Allison's Recipe Book

Ingredients:

3-4 Large whole wheat tortillas, or enough to cut out 12 small circles (I prefer LaTortilla brand)
1 cup Lean ground turkey, cooked (or lean ground beef or 1 cup Morning Star Meatless Crumbles™)
1/2 cup Salsa of choice (I used one with corn)
2 tsp Dry taco seasoning
1/2 cup Low fat refried beans
1/2 cup Low fat shredded mexican blend or 2% cheddar cheese
Optional Toppings: sliced black olives, shredded lettuce, low fat sour cream, chopped tomatoes

Directions:

Preheat oven to 425 degrees. Spray a 12 count muffin tin with non-stick cooking spray. Start by laying each tortilla out individually on a flat surface, and use an empty can, glass cup, or cookie cutter to cut 3-4 medium circles out of each wrap. Press each wrap circle into muffin tin using your fingers. (Note: it doesn’t have to cover the entire side of the tin, it should just fit snuggly. Meanwhile, in a small bowl, mix together the ground meat, salsa, taco seasoning, and refried beans. Stir until well combined.Scoop 1/8th cup of meat mixture into each wrap. Top with shredded cheese, (dividing evenly between each pizza), and olives if desired.Bake in pre-heated oven for 12-15 minutes, or until cheese is melted. Wait for mini Mexican pizzas to cool, and remove from muffin tin using a fork or knife. Pizza’s should pop out with ease! Serve with a side of salsa, low fat sour cream, chopped tomatoes, and/or shredded lettuce if desired!

Ingredients:

1 head broccoli, chopped
1 head cauliflower, chopped
1 cup mayonnaise
1 cup sour cream
1/2 cup sugar
1/2 teaspoon salt
1/2 pound bacon, fried and crumbled
1 cup shredded Cheddar cheese

Directions:

Mix all ingredients in a bowl and chill until ready to serve

Ingredients
•1 head cauliflower (or a 16 oz bag of frozen cauliflower)
•2 large eggs
•½-3/4 cup shredded cheddar cheese (I love cheese, so use closer to ¾ cup)
•¼ cup diced green onions
•½-1 cup bread crumbs (I usually need closer to 1 cup)
•½ tsp cayenne pepper (more of less to taste)
•salt
•olive oil
•light sour cream (optional)

Instructions
1.Cut cauliflower into florets and cook in boiling water until tender, about 10 minutes
2.Drain and mash the cauliflower while it is still warm
3.Stir cheese, eggs, green onions, bread crumbs, cayenne & salt to taste
4.Coat the bottom of a skillet with olive oil over medium-high heat
5.Form the cauliflower mixture into patties about 3 inches across
6.Cook until golden brown & set, about 3 minutes per side
7.Enjoy with some light sour cream!

2 cups elbow pasta
1 teaspoon garlic
1 teaspoon butter
1/2 roasted red pepper
1/2 Kielbasa sausage
1 cup Ragu
1 teaspoon garlic salt

In a large pot, bring salted water to a boil and cook pasta until done, about 8 minutes. Drain.

Meanwhile, in a nonstick skillet, add the garlic and butter and saute for a 2 minutes, on medium heat. Cut up the roasted red pepper into bite sized pieces and add to the skillet. Add the sausage, stir, and let it saute until the pasta is done cooking.

Drain off the extra liquid, and put the sausage mixture into the drained pasta. Add the Ragu and garlic salt. Stir to combine thoroughly.