Spinach Ricotta Casserole

Spinach Ricotta Casserole
Spinach Ricotta Casserole

 

Recipe by:
Category: sides
Serves: 12
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • Vegetable oil spray
  • 16 ounces frozen chopped spinach, thawed and well drained
  • 1½ cups ricotta cheese
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 6 large eggs, beaten until frothy
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon garlic powder
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper

Instructions
  1. Preheat the oven to 350°F. Spray a 1½ quart casserole dish with vegetable oil and layer the bottom evenly with the drained spinach.
  2. In a bowl, mix the remaining ingredients until combined. Pour mixture into the spinach lined dish.
  3. Bake for 35 to 40 minutes, until slightly browned around the edges and center is firm to touch. Serve warm, garnished with fresh basil and diced tomatoes, if desired.

Helpful Tip
Try adding ¼ cup diced bell peppers to the casserole before baking for extra color and flavor!

Nutrition Information
Calories: 105   Fat: 6   Net Carbs: 2.5   Fiber: 1   Protein: 9.5  

 © George Stella. All rights reserved. Do not copy without permission.

Cauliflower Rice Pilaf

Cauliflower Rice Pilaf

4.0 from 1 reviews

Cauliflower Rice Pilaf

 

Recipe by:
Category: sides
Serves: 4
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • ¼ cup slivered almonds
  • 1 small head cauliflower
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2 tablespoons chopped yellow onion
  • ¼ teaspoon minced fresh garlic
  • 1 cup chicken broth
  • 1 teaspoon chopped fresh parsley
  • 2 bay leaves
  • ½ teaspoon turmeric
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Instructions
  1. Place the slivered almonds in a large skillet over medium heat to toast. Shake the pan every 30 seconds or so to redistribute almonds, just until they are golden brown and smell fragrant, about 4 to 5 minutes. Remove almonds from pan and set aside.
  2. Using the largest holes of a cheese grater, grate the head of cauliflower (as you would cheese). A food processor with a grating blade will also work.
  3. Heat the butter and oil in a large skillet over medium-high heat.
  4. Add the onion, garlic, and grated cauliflower to the skillet and sauté for 2 minutes, stirring constantly.
  5. Add the chicken broth and all remaining ingredients, and simmer for about 9 minutes, stirring occasionally, until cauliflower is tender.
  6. Stir in toasted almonds and serve with a slotted spoon.

Helpful Tip
It’s completely normal for there to be extra liquid in the pan when this is finished. Use a slotted spoon to drain it as you serve.

Nutrition Information
Calories: 100   Fat: 8.5   Net Carbs: 2   Fiber: 2   Protein: 2.5  

© George Stella. All rights reserved. Do not copy without permission.

Original Cauliflower Mac and Cheese Casserole

Original Cauliflower Mac and Cheese Casserole
Original Cauliflower Mac and Cheese Casserole

 

Recipe by:
Category: sides
Serves: 8
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • Kosher salt, as needed, plus ½ teaspoon
  • Vegetable oil spray
  • 1 large head cauliflower, cut into small florets
  • ¾ cup heavy cream
  • 2 ounces cream cheese, cut into small pieces
  • 1½ teaspoons Dijon mustard
  • 1½ cups shredded sharp Cheddar cheese, plus ½ cup for topping the casserole
  • ¼ teaspoon black pepper
  • ⅛ teaspoon garlic powder

Instructions
  1. Preheat the oven to 375°F. Bring a large pot of water to a boil, seasoning the water with salt. Spray an 8×8 baking dish with vegetable oil spray.
  2. Cook the cut cauliflower in the boiling water until crisp-tender, about 5 minutes.
  3. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
  4. Bring the cream to a simmer in a small saucepan and then whisk in the cream cheese and mustard, continuously whisking until smooth.
  5. Stir in the 1½ cups of cheese, salt, pepper, and garlic powder, and whisk just until the cheese melts, about 2 minutes. Remove the sauce from the heat, pour over the cauliflower, and stir all to combine.
  6. Top with the remaining ½ cup cheese and bake until browned and bubbly hot, about 15 to 20 minutes. Let cool 5 minutes before serving.

Helpful Tip
To save on paper towels, we’ve found that you can place the cauliflower in a colander and drain the excess water by pressing down on the florets with a heavy bowl.

Nutrition Information
Calories: 190   Fat: 15   Net Carbs: 4   Fiber: 3   Protein: 7  

© George Stella. All rights reserved. Do not copy without permission.

Roasted Pecan and Herb-Crusted Salmon

Roasted Pecan and Herb-Crusted Salmon
Roasted Pecan and Herb-Crusted Salmon

 

Recipe by:
Category: seafood
Serves: 6
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1 small fennel bulb, cored and thinly sliced
  • 2 plum tomatoes, halved
  • 1 cup julienned bell peppers (any color)
  • ½ cup sliced red onion
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon black pepper
  • SALMON
  • 2 tablespoons chopped fennel fronds
  • 2 tablespoons chopped fresh basil
  • 1½ tablespoons Dijon mustard
  • ½ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • 2 pounds boneless, skinless salmon fillets
  • 2 ounces dry white wine
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons butter, melted
  • ½ cup chopped pecans

Instructions
  1. Preheat the oven to 400°F. Combine all of the first set of ingredients in a shallow roasting pan and toss to mix. Spread the mixture out to form a bed for the salmon.
  2. In a small bowl, mix the fennel fronds, basil, mustard, salt, and pepper. Rub each salmon fillet with the mixture and arrange the fillets over the top of the vegetable bed.
  3. Drizzle all with the wine and lemon juice.
  4. Combine the melted butter and pecans in a small bowl and top each fillet with it.
  5. Bake until salmon is just cooked through and the vegetables are tender, 15 to 17 minutes. Serve each piece of salmon atop vegetables, just as it was baked. Garnish with lemon wedges, if desired.

Helpful Tip
Though you can use any dry white wine, I always prepare this with vermouth.

Nutrition Information
Calories: 465   Fat: 30.5   Net Carbs: 4   Fiber: 2.5   Protein: 51  

© George Stella. All rights reserved. Do not copy without permission.

Slow Cooker Jambalaya

Slow Cooker Jambalaya
Slow Cooker Jambalaya

 

Recipe by:
Category: seafood
Serves: 8
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • 2 cups chopped cooked kielbasa sausage, may use any cooked sausage
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 1 cup chopped white or yellow onion
  • 1 (28-ounce) can diced tomatoes, with juice
  • 2 cloves minced garlic
  • ½ teaspoon Tobasco hot sauce
  • 1 tablespoon cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 pound medium-sized peeled and deveined shrimp
  • 2 cups raw cauliflower

Instructions
  1. Place all of the ingredients, except the shrimp, and cauliflower into a slow cooker set to low and stir to combine.
  2. Cook on low for 4 to 6 hours (depending on when you are ready to eat).
  3. Using the large holes of a cheese grater, grate the raw cauliflower into small, rice-like pieces.
  4. Add the shrimp and cauliflower to the cooker and cook for just another 20 to 30 minutes before serving.

Helpful Tip
Jambalaya is traditionally made with Andouille sausage instead of kielbasa, but that may be hard to find in your local grocery store.

Nutrition Information
Calories: 190   Fat: 8.5   Net Carbs: 6   Fiber: 2.5   Protein: 19.5  

© George Stella. All rights reserved. Do not copy without permission.

Key West Crab Cakes with Mustard Sauce

Key West Crab Cakes with Mustard Sauce
Key West Crab Cakes with Mustard Sauce

 

Recipe by:
Category: seafood
Serves: 6
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1 pound claw crabmeat
  • 2 tablespoons finely diced red bell pepper
  • 2 tablespoons finely diced green bell pepper
  • 1 tablespoon mayonnaise
  • 2 large eggs
  • 2 tablespoons milled flax seed
  • 1 tablespoon baking powder
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Old Bay seasoning
  • 2 tablespoons canola oil
  • MUSTARD SAUCE
  • ¼ cup mayonnaise
  • ¼ cup Dijon mustard
  • ¼ teaspoon fresh lemon juice

Instructions
  1. In a large bowl, mix all ingredients, except the canola oil and Mustard Sauce ingredients.
  2. In a separate bowl, combine all Mustard Sauce ingredients.
  3. Heat the canola oil in a large skillet over medium-high heat.
  4. Carefully spoon the batter in rounded tablespoons into the pan. (The resulting crab cakes will be the size of silver dollars, and the batter should be very loose. Once the egg in the batter starts to cook, the cakes will hold together fine)
  5. Cook the crab cakes on one side until firm, about 2 minutes, and then flip and cook on the other side for about 1 more minute.
  6. Continue cooking in batches until you’ve used up all of the batter. Serve immediately with Mustard Sauce.

Helpful Tip
The crabmeat used in this recipe can be found in cans or refrigerated tubs in your grocer’s seafood department. Jumbo lump crabmeat is even better than the claw meat but nearly three times the price!

Nutrition Information
Calories: 205   Fat: 12   Net Carbs: 5   Fiber: 1.5   Protein: 18  

 © George Stella. All rights reserved. Do not copy without permission.

Anaheim Shrimp Scampi

Anaheim Shrimp Scampi
Anaheim Shrimp Scampi

 

Recipe by:
Category: seafood
Serves: 4
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • 6 tablespoons Scampi Butter (see recipe here)
  • 1 small spaghetti squash
  • 1 pound (16 to 20 count) peeled and deveined raw shrimp, with tail on
  • 1 tablespoon dry white wine
  • 2 ounces crumbled Asiago cheese
  • 1 avocado, peeled and chopped
  • Fresh arugula leaves, for garnish

Instructions
  1. Prepare the Scampi Butter according to the recipe’s directions.
  2. Cut the squash in half lengthwise and scoop out all seeds.
  3. Bring a large pot of water to a boil. Completely submerge the squash halves in the boiling water and cook for 20 to 25 minutes, until a fork can easily pull the squash into strands.
  4. Drain and run cold water over the squash to stop the cooking process. Use a fork to scrape the cooked squash out of its rind, fluffing and separating the pulp into spaghetti-like strands.
  5. Place 4 tablespoons of the Scampi Butter in a large sauté pan over high heat until melted.
  6. Add the shrimp and cook for about 2 minutes, stirring occasionally.
  7. Add the white wine, which will sizzle in the pan, and cook until the shrimp are opaque, about another 2 minutes.
  8. Microwave the strands of spaghetti squash for 30 seconds, just until reheated.
  9. Remove shrimp from heat and stir in the remaining 2 tablespoons Scampi Butter, the Asiago cheese, and avocado. Serve over the hot spaghetti squash, garnished with fresh arugula.

Helpful Tip
Nutritional information for this recipe was calculated using Scampi Butter made from real butter. Using light, trans-fat free buttery spread to prepare the Scampi Butter will reduce the calories in this recipe to 295 and the fat to 17 grams.

Nutrition Information
Calories: 365   Fat: 25   Net Carbs: 4   Fiber: 2.5   Protein: 28.5  

 © George Stella. All rights reserved. Do not copy without permission.

Mojo Pulled Pork

Mojo Pulled Pork
Mojo Pulled Pork

 

Recipe by:
Category: meats
Serves: 8
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1 boneless pork loin roast (about 4 pounds), trimmed
  • 2 cups water
  • 16 ounces Italian salad dressing
  • ¼ cup fresh lime juice, about 2 limes
  • 2 tablespoons chopped fresh cilantro leaves
  • 2 small garlic cloves
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper

Instructions
  1. Add all the ingredients to a crock-pot and cook on high for 4 to 5 hours, or until the meat is easily flaked with a fork.
  2. Remove cooked pork, reserving the liquid. Using
  3. two forks, pull apart and shred the meat.
  4. Serve hot, drizzled with some of the cooking liquid and garnished with fresh lime wedges and cilantro, if desired.

Helpful Tip
Try making mini sandwiches using Zucchini Muffins cut in half, griddled and topped with the pulled pork and melted Monterey jack cheese!

Nutrition Information
Calories: 465   Fat: 23   Net Carbs: 3   Fiber: 0   Protein: 60  

© George Stella. All rights reserved. Do not copy without permission.

Low Carb Beefed-Up Meatloaf

Low Carb Beefed-Up Meatloaf
Low Carb Beefed-Up Meatloaf

 

Recipe by:
Category: meats
Serves: 8
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1 (8-ounce) can tomato sauce
  • 1 (6-ounce) can tomato paste
  • ¼ cup bulk sugar substitute (recommended: Splenda)
  • 2 teaspoons white vinegar
  • 2 pounds ground chuck
  • 2 large eggs
  • ½ cup grated Parmesan cheese
  • ¼ cup red onion, diced small
  • ¼ cup roasted or fresh red bell peppers, diced
  • 2 tablespoons chopped fresh parsley leaves
  • 2 cloves garlic, minced
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ pound prosciutto, or any type of ham, thinly sliced
  • ¼ pound provolone cheese, sliced

Instructions
  1. Preheat oven to 350°F.
  2. In a small bowl, combine the tomato sauce, tomato paste, sugar substitute, and vinegar. Set aside.
  3. In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings.
  4. Working on a waxed paper lined sheet pan or countertop, form the meatloaf mixture into a 10×8-inch flat rectangle on the waxed paper.
  5. Place a layer of prosciutto slices on top of the meat, followed by a layer of provolone slices.
  6. Roll the stuffed meatloaf mixture up like a burrito and seal the edges all around by pinching
  7. the meat.
  8. Place the roll, seam side down, into a 5×9-inch loaf pan. Spread a heavy coat of the tomato topping on top, completely covering the top of the meatloaf.
  9. Bake for about 1 hour and 15 minutes, or until the temperature on a meat thermometer registers
  10. °F. Drain fat and let rest at least 10 minutes before slicing.

Helpful Tip
Prosciutto is usually available at the deli counter, but you must make sure to ask them to slice it extra thin or it will be too tough.

Nutrition Information
Calories: 335   Fat: 15   Net Carbs: 4.5   Fiber: 1.5   Protein: 46  

© George Stella. All rights reserved. Do not copy without permission.

Chicken Stella Scarpariello

Chicken Stella Scarpariello
Chicken Stella Scarpariello

 

Recipe by:
Category: poultry
Serves: 8
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • ¼ cup extra virgin olive oil
  • 1 pound mild or hot Italian sausage, cut into 2-inch lengths
  • 2 pounds boneless, skinless chicken thighs, each piece cut into thirds
  • 1 medium yellow onion, quartered and separated into rings
  • 2 green bell peppers, cut into 1-inch wide strips
  • 1 red bell pepper, cut into 1-inch wide strips
  • 1 cup chicken stock
  • ½ cup balsamic vinegar
  • 2 teaspoons minced garlic
  • 2 tablespoons chopped fresh basil, may use 1 tablespoon dried
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon black pepper
  • 8 ounces small button mushrooms
  • 4 marinated hot cherry peppers, cut in half

Instructions
  1. Preheat the oven to 375°F.
  2. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the sausage and chicken, and then cook, stirring occasionally, until browned, about 5 minutes.
  3. Drain the fat from the skillet (the meat does not have to be fully cooked at this point as it will finish cooking in the oven).
  4. Meanwhile, heat the remaining 2 tablespoons of oil in a separate large skillet over medium-high heat. Add the onions and peppers and cook for about 2 minutes, just until tender.
  5. Add the browned meat, cooked onions and peppers, and all remaining ingredients to a casserole dish, tossing to combine.
  6. Bake uncovered for about 40 minutes. Serve garnished with fresh basil, lemon slices, and shaved Parmesan cheese, if desired.

Helpful Tip
Turkey sausage and boneless chicken breast may be substituted to significantly reduce the fat in this recipe.

Nutrition Information
Calories: 445   Fat: 26   Net Carbs: 3   Fiber: 1.5   Protein: 45  

© George Stella. All rights reserved. Do not copy without permission.