Ingredients for Crust:
1 head of cauliflower
1 egg
Pesto (recipe below)
2 tomatoes
2 eggs, fried or poached
Directions for Crust:
“Rice” the cauliflower by chopping it into pieces and placing it in a food processor or blender. Pulse it until the cauliflower looks grain like. Place in microwave for about 4 to 6 minutes until soft. (optional, you can wring out any liquid from the cauliflower by placing it in a dish towel twisting it out. Many people have commented this helps keep it from sticking to the pan when cooking it) Mash the cauliflower with a fork. Combine with egg. Place on lightly greased baking sheet and shape into large rectangle. Bake in oven on 450 for 12 to 15 minutes. Add pesto and top with slices of tomato and fried or poached eggs.
Ingredients for Pesto:
1/2 cup walnuts
2 cups basil leaves
1/2 cup olive oil
3 cloves garlic
1/4 tsp. salt
1/8 tsp. black pepper
1/2 Cup grated parmesan cheese (optional if you want it dairy)
Directions for Pesto:
Combine ingredients in a blender, pulse until smooth. Makes about 1/2 cup of pesto.
Ingredients:
1 lb. ground beef
2 cloves garlic, crushed
8 oz. sliced mushrooms
1 onion, diced
1/2 tsp. montreal steak seasoning
1/2 tsp. garlic powder
1/2 tsp. salt
2 10.5oz cans of condensed mushroom soup
Directions:
Saute onions until tender. Add mushrooms and cook until tender. Remove mushrooms and onions from pan. Add ground beef to the pan and cook until no longer pink. Add mushrooms and onions back to pan. Add mushroom soup to beef mixture and cook for several minutes until combined and heated through. Serve over egg noodles or baked sweet potatoes. (to bake the sweet potatoes, slice in half and place on foil lined baking sheet cut side down for about 40 minutes on 400′)
Ingredients:
1 lb. boneless skinless chicken breasts
1 cup of mayo
1 tsp. dijon mustard
2 cups corn flake crumbs
1/2 tsp. salt
1/4 tsp. black pepper
Orange Sauce Ingredients:
1 cup water
1 cup of orange preserves
2 tablespoons orange juice
1 tablespoon soy sauce
1 tsp. crushed ginger
1 clove of garlic, crushed
1 tablespoon corn starch mixed with 1/8 cup of water
1/4 cup chopped scallions
Directions:
Season corn flake crumbs with salt and pepper. Combine mustard and mayo. Coat chicken with mayo mixture then corn flake crumbs. Place on lightly greased baking sheet, spray with cooking oil (PAM) and cook in oven on 350′ for 25-30 minutes until chicken is cooked. While the chicken cooks, prepare sauce by combining sauce ingredients (excluding the cornstarch and water) in a pot on the stovetop over medium heat. Bring to a boil,then add the cornstarch mixed with water and stir until sauce thickens.Once chicken is cooked, serve over rice with sauce and scallions.
Ingredients:
1 sweet onion, diced
1 tablespoon olive oil
3 cloves garlic, diced
1 cup of frozen spinach
1 lb. ground beef
2 eggs
1/2 cup bread crumbs
1 tsp. salt
1 tsp. montreal steak seasoning
Directions:
Saute onion and garlic in oil until tender. Add spinach and saute until cooked through. Remove from heat and combine with beef in large mixing bowl. Add eggs, bread crumbs and spices to beef mixture. Using wet hands, form 1 inch balls using a tablespoon scooper. Place in oven on greased baking sheet on 400’ for 20 minutes until slightly browned. Once cooked, serve over quinoa or rice with Pomegranate Glaze. You can serve this as the main dish or as an appetizer by sticking a toothpick in each meatball and placing pomegranate glaze on the side for dipping.
Pomegranate Glaze:
1 cup pomegranate juice
1/4 cup brown sugar
1/4 cup balsamic vinegar
1 tsp. corn starch + 1 tsp. water
Bring ingredients to a boil then simmer and stir until a glaze forms and thickens. Serve over meatballs.
Ingredients:
1 head of lettuce, chopped up
1 avocado, diced
1 lb. of grilled chicken cut into pices
Pomegranate Dressing:
1/4 cup olive oil
2 tablespoons red wine vinegar
4 tablespoons pomegranate juice
1 tablespoon djon mustard
1 tablespoon honey
salt & pepper to taste
Directions:
Place lettuce in a large serving bowl. Layer chicken and avocado on top. Sprinkle pomegranate seeds over salad. Combine dressing ingredients in a bowl and whisk together until blended. Dress the salad right before serving.
Ingredients:
2 eggs
1/2 cup of mayo
1/4 cup chopped celery
2 tablespoons chopped parsley
2 tsp. dijon mustard
1/2 tsp. salt
1/2 tsp. montreal steak seasoning
1/2 cup of bread crumbs
6 sticks of fake crab
Directions:
Mix ingredients together in a large mixing bowl. Shape into balls about the size of 1 tablespoon. Place on lightly greased baking sheet and cook in oven on 400′ for 15-20 minutes. Serve with Cilantro Lime Dipping Sauce.
Cilantro Lime Dipping Sauce:
1/2 cup of mayo
2 tablespoons chopped cilantro (fresh!)
Juice of 1/2 lime
1/4 tsp. chile powder
