Cheesy Cauliflower and Tofu Casserole

Bring a decent-sized pot of water to a boil.

Pare and chop 1 head of cauliflower.

Add the cauliflower to the boiling water.  Cook for about 5-7 minutes, until it starts to be tender.  Use a slotted spoon to fish it out into a colander, and set it aside where it can drain and cool.

In a large saucepan over medium heat, melt 1 lb Velveeta cheese.

Squeeze the cooled cauliflower into the bottom of the colander, or with your hands, to get some of the water out, and to make it more dense.

Drain a 19 oz package of firm tofu, and cut it into noodle-like pieces.
Put it into to the pot of boiling water, and when it returns to a boil, drain.

Add to the melted Velveeta, and stir occasionally until melted and combined:
8 oz Guyere cheese, shredded
4 oz medium cheddar cheese, shredded
4 oz pecorino cheese, shredded
1/3 cup milk
1/3 cup cream
salt and pepper

Fold the cauliflower and tofu into the cheese mixture.
Put it all into a 9x13" pan.
Top with 2-3 oz shredded Pecorino cheese.
Bake at 325 for 30 minutes.

Stuffed Spaghetti Squash

This squash was given to me, and I was told it wasn't a spaghetti squash.  It was.  I let it sit too long, and it got harder than the other spaghetti squash I've cooked, so it ended up roasting for an hour, rather than the usual 40-45 minutes.
It was pretty good, but the texture and flavor were different from what I was imagining before I found out it was spaghetti, and not regular squash.  I would do this again with a different type of squash.

Cut in half, remove the seeds, and roast:
1 spaghetti squash

Brown in a large skillet:
1 lb Italian sausage

Add:
1 onion, chopped
1/2 bunch of kale (5 leaves), chopped
3 cloves garlic, minced
2 stalks celery, chopped
salt, pepper, basil, oregano, rosemary

Remove from the heat, and add:
1/2 c shredded Pecorino cheese
2 eggs

Scoop out the flesh of the squash, and mix that in, too.
Pack it all back into the squash shells, and cover with more Pecorino.

Bake at about 325 until set, and the internal temperature it about 160-170 (half an hour to 45 minutes or so).

"Greek" meatloaf and Tzatziki

Here's the inspiration: turkey meatloaf stuffed with feta.

Tzatziki:
2 cups Greek-style yogurt
about 3 cloves of garlic, minced
1/2 of an English cucumber, quartered long-ways, and then thinly sliced
1 T lemon juice
1/2 t salt
1 t dried dill weed

Mix it together, cover it, and let it sit in the fridge at least a few hours, if not overnight.

Meatloaf:
a tablespoon or two of olive oil
1 good-sized onion, chopped pretty small
about 3 cloves of garlic, minced
1 t salt
freshly ground pepper (I was going for 1/2 t, but didn't measure)
1 (10 oz) package frozen spinach, thawed and drained
3 lb. ground turkey
2 eggs
1/2 c coconut flour
2 T Worcestershire sauce
a tablespoon or two of dried oregano
1 1/2 cups (about) crumbled feta

Warm the olive oil in a fry pan over medium heat.  Add the onion, garlic, salt, and pepper.  Cook, stirring occasionally, for 15 minutes, until the onion is translucent.  
Put everything but the feta (including the onion mixture) in a big bowl, and mix it all together with your hands.
(At this point, I covered the bowl, and put it in the fridge overnight.)
Heat the oven to 325.
Line a baking sheet with parchment paper.
Divide the meat mixture into about half.  Shape the smaller half into a rectangle on the baking sheet.  Spread the crumbled feta over the rectangle, but not quite to the edges.  Cover the feta with the rest of the meat mixture.  (I patted a handful at a time into the appropriate thickness, and squished the pieces together a bit rather than try to make a big rectangle, and then I squished the edges of the rectangle together so the cheese wouldn't leak out.)
Bake 1- 1 1/4 hour, until the internal temperature is at least 160 degrees F.  (I went for 170, and it got to 180 as it rested.)
Serve with tzatziki.

Southwestern Stuffed Peppers

a.k.a. "Low-Carb Enchiladas"

Pure in blender:
1 can diced tomatoes
1 can diced jalapenos
1 onion, cut into a few pieces
oregano, basil, cumin, salt

Put 2 chicken breast and 2 chicken thighs in a slow-cooker, pour the sauce over them, and cook on low for 8 hours.

At this point I put the chicken and the sauce into separate containers and refrigerated them over night.

Shred the chicken and mix with:
10 oz shredded cheese (I used cotija this time)
some chopped green onions
1 T each basil and oregano
1/4 t each cumin, chili powder, and chipotle powder
a little salt

Wash 6 bell peppers (I like colored ones better than green ones, but I'm sure they would work, too.)  Cut them vertically in half, and remove the stem, seeds, and membrane stuff.  Try to remove as little of the top as possible.  Fill the peppers with the chicken mixture, and put them into a baking dish (or two--I got them all into a dish bigger than 9x13"--I think it's about 10x15").  Spoon the sauce over the top, and sprinkle with additional cheese.

At this point, I covered the dish with plastic wrap, and put them in the refrigerator over night.

Bake until hot through.  (I don't know if the temperature matters too much.  I tried 350.)