Instant Pot

Cauliflower Tots

4 c. cauliflower florets, steamed (about 1/2 large cauliflower)
1 large egg, lightly beaten
1 cup shredded cheddar
1 cup freshly grated Parmesan
2/3 cup panko breadcrumbs - These always have sugar if storebought
You can make your own breadcrumbs - find breadcrumbs in freezer - 7-10 minutes at 325 2 tbsp. freshly chopped chives
Kosher salt
Freshly ground black pepper
Preheat oven to 375°. Grease a large baking sheet with cooking spray. In a food processor, pulse steamed cauliflower until riced. Place riced cauliflower on a clean kitchen towel and squeeze to drain water. Transfer cauliflower to a large bowl with egg, cheddar, Parmesan, Panko, and chives and mix until combined. Season with salt and pepper to taste. Spoon about 1 tablespoon mixture and roll it into a tater-tot shape with your hands. Place on prepared baking sheet and bake for 15 to 20 minutes, until tots are golden. Can add some tomato sauce for dipping. FOR AIR FRYER
In a food processor, pulse steamed cauliflower until riced. Place riced cauliflower on a clean kitchen towel and squeeze to drain water. Transfer cauliflower to a large bowl with egg, cheddar, Parmesan, Panko, and chives and mix until combined. Season with salt and pepper to taste. Spoon about 1 tablespoon mixture and roll it into a tater-tot shape with your hands. Working in batches, arrange in basket of air fryer in a single layer and cook at 375° for 10, until tots are golden. Meanwhile, make spicy ketchup: Combine ketchup and Sriracha in a small serving bowl and stir to combine.

Brussel Sprout Chips

1/2 lb. brussels sprouts, thinly sliced
1 tbsp. extra-virgin olive oil
2 tbsp. freshly grated Parmesan, plus more for garnish
1 tsp. garlic powder
Kosher salt
Freshly ground black pepper
Caesar dressing, for dipping Preheat oven to 400°. In a large bowl, toss brussels sprouts with oil, Parmesan, and garlic powder and season with salt and pepper. Spread in an even layer on a medium baking sheet. Bake 10 minutes, toss, and bake 8 to 10 minutes more, until crisp and golden. Garnish with more Parmesan and serve with caesar dressing for dipping.

Garlic-Parm Zucchini Sauté

1 tbsp. extra-virgin olive oil 2 cloves garlic, minced 3 large zucchini, cut into rounds 1/2 tsp. dried oregano Kosher salt Freshly ground black pepper Pinch of crushed red pepper flakes 1/4 c. freshly grated Parmesan In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, 30 seconds. Add zucchini and oregano. Cook until zucchini is tender, about 10 minutes. Season with salt, pepper, and a pinch red pepper flakes. Top with Parmesan and serve warm.

Aunt Dolli's Scalloped Potatoes

My cousin Kelly made this for me in her Mom's original Pyrex.



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6 medium potatoes
1/3 cup finely chopped onion
3 tablespoons whole grain flour
1/4 teaspoon pepper
1 1/2 teaspoons salt
3 tablespoons olive oil
or 4 tablespoons of butter
2 1/2 cups skim milk
Cheese for topping
Directions
In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. 3 Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes. 4 Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands). Top with shredded cheese.

Can try olive oil instead of butter
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Nutrition Info

Tomato Salad

SERVES: 4
2 1/4 pounds mixed ripe tomatoes, different shapes and colors
Sea salt and freshly ground black pepper
A good pinch dried oregano from the garden
Red grape juice with splash of white balsamic vinegar
Extra-virgin olive oil
1 clove garlic, peeled and grated
1 fresh red chile, seeded and chopped

Slice the tomatoes to a uniform size. Place them in a collander, salt the tomatoes, use a little pepper. Toss in a collander, season again and give a couple more tosses. The salt will draw excess moisture out of the tomatoes. Put colander on top of a bowl to stand for around 15 minutes in the sink. Transfer the tomatoes to a large bowl and sprinkle with oregano. Dressing: 1 part vinegar to 3 parts oil, clove of garlic and one cut up red chile. Drizzle the tomatoes with enough dressing to coat everything.

Stuffed Baked Potatoes or Zucchini

High Dairy Alert

Total Minutes: 55
Number of Servings: 8
Ingredients
4 medium baking potatoes or large Zucchini
3/4 cup low-fat (1%) cottage cheese
1/4 cup 1% milk
2 tablespoons fat-free plain Greek yogurt
1 green onion, chopped
3/4 teaspoon herb seasoning
4-6 drops hot pepper sauce
2 tablespoons shredded reduced-fat Cheddar or Parmesan cheese
If you like garlic, cover a head of garlic with foil and roast along side potatoes.
Horseradish is also good, but hey, they add sugar to Horseradish, so read the label.
Directions
1. Prick potatoes with fork. Bake at 425º F for 60 minutes or microwave on high until fork is easily inserted.
2. Cut potatoes or zucchini in half lengthwise. Carefully scoop out insides leaving about 1/2 inch of pulp inside shell. Mash pulp in large bowl.
3. Mix in the remaining ingredients except cheese. Spoon mixture into potato shells.
4. Sprinkle each top with 1/4 tablespoon cheese.
5. Place on baking sheet and return to oven. Bake 15-20 minutes or until tops are golden brown.

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• Easy and quick.

• Kale Avocado Bacon Salad

  Servings: 4 people
  Ingredients
  5 ounces baby kale and or baby spinach
  1/2 cup sliced almonds
  1 medium avocado diced
  8 slices bacon cooked and chopped
  1/2 cup Parmesan cheese
  1/2 cup Olive Oil and Balsamic Vinegar Salad -
  can add a tbsp of Monkfruit Sweetner if you taste and find it not sweet enough
  

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  Can try:
  🥄shrimp instead of bacon
  🥄Apples, diced
  🥄Cheddar Cheese instead of Parmesean
  🥄Can make dressing and marinate the kale