Roasted Cauliflower

Roasted Cauliflower

Roasted Cauliflower

Serves:Makes 2 to 4 servings.

CarbsPerServing:No carb count

Prep Time:5 minutes

Effort:Easy

Ingredients:

1 medium head cauliflower

2 tablespoons olive oil

½ teaspoon coarse salt

¼ teaspoon coarsely ground black pepper

2 cloves garlic (pressed)

How to Prepare:

Preheat oven to 400ºF. Rinse cauliflower; cut into medium size floweretts. In a large bowl or resealable plastic bag, mix together floweretts, olive oil, salt, pepper and garlic. Spread in a single layer in a non-stick baking dish or rimmed baking sheet. Bake approximately 20 to 25 minutes, or until cauliflower is browned or caramelized on edges and tender. Serve warm or at room temperature.

Baked Eggplant Hashbrowns

Baked Eggplant Hashbrowns

Baked Eggplant Hashbrowns

CarbsPerServing:31 total recipe

Effort:Easy

Ingredients:

1 small eggplant

Salt pepper oregano

2 cloves garlic

2 tablespoons ricotta cheese

How to Prepare:

Peel skins off of eggplant and cut the flesh into 1 inch pieces. Sprinkle with salt/pepper/oregano (to taste) and then sprinkle minced garlic over the top of the eggplant. Pull off little piece of the ricotta and put on top of the whole mix. Bake until golden brown at 400 deg. You can also broil for 2 minutes to make them crispy. I was liberal with the salt which made them taste great! Use all spices to taste though. This is for those people who miss the greasy hashbrowns from diners and pancake places

Baked Cheese-Zucchini

Baked Cheese-Zucchini

Baked Cheese-Zucchini

CarbsPerServing:16 total recipe

Effort:Easy

Ingredients:

2 medium Zucchini — sliced very thin

1 Egg

1 tablespoon prepared mustard

1/8 teaspoon Ground white pepper

1/8 teaspoon Ground nutmeg

1 Green onion — sliced thin

1/2 cup Swiss cheese — grated

How to Prepare:

Put the zucchini in a colander or on towels to drain off the moisture. Combine the remaining ingredients.

Add the zucchini and mix well. Pour into a lightly oiled 2-quart casserole. Bake at 350 F for 40 to 45 minutes.

Bacon-Stuffed Cherry Tomatoes

Bacon-Stuffed Cherry Tomatoes

Bacon-Stuffed Cherry Tomatoes

CarbsPerServing:18 total recipe

Effort:Easy

Ingredients:

1 pound bacon

1/4 cup mayonnaise

1/4 cup green onions

1 pint cherry tomato

How to Prepare:

Cook bacon until very crisp. Crumble up bacon and mix with mayonnaise (add more if you need it) and green onions. Cut off top and scoop out inside of cherry tomatos. (Trick to make tomatos stand still cut a small sliver off the bottom). Fill with bacon mixture. Better when they sit a while so the flavors meld and they taste like a little BLT without the L! The carb count for a cherry tomato is .8 per tomato with .2 fiber, but you are scooping out the guts so it should be less. So under 1 carb per treat. I used to serve them for parties and never had any left. Enjoy.

>From Dawn:

I make this too but instead of mayonnaise, I use a package of cream cheese. I cut the tomatoes in half, scoop out the insides, sprinkle them with salt and pepper and let them drain cut side down on papertowels. You have to whip the cream cheese until light & fluffy (use a bit of heavy cream to thin out the mixture) and then mix in the onion and bacon. I use a pastry bag to fill the cups to give a nice finishing touch. If you use a bag, then you have to make sure the onion and bacon are chopped fine so they can pass through the pastry tip. Or, you can fill them with a teaspoon.

NOTE. Most Ingredients in these recipes can be bought in good health food shops and grocery store. If you have trouble finding something, feel free to exchange, but keep track of the carbs.

Bacon Flavored Asparagus

Bacon Flavored Asparagus

Bacon Flavored Asparagus

CarbsPerServing:no counts provided

Effort:Easy

Ingredients:

Asparagus

REAL Bacon Bits

Extra Virgin Olive OilButter

Pepper

How to Prepare:

Simply melt a little butter in a large frying pan. Add a little bit of olive oil and heat. Add asparagus and sprinkle REAL bacon bits over top. Cover and let simmer for about 5-8 minutes, turning asparagus twice. Pepper to taste – serve warm.v