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 pepper1/8 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.
Baked Eggplant Hashbrowns
CarbsPerServing:31 total recipe
Effort:Easy
Ingredients:
1 small eggplant
salt
pepper
oregano2 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
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 Turnip 'Taters
Serves:5,7
CarbsPerServing:26 total recipe
Effort:Easy
Ingredients:
3 small turnips -- tennis-ball sized
3 tablespoons butter -- melted
2 tablespoons sour cream2 eggs -- beaten
1/4 cup grated parmesan cheese
salt and pepper -- to taste
How to Prepare:
Peel turnips, making sure to remove the tough top bits; place in a
saucepan.
Cover with water and bring to a boil. Cover with pan lid, lower heat
and
simmer for about an hour until tender. Drain then cut into chunks
small
enough to fit in your food processor. Place chunked veggies, butter,
and
sour cream in a food processor and puree. Add beaten eggs and cheese
and
whirr some more until ingredients are well-mixed (it won't take
long). Pour
into casserole dish and bake for about 20 minutes at 350F until it's
a
little brown on top and edges (or you can nuke it for about 7-10
minutes).
You might want to experiment the first couple of times you make it
to see
how brown you like the top. You can sprinkle a little more cheese on
the top
before baking, if you like. Makes 4 servings.
(You can also cube the turnips ahead of time then simmer and it
doesn't take
so long to cook, but some turnips are so hard to cut when raw that
I've
given up on that technique and just boil them whole.)
Optional: add a garlic clove to the cooking veggies and puree along
with
everything else; adds .25 carbs to each serving.
Other options: 1/4 tsp dill, crumbled bacon, etc.
Fluffier than other mashed-potato substitutes, because of the egg
baked in.
Mmmm!