Ginger Stir Fry Vegetables

Ingredients:

1/2 cup sliced red onion
1/2 cup sliced red bell pepper
1/2 cup sliced celery stalk
12 snow peas
8 small broccoli florettes
8 rutabaga sticks
12 slices of water chestnuts
1 tsp. minced garlic
1 tsp. fresh grated ginger root
1 Tbsp. soy sauce
1/4 tsp pineapple extract
4 ounces diet 7-Up

Instructions:

In large non-stick pan stir fry the onion and garlic until they are lightly caramelized. Mix the soy sauce, the pineapple extract and the diet 7-Up together. Add the ginger and all of the remaining vegetables to the onions and continue cooking. Slowly add the diet 7-Up mixture to the vegetables to provide moisture as they cook. Cook until the diet 7-Up is evaporated, but leave the vegetables moist and crisp. Add the stir fry vegetables to the filet plate garnish and enjoy.

Zucchini Hash Browns

Ingredients:

Zucchini
olive oil
minced garlic and onions
salt and pepper

Instructions:

Shred zucchini, using cheese grater, lay on paper towels to dry out before sautéing in olive oil. Add minced garlic and onions, and sauté shredded zucchini. Add salt and pepper to taste. (This gives zucchini a whole new flavor, very similar to that of hash browns.)

Oven-baked Turnip Fries

Ingredients:

Turnips
Olive oil
Salt
garlic powder
paprika

Instructions:

Preheat oven to 425°. Peel turnips with a paring knife and cut into strips like French fries, or cut in 1/2 inch slices. Brush on olive oil and then sprinkle with salt, garlic powder and paprika. Place on a non-stick cookie sheet or baking pan. Bake for approximately 12 minutes, turning twice. Remove turnip fries when golden brown and tender.

Cauliflower Mashed Potatoes

Ingredients:

Three heads of cauliflower
fat-free chicken broth (optional)
3 Tbsp. real butter
salt
pepper
garlic
salt to taste

Instructions:

Thoroughly wash cauliflower, and remove flowerets. Place in large pot of water and (add fat-free chicken broth) if desired. Boil until cauliflower is extremely tender. Remove from heat and drain thoroughly. After draining, let sit in hot pot for a few minutes to “dry out.”

Chop or mash cauliflower using an electric mixer or blender. Add three Tbsp. of butter. Season to taste using salt, pepper and garlic salt. Place in preheated oven (350°) for approximately 10 minutes or until thickened.

Broccoli Cole Slaw

Ingredients:

2 cups broccoli stems
1/2 tsp. Italian seasoning
1/4 tsp. Dill seasoning
1 tsp. red wine vinegar
Salt & pepper to taste
Stevia –optional (You may also use your favorite sugar substitute. Add sweetener according to preferred taste.)
2 Tbsp. fat free greek yogurt

Instructions:

Grate broccoli stems in food processor, mix with the rest of the ingredients and chill. (This is really delicious, better than Cole Slaw!)

Zesty Cabbage

Ingredients:

Medium head of cabbage, one onion, red bell pepper – sliced
garlic powder
chopped hot green peppers
Cajun seasonings
one Tbsp. olive oil


Instructions: 


Cut head of cabbage in half for easy handling. Shred each half in a large bowl. Wash shredded cabbage. Pour a tablespoon of olive oil in the bottom of a large skillet, wok or pot. Add cabbage to skillet. Add chopped onion, bell pepper slices and hot peppers. Add seasoning, as desired. Turn heat on medium and cover. Cook for 10 minutes or until cabbage, onions and peppers are steamed.

Roasted Veggies

Ingredients:

Several yellow and zucchini squash
1 large onion
eggplant (optional)
olive oil
Pam olive oil spray
Cavenders’ Greek Seasoning or seasoning of choice

Instructions:

Take several yellow and zucchini squash, 1 large onion, eggplant (optional), and cut into chunk-sized slices. Place in a large bowl and pour a little olive oil over the veggies and toss them. Then add some Cavenders’ Greek Seasoning or seasoning of choice. Toss again. Spread on large cookie sheet and roast in 350° oven for about an hour. Gently stir or turn a few times during the roast.

You can also make your own “chips”! Take some squash and slice it fairly thin (not too thin or it will disappear to nothing). Spray the slices on both sides with Pam or olive oil. Then, lightly salt and bake slices slowly until they are crisp and light brown. (Every oven cooks differently, so watch the chips closely.)