Zucchini Bake

Zucchini Bake
 
Ingredients
  • 1 large Zucchini
  • 2 medium tomatoes
  • 1 large onion (any type)
  • 2 green/red peppers
  • 1# bacon
  • 2 cups shredded cheddar cheese
Instructions
  1. In a 11 X 14 pan, start layering your vegetables.
  2. First layer zucchini slices.
  3. Second layer tomato slices.
  4. Third layer onion slices.
  5. Fourth layer sliced green or red peppers.
  6. Fifth layer cubed bacon (You can use turkey bacon). I cut it up and precook it in the microwave for a bit. Not completely done though because you want some of the juiced to cook into veggies.
  7. Sixth layer shredded cheddar cheese to cover the veggies.
  8. Bake uncovered at 350 degrees for 45 minutes or until cheese starts to brown.

 

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CARROT APPLE SALAD

CARROT APPLE SALAD
 
Ingredients
  • 3 medium carrots
  • 1 apple
  • 1 tsp lemon juice
  • ¼ cup dried cranberries
  • 2 tbsp cherry yogurt
Instructions
  1. Peel carrots and apple.
  2. Remove core from apple.
  3. Shred carrots and apple, add lemon juice and mix to coat well.
  4. This keeps the apple from turning brown.
  5. Add remaining ingredients in bowl and mix well.
  6. Chill for at least an hour, but it tastes better if you can chill it longer.

 

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Buffalo Cauliflower
Author: 
 
Ingredients
  • 1 Fresh Cauliflower
  • 1 pinch salt
  • 1 pinch pepper
  • 2 teaspoons Garlic Powder
  • ½ cup hot sauce
  • 1 Tbsp Butter
  • I also sprinkled some garlic and Herb salt free seasoning and some Parmesan Cheese on top.
Instructions
  1. Preheat oven to 450 degrees and place cauliflower on a baking sheet and spray with cooking oil.
  2. Sprinkle garlic powder, salt, and pepper over the cauliflower florets.
  3. Bake for 20 minutes.
  4. Combine the melted butter and hot sauce into a small bowl and pour over the cauliflower florets and bake for 5 minutes.
  5. Then I sprinkled some garlic and Herb salt free seasoning and some Parmesan Cheese on top.
  6. You can Serve with ranch or blue cheese dressing on the side.
  7. You can also bake longer If you want crispier.

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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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