Pasta-Less Salad

 I wanted pasta salad, but because of the diabetes I shouldn't eat pasta.  So I came up with this, and it worked just fine.

Ingredients:

1 bag of mixed broccoli and cauliflower

1/2 a small onion (red is better, yellow is fine)

Handful of olives, sliced

1 zucchini, sliced thin

2 oz of salami, sliced into strips

2 oz of pepperoni, sliced into strips

4 oz of fresh mozzarella, cubed

Dressing:

1/4 cup of olive oil

1 tbsp red wine vinegar

2 tbsp prepared pesto (in a jar)

pinch of black pepper

Instructions:

1.    Cut the broccoli and cauliflower into bite-sized pieces

2.    Toss in a big bowl with the other ingredients

3.    Whisk the dressing ingredients together in a small bowl and pour over the salad

4.    Toss thoroughly, cover and refrigerate for at least 30 minutes.

Enjoy!

Protein Ranch Dip

For when you want to munch veggies with something creamy:

½ cup Greek yogurt

½ cup cottage cheese (blended or well-stirred)

¼ tsp garlic powder (or more to taste)

¼ tsp onion powder

½ tsp dried dill (plus ¼ tsp parsley or chives if you have them)

Pinch of black pepper

Optional splash of lemon juice or vinegar for brightness

Tips:

Blend or process if needed to smooth out the cottage cheese — that creamy texture is key 

Adjust consistency by adding a splash of water, milk, or buttermilk if it's too thic

Boost flavor with a pinch of parsley, chives, or a touch of salt if needed.

I added a bunch of garlic to half of it and some water and poured it over a salad with chicken, it's very versatile.

Let it chill for 30 minutes to meld flavors—makes a big difference in taste depth.

Zucchini Mushroom Fritatta

Ingredients:

1/2 large zucchini, grated and moisture squeezed out

1/4 cup finely chopped mushrooms

Pinch of black pepper

Pinch of salt

Pinch of sage

2 eggs beaten with a splash of milk

2 tablespoons grated Asiago cheese

Steps:

While your nonstick pan is preheating on medium high,

1.    Grate the zucchini, squeeze the moisture out in a kitchen towel.

2.    Finely chop the mushrooms.

3.    Add a tablespoon of olive oil and a teaspoon of butter to the pan.

4.    Add zucchini and mushrooms to the pan and spread out thin.

5.    Beat the eggs with the splash of milk.

6.    Grate the Asiago cheese.

7.    Stir the mushrooms and zucchini, add a pinch of salt and pepper and sage and stir a few more times.

8.    When the mushrooms and zucchini are wilted down a bit (after 3-5 minutes), pour in the eggs and stir.

9.    Top with the grated cheese and cover with a lid until the eggs are set.

10.  Plate and enjoy!

Notes:  I used Jacobsen's black garlic salt instead of regular salt.  Any cheese would work and give you different flavors, I just happened to have Asiago and I thought the nutty sharpness would be good (and it was).