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Category: Dinner (Page 4 of 38)

Garlic Zucchini Recipe

Ingredients:
2 large zucchinis
10 cloves of garlic
Olive Oil
Salt

Instructions:

Perfect recipe for those who just love garlic!

Grate the zucchinis. Chop the cloves of garlic

Sauté zucchini and garlic in Olive oil. Add salt to taste.


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Sesame Green Beans & Peppers Recipe

Ingredients:
1 lb fresh green beans
1 medium sized red bell pepper (can use yellow) cut in 1/4″ strips
2 tablespoons toasted sesame seeds
1 teaspoon sesame oil

Instructions:

Trim green beans and blanch in boiling water about 2 minutes. Drain and rinse under cold water. Place in a serving bowl with bell pepper and toss with remaining ingredients.


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Green Casserole Recipe

Ingredients:
3 oz green beans, cut into bite-size pieces
3 oz Brussels sprouts, cut into bite-size pieces
3 oz Broccoli, cut into bite-size pieces
1 1/2 oz walnuts, chopped
2 tablespoon soy oil
1/2 teaspoon fresh dill, chopped
1/4 teaspoon sage
1/2 teaspoon salt
Juice of 1/2 lemon
Pinch of cayenne pepper

Instructions:

Steam beans, brussels sprouts, and broccoli for 8 minutes.

Combine beans and walnuts with remaining ingredients and 2 ounces water.

Transfer to blender and puree until smooth. Pour sauce over vegetables.

Serve hot or cold.


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Italian Artichoke Recipe

Ingredients:
2 tablespoons olive oil
14 oz. artichoke hearts
3 garlic cloves,minced
3 tablespoons fresh lemon juice
2 tablespoons grated Parmesan cheese

Instructions:

In a medium skillet, heat olive oil over high heat. Add artichokes and cook 2 minutes to heat through. Reduce heat to low.

Stir in garlic and lemon juice. Cook 5 minutes longer. Remove from heat.

Add Parmesan cheese. Stir gently to mix. Transfer to an oiled broiling pan.
Finish off under preheated broiler to brown at edges, 2 minutes.


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Lemon Pepper Broccoli Recipe

Ingredients:
9 oz package frozen broccoli spears
2 tablespoons butter, melted
1/2 teaspoon grated lemon peel
1/8 teaspoon pepper

Instructions:

Cook broccoli according to package. Drain.

Place broccoli in serving dish. In a small bowl combine butter, lemon peel and pepper. Pour over broccoli.

Total carbs per serving = 2 g
Makes 6-8 servings


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Meat Loaf Recipe

Ingredients:
2 pounds chop meat
3/4 cup grated Romano Cheese
1 large egg
1/4 cup parsley
1/4 cup heavy cream
5-6 strips of crumbled bacon
Salt and pepper to taste

Instructions:

Mix all ingredients together (if too moist add more cheese)

Shape into a loaf place in a pan and take a pastry brush and coat the top with a little tomato sauce

Bake at 350 for 45 min

Number of Servings: 4 (only carbs come from tomato sauce, 6 per loaf)


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Mexican Casserole Recipe

Ingredients:
1 pound ground beef
1 packet of Taco Seasoning
1/2 medium onion
2 cloves of garlic
1 block of cream cheese (softened)
Chopped lettuce
Shredded Cheese
Salsa or favorite taco sauce (optional)

Instructions:

Brown ground beef with onions and garlic until fully cooked.

Add in taco seasoning mix. Stir together. When fully cooked and mixed, pour into square casserole dish and let cool for 5-8 minutes.

Spread softened cream cheese on the top making sure it is spread evenly over the ground beef and covered. Sprinkle shredded cheese on top.

Put tomatoes and lettuce over the shredded cheese.

Add salsa or taco sauce if desired.

Makes 5-6 Servings.
Be sure to refrigerate leftover right away.


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Parmesan Artichoke Casserole Recipe

Ingredients:
2 (10 ounce) cans artichoke hearts in water, drained
8 ounces grated Parmesan cheese
2 teaspoons garlic powder
1/2 cup mayonnaise
2 tablespoons dried parsley
1 pinch paprika

Instructions:

Preheat oven to 350 degrees.

Place artichoke hearts in a glass mixing bowl. Mix in cheese, garlic powder, mayonnaise and parsley until well coated.

Spread mixture in 9×13 inch glass baking dish and sprinkle with paprika.

Bake in oven until bubbly, about 25 to 35 minutes. Serve hot.


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Cauliflower “Potato” Salad Recipe

Ingredients:
1 medium head cauliflower, broken into small florets
1/4 cup mayonnaise
2 tablespoons lemon juice
2 packets stevia
1/2 teaspoon dried mustard
3 green onions, chopped
1 very finely chopped jalapeno pepper
or 2 tablespoons chopped green bell pepper
Salt
Pepper

Instructions:

Cook cauliflower in a large pot of boiling salted water 10 minutes, until tender. Drain and rinse under cold water; pat dry.

In a large mixing bowl, mix mayonnaise, lemon juice, stevia, and mustard. Add cauliflower, green onion and pepper (optional).

Mix well until vegetables are evenly coated with dressing. Add salt and pepper to taste.

Chill 30 minutes for flavors to blend.

Servings: 6


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Roasted Lemon Asparagus Recipe

Ingredients:
1 pound fresh asparagus, woody ends trimmed
2 lemons, sliced very thin
2 tablespoons olive oil
4 teaspoons of fresh oregano
Salt
Pepper

Instructions:

Preheat oven to 450F.

Combine all the ingredients well on a rimmed baking sheet, making sure to completely coat all the spears with oil.

Roast for 13 – 15 minutes, shaking the pan to toss a couple of times. Serve and enjoy!


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