cream cheese baked spaghetti

http://12tomatoes.com/cream-cheese-baked-spaghetti/?utm_source=12t-12t&utm_medium=social-fbgla&utm_campaign=cream-cheese-bahttp://12tomatoes.com/cream-cheese-baked-spaghetti/?utm_source=12t-12t&utm_medium=social-fbgla&utm_campaign=cream-cheese-baked-spaghetti-m50

Elizabeth interested in this recipe

I'd have to skip the sugar.

http://cooking.nytimes.com/recipes/8752-the-silver-palates-chicken-marbella?utm_source=Facebook_WCA_Paid&utm_medium=CPC&utm_content=Recipe&utm_campaign=General_Retargeting

Onion bombs

http://www.shared.com/stuffed-onion-bombs-will-rock-your-world-1960370956.html

cloud bread no carbs

http://healthfiles.info/this-zero-carbsfour-ingredient-bread-is-breaking-the-internet-best-weight-loss-program/

CARB BREADhttp://healthfiles.info/this-zero-carbsfour-ingredient-bread-is-breaking-the-internet-best-weight-loss-program/

http://allrecipes.com/recipes/411/seafood/fish/

Golumpkis

http://tiphero.com/lazy-crock-pot-golumpkis/?utm_source=fbin&utm_medium=kN79R&utm_campaign=lazy-crock-pot-golumpkis



http://www.joyouslydomestic.com/2013/09/slow-cooker-stuffed-cabbage-rolls.html

http://www.allfreeslowcookerrecipes.com/Slow-Cooker-Casserole-Recipes/Skinny-Cabbage-Roll-Casserolehttp://www.allfreeslowcookerrecipes.com/Slow-Cooker-Casserole-Recipes/Skinny-Cabbage-Roll-Casserole

UTICA GREENS

http://www.familycookbookproject.com/recipe/2504212/utica-greens.html
http://www.upstateramblings.com/utica-greens-recipe

http://www.foodnetwork.com/recipes/guy-fieri/turning-greens-recipe.html#!

vegan variety

http://reciperenovator.com/utica-greens-escarole-peppers-bacon/
http://ourfourforks.com/utica-greens/
https://recipes.sparkpeople.com/recipe-detail.asp?recipe=205598


So, my challenge was to make the greens for both vegetarians and traditional tastes.
I cut the bitter stalks out of the Escarole and clipped up the rest with a scissors.  Then I blanched the greens for 3 minutes.
I chopped red pepper, onion, bits of a tofu based ham like bacon, a bit of crushed red pepper, and sautéed it in coconut oil and a bit of olive oil.  I added a bit of tarragon and a good amount of garlic, using this organic garlic grinder.  I'd have been liked fresh garlic, but found I was out.  I added a bit of turmeric and black pepper. 
I hand grated a fine piece of Romano that I found at Honest Weight.  I tasted a few.  This was absolutely the best.  For the parmesan I used flaked. 
All of it got mixed together and put in a large cast iron frying pan.  I added my homemade veggie juice.  This batch was a little sweet because I'd boiled some banana and apple with the usual veggie scraps.  I thought that would offset the bitterness of the escarole without my adding sugar.

On the side I snipped up a bunch of prociutto and fried it in olive oil.  This could be added to the dishes of those who eat meat.

The whole thing went over pretty well.  Key I think was the Romano and I don't have the brand name.  I'll have to get it.  I did not use tomato, but I might next time, a few halves of a grape tomato.  Elizabeth is not eating tomato just now.