Spanakopita Bites

Spanakopita Bites recipe yields 60-72 mini muffin sized bites 1 Tablespoon vegetable oil 1 small onion, chopped 3 green onions, chopped 10 ounces frozen chopped spinach. thawed and squeezed dry 4 to 6 ounces domestic feta cheese, crumbled 1 cup cottage cheese OR ricotta cheese OR cream cheese 1 egg Salt and pepper to taste 1 pound phyllo, thawed 8 tablespoons butter (1 stick), melted 2 tablespoons vegetable oil Preheat oven to 375 degrees Heat 1 tablespoon of oil in medium skillet over medium heat. Add white and green chopped onions; cook until softened, 3 to 4 minutes. Meanwhile, mix spinach, feta, cottage cheese and egg in medium bowl. Add cooked onions and season with salt, and pepper. Cover and refrigerate until ready to use. Combine the remaining butter and oil and set aside until ready to use. Remove the phyllo dough from the package and stack up. Carefully cut the phyllo dough into 2 inch by 2 inch squares; set aside. Prepare your mini muffin pan by brushing butter in each well. Place 1-2 squares of phyllo dough into each well, pushing down to create a cup or crust. Brush the top phyllo filled wells with more melted butter and repeat by placing 1-2 squares of phyllo dough into each well and pushing down to create a cup or crust again. Repeat with another layer of 1-2 squares of phyllo dough and brush with more melted butter. Place a heaping teaspoon into each well, filling the phyllo cup. Bake in the preheated oven for 15-20 minutes or until golden brown. TO FREEZE - These can be made in advance, baked, cooled and frozen... and will stay good up to 1 month. Reheat from frozen state {do not defrost} on a cookie sheet or mini muffin pan in a 375 oven for 10-12 minutes or until middles are warmed through.

Low Carb Meat Loaf

Tomato Topping: 1 (8-ounce) can tomato sauce 1 (6-ounce) can tomato paste 1/4 cup sugar substitute (recommended: Splenda) 2 teaspoons white vinegar or water 2 pounds ground chuck (may use meat loaf mix with ground pork) 2 eggs 1/2 cup grated Parmesan 1/4 cup red onion, diced small 1/4 cup roasted or fresh red bell peppers, diced 2 tablespoons chopped fresh parsley leaves 2 cloves garlic, minced 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 pound prosciutto, or any type of ham, thinly sliced 1/4 pound provolone cheese, sliced Directions Preheat oven to 350 degrees F. In a small bowl, mix together the tomato topping ingredients. Set aside. You may add a few drops of water to thin to a ketchup consistency. In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings. Working on a waxed paper lined sheet pan or counter, form meatloaf mix into a 10 by 8-inch flat rectangle on the waxed paper. Place a layer of prosciutto slices on top, followed by a layer of provolone slices. Roll up the stuffed meatloaf mix like a burrito and seal the edges all around by pinching the meat. Place the roll, seam side down, into a 5 by 9-inch loaf pan. Spread a heavy coat of the tomato topping to completely cover the top of the meatloaf. Place in oven and bake for about 1 hour and 15 minutes, or until the temperature on a meat thermometer registers 165 degrees F. Drain fat and let rest at least 10 minutes before slicing.

Roasted Carrots

6 medium carrots 2 1/2 tsp olive oil 2 tbsp fresh dill weed (or fresh basil) 1 pinch salt , to taste (optional) Can also sprinkle with cinnamon instead of dill and salt. Directions 1 Preheat oven to 475°F. 2 Peel carrots and cut into 3" strips about 1/2" wide. 3 In large bowl, combine olive oil and snipped dill. Add carrots and toss to coat. 4 Roast, uncovered for 10 minutes or until carrots are just tender, stirring once. 5 Sprinkle with salt.