#4 ^ Thu, May-15-08, 20:07 cleochatra Great seller! A+++++ Posts: 1,374

Stats: 123/456/789

BF:

Progress: 50% Plan: mineStats: 123/456/789BF:Progress: 50% Quesadillas and Tostadas



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Zucchini Quesadillas and Tostadas



1 large zucchini, shredded

2 eggs

2 cups cheese





Preheat oven to 450 degrees F.



Grease 2 cookie sheets.



Cut ends from zucchini. Shred. Mix with egg and cheese. Measuring by 1/3 cup, make 6-8 circles on greased cookie sheet(s). Bake at 450 degrees for 12 minutes. Loosen and flip the circles. Bake for another 5 minutes at 450 degrees.



Let cool on a rack for 6-8 hours in a cool oven (for the tostada shells).

For torilla shells: Let cool slightly and use while still somewhat plaible and chewy.



Makes about 6 crispy tortilla tostada rounds.







Cauliflower Quesadillas and Tostadas



1 16 ounce bag of cauliflower, shredded, chopped or riced

3 eggs

3 cups cheese





Preheat oven to 450 degrees F.



Grease 2 cookie sheets.



Cook or thaw frozen cauliflower. Shred, rice or chop. Mix with egg and cheese. Using 1/3 cup scoop, make 12 6-8 circles on greased cookie sheet(s). Bake at 450 degrees for 12 minutes. Loosen and flip the circles. Bake for another 5 minutes at 450 degrees.



For tostadas: Let cool on a rack for 6-8 hours in a cool oven.

For quesadillas: Let cool slightly and use while pliable.



Makes about 12 rounds.





Tostadas: Store on rack until crisp and then in an open container to prevent moisture.

Tortillas: Use these and then let the rest crisp up.





Notes:



To make the quesadillas: I brown seasoned hamburger and spread across the first, just-cooked (but slightly firm) quesadilla. Top with cheese, and the other shell (if desired) and heat until cheese melts. Top with shredded lettuce, chopped tomato, olives, or anything your heart desires (within reason of your plan)! You may elect to use a pizza cutter to cut into wedges for easier pick-up. If you cut into slices, let the quesadilla rest for a few minutes before eating to allow the "shells" to firm up slightly. Otherwise, a fork is an excellent option.

To make the tostadas: I brown seasoned hamburger and spread across the top of a crisp shell. Top with cheese, shredded lettuce, chopped tomato, olives and sour cream (or anything you like which still is within the low-carb parameters of your plan).

Storage and use: If you want these to turn into crispy shells, let them rest for a day. If you want them to remain soft, store in a bag between parchment paper, or use them as they are ready from the oven.







Nutritional Information



Zucchini Shells (6 shells, 3 servings)



Calories: 151

Carbohydrates: 1

Fiber: 0

Net Carbohydrates: 1

Protein: 10

Fat: 13



Cauliflower Shells (12 shells, 6 servings)



Calories: 239

Carbohydrates: 4

Fiber: 1.5

Net Carbohydrates: 2.5

Protein: 15

Fat: 20 1 large zucchini, shredded2 eggs2 cups cheesePreheat oven to 450 degrees F.Grease 2 cookie sheets.Cut ends from zucchini. Shred. Mix with egg and cheese. Measuring by 1/3 cup, make 6-8 circles on greased cookie sheet(s). Bake at 450 degrees for 12 minutes. Loosen and flip the circles. Bake for another 5 minutes at 450 degrees.Let cool on a rack for 6-8 hours in a cool oven (for the tostada shells).For torilla shells: Let cool slightly and use while still somewhat plaible and chewy.Makes about 6 crispy tortilla tostada rounds.1 16 ounce bag of cauliflower, shredded, chopped or riced3 eggs3 cups cheesePreheat oven to 450 degrees F.Grease 2 cookie sheets.Cook or thaw frozen cauliflower. Shred, rice or chop. Mix with egg and cheese. Using 1/3 cup scoop, make 12 6-8 circles on greased cookie sheet(s). Bake at 450 degrees for 12 minutes. Loosen and flip the circles. Bake for another 5 minutes at 450 degrees.For tostadas: Let cool on a rack for 6-8 hours in a cool oven.For quesadillas: Let cool slightly and use while pliable.Makes about 12 rounds.Tostadas: Store on rack until crisp and then in an open container to prevent moisture.Tortillas: Use these and then let the rest crisp up.Notes:To make the quesadillas: I brown seasoned hamburger and spread across the first, just-cooked (but slightly firm) quesadilla. Top with cheese, and the other shell (if desired) and heat until cheese melts. Top with shredded lettuce, chopped tomato, olives, or anything your heart desires (within reason of your plan)! You may elect to use a pizza cutter to cut into wedges for easier pick-up. If you cut into slices, let the quesadilla rest for a few minutes before eating to allow the "shells" to firm up slightly. Otherwise, a fork is an excellent option.To make the tostadas: I brown seasoned hamburger and spread across the top of a crisp shell. Top with cheese, shredded lettuce, chopped tomato, olives and sour cream (or anything you like which still is within the low-carb parameters of your plan).Storage and use: If you want these to turn into crispy shells, let them rest for a day. If you want them to remain soft, store in a bag between parchment paper, or use them as they are ready from the oven.Nutritional InformationZucchini Shells (6 shells, 3 servings)Calories: 151Carbohydrates: 1Fiber: 0Net Carbohydrates: 1Protein: 10Fat: 13Cauliflower Shells (12 shells, 6 servings)Calories: 239Carbohydrates: 4Fiber: 1.5Net Carbohydrates: 2.5Protein: 15Fat: 20