Tag Archives: veggie

Potato “Muffins”



Cooked bacon
Green onion


Just mash potatoes plain with butter or you can add yummy ingredients like cooked bacon, cheese, parsley, green onion, garlic, etc. Stuff in to a greased muffin tin, run a fork along the top and brush with melted butter or olive oil. Bake at 375 degrees or until tops are crispy and golden.

Notes: Yes we still need carbs in our diet even when we are trying to lose weight so this is a great way to stick with portion control!!!

Also remember there are varying sizes in muffin pans so you can choose the serving size!! Using mini muffin tins you can turn this into a healthy alternative to chips or wedges too. You still get the soft potato centre with the crunch on the outside without all the fat


Cucumber Caprese Salad


6 cups 1″ vine-ripened tomatoes
2 cups 1/2″ diced fresh mozzarella cheese
3 cups 1/2″ diced and peeled cucumber
1/2 cup torn basil
1/2 cup balsamic vinegar
1 cup extra virgin olive oil
1 tsp. kosher salt
1/4 tsp. crushed red pepper


Place tomatoes, cucumbers and mozzarella into a large mixing bowl or large salad bowl.

Season with salt and crushed red pepper.

Toss gently to combine.

Slowly whisk the olive oil into the balsamic vinegar in a separate bowl, creating a vinaigrette. Pour the vinaigrette over the tomato mixture and toss gently to combine.

Just before serving, add the torn basil and toss with a light hands.

Rice-Stuffed Tomatoes

(Makes 10 servings)


10 large tomatoes
3/4 cup un-cooked short grain rice
2 zucchini, peeled and grated
1 onion, chopped
5 garlic cloves
1 tablespoon fresh oregano (or 1 teaspoon dried)
2 tablespoons dry mint
4 tablespoons fresh parsley (or 4 teaspoons dried)
1 tablespoon tomato paste
1 1/2 cup olive oil
1 teaspoon lemon juice
Salt and pepper
1 1/2 pounds potatoes


Preheat oven to 400 degrees F.

Slice the tops off the tomatoes (keep the tops, though) and use a spoon to empty out the middle of the tomato. Reserve the juice in one bowl and insides of the tomato in a separate bowl. Make small slits in the inside bottom of the tomatoes – making sure not to cut all the way through the tomatoes.

Lightly grease a 9×13 baking dish and place the tomatoes inside the pan.

Put the onion, garlic, a teaspoon of oil, and a pinch of salt into a food processor and mix it just a bit. (Or, simply mix in a bowl with a spoon if you don’t have a food processor – just chop the onions and garlic a little more finely).

Take the insides of the tomato and chop them into small pieces, and then add them to a large bowl with the grated zucchini. Then, add 1 tablespoon of salt, the dry mint, parsley, and tomato paste and combine. Finally, add the uncooked short-grain rice, 1 teaspoon of lemon juice, and 3/4 cup olive oil and let the mixture sit.

In the meantime, peel the potatoes and cut them into chunks. Toss them with the tablespoon of oregano, 3/4 cup olive oil, and some salt and pepper. Mix them well and then add the reserved tomato juice.

Fill the tomatoes to the top with the rice mixture and top them with their caps. Then, place the potatoes/tomato juice in the empty space around the tomatoes – also add any leftover rice mixture in the gaps, too.

Add a cup of water to the corner of the pan and tilt it so that the water is evenly distributed.

Bake for 15-20 minutes at 400 degrees F, and then reduce the heat to 325 degrees F and bake them for another 60-90 minutes. If it seems dry during the process, add a little more water to the pan.

German Cucumber Salad


2 large cucumbers, peeled and thinly sliced
1 small onion, peeled and thinly sliced
3 small roma tomatoes, thinly sliced

For the Dressing:

1/3 cup low-fat sour cream
1/4 teaspoon Dijon mustard
1 tablespoon white vinegar
2 tablespoons low-fat milk
1/2-3/4 teaspoon sugar
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh dill
1/4 teaspoon pepper
1/4 teaspoon salt, to taste


Place the cucumbers, onions and tomatoes in a large bowl. Set aside.

In a small bowl, whisk together all dressing ingredients.

Pour over salad mixture. Toss to coat well.

Chill at least 2 hours before serving

Hasselback Garlic Potatoes – Bacon & Cheese


16 ounces potatoes
3 to 5 garlic cloves, thinly sliced
4 tablespoons butter, melted
2 tablespoons olive oil
salt and fresh black pepper
Fresh chives (diced)
Bacon (cut into large chunks)
Shredded Cheese of your choice- 1-cup
Sour Cream, recipe follows**


Preheat oven to 400 degrees F.

Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through.

Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil.

Place on a baking sheet lined with tin foil and sprinkle generously with salt and pepper.

When the potatoes begin to “fan out” it’s time to make the magic happen.

Carefully slip a hunk of bacon into each slit of the potato like so and continue to cook.

Once the potatoes and bacon are fully cooked (use a knife poke test), coat the potatoes with heaping helping of shredded cheese.

Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream and chives.

Herbed Sour Cream:

1/2 cup sour cream
1/2 teaspoon garlic powder
1 tablespoon finely chopped fresh parsley leaves

Kosher salt and freshly ground black pepper

Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.

Salsa Restaurant Style


1 can (28-Ounce) Whole Tomatoes (drained)
2 cans (10-Ounce) Rotel (diced Tomatoes And Green Chilies) Original or Mild
1/4 cup chopped onion
1/2 -3/4 cup Cilantro, finely chopped (more or less to taste)
1 1/2 TB fresh lime juice
1 teaspoon minced garlic
1/4 teaspoon Kosher Salt
Pinch of sugar (optional)

If you like your salsa a little spicy throw in:

1/2 to 1 Jalapeño, chopped fine
Dash of ground cumin


Combine all of the ingredients in a blender or food processor. Pulse a few times until you get a nice consistency.

Taste, and add more spice as needed.

Refrigerate salsa for at least an hour before serving to help marinate the flavors.

Serve with tortilla chips or on top of your favorite Mexican dish.

Parmesan Roasted Cauliflower


7 cups cauliflower florets, cut to bite sized pieces
3 to 4 tbsp olive oil
1 cup Italian bread crumbs
1/2 tsp garlic powder
1/2 tsp salt
1/3 cup parmesan cheese


Preheat oven to 425 degrees F. Line a large, rimmed baking sheet with foil and spray liberally with non-stick cooking spray. Set aside.

Combine the cauliflower and olive oil in a large zip close bag and shake to coat.

Add the remaining ingredients to the bag and shake until coated, pressing slightly to help the breading stick. Pour onto the baking sheet and spray the tops of the cauliflower with cooking spray and bake for 20 minutes. Stir the cauliflower and continue to bake an additional 10 minutes. Serve hot