Zucchini Garlic Fritters These crispy and flavorful zucchini garlic fritters are perfect for a snack or appetizer, served warm with marinara sauce. Ingredients 1 cup shredded zucchini, drained well 1 clove garlic, grated fine 1/3 cup breadcrumbs 1/4 cup grated Parmigiano-Reggiano cheese 1 large egg 2 tablespoons chopped fresh chives (or 1 tablespoon dried chives) 1 tablespoon chopped fresh parsley (or 1/2 tablespoon dried) 1 teaspoon chopped fresh basil (or 1/2 teaspoon dried) 1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried) Pinch of salt and pepper Marinara sauce for dipping Instructions Preheat the oven to 400?F. Lightly coat a baking sheet with olive oil or non-stick spray and set aside. Use a box grater to grate the zucchini into a clean towel. Roll up the towel and twist to wring out the moisture. Grate the garlic using the small holes on the box grater. In a medium bowl, combine the shredded zucchini, garlic, egg, breadcrumbs, parmesan, chives, parsley, basil, oregano, salt, and pepper. Mix well to combine. Shape a tablespoon of the mixture into your hands, pat into small balls, and place them on the baking sheet. Bake for 15-18 minutes in the preheated oven until golden. Serve warm with marinara sauce. This recipe makes about 16 fritters. Notes How to Freeze Follow the recipe and let the fritters cool. Place them in a single layer on a large baking sheet and flash freeze for one hour. Once the fritters are frozen, transfer them to a freezer bag. Store for up to 4 months in the freezer. Reheat by preheating your oven to 400?F. Place the frozen zucchini garlic fritters on a baking sheet and bake until heated through and crispy on the outside, about 10 to 15 minutes.
These freezer-friendly pizza pockets are perfect for a quick and convenient meal. They're packed with your favorite pizza toppings and can be made ahead of time to enjoy whenever hunger strikes.
Ingredients: 1 lb pizza dough. 1/2 cup pizza sauce. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1/4 cup sliced pepperoni or preferred toppings. 1 beaten egg, for egg wash.
Instructions: Preheat oven to 425F 220C. Divide pizza dough into 8 equal portions. Roll each portion into a small circle, about 6 inches in diameter. Spread pizza sauce over half of each dough circle, leaving a small border. Sprinkle mozzarella and Parmesan cheese over the sauce, then add desired toppings. Fold the dough over the toppings to create a half-circle shape. Press the edges firmly to seal, then crimp with a fork. Brush the tops of the pockets with beaten egg. Place on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until golden brown and crispy. Let cool slightly before serving, or cool completely before freezing. To freeze, place cooled pizza pockets on a baking sheet in a single layer and freeze until solid. Transfer to a freezer bag or container, and store for up to 3 months. To reheat, bake frozen pizza pockets at 375F 190C for 20-25 minutes, or until heated through.
Prep Time: 20 minutes
Cook Time: 15 minutes
There is a tasty mix of mushrooms, spinach, and tofu inside these vegan stuffed shells, all set on a bed of marinara sauce. You can eat them right away or freeze them for later. They make a hearty and satisfying meal. Good for busy weeknights or making meals ahead of time!
Ingredients: 1 box jumbo pasta shells. 2 cups marinara sauce. 2 cups baby spinach, chopped. 1 cup mushrooms, diced. 1 cup tofu, crumbled. 1/2 cup nutritional yeast. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper, to taste.
Instructions: Warm the oven up to 190C 375F. As directed on the package, cook the pasta shells. Once done, drain them and set them aside. Put olive oil in a pan and heat it over medium-low heat. Put in the garlic and cook for one to two minutes, until it smells good. For about 5 minutes, or until the mushrooms are soft, add them. It will take about 3 minutes of cooking after adding the spinach. Put the crumbled tofu and nutritional yeast in a bowl and add the cooked vegetables. Add pepper and salt to taste. Put a little marinara sauce on the bottom of a baking dish. Fill each pasta shell with the tofu and vegetable mix, then put them in the baking dish. Cover the stuffed shells with the rest of the marinara sauce. Put foil over the dish and bake for 25 to 30 minutes, or until the food is hot all the way through. Enjoy while hot!
Prep Time: 30 minutes
Cook Time: 30 minutes
Not only are these simple Paleo salmon cakes tasty, but they can be frozen, which makes them ideal for meal prep. They make a wholesome addition to any meal because they are high in protein and good fats.
Ingredients: 2 cans wild-caught salmon, drained. 1/2 cup almond flour. 2 eggs. 1/4 cup finely chopped red onion. 2 tablespoons chopped fresh parsley. 1 tablespoon lemon juice. 1 teaspoon garlic powder. 1/2 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Coconut oil or ghee for cooking.
Instructions: In a large bowl, combine drained salmon, almond flour, eggs, red onion, parsley, lemon juice, garlic powder, paprika, salt, and black pepper. Mix until well combined. Form the mixture into small patties. Heat coconut oil or ghee in a skillet over medium heat. Cook the salmon cakes for 3-4 minutes per side, or until golden brown and cooked through. Remove from the skillet and let cool completely. Once cooled, place the salmon cakes on a baking sheet lined with parchment paper. Place the baking sheet in the freezer and freeze the salmon cakes until solid. Once frozen, transfer the salmon cakes to a freezer-safe bag or container for storage. To reheat, simply place the frozen salmon cakes in a skillet over medium heat and cook for 5-7 minutes per side, or until heated through.
Prep Time: 15 minutes
Cook Time: 10 minutes
Indulge in these delicious Allergy-Free Freezer Brownie Bites without worrying about allergens or guilt. These raw, vegan, and paleo treats are perfect for satisfying your sweet cravings while adhering to dietary restrictions.
Ingredients: 1 cup of almond flour. 1/4 cup of unsweetened cocoa powder. 1/4 cup of coconut oil melted. 1/4 cup of maple syrup. 1/4 cup of dairy-free chocolate chips. 1/4 cup of almond butter. 1 tsp vanilla extract. 1/4 tsp sea salt.
Instructions: In a mixing bowl, combine almond flour and cocoa powder. Add melted coconut oil, maple syrup, and vanilla extract to the dry ingredients. Mix until well combined. Fold in dairy-free chocolate chips and almond butter. Line a mini muffin tin with parchment paper or silicone liners. Scoop the brownie mixture into each muffin cup, filling them about halfway. Sprinkle a pinch of sea salt on top of each brownie bite. Place the muffin tin in the freezer for at least 30 minutes to set. Once the brownie bites are firm, remove them from the muffin tin and store in an airtight container in the freezer. Enjoy these raw, vegan, and paleo brownie bites straight from the freezer whenever you need a sweet treat!
Prep Time: 15 minutes
Cook Time: 0 minutes