Side Dish- Loaded Cauliflower

 1/5/17

Dear Reader,

    

Doesn't this look amazing? You might be thinking it looks like loaded mash tators (potatoes), but it's not....Truth is, its actually cauliflower. :) Yeah, cauliflower. Who would've thought, right? This is NOT Paleo friendly due to the Greek yogurt and the cheese added on top; however, I love that it is low-carb friendly dish. If you are on the keto change, this will work perfect for you. :) 

You will be able to find the original post from Low Carb Maven's blog at the bottom of my post. 

I did switch out some ingredients. Example; sour cream to Greek plain yogurt. Reason- Greek yogurt is great alternative to sour cream, it's half the calories and fat. I always have it on hand in the fridge. Plus, you can use it in your parfaits. Added fruit, granola, or even drizzle honey to sweeten it. It's a win-win situation. Any-who, recipe below sweet friend...

'Loaded Cauliflower'

Ingredients:

• 1 pound cauliflower florets
• 4 ounces sour cream >I used organic Greek yogurt
• 1 cup grated cheddar cheese
• 2 slices cooked bacon crumbled
• 2 tablespoons snipped chives
• 3 tablespoons butter >Kerrygold
• 1/4 teaspoon garlic powder
• salt and pepper to taste

Directions:

1. Cut the cauliflower into florets and add them to a microwave safe bowl. Add 2 tablespoons of water and cover with cling film. Microwave for 5-8 minutes, depending on your microwave, until completely cooked and tender. Drain the excess water and let sit uncovered for a minute or two. (Alternately, steam your cauliflower the conventional way. You may need to squeeze a little water out of the cauliflower after cooking.)>>> I steamed mine while I prepared other ingredients together. 
2. Add the cauliflower to a food processor and process until fluffy. >>> I used a fork to mash and used a spoon to well combine. 
3. Add the butter and sour cream and process until it resembles the consistency of mashes potatoes. Remove the mashed cauliflower to a bowl and add most of the chives, saving some to add to the top later. Add half of the cheddar cheese and mix by hand.>>>I only added the cheese on the top. Season with salt and pepper.
4. Top the loaded cauliflower with the remaining cheese, remaining chives and bacon. Put back into the microwave to melt the cheese or place the cauliflower under the broiler for a few minutes.>>> I placed under the broiler and carefully watched it.       

We loved this side dish so much, and hope you do as well! :)

Blessings,

Kaleen

http://www.lowcarbmaven.com/loaded-cauliflower-low-carb-keto/

For the love of....casserole?

12/29/16

Dear Reader,

         From the title, I guess you can tell that I might be writing about a casserole? You nailed it. 

Where would I'd be without my crock-pot or casserole dishes? Totally lost at times. Scratch that. I would be throwing a toss salad together or it would be a cereal kind-of-night. 

Recently I've found a recipe on Pinterest (yet again), and found a recipe that I was intrigued with. 

'Cheesy Zucchini & Turkey Casserole'

AMAZING! My hubby had seconds on this dish, and gave it two thumbs up. :)

Betsy made this recipe herself, and she has lots of other great recipes you might want to check out as well. You can find the original post here. 
http://betsylife.com/cheesy-zucchini-turkey-casserole/#_a5y_p=5571248

'Cheesy Zucchini and Turkey Casserole'

Author: Betsy Life

Ingredients

• 2 tablespoons olive oil
• 1 lb ground turkey
• ½ cup diced onion
• 2 cloves garlic, minced
• 1½lbs of zucchini, diced
• 2 cups prepared groats (or brown rice, quinoa, etc.)
• 1 can diced tomatoes
• ½ teaspoon dried oregano
• ½ teaspoon smoked paprika
• ½ cup finely chopped fresh basil
• 7 oz Kerrygold aged cheddar, shredded

Instructions

1. Preheat the oven to 350 degrees.
2. Heat a large skillet to medium high heat. Add olive oil and ground turkey. Cook until meat begins to brown.
3. Add onion and garlic. Cook 2 minutes until onions begin to soften and garlic is fragrant.
4. Add zucchini and cook 3-4 more minutes until zucchini begins to soften.
5. Add groats, diced tomatoes, oregano, paprika, basil and ½ of the shredded cheese. Stir until fully combined.
6. Pour mixture into a 9X13 baking dish coated in cooking spray. Top with remaining cheese. Cover tightly and freeze for later (defrost before cooking) or bake, uncovered for 20-25 minutes until cheese is bubbly.

I personally used quinoa (organic brand), and you can find the Kerrygold from Sprouts. 

Enjoy!  

Kaleen