Zucchini boats

zucchini boats finisihed

[Image: a picture I took of the zucchini boats I made. There are six of them and they look amazing.]

So when I decided to go veggie I knew that I would be able to eat a lot more than just salads. But how much more than salads could I eat? Well, lots more! And Pinterest had lots of ideas for me. I made these zucchini boats one night and they were fantastic. I highly recommend doing this and experimenting with other veggies and ingredients.

Ingredients:

-3 large zucchinis
-4 garlic cloves
-1 tomato
-1/4 cup cilantro
-1/2 large green pepper
-1/4 cup parmesan
-Sprinkle of gorgonzola
-1/2 cup 4-cheese blend
-Parsley, to taste

Directions:

Preheat the oven to 375 degrees fahrenheit. Wash the zucchini and cut them in half. Use a spoon or melon baller to scoop out the insides of the zucchini. But into a bowl. Cut up the other vegetables and press the garlic. Put into the bowl. Add parmesan and gorgonzola. Stir.

Put the zucchini onto a oven-safe pan and start spooning the veggie and cheese mixture into the boats. When finished, cover the boats with cheese. Sprinkle with parsley. Bake for 30 minutes, checking occasionally. Serve immediately.

STRSIASC: Spinach and crab dip

11072343_10100866549505294_97116181_nThis week, on Star Throws Random Shit Into A Slow Cooker, I made something. And it was amazing. And easy too. I love slow cookers. Here is my recipe. Enjoy!

Shit to throw in:

1 lb of mozzarella cheese
1 wheel of bleu brie
Handful of chopped spinach
1/4 stick butter
1/4 cup milk
16 oz of cream cheese
5 cloves of garlic (pressed)

Shit for later:

10 oz of white crab meat.

Directions:

Add all “Shit to throw in” items and put the slow cooker on high. Stir occasionally. It will take about 3 hours to completely melt on high or about 6 on low. When completely melted, turn slow cooker to keep warm, and add the crab. Stir until it’s been mixed in.

Serve with veggies or chips for dipping. Get creative! I used raw asparagus for this dip and it was amazing. I’ve also used white Doritos chips and pita chips for this dip alone. Go crazy with it!

Broccoli cheddar pizza with garlic and Asiago

cheddarpizzaOnce I started eating mostly veggie, I thought to myself, what kinds of pizzas can I make that fit my new diet? Yeah, that was pretty much my first thought. I knew that I loved broccoli and cheddar, so I figured, why not try out a pizza based on that? It was amazing and I will definitely be making it again. Here is the recipe!

Ingredients:

1 lb of sharp cheddar cheese
1/4 cup of Asiago cheese
4 cloves of garlic
1 medium head of broccoli or 2 small heads
1/4 cup of garlic butter
Dash of Italian seasoning (to taste)
1 whole-wheat, pre-made pizza crust
4 tablespoons olive oil

Directions:

Preheat the oven as per the directions on the pizza shell. Chop the broccoli finely. Seriously, it has to be really fine. Do smaller than bite-sized pieces. Set aside when finished.

In a large pan, add the olive oil and press the garlic. Let cook until warm, then add the broccoli. You might want to add more olive oil if needed to thoroughly coat the broccoli. Cook until tender but firm. Set aside.

Spray the pizza pan with non-stick cooking spray and place the shell on it. Pour the melted garlic butter over the pan and spread it out over the crust. Sprinkle with Italian seasoning. Add the broccoli on top. Cover thoroughly with cheddar cheese then sprinkle the Asiago on top. Add more Italian seasoning, if desired. Cook pizza per crust’s instructions. Serve and enjoy.

Slow cooker cheesy cauliflower

cauliflowerI recently decided to try a pescetarian diet. I thought it would be super difficult and I’d have nothing to eat, but that’s not true at all. Here is a great veggie recipe that leaves you full and satisfied with its sheer cheesy goodness. Feel free to add your own spices to the mixture. I used my favorite.

Ingredients:

1 medium head of cauliflower
1 jar of cheese pasta sauce
3 cloves of garlic
2 cups of shredded sharp cheddar cheese
2 tablespoons of Italian seasoning

Directions:

Chop cauliflower into bite-sized pieces and spread evenly over the bottom of the slow cooker. Cover the veggies with the cheese sauce. Add your pressed garlic and Italian seasoning. Sprinkle cheddar cheese over the top.

Set slow cooker on high and cook for 3 hours. For a low setting, cook for 6-7. When finished, cauliflower will be tender and cheese will be melted and bubbly.

Star’s amazing taco pizza (not for basic bitches)

IMG_3058Only the most badass can handle my taco pizza. So back the fuck up if you can’t handle it. This pizza has everything and delivers low-carb, high-protein in a way that would make someone claiming to be allergic to gluten wet themselves. Read on if you can handle it and make this awesome pizza for yourself.

Ingredients:

1 pre-made pizza crust
Half of a green pepper, chopped
1 lb of Mexican cheese
1 lb of regular sausage meat (uncooked)
1 package of taco seasoning
3 large teaspoons of salsa
Sour cream (for toppings)

Directions:

Pre-heat the oven to the pizza crust’s specifications. Cook the sausage until brown and add the taco seasoning, cooking as per the directions on the package. While the meat is cooking, chop the green pepper and other veggies you might want such as onion, avocado, etc. Set aside.

Set the pizza crust in a greased or non-stick pan. Cover in salsa, spreading evenly. Place the veggies on top. Once the meat is finished cooking, add that. Then cover in cheese. Cook the pizza per the crust’s instructions. You might need to cook a little bit longer than usual because of all the toppings.

Cut and serve with sour cream immediately after baking. Enjoy.