Mini Cauliflower Pizza Crusts

Pizza crust made from cauliflower. Low in carbs, high in tastiness.

I’ve had this thing for cauliflower lately — doesn’t matter whether it’s roasted, grilled, or baked into a pizza crust, I LOVE it! It has such a mild flavor that it makes for the perfect healthy and low-carb substitute to flour. I like the idea of serving these little cauliflower bites as an appetizer. They are quite messy when eaten with your fingers, but are easy to eat with a fork. You can top them with just about anything you’d like — go crazy!

Ingredients

 

1 large head cauliflower (about 4 cups shredded)

 2 large eggs

3 cups shredded mozzarella cheese

1 teaspoon dried oregano

 1 teaspoon dried basil

 

2 teaspoons garlic powder

 

1 cup pizza sauce

 

12 fresh basil leaves 

1 tomato, sliced into 12 rounds

1/4 cup finely shredded Parmesan cheese

 

http://www.tablespoon.com/recipes/mini-cauliflower-pizza-crusts/b8f4a680-6895-4202-ae91-cc0061ae258b

 

Loaded Cauliflower Casserole

Loaded Cauliflower Casserole - like mac 'n cheese, but low carb instead

I just love cauliflower because it is such a versatile vegetable.  Cauliflower can be added to soups and stews or into the amazingly delicious creation from Louanne's Kitchen called Loaded Cauliflower Casserole.  May I begin by saying it has sharp cheddar, Monterey Jack, cream cheese, cream, onions, bacon and garlic? A low carb dieter's dream come true!!!

• 2 lbs cauliflower florets
• 8 oz shredded sharp cheddar cheese, divided
• 8 oz shredded Monterey Jack cheese, divided
• 8 oz block cream cheese, softened
• 4 tablespoons heavy cream 
• 2 bunches green onions, sliced (1 1/2 cups)
• 6 sliced bacon, cooked and crumbled
• 1 clove garlic, grated
• Salt & pepper to taste

https://sites.google.com/site/louanneskitchen/loaded-cauliflower-casserole

Roasted Onions Stuffed with Curried Black Quinoa

Ingredients:

*6 medium onions
*2 tablespoons olive oil
*1 fat clove garlic, peeled and minced
*1/4 cup finely chopped red pepper
*1 cup quinoa (I used black quinoa), rinsed thoroughly in a fine mesh strainer
*1 1/2 cups water
*2 heaping tablespoons tomato paste
*1/4 cup raisins
*1/4 cup chopped cilantro (or more to taste), plus more for garnish
*1 teaspoon curry powder, or to taste
*pinch or two of cayenne pepper, or to taste

Source: http://www.healthygreenkitchen.com/roasted-onions-stuffed-with-curried-black-quinoa.html

Sweet Potato and Quinoa Salad

Ingredients

• 1/2 cup quinoa
• 1 cup water
• 1 tsp. knorr tomato bouillon, optional
• 2/3 cup pomegranate seeds (about 1/2 of a pomegranate)
• 2 clementines, peeled
• 1 cup sweet potato, peeled and chopped
• 1 small granny smith apple
• 1/4 cup feta cheese

Lemon Honey Vinaigrette

• 2 tbsp. olive oil
• 1/4 tsp. sea salt
• 1/4 tsp. pepper, more or less to taste
• 1 tbsp. honey
• 4 tbsp. lemon juice, or one medium lemon squeezed

Source: http://www.chelseasmessyapron.com/sweet-potato-and-quinoa-salad/

Honey-Lime Quinoa Stuffed Sweet Potatoes

Ingredients

• 4 medium sweet potatoes, scrubbed and rinsed then pierced several times with a fork
• 1 cup uncooked quinoa
• 1 3/4 cup low-sodium chicken broth or vegetable broth
• 1 Tbsp olive oil
• 1 cup chopped yellow onion
• 1 clove garlic
• 1 (15 oz) can black beans, drained and rinsed
• 1 1/2 cups grilled or frozen corn
• 1/2 tsp ground cumin
• 1/2 tsp ground paprika
• 1/4 tsp ground coriander
• 1/8 tsp caynenne pepper
• 3 1/2 Tbsp fresh lime juice
• 3 1/2 Tbsp honey
• Salt and freshly ground black pepper
• 3 Tbsp chopped cilantro, plus more for garnish
• 2 oz shredded Monterey Jack cheese (1/2 cup)
• Sour cream for serving, optional

Source: Cooking Classy

CUCUMBER ROLLS WITH CREAMY AVOCADO SPREAD

Ingredients :

1 large organic English cucumber (or 2)
3 ripe avocados
1/4 cup capers
1/2 teaspoon pink Himalayan salt or sea salt
freshly cracked black pepper
2 tablespoons of freshly squeezed lemon juice
1/4 cup fresh parsley, chopped fine + more for plating
1/8 cup fresh dill, chopped fine
.

 

Source: http://pureella.com/delicious-healthy-hors-doeuvres-cucumber-rolls-with-creamy-avocado/

Crockpot Red Lentil Curry

Ingredients

• 4 cups regular brown lentils (I used maasor lentils this time)
• 2 onions, diced
• 4 cloves garlic, minced
• 1 tablespoon minced ginger
• 4 tablespoons butter (optional)
• 5 tablespoons red curry paste
• 1 tablespoon garam masala
• 1½ teaspoon turmeric
• 2 teaspoon sugar
• a few good shakes of cayenne pepper
• 2 cans tomato puree (29 ounces each)
• 1 teaspoon salt plus more to taste
• ½ cup coconut milk or cream
• cilantro for garnishing
• rice for serving

Source: http://pinchofyum.com/crockpot-red-lentil-curry

Peanut and Poppy Seeds Stuffed Eggplants

Ingredients

• 10-12 small eggplant (brinjal)
• 3 tbsp. groundnuts
• 1 tbsp. poppy seeds
• 2 tomatoes
• 2 onions
• 3-4 garlic cloves
• 2 tbsp. oil
• Salt as desired

Spices

• 1 tbsp. coriander seed powder
• 1 tsp. red chilly powder
• 1 tsp. Garam masala powder
• 1 tsp. mustard and cumin seeds
• 1/2 tsp. cumin seeds powder
• 1/2 tsp. turmeric powder

Method; Wash and wipe all the eggplants. Make two slits at the bottom of each brinjal.
Dry roast groundnuts in a pan for 10 minutes on medium heat and remove it. Similarly dry roast poppy seeds (Khus-khus) if using for 5 minutes and take off the flame.
Grind groundnuts and poppy seeds into fine powder.
Peel and slice onion, dice tomatoes, grind them into a paste with ginger and garlic cloves.

Take a small bowl and add groundnut and poppy seed powder, red chilly powder, cumin seed powder, coriander powder, garam masala powder, salt, turmeric and mix well. Add a little water in the dry powder and mix to make a paste.
Fill a tbsp. or more of this paste in each brinjal.
Heat oil in a flat pan and crackle mustard and cumin seeds. Add tomato-onion-ginger-garlic paste in it and saute for 5-6 minutes on medium heat.
Place all the stuffed eggplants or Brinjals carefully in the pan. Coat the sauteed masala gently over the eggplant with a ladle.

Cover the pan and cook for 10 minutes on low heat. Open the lid and turn the eggplant to other side cover with lid and cook again for 10 more minutes. Garnish the dish with chopped fresh coriander leaves. Serve with naan bread, roti or rice.

Curried Rice Pilaf

1 cup chopped green onions, carrots and red peppers

3 garlic cloves, minced

1/4 c. butter

1 1/2 c. uncooked long grain rice

2 tsp. curry powder

3 c. chicken broth

1/2 tsp. salt

1/2 c. almonds

1. Preheat your oven to anywhere between 350 and 425. Spread the nuts in an even layer on a cookie sheet lined with parchment paper or foil (for easy clean up).  In a skillet with a tight fitting lid, saute the garlic and half of the onions, carrots and red peppers in butter.   Add the rice and curry and cook until the rice begins to brown up.
2.  Add chicken broth and and generous pinch of salt to the skillet.  Stir, bring to a boil, reduce heat to low and cover for about 18-20 minutes.  (Cooking times may vary.)  While rice is cooking, toast the almonds in your oven for 5-7 minutes, shaking the pan occasionally, until they're nice and brown.
3.  When the rice is done cooking, stir in the remaining green onions, almonds.  I didn't measure any of these things, for the record, so use the measurements as a guideline only!   Serve hot.

Grilled Eggplant & Zucchini Salad Recipe with Feta, Chickpeas & Mint

Ingredients

• 1 (1 1/2 lb.) eggplant
• 2 large zucchini
• 1 1/2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 (14 oz.) can chickpeas, drained & rinsed
• 1/4 cup crumbled feta cheese
• 5 large mint leaves, thinly sliced
• Juice of 1 lemon

Instructions

1. Preheat the grill to medium heat.
2. Cut the eggplant into 3/4-inch slices. Cut the zucchini in half crosswise. Cut each half into 1/2-inch slices.
3. Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.
4. Grill until the vegetables are tender, but not overcooked, 4 to 5 minutes per side for the eggplant and 3 to 4 minutes per side for the zucchini.
5. Cut the eggplant and zucchini into bite-sized pieces. Place in a serving bowl.
6. Add the chickpeas, feta cheese and fresh mint to the eggplant and zucchini. Squeeze the lemon over the salad, and stir gently to combine.
7. Serve warm or at room temperature.

Notes

Calories 172.5 / Total Fat 5.7g / Saturated Fat 1.5g / Cholesterol 5.6mg / Sodium 478.8mg / Total Carbohydrates 26.3g / Fiber 7.1g / Sugar 1.5g / Protein 6.0g / WW (Old Points) 3 / WW (Points+) 4

Source: http://www.cookincanuck.com/2013/05/grilled-eggplant-zucchini-salad-recipe-with-feta-chickpeas-mint/

Zucchini Ribbon Salad with Sweet Corn & Avocado

Ribbons of zucchini and yellow squash with sweet corn, avocado, cilantro, queso fresco, and a light lime dressing. This elegant salad is simple to make and a great way to use up the summer zucchini.

Ingredients:

2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
Salt and pepper, to taste
2 medium zucchini
2 medium yellow squash
2 ears cooked sweet corn
¼ cup chopped fresh cilantro
1/2 red onion, sliced
2 medium ripe avocados, peeled, pitted, and sliced
1/2 cup queso fresco (Mexican cheese)

Directions:

1. In a large bowl, whisk the olive oil and lime juice together. Season with salt and pepper, to taste.
2. Trim the ends of the zucchini and yellow squash. With a vegetable peeler, shave lengthwise into long, wide strips about 1/16 inch thick. When you get to the center of the zucchini, turn the squash over and slice from the other side until you get to the center again.
3. Put the zucchini and yellow squash ribbons in a large bowl. Cut the sweet corn kernels off of the cob, cutting close to the cob. Discard cobs. Add sweet corn, cilantro, red onion, and avocado slices to the squash ribbons. Pour olive oil and lime dressing over salad and toss until coated.
4. Crumble queso fresco over the top of the salad and season with salt and pepper, to taste. Serve and enjoy!
Note-you can find queso fresco at most grocery stores. I like to buy it at our local Mexican market. If you can't find it, use feta cheese.

Source: http://www.twopeasandtheirpod.com/zucchini-ribbon-salad-with-sweet-corn-avocado/

Zucchini Noodles with Pesto

Turn your zucchini into noodles and toss with fresh basil pesto. A fresh and healthy meal in minutes!

Ingredients:

4 small zucchini, ends trimmed
2 cups packed fresh basil leaves
2 cloves garlic
1/3 cup extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
Cherry or grape tomatoes, optional

Directions:

1. Use a julienne peeler or mandoline to slice the zucchini into noodles. Set aside.
2. Combine the basil and garlic in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper.
3. Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled.
Note-if you want to cook the zucchini noodles, you can. Just add the zucchini pesto noodles to a skillet and sauté them up over medium heat. It only takes a few minutes.

Source: http://www.twopeasandtheirpod.com/zucchini-noodles-with-pesto/

Zucchini Lasagna (Lasagne) - Low Carb

Ingredients:

• 2 1/2 cups zucchini, sliced lengthwise 1/4 inch thick (about 2 medium)
• 1/2 lb lean ground beef (I use 1 lb.)
• 1/4 cup onion, chopped
• 2 small tomatoes, cut up
• 1 (6 ounce) can tomato paste
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 cup water
• 1/8 teaspoon pepper
• 1 egg
• 3/4 cup low fat cottage cheese (or low fat or fat free ricotta)
• 1/2 cup mozzarella cheese, shredded (I use 8 oz. divided)
• 1 teaspoon flour

Directions:

1. 1
   Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
2. 2
   Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
3. 3
   In small bowl slightly beat egg.
4. 4
   Add cottage cheese, half of shredded cheese and flour.
5. 5
   In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
6. 6
   Bake uncovered at 375 degrees F for 30 minutes.
7. 7
   Sprinkle with remaining cheese. Bake 10 minutes longer.
8. 8
   Let stand 10 minutes before serving.

Source: http://www.food.com/recipe/zucchini-lasagna-lasagne-low-carb-749

Eggplant Stacks

Eggplant Stacks

INGREDIENTS
1 large unpeeled eggplant, cut into 1 inch slices
1 cup tomato sauce (pizza, marinara, whatever you like)...
1 cup shredded or sliced light mozzarella cheese (can sub provolone or other cheese)
toppings: fresh spinach, kale, mushrooms, tomato's, green pepper, etc.

INSTRUCTIONS
Preheat oven to 350 degrees. Press each slice of eggplant with paper towels to remove a little of the excess moisture. Put on a baking sheet and drizzle with a tiny bit of olive oil.
Bake for 10 minutes or until crisp on one side. Turn each piece over, drizzle with a tiny bit of olive oil, and bake another 5-8 minutes.
Top each slice with a little tomato sauce, your toppings and cheese. Bake another 5-10 minutes until cheese is melted. Enjoy!
NOTES
I found that it worked best to layer the toppings on top of the sauce and underneath the cheese.

Broccoli Cauliflower Casserole

Broccoli Cauliflower Casserole

Serves 10

Ingredients:

• 1 1/2 teaspoons McCormick® Perfect Pinch® Italian Seasoning, divided
• 1 package (16 ounces) frozen broccoli florets, thawed
• 1/2 cup plain dry bread crumbs
• 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
• 2 tablespoons butter, melted
• 2 tablespoons butter
• 1 package (16 ounces) frozen cauliflower florets, thawed
• 1 teaspoon McCormick® Garlic Salt
• 2 tablespoons flour
• 4 ounces (1/2 package) cream cheese, cubed
• 1/4 teaspoon McCormick® Black Pepper, Coarse Ground
• 1 1/4 cups milk
• 1 large onion, chopped (1 cup)

     Recipe:http://www.piarecipes.com/2014/02/broccoli-cauliflower-casserole.html

Zucchini Boats

3 zucchini, washed and split lengthwise also remove the ends
2 tomatoes, Roma sliced fairly thin, you don't want the diameter of tomato bigger than width of zucchini
6 ounces mozzarella cheese, shredded...
3 ounces parmesan cheese, grated
6 fresh basil leaves, sliced thin
2 garlic cloves, minced
1 tablespoon olive oil
salt and pepper
Directions:

1
in a bowl mix the garlic and salt and pepper. let stand for 20 minutes.
2
brush the zucchini with the olive oil, making sure to use it all evenly between the "boats".
3
sprinkle the parmesan cheese, garlic, salt and pepper mix over each boat and then top each boat with the mozzarella.
4
place slices along the boats and then top with the basil.
5
place the boats on a foil lined pan and bake for 25-30 minutes at 350 degrees F. Enjoy!