Sunday, December 1, 2013

KETO: Cheesy Chipotle Cauli Casserole and Zucchini Flapjacks

Time for a couple more recipes!

Cheesy Chipotle Cauliflower Casserole (I breathe...I'm hungry)

This dish is fantastic. We will be making this again next week, I can guarantee it! Since my little guy is sharing most of our meals, for his portion I skipped salsa and jalapenos, and added a little extra sour cream for the heat of the chipotles.

Zucchini Flapjacks

We had some extra zucchini one week and I had to use it up before it spoiled. I had occasionally seen recipes for zucchini flapjacks and decided to wing it and try to make some myself!

You will need:
~3 cups of shredded zucchini - spread between two towels and squeeze as much liquid out as possible
1 egg
1/2 TBS onion powder
salt and pepper to taste
4 TBS butter
Sour cream (optional)

Mix the zucchini, salt, pepper, and onion powder, and stir together with the egg.
Heat a pan on medium-high with some of the butter in there. Each flapjack was a couple of tablespoons of zucchini mixture.
Heat for ~3 minutes, then carefully flip over.
Cook for another 3 minutes or so, then set on a warm plate while you cook the rest.
Serve with a dollop of sour cream!

Did you try these recipes? Tell me what you think!

No comments:

Post a Comment