Italian Zucchini Pie

Italian Zucchini Pie
Serves:10,10,10,10
CarbsPerServing:44 total recipe
Effort:Easy
Ingredients:
4 cups sliced zucchini -- unpeeled, thinly sliced
1 cup onions -- coarsely chopped
2 cloves garlic -- crushed
1/2 cup butter
1/2 cup chopped fresh parsley
1/2 teaspoon salt1/2 teaspoon pepper
1/4 teaspoon basil
1/4 teaspoon oregano
8 ounces shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 eggs -- well beaten
4 tomato slices -- (4 to 5
How to Prepare:
Preheat oven to 375. In a skillet, cook onion til golden, throw in
garlic
and cook two more minutes. Throw in zucchini and cook til tender.
Stir in
parsley and all seasonings. In a large bowl, blend eggs with
cheeses, stir
in vegetable mixture. Butter an 11-inch quiche or glass pie plate
and pour
mixture in evenly. Layer the tomato slices over and sprinkle a
little bit of
parmesan over. Bake for 18 to 20 minutes.
Ultimate Low-Carb Mashed
Serves:4
CarbsPerServing:Per Serving: 97 Calories; 7g Fat (59.3%
calories from fat); 3g Protein; 8g Carbohydrate; 3g Dietary
Fiber; 20mg Cholesterol; 357mg Sodium.
Prep Time:20 minutes
Effort:Easy
Ingredients:
1 cup turnips -- diced, measure uncooked
16 ounces frozen cauliflower -- thawed before cooking
1 clove garlic -- peeled and halved1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons soft butter
2 tablespoons heavy cream
How to Prepare:
Bring 4 cups water to a boil. Add diced turnips and garlic. Boil for
5 minutes, then add thawed cauliflower and boil for 10 minutes or
until all veggies are fork tender.
Drain well and use a spoon to smoosh out as much water through the
colander as possible.
Put into a bowl and add cream, butter, salt and pepper.
Using a stick mixer(like the Thunder Stick or Braun kind), puree
until smooth and well blended. Serve immediately.
You can do this in a blender or food processor, but I like the stick
mixer for control.
Macafoni and Cheese
Serves:10,10,9,8,10,3
CarbsPerServing:17 total recipe
Effort:Easy
Ingredients:
12 ounces firm tofu
8 ounces sharp Cheddar cheese -- grated
2 eggs -- beaten
1/4 cup cream1/4 teaspoon onion powder
1 dash cayenne
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
How to Prepare:
Drain tofu well (i let mine sit in the colander for awhile and then
squished even more liquid out of it with my hand)
Mix all ingredients together mashing the tofu well (but leaving a
few chunky pieces),
Place in a buttered casserole dish. Sprinkle with Parmesan & a
little paprika. Bake at 350 for 30-40 minutes. The top should be
golden brown. (its the crispy brown parts that really give it the
flavor)