Smothered Green Beans

 Smothered Green Beans

Ingredients:

• 2 pkg Frozen or 2 lbs fresh green beans

• 1/2 lb bacon

• 1/3 cup brown sugar

• 1/8 cup butter melted

• 1/8 cup low-sodium soy sauce

• 3/4 tsp garlic powder

Instructions:

• Preheat oven to 350ºF.

• Thaw green beans in an ungreased 9×13-inch pan.

• In a large skillet, cook bacon until almost done but not too crispy. Remove from skillet, drain on paper towel, and chop or crumble. Sprinkle cooked bacon on top of green beans.

• Whisk together brown sugar, melted butter, soy sauce, and garlic powder. Pour over green beans.

• Bake uncovered for 40 minutes.

PAN FRIED POTATOES AND GREEN BEANS

PAN FRIED POTATOES AND GREEN BEANS

An easy traditional side that is loved by all and goes with everything from grilled chicken to fried fish.

Author: Beth Pierce 

Prep Time: 10 

Cook Time: 30 

Total Time: 40 minutes 

Yield: 4 servings 

INGREDIENTS

1 lb. green beans trimmed

2 medium sized gold potatoes cubed

2 tablespoons olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1 tablespoon butter

Salt & pepper

INSTRUCTIONS

Bring large pot of water to boil and add beans. Cook until bright green in color and tender-crisp; approximately 2-3 minutes. Plunge cooked beans into a bowl of ice water to stop the cooking process. When completely cool drain beans in colander.

Place cubed potatoes, olive oil, basil, oregano and garlic powder in a large Ziploc bag. Shake to coat. Heat skillet over medium-high heat and add potatoes. Cook until starting to brown; stirring occasionally. Lower heat to medium-low so as not to over-brown the potatoes before they are tender. Stir occasionally. Cook until golden brown and tender. Add well-drained green beans, butter, and salt & pepper to taste. Cook for additional 3-5 minutes.

NOTES

If you like your beans more tender then add them to the skillet with the potatoes earlier in the cooking process.

For best results trim the ends off the green beans

Chop your potatoes into small cubes as this helps cook them all the way through by the time they are golden brown.

Always plunge your green beans into ice-cold water after boiling as this stops the cooking process.

After the potatoes have browned you can speed up the tenderizing of the potatoes by covering the skillet with a loose piece of aluminum foil.

You can use fresh minced garlic but do not add it to the skillet until the last 30-60 seconds of cooking because if cooked too long it burns and tastes bitter.

If you like a little more flavor for your potatoes and green simply add a couple pinches of Cajun seasoning. I find Cajun seasoning to be full of flavor and not too hot if used in moderation.

AIR FRYER CORN ON THE COB

 AIR FRYER CORN ON THE COB

INGREDIENTS:

2 ears corn

1 tablespoon vegetable oil

salt and pepper to season the corn

HOW TO MAKE CORN ON THE COB IN THE AIR FRYER

Start by husking the corn, so you only have the corn left.

Cut the corn in half, so it fits in your air fryer basket. Rub the vegetable or olive oil over the corn.

Set the temperature to 400 degrees F for 5 minutes. After 5 minutes, flip it, and add another 5 minutes.

Plate, serve, and enjoy!

Air Fryer Corn on the Cob

SOME COMMON QUESTIONS ABOUT THIS RECIPE-

HOW TO PREP THE CORN:

I tried two ways to air fry corn. You can either remove the husks or keep them on. Both methods work.

Personally like to remove the husks and silk threads that come with the corn on the cob. I think that roasting corn on the cob roasts better without the husks.

HOW TO ROAST THE CORN ON THE COB IN THE AIR FRYER:

If you want to get the best-roasted flavor out of the corn, you need to use olive oil to help the vegetable roast. I used to use olive oil spray, but I have really come to appreciate rubbing the olive oil all over the corn’s kernels. I believe that you get a better-roasted vegetable.

WHAT CAN I SEASON CORN ON THE COB IN THE AIR FRYER WITH?

I like generally love plain old salt and pepper on my air fryer corn. But herbs work very well. I find smoked paprika, parsley, chives, lemon zest, and lime juice work very well.

CAN I USE FOIL ON MY AIR FRYER CORN ON THE COB?

Yes, it is great. It really keeps the grilled flavor in. Just remember not to crowd the air fryer. Otherwise, none of your corn will cook correctly.

Veggie Soup

 3 Tablespoon olive oil

1 cup chopped sweet organic onion

2-1/2 Cups (3/4" cubed-peeled) Yukon potatoes

2-1/2 Cups (3/4" cubed-peeled) rutabaga

2 Cups (3/4" cubed-peeled) organic carrots

1-1/4 Cups (3/4" chopped-peeled) organic celery

3 Tablespoon chopped organic garlic

1 teaspoon of dried rosemary

1 Tablespoon of dried parsley flakes

3 Cups organic vegetable broth, or organic chicken broth, or beef broth

1 Cup filtered water

13.6 ounce can - Coconut cream, unsweetened coconut milk, or heavy whipping cream or half and half.

1/2 teaspoon freshly ground black pepper, to taste-may need more or less

1/4 teaspoon sea salt, to taste-may need more or less

INSTRUCTIONS

Heat the oil in a large Dutch oven or pot that you can cover, over medium heat.

Add the 1 cup of onions to your pan and cook until they are tender and golden brown. Be sure to occasionally stir, so the onions do not burn.

When the onions are golden brown, add the following:

2-1/2 cups of Yukon potatoes,

2-1/2 cups rutabaga,

2 cups organic carrots,

1-1/4 cup organic celery,

3 tablespoons organic garlic,

1 teaspoon of dried rosemary,

1 Tablespoon of dried parsley flakes,

3 cups organic broth of your choice,

1 cup filtered water

stir to combine, cover the pot and lower the heat to obtain a rapid simmer, continue to stir occasionally.

keep the pot covered until vegetables are fork-tender, this usually takes a good 20 minutes.

When the vegetables are fork-tender add the coconut cream, coconut milk, whipping cream, or the half and half, stir to combine.

Add salt and pepper to obtain your desired taste.

At this time you could thicken the liquid with a cornstarch slurry or you could blend a portion using a stick blender, or you could eat it as is.

Parmesan Roasted Cauliflower

Parmesan Roasted Cauliflower
These Parmesan Roasted Cauliflower Bites are the perfect quick and easy side dish, or double as a vegetarian baked chicken nugget!

Prep Time 10 mins
Cook Time 20 mins
Course: Side
Cuisine: American
Servings: 6
Calories: 190 kcal
Author: Shawn

Ingredients
7 cups cauliflower florets, cut to bite sized pieces
3 to 4 tbsp olive oil
1 cup Italian bread crumbs
1/2 tsp garlic powder
1/2 tsp salt
1/3 cup parmesan cheese

Instructions
Preheat oven to 425 degrees F. Line a large, rimmed baking sheet with foil and spray liberally with non-stick cooking spray. Set aside.

Combine the cauliflower and olive oil in a large zip close bag and shake to coat. Add the remaining ingredients to the bag and shake until coated, pressing slightly to help the breading stick.

Pour onto the baking sheet and spray the tops of the cauliflower with cooking spray and bake for 20 minutes. Stir the cauliflower and continue to bake an additional 10 minutes. Serve hot. Enjoy!

Nutrition Calories: 190kcal | Carbohydrates: 20g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 585mg | Potassium: 395mg | Fiber: 3g | Sugar: 3g | Vitamin A: 82IU | Vitamin C: 57mg | Calcium: 128mg | Iron: 2mg

Califlower Breadstick

When I tried Jo Cook’s Califlower Breadstick recipe for the first time, I was afraid that the mixture was too runny and nearly threw it out after I read similar recipes that required squeezing all the excess moisture out of the cauliflower before mixing in to the rest of the ingredients. But, I decided to have some faith and bake the dough anyway, and I was pleased that the end result was a cauliflower breadstick that held together, no cauliflower-squeezing required!

 Ingredients:

1 medium head of cauliflower (this will produce 4 cups of riced cauliflower)
4 eggs
2 cups of shredded mozzarella cheese
1 Tbsp dried oregano
4 cloves garlic, minced
½ tsp kosher salt
¼ tsp ground pepper
1 additional cup shredded mozzarella cheese for topping

 Instructions:

1. Preheat the oven to 425 F.

 2. Line a sheet pan with parchment paper.

 3. Cut the cauliflower into florets, discarding any large stem pieces. Place the florets into the bowl of a food processor (if you have a smaller food processor, do this in two batches so the cauliflower grinds evenly). Pulse until the cauliflower is chopped into small pieces that are about the same size as a grain of rice.

 4. Place the 4 cups of riced cauliflower (reserving any leftovers for another recipe, such as cauliflower fried rice) in a large-sized microwavable bowl, and cover with plastic wrap. Microwave for 10 minutes, or until the cauliflower is tender.

 5. When the cauliflower is done, remove the plastic wrap and let cool. Add the eggs, 2 cups of mozzarella, oregano, garlic, salt and pepper and stir to combine.

 6. Divide the mixture in half and shape into 2 circles on the prepared baking sheet.

 7. Bake for 25 minutes, then remove it from the oven and top with the remaining 1 cup of shredded mozzarella and bake for another 5 minutes, until the cheese has melted and the edges are brown.

Serve with marinara sauce for dipping!

BACON GREEN BEAN BUNDLES

found https://www.spendwithpennies.com/bacon-green-bean-bundles
INGREDIENTS:

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Green beans (about 1 1/2 lbs) 6-8 beans per bundle
1/2 teaspoon baking soda
6 slices bacon
1/4 teaspoon garlic powder
salt & pepper to taste
1 tablespoon brown sugar

DIRECTIONS:
Preheat oven to 375 degrees.
Cook bacon on the stovetop until slightly cooked (You don’t want it crispy). Reserve any drippings.
Trim and wash green beans. Bring a large pot of water to a boil. Add baking soda. Add green beans and cook 3 minutes until tender crisp. Remove from boiling water and place in a bowl of ice water to stop cooking.
Dab beans dry and toss with reserved bacon drippings (about 2 teaspoons), garlic powder and salt & pepper to taste.
Cut each slice of bacon in half and wrap around about 6-8 green beans, secure with a toothpick and place on a parchment lined pan.
Combine brown sugar with 1 tablespoon of water and lightly brush over each bundle.
Roast 20-22 minutes or until bacon is crisp and beans are lightly roasted.

NUTRITION INFORMATION Yield: 12 bundles, Serving Size:
Amount Per Serving:  Calories: 70 Calories

(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Broccoli Salad with Bacon

Found https://thatlowcarblife.com/broccoli-salad-with-bacon/
This low carb broccoli salad is the perfect side dish for any barbecue. It’s full of so much good stuff that I have a hard time not eating the whole bowl.

Per serving: 233 calories, 19g fat, 494mg sodium, 7g carbs, 2g fiber = 5 net carbs

 Prep Time 10 minutes
 Total Time 10 minutes
 Servings 10 people
 Calories 233 kcal

Ingredients
8 cups chopped broccoli florets
6 ounces sharp cheddar, cut into small cubes
¼ cup diced red onion
¼ cup thinly sliced almonds
8 slices bacon, fried and crumbled
½ cup mayo
¼ cup sour cream
2 tablespoons ranch seasoning mix
1 teaspoon white distilled vinegar

Instructions
Add the broccoli, cheddar, onion, almonds, and bacon to a large mixing bowl and stir to combine.
Add the mayo, sour cream, ranch seasoning, and vinegar to a small mixing bowl and stir well.
Pour the dressing over the broccoli salad and stir well to coat.
Serve immediately.

Recipe Notes
If you’ll be serving this recipe at a later time, store the bacon separately so it doesn't become soggy. Top with bacon just before serving.

This recipe lasts for up to 4 days in the fridge, though the broccoli does become softer the longer it sits.

Brussels Sprouts with Bacon

Found https://thatlowcarblife.com/brussel-sprouts-and-bacon/

These Brussel sprouts with bacon are pan fried for a quick low carb side dish. Bacon makes everything better - especially Brussels sprouts!

Per serving: 103 calories, 6g fat, 9g carbs, 4g fiber = 5g net carbs

 Servings 4
 Calories 103 kcal

Ingredients
6 slices bacon chopped
1 pound brussels sprouts halved
2 teaspoons garlic minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Instructions
Heat a large skillet over medium heat. Add the bacon to the skillet and cook until nearly crisp, stirring often.

Add the Brussels sprouts to the pan and cook, stirring occasionally, for 15 minutes or until sprouts are cooked to your liking.

Add the garlic, salt, and pepper to the pan and cook for 1 more minute, stirring constantly.

Serve immediately.

Magic Broccoli

Magic Broccoli
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins

This is insanely simple to make but it's the best broccoli ever! Best eaten warm but also delicious at room temperature. I call it "Magic Broccoli" because it IS magic how a little roasting and a drizzle of lemon juice can transform broccoli!

Course: Side, Vegetables
Servings: 4
Calories: 194 kcal
Author: Nagi | RecipeTin Eats

Ingredients
2 medium heads of broccoli (see notes)
2 garlic cloves, finely sliced or finely chopped
4 tbsp extra virgin olive oil, separated
1/2 tsp salt (adjust to your taste)
Black pepper
Zest of half a lemon
1 1/2 tbsp lemon juice
2 tbsp freshly grated parmesan cheese

Instructions

Preheat oven to 180C/350F.
Cut broccoli into florets and piled onto baking tray.

Drizzle with 2 tbsp extra virgin olive oil, scatter with garlic, salt and pepper. Use your fingers to toss, then spread out over tray in a single layer (or use tongs or massage in a large ziplock bag). Adjust salt to your taste.

Bake for 20 to 25 minutes until the tips of the florets are slightly browned. The broccoli should be "tender crisp", meaning just cooked through, not overcooked and floppy.

Remove from the oven and immediately drizzle over the lemon juice and remaining 2 tbsp olive oil. Toss to combine. Scatter over lemon zest and parmesan cheese. Serve immediately.

Recipe Notes
1. You need enough broccoli florets to fill a baking tray in a single layer. The broccoli shrinks while baking.

2. Reserve the stalks to use in stir fries or finely dice them and use in soups, fried rice, casseroles or even hide them in things like pasta sauces.

3. Please don't cut down on the oil. You simply won't get the caramelisation when roasting!

Magic Broccoli Nutrition

Crockpot Cabbage Roll Soup

Crockpot Cabbage Roll Soup is going to become a staple to your weekly menu plan. Warm, hearty and wholesome.

YIELD: 12 SERVINGS

TOTAL TIME: 3 HOURS 20 MINUTES

PREP TIME: 20 MINUTES

COOK TIME: 3 HOURS

Crockpot Cabbage Roll Soup

Cabbage, onion, beef, and bacon all tenderly prepared in a rich beef and tomato broth, slowly simmered in your crockpot. This creates a nutritious and tasty soup that will warm your belly from the inside out!

INGREDIENTS:

1 lb thick bacon, diced
1 large onion, diced
3 cloves garlic, minced
1 lb lean ground beef
2/3 cup uncooked long grain rice
6-8 cups cabbage, chopped
1 (28 ounce) can diced tomatoes
1 (10 oz) can tomato soup
2 tablespoons tomato paste
5-6 cups beef broth
1 1/2 cups V8 or other vegetable juice
1 teaspoon paprika
1 teaspoon thyme
1 tablespoon Worcestershire sauce
salt and pepper, to taste
parsley for garnish

DIRECTIONS:

In a skillet, cook bacon until crisp and drain on paper towels leaving about 1 tablespoon bacon grease in the skillet.
Brown onion and beef in the bacon fat. Once browned, drain excess fat and add to a 6qt (or larger) slow cooker.
Add all remaining ingredients to the low cooker and stir to combine (it will be very full).
Cover and cook on high 3-4 hours or low 6-7 hours until rice is fully cooked.
Stir in half of cooked bacon.
Spoon into bowls, top with remaining bacon and parsley if desired.

NUTRITION INFORMATION

Yield: 12 servings, Serving Size:

Amount Per Serving:
Calories: 198 Calories
©Holly Nilsson for SpendWithPennies.com

Poormans Soup

Found here http://recipepatch.com/poor-mans-soup-grandmas-secret-recipe/2/
Ingredients

1 to 1 1/2 lbs ground beef or ground turkey
1 can (10 oz) diced tomatoes and green chilies (or Rotel)
16 oz. package Del Monte frozen mixed vegetables
6-8 potatoes peeled and diced
1 small onion diced
6 beef bouillon cubes
8 cups water
salt and pepper to taste



Instructions

Brown meat on stove top and drain grease. Combine all ingredients, heat over low for about an hour. Add salt and pepper to taste and voila- dinner’s served! Enjoy this low-cost meal, which makes enough to serve a family of four for dinner and leftovers for lunch the next day.

This can also be prepared for the crockpot. Simply brown the beef or turkey and combine all ingredients in crockpot and cook on low for 6-8 hours.

Fresh ingredients can also be used if you have them, and are so delish!

Spiced Sweet Potato Chips

PREP TIME: 10 minutes / TOTAL TIME: 24 / SERVINGS: 2

1 12-oz sweet potato, peeled
½ tsp ground cumin
¼ tsp sugar
¼ tsp chili powder
¼ tsp salt

1. HEAT oven to 375°F.
2. SLICE potato into very thin slices using v-slicer mandoline. Spray 2 baking sheets with cooking spray. Arrange potato slices on the baking sheets in a single layer. Coat slices lightly with cooking spray.
3. BAKE for 7 minutes, or until barely starting to brown. Turn potato slices over and return to the oven. Bake until lightly browned, about 7 to 10 minutes more. Transfer finished slices to a bowl and repeat with remaining slices, if necessary. Meanwhile, in a small bowl, combine the cumin, sugar, chili powder, and salt.
4. POUR spice mixture over chips and toss well before serving.

NUTRITION (per serving) 157 cal, 3.5 g pro, 36 g carb, 6 g fiber, 12 g sugars, .4 g fat, .1 g sat fat, 353 mg sodium

Sweet-Hot Pickled Carrot Chips

Sweet-Hot Pickled Carrot Chips
PREP TIME: 8 minutes / TOTAL TIME: 16 minutes / SERVINGS: 10

3 carrots
½ c white or cider vinegar
½ c water
6 Tbsp honey
1 clove garlic, peeled and smashed
½ tsp turmeric
1 dried hot chili pepper, 1–2 in. long

1. CUT the carrots on the diagonal into ¼-inch-thick slices. In a steamer, cook until crisp-tender, 3 to 4 minutes. Rinse under cold running water to stop cooking. Drain and place in an ovenproof glass or earthenware container.
2. COMBINE the vinegar, water, honey, garlic, turmeric, and chili pepper in a small nonaluminum saucepan. Bring to a boil and cook for 5 minutes.
3. POUR the hot mixture through a sieve over the carrots to cover them completely. Cover and refrigerate several hours or overnight. Store in the refrigerator.

NUTRITION (per serving) 15.4 cal, 0.2 g pro, 3.8 g carb, 0.6 g fiber, 2.8 g sugars, 0.1 g fat, 0 g sat fat, 15 mg sodium

Italian Pork Chop Sheet-Pan Dinner

Found here: http://www.bettycrocker.com/recipes/italian-pork-chop-sheet-pan-dinner/33a3e0bb-1acb-4e24-b282-010632c26788

Italian Pork Chop Sheet-Pan Dinner
Prep Time 30 MIN
Total Time 1 HR 5 MIN
Servings 4

Ingredients

5 tablespoons butter, melted
1 tablespoon finely chopped garlic
1 tablespoon Italian seasoning
1 1/4 teaspoons salt
4 bone-in pork loin chops (1 1/2 lb)
2 russet potatoes, unpeeled, cut into 1-inch pieces (1 lb)
1/2 cup Progresso™ Italian style panko crispy bread crumbs
1/4 cup shredded Parmesan cheese
1 cup cherry tomatoes
1/2 lb green beans, trimmed
1/4 cup thinly sliced fresh basil leaves

Directions

1 Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
2 In large bowl, mix 4 tablespoons of the melted butter, the garlic, Italian seasoning and 1 teaspoon of the salt. Pour 2 tablespoons of the mixture into medium bowl; add pork chops, and toss to coat. Cover and refrigerate. Add potatoes to remaining mixture in large bowl; toss. Pour potato mixture in pan. Roast 25 to 30 minutes, stirring once, until tender.
3 Meanwhile, in medium bowl, mix remaining 1 tablespoon melted butter, the bread crumbs and Parmesan cheese; set aside.
4 Add pork to pan with potatoes. Top pork with bread crumb mixture; press to adhere. Add tomatoes and green beans to pan; sprinkle vegetables with remaining 1/4 teaspoon salt. Roast 12 to 18 minutes or until pork is no longer pink and meat thermometer inserted in center reads at least 145°F, and potatoes are browned and tender. Top with basil.

Expert Tips–
Like it hot? Add 1/4 teaspoon crushed red pepper flakes to the bread crumb mixture. For even quicker prep, opt for already cleaned bagged green beans.

Deviled Chicken with Roasted Vegetables Sheet-Pan Dinner

Found here:http://www.bettycrocker.com/recipes/deviled-chicken-with-roasted-vegetables-sheet-pan-dinner/9889629b-bc69-4b44-ba19-2f5465ee404a

Deviled Chicken with Roasted Vegetables Sheet-Pan Dinner
Prep Time 20 MIN
Total Time 1 HR 10 MIN
Servings 4

Ingredients

1/3 cup Dijon mustard
1 medium shallot, finely chopped
1/4 to 1/2 teaspoon ground red pepper (cayenne)
3/4 teaspoon salt
1/2 teaspoon pepper
4 bone-in chicken breast halves, skin removed
3/4 cup Progresso™ plain panko crispy bread crumbs
1/2 cup shredded Parmesan cheese
3 tablespoons butter, melted
3 medium Yukon gold potatoes, each cut into 6 chunks
3 medium carrots, peeled and cut into 2-inch pieces
1 medium leek, trimmed, washed thoroughly and cut crosswise into 1/2-inch slices
3 tablespoons olive oil

Directions

1 Heat oven to 425°F.
2 In small bowl, stir together mustard, shallot, red pepper, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Spread tops of chicken breasts generously with mustard mixture.
3 In shallow bowl, mix bread crumbs, Parmesan cheese and melted butter. Dredge chicken in crumbs, patting firmly onto tops and sides of breasts. Place on one side of ungreased 17x12-inch half-sheet pan.
4 In large bowl, toss potatoes, carrots, leek, oil and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange vegetables in single layer on other side of pan.
5 Bake 30 to 35 minutes, stirring vegetables once, until chicken is browned and juice is clear when thickest part is cut to bone (at least 165°F). Transfer chicken to serving plate; continue to bake vegetables 10 to 15 minutes longer or until tender and lightly browned.

Expert Tips–
If you like a little extra mischief in your deviled chicken, feel free to up the amount of ground red pepper in the mustard mixture to 1/2 teaspoon. Leeks are grown in sandy soil, and dirt can often get trapped in between their long leaves. To trim and clean them, remove all the dark green tops of the leaves, leaving only the pale green and whites parts. Cut them in half lengthwise, and thoroughly rinse under cold water, opening up the leaves in the process to release any dirt.

Note: Try other veggies like beets, parsnips and turnips

Bacon-Wrapped Pork Chops and Cauliflower Sheet-Pan Dinner

Bacon-Wrapped Pork Chops and Cauliflower Sheet-Pan Dinner

Prep Time 20 MIN
Total Time 45 MIN
Servings 4

Ingredients

2 packages (10 oz each) fresh cauliflower florets (about 5 cups)
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
8 strips bacon
4 boneless center-cut pork loin chops, 3/4 inch thick (about 1 lb)
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon finely chopped fresh rosemary leaves
1/4 teaspoon black pepper
1 teaspoon finely grated lemon peel

Directions

1 Heat oven to 425°F. Spray bottom of 18x13-inch rimmed sheet pan with cooking spray.
2 In large bowl, toss cauliflower, 2 tablespoons of the olive oil, the salt and red pepper. Spread cauliflower mixture evenly in sheet pan. Roast 20 minutes; stir.
3 Meanwhile, place bacon on microwavable plate. Cover; microwave on High 3 to 4 minutes or just until edges begin to brown but are still soft and pliable.
4 Rub pork chops with remaining 1 tablespoon olive oil; sprinkle with thyme, rosemary and black pepper. Arrange 2 bacon pieces over top of each pork chop, and place in sheet pan with cauliflower, tucking ends of bacon underneath each pork chop.
5 Bake 9 to 11 minutes or until meat thermometer inserted in center of pork chop reads at least 145°F. Garnish cauliflower with lemon peel before serving.

Expert Tips–
Precooking the bacon is necessary to ensure doneness at end of cook time. Serve with additional chopped fresh herbs, if desired.

Spicy Whole Roasted Cauliflower

Found here: http://www.purewow.com/entry_detail/recipe/8821/Forget-florets--roast-the-whole-damn-cauliflower.htm

Makes 6 servings
Start to Finish: 1 hour

Ingredients

1 tablespoon vegetable oil

1 head cauliflower

1½ cups plain Greek yogurt

1 lime, zested and juiced

2 tablespoons chile powder

1 tablespoon cumin

1 tablespoon garlic powder

1 teaspoon curry powder

2 teaspoons kosher salt

1 teaspoon black pepper


Directions

1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.

2. Trim the base of the cauliflower to remove any green leaves and the woody stem.

3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.

4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)

5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.

6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.

Garlic Lemon and Parmesan Roasted Brussel Sprouts

Had these for dinner and next time try  more lemon and more cheese

Garlic Lemon and Parmesan Roasted Brussel Sprouts
Found here http://www.cookingclassy.com/2014/10/garlic-lemon-parmesan-roasted-brussel-sprouts/

Prep Time: 10 minutes + time to rinse, dry, trim ends, and slice in half lengthwise

Cook Time: 25 minutes

Yield: 4 servings

Ingredients

1 lb brussels sprouts, rinsed and dried, ends trimmed, sliced in half lengthwise
2 - 3 cloves garlic, minced
2 Tbsp extra virgin olive oil
2 tsp fresh lemon juice, plus more for serving
1/2 tsp (scant) fine sea salt, or to taste
1/4 tsp freshly ground black pepper
1/4 cup freshly grated parmesan cheese

Directions

Preheat oven to 400 degrees. Add brussels sprouts and garlic to a large mixing bowl, drizzle with olive oil and lemon juice then toss. Sprinkle with salt and pepper and toss. Spread onto a cookie sheet in an even layer.

Bake in preheated oven, tossing once halfway through baking, until golden brown on edges, about 25 - 30 minutes. Serve warm spritzed with more lemon juice to taste and topped with parmesan cheese.