Cauliflower Casserole

1 head cauliflower - separated
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup crushed corn flakes
1/4 cup chopped green bell pepper
1 tsp. salt
1/4 cup grated parmesan cheese
Dash of paprika

Preheat oven 325 degrees. Grease 2 quart baking dish. Steam cauliflower until crisp-tender: about 5 minutes. Combine sour cream, cheddar cheese, corn flakes, bell pepper, and salt in medium bowl. stir in cauliflower, transfer to baking dish. sprinkle parmesan cheese and paprika over top. Bake uncovered until heated through, 30-35 minutes.

Roasted Garlic Mushrooms

16 even-sized open cup mushrooms, stalks cut level3 tbsp corn or vegetable oil
75g unsalted butter, softened
3 cloves garlic, chopped very finely
2 tbsp fresh thyme, chopped
1 1/2 tbsp lemon juice
salt and freshly ground black pepper to taste
50g fresh breadcrumbs


Preheat the oven to 400F. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.

Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.

Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

Spaghetti Squash Casserole

1 spaghetti squash, halved lengthwise and seeds removed1 tablespoon vegetable oil
1 small onion, chopped
2 cloves garlic, chopped
1 teaspoon dried basil
2 plum tomatoes, chopped
1 cup (8 ounces) 1% cottage cheese
1/2 cup (2 ounces) shredded low-fat mozzarella cheese
1/4 cup chopped parsley
1/4 teaspoon salt
1/4 cup (1 ounce) grated Parmesan cheese
3 tablespoons seasoned dry bread crumbs

Preheat the oven to 400

Coat a 13" x 9" baking dish and a baking sheet with nonstick spray. Place the squash, cut side down, on the sheet. Bake for 30 minutes, or until tender when pierced with a sharp knife. With a fork, scrape the squash strands into a large bowl.

Meanwhile, warm the oil in a medium skillet set over medium heat. Add the onion, garlic, and basil. Cook for 4 to 5 minutes, or until the onion is soft. Add the tomatoes. Cook for 3 to 4 minutes, or until the mixture is dry.

To the bowl with the squash, add the cottage cheese, mozzarella, parsley, salt, and the onion mixture. Stir to mix. Pour into the prepared baking dish. Sprinkle with the Parmesan and bread crumbs.

Bake for 30 minutes, or until bubbly and heated through.

Courtesy of: Squash A Country Garden Cookbook

Mini Pot Pies

Mix 1/2 cup of Bisquick, 1/2 Cup of Milk, and 2 eggs together for a base. (put about 1 tablespoon in each muffin cup)
Top with about 1/4 cup of any "fillings" you want. - Cheeseburger, Pizza, BLT, Chicken and Veggies, etc.... You can mix it up in the pan (any meat should already be cooked)

Then top with one more tablespoon of the "Bisquick Mixture" - and bake at 375 for 25-30. It's a great way to get rid of your leftovers! These can also be frozen! Just pop them into the microwave for a quick meal on the go!

Courtesy of: Getting Skinny with Amanda

CREAM CHEESE MASHED POTATOES

5 lb. baking potatoes
6 oz. cream cheese
8 oz. sour cream
½ c. butter
½ c. milk
2 tsp. onion salt

Peel potatoes and cut into thin slices. Cook 15-20 minutes in boiling water or until fork tender. Drain. Put potatoes and remaining ingredients in a large mixing bowl and beat until fluffy. Put in a lightly-greased 9x13 dish. Bake, uncovered, at 325 degrees for 50 minutes. (I garnished my pan of potatoes with thin slices of butter and parsley just to add a little “flair.”)NOTE: Unbaked mashed potatoes may be chilled up to 2 days before baking. Let stand at room temperature for 30 minutes, then bake as directed.

BAKED ZUCCHINI GRATIN

1 med. Onion, sliced
2 lb. zucchini, sliced
½ c. margarine, melted & divided
2 c. shredded Mozzarella cheese
½ c. plain bread crumbs, for a kick use Italian seasoned
¼ c. grated Parmesan cheese

In a lightly-greased 9x13 pan, layer onion and zucchini, sliced. Drizzle with ¼ cup melted margarine. Sprinkle with Mozzarella cheese. Combine remaining ¼ cup margarine, bread crumbs and Parmesan cheese. Sprinkle evenly over top. Bake at 350 degrees for 35 to 40 minutes, or until zucchini is fork tender.

TANGY CORN RELISH

2 corn on the cob
1 avocado, chopped
2 Roma tomatoes, chopped
Handful of Italian Parsley (chopped)
1 green onion


DRESSING

1 lemon (juiced)
¼ C. olive oil
Garlic salt (to taste)
Salt (to taste)


Bring water to a ROLLING BOIL. Drop corn in the cob in for only about 1 minute and then remove from water and cool. Cut corn off of the cob. Mix with avocado, tomatoes, parsley and green onion. (The warm corn will actually make the avocado soft….which is how you want it to be.) Prepare the dressing and pour over the top of corn relish. Mix well and serve chilled.

CHEESY ZUCCHINI RICE CASSEROLE

1 C. uncooked long grain rice (white Minute Rice)
3 medium zucchini, cut into 1/8" slices
1 can (4 oz.) mild chopped green chilies
4 C. shredded Monterey Jack cheese, divided
2 C. sour cream
2 T. green pepper (chopped), optional
2 T. onion, chopped
1 T. minced fresh parsley
1 tsp. salt
1 tsp. dried oregano
1 large tomato, sliced

Cook rice according to package directions. In a saucepan, cook zucchini in 1" of water until crisp-tender; drain and set aside. Place rice in a greased shalow 3 qt. baking dish. Layer with chilies and 1 1/2 C. cheese. In a bowl, combine sour cream, green pepper, onion, parsley, salt and oregano. Spread over cheese. Layer with zucchini and tomato. Sprinkle with remaining cheese. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

BAKED CORN CASSEROLE

1 C. rice
2 C. water
Cook rice and set aside.
1 T. vegetable oil
1/2 C. chopped onion
1 clove garlic; chopped
Saute onion and garlic in vegetable oil.
1 can green chilies
3/4 C. kernel corn
1/2 C. sour cream
1/2 C. fresh cilantro; chopped
2 1/4 C. grated cheddar cheese

Combine all ingredients and bake at 325 degrees for 30 minutes.