Tasty Tuesday: Cauliflower Rice Recipes

Get creative with your cauliflower rice! These comfort-food-inspired recipes will earn rave reviews…  Yumminess from Hungry Girl...

First up is: Sloppy Jane Stuffed Peppers.  Sloppy joes are yummy… but why let bread have all the fun? Enter peppers! Add cauliflower rice, and prepare to be wowed.

1/4th of recipe (1 stuffed pepper half): 278 calories, 5.5g total fat (2g sat fat), 423mg sodium, 28.5g carbs, 7g fiber, 18g sugars, 28.5g protein.  SmartPoints® value 4*.

Prep: 10 minutes     Cook: 30 minutes     MAKES 4 SERVINGS

Ingredients:

4 large red bell peppers (look for peppers that sit flat when stem ends are up)
2 1/2 cups roughly chopped cauliflower or 1 3/4 cups cauliflower rice
1 1/4 cups canned crushed tomatoes
2 tbsp. tomato paste
1 tbsp. Worcestershire sauce
1 tbsp. honey
1 tbsp. red wine vinegar
1 tsp. molasses
1/4 tsp. each salt and black pepper
1 lb. raw extra-lean ground beef (4% fat or less)
1 cup chopped onion

Directions:

  • Preheat oven to 350 degrees.
  • Carefully slice off and discard stem ends of bell peppers, about half an inch from the top. Remove and discard seeds. Place peppers cut-side up in a deep 8″ X 8″ baking pan. If they don’t sit flat, gently lean them against the pan sides.
  • Bake until soft, 25 – 30 minutes.
  • Meanwhile, if starting with roughly chopped cauliflower, pulse in a blender until reduced to rice-sized pieces, working in batches as needed.
  • In a medium bowl, combine crushed tomatoes, tomato paste, Worcestershire sauce, honey, red wine vinegar, molasses, and 1/8 tsp. each salt and black pepper. Mix until uniform.
  • Bring a large skillet sprayed with nonstick spray to medium-high heat. Add beef, and sprinkle with remaining 1/8 tsp. each salt and black pepper. Cook and crumble for 4 minutes.
  • Reduce heat to medium. Add cauliflower rice and onion. Cook and stir until beef is fully cooked and veggies have softened, about 5 minutes.
  • Reduce heat to low. Add tomato mixture, and cook and stir until hot, about 3 minutes.
  • Blot away excess moisture from bell peppers. Evenly distribute filling among the peppers.

BONUS recipe: Cheesy Broccoli Cauli’ Rice.  Why do broccoli and cheese pair so well together? We can’t explain the secrets of the universe, but we can give you a great recipe featuring the combo plus cauliflower rice.

1/4th of recipe (about 1 1/4 cups): 144 calories, 6g total fat (3g sat fat), 416mg sodium, 17g carbs, 5g fiber, 6g sugars, 8g protein.  SmartPoints® value 3*

Prep: 15 minutes     Cook: 15 minutes     MAKES 4 SERVINGS

Ingredients:

5 cups roughly chopped cauliflower or 4 cups cauliflower rice
1 tbsp. light whipped butter or light buttery spread
1 cup finely chopped onion
2 tsp. chopped garlic
3 cups roughly chopped broccoli
1/3 cup chicken broth
1/4 cup light/reduced-fat cream cheese
1/4 cup shredded reduced-fat cheddar cheese
1/2 tsp. onion powder
1/4 tsp. salt
1/8 tsp. black pepper

Directions:

  • If starting with roughly chopped cauliflower, pulse in a blender until reduced to rice-sized pieces, working in batches as needed.
  • In an extra-large skillet, melt butter over medium-high heat. Add onion and garlic. Cook and stir until onion has slightly softened and garlic is fragrant, about 2 minutes.
  • Reduce heat to medium. Stir in cauliflower rice, broccoli, and broth. Cover and cook for 10 minutes, uncovering occasionally to stir, or until veggies have softened and broth has evaporated.
  • Reduce heat to medium low. Add all remaining ingredients, and cook and stir until cheeses have melted and mixture is uniform, about 2 minutes.

Share your favorite recipe with us….. Have a ThirtyOne-derful day!

 

 

Tasty Tuesday – Steak, Broccoli and Mushroom Stir Fry

Yes, I know it is Wednesday…. we will be back on schedule next week.

This recipe is courtesy of CreatingMyHappiness.com.

With all of the new restrictions on my eating, I feel like I am in a dinner rut?  What about you?  I keep having the same food every day, with no variety or mixing it up? I feel like my  nose is twitching like a rabbit and I am waiting to cluck like a chicken when I laugh to hard.  Most nights I am home by myself for dinner since hubby works the swing shift.  I usually don’t like to cook much for just me.  I cook two nights a week and then freeze for hubby’s meals but often leave myself with trying to figure out what to eat.

In a chicken rut, I needed a new recipe so I went on the proverbial hunt….

I wanted something simple, or it’s not happening. I love to cook but an not a fan of complex recipes.  Fortunately, this dish, is really simple.

The recipe calls for butter and despite its bad rap, it isn’t horrible for you when placed in a recipe.  The second is garlic. I love garlic despite the fact it is one of the no-no’s on my eating plan.  With all of its good properties, it is not a good mix for me.  UGH!!

Next add the mushrooms and brown them a bit.  Toss in the steak strips, then the broccoli. It should only take a few minutes to cook. When the meat is brown, pour the sauce over it and let it simmer for 2-3 minutes until hot. We don’t eat white rice in our house, so I always use quinoa.  
Ingredients

2 tbsp butter
2 tbsp garlic, minced
8 oz mushrooms, sliced
1 lb stir fry steak strips
4 cups frozen broccoli

For the sauce:
2 tbsp sugar
2 tsbp teriyaki sauce
1/3 cup soy sauce

Instructions

  • In a small bowl mix the sauce ingredients until the sugar melts into the liquids, set aside.
  • In a large skillet saute the butter and garlic over medium heat until fragrant. Add the mushrooms, spreading them out so they’re in a single layer. Cook for 2-3 minutes, flip, then cook an additional 2-3 minutes.
  • Add the steak to the skillet and cook until browned. Reduce the heat, add the broccoli, cover and cook for 2-3 minutes, until the broccoli is almost tender.
  • Stir the sauce again, then pour over the steak. Toss to coat and simmer for 2-3 minutes, until the sauce is hot

Have leftovers?  Want to take them for lunch?  Try Thirty One’s newest lunch tote, the Going Places Thermal. This stylish bag with an adjustable strap does double duty as a thermal and crossbody to make it easiest to pack lunch or treats for every family outing, play date or sporting event. Dimensions: 8″H x 9″L x 5.5″D

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Let me know if you try this and what you think….

Have a ThirtyOne-derful day!

Tasty Tuesday – Broccoli Quinoa Casserole

Today’s YUMMY recipe is from Damn Delicious

YIELD: 8 SERVINGS

PREP TIME: 10 MINUTES      COOK TIME: 20 MINUTES   TOTAL TIME: 30 MINUTES

This is a great healthy, cheesy comfort food without any of the guilt!

INGREDIENTS:

1 cup quinoa
1 head broccoli, cut into florets and finely chopped
2 tablespoon olive oil, divided
1/3 cup Panko* (eliminating for gluten free)
3 boneless, skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups 2% milk (substituting Almond Milk)
1 1/2 cups shredded cheddar cheese, divided
1/3 cup Greek yogurt

DIRECTIONS:

  1. Preheat oven to 350 degrees F. Lightly oil an 9×13 baking dish or coat with nonstick spray.
  2. In a large saucepan of 2 cups water, cook quinoa according to package instructions. Within the last 5 minutes of cooking time, add broccoli on top and steam until cooked through.
  3. Heat 1 tablespoon olive in a large skillet over medium high heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes; set aside.
  4. Heat remaining 1 tablespoon olive oil in the skillet. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces; set aside.
  5. Melt butter in the skillet over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes. Stir in quinoa, broccoli, chicken, 1 cup cheese and Greek yogurt; season with salt and pepper, to taste.
  6. Spread broccoli mixture into the prepared baking dish; sprinkle with remaining 1/2 cup cheese. Place into oven and bake until cheese has melted, about 5 minutes.
    Serve immediately, sprinkled with Panko, if desired.

Taking this yummy dish to share with friends…. be sure to grab a Thirty One Perfect Party Set before they are all gone.  This thermal will keep foods hot or cold and can hold up to TWO 9 x 13 pans.  This product is on our Fall Retirement List and you never know whether or not it will be back… it makes a great gift too because you can personalize it.  Should have gotten mine personalized since I showed up at a holiday party with my goodies in mine only to find another person with the exact same print and product.  Memo to self: make sure customers know they can personalize this product!

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Let us know if you try it and what you think?  Have a favorite recipe you would like to share?  Send it to me….

Tasty Tuesday – Chicken Broccoli Quinoa Casserole

healthy-chicken-broccoli-quinoa-casserole-1We all know that I am addicted to Quinoa… I now have hubby preferring it to rice which is AWESOME!  So, when I saw that this recipe was originally from Fit Men Cook, you know that I had to check it out…This chicken broccoli quinoa casserole is super easy & full of nutritional ingredients to help fuel your body and keep you staying energized, as well as feeling full.

Ingredients:

  • 2 pounds of chicken {raw}
  • 1.5 cups of greek yogurt {I use fage 0%}
  • 2 cups of chicken broth
  • 1/2 cup of reduced fat shredded mozzarella cheese
  • 2 cups of cooked quinoa
  • 1 jar of roasted red peppers {I used a 12 oz jar}
  • 3 cups of broccoli, chopped
  • 1/2 cup of white onion, diced
  • 1/2 cup of panko bread crumbs
  • 2 tbsp italian seasoning
  • 1 tbsp oregano
  • Salt, pepper, garlic powder to taste

Directions:

  • Cook chicken breasts until done either boil or use leftover chicken. Shred cook chicken using 2 forks.
  • Steam broccoli and onions, using rice cooker or over the stove.
  • In a blender, pulse greek yogurt and roasted red peppers until smooth.
  • Mix chicken, broccoli, onions, greek yogurt/roasted red peppers mixture, seasonings, quinoa, and 1/2 of the chicken broth in a bowl.
  • Spray a large baking dish with coconut oil spray or another type of non-stick spray.
  • Place mixture in the large baking dish.
  • Top with panko bread crumbs, mozzarella cheese, and the other 1/2 of the chicken broth {this keeps the dish moist}.
  • Stick in the oven for 20-25 minutes at 350 degrees.

Let me know if you end up trying this yummy chicken broccoli quinoa casserole!

Have a ThirtyOne-derful day!

 

Tasty Tuesday – Quinoa Fried Rice

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This recipe is courtesy of Damn Delicious.  I love that it is cost-effective and HEALTHY (well, basically).  There is no MSG, has a bunch of protein, vegetables and amazing flavor.   This makes a ton of food, so this is an awesome recipe to make on Sunday for meal prep for the week – great for lunches, a side for dinner or even a nighttime snack.

quinoa-fried-rice-3Ingredients:

3 cups of cooked quinoa

3 eggs cooked

1/2 cup frozen peas

1/2 cup frozen corn

1 white onion, chopped

1 zucchini, chopped

2 green onions, sliced

8 ounces mushrooms, sliced

2 carrots, peeled and grated (or chopped)

1 head of broccoli, chopped into florets

4 tablespoons of soy sauce (There are sodium & gluten free options)

2 tablespoons of olive oil, divided

Sriracha

Directions:

  1. Heat olive oil in a medium skillet over low-medium heat.
  2. Add eggs and fry 2-3 minutes per side until cooked through. Let cool, then dice into small pieces.
  3. Heat one tablespoon of olive oil in a large skillet over medium-high heat.
  4. Add garlic and onion and cook until onions have become transparent (4-5 min).
  5. Add mushrooms, broccoli and zucchini. Cook until vegetables are tender, stirring constantly.
  6. Add corn, peas, carrots and quinoa. Cook and stir consistently until heated through (about 2 minutes).
  7. Add soy sauce and stir to combine. Continue cooking and stirring constantly until heated throughout (about 2 minutes).
  8. Stir in green onions and diced eggs.

Serve immediately and drizzle with Sriracha for a spicy kick!  Let me know what you think.

Have a ThirtyOne-derful day!