Loaded Cauliflower

Ingredients:

• 1 large head of Cauliflower cut into bite size pieces (approx 6 cups) 
• 6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins) 
• 6 Tbs chopped Chives 
• 1/2 cup Mayonnaise 
• 1/2 cup Sour Cream 
• 2 cups Colby Jack Cheese ( or cheddar) 
• 8 oz container sliced mushrooms

Directions:

1. Preheat oven to 425° 
2. In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
3. In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. 
4. Bake for 15-20 minutes until cheese is melted. top with remaining 3 T chives and serve. 

Eggplant Lasagna with Meat Sauce

TOMATO MEAT SAUCE

INGREDIENTS

1 lb. Ground Beef

1/3 Cup Onion – Diced

2 Tbs. Garlic – Minced

1 tsp. Garlic Salt

28 oz. Can Whole Peeled Tomatoes – With liquid 

6 oz. Can Tomato Paste

6 oz. Cremini Mushrooms – Sliced

1 tsp. Dried Oregano

1 tsp. Dried Basil

1 tsp. Dried Parsley

½ tsp. Dried Bay Leaf

½ tsp. Garlic Powder

½ tsp. Onion Powder

½ tsp. Sea Salt

¼ tsp. Crushed Red Pepper Flakes 

 

DIRECTIONS

• In a large non-stick sauce pan over medium-high heat, brown ground beef with onion, garlic and garlic salt.  Drain excess grease.

 

• To the sauce pan, add tomatoes.  Mash the tomatoes into meat until they are crushed and broken up.

 

• To the sauce, mix in tomato paste, mushrooms, oregano, basil, parsley, bay leaf, garlic powder, onion powder, sea salt, and red pepper flakes.

 

• Reduce heat to low and simmer uncovered – 30 minutes.

 

Prep Time – 10 Minutes

Cook Time – 45 Minutes

Makes Servings: 25

Per Serving: 1/4 Cup

Calories – 48

Protein –  6 g

Carbs –  3 net g

Fat –  1.5 g

 

EGGPLANT LASAGNA

INGREDIENTS

1 Large Eggplant

6 Cups Tomato Meat Sauce

2 Cups Ricotta Cheese

2 Cups Mozzarella Cheese – Shredded

1 Cup Parmesan Cheese – Shredded

8 Small Fresh Basil Leaves – Chopped

1 Tbs. Dried Oregano

 

 

DIRECTIONS

• Preheat oven to 400° Line a baking sheet with aluminum foil.

• Cut ends off eggplants and slice lengthwise in ¼ inch slices.  You should end up with about 10 slices total.

• Brush each slice of eggplant with olive oil on both sides and sprinkle with a little salt and pepper.  Bake about 7 minutes each side.

• In a large mixing bowl, combine ricotta, Parmesan and basil. Mix until all ingredients are well incorporated.

• Pour 2 cups of sauce into the bottom of an 8×13 baking dish.  Spread into an even layer.  On top of the sauce, layer half of the eggplant slices.

• Layer on half of the ricotta mixture, spreading evenly across the entire dish.  Sprinkle ½ cup mozzarella cheese on top of the ricotta mixture.

• Pour 2 cups of meat sauce on top of the cheese and spread in an even layer across the entire dish.  Layer the remaining eggplant on top of the sauce.

• Layer second half of the ricotta mixture, spreading evenly across the entire dish.  Sprinkle ½ cup mozzarella cheese on top of the ricotta mixture.

• Pour remaining 2 cups of meat sauce on top of the cheese and spread in an even layer across the entire dish.

• Sprinkle remaining 1 cup of mozzarella cheese evenly across the entire dish.  Sprinkle oregano on top of cheese.  Cover with foil and bake for 30 minutes.  Remove foil and broil on high 5-8 minutes. Let stand 15 minutes before cutting.

Prep Time –  20 Minutes

Cook Time –  60 Minutes

Makes Servings: 8

Per Serving:

Calories – 330

Protein – 29 g

Carbs – 9 net g

Fat – 20 g