More recipes

I've been a bad girl. So I'm posting a few untested recipes to inspire me...

Cauliflower Mozzarella Salad Basilico

½ head cauliflower, shredded w/food processor (@ 4c.)

15 cherry tomatoes, halved

15 strong black olives, pitted & coarsely chopped

1 T. finely minced sweet red onion

2 T. olive oil

¼ c. pesto

1 T. wine vinegar

½ t. salt

¼ t. pepper

Cook the cauliflower “rice” until tender-crisp (about 5 mins on HI in micro). Let it cool.

Add tomatoes, olives, mozzarella & onion + toss well

Whick together olive oil, pesto, salt, & pepper, Pour mix over salad + toss. Let salad sit for ½ hr to overnight.

Olive-Stuffed Mushrooms

1-1/2 lbs large mushrooms

20 stuffed green olives

2 8-oz pkgs cream cheese

1/8 to ¼ c. Worcestershire

Preheat 350

Wash shrooms, remove stems

Chop olives

Combine in bowl: olives, cream cheese, Worcestershire

Spoon into mush caps, place in broiler pan

Bake 15-20 mins until cream chs slightly browned.

Middle Eastern Chicken, Lentil & Spinach Stew

Prep 10 mins - Cook 6 hrs - Serves 5

2 T. olive oil

2 lbs skinless boneless chix breast

1 10-oz pkg frozen chopped spinach, thawed & water pressed out

1 med. Onion, finely chopped

1 carrot, finely chopped

¾ cup lentils, rinsed & picked over

2 c. chix broth

½ lemon

½ c. water

Grease slow cooker crock w/olive oil – lv excess in crock. Add all remaining ingredients except for lemon and water; mix well.

Push the lemon, cut-side down, into the middle of the mixture.

Cover + cook on LOW for 6 hours. When done, add water and mix well before serving

457 cals/60g Protein/ 19g Net carbs/ 13g fat/137mg Chol/623 mg Sodium