Cauliflower Cakes (tastes just like potato patties and its low carb!)

1 small head cauliflower
2 eggs
1/4 cup mined onion to taste
1/4 cup chopped parsley
1/2 cup shredded Parmesan cheese
salt to taste
olive oil for frying

Start by removing the leaves and any green stems from a head of fresh cauliflower. Place the cauliflower in a large pot of boiling water. Boil until it is soft. And by "soft" I mean if you stick a spoon in it, the spoon should sink into the cauliflower. at this point I throw my cauliflower into the blender for a few seconds. It will smoosh very easily, I promise.In a large bowl, combine the eggs, onions, cheese, and parsley. Then add the mashed cauliflower and mix it all up a little more.

Heat a bit of olive oil in a large skillet. Add a few heaping spoonfuls of the cauliflower mixture.They're done when both sides are golden brown.

Drain some of the oil from the Cauliflower Cakes by placing them on a paper towel. Salt lightly and serve.

Creamy Bacon and Cheese Dip

Ingredients

16 ounces sour cream
8 ounces cream cheese, softened
2 cups (8 oz.) shredded Cheddar cheese
1 jar (3 ounces) bacon bits
1 cup chopped green onions
1 envelope onion soup mix
crackers
Assorted fresh vegetables (optional)

Directions

1. Preheat oven to 400°F. In a mixing bowl, stir together sour cream and cream cheese. Fold in shredded cheese, bacon bits, green onions and onion soup mix.

2. Pour into a 2-quart baking dish. Cover and bake in oven for 25 to 30 minutes or until hot and bubbly. To serve, place in center of platter and surround with crackers and assorted fresh vegetables (optional).

Easy Baked Meatballs

1 lb lean ground beef
2 eggs, beaten with 1/2 cup milk
1/2 cup grated Parmesan
1 cup panko or bread crumbs
1 small onion, minced
2 cloves garlic, minced
1/2 teaspoon oregano
1 teaspoon salt
freshly ground pepper to taste
1/4 cup minced fresh basil

Mix all ingredients with hands.
Form into golfball sized meatballs.
Bake at 350 degrees for 30 minutes.

Pasta Fagioli slow cooker crock pot version

2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces pasta
Directions:

1. Brown beef in a skillet.
2. Drain fat from beef and add to crock pot with everything except pasta.
3. Cook on low 7-8 hours or high 4-5 hours.
4. During last 30 min on high or 1 hour on low, add pasta.

CROCK POT PORK-STUFFED PEPPERS

Ingredients:
2 pounds ground pork (or a combination of pork and beef)
4 large green peppers
1 large onion
2 carrots
4 cloves of garlic
1/2 head of cauliflower
6 ounce can of tomato paste
1 tablespoon dry oregano
1 tablespoon dry or fresh tarragon
Salt and pepper to taste

Directions:
Cut the tops of the peppers and clean the seeds out.
Arrange peppers in the Crock-Pot standing up and make sure they fit securely.
Grate onion, carrots, garlic and cauliflower in the food processor. You can also just chop them into small pieces with a knife if you don’t have a food processor.
In a big bowl, combine ground pork, shredded vegetables, seasonings and tomato paste.
Add salt and pepper to taste. Stuff the peppers with the mixture and arrange leftover meat between the peppers. Add half a cup of water, cover and cook on low for 8-10 hours.
If you don’t have a slow-cooker, the dish can be cooked in the oven, covered, for 1-2 hours.

Fried Rice

3 cups cooked white rice (day old or leftover rice works best!)
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated! **You could really play around with this rice too! Try adding some diced ham, or green onion Yum!

Bolo integral de maçã com canela

INGREDIENTES:

• 1 xícara (chá) de farinha de trigo integral
• ½ xícara(chá) de farinha de trigo
• 1 e ¼ xícara (chá) de açúcar mascavo
• ½ colher (chá) de canela em pó
• ½ xícara (chá) de manteiga derretida
• 3 ovos
• 2 maçãs grandes
• 1 colher (chá) de fermento químico em pó
• Para polvilhar: suco de ½ limão +1 colher (chá) de canela em pó + 3 colheres (sopa) de açúcar refinado

MODO DE PREPARO:
1- Descasque as maçãs e reserve as cascas.
2- Após, corte as maçãs (descascadas) em cubinhos, coloque em uma tigela e misture com o suco de limão, o açúcar e a canela. Reserve. (ingredientes descritos para polvilhar)
3- No liquidificador coloque os ovos, as cascas das maçãs, o açúcar mascavo, a manteiga derretida e a canela em pó. Bata muito bem.
4- Em uma tigela coloque a farinha de trigo integral peneirada e a outra farinha também peneirada, acrescente o fermento em pó e misture.
5- Acrescente à tigela a mistura do liquidificador misturando delicadamente.
6- Em uma forma com furo central untada e polvilhada disponha toda a massa, por cima da massa adicione as maçãs reservadas.
7- Leve ao forno pré-aquecido a 180° por aproximadamente 40- 45 minutos, ou até que o bolo esteja levemente dourado.
8- Espere esfriar um pouco para desenformar e bom apetite!