All three dishes can be baked in the oven together, staggering the cooking time needed by each dish.
Stuffed Sole Fillets
4 large shrimp, peeled, deveined, tails removed, finely chopped
1 tablespoon olive oil
1 scallion, minced
1 medium garlic clove, minced
½ celery stalk, finely chopped
1 mini bell pepper, finely chopped
1 tablespoon fresh parsley, minced
1 tablespoon chopped chives
Salt and pepper
½ oz oyster crackers crushed
12 oz sole fillets
Preheat oven to 400°F. Coat a baking dish just large enough to hold the fish with olive oil cooking spray.
Roll each fillet, jelly-roll fashion, and skewer it with toothpicks and place in the prepared baking dish.
Dot each roll-up with butter and cover the baking pan loosely with foil and bake for 10 minutes. Remove the foil and cook for another 10-15 minutes, or until the fish flakes easily when touched with a fork.
Easy Mac & Cheese
No need to make a white sauce to get creamy mac & cheese.
12 oz whole wheat elbow macaroni
2 tablespoons Dijon mustard
1 cup sour cream
Kosher salt and pepper
1 small onion, finely chopped
1 cup Velveeta cheese cut into small cubes
1 cup shredded Cheddar cheese
Heat the oven to 400°F. Cook the pasta for half the time recommended on package directions; drain.
In a large bowl, whisk together the mustard, sour cream, and 1⁄2 teaspoon each salt and pepper. Fold in the onion and the Velveeta.
Transfer the pasta mixture to a greased 12×8-inch baking dish and bake until beginning to brown, 20 minutes.
Remove the baking dish from the oven and sprinkle the shredded cheddar cheese over the top of the casserole. Return the baking dish to the oven and bake until golden brown, 10 minutes more or until the cheese is melted. Let rest for 5 minutes before serving.
Nut-Crusted Zucchini Sticks
1 medium-large zucchini, trimmed and cut into thin wedges
2 tablespoon olive oil
Pinch each of salt and pepper
1/2 cup finely ground nuts (any kind)
1 tablespoon dried Italian seasoning
Preheat the oven to 400°F. Line a baking sheet with foil and coat with cooking spray.
Place the zucchini wedges in a ziplock bag with the oil, salt, and pepper. Shake. Add the Italian seasoning and nuts. Shake until well coated. Place the zucchini on the prepared baking sheet and place in the oven. Roast the zucchini for 25-30 minutes until crispy and tender.
Makes one 8-inch square cheesecake, to serve 12
2 cups ricotta cheese
1 cup sugar substitute ( I use monk fruit)
1 teaspoon vanilla extract
Zest of 1 orange
2 cups fresh or frozen blueberries (10 oz)
1/4 cup water
1 tablespoon lemon juice
3 tablespoons low carb sugar substitute
2 teaspoons cornstarch or arrowroot powder mixed with 2 teaspoons water
Preheat the oven to 375°F.
Grease an 8-inch square baking pan with butter or cooking spray.
In a medium bowl, stir together the ricotta and sugar. Add the eggs one at a time until well incorporated. Stir in the vanilla and orange zest. Pour the batter into the prepared pan.
Bake for 45 to 50 minutes, until set. Let cool in the pan on a wire rack for 20 minutes. Cover. Refrigerate overnight. Serve chilled with the blueberry topping.
Directions for making the topping:
Put the blueberries, water, lemon juice, and sweetener into a small saucepan or pot and simmer over medium heat until the blueberries swell up and are cooked through. This will take a little longer for fresh blueberries. Add the cornstarch slurry and simmer until thickened. Cover and chill.
11/2 cups + 1 tablespoon almond flour
2 tablespoon unsalted butter, melted
2 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup low carb sugar substitute
1/2 cup finely chopped walnuts plus 15 walnut halves
Preheat the oven to 350 degrees F.
Mash the banana with a fork.
Process the eggs together with the mashed banana and the melted butter with a hand
blender or hand mixer to a smooth dough.
Mix the dry ingredients in another bowl. Pour into the bowl with the egg and banana
mixture and stir well.
Add the chopped walnuts and fold into the batter.
Line an 8-inch bread/loaf pan with baking paper/parchment with the paper extending over the ends of the pan. Coat lightly with cooking spray. Pour in the bread dough into the pan and place the walnut halves in five rows across the top of the dough.
Bake the bread for 45 minutes or until an inserted knife comes out clean. Check the bread after 30 minutes. If the top is brown, cover it loosely with aluminum foil to prevent the low-carb banana bread from burning.
Let the banana bread cool and then lift out with the aid of the parchment paper. Cool completely before slicing.
Making this delicious Greek Spinach Pie doesn’t have to be complicated. I have simplified much of the process and it still tastes authentic. This is one of my favorite dishes.
1/2 cup olive oil
1/2 pound filo pastry leaves
1 bunch scallions, minced
1/4 teaspoon salt
1 teaspoon dried dill
1 teaspoon dried oregano
4-10 oz packages of frozen spinach, defrosted and squeezed dry
5 cloves garlic, grated
8 oz feta cheese, crumbled
1 cup ricotta cheese
1 teaspoon black pepper
Preheat the oven to 375ºF. Oil a 9×13-inch baking pan.
Combine all the filling ingredients in a large mixing bowl.
Spread the spinach mixture over the dough; then cover the spinach with the remaining filo sheets, coating each in oil before placing them in the dish. Brush the top of the layered sheets with oil and bring over any of the filo sheets covering the sides of the dish into the top layer. Brush with more oil. Bake uncovered for 45 minutes until the filo is golden-brown and crispy.
I serve Spanakopita with