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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Cheesy Broccoli Patties

Cheesy Broccoli Patties

Cheesy Broccoli Patties
 
Ingredients
  • 2 cups (16 ounces) fresh or frozen broccoli (if using frozen, thaw it, make sure it is drained well), chopped very small - if you have large chunks, it won't hold together into a patty!
  • 1.5 to 2 cups grated Monterey Jack Cheese, grated (if you like lots of cheese, do the full 2 cups but add an extra egg!)
  • 4 eggs + 2 egg whites
  • 1 cup of Italian seasoned bread crumbs, partially crushed
  • 1 teaspoon smoked Paprika
  • 2 cloves garlic, minced very fine
  • *optional - sea salt & freshly ground pepper, to taste
Instructions
  1. Preheat oven to 375F.
  2. Thoroughly combine all ingredients in a large bowl.
  3. Use your hands to form small patties and place each one on a parchment lined baking sheet.
  4. Bake for 15 minutes, then flip them over and continue to bake for another 10 minutes.
  5. Serve warm or allow to cool and dip them in ranch dressing!

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Nana Belle’s Pickled jalapeño peppers

Nana Belle's Pickled jalapeño peppers

Nana Belle's Pickled jalapeño peppers
 
Warning. These are hot.
Ingredients
  • Tons of jalapeño peppers
  • ½ teaspoon of salt per jar
  • ½ teaspoon of basil per jar
  • apple cider vinegar
  • jars with lids Nana Belle uses plastic Like small peanut butter jars.
Instructions
  1. WEAR GLOVES (Nana Belle wears non latex) WHEN WORKING WITH THE PEPPERS THEY ARE HOT!
  2. cut up tons of jalapeño peppers Cut across so you have little circles ( can use whole peppers too just cut top off and put in jar.) Pack the jar tightly with peppers.
  3. WEAR GLOVES
  4. Add basil and garlic. Use 3 to 4 sections of garlic bulb for small jars and more for large.
  5. Add salt to each jar.
  6. Cover peppers with vinegar to the very top .
  7. Put top on jar and shake it like mad.
  8. Allow to sit on counter for 7 days before storing.
  9. Nana Belle stores on the shelf in her basement.
  10. Once you open place in fridge.
  11. Enjoy.

 

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Cajun Green Beans

Cajun Green Beans

Cajun Green Beans
 
Ingredients
  • • 5 slices bacon, finely chopped
  • • 1 medium onion, chopped
  • • 1 cloves garlic, minced
  • • 2 lbs. green beans, trimmed and sliced in half (8 cups)
  • • ½ lb. baby potatoes, lightly steamed and halved
  • • 1 tbsp. seasoning salt
  • • 1 tsp. ground black pepper
  • • ½ tsp. cayenne pepper
  • • ¼ cup water
Instructions
  1. In a very large skillet or wok, fry bacon until crisp, 3 to 4 minutes. Add onion and garlic and cook, stirring, until browned, an additional 4 to 5 minutes.
  2. Add green beans, potatoes, seasonings and water and cook, stirring constantly, until beans are just cooked through and tender-crisp, 4 to 5 minutes.
  3. Enjoy!!

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Apple and Sausage-Stuffed Butternut Squash

Apple and Sausage-Stuffed Butternut Squash

Apple and Sausage-Stuffed Butternut Squash
 
Unlike many stuffed winter squash recipes, this one is more savory than sweet thanks to the spicy sausage and fresh sage. The combination of sausage, meaty Portobello mushrooms, sweet apples and crunchy walnuts rounds out the flavor of this satisfying main course. Variations: For less heat, use ½ pound spicy and ½ pound mild Italian sausage. If you prefer a sweeter dish, simply add more brown sugar prior to baking.
Ingredients
  • 2 butternut squash, cut in half, seeds and pulp removed
  • 2 T. olive oil
  • 1 lb. spicy Italian pork sausage
  • 3-4 cloves fresh garlic, peeled and finely minced
  • ½ red onion, chopped
  • 1 ½ cup baby Portobello mushrooms, cleaned and sliced
  • 2 T. fresh sage leaves, julienned
  • 2 medium apples, peeled, cored, and chopped into small chunks
  • 2 t. ground cinnamon
  • 4 oz. chopped walnuts
  • 3 T. cold butter, cut into small chunks
  • 2 T. brown sugar (optional)
  • Parmesan cheese, freshly grated
  • Fresh parsley, chopped for garnish (optional)
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 375 degrees.
  2. Spray two 13 x 9” glass baking dishes with non-stick cooking spray. Place butternut squash halves in glass dishes, cut side up. Brush exposed edges lightly with olive oil.
  3. Place both dishes in oven on middle rack at 375 degrees. Bake until soft enough to scoop out interior with a spoon, approximately 45 – 50 minutes. (Actual baking time will vary depending on individual oven temperature, size of squash and how ripe it is).
  4. While the squash are baking, add sausage to a large skillet and cook over medium-high heat. While the sausage is cooking, break it into small pieces with a spatula or wooden spoon.
  5. After sausage is mostly browned, add garlic, red onion and chopped mushrooms to the skillet and cook over medium heat for several minutes until the mushrooms are soft, stirring occasionally.
  6. Add fresh sage, chopped apples, and cinnamon to pan. Continue cooking over medium heat for 2 to 3 minutes or until apples become soft, stirring occasionally.
  7. Remove from heat and if necessary, drain excess liquid from skillet. Stir in chopped walnuts and season mixture with salt and pepper to taste.
  8. When ready, remove squash from oven and allow to cool slightly. Reduce oven temperature to 350 degrees.
  9. Remove squash one at a time from hot glass baking dish and place on a cutting board. With a sharp knife, trace a ½” inch border around the perimeter of each squash. Scoop out all of the squash inside the border and reserve the cooked flesh in a large bowl. Be careful not to puncture the exterior of the squash skin during this process.
  10. When finished, return each empty squash shell to the baking dish.
  11. Cut the cooked squash into bite-sized chunks and add to sausage mixture. Gently fold mixture together until all ingredients are thoroughly combined.
  12. Spoon sausage mixture into empty squash cavities and top each with chunks of butter, brown sugar (if desired) and freshly grated Parmesan cheese.
  13. Place in 350-degree oven and bake for 25-30 minutes or until filling is nicely browned. Remove from oven and top with additional Parmesan cheese and chopped fresh parsley, if desired. Serve immediately while hot.

 

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Cheesy Mashed Cauliflower

Cheesy Mashed Cauliflower

Cheesy Mashed Cauliflower
 
Ingredients
  • 1 med/ large head of cauliflower chopped up small
  • 5 oz Cream Cheese
  • ¼ cup light cream
  • ½ tsp Salt
  • 1½ tsp minced garlic
  • ¾ cup shredded Monterrey Jack cheese
  • 2 and ½ Tbs Parmesan Cheese
  • 1 tsp Paprika
  • Non stick spray
Instructions
  1. Pre heat oven to 350°
  2. Chop Cauliflower and add to a boiling pot of hot water and boil for 10- 12 minutes.
  3. Drain cauliflower well. ( while draining in colander.. I push out any excess water out with paper towels.)
  4. Meanwhile in a bowl combine the cream cheese, light cream, salt, garlic and Parmesan cheese and using hand mixer mix until blended... add cooked cauliflower and mash together with mixture. I then use hand mixed to mix ..leaving some small chunks and place into greased baking dish, top with cheese sprinkle with paprika and bake for 30 minutes or until cheese starts to lightly brown.

 

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BUFFALO CAULIFLOWER BITES

BUFFALO CAULIFLOWER BITES

BUFFALO CAULIFLOWER BITES
 
Low carb and delicious!!!!
Ingredients
  • 1 head of cauliflower
  • 1 cup water
  • 1 cup flour
  • Dash of hot sauce
  • Dash of salt
  • Dash of pepper
  • Second coating mix:
  • 5 tablespoons of hot sauce
  • 2 tablespoons of oil
  • Dash of salt
Instructions
  1. Cut cauliflower into florets (I prefer them smaller)
  2. Make a buffalo paste out of water, flour, salt, pepper and dash of franks
  3. Coat florets in the paste and set them on a greased baking sheet not touching. Bake at 450 for 20 min
  4. Once done. Take out and make second coating mix with franks and oil. Evenly coat bites and bake again for another 10 min
  5. Serve with ranch(I use Wildtree)

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Slow Cooker Glazed Root Vegetables

Slow Cooker Glazed Root Vegetables

Slow Cooker Glazed Root Vegetables
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 pound carrots, peeled and roughly chopped
  • 1 pound parsnips, peeled and roughly chopped
  • ½ cup orange juice
  • 1 package Wildtree Orange Spice Glaze
Instructions
  1. Mix all ingredients together in a slow cooker and cook on high for 2½ hours. Uncover and finish cooking for 30 minutes to help the glaze thicken.
Nutrition Information
Calories: 110 Fat: .5 gm Carbohydrates: 27 gm Sodium: 85 mg Fiber: 6 gm Protein: 2 gm

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