flexibledietinglifestyle

• Recipe Makes: 4
• Macros For Macros for 1/4th the pan: (1 Serving)
• Calories: 451 Carbs: 47g Fat: 11.5g Protein: 40g

Ingredients

Ingredients for Potatoes:

800g Potatoes Cubed

8g Parmesan Cheese

Paprika

Garlic Powder

Basil

Oregano

Sea Salt

Ingredients for Bolognese:

16oz 96/4 Lean Ground Beef

5 Slices Center Cut Bacon

150g Diced Onion

150g Diced Carrots

75g Diced Green Peppers

75g Diced Red Peppers

2 Cloves Minced Garlic

25g Tomato Paste

Big Pinch Italian Seasoning

Reduced Sodium Chicken Broth

200g Low Fat Marinara

84g Part Skim Mozzarella

Directions

Directions:

1.) Preheat your stove top pan to a 7/10 heat. Add your diced peppers, onions and carrots. Cook for a few minutes and then add sea salt and a splash of chicken broth or water. Once they are starting to caramelize, add your garlic.

2.) Now add your diced bacon and cook for a few minutes. Then add your ground beef and cook for a few minutes till it starts to brown.

3.) Now add your tomato paste, chicken broth, low fat marinara, and italian mixed herbs. Cook on low heat for 20-30 minutes.

4.) Cube your potatoes and add to a bowl. Spray with non stick cooking spray and season with paprika, garlic powder, sea salt, basil, oregano and parmesan.

5.) Air Fry these on 400 Degrees F for 15-20 minutes or until golden.

6.) Once done, add on top of the bolognese and top withh mozz. Add to oven 400 degrees F until the cheese is golden

Ingredients

• 1 1/2 pounds Yukon gold potatoes
• 3/4 cup mayonnaise
• 1 tablespoon white wine vinegar
• 1 tablespoon yellow mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 medium stalks celery, diced, ~1 cup
• 1 red onion, chopped, 1/2 cup
• 4 hard-boiled eggs, chopped
• Paprika and sliced scallions or chives for garnish

Instructions

1. Cook your potatoes – Add your potatoes to cold water.   Cover and heat to boiling.  Reduce the heat and cook over medium heat until they’re easily pierced with a fork.  My potatoes are a tad smaller and I’ll keep a watch on them to not over cook.  Drain and set aside until they’re cool enough to handle.
2. Boil your eggs – Follow my method for how to cook perfectly cooked hard-boiled egg on the stove.  Or if you have an Instant Pot you can follow the 5-5-5 method.  Cook on high pressure for 5 minutes, release steam for 5 minutes, and then place in a cold water bath for 5 minutes.  Once cooled, chop the eggs into smaller pieces and add to the potatoes.
3. Chop – your celery and onion and set aside.  Remember to place the onion in some cold water to help offset the harshness (and then drain after 10 minutes).  Add both to the potato mixture.
4. Whisk together the mayonnaise, mustard, vinegar, salt, and pepper.  Fold into the potato mixture and season with any additional pepper and/or salt.  Some recipes call for WAY more mayonnaise then I used (for the amount of potatoes).  Use less at first and then you can more at your discretion, however, I found 3/4 cup was plenty creamy (with the Yukon variety).  Sprinkle with paprika and chives (or sliced scallions) for garnish.
5.  Refrigerate and let the flavors marry.  Even though this is the last step, know this might be the most important.  Plan to make ahead and save time the day of your get together!  

Ingredients

Filling:

3 pounds yellow squash, cut 1/8-inch thick

2 pounds zucchini, cut 1/8-inch thick

3 tablespoons unsalted butter, plus additional for greasing

1 medium yellow onion, minced

1 medium clove garlic, minced

2 large eggs, lightly beaten

8 ounces sour cream

1/3 cup mayonnaise

4 ounces sharp white Cheddar, freshly grated

1 teaspoon chopped fresh thyme

10 fresh basil leaves, chiffonade

2 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

3 tablespoons minced fresh flat leaf parsley

Topping:

32 butter crackers, crushed

2 tablespoons unsalted butter, melted

3 tablespoons grated Parmesan

Directions

1. For the filling: Heat a large high-sided skillet over medium-high heat. Add half the squash and zucchini and a pat of butter if desired. Stir, then reduce the heat to medium. Cover and let steam (you are not looking to get color on the squash, just to release its moisture), stirring occasionally, about 5 minutes. Transfer to a colander and let drain for at least 1 hour. Repeat with the second half of the squash and another pat of butter.
2. When ready to bake, preheat the oven to 350 degrees F and grease a 9-by-13-inch casserole dish with butter.
3. In the same skillet, heat the remaining tablespoon butter and cook the onions until translucent, about 5 minutes. Stir in the garlic and cook for an additional minute. Allow to cool slightly.
4. In a large bowl, combine the eggs, sour cream, mayonnaise, Cheddar, thyme, basil, salt, pepper and 2 tablespoons parsley. Stir in the squash mixture and the onion mixture. Transfer to the prepared baking dish.
5. For the topping: In a small bowl, mix the cracker crumbs with the melted butter. Sprinkle over the top of the casserole. Sprinkle over the Parmesan and bake until golden brown, about 30 minutes. Garnish with the remaining tablespoon parsley. Allow the casserole to rest for 10 to 15 minutes before serving.