SIDE DISHES

Zucchini Rounds

Don't forget that you can get the free subscription to www.foodonthetable.com  The code is SUMMERFREE.  I have tried several new recipes and wanted to share a a few of my favorites.

Servings: 4
Ready In: 15 minutes

Prep Time: 5 minutes

Cook Time: 10 minutes

Wait Time: 0 minutes

Ingredients

• 1/2 (teaspoon) Black Pepper (ground)
• 1/2 (teaspoon) Salt
• 2 (tablespoon) Grated Parmesan Cheese (May want to add a little more Parmesan on top)
• 2 (tablespoon) Extra-virgin Olive Oil
• 1 (tablespoon) Italian Seasoning (mccormick)
• 3 Zucchini (cut into 1/4-inch slices)

Directions

1. Preheat oven to 425°.
2. Spray a rimmed baking sheet with nonstick cooking spray.
3. In a large bowl, combine zucchini, Italian seasoning, olive oil, cheese, salt, and pepper.
4. Spread zucchini in a single layer on prepared baking sheet.
5. Bake for 8 to 10 minutes, turning once.
6. Serve immediately.

Nutrition Information

This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.

amount per serving

Calories 68

Total Fat 7g

Saturated Fat 1g

Cholesterol 1mg

Sodium 314mg

Carbohydrate 0g

Dietary Fiber 0g

Sugars 0g

Protein 1g

Vitamin A 0%

Vitamin C 2%

Calcium 1%

Iron 0%

Potassium 23mg

NOTE:  We loved this dish and served it with tomato sauce with a little bit of Italian seasoning, garlic and onion powder added to the sauce.  It was great.  I would try this again soon.

Oven-Roasted Cauliflower
1/2 head of cauliflower
2 T. butter
1/2 cup Parmesan cheese 
Preheat oven at 350 degrees.  Line cookie sheet with foil spread with 2 T. of softened butter and place cut up cauliflower on pan.  Sprinkle cauliflower with Parmesan cheese.  Bake for 30 to 45 minutes until tender.  The Parmesan cheese will brown.
 

Bacon-and-Cheese-Stuffed Mushrooms (p.369 Phase 1 Better Homes and Gardens Cookbook)

1 3-ounce package cream cheese, softened

2 T finely shredded Parmesan cheese

1 T snipped fresh basil or dried basil, crushed

1/8 t. freshly ground black pepper

2 slices bacon, crisp-cooked and crumbled

12 large fresh mushrooms (1 1/2 to 2 inches in diameter)

For filling, in a small bowl stir together cream cheese, Parmesan cheese, basil, and pepper.  Stir in bacon; set aside.  Rinse and drain mushrooms.  Pat dry with paper towels.  Remove and discard stems.  Place mushroom caps, stem side down, in a shallow baking pan.  Bake in a 425 degree oven  for 10 minutes.  Remove from pan and drain mushrooms, stem sides down, on paper towels.  Return mushrooms, stem sides up, to baking pan.  Divide filling among caps.  Bake for 8 to 10 minutes more or until heated through.

Makes 4 servings (3 per serving) - 3 g net carbs

Nutrition Facts per serving:  182 cal., 15 g total fat (8 g sat. fat), 39 mg chol., 412 mg sodium, 3 g carbs, 0 g fiber, 11 g protein

NOTE:  We loved these and will make them again.  They were great!  This recipe will become a holiday tradition.  I will make them again next year.

Sugar-Free Sweet Potato Casserole

Yesterday I took this casserole to our Thanksgiving dinner with friends.  I got many complements on the recipe.  No one even knew it was sugar-free until I told them.

4 cups cooked sweet potatoes (I used 3 medium size sweet potatoes.)

1 stick melted butter

1 cup zero calorie baking sweetener (I used Kroger brand.  This one is higher in carbs than stevia but doesn't have as much of the bitter after taste.)

2 eggs

1/2 t. vanilla extract

Mix the above ingredients together with a mixer until whipped smooth and creamy.  Pour into a greased baking dish.

Topping:

1 cup brown sugar sweetener (I used Kroger brand zero calorie brown sugar sweetener.)

1/2 cup almond meal

1/2 cup chopped pecans

1/2 stick cold butter, chopped into bits

Mix together brown sugar, almond meal and chopped pecans.  Cut in chopped bits of cold butter.  Sprinkle mixture on top of sweet potatoes.  Bake at 350 degrees for 30-40 minutes or until topping is golden brown and sweet potatoes are set in the middle.

Makes 15 servings. (Under 12 grams of net carbs per serving.)

Sweet Potato Fries

This is a great side dish with fish or a bun-less burger.

1 medium sweet potato

Peel sweet potato.  Microwave sweet potato for about 2 to 3 minutes to begin the cooking process.  Once removed from the microwave cut the sweet potato into fries.  Spread fries on cookie sheet and sprinkle with cinnamon and sweetener.  Bake at 350 degrees for 15-20 minutes until cooked and crispy.