Cauliflower Patties

5 cups cauliflower florets (about 1 lb.)
1 cup shredded cheese
1 large egg, lightly beaten
1/3 tsp. salt

Preheat oven to 425°F. Line a large baking sheet with parchment paper.  Place cauliflower in a food processor. Process until finely grated. Transfer to a microwave-safe bowl. Cover loosely and microwave on High for 3 minutes. Let cool slightly. Transfer the cauliflower to a clean kitchen towel and wring out excess moisture. Return to the bowl and stir in cheese, egg and salt until thoroughly combined. Roll into large balls and form into patties.  Repeat with the remaining batter, leaving about 1 inch between each one.  Bake until browned and crispy around the edges, about 25 minutes. Serve with your favorite toppings or use to make a breakfast sandwich.  Makes 10

Comment:  These are delicious!   I found a recipe for Cauliflower English Muffins that required using a biscuit cutter to form the patties.  Didn't have one so I used my hands.  The texture reminds me of grits.  The taste is similar to grits with a touch of sweetness.  These would actually work great served with an egg on top.  I'm going to use them in place of bread to make an open face burger.  I really believe it will be perfect.

Nutrition Facts
Servings 10.0
Amount Per Serving
calories 72
% Daily Value *
Total Fat 5 g	8 %
Saturated Fat 3 g	14 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 32 mg	11 %
Sodium 110 mg	5 %
Potassium 154 mg	4 %
Total Carbohydrate 3 g	1 %
Dietary Fiber 1 g	5 %
Sugars 1 g
Protein 5 g	10 %
Vitamin A	3 %
Vitamin C	35 %
Calcium	10 %
Iron	1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Roasted Brussel Sprouts

1 lb. fresh Brussels Sprouts
4 thick slices raw bacon
1 med. Onion
3 Tbsp. olive oil
1 tsp. minced garlic
¼ cup Parmesan Cheese, shredded

Preheat oven to 375 degrees.  Clean and slice Brussels Spouts in half.  Cut bacon into small pieces.  Cut onion in half and thinly slice.  In a baking dish toss together Brussels Sprouts, bacon, onions, olive oil and garlic.  Bake 40-45 minutes or until tender and slightly browned.  Turn the oven off.  Remove pan from oven and sprinkle with Parmesan cheese.  Return to the oven for about 5 minutes allowing the cheese to start melting.

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 391
% Daily Value *
Total Fat 27 g	42 %
Saturated Fat 7 g	34 %
Monounsaturated Fat 10 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 47 mg	16 %
Sodium 1129 mg	47 %
Potassium 395 mg	11 %
Total Carbohydrate 13 g	4 %
Dietary Fiber 5 g	19 %
Sugars 3 g
Protein 24 g	48 %
Vitamin A	24 %
Vitamin C	89 %
Calcium	35 %
Iron	6 %

Cheesy Spinach Bundles

1 pkg. (10 oz. frozen chopped spinach, thawed, well-drained
1/2 cup shredded Mozzarella cheese
1/3 cup Parmesan cheese
1/4 chives & onion cream cheese spread
1 egg, separated
1 can (8 oz.) refrigerated crescent dinner rolls

Preheat oven to 375 degrees.  In a bowl mix spinach, Mozzarella, Parmesan, cream cheese and egg yolk.  Separate crescent dough into 8 triangles.  Cut each triangle diagonally in half.  Lay out on a baking dish lined with foil and sprayed with non-stick.  Evenly spread the spinach mixture onto each.  Bring the corners of the dough to the center over the filling, overlapping ends and pinch together to seal.  Beat egg white and lightly brush over bundles.  Bake 12-15 minutes or until golden brown.

Comment:  This is a Kraft Cheese recipe that I spotted and had to try.  Of course I made changes!  I used 3/4 cup of the Mozzarella cheese and 1/4 cup of Seasoned Parmesan cheese, the kind you sprinkle over spaghetti.  I didn't have the chives & onion cream cheese but did have a block of plain so I put about 1/4 cup into the microwave for about 20 seconds and added 2 small finely chopped green onions, tops and bulbs.  I wasn't sure how they meant to cut the crescent rolls so I just cut them in half and pressed them out on the baking sheet allowing me to have enough to bring up over the spinach mix.  Also, the recipe called for 1 Tbsp. in each but I ended up with a bit left over so I divided it evenly among the crescents.  This is one heck of a dish.  I honestly think I could have eaten at least half of them but I didn't.  I shared with my testers.  Almost forgot - After the egg wash I sprinkled each bundle with a small amount of Colby cheese.

Spinach 'Burgers'

1 bag (12 oz.) thawed, well drained chopped spinach
2 egg whites
1 whole egg
1/4 cup diced onion
1/2 cup shredded cheese
1/2 cup bread crumbs
1 tsp. red pepper flakes
1 tsp. salt
1/2 tsp. garlic powder

Mix all ingredients in a bowl.  Shape into patties and cook over medium high heat in a non-stick skillet with a small amount of cooking spray.  Patties are done when they are golden and firm. (about 4-6 minutes).

Comment:  I found this recipe on a site titled The Village Cook and boy is it great!  I made just a couple changes.  I used 2 whole eggs instead of the 2 whites and 1 whole.  I used Seasoned Panko bread crumbs, which don't bind as well as regular so I increased the amount to 3/4 cup allowing the mixture to sit for about 10 minutes.  Plus I browned the patties quickly on each side and the placed in the toaster oven to complete cooking (about 5 minutes).  This gave me 12 patties which were wonderful!  I gave some to 3 of my testers and the 1st words out of their mouths was OMGoodness!  I had 2 left over, which had gotten cold and decided to heat them up and eat later that day.  Before heating I took a bite and it did't need heating at all!  So good.

Baked Cabbage

1 head cabbage cut into 4 equal pieces
6-8 pieces pre-cooked bacon
1 Tbsp. olive oil
salt and pepper to taste

Preheat oven to 350 degrees.  Place cabbage on top of a large piece of foil (big enough to wrap completely, may even take 2 pieces depending on size of cabbage.).  Sprikle bacon over cabbage.  Drizzle with oil.  Salt and pepper to taste.  Place in a baking dish.  Bake 45-50 minutes or until cabbage is soft but not mushy.

Comment:  I found this recipe on Pinterest where it had been submitted by food.com.  Their method of cooking was to grill, I decided to bake.  They used uncooked bacon, I opted for the pre-cooked and a small amount of olive oil.  Using the pre-cooked cut down on the grease coming from the bacon but still gave flavor throughout the cabbage.  The dish is delicious and really pretty when served.  It's also a great dish to cook while the oven is already in use with another dish.