Healthy Family Recipes

healthy family recipes

Bundt Pan Roasted Chicken and Vegetables

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Bundt Pan Roasted Chicken and Vegetables

Welcome to your new favorite way to roast chicken: in a bundt pan!

Yes, that’s right. I heard about this idea from a friend who said this has become her new favorite way to cook a whole chicken. It really just takes a few minutes of prep to rub the chicken with spices and chop up the vegetables. SO easy, and the results are just stunning. Just choose your favorite spice rub and you’re in business. I chose a Southwest rub, because I love a little heat to the mix.

This is roast chicken perfection: crispy spicy skin and moist and flavorful meat. The chicken meat is moist and flavorful and the veggies absorb all those yummy chicken juices and become soft and velvety. Just a delicious way to cook chicken, and yet easy enough for a weeknight.

Remember the “beer can” method of cooking chicken? You can make chicken with a honey glaze, or chicken on the grill, or even chicken with root beer. So many variations out there. This method involves placing the chicken on the center post of the bundt pan with the vegetables scattered on the bottom. The beauty of this method is that those delectable juices do not get lost or “burnt” on to the pan. I just recently bought a new bundt pan after all these decades (my original bundt pan was given to me 40 years ago as a wedding present!). It is a Wilton non-stick pan with handles – love it!

I wanted to try this indoor version, because I had heard that the chicken turns out juicy and the skin is crispy. I am happy to confirm that all the rumors are true!

Not only is the chicken perfectly cooked this way, but I love what the juices do for the vegetables. They are the star of this dish!

BUNDT PAN ROASTED CHICKEN AND VEGETABLES

1 small whole roasting chicken, about 3 pounds
Cooking oil spray
About 3 tablespoons of spice rub
2 cups butternut squash in 1 inch cubes
10 to 12 Brussels sprouts, trimmed and halved
1 cup diced onion

Preheat oven to 350 degrees.

Clean chicken and remove any chicken parts that have been stuffed into the cavity.Rub the outside of the chicken with the spice rub.

Scatter the vegetables in the bottom of the bundt pan. Place the chicken cavity firmly on the post in the middle of the bundt pan. Spray the chicken with the cooking oil.

Bake for about 50 to 60 minutes (if you have a handy thermometer, the chicken should register at 165 degrees).

Remove from oven and let stand 10 minutes before serving. Toss veggies in all the yummy juice!

Bundt Pan Roasted Chicken and Vegetables
 
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An update on beer-can chicken that can be cooked right in your oven!
Author:
Recipe type: Entree
Serves: 4 to 6
Ingredients
  • 1 small whole roasting chicken, about 3 pounds
  • Cooking oil spray
  • About 3 tablespoons of spice rub
  • 2 cups butternut squash in 1 inch cubes
  • 10 to 12 Brussels sprouts, trimmed and halved
  • 1 cup diced onion
Instructions
  1. Preheat oven to 350 degrees.
  2. Clean chicken and remove any chicken parts that have been stuffed into the cavity.Rub the outside of the chicken with the spice rub.
  3. Scatter the vegetables in the bottom of the bundt pan. Place the chicken cavity firmly on the post in the middle of the bundt pan. Spray the chicken with the cooking oil.
  4. Bake for about 50 to 60 minutes (if you have a handy thermometer, the chicken should register at 165 degrees).
  5. Remove from oven and let stand 10 minutes before serving. Toss veggies in all the yummy juice!

 

Summer Bliss Tomato Pudding

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Summer Tomato Pudding

I love the sight of ripe juicy red tomatoes peeking out from the green leaves, don’t you?

I decided to give this recipe a try – from the radio show Splendid Table. It intrigued me because it is called “Tomato Pudding.” Now, I don’t know what image pops into your mind when you hear the word “pudding,” but tomato is not the word that came to me. I was thinking a good, homemade chocolate pudding for starters. Then maybe butterscotch. But never “tomato.”

So, I decided to risk a try. After all, ripe tomatoes fresh off the vine taste good in just about anything.

This dish is a delight, I tell you.

Creamy and rich, yet sweet and tangy at the same time because of the tomatoes.

Try this summertime treat and you won’t be disappointed.

SUMMER TOMATO PUDDING

2 tablespoons good extra virgin olive oil
6 slices firm white bread
5 large eggs, beaten
1 teaspoon salt
Dash of grated nutmeg
1 cup cream
1 cup milk
1/2 cup grated Parmesan cheese
1/2 cup crumbled feta cheese
1 cup cottage cheese
15 ounce can crushed tomatoes in puree
10 basil leaves, diced
4 large ripe tomatoes, sliced 1/4 inch slices

Preheat oven to 325 degrees.

Oil an 8 by 10 inch casserole dish, or a 9 by 9 square baking pan. Lay the bread slices in the pan, cutting to fit in a single layer.

Whisk together the eggs, salt, nutmeg, cream and milk. Pour half of this mixture over the bread slices.

Sprinkle with half of Parmesan, feta and cottage cheeses. Pour crushed tomatoes evenly over top.

Pour remaining custard mixture over top. Layer on the tomato slices. Sprinkle on all of basil leaves, remaining Parmesan, feta and cottage cheese.

Cover and bake for 30 minutes. UNcover and bake another 30 minutes. Let stand 10 minutes before serving.

Summer Bliss Tomato Pudding
 
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Author:
Recipe type: Entree
Cuisine: Vegetarian
Ingredients
  • 2 tablespoons good extra virgin olive oil
  • 6 slices firm white bread
  • 5 large eggs, beaten
  • 1 teaspoon salt
  • Dash of grated nutmeg
  • 1 cup cream
  • 1 cup milk
  • ½ cup grated Parmesan cheese
  • ½ cup crumbled feta cheese
  • 1 cup cottage cheese
  • 15 ounce can crushed tomatoes in puree
  • 10 basil leaves, diced
  • 4 large ripe tomatoes, sliced ¼ inch slices
Instructions
  1. Preheat oven to 325 degrees.
  2. Oil an 8 by 10 inch casserole dish, or a 9 by 9 square baking pan. Lay the bread slices in the pan, cutting to fit in a single layer.
  3. Whisk together the eggs, salt, nutmeg, cream and milk. Pour half of this mixture over the bread slices.
  4. Sprinkle with half of Parmesan, feta and cottage cheeses. Pour crushed tomatoes evenly over top.
  5. Pour remaining custard mixture over top. Layer on the tomato slices. Sprinkle on all of basil leaves, remaining Parmesan, feta and cottage cheese.
  6. Cover and bake for 30 minutes. UNcover and bake another 30 minutes. Let stand 10 minutes before serving.

 

Green Chile Mock Enchilada Casserole

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With just the right amount of heat and spice, this casserole is creamy and flavorful. And bonus: it’s low in carbs and fat.

Green Chile Mock Enchilada Casserole

If you are a fan of low carb, low fat healthy eating and southwest flavors, I highly HIGHLY recommend this recipe. IT is a recipe from my good friend Kalyn of Kalyn’s Kitchen fame, who is a master of this style of cuisine.

I have followed Kalyn’s cooking for the last 5 years and have so many recipes of hers that I make over and over again. But this one is new to my kitchen.

The idea of this casserole is green chile chicken enchiladas, without the tortillas. Baked into a delicious casserole. I did add roasted tomatoes to this and I think they fit well in this recipe.

The flavors of this dish are just spectacular together. Green chiles, chicken, cheese and just a touch of dairy make this so comforting.

Thank you Kalyn, for another winning recipe that will be a Kelly family favorite for years to come!

Green Chile Mock Enchilada Casserole

8 chicken thighs, bone-in and skin-on
1 yellow onion, chopped
6 cloves garlic
1 can (28 ounces) green chile enchilada sauce
4 ounces low fat cream cheese
1/2 cup low fat sour cream
1 cup grated mozzarella
1 cup grated cheddar
2 cups diced roasted green chiles
1 can (15 ounces) fire roasted diced tomatoes

Preheat oven to 375 degrees.

Spread chicken thighs on a baking sheet, leaving room between pieces. Bake at top of oven for 20 minutes. Remove from oven and toss chicken pieces with onion and garlic and spread out on baking sheet. Bake another 20 minutes.

While chicken is baking, simmer the enchilada sauce in a sauce pan until reduced in half, stirring occasionally. Stir in cream cheese and sour cream.

Remove chicken from oven and let cool to warm. Remove and discard skin and bones. Shred chicken pieces into bite sized pieces.

Layer in a 9 by 13 inch pan as you would lasagna: half of chicken mixture; half of sauce; half of green chiles; half of tomatoes; half of cheeses. Repaeat, ending with cheeses.

Bake at top of oven for about 30 minutes, until cheeses are lightly browned and casserole is bubbly.

Green Chile Mock Enchilada Casserole
 
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Author:
Recipe type: Entree
Serves: 8 servings
Ingredients
  • 8 chicken thighs, bone-in and skin-on
  • 1 yellow onion, chopped
  • 6 cloves garlic
  • 1 can (28 ounces) green chile enchilada sauce
  • 4 ounces low fat cream cheese
  • ½ cup low fat sour cream
  • 1 cup grated mozzarella
  • 1 cup grated cheddar
  • 2 cups diced roasted green chiles
  • 1 can (15 ounces) fire roasted diced tomatoes
Instructions
  1. Preheat oven to 375 degrees.
  2. Spread chicken thighs on a baking sheet, leaving room between pieces. Bake at top of oven for 20 minutes. Remove from oven and toss chicken pieces with onion and garlic and spread out on baking sheet. Bake another 20 minutes.
  3. While chicken is baking, simmer the enchilada sauce in a sauce pan until reduced in half, stirring occasionally. Stir in cream cheese and sour cream.
  4. Remove chicken from oven and let cool to warm. Remove and discard skin and bones. Shred chicken pieces into bite sized pieces.
  5. Layer in a 9 by 13 inch pan as you would lasagna: half of chicken mixture; half of sauce; half of green chiles; half of tomatoes; half of cheeses. Repeat, ending with cheeses.
  6. Bake at top of oven for about 30 minutes, until cheeses are lightly browned and casserole is bubbly.

 

Slow Cooker Root Beer Chipotle Pulled Pork

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Slow Cooker Root Beer Chipotle Pulled Pork

This is the best pulled pork I have ever eaten. By far. Nothing else even comes close to this. And it is all done in a slow cooker – perfect to keep your kitchen cool.

I love pulled pork, but it can be bland. This combination of root beer, tomato paste and chipotle makes pulled pork a home run. It is sweet and spicy and tangy all at the same time. Just wonderful!

The Hubs ate it on a bun, but I prefer it just on a plate, no bun. Some yummy coleslaw goes perfect along side of this stellar pork. A classic American combination – pork and coleslaw.

SLOW COOKER ROOT BEER CHIPOTLE PULLED PORK

(NOTE: a large slow cooker with an oval shape works best for this recipe.)

3 pound pork shoulder roast
1 large onion, sliced in thick slices and separated into rings
1 can (4 ounces) tomato paste
1 can (4 ounces) chipotle peppers in adobo sauce, minced
12 ounces good quality root beer (NOT diet)
2 teaspoons salt

Heat a large skillet (I used a cast iron) to medium high heat. Cut the pork roast into two pieces and brown the pork pieces on all sides.

Place half of the onion rings in bottom of slow cooker. Mix together the tomato paste, chipotle peppers, root beer and salt together. Drizzle some of this mixture on top of the onions. Place browned pork pieces in slow cooker. Drizzle the remaining root beer mixture on top of pork. Spread rest of onion rings on top.

Cook on high for about 4 hours, or on low for 6 to 8 hours. Leave top off of slow cooker during the last hour of cooking, to let steam escape and sauce thicken.

Remove to a platter and shred with a fork. Pour remaining juices and onions onto pork.

Slow Cooker Root Beer Chipotle Pulled Pork
 
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Sweet, spicy and tangy pulled pork with just a few minutes of prep time that doesn't heat up your house!
Author:
Recipe type: Entree
Ingredients
  • (NOTE: a large slow cooker with an oval shape works best for this recipe.)
  • 3 pound pork shoulder roast
  • 1 large onion, sliced in thick slices and separated into rings
  • 1 can (4 ounces) tomato paste
  • 1 can (4 ounces) chipotle peppers in adobo sauce, minced
  • 12 ounces good quality root beer (NOT diet)
  • 2 teaspoons salt
Instructions
  1. Heat a large skillet (I used a cast iron) to medium high heat. Cut the pork roast into two pieces and brown the pork pieces on all sides.
  2. Place half of the onion rings in bottom of slow cooker. Mix together the tomato paste, chipotle peppers, root beer and salt together. Drizzle some of this mixture on top of the onions. Place browned pork pieces in slow cooker. Drizzle the remaining root beer mixture on top of pork. Spread rest of onion rings on top.
  3. Cook on high for about 4 hours, or on low for 6 to 8 hours. Leave top off of slow cooker during the last hour of cooking, to let steam escape and sauce thicken.
  4. Remove to a platter and shred with a fork. Pour remaining juices and onions onto pork.

Other bloggers’ slow cooker pulled pork:

Slow Cooker Pulled Pork, I Breathe I’m Hungry
Slow Cooker Pulled Pork, Life’s Ambrosia
Guinness Slow Cooker Pulled Pork, Gimme Some Oven

See also – Pressure Cooker Pulled Pork, Copy Kat Recipes

Slow Cooker Summer Lasagna Rolls

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Slow Cooker Summer Lasagna Rolls

I love using my slow cooker in the summer. My kitchen stays cool and I still have a comforting dinner ready at dinner time – and my house smells so wonderful!

This recipe uses summer produce rolled up into lasagna noodles to make the perfect summer lasagna. You can also serve it with marinara sauce ladled on top, but I love it just as is

Throw this in your slow cooker for a few hours and – dinner is set!

SLOW COOKER SUMMER LASAGNA ROLLS

12 lasagna noodles
1/2 onion, diced
2 tablespoons olive oil
1 pound mushrooms, diced
3 cloves garlic, minced
2 cups grated zucchini
1 box (8 ounces) frozen chopped spinach, thawed
1/2 cup grated Parmesan cheese
2 cups grated Mozzarella cheese
2 cups Ricotta cheese

Boil lasagna noodles until al dente stage. Rinse and keep in cool water.

In a large skillet, saute onions in oil until translucent, about 3 minutes. Stir in mushrooms and garlic and cook another few minutes, until softened. Stir in zucchini.

Rinse the spinach and then squeeze out most of water. Stir into skillet mixture. Let cook until spinach is heated through. Turn off heat and stir in Parmesan and mozzarella cheeses. Taste skillet mixture and add salt and pepper to taste.

Line a slow cooker with foil. Be generous with the foil, since you will pull out the lasagna rolls by the foil when they are done. (NOTE: an oval shaped large slow cooker works best for this recipe.) Spray the foil generously with oil.

On a flat surface, lat out one lasagna noodle sat a time and then spread a thin layer of ricotta on the noodle.Spoon some of the skillet mixture onto the noodle and then roll up. Place the noodle in the slow cooker, ruffled side up. Repeat with remaining noodles and nestle them close together in the slow cooker.

Cook on low heat for about 2 hours.

Serve with additional cheese for sprinkling, and marinara sauce for drizzling if desired.

Slow Cooker Summer Lasagna Rolls
 
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Beat the summer heat with these lasagna rolls packed with summer veggies.
Author:
Recipe type: Entree
Serves: 6 - 8 servings
Ingredients
  • 12 lasagna noodles
  • ½ onion, diced
  • 2 tablespoons olive oil
  • 1 pound mushrooms, diced
  • 3 cloves garlic, minced
  • 2 cups grated zucchini
  • 1 box (8 ounces) frozen chopped spinach, thawed
  • ½ cup grated Parmesan cheese
  • 2 cups grated Mozzarella cheese
  • 2 cups Ricotta cheese
Instructions
  1. Boil lasagna noodles until al dente stage. Rinse and keep in cool water.
  2. In a large skillet, saute onions in oil until translucent, about 3 minutes. Stir in mushrooms and garlic and cook another few minutes, until softened. Stir in zucchini.
  3. Rinse the spinach and then squeeze out most of water. Stir into skillet mixture. Let cook until spinach is heated through. Turn off heat and stir in Parmesan and mozzarella cheeses. Taste skillet mixture and add salt and pepper to taste.
  4. Line a slow cooker with foil. Be generous with the foil, since you will pull out the lasagna rolls by the foil when they are done. (NOTE: an oval shaped large slow cooker works best for this recipe.) Spray the foil generously with oil.
  5. On a flat surface, lat out one lasagna noodle sat a time and then spread a thin layer of ricotta on the noodle.Spoon some of the skillet mixture onto the noodle and then roll up. Place the noodle in the slow cooker, ruffled side up. Repeat with remaining noodles and nestle them close together in the slow cooker.
  6. Cook on low heat for about 2 hours.
  7. Serve with additional cheese for sprinkling, and marinara sauce for drizzling if desired.

 

Thai Marinated Grilled Fish Fillets over Zucchini Noodles

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Thai Marinated Fish Fillets

Fish grilled over high heat can be tricky – but so worth it. I love the smoky charred flavor – and mixed it here with a Thai marinade.

I love Thai cuisine – the balance of sweet, salty, spicy and sour are just so delicious. Thai flavors wake up all your taste buds.

So, you can use any white fish fillets for this recipe. I like halibut on the grill because it is a firm white fish and can stand up to high heat and grills.

You marinate the fillets with a mix of Thai ingredients – for an hour or so in the fridge. I marinated my fish on the counter top for about 30 minutes, and the flavor was perfect.

The zucchini noodles complement this fish by providing mild flavor and texture. No need to boil a large pot of salty water – just put your spiralized zucchini on a plate and microwave it for about 60 seconds – to a perfect al-dente texture.

This dish comes together in just minutes (not counting the marinating time).

Happy Summer grilling All ~

THAI MARINATED GRILLED FISH FILLETS

with Zucchini Noodles

Four white fish fillets, about 6 ounces each (I used halibut)
1 tablespoon fish sauce
3 tablespoons low sodium soy sauce
2 tablespoons cayenne pepper sauce
1 tablespoon sesame oil
1 tablespoon grated ginger
3 cloves garlic, minced
3 tablespoons vegetable oil

Place the fish fillets in a zip top bag.

Whisk all other ingredients together and then pour into bag. Seal bag and use your hands to evenly distribute the marinade. Let sit on counter for 30 minutes. NOTE: You can marinate this mixture in the fridge for 1 – 2 hours.

Remove the fish fillets from bag and brush to remove any garlic or ginger bits. Brush fillets with oil. Grill over medium high heat (about 400 degrees) for a few minutes on each sides of fillets, until cooked through.

Serve immediately over softened zucchini noodles.

Thai Marinated Grilled Fish Fillets over Zucchini Noodles
 
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Author:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • Four white fish fillets, about 6 ounces each (I used halibut)
  • 1 tablespoon fish sauce
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon grated ginger
  • 3 cloves garlic, minced
  • 3 tablespoons vegetable oil
Instructions
  1. Place the fish fillets in a zip top bag.
  2. Whisk all other ingredients together and then pour into bag. Seal bag and use your hands to evenly distribute the marinade. Let sit on counter for 30 minutes. NOTE: You can marinate this mixture in the fridge for 1 - 2 hours.
  3. Remove the fish fillets from bag and brush to remove any garlic or ginger bits. Brush fillets with oil. Grill over medium high heat (about 400 degrees) for a few minutes on each sides of fillets, until cooked through.
  4. Serve immediately over softened zucchini noodles.

Other bloggers do grilled fish:

Grilled Fish with Garlic, Basil and Lemon, Kalyn’s Kitchen
Grilled Fish with Tomato Avocado Salsa, Foodie Crush
Spice Rubbed Fish Fillets, Everyday Southwest

Ricotta Zucchini Dinner Pancakes

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Ricotta Zucchini Dinner Cakes

Light, fluffy, creamy and healthy-ish are just a few of the reasons you need to make this for dinner STAT. Oh yes – and easy, Too!

Zucchini is one of my all time favorite veggies. It is mild enough to pair with so many things, yet has a flavor of its own.

These savory ricotta pancakes are just astonishingly good. And easy enough for a weeknight – about 15 minutes from grocery bag to table.

The flavor is perfect, but it is the texture of these dinner pancakes that is truly astonishing. How can one dish be at once light, fluffy, creamy and decadent? I can’t answer that question. All I know is that these savory pancakes are all of that and more.

I was going to make a tomato basil sauce to serve drizzled on top of these ricotta cakes, but then I tasted them. They are so flavorful, we gobbled them up just as is. And wished we had made a double batch.

If you just can’t change your dinner plans, put these on your schedule for your next Meatless Monday. You won’t regret it.

Ricotta and Zucchini Dinner Pancakes (Vegetarian) (Gluten Free)
 
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Author:
Recipe type: Entree
Cuisine: Easy
Serves: 6 servings
Ingredients
  • ¾ cup diced onion
  • ½ teaspoon each salt and pepper
  • 2 tablespoons vegetable oil
  • 1 teaspoon minced garlic
  • 1 medium zucchini, coarsely grated
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 3 large eggs, separated
  • 1 cup ricotta
  • 2 ounces grated Parmesan cheese
  • ½ cup gluten free baking flour (Or, pulverize oats in a food processor until very fine)
  • 3 tablespoons minced parsley
  • ½ teaspoon cream of tartar
Instructions
  1. In a large skillet over medium high heat, add the onion with salt, pepper, oil. Add in garlic, zucchini, lemon zest and juice and saute for about 3 minutes or so, until most of liquid has evaporated and vegetables are softened. Put skillet mixture into a bowl and set aside. Wipe skillet clean with a paper towel and heat to medium heat.
  2. Whisk together the egg yolks, ricotta, Parmesan cheese, flour and parsley and then whisk into skillet mixture.
  3. Whip the egg whites and cream of tartar until stiff peaks. Fold egg whites into the skillet mixture.
  4. Using a ¾ cup measure, scoop the mixture and place in the skillet, spreading slightly to make pancakes that are about 4 inches in diameter. Cook until lightly browned on each side, about 3 to 5 minutes per side. Serve immediately.

Other Ricotta cakes:

Zucchini Ricotta Fritters, Cinnamon Spice and Everything Nice
Zucchini Ricotta Fritters, Love and Olive Oil
Spicy Zucchini Ricotta Fritters, The Merry Gourmet
Summer Squash Fritters, Aggie’s Kitchen

Mango Slice Tostadas with Halibut Ceviche

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Halibut Ceviche

Mexican food can be healthy and delicious at the same time. Take this ceviche for example. I love the mix of heat and sweet and savory. And the playful textures. This recipe is more playful because the mango slice replaces the traditional tortilla shell – a fun twist!

You can make this playful dish in just a few minutes – and these look so pretty on a plate. The lime juice turns the fish such a pretty white color. Then, the colors of the peppers and the mango are such a pretty contrast.

Fish that is “cooked” in acid only turns out a little too acidic for me. So, I blanch the fish just for one minute in boiling water. Then, I marinate in lime juice for about 30 minutes. This method gives the fish the perfect texture and flavor without becoming too sour.

These would be the perfect first course for a Cinco de Mayo celebration.

Halibut Ceviche

Mango Slice Tostadas with Halibut Ceviche (Whole30)
 
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Author:
Recipe type: Entree
Serves: Serves 4
Ingredients
  • 8 ounces halibut
  • ¼ cup lime juice
  • 2 tablespoons minced shallot
  • 1 serrano pepper
  • 1 large ripe mango
Instructions
  1. Cut halibut into cubes that are a little bigger than ¼ inch. (NOTE: Make the cubes a uniform size so that the juice will "cook" the pieces all the same.) Blanch the halibut in boiling water for 1 minute. Drain and cool. Stir together with lime juice. Marinate in refrigerator for 30 minutes. Remove from refrigerator and rinse and drain the halibut cubes. Season with salt and pepper to taste.
  2. Cut the stem end off of the serrano paper. With a thin knife, scoop out the seeds and pulp and then slice the serrano pepper into paper-thin slices. Peel the mango and slice four long slices from sides of mango. Cut the scraps from the rest of mango into ¼ inch cubes.
  3. Toss halibut with shallot, serrano and mango cubes. Place a mango slice on a serving plate and spoon halibut mixture on top.

A few other ceviches out there on the internet:

Ceviche de Peascado, Laylita’s Recipes
Tequila Spiked Shrimp Ceviche, Cookin Canuck
Mini Ceviche Tacos, Love and Lemons

Greek Gyro Bowls with Cauliflower Rice

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Greek Gyro Bowl with Cauliflower Rice & Coconut Tzatziki makes for a satisfying low-carb/paleo entree.

Low Carb Greek Gyro Bowl with Cauliliflower Rice #paleo #dairyfree #gf

Greek Gyro Bowl with Cauliflower Rice

This was inspired, as many of my low-carb creations are, by the consistently superb Kalyn’s Kitchen. I loved her Ground Beef Greek Meatballs as served in lettuce wraps, and decided to play around with the concept of low-carb variations on gyros.

Since I love lamb and it works so well in Greek dishes (especially gyros), I used a mixture of lamb and beef, though you could go all-in with one or the other, too, and served it atop my favorite mainstay: cauliflower rice. And hey, I thought, we’ve come this far without dairy – why not go all the way, full paleo, and make the tzatziki sauce with coconut yogurt? I wondered whether coconut flavor would overpowering, but I found it to work just fine.

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Watercress Ricotta Torte Recipe

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Watercress Ricotta Torte

Watercress is a neglected green – its peppery bite is perfect baked in a torte. If you’re looking for a little something green today, the Irish-American holiday of the year, St Patrick’s Day, I highly, HIGHLY recommend these little green tarts.

These come together very quickly and then you just throw them in the oven and wait for the fragrance to fill your kitchen! Leprechauns love them, I am told.

I just love dishes like this that are so versatile – serve one for a first course, or two with some salad and bread for a whole meal.

These would also be perfect for a spring Meatless Monday, so keep this recipe handy. One more week until the first day of spring! Can’t WAIT.

Watercress Ricotta Torte

WATERCRESS RICOTTA TORTE

4 ounces watercress
1/2 teaspoon salt
1/3 cup finely grated Parmesan cheese
1 1/2 cups ricotta
2 green onions, thinly sliced
a few sprigs of parsley
1/4 teaspoon nutmeg
4 large eggs
1 tablespoon lemon juice
1 teaspoon lemon zest

Preheat oven to 325 degrees.

Brush 1-cup ramekins with oil.

Whirl the watercress in a food processor. Stir together with all remaining ingredients. Spoon mixture into 6 one-cup ramekins. Sprinkle a little extra Parmesan cheese on tops, if desired.

Garnish with extra green onion slices and parsley.

Bake for 30 minutes, or until set and lightly browned.

Watercress Ricotta Torte Recipe
 
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Pretty little watercress tarts for your spring table.
Author:
Recipe type: Entree
Ingredients
  • 4 ounces watercress
  • ½ teaspoon salt
  • ⅓ cup finely grated Parmesan cheese
  • 1½ cups ricotta
  • 2 green onions, thinly sliced
  • A few sprigs of parsley
  • ¼ teaspoon nutmeg
  • 4 large eggs
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
Instructions
  1. Preheat oven to 325 degrees.
  2. Brush 1-cup ramekins with oil.
  3. Whirl the watercress in a food processor. Stir together with all remaining ingredients. Spoon mixture into 6 one cup ramekins. Sprinkle a little extra Parmesan cheese on tops, if desired.
  4. Bake for 30 minutes, or until set and lightly browned.

Other watercress delights:

Zucchini Watercress Soup, The Blender Girl
Watercress Campanelle, Alexandra’s Kitchen
Pink Grapefruit Watercress Salad, The View from Great Island
Ginger Miso Carrots and Watercress, Inspiralized