Cheesy Cauliflower Patties

Cheesy Cauliflower Patties

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Broccoli Salad

Broccoli Salad

Broccoli Salad
 
This is delicious!
Ingredients
  • 2½ cups of Broccoli
  • ½ c Red Onion
  • 1 c Celery
  • ½ c Bacon pieces crushed up
  • ¼ c Sunflower Seeds
  • ½ c Raisins
  • For the Dressing:
  • 1 c Mayo
  • ½ c Sugar
  • 2 Tbsp. Apple Cider Vinegar
Instructions
  1. Mix together your salad then add dressing just before serving

 

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Roasted Red Beets & Brussels Sprouts

beet

Roasted Red Beets & Brussels Sprouts
 
This easy, yet elegant, side dish can elevate a basic weeknight meal into something truly extraordinary. This eye-catching creation features rich, beautiful jewel tones that add a vibrant pop of color, along with plenty of great flavor.
Ingredients
  • 3 large red beets, cleaned, peeled, and cut into uniformly thick slices
  • 1 pound fresh Brussels sprouts, ends removed and cut in half
  • 3 T. oil, divided(I use grapeseed oil)
  • 1 T. garlic powder, divided(I use Garlic galore)
  • 1 red onion, outer skin removed and cut into uniformly thick slices and then quartered
  • 6 sprigs fresh thyme
  • 1 T. pink Himalayan sea salt
  • 1 t. fresh cracked black pepper
Instructions
  1. Preheat oven to 400 degrees.
  2. Add sliced red beets and Brussels sprouts and toss with 2 tablespoons oil and 2 teaspoons garlic powder.
  3. Arrange beets and Brussels sprouts on a rimmed baking sheet lined with parchment paper in a single layer. Add red onion quarters and brush with remaining oil and sprinkle with 1 teaspoon garlic powder.
  4. Add fresh thyme sprigs to baking sheet. Sprinkle vegetables with pink Himalayan sea salt, and fresh-cracked black pepper. Bake in pre-heated oven for 25 minutes or until Brussels sprouts are golden brown and other vegetables are tender.
  5. Remove from oven and cool slightly before serving.

For info about Grapeseed oil Go Here and Garlic Galore:  Go Here

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Blackened Broccoli

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Blackened Broccoli
 
This simple, yet delicious, side dish comes together quickly so it is perfect for mid-week meals. When lightly tossed with sesame oil, it pairs perfectly with Asian-inspired dishes like this Seared Sesame Tuna with Mixed Greens.
Ingredients
  • 2 heads fresh broccoli, washed and florets removed (stalks and stems reserved for another use)
  • or
  • 2 12 oz. bags of frozen broccoli florets
  • 2 T. water
  • 3 cloves garlic, peeled and finely minced
  • 2 T. olive oil, divided
  • 1 t. crushed red pepper flakes (optional)
  • 2 T. unsalted butter, divided
  • 2 T. sesame oil
  • salt and pepper, to taste
Instructions
  1. Place fresh or frozen broccoli florets in a microwave-safe bowl with 2 tablespoons water. Microwave on high until crisp-tender. Cooking time will vary depending on individual microwaves, so test after 2 minutes and adjust cooking time accordingly. Do not overcook. Florets should be firm when finished.
  2. Add one half of the chopped garlic to cold skillet with one tablespoon olive oil. Set heat to medium and add ½ teaspoon crushed red pepper flakes (if desired) and one tablespoon of butter.
  3. Cook garlic over medium heat for approximately 1-2 minutes, stirring constantly. Increase heat to medium-high and add ½ broccoli florets to pan. Stir broccoli constantly while searing the florets.
  4. Once blackened, remove the broccoli from the skillet and place in a large glass bowl. Cover and keep warm.
  5. Repeat process with remaining garlic, olive oil, red pepper, butter and broccoli.
  6. When second batch of broccoli is finished, add it to the bowl with the original batch. Drizzle with sesame oil and toss to coat. Season with salt and pepper, to taste. Serve immediately.

 

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CUCUMBER SALAD IN A JAR

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CUCUMBER SALAD IN A JAR
 
Here is a Cucumber Salad Recipe that Will Stay Fresh For 2 Months!!!
Ingredients
  • 7 large dills, pickling cucumbers unpeeled sliced thin
  • 1½ cup sliced onions
  • 1½ cup sliced red peppers
  • 1-tbsp salt
  • 1-cup white vinegar
  • 2-cups sugar (or stevia)
  • 1-tsp celery seed
  • 1-tsp mustard seed
Instructions
  1. Mix cucumbers, onions, peppers and salt in one bowl and set aside
  2. Put vinegar, sugar, celery seed and mustard seed in a cooking pot and bring to a boil
  3. Remove from heat and let cool for one hour before pouring over cucumber mixture
  4. Pour mixture over vegetables
  5. Put in jars and store in refrigerator
Notes
Will keep up to 2 months
Makes 2 quart jars

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Butternut Squash

squash
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CHEESY BAKED TOMATOES –

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CHEESY BAKED TOMATOES
 
Ingredients
  • 4 tomatoes, halved
  • ¼ cup freshly grated Parmesan cheese
  • 1 oz reduced fat provolone cheese, shredded
  • 1 tsp chopped fresh basil
  • 1 tsp chopped fresh oregano
  • ½ tsp salt
  • Freshly ground pepper, to taste
Instructions
  1. Preheat oven to 450° F.
  2. Place tomatoes cut-side up on a baking sheet.
  3. Top with Parmesan, provolone, oregano, basil, salt and pepper.
  4. Mist lightly with non-fat cooking spray and bake until the tomatoes are tender, about 15 minutes.

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Zucchini Fritters

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Zucchini Fritters
 
Ingredients
  • 2 small zucchini (I used 1 large)
  • 1 egg, beaten
  • ¼ cup Parmesan cheese
  • ¼ cup flour
  • 3 tsp salt, divided
  • 1 tsp pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 Tbsp parsley (optional)
  • Oil, for frying (I use garlic grapeseed oil)
Instructions
  1. Grate zucchini.
  2. I grated mine into my strainer/colander in the sink then mix it with 2 teaspoons of salt and allow it to rest for about 10 minutes. Squeeze out as much of the liquid as possible.
  3. In a large bowl, toss grated zucchini with the egg. Add all the dry ingredients and mix well.
  4. Heat the oil in a skillet/pan.
  5. Drop spoonfuls of the mixture in the hot oil, flattening with a spatula, 3 to 4 minutes per side.
  6. I let mine cook for about 6 minutes per side (flipping twice and flattening to make sure they cooked evenly) to ensure that they were crispy.
  7. Drain on a paper towel. Enjoy!

 

 

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Grilled Summer Vegetable Medley with Herb Butter

GrilledSummerVeggieMedley_1

Grilled Summer Vegetable Medley with Herb Butter
 
Grilling is a great way to enhance the natural sweetness of summer garden vegetable. For best results, cut all vegetables to a uniform thickness and angle your cuts to ensure the largest surface area possible.
Ingredients
  • 3 small yellow squash, washed and halved
  • 3 small zucchini, washed and halved.
  • 3 red bell pepper, core removed and cut into equal-sized flat pieces
  • 1 medium red onion, tough outer layer removed and cut into ½“ half round sections
  • 3 T. extra virgin olive oil
  • 1 T. black Hawaiian salt
  • For the Herb Butter:
  • 4 T. unsalted butter, room temperature
  • 2 t. fresh thyme leaves, stems removed
  • Pinch of salt, or prepare on Himalayan salt block.
Instructions
  1. For herb butter, combine butter, thyme and salt into a small bowl or on a Himalayan salt block, if you have one. (Do not add additional salt if you use this method). Combine thoroughly with a fork (bowl method) or a large knife blade (salt block). When finished, transfer to a serving container.
  2. Prepare grill by brushing grates with a wire brush. Set heat to medium. When ready, temperature should be between 350-450 degrees.
  3. Brush both sides of each vegetable section with extra virgin olive oil and place on grill. Cook on medium, direct heat until vegetables are crisp tender. For zucchini and yellow squash, this should take about 5 minutes. Onion and bell pepper will take approximately 10-12 minutes, maybe slightly longer. Turn once while cooking.
  4. Remove from heat and serve immediately with grilled bone-in pork chops. Add a pat of herb butter to the vegetables and pork chop for an extra bit of flavor and a nice presentation.

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*** RATATOUILLE ***

*** RATATOUILLE ***

*** RATATOUILLE ***
 
Here's a Great Healthy Recipe!!!
Ingredients
  • ¼ cup olive oil, plus more as needed
  • 1½ cups chopped onion
  • 1 teaspoon minced garlic
  • ½ teaspoon thyme
  • 4 mini yellow bell peppers sliced (cored and seeded)
  • 4 mini orange bell peppers slided (cored and seeded)
  • 4 mini red bell peppers sliced (cored and seeded)
  • 3 small yellow squash sliced thin
  • 3 small zucchini sliced thin
  • 1 small can original Rotel (if you like spicy)
  • 1 small can crushed tomatoes (if you don't like spicy then make it 2 cans)
  • 1 tablespoon basil
  • 1 tablespoon parsley
  • Salt and Pepper to taste
Instructions
  1. Used a large 12" saute pan over medium heat, add olive oil.
  2. Once hot, add the onions and garlic.
  3. Cook, stirring frequently until onions are wilted and lightly caramelized, about 5 to 7 minutes.
  4. Add thyme, all the bell peppers, zucchini and squash, (added a fourth cup more olive oil here) continue to cook approx 15 minutes stirring frequently until vegetables are close to done.
  5. Add tomatoes, basil, parsley, salt and pepper and cook for a final 10 minutes.
  6. Stir well to blend and serve either hot or at room temperature.
Notes
Note: You can add Eggplant but don't cook as long as other ingredients when I did before the Eggplant were too mushy!

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ITALIAN/ONION SEASONED GRILLED VEGGIES

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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.
  2. Toss to coat, place on a double thickness of heavy duty foil... dot with butter...
  3. Fold foil around the veggie mix and seal tightly.
  4. Grill over med. heat my grill temp was set at 325 for 25 to 30 min...or until potatoes are tender.. Turning once..
  5. YUMMMY!!!!!!!!!!!

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Loaded Cauliflower

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Loaded Cauliflower
 
Low Carb
Ingredients
  • 1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
  • 6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
  • 6 Tbs chopped Chives
  • ½ cup Mayonnaise
  • ½ cup Sour Cream
  • 2 cups Colby Jack Cheese ( may use cheddar)
  • 8 oz container sliced mushrooms
Instructions
  1. Preheat oven to 425°
  2. In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
  3. In a large bowl combine sour cream, mayo, ½ of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3 T chives and serve.

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Roasted Tomatoes with Pepper Jack Cheese

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Roasted Tomatoes with Pepper Jack Cheese
 
Ingredients
  • 2- Large Beef Steak Tomatoes
  • Pepper Jack Cheese
  • Basil
  • Salt & Pepper
  • We also used some garlic galore from Wildtree
Instructions
  1. Slice tomatoes put in pan salt, pepper and sprinkle basil on tomatoes.
  2. Put about ¼ of slice pepper jack cheese on each tomatoe.
  3. Put tomatoes in oven 350 degrees for 8 minutes, then put them up on the broiler for a few seconds until cheese turn brown.

 

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Coleslaw

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Coleslaw
Serves: 7
 
This is not a "soupy" or heavily coated coleslaw. It gives you just enough of the sweet while still letting the taste of the vegetables come through. It's really tasty. If you wanted it to be heavier on the dressing you could double the last 4 ingredients.
Ingredients
  • 3 cups shredded fresh cabbage or ½ 16 oz bag of shredded cabbage
  • 1 cup chopped broccoli florets
  • 2 stalks green onion (tops only)
  • ¼ c Miracle Whip
  • 2 tsp Apple cider vinegar
  • ⅛ tsp dry mustard
  • dash of salt and pepper
Instructions
  1. Mix bottom 4 ingredients in a small mixing bowl.
  2. Place cabbage, broccoli and green onion in a medium serving bowl. Pour dressing over the top and toss lightly.
Nutrition Information
Serving size: ½ cup

 

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Summer Salad Delight

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Summer Salad Delight
 
Ingredients
  • 1 bag of foxy romaine lettuce
  • 1 orange pepper
  • 1 red pepper
  • 1 yellow pepper
  • 10 radish
  • 10 cherry tomatoes
  • 1 cucumber
Instructions
  1. Cut up all ingredients and toss it in a bowl.
Notes
You can save it for the week Easier to eat healthy when you prep in advance. Feel free to add additional items of your choosing. The more colorful the better!

We use Balsamic Vinegar as our dressing:  http://www.mywildtree.com/PWS/WendyWilkes/store/AM/Catalog/ProductSearch.aspx?filter=&search=balsamic+vinegar

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Baked Parmesan Tomatoes

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Baked Parmesan Tomatoes
 
Ingredients
  • 4 tomatoes, sliced
  • ¼ cup freshly grated Parmesan cheese
  • 1 teaspoon chopped fresh oregano
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • 4 teaspoons extra-virgin olive oil-We use garlic grapeseed oil
Instructions
  1. Preheat oven to 450° F
  2. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil
  3. Bake until the tomatoes are tender, about 10 minutes

 

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Ricotta-Stuffed Tomatoes and Mushrooms

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Ricotta-Stuffed Tomatoes and Mushrooms
 
This is a great side dish or appetizer.
Ingredients
  • 1 cup part skim Ricotta Cheese
  • ½ tsp -1 tsp basil (use your taste preference)
  • A couple dashes of salt and pepper
  • Tomatoes
  • Large Mushrooms with stems removed
  • About 1 tbsp olive oil- We use garlic grapeseed oil
  • chopped parsley and snipped chives (optional)
Instructions
  1. Mix ricotta cheese with basil, salt, and black pepper.
  2. Wash mushrooms and remove stems.
  3. Cut the tops off of tomatoes and scoop out the seeds; fill the cavities with the ricotta mixture.
  4. Arrange the stuffed tomatoes and stuffed mushrooms in a baking dish, drizzle with olive oil, and bake in a 400-degree oven until heated through.
  5. Sprinkle with more snipped chives or finely chopped parsley before serving. These would be great to make ahead of time for a party, refrigerate until ready, then heat and serve.
  6. Enjoy!

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ZUCCHINI BAKE

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ZUCCHINI BAKE
 
Low Carb!
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 11X14 pan, start layering your vegetables.
  2. First layer zucchini slices. You may want to put some seasonings on each side of the zucchini slices as it is bland. (We just a little bit of garlic galore from wildtree)
  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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Broccoli Rice Cups

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Broccoli Rice Cups
 
Ingredients
  • 1 10 – ounce thawed broccoli
  • 1 cup chicken stock
  • 1 cup white rice
  • ¼ cup fat free Ranch Dressing
  • 1 egg, lightly beaten
  • 1 cup low fat grated cheese (any of your favorite kind) I used Cheddar
  • ½ tsp garlic powder
  • ½ tsp salt and pepper
Instructions
  1. Boil rice according to package instructions.
  2. Once done, transfer cooked rice to a medium bowl and allow to cool for a minute.
  3. Mix together all the ingredients, but only using ½ of the cheese.
  4. Grease a 12 cup muffin tray and fill tray.
  5. Top with the remaining cheese.
  6. Bake in oven for 25 minutes at 350 degrees or until golden and crispy.

 

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Citrusy Cauliflower Kale Summer Salad

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Citrusy Cauliflower Kale Summer Salad
 
Without question, the addition of the salt-cured lemon slices is what elevates this recipe from bland to grand. The bright, briny flavor of the preserved lemon adds a fresh burst of flavor . The lemons are really easy to make by pressing fresh lemon slices between 2 Himalayan salt blocks. Allow 2 days for the salt blocks to work their magic and you will be rewarded with a very tasty treat you’ll reach for again and again.
Ingredients
  • Salad:
  • 1 small zucchini, washed, cut in half and uniformly sliced
  • 1 small yellow squash, washed, cut in half and uniformly sliced
  • 1 head cauliflower, washed and trimmed, florets only
  • 1 head broccoli, washed and trimmed, florets only
  • 4 kale leaves, stems and ribs removed, washed and torn into bite-sized pieces
  • 3 T. olive oil
  • 12 grape tomatoes, washed and cut in half lengthwise
  • 6-8 large fresh basil leaves, washed, rolled and cut into thin strips
  • 4-6 salt-cured organic lemon slices, very finely chopped including rinds
  • ¼ cup dried cranberries [optional]
  • Vinaigrette:
  • ¼ cup extra virgin olive oil
  • 2 T. rice vinegar
  • 1 T. fresh lemon juice
  • 1 t. lemon zest
  • 2 t. honey
  • 2 t. Dijon mustard
  • Kosher salt and cracked black pepper, to taste
Instructions
  1. In a glass bowl, combine all vinaigrette ingredients and whisk until thoroughly combined. If possible, make in advance to allow the flavors to mingle. Taste and adjust seasonings as desired. Set aside.
  2. Place zucchini, squash, cauliflower, and broccoli in a large microwave-safe dish and add 2 T. water. Cover and microwave on high for about 5 or 6 minutes, or until crisp tender. Cook times will vary by microwave, so test after 3 minutes and adjust cook time accordingly. Do not overcook. Set aside to cool.
  3. In a large glass bowl, add torn kale and drizzle with olive oil. With your fingers, massage each piece of kale with your fingers until the olive oil is worked into the leaf. This will soften the kale and improve its taste. Add cooled zucchini, squash, cauliflower, broccoli, tomatoes, basil, chopped preserved lemon and cranberries to bowl. Toss to combine. Serve immediately or store in the refrigerator for up to two days.
  4. Right before serving, add desired amount of citrus vinaigrette and toss to coat thoroughly. Add salt and pepper to taste.

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