Veggie Grounds & Cauliflower Rice Casserole

 

1 tsp oil 1/2 yellow onion, diced 3 garlic cloves, crushed 1 cup Veggie Ground Round (Used Gardein) 1/2 cup water

1 cup carrot, grated

2 cups spinach, chopped salt &Pepper to taste 4 cups of riced Cauliflower (used Green Giant Frozen) 1/2 light sour cream 3 tbsp milk 1 cup of grated cheddar/mozzarella mix 1. Preheat oven to 375F 2. Heat oil in a large skillet to medium-high. 3. Add onions and sauté until tender 4. Add garlic and stir 5. Add Veggie ground and 1/2 cup water. Stir and cook until heated 6. Add grated carrot, spinach, salt and pepper. Mix well while cooking. Cook until spinach is wilted 7. Remove from heat 8. Microwave cauliflower rice for 5 minutes in a microwave safe dish. 9. In a 9 x 9 inch baking dish add cooked cauliflower, sour cream, milk and basil. Stir together until combined. 10. Add skillet veggies and veggie grounds and 1/2 cup of cheese and mix well to combine. 11. Top with remaining cheese 12. Bake for 25 minutes. 13. Remove and let sit for 5 minutes before serving.

Nutrition Facts
Servings: 4
Amount per serving
Calories	200
% Daily Value*
Total Fat 8.1g	10%
Saturated Fat 2.4g	12%
Cholesterol 25mg	8%
Sodium 410mg	18%
Total Carbohydrate 18.2g	7%
Dietary Fiber 5.4g	19%
Total Sugars 5.2g
Protein 15.8g
Vitamin D 1mcg	3%
Calcium 263mg	20%
Iron 16mg	89%
Potassium 881mg	19%

Veggie Loaded Lasagna

650ml jar of tomato sauce (Used Classico Basil Tomato)
1/2 cup of water (Used it to clean out the jar of tomato sauce)
3/4 cup meatless ground round, optional (Used Gardein) 4 oven ready lasagna noodles broken in pieces 1 cup of low fat cottage cheese 1/3 cup of light feta 2 cups of spinach, chopped 4 gloves of garlic, crushed 1 egg 2 cups sliced mushroom 1 1/2 cup grated carrots (about 2 carrots) 1/2 cup light grated cheese 1/4 cup grated parmesan

1. Preheat oven to 350 degrees F. (Optional)Lightly coat a 8 inch by 8 inch rectangular baking dish with cooking spray.

2. Stir together egg, cottage cheese, feta, spinach, and garlic

3. In a separate bowl stir tomato sauce, water and meatless ground round.

4. Add 1/2 cup of tomato sauce mix on bottom of baking dish and layer 1/2 of the broken lasagna noodles

5. Spread 1/2 of the cottage cheese mix on noodles, then 1/2 of the mushrooms and carrots. Spread 1/2 of the tomato sauce mix.

6. Layer the last half of the broken lasagna noodles and repeat the layers. (remaining cattage cheese mixture, mushrooms, carrots and tomato sauce mix)

7. Cover with foil and bake for 60-70 minutes.

8. Uncover and add the 1/2 cup light cheese and 1/4 cup parmesan.  Bake uncovered for another 20 minutes or until it has slightly browned and bubbly. 

9. Let it set for 15-20 minutes. 

Nutrition Facts
Servings: 4
Amount per serving
Calories	387
% Daily Value*
Total Fat 14.8g	19%
Saturated Fat 5.7g	28%
Cholesterol 63mg	21%
Sodium 1087mg	47%
Total Carbohydrate 39.5g	14%
Dietary Fiber 7.4g	26%
Total Sugars 12.5g
Protein 25.3g
Vitamin D 132mcg	658%
Calcium 325mg	25%
Iron 4mg	22%
Potassium 380mg	8%

Bacon, Chive & Cheddar Pancakes

6 slices of bacon, cooked and chopped

2/3 cups of sharp cheddar cheese, grated

2 tbsp of chives chopped fine

1 cup of unbleached white flour

½ cup of whole wheat flour

3 ½ tsp of baking powder

1 tsp of salt

1 tsp of raw cane sugar

1 ¼ cups of milk

1 egg

3 tbsp of butter, melted

1 tbsp of oil (or as much is needed)

1.     Mix flours, baking powder, salt, sugar, chives, cheese and bacon in a large bowl

2.    Add milk, egg and butter.  Stir until batter is smooth.

3.    Preheat oil in pan or griddle on medium high heat.

4.    Scoop about ¼ cup of batter per pancake and pour in heated pan. Brown on both sides.

Nutrition Facts
Servings: 6
Amount per serving
Calories	350
% Daily Value*
Total Fat 22.2g	28%
Saturated Fat 10.1g	50%
Cholesterol 81mg	27%
Sodium 983mg	43%
Total Carbohydrate 22.7g	8%
Dietary Fiber 1g	4%
Total Sugars 3.3g
Protein 15.3g
Vitamin D 8mcg	42%
Calcium 289mg	22%
Iron 2mg	10%
Potassium 481mg	10%

Lemon Dill Cheesy Breadsticks

1 ¼ cups on unbleached white flour PLUS approx. ¼ cup
1 tsp of honey
1 ½ tsp baking powder
½ tsp salt
2 tsp of Epicure’s Lemon Dilly Dip Mix
½ cup of grated cheddar
⅔ cup milk
2 tbsp of olive oil

1.     Preheat oven to 450 degrees

2.    Combine first 6 ingredients and stir

3.    Add milk to form a soft dough

4.    Gently knead on a floured surface adding more flour if needed

5.    Shape into a flat rectangle and cut into sticks. (Makes about 10)

6.    Place on a lined cookie sheet and brush with oil

7.    Bake for 12-14 minutes

Nutrition Facts
Servings: 4
Amount per serving
Calories	181
% Daily Value*
Total Fat 12.4g	16%
Saturated Fat 4.5g	23%
Cholesterol 18mg	6%
Sodium 413mg	18%
Total Carbohydrate 13.7g	5%
Dietary Fiber 0.5g	2%
Total Sugars 3.3g
Protein 5.6g
Vitamin D 0mcg	1%
Calcium 239mg	18%
Iron 1mg	3%
Potassium 231mg	5%

 

 

Refried Bean and Pumpkin Enchiladas

2 cans of refried beans (395ml each)
1 cup of puréed pumpkin (cooked fresh or canned)
1 ½ cups of salsa (your favorite)
1 ½  tsp of  cumin
1 tsp of oregano
1 cup of grated sharp cheddar
8 - 10 tortilla shells

Topping
2 table spoons of green onion or chives

¼ cup of salsa
¼ cup of grated cheese
 

1.     In a large pan heat refried beans, pumpkin, salsa, cumin and oregano on medium heat until heated through about 10-15 minutes. Stir often.

2.    Add grated cheese and mix.

3.    Remove from heat and let cool enough to handle.

4.    Preheat oven to 350 degrees.

5.    Take about 1/2 cup of bean mixture for each tortilla and roll then place in baking dish. Will make about 8-10 enchiladas.

6.    Cover enchiladas with remaining salsa, cheese and green onions and bake for 35-40 minutes.

Nutrition Facts
Servings: 4
Amount per serving
Calories	564
% Daily Value*
Total Fat 23.4g	30%
Saturated Fat 13.4g	67%
Cholesterol 43mg	14%
Sodium 2005mg	87%
Total Carbohydrate 63.9g	23%
Dietary Fiber 11.6g	42%
Total Sugars 6.1g
Protein 24.8g
Vitamin D 1mcg	4%
Calcium 528mg	41%
Iron 6mg	31%
Potassium 448mg	10%

Easy Crockpot Potatoes Gratin

3 ½ cups of potatoes sliced thin
½ cup of sweet onions sliced
1 can of evaporated milk
1 cup of grated cheddar cheese
2 tsp of dried thyme
1 tsp of powdered garlic
¼ tsp of paprika
¼ tsp of salt
Fresh pepper to taste
½ tsp of mustard

 

1.     Mix milk, cheese thyme, garlic, paprika, salt, pepper, and mustard together

2.    Place slice potatoes and onions in a medium size Crockpot and pour milk mixture over top.

3.    Cook on high for 5 hours or on low for 8-10 hours.

Nutrition Facts
Servings: 6
Amount per serving
Calories	242
% Daily Value*
Total Fat 11.1g	14%
Saturated Fat 6.8g	34%
Cholesterol 38mg	13%
Sodium 291mg	13%
Total Carbohydrate 25.9g	9%
Dietary Fiber 1.7g	6%
Total Sugars 7.8g
Protein 11.2g
Vitamin D 2mcg	11%
Calcium 321mg	25%
Iron 2mg	8%
Potassium 656mg	14%