Sunday Funday!

Cauliflower Bacon Ranch Bites

• 1 - 16 oz. bag riced cauliflower
• 1 dry packet ranch dressing
• 2 eggs, beaten
• 1 cup sharp cheddar cheese
• 8 slices bacon, cooked & crumbled, divided
• 1 tsp. dried chives
• 1/2 cup shredded Mexican blend cheese

Preheat oven to 375F.

Combine the cauliflower, ranch, eggs, cheddar cheese, 6 slices of crumbled bacon and the chives.  Mix everything well.

Generously spray a muffin tin with cooking spray.

Fill each muffin cup about 2/3 full with the cauliflower mixture.  Sprinkle the tops with the Mexican blend cheese and remaining 2 slices of crumbled bacon.  Bake until set and lightly golden, about 20 minutes.  Enjoy!

Lasagna Roll-Ups

• 9 uncooked lasagna noodles
• 1 - 15 oz. container part skim ricotta cheese
• 1 egg, beaten
• 1 tbsp. chopped fresh parsley
• 1 tsp. garlic pepper
• 1 1/4 cups shredded mozzarella cheese, divided
• salt & freshly ground black pepper
• 1 cup marinara sauce

Preheat oven to 350F.

Bring a large pot of water to a boil and lightly season with salt.  Add the noodles and cook until al dente, about 8 minutes.

Lay the cooked noodles out on a greased baking sheet.

Meanwhile, combine the egg, ricotta, parsley, garlic and 1 cup of shredded mozzarella and mix well. 

Once the noodles are cool enough to handle, cut each one in half and spread a thin layer of the ricotta mixture over each half noodle and roll-up and place on the greased baking sheet.  

Spoon marinara over the top of each roll-up and sprinkle the remaining 3/4 cup of shredded mozzarella over the top.  Bake until cheese is melted and the roll-ups are warmed through, about 25 minutes.  Enjoy!

BLT Bites

• Iceberg lettuce cut into 1 inch chunks
• Cherry tomatoes, sliced in half
• Cooked bacon, cut into 1 inch chunks
• Light mayo

String a toothpick with 1/2 cherry tomato, 1 inch slice of bacon, a chunk of iceberg with a dollop of mayo, another slice of bacon and the remaining half cherry tomato.  Repeat and Enjoy!

Italian Sub Roll-Ups

• Sliced apple-wood smoked ham
• Sliced provolone cheese
• Sliced Genoa salami
• Sliced spicy pepperoni
• Chopped pepperonicini
• Chopped iceberg lettuce
• 1/2 cup mayo
• 2 tbsp. red wine vinegar
• 1 tbsp. olive oil
• 1 tsp. Italian seasoning
• 1 tsp. chopped garlic

First make the dressing, combining the mayo, vinegar, oil, seasoning and garlic in a small bowl.  Mix well and set aside.

Assemble the roll-ups by laying out one slice of ham, 1 slice of provolone, 1 slice of salami, and 3 slices pepperoni.  Drizzle about a tbsp. of the dressing down the center and cover with chopped pepperoncini and chopped iceberg.  Roll up, secure with 2 toothpicks and slice it down the middle.  Repeat and enjoy!

Jalapeno Bacon Stuffed Eggs

• 6 eggs, hard-boiled and peeled
• 1/3 cup mayo
• 1 1/2 tsp. spicy brown mustard
• 1 1/2 tsp. Dijon mustard
• 1 jalapeno pepper, minced
• 5 slices of bacon cooked & crumbed, divided
• Paprika

Slice each egg in half, putting the yolks into a bowl and laying the whites out on a platter.  Mash the egg yolks up with a fork.  Add the mayo and mustards into the yolks and continue to mash until you have a smooth, creamy texture.  Add the minced jalapeno and 4 slices of the crumbled bacon.  Continue to mix well.

Fill each egg white with the yolk mixture.  Sprinkle paprika over the top of each stuffed egg and sprinkle the remaining slice of crumbled bacon over the top.  Enjoy!