A friend told me to get my head out of my butt and post my recipes here that I thought I'd posted and probably didn't.

So here are as many as I can cut and paste in a quick period of time. I hope this helps! If you have questions, please let me know. Or let me taste stuff. I love to eat stuff.





Enchiladas: more pictures here

Enchiladas

Shells can be made ahead.

1 16 ounce bag frozen cauliflower, cooked and chopped
3 eggs
3 cups mozzarella or Monterey jack cheese

Preheat oven to 450 degrees F.

Mix cauliflower, eggs and cheese. On two greased cookie sheets, drop dough by scant 1/3 cup, to form 12- 6” rounds. Bake one pan at a time for 12-14 minutes or until edges have browned slightly and crust has slightly golden hue. Let cool on pan. Once shells have cooled, carefully loosen them from the pan and let set.
Makes 12 shells.

Enchilada Sauce

Can be made ahead and stored


1/2 cup onion, chopped
2 large cloves garlic, chopped and crushed
1Tbsp chili powder
4 Tbsp canola oil
1 tsp oregano
2 tsp cumin
1 tsp salt
1/4 tsp pepper
1 cup pizza sauce (or tomato sauce)
2 cups Cheddar Cheese, shredded
2 cups Pepper Jack or Monterey Jack, shredded

Preheat oven to 350 degrees F.

Cook and stir onion, garlic and chili powder in 4 Tbsp oil in a pan on the stove over medium heat, until onion is tender, about 5 minutes. Add oregano, cumin, salt, pepper and tomato sauce. Stir until sauce is heated.

Mix cheeses.

Take each shell and dip into heated enchilada sauce and then place golden-side up into an ungreased 9X13” casserole pan. Add ¼ C Monterey jack or a mix of cheddar jack cheese in each shell. Roll and place seam-side down in pan until all shells have been used. Top with remaining enchilada sauce and cheese. Bake for 20 minutes, or until cheese is bubbly and golden.

Pour remaining tomato mixture over enchiladas, and top with the rest of the cheese. Bake uncovered for 20 minutes, or until cheese is melted.

Optional: Top with shredded lettuce, olives and chopped, fresh tomato.

Makes 6 servings of 2 enchiladas each.


Nutritional Information (2 enchiladas)

Calories: 376
Total Carbohydrate: 8 grams
Fiber: 2 grams
Net Carbohydrate: 6 grams
Protein: 25 grams
Fat: 32 grams

More pictures here

Zucchini Crust Taco Pizza


Zucchini Crust

Crust

Large raw zucchini, peeled and shredded (between 1.5-2 cups)
2 eggs
2 cups shredded mozzarella cheese (or pizza cheese*)


Preheat oven to 450 degrees.

Grease cookie sheet.

Peel and shred a large zucchini. Add egg and cheese, and mix well (I always use my hands). Spread the dough onto the pan evenly (watch the middle of the crust—it can be too thick) and bake for 12-15 minutes, or until the crust is cooked. Let cool.

Makes a large crust (14")

Nutritional Information:
Calories: 785 Carbohydrates: 9 Fiber: 0 Net carbohydrate: 9 Fat: 49 g Protein: 75 g


Taco Pizza

For the Taco Pizza

Layer, in the following order:

Pizza sauce mixed with Picante/Salsa
Seasoned ground beef
Shredded lettuce
Shredded cheddar (you can also add mozzarella and/or colby jack)
Chopped Tomato
Red Onion
Sliced Black Olives

You could also top with guacamole and sour cream if you'd like (change nutritional information if you do).

Do not cook with toppings added. Serve immediately. Refrigerate leftovers.

Makes a large, 14” pizza. Serves 8.

Nutritional information per 1/8 of a pizza (including crust):
Calories: 166 Carbohydrates: 4 Fiber: >1 Net carbohydrate: 3 Fat: 16 g Protein: 18 g

More pictures here

Nachos

Zucchini Nacho Chips


So crunchy but substantial, these are terrific topped with guacamole or con queso. Let your imagination run wild with these hefty chips!


1 large zucchini, shredded
2 eggs
2 cups cheese


Preheat oven to 450 degrees F.

Grease 2 cookie sheets.

Cut ends from zucchini. Shred. Mix with egg and cheese. Make 6-8” circles on greased cookie sheet(s). Bake at 450 degrees for 12 minutes. Loosen and flip the circles. Bake for another 5 minutes at 450 degrees.

With a pizza cutter, cut rounds into triangles (about 6 per round).

Let cool on a rack for 6-8 hours in a cool oven.
Makes 36 chips.



Cauliflower Nacho Chips

1 16 ounce bag of cauliflower, shredded, chopped or riced
3 eggs
3 cups cheese


Preheat oven to 450 degrees F.

Grease 2 cookie sheets.

Cook or thaw frozen cauliflower. Shred, rice or chop. Mix with egg and cheese. Using 1/4 cup scoop, make 12 6-8” circles on greased cookie sheet(s). Bake at 450 degrees for 12 minutes. Loosen and flip the circles. Bake for another 5 minutes at 450 degrees.

With a pizza cutter, cut rounds into triangles (about 6 per round).

Let cool on a rack for 6-8 hours in a cool oven.
Makes 72 chips.


Notes: Recipes can be halves for less chips.

Store on rack until crisp and then in an open container to prevent moisture.


Nutritional Information

Zucchini Nacho Chips (Per 12 chips, 1/3 of recipe)

Calories: 151
Carbohydrates: 1
Fiber: 0
Net Carbohydrates: 1
Protein: 10
Fat: 13

Cauliflower Nacho Chips (Per 12 chips, 1/6 of recipe)

Calories: 239
Carbohydrates: 4
Fiber: 1.5
Net Carbohydrates: 2.5
Protein: 15
Fat: 20

More pictures here

Zucchini Quesadillas and Tostadas

1 large zucchini, shredded
2 eggs
2 cups cheese


Preheat oven to 450 degrees F.

Grease 2 cookie sheets.

Cut ends from zucchini. Shred. Mix with egg and cheese. Measuring by 1/3 cup, make 6-8” circles on greased cookie sheet(s). Bake at 450 degrees for 12 minutes. Loosen and flip the circles. Bake for another 5 minutes at 450 degrees.

Let cool on a rack for 6-8 hours in a cool oven (for the tostada shells).
For torilla shells: Let cool slightly and use while still somewhat plaible and chewy.

Makes about 6 crispy tortilla tostada rounds.



Cauliflower Quesadillas and Tostadas

1 16 ounce bag of cauliflower, shredded, chopped or riced
3 eggs
3 cups cheese


Preheat oven to 450 degrees F.

Grease 2 cookie sheets.

Cook or thaw frozen cauliflower. Shred, rice or chop. Mix with egg and cheese. Using 1/3 cup scoop, make 12 6-8” circles on greased cookie sheet(s). Bake at 450 degrees for 12 minutes. Loosen and flip the circles. Bake for another 5 minutes at 450 degrees.

For tostadas: Let cool on a rack for 6-8 hours in a cool oven.
For quesadillas: Let cool slightly and use while pliable.

Makes about 12 rounds.


Tostadas: Store on rack until crisp and then in an open container to prevent moisture.
Tortillas: Use these and then let the rest crisp up.


Notes:

To make the quesadillas: I brown seasoned hamburger and spread across the first, just-cooked (but slightly firm) quesadilla. Top with cheese, and the other shell (if desired) and heat until cheese melts. Top with shredded lettuce, chopped tomato, olives, or anything your heart desires (within reason of your plan)! You may elect to use a pizza cutter to cut into wedges for easier pick-up. If you cut into slices, let the quesadilla rest for a few minutes before eating to allow the "shells" to firm up slightly. Otherwise, a fork is an excellent option.
To make the tostadas: I brown seasoned hamburger and spread across the top of a crisp shell. Top with cheese, shredded lettuce, chopped tomato, olives and sour cream (or anything you like which still is within the low-carb parameters of your plan).
Storage and use: If you want these to turn into crispy shells, let them rest for a day. If you want them to remain soft, store in a bag between parchment paper, or use them as they are ready from the oven.



Nutritional Information

Zucchini Shells (6 shells, 3 servings)

Calories: 151
Carbohydrates: 1
Fiber: 0
Net Carbohydrates: 1
Protein: 10
Fat: 13

Cauliflower Shells (12 shells, 6 servings)

Calories: 239
Carbohydrates: 4
Fiber: 1.5
Net Carbohydrates: 2.5
Protein: 15
Fat: 20

More Pictures Here

Crispy Taco Bowls

Zucchini dough (1 large zucchini, shredded, 1 large egg, 1 cup pepper jack cheese)
Taco flavoring for the shell (add more or less to taste):
1/2 tsp cayenne pepper
1 tsp cumin
1/4 tsp pepper
1 tsp onion powder

Preheat oven to 450 degrees.

After mixing the dough, make three circles on a greased cookie sheet (you can make more if you use smaller bowls). Sprinkle either with your own taco seasoning mix, use what I've listed above as a recommendation, or use a scant amount of pre-prepared taco seasoning mix from the store (storetaco mix renders the recipe not induction friendly due to sugar).

Bake for 12 minutes, or until edges begin to brown.

Remove from oven.

Heat oven to 350 degrees.

Grease inverted bowls in a jelly roll pan (you don't want them to slide off of a cookie sheet and break). Flip the crusts over the bowls, so that the bottom of the crust is facing the ceiling (this will help the crust to cook evenly).

Bake these for 25-30 minutes, or until the tops are golden brown.

Let the bowls cool slightly.

Using a spoon, bowl-side of the spoon down, very gently run the spoon underneath the taco bowls to loosen them from the glass. Work your way carefully around the bowl. If you have to force the crust, it needs to rest slightly longer.

Once the bowls are separated from the crust, let the crusts rest on a cooling rack for several hours or overnight. I found that the longer these rest, the more crispy they become.


Makes 3 large shells.

Per shell (calculate for toppings):

Calories: 131
Carbohydrates: 2
Fiber: 0
Protein: 38
Fat: 24



Optional ideas for toppings.

I layered:

chopped fresh spinach
broccoli sprouts
spicy hamburger meat
cheese
fresh tomato
black olives
sour cream

More Pictures Here

Taco Shells

from Zucchini :
1 large zucchini, shredded
2 eggs
2 cups cheese


Preheat oven to 450 degrees F.

Grease 2 cookie sheets.

Cut ends from zucchini. Shred. Mix with egg and cheese. Using a 1/3 cup measuring cup, make 6-8” circles on greased cookie sheet(s). Bake at 450 degrees for 12 minutes. Loosen and flip the circles. Bake for another 5 minutes at 450 degrees.
Take hot patties and wrap around a rolling pin. When cool enough to handle and with form, let cool on a rack for 6-8 hours in a cool oven. (To hold the shape, if you have those stackable racks, you can inset the edges through the racks of a cooling rack or your oven and allow them to hang down. They may curl slightly. Don't panic! They should be still pliable enough the next day to open without breaking).

Makes about 6 shells.



from Cauliflower:

1 16 ounce bag of cauliflower, shredded, chopped or riced
3 eggs
3 cups cheese


Preheat oven to 450 degrees F.

Grease 2 cookie sheets.

Cook or thaw frozen cauliflower. Shred, rice or chop. Mix with egg and cheese. Using 1/3 cup scoop, make 12 6-8” circles on greased cookie sheet(s). Bake at 450 degrees for 12 minutes. Loosen and flip the circles. Bake for another 5 minutes at 450 degrees.

Take hot patties and wrap around a rolling pin. When cool enough to handle and with form, let cool on a rack for 6-8 hours in a cool oven. (To hold the shape, if you have those stackable racks, you can inset the edges through the racks of a cooling rack or your oven and allow them to hang down. They may curl slightly. Don't panic! They should be still pliable enough the next day to open without breaking).

Makes about 12 shells.


Notes:

Store on rack until crisp and then in an open container to prevent moisture.


Nutritional Information

Zucchini shells (2 shells per serving)

Calories: 151
Carbohydrates: 1
Fiber: 0
Net Carbohydrates: 1
Protein: 10
Fat: 13

Cauliflower shells (Per 2 shells, 1/6 of recipe)

Calories: 239
Carbohydrates: 4
Fiber: 1.5
Net Carbohydrates: 2.5
Protein: 16
Fat: 20

Spanish Rice
One 16ounce bag of frozen cauliflower makes 3 cups rice

1 16 ounce bag frozen cauliflower, cooked and chopped (or grated/riced)
½ cup onion, chopped
1 cup mushroom, chopped
4 Tbsp canola oil
2 cloves garlic, chopped
1 tsp chicken bouillion (look for product with no msg)
1 tsp cumin
1 can ro-tel or enchilada sauce (recipe)

In a skillet over medium heat, cook onion, garlic and bouillion until onion is clear, about 5 minutes. Add mushrooms and cauliflower, chopping and stirring. Stirring occasionally, cook for about 10-15 minutes, or until cauliflower has turned golden brown. Stir in ro-tel or enchilada sauce. Remove from heat. Let rest for 5 minutes. Serve.

This also makes great leftovers.


Makes 6, ½ cup servings.

Nutritional information for 1/2 cup (with ro-tel):

Calories: 110 (cooking oil)
Carbohydrates: 5 grams
Fiber: 2 grams
Net Carbohydrates: 3 grams
Protein: 2 grams
Fat: 10 grams (cooking oil)

Why can't we mix the zuke and the cauli and the cheese for a hybrid crust? LOL -- is there any other veggie that could be added to this. Maybe if we just grated and boiled and seasoned every damn thing in the garden and mixed it all together it'd just taste like a slightly oregano-ish cardboard -- in other words, just like the stuff in the frozen box! ;-)

A hybrid crust?

Why...why that's unnatural! *spits into my spitoon*

I wouldn't wish cardboard pizza on anyone. That's fiber, but that's bad fiber.

I've used spinach for a bowl and then filled it with spinach and artichoke dip. That was pretty good, too.

I'll bet coleslaw would be a great crust. Nothing like cabbage to keep a body breaking wind during the Saturday Evening Church Revival.

Those look fab! You are a true genious.

Can I ask what the difference between the flavor and texture is between cauli and zucchini?

Thanks! I appreciate your kind words.

I am going to say that the cauliflower is more pungent and the zucchini is going to be more mild. So, if you're going to make something that you want to emulate the flavor of the seasonings without lending its own flavor (as with Mexican foods) I tend towards zukes. For cheese dishes, though (pizzas, enchiladas, lasagnas etc) I tend towards cauliflower since its flavor complements a tomato sauce and cheeses.

I don't notice a texture difference in either, really.

I tend to prefer the cauliflower overall because I like the pungent flavor, but the zucchini is super-easy to prep (just shred, skin and all).

Those look great -- I'm going to try some this evening. Thanks for posting your recipes!!

You're welcome! Let me know what you try and what you think!

Remember: shells need to crisp overnight, so if you have anything you need to crisp, you may not be able to use it until tomorrow.

oooh, delayed gratification. soooooo not my forte.

I worry because so many people print out the recipe and then think they're having tacos in the same 30 minute window as they're assembling the dough.

I'm good with the next day routine. I still have oopsies I made days ago and forgot about. It's serious kitchen ADD. On the up side, now I have stale oopsie crumbs for breading...