Zucchini Crust Pizza

 

 

Zucchini Crust Pizza
Serves 14
The best zucchini recipe ever. Simple to make & tastes simply scrumptious!
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Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Prep Time
15 min
Cook Time
12 min
Total Time
27 min
90 calories
10 g
35 g
4 g
5 g
2 g
154 g
322 g
3 g
0 g
1 g
Nutrition Facts
Serving Size
154g
Servings
14
Amount Per Serving
Calories 90
Calories from Fat 34
% Daily Value *
Total Fat 4g
6%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 35mg
12%
Sodium 322mg
13%
Total Carbohydrates 10g
3%
Dietary Fiber 2g
7%
Sugars 3g
Protein 5g
Vitamin A
14%
Vitamin C
36%
Calcium
9%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Zucchini Crust
  2. 8 cups shredded zucchini
  3. 1 cup shredded cheddar cheese
  4. 2/3 cup flour (sub almond flour)
  5. 2 cloves garlic, pressed or minced
  6. 3 tsp dried oregano
  7. 1 tsp basil
  8. 2 eggs, beaten
  9. 1/2 tsp salt
  10. Homemade Pizza Sauce
  11. 4 large tomatoes, quartered
  12. 2 tbls olive oil
  13. 2 garlic cloves, pressed or minced
  14. 1 tbls fresh oregano (sub 1 tsp dried)
  15. 1 tbls fresh tyme (sub 1 tsp dried)
  16. 1 tsp salt
Instructions
  1. Zucchini Pizza Crust
  2. 1.Preheat oven to 550F with a pizza stone pre baking in it.
  3. 2.In a large bowl, toss the zucchini with 1 teaspoon coarse salt and set aside for 15 minutes. Squeeze the excess moisture out of the squash by wrapping it up in a clean tea towel or piece of cheese cloth and wringing it out, discarding the water.
  4. 3.Once all of the excess moisture has been wrung out and discarded, place the shredded zucchini back into the bowl and add the cheddar cheese, flour, garlic, oregano, basil, eggs, and salt.
  5. 4.With your hands, incorporate all of the ingredients together.
  6. 5.Place the zucchini mixture onto a piece of parchment paper at least 15” in diameter, set on something solid that will make it easy to transfer into the oven.
  7. 6.Using your fingers, spread the zucchini crust mixture to form a circle about 14” in diameter, 1/2" thick. Pinch the edges up so that it forms a nice crust.
  8. 7.Once the pizza crust has been shaped, transfer the crust on the parchment paper onto the heated pizza stone in the oven. Bake for 8 minutes or until the crust starts to brown.
  9. 8.Once the zucchini crust has baked for 8 minutes, transfer the pizza on the parchment paper out of the oven, onto the solid surface you used before.
  10. 9.Top the pizza with sauce and any additional toppings that you'd like.
  11. 10.Once the toppings are on, transfer the pizza on the parchment paper back onto the heated pizza stone in the oven and bake for an additional 4 minutes.
  12. Homemade Pizza Sauce
  13. 11.In a large heavy bottomed sauce pan, add the tomatoes, olive oil, garlic, oregano, thyme, and salt.
  14. 12.Bring to a boil, breaking up the tomato. Lower the heat, then simmer for 15-20 minutes.
  15. 13.Once simmered, puree all of the ingredients in a blender.
beta
calories
90
fat
4g
protein
5g
carbs
10g
more
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Cauliflower “Tots”

califlower-tots-23

 

 

 

Cauliflower "Tots"
Serves 4
Yummy. Better than the real thing and healthy, too!
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Cook Time
20 min
Cook Time
20 min
110 calories
9 g
58 g
5 g
8 g
2 g
100 g
257 g
2 g
0 g
1 g
Nutrition Facts
Serving Size
100g
Servings
4
Amount Per Serving
Calories 110
Calories from Fat 43
% Daily Value *
Total Fat 5g
7%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 58mg
19%
Sodium 257mg
11%
Total Carbohydrates 9g
3%
Dietary Fiber 2g
6%
Sugars 2g
Protein 8g
Vitamin A
10%
Vitamin C
63%
Calcium
18%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 C cauliflower florets
  2. 1 large egg
  3. 1/4 C chopped red bell pepper
  4. 1/2 C shredded part-skim mozzarella or shredded cheddar cheese
  5. 1/8 C grated Parmesan cheese
  6. 1/4 C Panko bread crumbs (or 4 C Gluten Free Crumbs)
  7. Kosher salt & black pepper to taste (about a dash each)
  8. 1/4 C chopped fresh cilantro
Instructions
  1. Preheat oven to 375 degrees & spray cookie sheet with cooking spray. While oven is heating, steam cauliflower until fork-tender. Once cauliflower is steamed, pulse in a food processor until coarsely grated, about 5 pulses.
  2. Combine all ingredients, stirring together in large mixing bowl. Because mixture doesn't expand in the oven, you can form tots into any shape you like. I chose oval, for a more traditional look, but you could also form into balls, squares, or even hearts for a fun twist. Place "tots" on baking sheet, one at a time.
  3. Bake for 10 minutes, then flip tots over. Bake an additional 10 minutes, or until golden brown.
beta
calories
110
fat
5g
protein
8g
carbs
9g
more
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Jalapeno & Cheddar Cauliflower Muffins

 

Jalapeno & Cheddar Cauliflower Muffins
Serves 12
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
150 calories
4 g
61 g
11 g
9 g
6 g
60 g
311 g
1 g
0 g
4 g
Nutrition Facts
Serving Size
60g
Servings
12
Amount Per Serving
Calories 150
Calories from Fat 98
% Daily Value *
Total Fat 11g
17%
Saturated Fat 6g
31%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 61mg
20%
Sodium 311mg
13%
Total Carbohydrates 4g
1%
Dietary Fiber 0g
2%
Sugars 1g
Protein 9g
Vitamin A
7%
Vitamin C
17%
Calcium
23%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups finely riced, raw cauliflower **
  2. 2 Tbsp minced jalapeno
  3. 2 eggs, beaten
  4. 2 Tbsp melted butter
  5. ⅓ cup grated parmesan cheese
  6. 1 cup grated mozzarella cheese
  7. 1 cup grated cheddar cheese
  8. 1 Tbsp dried onion flakes
  9. ¼ tsp salt
  10. ¼ tsp black pepper
  11. ½ tsp garlic powder
  12. ½ tsp baking powder
  13. ¼ cup coconut flour
Instructions
  1. Combine the cauliflower, jalapeno, eggs, add melted butter in a medium bowl. Add the grated cheeses and mix well. Stir in the onion flakes, salt, pepper, garlic powder, baking powder and coconut flour until thoroughly combined.
  2. Divide the batter evenly between 12 greased muffin cups. Bake in preheated 375 degree (F) oven for 30 minutes or until golden brown. Turn off the oven and leave the muffins inside for one hour to firm up. Remove and serve warm or cold.
beta
calories
150
fat
11g
protein
9g
carbs
4g
more
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Helen’s “Potato” Salad

 

 

 

Helen's "Potato" Salad
Serves 16
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
79 calories
3 g
50 g
7 g
2 g
1 g
61 g
200 g
1 g
0 g
5 g
Nutrition Facts
Serving Size
61g
Servings
16
Amount Per Serving
Calories 79
Calories from Fat 59
% Daily Value *
Total Fat 7g
10%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 50mg
17%
Sodium 200mg
8%
Total Carbohydrates 3g
1%
Dietary Fiber 1g
3%
Sugars 1g
Protein 2g
Vitamin A
3%
Vitamin C
24%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 16 ounce bag frozen cauliflower
  2. 4 hard boiled eggs, chopped
  3. 2 stalks celery, chopped
  4. 3 green onions
  5. 3 tablespoons yellow mustard
  6. 1/2 cup mayonnaise
  7. 2 tablespoons dill pickle relish, optional
  8. 1/8 teaspoon celery seed, optional
  9. 1/4 teaspoon pepper, or to taste
  10. 1/2 teaspoon salt, or to taste
  11. Pinch dill, optional
Instructions
  1. Cook the cauliflower until soft, but not mushy; drain well. Cool, then cut in small pieces. Mix the mustard with the mayonnaise, then mix all ingredients into the cauliflower. Chill at least 2 hours.
beta
calories
79
fat
7g
protein
2g
carbs
3g
more
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Cauliflower Soup

 

Cauliflower Soup
Serves 16
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
22 calories
3 g
0 g
1 g
1 g
0 g
108 g
372 g
1 g
0 g
0 g
Nutrition Facts
Serving Size
108g
Servings
16
Amount Per Serving
Calories 22
Calories from Fat 7
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 372mg
16%
Total Carbohydrates 3g
1%
Dietary Fiber 1g
4%
Sugars 1g
Protein 1g
Vitamin A
1%
Vitamin C
39%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ½ Tbsp. olive oil
  2. 2 garlic cloves, minced
  3. 1 onion, diced
  4. 1 head cauliflower, diced
  5. 32 ounces vegetable broth
  6. 1 tsp. salt
  7. grated parmesan for serving, if desired (do not add if making paleo)
  8. sliced green onions for serving, if desired
Instructions
  1. In a dutch oven pot (or heavy pot), heat olive oil over medium heat. Add onion and garlic. cook until softened, about 5 minutes.
  2. Add cut up cauliflower and vegetable broth. Bring to a boil then cover and simmer for 15-20 minutes until cauliflower is softened.
  3. Carefully pour entire contents of pot into blender (I use my Vitamix). Add salt.
  4. Carefully blend until smooth. Serve in bowls with grated parmesan cheese on top (if desired) and sliced green onions.
beta
calories
22
fat
1g
protein
1g
carbs
3g
more
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Ricotta Fritters

ricotta-fritters1

Ricotta Fritters
Serves 10
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Prep Time
2 min
Cook Time
10 min
Total Time
12 min
Prep Time
2 min
Cook Time
10 min
Total Time
12 min
95 calories
3 g
40 g
6 g
6 g
4 g
56 g
113 g
0 g
0 g
2 g
Nutrition Facts
Serving Size
56g
Servings
10
Amount Per Serving
Calories 95
Calories from Fat 56
% Daily Value *
Total Fat 6g
10%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 40mg
13%
Sodium 113mg
5%
Total Carbohydrates 3g
1%
Dietary Fiber 0g
1%
Sugars 0g
Protein 6g
Vitamin A
4%
Vitamin C
7%
Calcium
13%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1½ cups ricotta - use a brand like Calabro that is dryer and your result will be better
  2. 1 large egg
  3. ¼ teaspoon freshly grated nutmeg - Badia brand under one dollar for 3 whole nutmegs
  4. 1 lemon for zesting
  5. ¼ cup Parmesan cheese
  6. 2 tablespoons flour
  7. sea salt and freshly ground black pepper
  8. olive oil
Instructions
  1. Blend the ricotta, egg, nutmeg, ½ teaspoon lemon zest, Parmesan, flour, ½ teaspoon salt and a few grinds of black pepper until a thick batter forms.
  2. Heat 1 tablespoon olive oil in a nonstick skillet over medium high heat and use a big spoon to make dollops of mixture in the pan - I like to make many, small fritters as they are easier to flip over. Cook for 1 to 2 minutes, peek under the edge and if nicely browned, carefully turn and cook on other side until softly firm to touch and golden brown.
  3. Serve plain or with a minced grape tomato salad with olive oil and balsamic.
beta
calories
95
fat
6g
protein
6g
carbs
3g
more
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Braised Chicken

 

Braised Chicken
Serves 12
This chicken recipe is not only delicious, but "braising" adds flavor and moistness to your meat, making it really sit right in your tummy.
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Prep Time
45 min
Cook Time
2 hr
Total Time
3 hr
Prep Time
45 min
Cook Time
2 hr
Total Time
3 hr
309 calories
4 g
126 g
12 g
42 g
3 g
228 g
666 g
2 g
0 g
8 g
Nutrition Facts
Serving Size
228g
Servings
12
Amount Per Serving
Calories 309
Calories from Fat 110
% Daily Value *
Total Fat 12g
19%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 126mg
42%
Sodium 666mg
28%
Total Carbohydrates 4g
1%
Dietary Fiber 1g
3%
Sugars 2g
Protein 42g
Vitamin A
6%
Vitamin C
9%
Calcium
4%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 ¾ pounds bone-in chicken pieces, preferably dark meat.
  2. 2 ½ tsp. kosher salt, divided
  3. ½ tsp. ground black pepper
  4. 1 ½ Tbsp. extra-virgin olive oil
  5. ⅓ cup finely chopped shallots
  6. 1 ½ cups red wine vinegar
  7. 1 cup chicken broth
  8. 2 Tbsp. tomato paste
  9. 1 cup canned whole peeled plum tomatoes, drained and quartered
  10. 6 cloves garlic
  11. 4 sprigs of thyme
  12. 3 bay leaves
  13. 2 Tbsp. finely chopped parsley
Instructions
  1. 1. Preheat oven to 300°. Season chicken with 2 tsp. salt and pepper. Heat oil in a 5- to 6-quart Dutch oven or wide, ovenproof pot over medium-high heat. Arrange half the chicken in pot in a single layer and cook, turning once, until golden brown, 12 to 15 minutes. Transfer to a plate and repeat with remaining chicken.
  2. 2. Add shallots and cook, stirring occasionally, until golden, about 2 minutes. Add vinegar and cook until much of the acrid aroma has dissipated, 3 to 5 minutes. Add broth and ½ cup water, bring to a vigorous simmer, and cook until slightly reduced, 3 to 5 minutes.
  3. 3. Whisk in tomato paste and remaining ½ tsp. salt. Add tomatoes, then arrange chicken in pot, skin side up, pouring over any accumulated juices from plate. Tuck garlic, thyme, and bay leaves in liquid. Cover pot snugly with foil, then lid, and transfer to oven. Cook 1 hour and 15 minutes, until chicken is very tender.
  4. 4. Let rest 30 minutes; discard thyme and bay leaves. Scatter parsley on top and serve.
Notes
  1. Most of the prep time you're doing other things while this dish simmer or cooks in the oven. Get it started, check in periodically. It's worth the time, promise!
beta
calories
309
fat
12g
protein
42g
carbs
4g
more
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