1 small head cauliflower
1 cup finely shredded mozzarella cheese (or another kind!)
1 teaspoon dried oregano
1/2 teaspoon dried minced garlic (or fresh garlic)
1/2 teaspoon onion salt
Whatever you like!
We used a food processor and mixed all the ingredients for the crust in it.
Shape it into a 9 to 12-inch round. Bake the crust. 400 F for 30-40 minutes Top it with desired sauce and toppings.and return to oven until cheese melted/browned.
We topped ours with cheese, salami and onion
That is all!
Note: You can make the crust thinner and bake it longer if you like it crispier.
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If you want to cut out some of the carbs, you could make it without the bread!
1 bag of frozen meatballs
1 jar of marinara sauce or spaghetti sauce
1½ cup shredded Italian blend cheese
1½ cup shredded mozzarella cheese
½ cup Parmesan cheese, shredded
1 box of Texas Toast Garlic Bread (Pepperidge Farm) OR a loaf of fresh sliced garlic Italian bread
Salt & Pepper
Preheat oven to 400.
Put bag of meatballs in pot with sauce. Add garlic powder, onion powder, salt & pepper to taste.
Cook over medium heat for 10 minutes or until warmed completely through.
Stir as needed to keep meatballs from sticking to pot. Once heated through remove from heat.
Place meatballs in the center of a 9x13 baking dish, layer mozzarella and Italian blend cheeses over meatballs topping off with the Parmesan.
Take the slices of Italian bread and line the pan all the way around with them so that they are kind of keeping the meatballs toward the center of the pan. (The bread slices will be standing up in the pan as shown in the picture) You have freedom here with the bread...you can lightly butter and garlic the bread prior to placing it in the pan if you prefer or even brush lightly with olive oil and garlic. The choice is yours.
Place in oven and bake for approximately 20 minutes or until cheese is melted and bubbly. Remove from oven, serve and enjoy!
There are so many variations you can try with a good basic chicken roll recipe, because you can fill them with just about anything you like. The smoked Gouda really makes this option special and the combination of roasted tomatoes and asparagus really enhances the flavors and texture of this dish. For this recipe, it is best if you have roasted tomatoes on hand. Slow oven-roasting tomatoes is a great way to use up extra tomatoes before they go bad or to store your gardens’ abundance.
20 -24 medium shrimp
2 Tablespoons honey
2 teaspoons habanero sauce
1 teaspoon sesame oil
1 tablespoon finely chopped cilantro
Prepare glaze. Grill shrimp for 2 minutes, add glaze and grill for an additional 1 minute. Add any remaining glaze to cooked shrimp.
6 cups greens (romaine, spinach, kale mix)
2 cups red cabbage
3-4 green onion chopped fine (greens only)
¼ red onion sliced paper thin
1 red bell pepper cut in thin strips
¼ cup cilantro chopped loosely
1 package Fettuccine style Shirataki noodles
1 teaspoon sesame oil Sea salt
Garnish of crushed peanuts
Place first six ingredients in large bowl and add dressing of choice. Creamy is better.
Rinse noodles and heat with oil, cayenne and salt.
Peanut dressing (Optional)
2 tablespoons peanut butter
¼ cup Greek yogurt
2 teaspoons lime juice
¼ teaspoon garlic powder (or half garlic glove minced)We use this
¼ teaspoon cayenne pepper flakes
2 teaspoons honey
3-4 tablespoons water
Place all Ingredients in processor and add water one tablespoon at a time until your desired consistency is reached.
2 tubes refrigerated buttermilk biscuits ( 12 oz each)
In a large skillet, melt the butter; stir in the cabbage, onion, and caraway seeds. Cover and cook over medium heat for 8-10 minutes or until the cabbage is crisp tender, stirring occasionally; set aside.
Meanwhile, in a large bowl, combine the corned beef, Swiss cheese, and salad dressing.
Separate the biscuits; place 10 biscuits in each of two ungreased 9-inch round baking pans. Press the biscuits onto the bottom and halfway up the sides of the pans.
Add cabbage mixture; top with the corned beef mixture. Bake, uncovered, at 350 F for 20-25 minutes or until heated through and biscuits are golden brown. Cut into wedges.
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*Roll (can) of Refrigerator Biscuits... I used Grands Homestyle Original
*1 cup of shredded cheddar/mozzarella blend cheese
*1 cup of browned hamburger
*1/4 cup of Real Bacon Bits
* Pepper and Garlic to taste
*1 Egg White Beaten
*Parmesan Cheese Grated
*Flatten each biscuit
*Top with Pinch of Cheese, tsp hamburger, small pinch of bacon bits and tiny bit more cheese...season... then fold your sides up and close it..I shaped mine like a loaf... seam side down in a greased 9 x 13 pan...
*Brush tops with beaten Egg White and Sprinkle with Parmesan