Sunday Funday 🤸🏽‍♂️

Smokin' Hot Cheese Ball

• 8 oz. reduced fat cream cheese, softened
• 1/2 cup shredded pepperjack cheese
• 1/2 cup shredded cheddar cheese
• 3 tbsp. finely minced red onion
• 2 tbsp. salsa
• 1 tsp. cumin
• 2 tsp. diced green chiles
• Jalapeno Lime tortilla chips, crushed

Put the cream cheese, shredded cheeses, onion, salsa, cumin and diced chiles in a food processor and pulse until everything is evenly combined.

Scoop the mixture onto saran wrap and form it into a ball.  Put into the fridge for 2++ hours.

Put about 1/4 bag of the chips into a clean food processor and pulse to crush. Pour them out onto a plate and roll the cheese in the chips. Serve with crackers and chips.  Enjoy!

Jalapeno Bacon Stuffed Eggs (with vegan bacon)

• 6 eggs, hard boiled & peeled
• 1/3 cup mayo
• 1 & 1/2 tsp. spicy brown mustard
• 1 & 1/2 tsp. dijon mustard
• 1 jalapeno pepper, seeded & minced
• 5 slices Lightlife smart bacon, cooked & crumbled, divided
• Paprika

Slice each egg in half lengthwise, putting the yolks in a bowl and laying the whites on a platter.

Add the mayo and mustards to the bowl, mashing the yolks up with a fork until you have a creamy texture.  Add the minced jalapeno and 4 slices of the crumbled bacon. Mix well.

Fill each egg white with the yolk mixture.  Lightly sprinkle paprika over the tops of each filled egg. Sprinkle the remaining slice of crumbled bacon over the tops.  

Move to fridge until ready to dig in!

7 Layer Dip

• 1 - 16 oz. can refried beans
• 1 & 1/3 cups salsa, divided
• 1 tsp. cumin
• 1 - 13 oz. package pre-made guacamole
• 1 jalapeno pepper, seeded & minced, divided
• 1 cup light sour cream
• 1 tbsp. taco seasoning
• 1 & 1/2 cups shredded Mexican blend cheese
• 1/4 cup drained pickled jalapenos
• 1/4 cup drained sliced black olives 

In a bowl, stir together the refried beans, 1/3 cup salsa and cumin.  Spread this across the base of a glass 8x5" dish.

In another bowl, mix the guacamole with 1/2 of the minced fresh jalapeno.  Stir to mix well.   Spread the mixture evenly on top of the beans.

In another bowl, mix the sour cream with the other 1/2 of minced fresh jalapeno and the taco seasoning. Mix well.  Spread this mixture on top of the guacamole.

Pour the remaining 1 cup of salsa into a mesh strainer to release any excess liquid.  Spread the salsa over the sour cream.

Sprinkle the cheese over the top of the salsa.

Sprinkle the jalapenos over one half of the dish and sprinkle the black olives over the other half.  

Enjoy with tortilla chips!

Edamame 

• 1 - 14 oz. bag frozen edamame, thawed
• 1 tsp. chili oil
• 1 tbsp. chopped garlic
• 1 tbsp. ginger squeeze
• 2 tbsp. reduced sodium soy sauce
• 1 tbsp. sriracha

Grill the edamame until cooked and nicely charred.  You can also steam them.

Heat the chili oil and garlic in a saute pan.  Add the ginger, soy and sriracha.  Add the cooked edamame to the pan and mix well.  Serve warm or at room temp.

Tortellini Antipasta Skewers

• 1 - 9 oz. package refrigerated cheese tortellini
• 1 cup cheese & garlic Italian salad dressing
• 1 - 12 oz. marinaded mozzarella balls
• 1 - 12 oz. jar roasted red peppers
• 1 - 14.5 oz. jar marinated artichoke hearts

Cook the tortellini according to package directions.  Drain and let cool.  Transfer to a bowl and pour the salad dressing over the top.  Move to the fridge to marinade.

Use bamboo skewers to thread your ingredients on.  Lay them out on a tray in a single layer.  

The Best Edamame!

 

• 1 tsp. chili oil
• 1 tbsp. chopped garlic
• 1 tbsp. ginger squeeze
• 2 tbsp. reduced sodium soy sauce
• 1 tbsp. sriracha
• 1 - 14 oz. frozen edamame, thawed

Warm the chili oil and garlic in a saute pan. Add the garlic, ginger, soy and sriracha. Warm and mix well.  Add the edamame and cook until warmed through.

Enjoy!

These are also great on the grill!  

Zucchini Crust Veggie Bake

 Zucchini Crust

• 2 large zucchinis, yielding approximately 5 cups grated zucchini 
• 2 eggs, beaten
• 1 cup fat free shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1/2 tsp. garlic powder
• 1/4 tsp. crushed red pepper flakes

Grate the zucchini into a large colander.  Lightly sprinkle with salt and let sit for 10 minutes.  Use a dish towel to ring out any excess water. Set aside.

Preheat oven to 400F.  Spray a 9x13 baking dish with avocado oil spray.

Combine the grated zucchini, eggs, mozzarella, parmesan, garlic and red pepper in a large bowl.  Use a fork to mix well.  

 

Spread into the baking dish in a even layer and pop into the oven, uncovered, for 25 minutes.

Meanwhile, prepare the ragu.

Veggie Ragu

• 1 link spicy Impossible sausage, from a package of 4, casing removed
• 3 colorful bell peppers, chopped
• 1 zucchini, chopped
• 1 yellow onion, chopped
• 1 tbsp. chopped garlic
• 1/2 tsp. crushed red pepper flakes
• 2 tsp. Italian seasoning
• 1 - 28 oz. jar Raos marinara sauce
• 1 cup reduced fat shredded mozzarella cheese

Heat a skillet over medium heat and spray with avocado spray.  Crumble the sausage into the skillet and cook until browned, about 2 minutes.  Add the bell peppers, zucchini and onion to the pan and continue to cook until veggies are softened, about 10 minutes.  Add the garlic, red pepper flakes and Italian seasoning and stir to mix well.

Pour the marinara sauce into the pan, stirring it to combine with the veggies, and allow it to simmer until the zucchini crust is out of the oven.

When the zucchini crust is done, pull it out of the oven.

Pour the veggie ragu over the top.  Sprinkle the mozzarella over the top.  Pop it back into the oven for 20 minutes, until bubbling hot and cheese is browned.

Allow to sit for 5 minutes before serving.

ENJOY!

Baked Cottage Cheese Crisps

 

• 2 cups reduced fat cottage cheese
• 1/2 cup parmesan cheese
• 2 eggs
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. dried parsley
• 1/2 tsp. paprika
• 1/2 tsp. crushed red pepper flakes

Preheat oven to 400F.

Line two baking sheets with parchment paper.

Combine all ingredients into a food processor and blend until smooth.

Drop tablespoons of the mixture onto the parchment lined baking sheets, flattening them out into thin circles.

Bake for 25 - 30 minutes until golden and firm.  Let cool completely for more crispiness!

Enjoy!  

Store in an airtight container.

🌮 Taco Stuffed Zucchini Boats 🌮

• 4 medium-large zucchinis, ends removed & cut in half lengthwise
• avocado oil spray
• 1 cup salsa, divided
• 1 - 12oz. package Impossible LITE
• 1 link Impossible Italian sausage (from a pack of 4), casing removed
• 1 tsp. garlic powder
• 1 tsp. cumin
• 1 tsp. coriander
• 1 tsp. chili powder
• 1 tsp. paprika
• 1 tsp. oregano
• 1 tsp. crushed red pepper flakes
• 1/2 large yellow onion, chopped
• 1 red bell pepper, seeded & chopped
• 1/4 cup water
• 1/2 cup shredded cheese
• chopped green onions, for garnish

Preheat oven to 400F.

Bring a large pot of water to a boil.  

Spray a 9x13 baking dish with avocado oil spray and add 1/2 cup salsa, spreading it evenly in the bottom of the dish.

Use a melon baller to hollow out the center of the zucchini halves, leaving 1/4 inch shell on each

Chop the scooped out zucchini flesh, keeping 3/4 cup to add to the taco filling.  Chop the bell pepper and onion. 

Drop the zucchini halves in boiling water and cook 1 minute.  Remove from the water, set aside.

Brown the impossible meat & sausage in a large skillet, breaking it up with a wooden spoon as it cooks.  Add the spices and mix well.  Add the onion, bell pepper, chopped zucchini flesh and cook until veggies are softened and meat is browned.

Add 1/2 cup salsa and 1/4 cup water to the skillet, stir to combine.  Cover the skillet and simmer on low for 10 minutes.

Fill the hollowed zucchini boats with the taco meat, dividing it equally among the 8 halves.  Sprinkle the cheese over the top.  Cover the dish with foil and bake 30 minutes until cheese is melted and zucchini is cooked through. Top with chopped green onions.

Enjoy with taco toppings such as diced tomatoes, chopped black olives, sliced pickled jalapeños, diced avocado, sour cream, etc.  

Serves 4-6.  Enjoy!!

Spicy Grilled Tofu Steaks

 

• 1 - 16 oz. block organic firm tofu
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1/4 tsp. garlic powder
• 1/4 tsp. crushed red pepper flakes
• 1/8 tsp. cayenne
• 1/8 tsp. salt
• 2 tbsp. + 2 tsp. avocado oil, divided
• 2 tbsp. hoisin sauce
• 2 tsp. reduced sodium soy sauce
• Chopped green onions, for garnish

Press the tofu for 10 minutes.  Slice the tofu into "steaks".  

Move the tofu steaks into a glass dish.

In a small bowl, combine the 2 tsp. oil, hoisin sauce and soy sauce.  Stir to mix well.  Pour the sauce into the dish with the tofu, moving the tofu around so all sides are covered.  

Move to the fridge to allow to marinade until ready to grill.

In a separate small bowl, mix the dry ingredients - cumin, chili powder, crushed red pepper, cayenne and salt.

Heat 2 tbsp. avocado oil on the Blackstone griddle over medium high heat.  Carefully place the tofu on the skillet.  Sprinkle about half the dry spices evenly over the tofu, close the lid and cook for 4 minutes. 

When the bottoms of the tofu are browned, flip and sprinkle the rest of the dry spices over the top.  Cook for 2-3 minutes.  Flip the tofu over again.  

Sprinkle with green onions and serve.

Served here over a bed of veggies - riced cauliflower, onion and bell peppers.  

Serves 4.  Enjoy!!

🌮 Taco Casserole 🌮

For the base:

• 2 - 12 oz. packages frozen riced cauliflower
• 1 egg, beaten
• 4 oz. shredded reduced fat Mexican blend cheese
• 1 - 4 oz. can chopped green chiles, drained
• 1 tsp. ground cumin
• 1 tsp. garlic powder
• 1/4 tsp. salt

Preheat oven to 400F.  Spray a 9x13 glass baking dish with avocado oil spray.

Steam the riced cauliflower according to package directions and let cool slightly.   In a mixing bowl, combine the steamed cauliflower with the egg, cheese, chiles, cumin, garlic and salt.  Stir to combine.

Use a silicon spatula to press the cauliflower mixture into your greased dish. 

Pop it in the oven for 20 minutes, until edges have started to brown.

For the taco topping:

• 1 small onion, chopped
• 2 bell peppers, seeded and chopped
• 1 tbsp. minced garlic
• 1 - 12 oz. package Impossible LITE
• 1 - link Impossible Spicy Sausage (from a pack of 4), casing removed
• 2 tbsp. taco seasoning
• 1- 15 oz. can enchilada sauce
• 2 oz. shredded reduced fat Mexican blend cheese

While the base is in the oven, spray a large skillet with avocado oil spray and add the onion and bell peppers. Allow to cook until starting to soften, about 5 minutes.  Add the garlic and stir to combine.

Add the Impossible LITE & sausage to the pan, breaking it up with a wooden spoon.  Allow to cook until browned, about 5 minutes.   

Stir in the taco seasoning and mix well.  Pour the enchilada sauce into the pan and allow to simmer until the base is out of the oven.

Spoon the taco topping over the top of the cooked base, smoothing it out with a silicone spatula. 

Top it with the remaining 2 oz. of cheese and pop it into the oven for 10 minutes, until it is bubbling and the cheese is melted. 

Enjoy with all of your favorite taco toppings such as diced tomatoes, sliced black olives, avocado chunks, sour cream, taco sauce, etc.  

YUM!