Nicole

Spicy Roasted Cauliflower

April 16, 2013 Nicole

This recipe is delicious! It’s one of those recipes I couldn’t keep my hands off of. Each time I walked into the kitchen I found myself grabbing a piece even cold.

I love roasted veggies, but there is something special about roasted cauliflower. It ends with a nice nutty flavor that you don’t find in many recipes. Easy, delicious, and low in calories! WOW the best!

Ingredients:

1 head cauliflower
Cooking spray
Tony Chachere’s Cajun Seasoning
Garlic Powder

Directions:

Preheat oven at 425 degree.
Cut cauliflower up in florets. Spread out on a tin foil lined baking sheet.
Spray cauliflower liberally with the cooking spray then sprinkle with the Tony’s and garlic powder as you desire, then with clean hands mix up the cauliflower so that the oil and spices are spread out.
Bake on 425 for 20-30 minutes.
After the first 10 minutes stir up the cauliflower every 5 minutes to insure browning on all sides.

Adapted from Original Recipe Source

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Recipes

Sesame Roasted Carrots

April 14, 2013 Nicole

These carrots are divine. They are super sweet. The sesame oil adds a surprisingly wonderful earthy flavor to the carrots. It’s quit unexpected. I think the roasting along with the oil makes a nice paring. It’s another great option when you are looking into adding more vegetables to your diet.

Ingredients:

1 pound baby carrots
1 tablespoons sesame oil
1 tablespoon of sesame seeds
1 teaspoon salt

Directions:

Place carrots on a foil lined baking pan drizzle the sesame oil over the carrots and with clean hands rub in the sesame oil then salt the carrots.
Bake at 400 for 20-30 minutes, turning carrots with spatula every 5 minutes after the first 15 minutes
Sprinkle with sesame seeds (Not shown above *I forgot them*)

Recipes

Loaded Cauliflower Casserole

April 13, 2013 Nicole

Although the picture is horrible this recipe is delicious and super rich. It seemed to take forever to cool down. I am pretty sure we all ended up with third degree burns on our tongues. Once it cooled down it was heaven on earth. It’s very much like a potatoes casserole.

You have all of the same ingredients just cauliflower instead of potatoes which helps to lower the calories of the casserole. I actually only made a half recipe because the whole recipe was way too much for use to eat. I could have gotten away with an entire recipe because we had none left by the end of dinner.

Ingredients:

1 lbs. cauliflower florets
4 oz. shredded sharp cheddar cheese, divided
4 oz. shredded Monterey Jack cheese, divided
2 oz. block cream cheese, softened
2 tablespoons milk
1 bunches green onions, sliced (1 1/2 cups)
3 sliced bacon, cooked and crumbled
1 clove garlic, grated
Salt & pepper to taste

Directions:

Preheat oven to 350 degrees.
Steam cauliflower florets until tender.
While cauliflower steams, cream together 6 oz. of the shredded cheddar, 6 oz. of the Monterey Jack, cream cheese, and heavy cream.
Stir in sliced green onions, chopped bacon, and garlic.
Set aside.
Drain any liquid from steamed cauliflower and add to cheese mixture.
Stir cauliflower and cheese mixture together.
Taste for seasoning, and add as necessary.
If you want a finer texture, give a few mashes with the potato masher.
Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese.
Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.

Original Recipe Source

Recipes

Sauteed Asparagus with Parmesan

April 12, 2013 Nicole

This recipe is incredible no really incredible. There is just something about the pairing of asparagus with parmesan cheese that works so well together. I love this recipe for so many reasons. I love parmesan cheese and vegetables together but now make the vegetable asparagus that is a winning combination to me.

With this being asparagus season I am taking full advantage of it and trying as many new asparagus recipes as possible.

Ingredients:

1 pounds asparagus, trimmed
3 tablespoons unsalted butter
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmesan Cheese

Directions:

Trim thick asparagus with a peeler, leaving them 1/2-inch thick, or snap off the ends.
Melt the butter in a large skillet over medium heat. Add the asparagus and season with salt and pepper. Cook, stirring often, until the asparagus is just tender, 5 to 6 minutes, lowering the heat if needed to keep the asparagus from browning.
Remove the pan from heat. Sprinkle 3 Tablespoons of the cheese.
Transfer to a serving dish, and top with the remaining cheese. Serve immediately.

Original Recipe Source

Recipes

Not So Cheesy … Poblano Chicken and Rice

April 11, 2013 Nicole

I love our recipe for Poblano Cheesy Chicken and Rice, but it has a lot of added extra calories that are really not needed. By taking the original recipe and changing it up a bit I was able to come up with a recipe that was just as good if not better for a lot less calories.

The original recipe calls for a lot of cheese that adds about 50 extra calories per serving to the recipe. Who needs that! This recipe is truly just as good. No one even noticed the missing cheese but everyone loved the added carrots. It’s not only much lower in calories, but it also goes a bit further meaning you get a bigger serving!

Ingredients:

1-13 ounce can of chicken drained
1 large onion, chopped
1 -8 ounce box Zatarain’s Yellow Rice Mix,
1- 10.5 ounce can cream of poblano soup (or cream of anything)
1 cup frozen corn
1 cup frozen diced carrots

Directions:

In a large pot sauté onion until its tender, remove from pot and set aside.
In the same pot cook yellow rice according to package directions.
Once the rice is cooked about 20-25 minutes add onions back into the pot, add drained chicken, cream of poblano soup, corn and carrots.
Mix well and heat all the way through. Once everything is heated through serve immediately.

Number of Servings: 6

Nutritional Information: