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Grilled Garlic Zucchini

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 Grilled Garlic Zucchini
Course Side Dish
Prep Time 10 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
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Instructions
  1. In a small bowl, combine pressed garlic and ¼ cup olive oil. Stir and set aside to let the garlic infuse into the oil while you finish your prep.
  2. Preheat grill,
  3. Slice zucchini into 1/4" thick slices.
  4. Generously brush the garlic infused oil onto the zucchini (reserve leftover oil). Sprinkle with sea salt and freshly ground black pepper.
  5. Grill zucchini for ~5 minutes per side, or 3-4 minutes on preheated George Foreman grill.
  6. Brushed more reserved oil on top if desired, then sprinkle with Parmesan cheese. Serve hot.
Recipe Notes

This recipe was mashed together from several, since none of them were exactly what I wanted.  I'll try to remember to modify it as needed after we try it.

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Nutrition Facts
Grilled Garlic Zucchini
Amount Per Serving
Calories 93 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.003g
Cholesterol 4mg 1%
Sodium 209mg 9%
Potassium 264mg 8%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 2g
Protein 3g 6%
Vitamin A 4%
Vitamin C 30%
Calcium 6%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Parmesan Garlic Orzo

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 Parmesan Garlic Orzo
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
  2. Melt butter in a skillet over medium heat; cook and stir garlic in melted butter until lightly browned, about 5 minutes. Stir orzo into garlic mixture and mix in Parmesan cheese, milk, parsley, salt, and black pepper.
  3. Alternate instructions: "This recipe is delicious even though I alter the method somewhat. I love the look browning the orzo gives the final dish so I start with a couple tablespoons of butter in the pan and toss in the orzo and stir it around until some of the grains are slightly golden. I then toss in the garlic for about 30 seconds, stirring it around in the pan. Next I add the water (or some chicken broth if I have some in the refrigerator) to the pan, using only about a cup plus a splash. Close the lid and simmer until al dente. The pasta will absorb all the liquid with no need to drain. Each brand of pasta is different but I like to use the blue box variety and nine minutes is al dente and not starchy at all. So watch your pasta closely. Finish off by adding the milk (or cream) and freshly grated parmesan. I love the splash of color the chopped parsley gives this dish. Delicious simple side dish!"
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Nutrition Facts
Parmesan Garlic Orzo
Amount Per Serving
Calories 382 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 10g 50%
Polyunsaturated Fat 0.005g
Monounsaturated Fat 0.01g
Cholesterol 47mg 16%
Sodium 228mg 10%
Potassium 20mg 1%
Total Carbohydrates 44g 15%
Dietary Fiber 2g 8%
Sugars 2g
Protein 13g 26%
Vitamin A 15%
Vitamin C 8%
Calcium 19%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

Cheesy Leftover Mashed Potato Waffles

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 Cheesy Leftover Mashed Potato Waffles
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Servings
waffles
Ingredients
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Instructions
  1. Preheat the waffle baker and grease it with cooking spray.
  2. In large bowl, whisk together oil, buttermilk and eggs. Stir in the mashed potatoes, scallions and cheese until well combined.
  3. 

In a separate small bowl, whisk together the flour, baking powder and baking soda. Fold the flour mixture into the potato mixture until it's well combined.

Scoop 1/2 to 2/3 cup (depending on the size of your waffle baker) of the mixture into the prepared waffle baker, spreading it into an even layer. (The potato mixture will not spread or expand as much as a regular waffle, so it's important to spread it in an even layer.) Close the lid and let the waffle bake until golden brown and the egg is cooked throughout.
  4. Transfer the waffle to a serving plate then repeat the filling and baking process with the remaining potato mixture.
  5. Serve the potato waffles topped with sour cream and garnished with additional chopped scallions.
Recipe Notes

KELLY'S NOTES: All leftover mashed potatoes will vary in consistency depending on how much cream, milk or melted butter you added to the original batch. If the waffle batter looks too dry and isn't holding together, add one more egg. If it looks too wet, add more flour, 1 tablespoon at a time, until the mixture is cohesive. Do not lift up the waffle baker lid too soon or you’ll risk having the mixture separate and stick to the waffle baker. Allowing the waffle to cook through before opening the waffle baker ensures the waffle can be removed whole.

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Nutrition Facts
Cheesy Leftover Mashed Potato Waffles
Amount Per Serving
Calories 833 Calories from Fat 459
% Daily Value*
Total Fat 51g 78%
Saturated Fat 23g 115%
Polyunsaturated Fat 5g
Monounsaturated Fat 2g
Cholesterol 230mg 77%
Sodium 905mg 38%
Potassium 255mg 7%
Total Carbohydrates 57g 19%
Dietary Fiber 3g 12%
Sugars 2g
Protein 35g 70%
Vitamin A 23%
Vitamin C 5%
Calcium 63%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

Easy Corn Bread

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 Easy Corn Bread
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
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Instructions
  1. Heat oven to 400F.
  2. Grease 8 or 9-inch pan.
  3. Combine dry ingredients.
  4. Stir in milk, oil, and egg, mixing just until dry ingredients are moistened.
  5. Pour batter into prepared pan.
  6. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean.
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Nutrition Facts
Easy Corn Bread
Amount Per Serving
Calories 270 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Cholesterol 24mg 8%
Sodium 245mg 10%
Potassium 92mg 3%
Total Carbohydrates 47g 16%
Dietary Fiber 3g 12%
Sugars 8g
Protein 6g 12%
Vitamin A 3%
Calcium 7%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Grilled Chicken & Bacon Pizza with a Garlic Cream Sauce

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 Grilled Chicken & Bacon Pizza with a Garlic Cream Sauce
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 450.
  2. Line a small pan with parchment paper. Place bacon slices on parchment and cook for 10-15 minutes our until crispy.
  3. Season and grill chicken. Set aside to cool.
  4. For sauce:
  5. In a skillet, melt butter and oil.
  6. Add garlic and shallot. Cook for 2 minutes.
  7. Add flour and cook for 1 to 2 minutes stirring frequently.
  8. Add wine (or beer or broth). Stir.
  9. Add milk slowly and stir.
  10. Season to taste.
  11. Add basil.
  12. Stir and cook for 2 more minutes over medium heat.
  13. Remove from heat.
  14. Spread pizza dough onto pizza pan or stone. Prick with a fork all over.
  15. Spread sauce over dough.
  16. Top with chicken, bacon, shredded colby jack, and sliced mozzarella.
  17. Bake at 450 for 15 minutes.
Recipe Notes

This pizza is so versatile. Change it up by adding veggies like spinach or change up cheeses by adding shredded Parmesan or sliced provolone instead.

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Nutrition Facts
Grilled Chicken & Bacon Pizza with a Garlic Cream Sauce
Amount Per Serving
Calories 439 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 14g 70%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 64mg 21%
Sodium 859mg 36%
Potassium 80mg 2%
Total Carbohydrates 26g 9%
Dietary Fiber 1g 4%
Sugars 3g
Protein 22g 44%
Vitamin A 16%
Vitamin C 2%
Calcium 72%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Garlic Cream Chicken Calzone

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 Garlic Cream Chicken Calzone
Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Season chicken with creole seasoning. Grill over medium to medium-high heat for 8 to 9 minutes per side or until cooked. Remove from heat and let it rest while you prepare the cream sauce.
  2. In a skillet, melt butter and oil over medium heat. Add garlic. Cook for 2 minutes. Add flour and cook for 1 to 2 minutes stirring frequently. Add chicken broth* and stir. Add milk slowly and stir. Season to taste with salt and pepper. Add basil. Stir and cook for 2 more minutes over medium heat. It will begin to thicken. Remove from heat.
  3. Unroll pizza dough onto sheet pan and spread out to about a 10 x 15 inch rectangle. Spread garlic cream sauce over the entire area of dough. Top with chopped grilled chicken. Top with baby spinach and shredded cheese. Beginning with longer end roll up while being careful to continue to tuck ingredients in as you roll it up. Place on a baking sheet seam side down. Spray with a little cooking oil spray under dough. Bake at 350 for 15 to 20 minutes or until golden brown. Let sit about 5 minutes to cool. Slice and serve warm.
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Nutrition Facts
Garlic Cream Chicken Calzone
Amount Per Serving
Calories 351 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 61mg 20%
Sodium 828mg 35%
Potassium 226mg 6%
Total Carbohydrates 25g 8%
Dietary Fiber 2g 8%
Sugars 3g
Protein 26g 52%
Vitamin A 65%
Vitamin C 15%
Calcium 39%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Chile Mac

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 Chile Mac
Simple and spicy, rich and filling! Each serving is ~12 oz.
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 1 1/2 hour
Servings
servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Heat crushed tomatoes, tomato sauce, and chili seasoning in a large saucepan at medium heat, stirring frequently until simmering, then cover and cook at 130F for about an hour, so everything has a chance to cook together well.
  2. OPTIONAL: You can use a blander at liquefy or a hand mixer to bland until as smooth as you'd like. If you're using the blender, be careful blending hot liquids! Let the sauce sit for a few minutes before blending, start slowly, and vent the blender frequently when starting.
  3. Crumble and cook the hamburger in a large, deep skillet at medium high heat, stirring frequently. Drain excess fat and return to skillet.
  4. Add cooked elbow macaroni and sauce to skillet with hamburger, cook on medium low to medium heat until thoroughly mixed and warmed.
  5. Server immediately.
  6. Feel free to add any toppings you would like! We used grated parmesan on ours, but you could also use grated cheese of whatever kind you'd like, sour cream, chopped chives, chopped onion, salsa, crackers, etc.
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Nutrition Facts
Chile Mac
Amount Per Serving
Calories 403 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 40mg 13%
Sodium 299mg 12%
Potassium 1239mg 35%
Total Carbohydrates 66g 22%
Dietary Fiber 10g 40%
Sugars 15g
Protein 25g 50%
Vitamin A 49%
Vitamin C 19%
Calcium 1%
Iron 46%
* Percent Daily Values are based on a 2000 calorie diet.

Mackerel Patties

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 Mackerel Patties
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Votes: 0
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Instructions
  1. Drain mackerel and remove the largest bones and the majority of skin. Break up in bowl, then add therest of the ingredient, mixing with a fork.
  2. Separate into 4 patties, about 3.5 oz. each. Cook for 4 minutes on a George Foreman grill, or ad a Tbsp of oil to a skillet and fry for 4-5 minutes each side.
  3. Serve hot by itself, or with tartar sauce. Or you could make a sandwich.
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Nutrition Facts
Mackerel Patties
Amount Per Serving
Calories 287 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 175mg 58%
Sodium 695mg 29%
Potassium 241mg 7%
Total Carbohydrates 15g 5%
Dietary Fiber 1g 4%
Sugars 2g
Protein 31g 62%
Vitamin A 10%
Calcium 30%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.

Mexican Corn Cakes

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 Mexican Corn Cakes
Course Side Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
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Rating: 0
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Nutrition Facts
Mexican Corn Cakes
Amount Per Serving
Calories 219 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 4g 20%
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Cholesterol 15mg 5%
Sodium 283mg 12%
Potassium 179mg 5%
Total Carbohydrates 25g 8%
Dietary Fiber 2g 8%
Sugars 2g
Protein 6g 12%
Vitamin A 2%
Vitamin C 7%
Calcium 14%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

Butternut Squash with Sage

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 Butternut Squash with Sage
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Votes: 0
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Instructions
  1. 1. Melt butter in a 12-inch skillet over medium heat. Add butternut squash. Season with salt and pepper. Cook, tossing frequently, until squash is lightly browned, 5 to 6 minutes.
  2. 2. Add 1/4 cup water, and reduce heat to a simmer. Cover, and cook until squash is fork-tender, 8 to 10 minutes.
Recipe Notes

https://www.marthastewart.com/339296/butternut-squash-with-sage

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Nutrition Facts
Butternut Squash with Sage
Amount Per Serving
Calories 163 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.1g
Cholesterol 15mg 5%
Sodium 10mg 0%
Potassium 836mg 24%
Total Carbohydrates 29g 10%
Dietary Fiber 6g 24%
Sugars 5g
Protein 3g 6%
Vitamin A 492%
Vitamin C 79%
Calcium 17%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.