Mexican Grilled Corn With Cilantro

I made this and forgot to take a picture. But this is honestly what it looked like and was delicious.

Ingredients:

• 2 ears of corn, shucked and cut into 6 pieces
• 1  tablespoon olive oil
• kosher salt and black pepper
• 1/4  cup Chopped fresh cilantro 
• 1  teaspoon fresh lime juice, plus lime wedges for serving

Directions:

1. Heat grill to medium. In a medium bowl, toss the corn with the oil and ¼ teaspoon each salt and pepper. 

2. Grill, uncovered, turning occasionally, until tender, 10 to 12 minutes (reserve the bowl).

3. Transfer the cooked corn to the reserved bowl and toss with the cilantro and lime juice.  Serve with lime wedges.

       

Nutritional Information

1. • Per Serving
   • Calories 70
   • Fat 4g
   • Sat Fat 1g
   • Cholesterol 0mg
   • Sodium 127mg
   • Protein 1g
   • Carbohydrate 9g
   • Sugar 1g
   • Fiber 1g
   • Iron 0mg
   • Calcium 2mg

Cheesy Fresh Corn Fritters

Ingredients:

1 cup fresh corn kernels

1 cup chopped sweet onion

3 Tbs. butter

1  1/2 self rising corn meal

1//2 cup of flour

1 tsp. Cajun seasoning 

1 tsp. sugar

1 cup buttermilk

2 eggs, beaten

2 cups shredded cheddar cheese

-Oil for deep frying-

Directions:  Cut off about two ears of fresh corn and chop the onion.

Melt the butter in a skillet, add the corn and onion and saute until the onion is just tender.

Mix cornmeal, flour, seasonings, sugar, eggs, and buttermilk until well mixed.  Add the corn and onion mixture and mix.  Add in the cheese last.  The mixture should be thick, but as it sits it will get tighter, if it gets too thick add just a tad of water.

Heat the oil in your deep fryer or pan to 375 degrees.  I use canola oil, you can use vegetable oil or peanut oil also.  Drop the fritters by about a tablespoon at a time.  You can use a cookie scoop or I use my small ice cream scoop and just dip about a tablespoon full.  Let them brown on each side, you will probably need to roll them over once to get them even and then remove to let drain on a paper towel lined plate.

Sesame-Ginger Steamed Broccoli

No steamer basket required for this recipe. A modest amount of liquid in a standard skillet steams the broccoli to perfection.

Ingredients:
1 lb. broccoli, cut into medium florets (6 cups loosely packed)
2 Tbs. mirin or sake
1 Tbs. tamari
1 Tbs. minced fresh ginger
1 tsp. toasted sesame oil
1 pinch salt
1 tsp. sesame seeds

Directions:
1. Place broccoli, mirin, tamari, ginger, oil, and 1/4 cup water in large (2- to 3-qt.) skillet. 

2. Cover, and bring to a simmer over medium heat. 

3. Steam 4 minutes, or until broccoli is bright green and crisp-tender. 

5. Sprinkle with salt and sesame seeds.

Mac-and-Cheese-Style Cauliflower

Get all the creamy, cheesy goodness of mac and cheese—without the high starch content of macaroni. To make your own breadcrumbs, tear firm, fresh bread into pieces and whirl in a food processor or blender until crumbs form.

• Ingredients:
• 1 large head cauliflower (1 ½ lb.), cut into medium florets (8 cups)
• 2 Tbs. butter or margarine
• 3 Tbs. all-purpose flour
• 2 cups low-fat milk
• 1 clove garlic, minced (1 tsp.)
• 2 cups grated extra-sharp Cheddar cheese
• ½ cup nutritional yeast
• 1 pinch cayenne pepper
• 2 egg yolks
• 1 ½ cups fresh breadcrumbs
• 
  

Directions:
1. Preheat oven to 350°F. 

2. Bring large pot of salted water to a boil. 

3. Add cauliflower florets, and boil 5 to 7 minutes, or until just tender. 

4. Drain, reserving 1 cup cooking liquid, and set aside.

5.  Melt butter in same pot over medium heat. 

6. Whisk in flour, and cook 1 minute, stirring constantly. 

7. Whisk in milk, garlic, and reserved cooking liquid, and cook 7 to 10 minutes, or until sauce is thickened, whisking constantly. 

8. Remove from heat, and stir in cheese, nutritional yeast, cayenne pepper, and egg yolks until cheese is melted. 

9. Fold in cauliflower.

10. Coat 13- x 9-inch baking dish with cooking spray. 

11. Spread cauliflower mixture in baking dish, and sprinkle with breadcrumbs. 

12. Spray breadcrumbs with cooking spray. 

13. Bake 30 minutes, or until casserole is hot and bubbly and breadcrumbs are crisp and brown.



Nutritional Information

Per 1-cup serving:

• Calories: 273
• Protein: 16 g
• Total Fat: 16 g
• Saturated Fat: 9 g
• Carbohydrates: 18 g
• Cholesterol: 94 mg
• Sodium: 314 mg
• Fiber: 4 g
• Sugar: 6 g

Twice Baked Potatoes with Bacon, Mushrooms, Green Onions, and Cheddar

Ingredients:
2 lbs russet potatoes, about 5 - 6 medium potatoes
8 oz. thick cut bacon, chopped 1/2 in pieces
8 oz. mushrooms, chopped into small pieces
4 - 5 green onions, thinly sliced, separate white part from green part
Half of a 16 oz. container of sour cream 
8 oz. sharp Cheddar
2 Tbsp vegetable oil
Salt and plenty of freshly ground black pepper

Directions:
1. Preheat the oven to 400 degrees F. 

2. Scrub the outside of the potatoes. 

3. Using the tines of a fork, poke holes in the potatoes to allow the steam to escape. 

4. Bake until a knife slides easily into the potatoes with no resistance, about an hour. 

5. Meanwhile, heat a nonstick skillet over medium heat and add the chopped bacon.

6. Cook, stirring occasionally, until the bacon bacon pieces are crisp and the fat has been rendered. 

7. Remove the bacon pieces to paper towels to drain. 

8. Pour out of bacon fat and reserve. I used about 3/4 C of bacon bits.

9. Heat one tablespoon of vegetable oil in the same skillet and add the mushrooms.

10. Add some salt and pepper to the mushrooms and cook until the water from the mushrooms has evaporated and they start to brown. 

11. Remove to a bowl and set aside. 

12. Finally, heat up the second tablespoon of oil over medium heat 

13. Add the sliced white part of the green onion. 

14. Cook in hot oil for about a minute to bloom the flavor, then add the sliced green parts

15. Cook for another 30 seconds and remove from heat. 

16. When the potatoes have finished baking, cut them in half and scoop the flesh out from the skins into a large mixing bowl. 

17. Leave the oven on at 400 degrees F. 

18. Let the potatoes cool a little before proceeding, otherwise the cheese will melt. 

19. You can finish prepping the rest of the ingredients as the potatoes cool. 

20. Cut 3/4 of the cheese into 3/8 inch to 1/2 inch cubes. Grate the remaining 1/4 of cheese. 

21. When the potatoes have cooled slightly, add the bacon pieces, cooked mushrooms, green onions and oil, half the 16 oz. container of sour cream, 1/4 tsp of salt (sprinkle it evenly across the potatoes), and plenty of freshly ground black pepper.

22. Mix until everything looks about halfway evenly incorporated, then scatter in the cheese cubes and try to separate the cubes that are stuck together. 

23. Taste the mixture to determine if it needs additional salt. 

24. Usually the bacon and cheese add plenty of salt but depending on the salt content of your 
bacon, you may need to add a little more. 

25. I like to go light on the salt but add plenty of fresh pepper. 

26. Mix until everything is evenly mixed.

27. Transfer the potatoes to a 8 x 8 inch baking dish and scatter the remaining grated Cheddar on top. 

28. Bake until the potatoes are hot and the cheese is bubbly and slightly browned, about 40 - 45 minutes minutes.

29. For individual ramekin servings, you will only need to bake about 20 - 25 minutes.

FRIED Zucchini ( low-carb)

Ingredients:

1 cup Parmesan Cheese

2 eggs

1 tbs heavy whipping cream

Several Zucchinis 

Oil

Directions:

1. Take a plate and pour 1 cup of grated Parmesan cheese in it

2. In a separate bowl add 2 eggs and a tablespoon of heavy whipping cream 

3. Mix cut up a couple zucchinis into coin shaped disks

4. Dip each zucchini into the egg mix and then into the Parmesan cheese on both sides.

5. Place into a deep fryer or a skillet with oil

6. Fry until golden brown

7. Salt and pepper to taste

Enjoy!!!!

                                            Recipe From http://sensiblyslendering.blogspot.com/

Herbed Potatoes Recipe

Ingredients:
3 large potatoes
1/2 teaspoon fresh ground pepper
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon rosemary
2 Tablespoons oil
celery salt, to taste
garlic salt, to taste

Directions:

1. Preheat oven to 450 degrees F.

2. Cut the unpeeled potatoes into 1/4 inch slices.

3. Place the potato slices on well greased shallow baking pans.

4. Combine pepper, oregano, thyme, sage, and rosemary in a small bowl.

5. Brush the potato slices with oil and a sprinkle with the herb mixture.

6. Bake the potato slices for about 20 minutes or until they are well-browned and crisp.

7. Sprinkle with combined salts and serve. 

*Serves 4*