Showing posts with label low carb. Show all posts
Showing posts with label low carb. Show all posts

Thursday, April 5, 2012

Twice-Baked Cauliflower


We're going to my mom's house for Easter dinner this year. Well, we generally always go to her house for dinner. I asked what I could bring, and she said we're having ham and turkey, so I said I could either make funeral potatoes or this twice baked cauliflower dish I made when we were doing low carb awhile back. She said either would be fine, so I decided I'd go with the cauliflower because it's healthier and something different. Then I realized I had never posted it on my blog! So, if you're looking for a side dish for Easter dinner, consider this! It's super tasty. We originally had it with Pimento Cheese Stuffed Chicken Breasts and the flavors complimented each other really well! And they shared a lot of the same ingredient which made preparing them at the same time a total breeze.

Twice Baked Cauliflower
Source: Kalyn's Kitchen blog
Serves 6-8

1 large head cauliflower
4 oz. low fat cream cheese (do not use fat free)
1/2 cup low fat sour cream (do not use fat free)
1/4 cup minced green onions
1/4 cup freshly grated Parmesan cheese (If you only have finely grated Parmesan, use a bit less)
6 slices bacon, cooked until very crisp, fat blotted with paper towel and then crumbled
1 cup reduced fat sharp cheddar cheese


Preheat oven to 350F/180C. Cut out stem and core from cauliflower, and cut into small pieces. Cook in large pot of boiling salted water until cauliflower is tender, but not overly soft. Drain well and mash with potato masher, leaving some chunks. Mix in light cream cheese, light sour cream, green onion, Parmesan, and 3/4 of the crumbled bacon.

Spread evenly in a medium-sized glass casserole dish. Sprinkle with low-fat cheddar cheese and reserved bacon. Bake 30-35 minutes, or until hot and bubbly.

*****

I mostly followed the recipe except I steamed the cauliflower instead of boiling it because I've always read that it's a better way to cook vegetables (so they keep more of their nutrients)--especially with cauliflower. I think we'll have 11 people at Easter dinner, so I think I'm going to double this. Plus it's so tasty I really don't mind having leftovers. My mom loves cauliflower, so I hope she likes this.

This is a great substitute for potatoes if you're doing no or low carb. Don't get me wrong, I love potatoes, but the bite of the cauliflower really adds a lot to this, and cauliflower is lower in calories (significantly!) and carbs (even more significantly!) than potatoes Plus Boy #1 doesn't like potatoes (I know, it's weird!), and he loved this.

Mashed cauliflower!

Please excuse the half eaten chicken breast, I forgot to take a picture before we started eating!

Wednesday, February 22, 2012

Pimento Cheese Stuffed Chicken Breasts


I was going back through the pictures for my blog to see what I hadn't posted about yet and couldn't believe I hadn't done this one! This came from our no carb week a few weeks ago. I found it on Pinterest.com and thought it looked awesome--and low carb! I'm pretty much a sucker for anything pimento cheese, so I knew we had to have it. Oh yeah, and it had bacon in it. Sign me up!

Pimento Cheese Stuffed Chicken Breasts
Source: Weight-Watchers-Recipes.net via Pinterest.com

1 slice applewood-smoked bacon
3/4 cup shredded cheddar cheese
2 tablespoons minced green onions
1 1/2 tablespoons diced pimientos
1 tablespoon canola mayonnaise
2 teaspoons fresh lemon juice
1/2 teaspoon hot sauce
1/2 teaspoon salt, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon black pepper
1 tablespoon canola oil

Directions:

1. Preheat oven to 350°.

2. Cook bacon in a large ovenproof skillet until crisp. Remove bacon, reserving drippings in pan; crumble bacon. Combine bacon, next 6 ingredients, and 1/4 teaspoon salt. Cut a 1-inch-wide slit into the thick end of each breast half; carefully cut down to the center of chicken to form a deep pocket. Divide cheese mixture evenly among pockets. Secure with wooden picks. Sprinkle chicken with 1/4 teaspoon salt and pepper.

3. Heat pan over medium-high heat. Add oil to drippings. Add chicken to pan; saute 4 minutes. Turn chicken over. Bake at 350° for 12 minutes; let stand for 5 minutes.

Makes 4 Servings

Nutritional Info Per Serving: Calories 204, Carbs 20 g, Fat 11 g, Fiber 3 g, Protein 7 g

*****

I changed this up just slightly, like by adding more bacon. Actually I was making another dish that used bacon, so I cooked up quite a bit to be included in both dishes. I love cooking things in bacon grease. I'm sure it's a fast track to a heart attack, but it's so delicious. This recipe worked out great with the dish I had planned to go with it because there were a lot of similar components. Don't you love when that happens?!

This was something we all really loved, and I will definitely make it again. Ooey, gooey cheese and bacon and bacon drippings?! Hells yeah!