Zoodles with Scallops and Bacon

I love scallops, but rarely make them at home. My former coworkers would always know what I was going to order when there were scallops on the menu. Ha! I’m not sure why I don’t make them at home, but now that I have this recipe, I’ll be making them more often.

My husband and I both loved the zoodles, the lemony sauce and the crispy bacon. I used bay scallops, but I bet this would be delicious with sea scallops. Maybe next time! I also need to work on my searing technique. I think my scallops were a not dry enough – make sure you press out the water.

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Mushroom Ricotta Open-Faced Sandwiches

As I’ve mentioned before, I’m working to incorporate more meatless meals into our life and this recipe was perfect for that! I love mushrooms and this open-faced sandwich did not disappoint. Sautéed mushrooms and onions top a piece of crusty bread with ricotta and then topped with mozzarella cheese and baked in the oven until crispy. YUM!!

I paired our sandwiches with a salad and a glass of red wine, but this would make for a great appetizer too!

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Caprese Stuffed Portobello

I’m trying to get back on the meatless Monday bandwagon and eliminate some of the meat we’ve been eating recently. My husband had a battle with gout not too long ago and while we think we know what his triggers are, I’m hoping to help keep it away by slightly changing our diet. This recipe for stuffed portobello mushrooms will be one of my good to meals. It was quick and easy to make, and so delicious! The mushrooms are brushed with garlic butter, stuffed with fresh mozzarella and tomatoes and drizzled with balsamic vinegar topped with fresh basil.

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Veggie Fritters

Happy Sunday! I hope you’re having a great weekend. We’ve had a low-key weekend and is exactly what is needed before a crazy, busy week. Last week, I picked up a CSA share from a local, organic farm and received a bunch of carrots, zucchini and kohlrabi. I never had kohlrabi before but knew it was similar to a turnip – which I love, but it’s a little sweeter and milder. I decided I was going to make fritters with these three veggies and top them with a herb lemon yogurt sauce. It was great way to use them and work on eliminating any waste.

The yogurt sauce was bright and helped lighten up the dish since the fritters are fried in olive oil. The combination the zucchini, carrots and kohlrabi was perfect and you could swap any veggies out for ones you don’t like.

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Spinach Artichoke Stuffed Portobello

If you love spinach artichoke dip, you’ll love these stuffed portobello mushrooms! They worked great for meatless Monday dinners served with a green salad or you could cut them into slices for an appetizer.

They’re creamy, cheesy and have the perfect mixture of spinach and artichokes. They’re also were quick and easy to make …plus low carb! You could also make them ahead of time and bake them when you’re ready.

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Healthy Cauliflower Rice

Everyone likes takeout fried rice and it’s on my favorite things to get when I go to takeout from our local restaurant. I know it’s not the healthiest, so when I found this recipe for a healthier revision of “fried” rice, I knew it would be something my family would love. It did not disappoint either! My kids didn’t even realize the rice was swapped out with cauliflower. I served it with baked salmon and it was great for leftovers too!

Healthy

12 oz bag frozen rice cauliflower
2 Tbsp reduced sodium soy sauce
1 Tbsp sesame oil
1 Tbsp fresh grated ginger
2 Tbsp vegetable oil
2 eggs, beaten
2 garlic cloves, minced
1 onion, diced
6 oz broccoli florets, chopped
2 carrots, peeled and grated
1/2 cup frozen corn
2 green onions, thinly sliced

In a small bowl, whisk together the soy sauce, sesame oil and ginger; set aside. In a medium skillet over low heat, heat 1 tablespoon of oil. Add in the eggs and cook all the way through. Allow to cool before cutting into small pieces. Set aside until you’re ready to finish the dish. In a large skillet, heat the remaining oil over medium high heat. Add in the garlic and onion and stir often until the onions become translucent. Add in the broccoli, carrots and corn. Cook for 3 to 4 minutes until the vegetables are tender.

Stir in the cauliflower, eggs, green onions and soy sauce mixture. Stir constantly and continue to cook for an additional 3 to 4 minutes or until the cauliflower is heated through. Serve immediately.

Source: Damn Delicious

Loaded Cauliflower Mash

I bought a head of cauliflower last week when I saw this recipe as I was killing time on Pinterest. It looked so good and I knew it would perfectly for dinner one night especially since I’m back on the LCHF (low carb, high fat) wagon. It looked so good and I knew it would help squash my cravings for carbs. It definitely did that and I loved it! The mash is super easy to make and went along with burgers (of course, bunless for me). I would have loved a little green onion in it, but I forgot to grab a bunch when I was grocery shopping.

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Zucchini Lasagna

If you’re anything like me, you find yourself with way more zucchini than you know what do with. This recipe will take care of that problem for you! I loved the combination of zucchini and spinach, plus it’s a twist without the pasta. I swapped ground turkey in place of ground beef to make it even more healthy. I might add some mushrooms next time and I’ll definitely use a mandolin to slice the zucchini thinner.

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