Low Carb Mock Mashed Potatoes

2 10oz pkgs frozen cauliflower
1 tsp chicken boullion
1/4 tsp white pepper
2 Tbsp butter
2 Tbsp heavy cream

Preheat oven to 375°F. Cook cauliflower in microwave or on stovetop until it is VERY done - fall-apart fork tender. Drain well and mix cauliflower with all other ingredients except cream with a mixer. Add cream slowly and mix again. Spray an ovenproof dish with cooking spray and put mixture in. Add pats of extra butter or margarine on top if you like an extra buttery potato, and a bit of paprika sprinkled on top adds nice color as well. Bake 15 - 20 minutes until hot.
Note: For all those who don't like cauliflower, it doesnt take like cauliflower if you make it right.
I promise.

And you can also make it with turnips.
Peel and dice turnips to very small squares and boil till extremely tender (just short of mush!). Use the method above, or skip the oven step if you want since they hold their shape better than cauliflower. For a REALLY good Mock Mashed Potato, add 2 oz Cream Cheese before adding to the mixer.

Broccoli Cheese Soup

2 cans chicken broth
2 bags frozen chopped broccoli
3/4 lb American or cheddar cheese, cut into cubes
salt and pepper

Bring broccoli and broth to boil, simmer 5 minutes, and add American Cheese cubes. Heat on low until cheese melts, add salt and pepper to taste. If soup is too thick, add heavy cream to thin to desired consistency.

Buffalo Wings

24 chicken wings
1/2 cup butter
Salt and pepper
1 cup Louisiana Brand hot sauce
Vegetable oil for frying
1 Tablespoon white vinegar
Blue Cheese Dressing

Preheat oven to 350 degrees and preheat oil. Fry wings in skillet. Transfer to a tray with paper towels and let drain. Season with salt and pepper. In a saucepan melt butter. Add hot sauce, salt, vinegar and pepper. Toss wings in sauce. Roast 15 to 20 minutes. Serve with blue cheese dressing.

Low Carb Smothered Pork Chops

1 Tablespoon arrowroot (or 1/2 Tablespoon not/Starch)
1 can (14 1/2 oz.) Beef Broth
1/8 teaspoon pepper
2 Tablespoons butter
6 Pork Chops, 1/2" thick (center cut or boneless)
1 medium onion, sliced

Mix arrowroot (or not/Starch), broth and pepper. Melt butter in skillet and saute chops, cooking until browned. Remove chops and set aside. Lower skillet heat a bit and add onion (add extra butter if needed) and cook until tender-crisp. Add broth mixture. Cook until mixture boils and thickens, stirring. Return chops to skillet. Cover and cook over low heat 5 minuntes or until done.

Note: For a regular carb version, substitute corn starch or flour for arrowroot.