Cheesy Beef and Mushroom Zucchini Boats

Cheesy Beef and Mushroom Zucchini Boats
6 small zucchini
3 garlic cloves
1 tbsp olive oil
1 lb ground beef
7 oz sliced mushrooms
1 cup chopped fresh basil
1 cup tomato sauce (I used diced tomatoes with basil)
2 cups shredded mozzarella cheese
Directions Preheat oven to 350F. Slice zucchini in half, and carve them out with a spoon. Chop the zucchini 'meat' and set it aside. Line zucchini boats on a baking sheet lined with parchment paper or arrange in a baking dish. Heat olive oil in a non-stick skillet. Cook garlic for about 1 minute then add zucchini meat. Cook for 1 to 2 minutes then add mushrooms and cook for an additional minute. Add ground beef and cook until no longer pink. Drain as much liquid as possible. Season with salt and pepper. In a small bowl, combine tomato sauce with 1/2 cup chopped basil. Spread about 1/2 tablespoon sauce per boat. Stuff with meat mixture and top with shredded cheese. Bake for about 15-20 minutes or until cheese is melted and starts to be crispy. Remove from the oven and top with remaining basil. Serve immediately.

Cauliflower Fried Rice

Cauliflower Fried Rice
Ingredients:
• 1 Head Cauliflower, riced
• 2 Eggs, beaten
• 2 Green Onion Stalks, chopped
• Olive Oil
Bragg’s Amino
To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook it.
Put 2 TBSP oil in a wok or pan and bring to high heat, toss beaten eggs into pan and work into a light scramble. Remove and set aside.
Add 2 TBSP oil to wok or pan and toss RICE into pan. Stir around until fried to a light brown. Add Bragg’s to desired flavor (about 2 TBSP) and continue to toss about 3 minutes total. Add eggs and onion to mixture and toss a couple more minutes until onion is heated through and soft.
Serve Hot.
If you wish to add chicken, shrimp, or pork, chop it in your prep and add to hot wok after eggs are removed and cook through. Remove and set aside before tossing rice. Add back at the end with egg and onion.
Cauliflower

Zucchini Chips

Zucchini Chips
Ingredients crush your 12 almonds per person. 4 servings equals 48 almonds
1/4 cup grated fresh Parmesan cheese
1/4 t seasoned salt
1/4 t garlic powder
1/8 t black pepper
2 T Milk
2 1/2 cups (1/4 inch-thick) slices zucchini (about 2 small)
Cooking spray Directions Preheat oven to 425. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in dry mixture. Place coated slices on an oven proof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425 for 30 minutes or until browned and crisp. Serve immediately

Cherry Tomato Avocado Salad

Cherry Tomato Avocado Salad 4 cups avocados, diced medium 2 cups grape tomatoes or 2 cups cherry tomatoes 2 cups cucumbers, peeled and diced medium 1 cup red onion, diced small 4 tablespoons fresh cilantro, chopped 2 teaspoons fresh garlic, minced 2 tablespoons lime juice 1/4 cup olive oil salt fresh black pepper add lettuce, as desired

Garlic Mashed Cauliflower

Garlic Mashed Cauliflower
Place 2+ cup of chopped cauliflower in tin foil with a few whole cloves of garlic and s/p. Bake at 400 for 20 minutes.
Blend in blender by adding HOMEMADE chicken broth in slowly to get the mashed potato consistency.

Roasted Cauliflower Poppers

Roasted Cauliflower Poppers
Ingredients
1 very large head of cauliflower
2 tbsp melted butter
2 tbsp olive oil or melted coconut oil
1 tsp unrefined sea salt
3/4 tsp black pepper
1/2 tsp paprika
Instructions
Preheat oven to 425 degrees
Cut up cauliflower into small pieces and wash and dry them.
Place cauliflower into a large ziplock bag and pour over the melted butter and coconut oil/olive oil, salt, pepper and paprika. Shake the bag until cauliflower is well coated.
Place cauliflower pieces onto a baking sheet.
Bake for 40-45 minutes turning several time so that the cauliflower browns evenly. Don't be afraid of them getting too brown, that is what makes them good!

Baked Zucchini

Baked Zucchini
Slice the zucchini in half. Slice off the bottom to keep in stable. Brush with olive oil and top with garlic or garlic powder. Top with sliced tomatoes, salt and pepper to taste. Use mozzarella cheese, Parmesan cheese or mixed blend.. Bake 375 for 20 to 30 minutes until soft.

Cauliflower "Mac" and Cheese Casserole

Cauliflower "Mac" and Cheese Casserole
Sea Salt, as needed plus 1/2 tsp
1 large head cauliflower, cut into small florets
1 c heavy cream
1 1/2 tsp spicy brown mustard
1 1/2 c shredded sharp cheddar, plus 1/2 cup for topping the casserole
1/4 tsp ground black pepper 1/8 tsp garlic powder
Equipment: 8 x 8 or 8 x 11 baking dish (may brush a small amount of olive oil if you choose to avoid possible sticking)
Directions: Preheat oven to 375 degrees. Bring a large pot of water to a boil, season the boiling water with sea salt.
Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
Bring the cream to a simmer in a medium saucepan then whisk in the mustard until smooth. Stir in 1 1/2 cup of cheese, salt, pepper & garlic powder then whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes.

Avocado Egg Salad

Avocado Egg Salad Makes enough for 3 sandwiches 1/2 of a large avocado 3 hard-boiled eggs, chopped 1 teaspoon Spicy brown mustard - check for added sugars 1 tablespoon apple cider vinegar 1/4 teaspoon garlic powder 1/4 teaspoon dill weed 1/4 teaspoon salt 1 (scant) tablespoon flat-leaf parsley, chopped Optional add-ins for crunch: red bell pepper, celery, or cucumber In a medium bowl, mash the avocado well. Add the rest of the ingredients and mix well. Serve on top of a bed of lettuce or on a wasa cracker. Each serving contains approximately 118 calories, 6 grams of protein, and 8 grams of fat.

Cucumber Salad

Cucumber Salad
1/2 cup Sour Cream
2 Tbsp Cider Vinegar
1 tsp stevia
1/4 tsp Garlic Powder
3/4 tsp Dill Weed
1/2 tsp salt
1/4 tsp pepper
3 Medium cucumbers sliced (as thin as you can get them)
1/2 slices onions ( as thin as you can get them)
In a bowl combine the sour cream, vinegar, sugar, garlic powder, dill, salt and pepper. Add cucumbers and onions, toss till well coated. Cover and refrigerate for at least 1 hour.

Curried Mushroom and Broccoli

Curried Mushroom and broccoli
16 oz. Fresh Mushroom
Small head of broccoli (crown)
1 T. Curry powder
Asiago Cheese (grate yourself)
Butter
Melt butter in pan, saute mushroom in pan, add curry and mix, add broccoli and put lid on to 'steam' broccoli. Put into individual dishes and grate fresh asiago over top and enjoy!!!!

Roasted Cauliflower with Parmesan

Roasted Cauliflower with Parmesan
1 head cauliflower, cut into 1/2 -1 inch florets 1/4 cup freshly grated Parmesan 1/4 cup olive oil (MAKE SURE THE FLORETS ARE WELL COATED!!!!!!) Salt and pepper to taste Preheat oven to 400º. Toss florets with olive oil and cheese. Spread in a single layer on jelly roll sheet lined with nonstick foil. Season with salt and pepper. (since I use a lot of cheese I often don't need the salt) Roast 30-40 minutes, until nicely browned!!!! (we like ourS verrrry browned!!!)

Cauliflower Crust Pizza

Cauliflower Crust Pizza
Serves 2; Adapted from this bulletin board.
Ingredients:
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)
pizza sauce, shredded cheese and your choice of toppings*
Directions:
To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.
One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.
To Make the Pizza Crust:
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.
Bake at 450 degrees for 15 minutes.
Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
Enjoy!
*Note that toppings need to be precooked since you are only broiling for a few minutes.

Alfredo Sauce

Alfredo Sauce - Julie Guenthner
1/4 cup REAL Butter
1 cup heavy whipping cream
3/4 cup grated Parmesan (YOU must grate yourself)
1-2 cloves garlic
Melt butter in small saucepan, add whipping cream and garlic, bring to a boil, turn down heat and simmer for 5 minutes. Remove from heat, stir in Parmesan. Serve over steamed vegetables and chicken.

Cauliflower Tater Tots

1 large head cauliflower 1 large egg
1/2 cup grated Parmesan cheese 1 Tbsp seasoning of your choice)
Begin by turning that head of cauliflower into 'rice.' Pop this raw veggie into a food processor and chop it up very fine, into teeny tiny rice-like pieces. If you live in the desert southwest (like I do) the air will dry out the cauliflower bits rather quickly.
TIP: Spread the little cauliflower bits onto a paper towel ~ try to absorb as much moisture as you can.
And, then... Put the Cauliflower rice into a bowl, whisk an egg, pour that onto the cauliflower, stir in the Parmesan cheese. Using your hands, shmoosh these goodies into tater tot shapes. Spread onto a cookie sheet and bake @400 degrees (F.) for approximately 20 minutes, or until a nice crispy brown on the edges. —