the smoothest cake.