Crab Cakes Recipe : Paula Deen. Girl Growing Small - smilestones: Cauliflower Crust Garlic... Mini Cauliflower Pizza Bites. Maryland Crab Cakes II Recipe. Www.food.com/recipe/low-carb-crab-stuffed-mushrooms-94656. Savory Crab Stuffed Mushrooms Recipe. Crab Stuffed Mushrooms II Recipe. Crab Stuffed Mushrooms II Recipe. Crab Stuffed Mushrooms Recipe. Skinny Vegetable Lasagna. This is a wonderful fall vegetable lasagna recipe! This is a low-carb vegetable lasagna recipe so it doesn’t leave you feeling weighed down after you eat it. It will leave you feeling satisfied! I’ve included a vegetarian option and an option with ground turkey.
Both options are equally delicious and yummy. The day I made this recipe my husband and I ending up having it for breakfast, lunch and supper! Lol I guess it was that good! Shake up your nightly meals one day this week by trying this healthy vegetable lasagna! When making this lasagna recipe make sure to pick a high quality marinara sauce. Makes 6 Servings Ingredients: 2 Large Zucchinis 1 Bottle Natural Marinara Sauce (I used organic) ¼ Cup Egg Whites 1 Cup Dry Curd Cottage Cheese (non-fat cottage cheese will work too) Real, Fine-Grated Parmesan Cheese 1 Pack of Firm Tofu (optional – you could also use turkey sausage in its place) 1 Cup Non-Fat Mozzarella Cheese (I used a vegan cheese and it worked great) Salt Pepper Directions: Spicy Basil Tofu Pizza Strips. For anyone that enjoys tofu this recipe is for you! It is really simple and so good. These Spicy Basil Tofu Pizza Strips are little pieces of tofu heaven. The flavors are so simple yet so complementary.
You can serve this dish along side of vegetables, in quinoa or with a fabulous dip. I love that this recipe explodes with flavor without any dairy. The basil on top of these pizza strips crisps-up like kale chips – just amazing! The spicy sauce with nutritional yeast just gives these so much flavor. Again, have fun with this recipe and use the ingredients to your personal preference (more or less as shown in the photos). This recipe goes amazing with our Creamy Cheese and Chive Dip (found here) and our Raw Sundried Tomato and Cashew Cheese (found here). This recipe can also be enjoyed with any of our Hummus Recipes found here – The 9 Best Hummus Recipes. This recipe is vegan, gluten free, low-carb, added B12, delicious and easy! Ingredients: Directions: Pre-heat oven to 425 F. Spicy Basil Tofu Pizza Strips.
Vegan Cauliflower Mac & Cheese (Low-Carb) This recipe came about because honestly I wanted Mac and Cheese! I wanted it with no dairy, no guilt, no pasta and with a crusty, yummy top. I love this dish! It turned out great for me. It is a wonderful, healthy, low-carb version of Mac and Cheese. To me this is the perfect comfort food.
This recipe is gluten free, grain free, low carb, dairy free, vegan, easy and high fiber. Prep time: 15 Minutes - Cook time: 25 Minutes - Total time: 40 Minutes Yield: Makes 3 Servings Ingredients: 2 1/2 Cups Pre-Grated Cauliflower (Using a cheese grater or food processor until rice-texture) Cheese Sauce Ingredients: 3 Tbsp Flax Meal (Ground Flax) 3 Tbsp Unsweetened Almond Milk 7 Tbsp Nutritional Yeast 1 Tsp Melted Coconut Oil 2 Tsp Stone Ground Mustard 1/4 Tsp Garlic Powder 1/4 Tsp Onion Powder 1/4 Tsp Sea Salt 1/2 Tsp Sriracha Hot Sauce (Optional) Pepper (to taste) Topping Ingredients: 1 Tbsp Almond Flour 1 Tbsp Nutritional Yeast Directions: Pre-heat oven to 450 F.
25 Healthy & Delicious Ways to Stuff Zucchini (Low Carb & Vegan Options Included) Stuffed Zucchini is a delicious, fun and low carb way to create a great meal. There are so many different options. Below I’m going to list my favorite healthy stuffed zucchini recipes. The recipes below range from low carb to vegan to high fiber. Beside each I will write a note on how to prepare that recipe for best results. DAMY Members - One Zucchini (or two stuffed zucchini halves) is your serving size. If the zucchini recipe you choose contains carbohydrates this is a lunch recipe.
Prep time: 10 Minutes - Cook time: 35 Minutes - Total time: 40 Minutes Yield: Makes 4 Servings. Ingredients: 4 Medium – Large Zucchini (Sliced length-wise with the middle scooped out) 1/2 Cup Water Directions: Pre-heat oven to 375 F. Click the titles to see the recipes! Vegan Cauliflower Mac & Cheese *Add all ingredients to zucchini before you bake. Creamy Cheese and Chive Dip (Vegan) *Add all ingredients after you bake or with 5 minutes to go for warm dip.
Spicy Tofu Basil Pizza Strips Cashew Cheese Raw Soft Tacos. Cauliflower Pizza Bites. When I am trying to eat better (ie: more veggies less chocolate) then I find it really helpful to have healthy snacks available for when I get the munchies. When I want something to snack on, I want it NOW. Let me start off by saying, these tasted very good. And...they were fairly simple to make. And....they are a great, healthy alternative for a snack. And... they freeze well so can be on hand for those cravings. Now...that being said....I probably won't be making them again anytime soon. Why? Well...let me show you a photo... This is my mini muffin tin in the aftermath of these pizza bites. I had to scrub out 24 tiny little circles and 12 tiny little squares. I mean...S-C-R-U-B... Not cool. The cauliflower mixture really cooked right onto the pans. Oddly enough, the pizza bites popped right out the pan (after I ran a butter knife around the edge of each one) and held their shape great. I don't know that paper liners would work....
Hmmm....any ideas? Cauliflower Pizza Bites. Baked Eggplant Parmesan. Eggplant is hearty enough to replace chicken or veal for a satisfying meatless meal. Dredging and panfrying the eggplant slices adds crunch and flavor, before smothering them in the pan with spicy marinara sauce. Serve with a big green salad. Baked Eggplant Parmesan For the spicy tomato sauce: 2 Tbs. olive oil 4 large cloves garlic, chopped 4 cans (28 oz./875 g. each) diced tomatoes, drained 1 tsp. red pepper flakes Salt and freshly ground pepper 2 Tbs. olive oil, plus more for dish 1 egg, beaten with 1 Tbs. water 1/2 cup (2 oz./60 g.) dried bread crumbs 1/2 tsp. dried oregano 2 Tbs. grated Parmesan cheese 2 small eggplants, about 1 1/2 lb. (750 g.) total, each cut crosswise into 8 slices 1 cup (4 oz./125 g.) shredded mozzarella cheese To make the spicy tomato sauce, in a large saucepan, heat the oil over medium heat.
Preheat the oven to 400 degrees F (200 degrees C). Put the egg mixture in a wide, shallow dish. In a large fry pan, warm 1 tablespoon of the oil over medium-high heat. Baked Chicken with Cherry Tomatoes, Herbs and Lemon. When the temperatures rise, we crave light main meals that can be assembled and cooked in 30 minutes or so. Here, tender chicken breasts are baked to bring out their peak flavor, and topped with sweet cherry tomatoes and tart lemons. If you like, you can omit the tarragon and sage and top the finished dish with fresh basil and parsley leaves lightly drizzled with olive oil. Baked Chicken with Cherry Tomatoes, Herbs and Lemon 6 1/2 tsp. olive oil 4 boneless, skinless chicken breast halves (about 5 oz each) 8 oz. cherry or grape tomatoes, halved 1 1/2 tsp. balsamic vinegar 1/2 tsp. sea salt freshly ground pepper, to taste 1 lemon, cut into 8 thin slices 6-8 fresh tarragon sprigs 8-10 fresh sage leaves Directions Preheat oven to 375°F.
Place chicken in prepared baking dish. Top each chicken breast half with 2 lemon slices. Bake until chicken is opaque throughout, 25-30 minutes. Chicken with Mustard and Walnut Coating. Bread crumbs mixed with fragrant lemon zest, crunchy walnuts, spicy mustard and aromatic shallot form a crispy crust on chicken breasts and seal in the natural juices. Serve with steamed broccoli or wilted greens and rice for a simple, satisfying weeknight dinner. Looking for more ways to mix up basic chicken breasts? Check out our fresh ideas. Chicken with Mustard and Walnut Coating 4 boneless, skinless chicken breast halves, each about 5 oz. 1 egg 2 Tbs. 1/2 cup panko (Japanese bread crumbs) 1/4 cup finely chopped walnuts 1 small shallot, minced 1 1/2 tsp. grated lemon zest 1/2 tsp. dry mustard 1/8 tsp. cayenne pepper 2 Tbs. olive oil Coarse kosher salt and freshly ground black pepper, to taste Position a rack in the lower third of an oven and preheat to 400°F.
Place the chicken breast halves between 2 sheets of waxed paper. In a large ovenproof nonstick fry pan over medium heat, warm the olive oil. Add the chicken to the pan and cook until golden brown underneath, about 2 minutes. Pizza Bianca with Prosciutto and Fig. Prepared with a thin crust in the Roman style, this pizza has no tomato sauce (hence the name pizza bianca, or white pizza).
Instead, it’s brushed with olive oil, then topped with dried figs, thinly sliced prosciutto, peppery arugula and two types of cheeses. Pizza Bianca with Prosciutto and Fig For the pizza dough: 4 tsp. active dry yeast 2 tsp. sugar 2 cups warm water 4 1/2 cups bread flour 4 tsp. salt 2 Tbs. olive oil 3 Tbs. extra-virgin olive oil 3 cups shredded mozzarella cheese 6 oz. sliced dried figs 9 oz. thinly sliced prosciutto 3/4 cup arugula 4 1/2 oz.
To make the pizza dough, in the bowl of an electric mixer fitted with the dough hook, combine the yeast, sugar and warm water and let stand for 5 minutes. Stop the mixer, remove the dough hook and cover the bowl with plastic wrap. Transfer the dough to a lightly floured work surface. Place a granite pizza stone in a cold oven and preheat to 450°F. Brush the dough with 1 Tbs. of the olive oil. Mustard-Crusted Salmon with Red Potatoes. Spicy mustard rubbed onto fish imparts a quick infusion of flavor. The whole meal goes into the oven at the same time, as waxy new potatoes roast alongside the salmon. Add a salad of peppery arugula or fresh petite peas, and whisk a dollop of mustard into the vinaigrette to bring it all together.
Mustard-Crusted Salmon with Red Potatoes 1 lb. (500 g.) red-skinned potatoes, quartered 2 Tbs. olive oil Salt and freshly ground pepper 1/4 cup (2 oz./60 g.) 2 Tbs. dry mustard 4 salmon fillets, about 6 oz. (185 g.) each, skin removed 4 Tbs. (1 oz./15 g.) panko or fresh bread crumbs 1/4 cup (1/2 oz./15 g.) chopped fresh flat-leaf parsley Preheat the oven to 375 degrees F (190 degrees C).
Meanwhile, in a small bowl, stir together the Dijon and dry mustards. Arrange the fillets in the pan, breaded side up, next to the potatoes. Sea Bass Poached with Tomatoes and Pesto. It may sound extravagant, but poaching fish fillets slowly in olive oil is an excellent way to ensure you don’t overcook the fish. Don’t worry about oiliness, either. The flesh, which cooks to a toothsome tenderness, is infused with the flavor of the oil but does not absorb the oil itself.
During summer, add cherry tomatoes (golden orange Sungold and yellow pear tomatoes are favorites) to the hot oil to add color and some sweet-tart juices. Sea Bass Poached with Tomatoes and Pesto For the pesto: 1 cup (1 oz/30 g) lightly packed fresh basil, cilantro, or flat-leaf parsley leaves or a combination, plus coarsely chopped herb(s) of choice for garnish 1 tsp. grated lemon zest 1 Tbs. fresh lemon juice 1/2 cup (4 fl oz/125 ml) extra-virgin olive oil 4 sea bass fillets, 4-6 oz (125-185 g) each 1 tsp. sea salt Extra-virgin olive oil for poaching 1 cup (6 oz/185 g) red or golden orange cherry tomatoes or yellow pear tomatoes, or a combination, halved. Baked Zucchini & Tomato Tian. Ripe, fresh vegetables and herbs meld their delicious flavors when layered together in a single baking dish. This tian makes a beautiful side dish alongside roasted chicken or grilled meats, but it can also stand alone as a light dinner with crusty bread.
Baked Zucchini & Tomato Tian 2 Tbs. olive oil, plus more for greasing 1 red onion, sliced Salt and freshly ground pepper 3/4 lb. (375 g.) plum (Roma) tomatoes, sliced 2 small zucchini, about 3/4 lb. (375 g.) total weight, sliced 1 Tbs. minced fresh basil 1 Tbs. minced fresh marjoram 1/4 cup (2 fl. oz./60 ml.) chicken broth or water Preheat the oven to 350 degrees F (180 degrees C). In a frying pan over medium heat, warm the 2 tablespoons olive oil. Arrange the tomato and zucchini slices over the onion in alternate rows. Cover and bake until the vegetables are bubbling and tender, about 40 minutes. Tuna with Shallot Gremolata. Fennel and mustard seeds add flavor and texture to this mild fish, which is topped off with an easy and refreshing shallot-parsley-lemon garnish.
Rice or mashed potatoes and a fennel and orange salad are perfect accompaniments. Tuna with Shallot Gremolata 1 1/2 lb. (750 g.) albacore tuna steak, about 1 inch (2.5 cm.) thick 1 tsp. mustard seeds 1 tsp. fennel seeds Coarse kosher salt and freshly ground pepper 1 lemon 1/3 cup (1/2 oz./15 g.) chopped fresh flat-leaf parsley 1 shallot, minced 1 tsp. olive oil Cut the tuna into 4 pieces and place in a shallow baking pan. To make the gremolata, finely grate the zest from the lemon and place the zest in a small bowl (reserve the lemon for another use). In a large nonstick frying pan over medium-high heat, warm the oil. FY! Healthy Eating.
Cauliflower "Steaks" This is an amazing first course or side dish. Roasted slabs of cauliflower topped off with a tomato olive type salsa. I read about this technique in an older issue of Bon Appetit. Taking a whole head of cauliflower, peel off the outer leaves, standing it on its core end and cutting slabs from it’s thickest part, a good half inch or a more keeping everything intact resembling a little tree.
I decided to roast my “steaks” so I drizzled each side with olive oil, salt, pepper and a sprinkling of romano or parmesan cheese of course! Bake in a 400F oven until tender and golden on each side gently flipping each “steak” over with a spatula. The end result gives you the perfect surface for a topping of your choice, think about it for a minute, the possibilities are endless! It was the perfect compliment to the creamy roasted slabs of cauliflower, and a definite WOW factor! Buon Appetito! Omnomnom. Crispy eggplant stacks. There is a Basset Hound in our neighborhood.
Jason had a Basset growing up, and being a long dog person myself, I love seeing this pup out and about. The other day, he was walking by our house and I said, “there’s the Basset – loping along…” - Jason called him Hopalong Bassety. I have been listening to Toby Keith nonstop in my car. Really old Toby Keith. I could not be happier, and I sing along as I drive… I am now a regular viewer of Days of our Lives. Dad got me hooked, and when I showed up on Friday, he wrote “our show is almost on”.
We have a small pond in our back yard. After several very long weeks, I had a true weekend of relaxation and fun. If you like eggplant, this is the recipe for you. Inspired by open-faced eggplant sandwiches dairy, egg, soy, and gluten free, vegan serves four Grind flax seed in blender, coffee grinder. Clean and dry eggplant. Preheat oven to 300 degrees. Using food processor or a mallet, crush corn flakes into crumb. Serve over a bed of quinoa. Baby Red Potato Bites. Recipe for Grilled Zucchini Pizza Slices. MAX EFFORT MAX RESULT.
PIZZA!!! Low carb, low fat, low cal style! Spaghetti squash gratin. How to Make Healthy Roasted Broccoli. Roasted Tomato Soup with Broiled Cheddar. Baked Chicken w/ Panko & Dijon. Baked Sweet Potato Sticks. Turkey Veggie Meatloaf Cups.