My sister Donna came over today to help me cook and we created this dish together. If you are one of those people who need exact measurements to make a dish, this recipe will drive you crazy. We just kind of threw it together basing it on how we liked our potato salad. This recipe tasted just like potato salad to both of us. I hope that you like it.
- 2 head cauliflower, cut into bite size pieces
- water to cover in pot
- Chicken Base– about 1/3 cup. I used 3 heaping spoonfuls
Add all to pot and boil until cauliflower is soft to a fork. Drain well and put into a very large bowl.
- mayonnaise- to coat
- 5 hardboiled eggs, chopped
- sweet relish- Try to get sugar-free when possible. We used an entire small jar from Aldi
- mustard- this is to taste. I think we used about 3 Tablespoons
- celery salt- we were quite generous with this.
- black pepper- to taste
- 1 stalk celery- finely chopped
- Onion- chopped- This is optional. I do not care for raw onion in anything. Donna added this to her portion of the recipe as well as some leftover chopped green pepper that we had left over from another recipe that we made earlier.
Mix this into the cauliflower. This is very good both warm and cold.
Caleb and I made this yesterday to go with the Dill Cod. We really liked it. How can anything with cheddar cheese be bad?
Mashed Cheddar Cauliflower
- 1 large head cauliflower, chopped
- water to cover
- 3 Tablespoons Chicken Base
- 1 teaspoon dried minced onion
- 8 ounces cheddar cheese, shredded
- 1/4 cup heavy whipping cream
- pepper to taste
Place cauliflower into a large soup pot and cover with water. Add chicken base and dried onion. Bring to a boil and cook until tender and breaks apart with a fork. Drain water using a wire mesh strainer. If you use a colander you will loose quite a bit of the cauliflower down the drain.
Add cheddar cheese, heavy whipping cream and pepper and with a hand mixer mash the cauliflower to the consistency of mashed potatoes.
You may have to add salt depending on the brand of chicken base that you use. If you choose to omit the chicken base add salt to the pot while it is boiling. I think I will add additional cheese to it next time as well.
I don’t have a picture for this recipe. While I was at Samantha’s house we made this to go with the Salisbury Steak with Onion Gravy and it was fabulous. I loved it so much that I stopped at a store and bought 3 more head of cauliflower to make more this week.
I can’t give an exact measurement for each item but you will get the point. I had tried a recipe several years ago that is quite famous online that had cream cheese in it. I did not like it but please don’t blast me. Everyone have their own tastes for things.
- one head cauliflower, cut into bite size pieces
- water to cover
- kosher salt- 1 teaspoon
- heavy whipping cream
- Better than Bouillon Chicken Base- 2 teaspoons
- 6 tablespoons butter with salt
- pepper to taste
Add cauliflower to boiling water with kosher salt and continue to cook for 10 minutes. Drain water and in bowl add remaining ingredients. Using a handheld mixer mash until the texture of mashed potatoes. Enjoy!
On Thursday I met with a friend that I hadn’t seen in almost 3 years. We used to work together and would often share our lunches together. I really missed our long chats we would have over low carb meals. We have both moved on from that job and are both still struggling with food choices but will support each other in getting healthy once again,
We shared how difficult it has been to live daily while experiencing food addiction. I can honestly say that I am addicted to food. It is a daily struggle and over the past year and a half I have turned too many times to comfort food and made poor choices. She has inspired me to make new recipes and to get my life back on track. I am in a much better place now (both emotionally and financially) and I need to take my health much more seriously. I can’t keep reliving in my head what has been going on over the last 2 years. I need to let things go and only allow positive thoughts and words to flow from my mouth.
This morning I went shopping and bought a lot of food to prepare healthy foods for my meals. I hope to bring more new recipes to the blog in the years to come. Thank you my special friend for being there for me! 🙂
I can’t take credit for this recipe. I found it through Facebook and I saved it in Evernote several months ago to make at a later date. Today was that day. I decided that I wanted to make baked chicken breast to go with this so I lightly seasoned the chicken with salt, pepper and Cajun seasoning. I put the chicken in a casserole dish and put it in the oven at 350 degrees while I made the Cheesy Chipotle Spinach Bacon Casserole.
This was very good and I plan to make it again very soon. I thought that since it called for 30 ounces of fresh baby spinach that it would make an enormous amount of casserole so I only made a half of a batch. It was enough for 3 servings. Next time I will make the recipe as stated on the Cut The Wheat, Ditch The Sugar website where I found the recipe.
This is how mine looked.
This was a bit spicy but I highly recommend it if you can stand the heat. If you don’t like spicy food skip the Cajun Seasoning on the chicken.
You can find the recipe at this website.
Recipe- Cheesy Chipotle Spinach Bacon Casserole
I made this today and it was very good. I have been counting calories and trying to eat very healthy as well as counting carbs. It takes a bit of planning but it is paying off. I have been running in the evenings and also doing the Jillian Michael’s Shred. For this month I am now down 8 pounds. Yay!!!
This recipe is very healthy, utilized some items from my garden and is low calorie and low carb. 🙂
For those using Map My Fitness to track their calorie intake I have added it here.
Chicken Slaw- Map My Fitness
- 1 can reduced fat cream of chicken soup
- 1/3 cup red wine vinegar
- 1/4 cup Greek plain yogurt
- 2 cloves garlic, minced
- 1/2 teaspoon Splenda
- 1/2 teaspoon celery salt
- 1/2 teaspoon black pepper
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 large chicken breast, cooked and shredded
- 1 medium tomato finely chopped
- 1/2 cup carrots shredded
- 1 green onion, finely chopped
Combine soup, vinegar, yogurt, garlic, splenda, celery salt and pepper. Mix well and set aside.
Combine remaining ingredients in a large and mix well. Add soup mixture and toss well to coat. Refrigerate at least 2 hours to blend flavors. Serves 6.
Nutritional Information: Calories- 103.3, Fat- 3.6, Carbs- 11.9 (fiber- 2.5, sugars- 2.3), Protein- 7.3
Net carbs- 9.4
This is a wonderful quick side dish that I made for my family once and my son became an instant fan of. I have added the nutritional information into Map My Fitness for those who are keeping track of their daily intake. You can find it here.
Brussel Sprouts with Bacon and Walnuts
- 2 Tablespoons cider Vinegar
- 1 Tablespoon low carb brown sugar <-click for recipe
- 1 Tablespoon olive oil
- 4 slices thick cut bacon, chopped
- 1 pound brussel sprouts, chopped
- 1/2 Cup chopped English Walnuts
- salt and pepper to taste
In a small bowl mix vinegar, sugar and olive oil- set aside.
In a large skillet brown bacon and remove from pan. Remove all but 2 Tablespoons of grease. Add chopped brussel sprouts and cook stirring often 3-5 minutes until slightly browned. Remove from heat and stir in bacon, walnuts and vinegar mixture. Serves 4.
Nutritional information: Calories- 228.9, Fat 16.9, Sodium- 195.4, Carbohydrates- 14.8 (fiber- 6.0, sugar- 3.7) Protein- 10.3.
Net Carbs- 8.8.
I loved this recipe. It resembles the texture of tator tots but the sauce adds an adult flavor to it. I have to be careful because it is difficult for me to remain objective and only eat one serving.
I found this recipe in the Low Carb Italian Cookbook by the Love Chef but I made a couple of changes to it. He instructed us to use soy flour but after researching soy over the past few years I no longer use it. I don’t believe it is healthy for me. I used coconut flour and it was very good.
Fried Cauliflower with Caper Aioli
- 1 cup mayonnaise
- 1 Tablespoon lemon juice
- 2 Tablespoons capers, chopped
- 1 clove garlic, minced
- salt to taste
- black pepper to taste
- coconut flour
- 1 large head of cauliflower, cored and cut into florets
- 4 eggs, beaten
To make the aioli, combine the mayonnaise, lemon juice, capers, garlic, salt and pepper in a bowl and stir well to combine. Set aside in refrigerator to keep cold.
In a medium saucepan, heat enough to oil to measure 1 inch of depth to 350 degrees. Put the coconut flour in a medium bowl and add a handful or two of the cauliflower florets. Toss to dust the cauliflower, shake the cauliflower to remove excess. Dip the pieces in the beaten egg and fry until golden brown. Transfer to plate and keep warm while you fry the remaining pieces. When all the cauliflower is fried, season with salt and pepper and serve immediately with the aioli for dipping.
Nutritional information- Calories- 628, Protein- 9.6 grams, carbohydrates- 13.5 grams, Fiber- 5.4 grams, fat- 61.8 grams
Net carbs- 8.1 grams