Spinach and Italian Sausage Lasagna

Ingredients

1 tub cottage cheese
1 package of your favorite italian sausage
3 cups spinach
1 jar marinara sauce
1/2 medium white onion
2 cups mushrooms
3 garlic cloves
Mozzarella cheese

Directions

  • Preheat the oven to 375ºF
  • Combine Spinach, cottage cheese, garlic and onion (finely chopped).
  • Cut sausage into round slices, about 1/2 inch thick.
  • In a large baking dish, grease the bottom of the pan. Start with a layer of marinara sauce, next a layer of mushrooms, then a layer of spinach mixture. Repeat until everything is used.
  • Top with mozzarella cheese.
  • Place in oven for 50 minutes (sauce should bubble).
  • Cool for 5 minutes.

 

Loaded Cauliflower

Another replace potatoes with cauliflower recipe.

Ingredients

  • 1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
  • 6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
  • 6 Tbs chopped Chives
  • 1/2 cup Mayonnaise
  • 1/2 cup Sour Cream
  • 2 cups Colby Jack Cheese ( may use cheddar)
  • 8 oz container sliced mushrooms (optional)

Directions

  1. Preheat oven to 425°
  2. In a large pot boil water and cook Cauliflower for 8 – 10 minutes, drain and let cool.
  3. In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms(optional) and cauliflower and mix well.
  4. Place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles.
  5. Bake for 15-20 minutes until cheese is melted.
  6. Top with remaining 3 T chives and serve.

Spicy Baked Cauliflower and Sweet Potatoes

Another one from 101 Healthy Low-Carb Recipes That Taste Incredible this time by paleOMG.

Ingredients

  • 1 head of cauliflower, stem and leaves removed, roughly chopped,
  • 1 sweet potato, diced
  • 1 yellow onion, diced
  • 4 tablespoons bacon fat, melted
  • 1 tablespoon smoked paprika
  • 2 teaspoons cayenne pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes
  • salt and pepper, to taste

Directions

  1. Preheat oven to 375 degrees.
  2. Add all ingredients to a 9×13 glass baking dish. Mix well.
  3. Place in oven to cook for 30-35 minutes until sweet potatoes are tender.

Vegetable Tian

Source: For the Love of Cooking

This is a recipe I adapted from one I found in “Barefoot in Paris”. We had friends over for dinner so I served this Vegetable Tian and it was a HUGE hit. The veggies were perfectly roasted, the potatoes were nice and tender and the caramelized onions were sweet and salty. The whole dish was delicious and it looked really pretty too. All of my friends loved this dish and so did most of the kids. I am looking forward to making this again and again. I served this alongside the Chicken with 40 Cloves of Garlic and they paired nicely together.

2 tbsp olive oil (divided)
1 large sweet yellow onion cut in half and sliced
2 cloves of garlic, minced
1-2 russet potatoes, unpeeled
1 zucchini
1 yellow squash
1 cup sundried tomatoes
Sea salt, freshly cracked black pepper, to taste
Dried thyme, to taste
1/2 cup of grated Parmesan cheese

Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.

Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned. Enjoy.