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Category: Vegetables (Page 3 of 39)

Beef with Artichokes Recipe

Ingredients:
1/2 lb. ground beef browned
1 jar marinated artichokes (check labels for 0 grams carbs and sugar)
3-4 tablespoon spaghetti sauce
mozzarella cheese and parmesan cheese

Instructions:

Layer browned beef, artichokes, sauce and cheese. Repeat layers. Bake till all brown and bubbly.


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British Brussel Sprouts Recipe

Ingredients:
2 cups Brussels sprouts, boiled cut off bottoms and trim off extra leaves
1 cup Gruyere cheese, shredded
4 slices bacon

Instructions:

Cook the bacon in a large frying pan–brown it well so it will crumble easily.

In the same pan, brown the brussels sprouts in the bacon fat. Don’t actually get them brown, but sort of glaze them so they are tender and have acquired some of the bacon drippings.

Put them into a baking dish. Put 3/4 cup of the gruyere and the crumbled bacon on top. Stir gently so the sprouts don’t come apart. Top with the rest of the cheese. Serve hot.

Serves 4, 1/2 cup each.

Carb Count: 6.1 per serving.


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Smoky Cauliflower Recipe

Ingredients:
1 large head Cauliflower – broken into florets
2 Tbsp. olive oil
1 tsp. smoked paprika
3/4 tsp. salt
2 cloves garlic minced
2 tbsp minced Italian parsley

Instructions:

Place Cauliflower in large bowl – mix oil, paprika and salt and stir it into the cauliflower.

Transfer to a 15″ x 1″ baking pan.

Bake at 450 degrees for 10 minutes. Then stir in the garlic and bake 10-15 min. longer. Cauliflower will be lightly browned.

You can stir occasionally – during the last 5 minutes stir in the parsley or you can just garnish it with the parsley at the end.


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Hot and Spicy Spinach Recipe

Ingredients:
Nonstick cooking spray
1 red bell pepper cut into 1-inch pieces
1 clove garlic, minced
1 lb fresh spinach, chopped
1 tablespoon prepared mustard
1 teaspoon lemon juice
1/4 teaspoon red pepper flakes

Instructions:

Spray large skillet with nonstick cooking spray; heat over medium heat. Add red bell pepper and garlic; cook and stir 3 minutes.

Add spinach; cook and stir 3 minutes or just until spinach begins to wilt.
Stir in mustard, lemon juice and red pepper flakes. Serve immediately.

Serves 4.

Carb Count: 7 Carbs per serving.


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Spinach Casserole Recipe

Ingredients:
1 cup yellow onion, diced
3 oz bacon, diced
2 tablespoons butter
2 lb spinach, chopped finely
1/2 cup mushrooms, sliced
1 cup heavy cream
1/2 lb Swiss cheese, diced
Juice of one lemon.

Instructions:

Preheat oven to 350F.

Saute‚ onion and bacon in butter. Mix with all ingredients, and put into an oiled casserole dish. Cover and bake 1 hour.

Serves 8.

Carb Count: 8 carbs per serving.


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Baked Spinach with Ricotta Recipe

Ingredients:
3 cups chopped spinach
4 eggs, separated
1 pinch ricotta cheese
1/2 cup grated provolone cheese, or your choice
1/4 cup grated parmesan cheese
Salt
Black pepper
Nutmeg
Butter

Instructions:

Clean and trim the spinach leaves, and chop fine. Sprinkle about a teaspoon of salt over the chopped spinach, and let it stand for a while. (But before you add it to the recipe, be sure to press out as much of the moisture as possible.)

Butter a 2-quart casserole dish; Preheat the oven to 350°F-180°C.

Separate the eggs; beat the yolks with the three cheeses, then add pepper and nutmeg to taste.

Drain the spinach and stir it in.

Beat the egg whites until they’re stiff. Fold them into the spinach-and-cheese mixture. Turn all into the prepared casserole dish, and bake for 30 to 45 minutes.

Serves 4.

Carb Count: 2 carbs per serving.


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Broccoli Cheddar Bake Recipe

Ingredients:
4 cups chopped fresh broccoli
1/2 cup finely chopped onion
2 tablespoons water
2 eggs
2/3 cup sour cream
1 cup shredded cheddar cheese
1/2 teaspoon ground black pepper

Instructions:

Preheat the oven to 350 F.

Lightly coat a baking dish with butter.

In a skillet, combine the broccoli, onion and water. Saute over medium-high heat until the vegetables are tender, about 5 to 8 minutes. (Keep adding water to prevent the vegetables from drying out). Drain and set aside when the broccoli is done.

In a bowl, combine the eggs, sour cream and 3/4 cup cheese. Add in the broccoli mixture and pepper. Stir and mix well.

Transfer into the prepared baking dish.

Set the baking dish into a large pan filled with about 1 inch of water.

Bake uncovered until a knife inserted in the center comes out clean, about 45 minutes.

Remove from the oven and top with the remaining 1/4 cup shredded cheese. Let stand about 10 minutes before serving.


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Broccoli Frittata Recipe

Ingredients:
4 eggs
1 cup broccoli florets, cooked
1 large onion, thinly sliced
1/2 lb mushroom caps, thinly sliced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 tablespoons butter
3 tablespoons grated Parmesan cheese
1 teaspoon baking soda
Minced parsley for garnish

Instructions:

Put 2 tablespoons butter in an oven-proof skillet. Saute onions and mushrooms until golden; remove from stove.

Put eggs, baking soda, salt and pepper in bowl and thoroughly beat. Add onions, mushrooms and broccoli; mix well.

Add remaining butter to skillet and pour in egg mixture. Tilt pan to cover bottom with mixture. Fry on top of stove until eggs start setting. Sprinkle cheese on top; place pan under broiler and brown.

Cut into wedges and serve; garnish with parsley.

Serves 6

Carb Count: 5 Carbs per serving.


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Broccoli with Garlic Butter Recipe

Ingredients:
1 bunch broccoli, cut into flowerets
2 tablespoon unsalted butter
1 tablespoon olive oil
2 clove garlic, minced
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup grated parmesan cheese

Instructions:

In a large saucepan, bring a small amount of water to a boil over high Heat. Place Broccoli in a steamer basket and place basket in the pan. Cover and steam Just until crisp-tender, about 5 minutes.

Drain well and set aside. In a large nonstick skillet, heat butter and oil over medium-high Heat. Add Garlic and rosemary, saute for 1 minute.

Add broccoli to skillet; stir to coat with the butter mixture. Cook until heated through, about 1 to 2 minutes.

Season With salt and pepper. Place broccoli in serving dish. Sprinkle with Parmesan cheese and serve Immediately.

Serves 6.

Carb Count: 6 carbs per serving.


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Brussel Sprouts with Lemon Recipe

Ingredients:
1 Tbsp freshly squeezed lemon juice, plus 1 Tbsp grated lemon zest
1 lb brussels sprouts
1 Tbsp olive oil
4 teaspoons butter
1 garlic clove, minced
1 Tbsp black mustard seeds or poppy seeds
2 Tbsp dry white wine
Salt and pepper to taste

Instructions:

Put lemon juice in a large bowl.

Cut bottoms off sprouts. Halve sprouts lengthwise. Thinly slice the sprouts.

Transfer slices into bowl with lemon juice. Toss them in juice and separate leaves.

Heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still green and crisp. Takes about 3 to 4 minutes. Some leaves might brown slightly.

Add white wine, and sprinkle with salt and pepper. Cook, stirring, 1 minute more.

Turn off heat, add salt and pepper to taste and stir in the lemon zest, reserving a little for top of dish.

Transfer to a serving bowl, sprinkle with remaining zest and serve.

Serves 4.


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