2 Sausages (I used Al Fresco)
1/2 cup roasted vegetables (I used Trader Joe’s Fire Roasted Peppers and Onions, you can make your own roasted vegetables by grilling or broiling)
3 Tablespoons or more to taste marinara sauce
Parmesan cheese, optional
Cook sausages, I grilled mine. Slice into bite size pieces. Warm up vegetables and marinara sauce. Combine ingredients and garnish with Parmesan cheese if desired. You can serve this over low carb pasta if you wish but it will change the carb count from low carb to medium high carb.
***As far as the carb count goes, the sausages I used were 1 carb each. The toasted vegetables were about 4 carbs. My marinara was on the high side, I didn’t notice it until I read the label. I used tomato basil flavor and used about 3 tablespoons which was approximately 4 carbs. My goal carb count 9 carbs. Not bad. I didn’t count the cheese because I used so little. You will need to read your labels to see what your total carb count is. I currently have 2 boxes of low carb pasta in my pantry but I find the carb count on the high side. I can’t imagine what regular pasta is.
When it’s warm, I want salad for meals. Here is a quick and easy salad that you make ahead later in a bowl and toss the next day. Perfect for when you are entertaining and you actually make it ahead of time. I think you will really like this salad I made in the food processor. Easy and delicious. This low carb and delicious. You would never know that a low carb salad could taste this great.
1 head of iceberg lettuce
1 head of cauliflower or several bunches of broccoli, I used broccoli
Small bunch of scallions, white and green snipped
2 10 ounce boxes of frozen peas, or a bag
1 cup grated Parmesan or Italian Blend cheese
1 pound of bacon cooked crisp, drained well and crumbled
I Chopped the lettuce and broccoli in the food processor. Layer the above ingredients in a large salad bowl. Top with dressing and cover tightly. Next day, toss and serve.
1 1/2 cups of mayonnaise
1 dry packet of Italian Seasoning
Add seasoning to mayonnaise and blend well. Put on top of layered salad and refrigerate overnight. Toss salad and serve. Enjoy.
It’s a new year and many of you have decided to start the year out healthy. So to accommodate my low carb people and those of us that want to watch your calories, I have a great snack, appetizer or eat it as a side dish. This recipe is fast, easy and delicious. The flavor combinations are limitless. I made Buffalo flavor, garlic and lastly, butter/Parmesan cheese flavor. All were delicious.
Pam, Olive Oil or Regular flavor
Buffalo flavor popcorn seasoning (I used Kernel Seasons, sold in the popcorn isle)
Butter flavor popcorn seasoning (I used Kernel Seasons, sold in the popcorn isle)
Wash and dry cauliflower. You can do this ahead of time and let it dry on the countertop. Preheat oven to 350 degrees. Break off pieces of cauliflower into florets. I cut off the stem, that’s up to you. Try to keep the pieces in a uniform size so they will roast and be done at the same time. (Save the small pieces for your salad or just eat them!) Spray cauliflower with Pam. Spray it well. Sprinkle on your choice of flavoring or do several, like I did. Bake on a baking sheet for 20 – 30 minutes. I loved all of the flavors. Hard to believe something so tasty was healthy. I am sure it would be great for broccoli, or any vegetable. Enjoy!
I had dinner at my friends house the other night. I never show up empty handed so I made a very tasty casserole to take with me.
3 large heads of cauliflower
2 8 ounce containers of whipped chive and onion creamed cheese
1/2 cup grated Parmesan cheese
2 cups of sour cream
3 cups grated sharp cheddar cheese, divided
2 Tablespoons of butter
2 teaspoons salt*
2 teaspoons pepper*
1/4 cup to 1/2 cups of chicken broth
1 pound of bacon cooked crispy
About 5-6 green onions
Additional chicken broth for steaming if desired
Preheat oven to 350 degrees. Wash cauliflower and steam pieces of cauliflower for about 10 minutes. You want this to be soft enough to mash. Repeat into all cauliflower has been steamed. I steamed mine in the microwave in a microwave steamer using 1/4 cup of broth for each steaming. Water can be used too. You can do it on the stove top if you like. Once cauliflower has been steamed. Place it in a colander and let it rest for 5 minutes. This will redistribute the water and you will be able to remove big pieces of stem. I mostly used the florets and de-stemmed them before mashing.
Cook your bacon crisp. I used thick cut bacon. While bacon is cooking, mash cauliflower with potato masher. In a large bowl, I used my Kitchen Aid mixer. Blend mashed cauliflower with butter, sour cream, and cream cheese. Add salt and pepper. This is when you decide how thick or thin you want the consistency. Add chicken broth to get your desired consistently. Next add 1 cup of sharp cheddar cheese and one half of the bacon mixture. Mix to combine. I used a deep dish 9 1/2 by 11 1/2 heavy duty aluminum pan. Place in pan and top with remaining cheese and bacon. Bake for 30 minutes until hot. Top with scallions.
This recipe serves 10 people easily. You can cut it in half for smaller quantities. *To taste. Enjoy!