CALIFORNIA SPICY CRAB STUFFED AVOCADO

https://www.skinnytaste.com/california-spicy-crab-stuffed-avocado/#

CALIFORNIA SPICY CRAB STUFFED AVOCADO

5 Smart Points 194 calories

TOTAL TIME: 10 minutes

These avocados are stuffed with lump crab, cucumbers and spicy mayo topped with furikake and drizzled with soy sauce. I’ve had this idea in my head all week, I wasn’t exactly sure how it would come out but I’m obsessed with them, they came out so good!

INGREDIENTS:

• 2 tablespoons light mayo (I used Hellmans) *for whole30 use compliant mayo
• 2 teaspoons sriracha, plus more for drizzling
• 1 teaspoon chopped fresh chives
• 4 oz lump crab meat
• 1/4 cup peeled and diced cucumber
• 1 small Hass avocado (about 4 oz avocado when pitted and peeled)
• 1/2 teaspoon furikake (I like Eden Shake or use sesame seeds)
• 2 teaspoons gluten-free soy sauce (coconut aminos for whole30/paleo)

DIRECTIONS:

1. In a medium bowl, combine mayo, sriracha and chives.
2. Add crab meat and cucumber and chive and gently toss.
3. Cut the avocado open, remove pit and peel the skin or spoon the avocado out.
4. Fill the avocado halves equally with crab salad.
5. Top with furikake and drizzle with soy sauce.

Read more at https://www.skinnytaste.com/california-spicy-crab-stuffed-avocado/#aL1eKQRWTUyVpdeJ.99

Brussels Sprouts Gratin

https://www.skinnytaste.com/brussels-sprouts-gratin/#

BRUSSELS SPROUTS GRATIN

3 Smart Points 110 calories

TOTAL TIME: 50 minutes

Brussels Sprouts Gratin are the perfect Holiday side dish! The brussels sprouts are roasted until crisp, then topped with a light cheese sauce made with Gruyere and Parmesan, and baked until brown and bubbling. If you are as obsessed with brussels sprouts as I am, you'll love these.

INGREDIENTS:

• 16 oz brussels sprouts, trimmed of outer leaves and sliced in half
• 1/4 tsp kosher salt
• black pepper, to taste
• olive oil spray
• 1/2 tbsp butter
• 1/3 cup chopped shallots
• 2 tsp all purpose flour (or gluten free flour for GF)
• 3/4 cup fat free milk
• 1/4 tsp kosher salt
• 1 tsp fresh thyme
• 1 tbsp grated parmesan cheese
• 2 oz grated Gruyere cheese, divided

DIRECTIONS:

1. Preheat oven to 400°F. Spray an 8"x12" gratin dish or casserole with olive oil. Add the brussels sprouts and season with salt and pepper. Spray more olive oil over the brussels and place in the lower third of the oven. Bake 15 minutes, toss and bake an additional 10 minutes.
2. Meanwhile, heat a medium nonstick pan over medium heat. Add butter and let it melt, add the shallots and cook until softened, about 4 to 5 minutes.  Sprinkle the flour over the shallots to make a roux, whisking for 1 to 2 minutes. Add the milk and stir with a wooden spoon until the roux is incorporated into the milk. Cook over medium-low heat for about 4 minutes, stirring, until the sauce thickens. Add fresh thyme, parmesan and half of the grated Gruyere cheese into the white sauce and stir until the cheese is melted and incorporated into the sauce.
3. Pour over the brussels sprouts, and top with the remaining cheese. Bake for 15 minutes until top is lightly browned and bubbly.

Read more at https://www.skinnytaste.com/brussels-sprouts-gratin/#5G6YZmTKExipMkqP.99

Green Bean Casserole

Ingredients

• 1/3 stick butter
• 1/2 cup diced onions
• 1/2 cup sliced fresh mushrooms
• 2 cups sliced green beans
• 3 cups chicken broth
• 1 (10 3/4-ounce) can cream of mushroom soup
• 1 (2.8-ounce) can French-fried onion rings
• Pinch House Seasoning, recipe follows
• 1 cup grated Cheddar

Directions

Preheat the oven to 350 degrees F.
Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Corn Casserole

Ingredients

• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 3/4-ounce) can cream-style corn
• 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
• 1 cup sour cream
• 1/2 cup (1 stick) butter, melted
• 1 to 1 1/2 cups shredded Cheddar

Directions

Preheat oven to 350 degrees F.(Paula Deen)
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Spicy Baked Zucchini Fries with Marinara Dip

Ingredients:

3 medium zucchini sliced into 3" x 1/2" sticks

1 large egg white
1/3 cup seasoned bread crumbs
2 tbsp grated Romano or parmesan cheese
olive oil cooking spray
1/2 tsp garlic powder
cayenne pepper, to taste
salt
fresh pepper
1/2 cup marinara sauce or pesto

Directions:

In a small bowl, beat egg whites and season with salt and pepper.

In a ziplock bag, place breadcrumbs, garlic powder, cayenne pepper, cheese, salt/pepper and shake well.

Spray cookie sheet with olive oil spray (or rub with olive oil) and set aside.

Toss the zucchini sticks in the egg white, then transfer into bread crumb and cheese mixture and shake to coat.

Place the breaded zucchini in a single layer and spray more olive oil spray on top.

Bake at 425° for about 15 minutes, turn, and bake fro another 5-10 or until golden brown.

Serve with 1/2 cup marinara sauce or pesto for dipping.

Cheesy Mashed Potato Pots

Ingredients:

2 pounds red skinned or Yukon gold potatoes, peeled, if desired and cut up

1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Milk (optional)
1/2 cup whipping cream
1/3 cup shredded American or cheddar cheese
1/3 cup crumbled applewood smoked bacon
1/4 cup finely diced onion
Olive oil
Freshly ground black pepper (optional)

Optional add ins: diced ham, green onions, grated smoked gouda, grilled sweet corn, broccoli.

 Directions:

Finely dice 1/4 of a sweet onion and cool until translucent in a frying pan with olive oil. Set aside.

Preheat oven to 350 degrees F. In a covered large saucepan, cook potatoes in enough boiling water to cover for 15 to 20 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. Season with the salt and 1/8 teaspoon pepper. If necessary, add a small amount of milk for desired consistency. Fold in cooked bacon and onions.

Grease four 10- to 12-ounce individual casseroles or custard cups or a 1- to 1-1/2-quart casserole. Spoon potato mixture into prepared casserole(s). In a chilled medium bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl over); fold in cheese. Spoon cheese mixture over potatoes. Place casserole(s) on a baking sheet. Bake, uncovered, about 20 minutes or until lightly browned and heated through. If desired, sprinkle with additional black pepper.

Roasted Sweet Potato Fries

Ingredients

• 2 large sweet potatoes, peeled
• 1/4 cup freshly squeezed orange juice
• 1 tablespoon vegetable oil, plus 2 teaspoons
• Kosher salt and freshly ground black pepper
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper, or to taste

Directions

Preheat the oven to 450 degrees F.

Cut the sweet potatoes into 1/2-inch squared strips (fry shape) and put them into a large bowl.

In a small saucepan, combine the orange juice, 1 tablespoon of oil, salt and pepper, to taste, the ground ginger and cayenne pepper. Simmer for 2 to 3 minutes, whisking until reduced to a thick consistency. Remove from the heat, pour over the sweet potatoes and toss to coat.

Rub 2 teaspoons of remaining vegetable oil on a rimmed nonstick baking sheet or use a silicone liner and omit oil. Arrange the sweet potato strips on the prepared baking sheet and bake until brown, about 25 minutes, turning after about 10 to 12 minutes. Remove the baking sheet from the oven and transfer the potatoes to a serving dish. Eat and enjoy!

Garlic and Herb Tomatoes

Ingredients

3 tablespoons good olive oil
2 teaspoons minced garlic (2 cloves)
2 pints cherry tomatoes or grape tomatoes
2 tablespoons chopped fresh basil, plus more for garnish
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
2 teaspoons chopped fresh thyme leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions

Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.

Glazed Baby Carrots

Glazed Baby Carrots


Directions

Cook 1 cup small shallots with 2 tablespoons butter and a pinch each of sugar and salt in a skillet until light brown, about 4 minutes. Add 1 pound baby carrots, 2 more tablespoons butter and 1/4 cup water; simmer until tender, about 5 minutes. Top with toasted almonds and chopped tarragon.

Vegetable Parmesan

Vegetable Parmesan

Ingredients

Butter, for greasing
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 medium eggplant, cut into 1/4 to 1/2-inch thick slices
2 medium fennel bulbs, trimmed and sliced into 1/4-inch thick pieces
1 red bell pepper, cut into thirds
1 yellow bell pepper, cut into thirds
1 orange bell pepper, cut into thirds
1 (26-ounce) jar marinara sauce
3 cups shredded mozzarella cheese
1 cup grated Parmesan
1 cup plain bread crumbs

Directions

Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 13 by 9-inch glass baking dish.

Drizzle the eggplant slices, fennel slices and peppers with olive oil. Season with salt and pepper. Grill the vegetables for 3 to 4 minutes each side until softened.

Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the peppers in a single layer on top. Spoon 3/4 cup of marinara sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the fennel on top and cover with the remaining sauce. Sprinkle with the remaining cheese. Scatter the bread crumbs over the cheese and drizzle liberally with oil. Bake until the top is golden and forms a crust, about 30 to 35 minutes

Remove from the oven and cool for 10 minutes before serving.

Cook's Note: The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until softened.