1 head cauliflower (or a 16 oz bag of frozen cauliflower)
2 large eggs
1/2 to 3/4 cup shredded cheddar cheese
1/4 cup thinly sliced green onions
1/2 to 1 cup bread crumbs
1/4 to 1/2 teaspoon cayenne pepper
1/4 to 1/2 teaspoon salt
2 to 3 tablespoons olive oil
Light sour cream, for garnish
Thinly sliced green onions, for garnish
Cut cauliflower into florets and cook in boiling water until tender, about 10 minutes.
Drain and mash the cauliflower while it is still warm.
Stir in the cheese, eggs, green onions, bread crumbs, cayenne & salt. Adjust seasoning to taste. (Start with the lower amount of cheese, breadcrumbs, cayenne, and salt. Adde more as needed for taste and binding the pancake mixture together.)
Coat the bottom of a skillet with olive oil over medium-high heat.
Form the cauliflower mixture into patties about 3 inches across.
Cook until golden brown & set, about 3 minutes per side. Remove to a paper towel lined plate to drain.
Serve pancakes on a plate and top with sour cream and more green onion, if desired.
6 c. frozen shredded hash browns
1 1/2 c.shredded Cheddar cheese
2 cups diced cooked ham
1/2 c. sliced green onions
8 large beaten eggs
Two 12-ounce c. evaporated milk
1/4 t. salt
1/4 t. pepper
Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl, combine eggs, milk, salt and pepper. Pour egg mixture over potato mixture in dish. Bake at 350 45-55 min.
8 oz cream cheese, softened
⅛ tsp. minced garlic
⅛ tsp. salt
1 Tbsp. chopped green onion
24 wonton wrappers
Preheat oven to 400 degrees F.
In a medium bowl, beat cream cheese, garlic, salt and green onion until well mixed.
Whisk egg until well beaten in a small bowl.
Place one teaspoon of cream cheese mixture into the center of one wonton wrapper.
Dip your finger into the beaten egg and lightly coat the outer edges of the wonton wrapper.
Bring all the corners of the wonton together up to the center and pinch. Pinch all the sides together to to form an “X” or star appearance. Place on greased cookie sheet.
Repeat for remaining wontons.
Lightly spray the tops of the wontons with cooking spray.
Bake at 400 degrees F for 7-12 minutes or until tops are golden brown in color.
1 lb. lean ground beef
1 Tbls. chili powder
2 cups mayonnaise – low-fat okay
1 cup ketchup
1.25 oz. packet taco seasoning
1 head iceberg lettuce – chopped OR shredded
1 bunch romaine lettuce – chopped
3 lrg. tomatoes – diced
1 med. green bell pepper – diced
1 med. red bell pepper – diced
1 bunch green onions – chopped
4 oz. canned jalapeno peppers – drained, chopped fine
15 oz. can kidney beans – drained
15 oz. can garbanzo beans – drained
12 oz. shredded cheddar cheese – divided
(2) 1.25 oz. bags corn tortilla chips – crushed
Brown the beef, drain, season with chili powder, and set aside to cool.
Prepare the dressing by whisking the mayonnaise, ketchup, and taco seasoning mix together in a small bowl.
In a large bowl, combine iceberg lettuce, romaine lettuce, tomatoes, green pepper, red pepper, green onions, jalapeno peppers, kidney beans, garbanzo beans, half of the cheese, half of the crushed chips, dressing, and cooled ground beef.
Mix well, cover, and refrigerate.
Just before serving, top the salad with remaining cheese and crushed chips.