Eggplant Pizazz

Eggplant Pizazz
 
Ingredients
  • 1 eggplant sliced lengthwise
  • 1 (8 oz) package of cream cheese
  • 6 slices of bacon
  • 2 small sweet peppers diced
  • 1 small yellow onion diced
  • 1 can of diced tomatoes
  • 1 8 ounce package of mozzarella cheese
  • sea salt and pepper to taste
Instructions
  1. Slice the eggplant lengthwise, season to taste and place in a 350 degree oven till brown about 30 minutes.
  2. In a frying pan saute the onion, pepper, and bacon
  3. Empty cream cheese in a small bowl if you need to soften place in the microwave for about 30 seconds. When the frying pan mixture is done spoon out the onion, pepper, and bacon mixture (no grease) and mix in with the cream cheese.
  4. In a frying pain empty the contents of the diced tomato let them simmer for about 15 minutes on low heat.
  5. When the eggplant is done cover each slice with the cream cheese mixture, then the diced tomatoes.
  6. Cover each slice with mozzarella cheese
  7. Place in 350 degree oven for about 10 minutes just long enough to melt the cheese and mingle the flavors all together.
  8. Enjoy!

 

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BROCCOLI CAULIFLOWER SALAD

BROCCOLI CAULIFLOWER SALAD
 
Ingredients
  • 2 cups chopped broccoli bits
  • 1 cup cauliflower bits
  • 2 cups chopped red grapes (for low carb, minus the grapes)
  • ½ package bacon, fried and broken into pieces
  • ¾ cup mayonnaise or greek yogurt
  • ¼ tsp salt
Instructions
  1. Mix everything in a bowl, chill for an hour before serving.
  2. ENJOY!

 

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Baked Veggies

 

All you need is:  Oil, sea salt, freshly ground pepper, paprika, and either a couple fresh cloves of garlic (peeled and minced) or a couple tablespoons of minced garlic.

Line a cookie sheet with tinfoil and oil it with the oil. Chop up your veggies (I used cauliflower & broccoli – cutting it into larger-sized florets) and put them… into a bowl along with the garlic. Drizzle approximately 1/8 cup of olive oil (6 Tbsp) over top of them. Toss to coat. Now shake (to taste) the salt, pepper and about a 1/4 teaspoon of the paprika over them and toss again making sure to get them evenly coated.

Spread out on the oiled sheet. Preheat oven to 350 degrees. Put veggies in to bake for approximately 20 minutes. Remove and drizzle again with a little more oil, salt & pepper. If they need to be flipped, then flip them. Return to oven for another 15 to 20 minutes or until crispy-done. If desired, sprinkle with grated cheese of your choice. Enjoy!!

 

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Cucumber Boats

Cucumber Boats
 
Ingredients
  • 2 Large cucumbers
  • 1 small tomato (diced)
  • 1 small red onion (diced)
  • Light ranch dressing or regular, your choice. I use wildtree
  • Salt & Pepper to taste (optional)
Instructions
  1. Cut the cucumber in half, then cut the halves in half the long way.
  2. Gut the cucumber. Add the diced tomato inside the cucumber, top it with diced red onion, drizzle a little bit of light ranch dressing over them and add salt and pepper to taste (salt and pepper is optional).
  3. Then serve.

 

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Curried Cauliflower

Curried Cauliflower
 
Ingredients
  • 1 cauliflower(I used a med. size head) cut into florets
  • ½ tsp salt
  • 3 cups water
  • 1 10¾ oz can of cream of chicken soup
  • 1 cup (4oz) of shredded cheddar cheese
  • ⅓ cup mayonnaise
  • ½ tsp curry powder
  • ½ cup fine dry bread crumbs
  • 3 tblsp. butter
Instructions
  1. Combine cauliflower, salt and water in a large pan.. bring to a boil... Cook 8 min. or until tender, drain. Place Cauliflower in a lightly greased, shallow 2 qt casserole
  2. Combine soup, cheese, mayo, curry powder.... Spoon over cauliflower...
  3. Combine breadcrumbs and melted butter.... Sprinkle over soup mixture
  4. Bake at 350 degrees for 30 min.

 

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Roasted Garden Veggies

Roasted Garden Veggies
 
This is delicious. I often change up my seasonings and use Garlic grapeseed oil and at times I also use Lemon pepper or Lemon Rosemary blend from Wildtree
Ingredients
  • 1 head Cauliflower
  • 1 head broccoli
  • 1 small eggplant
  • 1 onion
  • 1 yellow zucchini
  • To taste- Italian seasoning, salt pepper and oil
Instructions
  1. Toss all together.
  2. Roast for 30-40 minutes in 425 degree oven

 

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Cheesy Green Beans with Bacon

Cheesy Green Beans with Bacon
 
Ingredients
  • 4 cups of Fresh green beans washed and ends trimmed off
  • 5-6 Slices Thick sliced Bacon
  • 6 Scallions (green onions) chopped coarsely.
  • 1½ cups Shredded Cheddar Cheese (though this will be good with any choice of cheese!)
  • ⅓ Cup Mayonnaise
  • ⅓ Cup Sour Cream
  • Salt and pepper to taste..
Instructions
  1. Preheat oven to 325°
  2. Place green beans in a pot of Boiling water and boil for a minute or two..(Do not over cook)
  3. When done add green beans to a greased baking dish and set aside.
  4. Cook Bacon slices till just about crispy and remove from pan and crumble when cool.
  5. Add Scallions to fry pan and toss for a minute or two in bacon grease and remove from heat.
  6. Add to Green beans with crumbled Bacon.
  7. In a medium bowl mix together Mayonnaise, Sour Cream and ½ cup of Cheddar (reserve 1 cup for topping)
  8. Mix together Green beans with Mayonnaise mixture and top with remaining cup of Cheddar.
  9. Bake for 40 minutes or until green beans are tender.

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Veggie-Licious

Veggie-Licious
Serves: 6
 
Ingredients
  • ⅔ c. Orzo Pasta
  • 1 15 oz can tomatoes
  • 1 small can mushrooms
  • ½ lb. lean ground beef
  • 1 zucchini, diced
  • 1 small onion, diced
  • 1 celery stalk, diced
  • 1 orange bell pepper, diced
  • 1 minced garlic clove
  • salt & pepper, to taste
  • 4 Tbsp. apple juice or broth
Instructions
  1. Brown ground beef with orzo. Remove and place in small bowl.
  2. Add zucchini, onion, celery, bell pepper, garlic, and mushrooms to skillet and sautee until tender in 2 Tbsp. olive oil.
  3. After veggies are tender, add browned meat to the skillet of veggies.
  4. Next add tomatoes and apple juice/broth.
  5. Add seasonings to taste.
  6. Cover & simmer about 15 min or until liquid is absorbed.

 

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Cauliflower Mashed Taters

Cauliflower Mashed Taters
 
Ingredients
  • 1 head cauliflower, cut in pieces
  • 1 garlic clove...
  • 4 oz cream cheese, room temperature
  • 3 Tbsp cream
  • 1½ tsp chicken bouillon
  • ¼ tsp black pepper
  • 2 Tbsp parmesan cheese
Instructions
  1. In a medium pot, bring 4 cups water to a boil.
  2. Add 1 tsp salt, cauliflower and garlic clove. Boil till soft.
  3. Drain, and place in a blender. Add all other ingredients and blend till creamy.
  4. Serve immediately

 

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TEXAS ROADHOUSE COPYCAT GREEN BEANS

TEXAS ROADHOUSE COPYCAT GREEN BEANS
 
Ingredients
  • 2 (16 ounce) cans Del Monte green beans, drained
  • 2 cups chicken broth
  • ¼ cup butter
  • 1 tbsp sugar
  • ½ tsp white pepper
  • ½ tsp black pepper
  • 1 tsp chopped or minced garlic
  • 4 ounces bacon, diced (raw) or 4 ounces ham ( cooked)
  • ½ a medium onion, diced
Instructions
  1. Drain green beans and set aside. Broth Mixture: Mix broth,butter, sugar, peppers and salt until well incorporated. Set aside.
  2. Preheat a deep pan over medium high heat.
  3. Cook the bacon pieces down till they are brick red, add the onions and cook until soft and translucent, add some chopped garlic then add the broth mixture, let the broth simmer for 20 minutes then add the green beans to the broth mixture.
  4. Stir to incorporate. Bring mixture to a boil and then turn off heat. You do not boil or simmer the green beans for long just enough to heat through, this is important so that you don’t over cook them.
  5. TIP: They are best made a day in advance to absorb the broth.

 

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LOADED BROCCOLI

LOADED BROCCOLI
 
Low carb!!!!
Ingredients
  • 4-5 small bunches of fresh broccoli cut into bite size pieces
  • ( Approx: 4-6 cups)
  • ½ cup Mayonnaise
  • ½ cup Sour Cream
  • 6-8 Slices bacon cooked and cut into bite size pieces
  • 1 Bag Shredded Cheddar Jack Cheese (two cups) or cheese of your choice.
  • 3-4 Tbs chopped fresh chives
Instructions
  1. Steam or Boil Broccoli Pieces ( I boiled for 10 minutes)
  2. Drain and Let cool
  3. Mix together Mayonnaise, Sour Cream, 1 cup of the Shredded Cheese and half of cut up Bacon, Place in baking dish that is lightly sprayed with non stick spray,
  4. Top with remaining cheese and bacon pieces.
  5. Cook in oven 400° for 10- 15 minutes until cheese is melted
  6. Top with chopped Chives and serve! ENJOY!!

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ITALIAN-ONION SEASONED GRILLED VEGGIES

ITALIAN-ONION SEASONED GRILLED VEGGIES
 
Ingredients
  • 3 Med. ears of fresh corn, cut each one in thirds...
  • 1 pound of med. red potatoes..quartered
  • 1 cup baby carrots
  • 1 large green pepper, cut in 1 inch pieces
  • 1 large sweet red pepper, cut in 1 inch pieces
  • YOU COULD Use any other veggies you have or want too....
  • 1 envelope onion soup mix
  • 3 tbsp of fresh basil or 1 tbsp of dried basil
  • 1 tbsp of olive oil
  • ¼ tsp pepper
  • 1 tbsp butter
  • Sprinkle with Italian seasoning if desired
Instructions
  1. In a large bowl, combine the 1st 9 ingredients,..toss to coat, place on a double thickness of heavy duty foil... dot with butter... fold foil around the veggie mix and seal tightly.
  2. Grill over med. heat my grill temp was set at 325 for 25 to 30 min...or until potatoes are tender.. turning once..

 

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CHEESY RANCH BROCCOLI & CAULIFLOWER BAKE

CHEESY RANCH BROCCOLI & CAULIFLOWER BAKE
 
Low carb and delicious!!!!!
Ingredients
  • 1 16 oz bag frozen cauliflower
  • 1 16 oz bag frozen broccoli
  • 1½ cups shredded sharp cheddar cheese
  • 2-3 tablespoons dry ranch seasoning (depends on your taste, I LOVE ranch)I use Wildtree
  • 3 tablespoons butter
Instructions
  1. Thaw the cauliflower and broccoli.
  2. Preheat oven to 350.
  3. I like my veggies softer so I steam them in the microwave for about 5 minutes first (just place them in a bowl with a little water and cover, then microwave).
  4. Place butter in the bottom of a 9x13 baking pan and let melt in oven.
  5. Place the vegetables in the baking dish and sprinkle with the ranch seasoning.
  6. Cover with the cheese and bake 10-15 minute or until the cheese is completely melted.
  7. Very easy, simple and a good way to flavor the veggies for my low carbers out there.

 

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LOADED CAULIFLOWER CASSEROLE

LOADED CAULIFLOWER CASSEROLE
 
Ingredients
  • 1 head of steamed Cauliflower
  • 1 cup low fat sour cream
  • ¾ cup shredded cheddar cheese
  • 3 green onions, finely chopped
  • 3 -6 slices crisped turkey bacon crumbled
  • salt and pepper
Instructions
  1. Pre-heat oven to 350.
  2. Chop cooked cauliflower into small pieces.
  3. Mix sour cream, ½ of the green onions, ½ of the cheese, ½ of the bacon, and salt and pepper to taste in medium bowl.
  4. Stir in the cauliflower.
  5. Place in medium baking dish and sprinkle remaining cheese and bacon on top.
  6. Bake for 20 minutes.
  7. Sprinkle the remaining green onions on top just before serving.

 

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Roasted Root Vegetables

Roasted Root Vegetables
 
Super Easy, Healthy Side Dish Serve it with a Rotisserie Chicken and Side Salad.
Ingredients
  • 1 Large Beet
  • 1 Large Sweet Potato
  • 1 Large Parsnip
  • 2 Tablespoon Coconut Oil (Of course, I use Wildtree)
  • Sea Salt To Taste
  • 1 Tablespoon Chopped Parsley
Instructions
  1. ) Preheat oven to 400 degrees
  2. ) Chop all veggies to a uniform bite size, place in roasting pan/dish
  3. ) Put oil on top, lightly salt all veggies and mix
  4. ) Place in oven for 10 minutes, stir.
  5. ) Cook 20 more minutes check with fork for doneness. If not done, stir again and cook for another 5 minutes. All ovens vary.
  6. ) Sprinkle with chopped parsley before serving.
  7. Enjoy!

 

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EASY VEGGIE SHISH KABOBS

 

Mushrooms
Yellow Squash
Zucchini
Pineapple
Onion
Alternate each on skewer and put on grill!
Healthy and Delicious!

 

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Eggplant Pizza

 

Here is a healthier version of pizza for you to try

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Vegetable Tian

Vegetable Tian
 
ONE OF THE BEST VEGETABLE RECIPES IN THE WORLD!
Ingredients
  • 2 medium potatoes (any kind)
  • 1 medium yellow zucchini
  • 1 medium green zucchini
  • 3 medium tomatoes
  • 1 medium yellow onion
  • 1 cup of cheese (your choice)
  • 3 cloves garlic
  • 1 tbsp olive oil
  • Rosemary
  • Garlic
  • Salt & Pepper
Instructions
  1. Preheat oven to 400 degrees.
  2. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened.
  3. While the onions are cooking, thinly slice the vegetables.
  4. Spray the inside of an 8x8 square or round baking dish with non-stick spray.
  5. Spread the sautéed onion and garlic in the bottom of the dish.
  6. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern.
  7. Be creative. Sprinkle generously with salt, pepper, and rosemary.
  8. Cover the dish with foil and bake for 30 minutes.
  9. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

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Roasted Brussels Sprouts and Cauliflower

Roasted Brussels Sprouts and Cauliflower
 
Ingredients
  • 2 lbs of Brussels Sprouts ...cut in half or thirds if they are big
  • 1 lb of cauliflower....sliced thinly
  • 1 small onion sliced thinly
  • ¼ cup of olive oil
  • 1 tsp black pepper
  • ½ tsp sea salt
  • 1lb of bacon cooked and crumbled
  • ½ cup of balsamic vinaigrette
Instructions
  1. Heat your oven to 350
  2. In a large bowl toss the brussels sprouts , cauliflower and onion with the olive oil, salt and pepper.
  3. Put on a greased cookie sheet and Roast for 20-25 min. or until veggies are tender.
  4. Right before you serve it add crumbled bacon and drizzle with balsamic vinaigrette ...toss well

 

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OVEN FRIED GREEN BEANS

OVEN FRIED GREEN BEANS
 
Yummy and full of flavor!
Ingredients
  • 1 lb green beans, cleaned, trimmed, and thoroughly dried
  • 2 eggs, beaten
  • 1 cup breadcrumbs
  • ½ tsp salt, plus more to taste
  • ½ tsp pepper, plus more to taste
  • ½ tsp garlic powder
  • pinch of cayenne pepper
  • juice and zest of 1 lemon
Instructions
  1. Preheat oven to 425 degrees, and line a baking sheet with foil and spray with non stick spray.
  2. In a medium bowl, combine breadcrumbs, all seasonings, lemon zest and juice.
  3. In a separate bowl, whisk eggs.
  4. One by one, dip each green bean in egg, shake off any excess, coat well with green bean mixture, then place breaded green beans on prepared baking sheet.
  5. Bake for approximately 30 minutes, turning gently once, until browned and crispy.

 

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