CAULIFLOWER MASHED POTATOES – Serves 4
Ingredients
- ½ tbsp. of oil
- 2 cups cauliflower florets
- 1 onion chopped
- 2 cloves Garlic
- 2 cups Yukon potatoes, medium diced
- ¼ cup Greek yogurt
- 1 T. butter
- Salt and Pepper to taste
Instructions
- Preheat Oven to 425 degrees. Toss oil, potatoes, onion, cauliflower and garlic on a roasting pan. Spread and roast 20-25 minutes or until cauliflower and potatoes are soft.
- Add roasted vegetables and all remaining ingredients to a mixer and mix until you have a smooth potato consistency.
- Season with salt and pepper.
GLUTEN FREE STUFFING – Serves 4
Ingredients
- ¼ cup yellow onion, diced
- ¼ cup celery, diced
- ¼ cup carrots, diced
- ¼ cup mushrooms, chopped
- 2 cups gluten free bread, diced
- 3 fl oz chicken broth, low sodium, organic
- 1 T herb mixture (see below)
- Salt and Pepper to taste
Herb Mixture:
- 1 T thyme, chopped
- 1 T rosemary, chopped
- 1 T sage, chopped
- 1 tsp garlic, chopped
- 1 tsp lemon zest
- 1 tsp orange zest
- 1 T oliveoil
Instructions
- Preheat oven to 350 degrees. In a sauté pan spray a nonstick spray and add the first 4 ingredients.
- Cook until soft, then move to a mixing bowl.
- Add the remaining ingredients to the cooked vegetables in mixing bowl and mix thoroughly.
- Transfer the mixture to a casserole dish- Cover with foil and bake for about 30 minutes.
- Herb Mixture:
- Chop all the herbs. Using a mixing bowl add the herb mixture. Then stir.
Images and Inspiration for Recipes came from http://bit.ly/2g1NNv3. Some modification have been made to the recipes.