Cheesy Mashed Cauliflower

Cheesy Mashed Cauliflower


1 Small head Cauliflower, chopped into small pieces
3 Wedges of Light Garlic & Herb Laughing Cow Cheese
1/2 tsp Salt
1/4 tsp White Pepper
1/2 Cup low-fat shredded cheddar cheese
2 Tbsp Parmesan Cheese
1/2 tsp Paprika
2 Garlic Cloves


Boil Cauliflower and garlic until tender. Process Laughing Cow Cheese in a food processor or blender. Add in Cauliflower and garlic and blend until smooth. Add in Parmesan and Salt & pepper.

In a small 1 QT greased pan pour in cauliflower mixture. Sprinkle Paprika and shredded cheddar on top. Bake at 350 for 20 mins or until bubbly.


Makes 4 servings.
105 Calories
4.5 g Fat
3 g Carbohydrates
6 g Protein


This recipe comes from Spark People.

Green Bean and Portobello Mushroom Casserole

 

Green Bean and Portobello Mushroom Casserole

2 tablespoons kosher salt
1.5 pounds fresh green beans, rinsed and ends trimmed
2 tablespoons unsalted butter
1 small onion, chopped
2 cloves garlic, minced
2 large portobello mushrooms, chopped
1 teaspoon kosher salt
1/2 - 1 teaspoon freshly ground black pepper, to taste
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
1/2 cup breadcrumbs
6 oz french fried onions
 

Preheat oven to 375°F. Grease a 9x13 casserole dish, set aside.

Blanch the beans: In a large pot, bring about a gallon of water and 2 tablespoons of salt to a boil. Add the green beans and boil for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking process. Drain and set aside.

Melt butter in a large skillet set over medium-high heat. Add the garlic and onions, stirring occasionally, until the onions begin to soften, about 4 to 5 minutes. Add the mushrooms, salt and pepper and continue to cook for another 1 to 2 minutes.

Sprinkle in the flour and stir to combine. Cook for 2 minutes. Add the chicken broth and stir to combine. Then add the half and half and simmer until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in all of the green beans. Transfer green bean mixture to prepared casserole dish. Top with the bread crumbs and then layer the french fried onions on top.

Place casserole in the oven and bake until bubbly, about 20 minutes.

This recipe comes from the Novice Chef.

Oven Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice

Oven Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice

5-6 cups cauliflower florets cut into 1 1/2 inch pieces
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated parmesan
Chopped chives, for garnish

Preheat the oven to 500 degrees.  Place the cauliflower florets in a large sauté pan or a roasting pan.  Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. 

Place the pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting.  Remove from the oven and sprinkle with Parmesan.  Garnish with chives and serve immediately while still warm.

From the Food Network.

Funeral Potatoes

Funeral Potatoes

 

1 package Frozen Hash Brown Potatoes 28 oz. (green peppers and onion)

1.5 cups sour cream

1 can cream of chicken soup

1/2 cup butter melted

1 tsp. salt

1 tsp. minced onion or onion powder optional

2 cups shredded cheddar cheese

1 bunch green onions, diced

3 cups Corn Flakes, crushed Mixed with 1/2 cup melted butter

 

Place your potatoes in a colander. Let set until thawed and drained.

 

Combine sour cream, soup and butter in a bowl. Mix it well. Add salt, onion and cheese to this mixture and mix until all combined.

 

Add potatoes to mixture and stir until all combined. Place in 9x13 pan.

 

Sprinkle on butter covered crushed Corn flakes.  Bake uncovered at 350 for 40-50 minutes.

 

 

Recipe altered from Lil' Luna.

Stuffed Corn Bake

 

Stuffed Corn Bake

1 can corn, drained

1 can creamed corn

1 pkg (6oz) Stove Top Stuffing, chicken flavored

1/2 cup butter, melted (unsalted, if you have it)

1/2 cup water

1/2 tsp garlic powder

 

 

Combine all ingredients in a large mixing bowl. Stir until ingredients are well incorporated and stuffing has become moistened. 

 

Pour into a 2 quart baking dish and bake at 350 for about 30 minutes. Allow dish to cool for about 5 minutes before serving.

 

I found this recipe from Mostly Homemade Mom.

Twice Baked Potatoes

Twice Baked Potatoes

 

4 Large baking potatoes

8 strips bacon (dice before frying)

1/2 Cup chopped green onion

4 Tbsp. Grated Parmesan cheese

1 Cup Sour cream

1 tsp Salt

1 tsp. White pepper

4 Tbsp. Melted butter

Paprika

 

Scrub potatoes; dry and prick with fork.  Bake at 400 degrees for 1 hour.  While potato is cooling slightly for easy handling, fry bacon in small skillet till crisp.  Drain off excess drippings leaving about 3 Tbsp in skillet.  Add onion and saute till just tender but not brown; remove skillet from heat.

 

 

 

Cut the top off of the potatoes; scoop out potato insides carefully, and put in a mixing bowl.  Start to mash and add bacon, onion, sour cream, cheese, and seasonings (except Paprika and butter).  Mix and mash untill well blended (but do not really whip them - you want to feel a little texture).  

 

 

 

Spoon mixture into potato shells and drizzle with melted butter and sprinkle with Paprika.  Bake at 350 degrees for 15 to 20 minutes or till lightly browned.  

 

 

 

These can be made ahead and heated just before serving time.  You can also freeze them, just be sure to thaw them before baking.

Mozzarella Stuffed Peppers

 

Mozzarella Stuffed Peppers

These are great for your next party or even as a side dish.  All you need is mini peppers and string cheese.  Cut the peppers in half, stuff with string cheese, and broil for 10 minutes!  It's that easy.

Quinoa With Garlic, Pine Nuts, and Raisins

 

Quinoa With Garlic, Pine Nuts, and Raisins

1 cup quinoa, rinsed well

1/4 cup pine nuts

2 tablespoons extra-virgin olive oil

2 cloves garlic, thinly sliced

1/3 cup chopped fresh parsley

1/4 cup raisins

1 tablespoon fresh lemon juice

Kosher salt and freshly ground pepper

 

Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water (or use low-sodium chicken broth) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.

 

Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate.

Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.

Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss.

This recipe came from the Food Network. 


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Quinoa With Garlic, Pine Nuts, and Raisins

1 cup quinoa, rinsed well

1/4 cup pine nuts

2 tablespoons extra-virgin olive oil

2 cloves garlic, thinly sliced

1/3 cup chopped fresh parsley

1/4 cup raisins

1 tablespoon fresh lemon juice

Kosher salt and freshly ground pepper

Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water (or use low-sodium chicken broth) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.

Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.

Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss.

This recipe came from the Food Network.

Jamaican Rice and Peas

I made this recipe to accompany the Jerk Chicken for a party I was attending.  I quadrupled the recipe, so please keep that in mind when looking at the pictures.  I almost didn't have a pot large enough for all of the rice -- it almost overflowed!  As you can see, I surrounded the edges of the platter with fried plantains for presentation!

Jamaican Rice and Peas

1 medium sized can red kidney beans
1 can coconut milk
2 cups of rice
1 small onion, chopped
1 clove garlic, chopped
1/4 teaspoon dried thyme
1 table spoon oil
1 scotch bonnet pepper (whole, do not chop up)
water

Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make four cups of liquid. Place liquids in a pot with beans, onions, garlic, thyme and oil, bring to a boil. Add rice and stir for a minute. Reduce heat to Medium-Low. 

Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked. Remove scotch bonnet pepper before serving.

Kale Chips

Before I made these, I heard that these tasted like potato chips and I laughed.  I figured it was time to try them.  While they weren't *exactly* like potato chips - I was pleasantly surprised.  Once I started eating them, they grew on me and I soon devoured the whole plate!

Kale Chips

1 bunch kale

1 tablespoon olive oil

1 teaspoon kosher salt

Preheat an oven to 350 degrees. Line a non insulated cookie sheet with parchment paper.

With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.

Bake until the edges brown but are not burnt, 10 to 15 minutes.               

Weight Watchers Points+ = 1 point+

Mashed Potato Gratin

Mashed Potato Gratin

4 pounds Yukon gold potatoes, peeled and cut into 2-inch chunks
1 cup (4 ounces) fontina cheese, shredded and divided
3/4 cup (3 ounces) Gruyère cheese, shredded and divided
1 1/2 tablespoons butter
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup warm 1% low-fat milk (100° to 110°)
Cooking spray

Preheat oven to 400°.

Place potatoes in a large Dutch oven. Cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return potatoes to pan. 

Add 3/4 cup fontina cheese, 1/2 cup Gruyère cheese, butter, salt, and freshly ground black pepper to pan; mash with a fork or potato masher until well combined. 

Add warm milk to pan; continue mashing potato mixture until desired consistency. Spoon into a 13 x 9-inch baking dish coated with cooking spray; sprinkle evenly with remaining 1/4 cup fontina cheese and remaining 1/4 cup Gruyère cheese. 

Cover with aluminum foil lightly sprayed with cooking spray. Bake at 400° for 20 minutes. Remove from oven; remove and discard foil.

Preheat broiler.

Broil gratin 5 minutes or until cheese is brown and bubbly.

Recipe from Cooking Light.

Cold Linguine and Asparagus Salad

Cold Linguine and Asparagus Salad

8 oz. linguine, broken in 1/2 

1/2 - 1 lb asparagus, cut diagonally into 1 1/2 inch pieces 

18 cherry tomatoes, quartered 

4 tbsp. chopped red onion 

2/3 c. poppy seed salad dressing (or enough to coat the pasta)

3 tbsp. Dijon style mustard  (or to taste)

1/2 tsp. salt 

1/2 tsp. pepper 

1/3 c. toasted pine nuts

In a large saucepan, cook linguine in boiling water for 5 minutes. Add asparagus and cook 3 to 4 minutes. Drain and rinse with cold water. Place in a bowl. Add tomatoes and onion. 

In a small bowl, combine salad dressing, mustard, salt, and pepper. Add to bowl. Toss gently to coat. Add additional salt, dressing, mustard or pepper, to taste.  Cover and chill for 2 hours or overnight. Before serving, toss gently with pine nuts.

Salsa Scalloped Potatoes

Salsa Scalloped Potatoes

20 ounces potatoes 

2/3 cup green pepper, diced 

1 medium onion, thinly sliced 

2 tablespoons butter

3 tablespoons all-purpose flour 

1 1/2 cups 1% low-fat milk, heated 

1/2 teaspoon cumin powder 

3/4 cup lowfat cheddar cheese, grated 

1/4 cup salsa, well drained 

1/4 tablespoon salt

Preheat oven to 350º.  Spray 2 quart casserole with non stick spray. Peel and thinly slice potatoes, then place in a 
microwaveable casserole dish and cover. Microwave Potatoes on High for 7 minutes, stirring 
once.

 
In bottom of sprayed casserole dish layer 1/2 the potatoes, peppers, onions, repeat and set 
aside.

In medium saucepan melt butter. Add flour blending well. Add milk and cumin and cook over 
med-high heat, stirring until thickened. Whisk in grated cheese until smooth. Stir in salsa. 

Pour milk mixture over potatoes. Bake for 35 minutes or until potatoes are tender and the top 
is bubbly and golden.

Weight Watchers Points +6 

Recipe found here.