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: Kale & Cheddar Egg Bakes

Thank you Hungry Girl for another awesome recipe…Repeat after us: “Kale is delicious. Kale is good for us. Kale tastes great with eggs and cheese.” Good! Now let’s eat.

1/4th of recipe (3 bakes): 183 calories, 9.5g total fat (5.5g sat fat), 566mg sodium, 8g carbs, 2.5g fiber, 2.5g sugars, 18g protein  SmartPoints® value 5*

Prep: 15 minutes     Cook: 30 minutes     MAKES 4 SERVING

Ingredients:

3 3/4 cups roughly chopped cauliflower or 2 3/4 cups cauliflower rice
1 cup finely chopped kale leaves
1 1/2 cups shredded reduced-fat cheddar cheese
3/4 cup (about 6 large) egg whites or fat-free liquid egg substitute
3/4 tsp. garlic powder
3/4 tsp. onion powder
1/4 tsp. salt
1/8 tsp. black pepper

Directions:

  • Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray.
  • If starting with roughly chopped cauliflower, pulse in a blender until reduced to rice-sized pieces, working in batches as needed.
  • Place cauliflower rice and kale in a large microwave-safe bowl. Cover and microwave for 3 minutes.
  • Add all remaining ingredients. Stir to mix.
  • Evenly distribute mixture among the cups of the muffin pan. (Cups will be full.)
  • Bake until firm and cooked though, 23 – 25 minutes.

These can be frozen and heated up for a quick easy breakfast or even a snack on the go. Who’s ready to pack a yummy breakfast or even a “breakfast for lunch” meal?  Check out one of the new Fall prints for the Going Places Thermal.  You can personalize it with your name or one of many icons…Why you’ll love “The Going Places Thermal” – it  has a spacious compartment for lunch or snacks as well as a water-resistant thermal lining. The crossbody strap is ideal for taking snacks on the go for long walks, hikes, or any time when you just need your hands to be free to carry other items. A zip-around closure keeps contents sealed and protected, while an interior mesh pocket and exterior flat pocket provide extra storage spaces for other items like cell phones or keys. Holds up to 10 lbs.! Key features:

  • Polyester
  • Water-resistant thermal lining
  • Zip-around Closure
  • Interior mesh pocket
  • Exterior flat pocket
  • Crossbody strap
  • Keeps contents cool or warm for up to 1.25 hours
  • Holds up to 10 lbs.
  • Monogramming and personalization options available
  • 8”H x 9”L x 5.5”D

Have a ThirtyOne-derful day!

 

Tasty Tuesday: Air-Fried Ravioli

I am so excited to try this recipe…Thank you Hungry Girl for another YUMMY treat.  If you’re crazy about those fried ravioli appetizers you find at restaurants, this recipe is gonna be a game changer…

Prep: 15 minutes     Cook: 15 minutes     MAKES 4 SERVINGS

1/4th of recipe (4 ravioli): 195 calories, 6.5g total fat (4g sat fat), 580mg sodium, 21.5g carbs, 1.5g fiber, 4.5g sugars, 12.5g protein  SmartPoints® value 7*

Ingredients:

3/4 cup light/low-fat ricotta cheese
3/4 cup shredded part-skim mozzarella cheese
1 tsp. chopped garlic
1/2 tsp. onion powder
1/4 tsp. Italian seasoning
1/4 tsp. salt
Dash ground nutmeg
16 small square wonton wrappers (stocked with the tofu in the refrigerated section of the supermarket)
1/2 cup marinara sauce with 3g fat or less per serving

Directions:

  • To make the filling, in a medium bowl, thoroughly mix all ingredients except wonton wrappers and marinara sauce.
  • Lay one wonton wrapper flat on a clean, dry surface. Spoon about 1 tbsp. filling into the center. Moisten all four edges by dabbing your fingers in water and going over the edges smoothly. Fold the bottom left corner to meet the top right corner, forming a triangle and enclosing the filling. Press firmly on the edges to seal.
  • Repeat to make 15 more ravioli. Spray with nonstick spray.
  • Working in batches as needed, place in the air fryer cooking basket in a single layer.
  • Set air fryer to 392 degrees. Cook until golden brown, 3 – 4 minutes.
  • Place marinara sauce in a medium microwave-safe bowl. Microwave until hot, about 30 seconds.
  • Serve ravioli with sauce for dipping.

Oven alternative: Bake at 375 degrees until golden brown, about 12 minutes, carefully flipping halfway through.

Do you have a yummy recipe you would like to share with us?  We love to highlight new items and try new things.

Have a ThirtyOne-derful day!

Tasty Tuesday: Personal S’mores Pies

I LOVE S’more!  I remember sitting at my best friend’s house in the summer, letting the kids make s’mores in the fire pit.  Of course, they were also a favorite treat when we were camping when I was a kid.

Being a Weight Watcher, I would love to have them more often but the problem is I can’t stop at just one.  One turns to two and then two… you see where I am going with this, right?

I was so excited to see this recipe from Hungry Girl – not only is it low in points (calories) but I can make then any time at HOME!  You can bet I will be stocking up on the ingredients…

Prep: 20 minutes     Cook: 15 minutes     MAKES 6 SERVINGS
1/6th of recipe (1 mini pie): 149 calories, 6g total fat (2g sat fat), 128mg sodium, 20.5g carbs, 2.5g fiber, 8g sugars, 3.5g protein.  SmartPoints® value 6*

Ingredients:

Crust
1 cup old-fashioned oats
1/4 cup light whipped butter or light buttery spread
1/4 cup unsweetened applesauce
3 tbsp. powdered peanut butter
2 packets no-calorie sweetener (like Truvia)
1 tsp. cinnamon
1/8 tsp. salt

Filling
2 tbsp. mini semi-sweet chocolate chips
3/4 cup mini marshmallows
2 graham crackers (1/2 sheet), finely crushed

Directions:

  • Preheat oven to 350 degrees. Spray 6 cups of a 12-cup muffin pan with nonstick spray.
  • To make the crust, pulse oats to the consistency of coarse flour in a small blender/food processor.
  • In a small microwave-safe bowl, microwave butter for 20 seconds, or until melted.
  • In a large bowl, combine ground oats, melted butter, and remaining crust ingredients. Mix until uniform with the consistency of wet sand.
  • Evenly distribute mixture among the 6 cups of the muffin pan, using your hands or a flat utensil to firmly press and form the crusts. Press it into the edges and up along the sides.
  • Bake until firm, about 10 minutes.
  • Remove from oven, and set oven to broil.
  • Evenly distribute 1 tbsp. chocolate chips among the crusts (1 tsp. per crust). Top with marshmallows and remaining 1 tbsp. chocolate chips.
  • Cook until marshmallows have melted and lightly browned, about 1 minute.
  • Sprinkle with crushed graham crackers.

Want the perfect way to travel with your S’more supplies?  Try the Perfect Party Set.  An entertaining wonder! This thermal keeps your food warm or cool on your way to the party, with two compartments sized to fit 9” x 13” pans. Approx. 6″H x 16.25″L x 10.25″D (expanded)

Hope you have a ThirtyOne-derful day!

Tasty Thursday: Egg Rolls for Breakfast! 

I know it is Thursday but since it was a holiday, I decided to change things up a bit.  This is another YUMMY Hungry Girl recipe.  Do you want to be the talk of your potluck brunch? Show up with a platter of these egg-scramble egg rolls, and you’ll achieve legendary status. Of course, they’re also excellent for weekday mornings at home…

Prep: 15 minutes   Cook: 40 minutes     MAKES 3 SERVINGS

1/3rd of recipe (2 egg rolls): 290 calories, 8g total fat (4g sat fat), 833mg sodium, 34g carbs, 2g fiber, 3.5g sugars, 19.5g protein.  SmartPoints® value 8*

Ingredients:

2 frozen meatless or turkey sausage patties with 80 calories or less (like the kind by MorningStar Farms or Jimmy Dean)
1/3 cup chopped bell pepper
1/3 cup chopped onion
1 cup (about 8 large) egg whites or fat-free liquid egg substitute
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. each salt and black pepper
1/3 cup light/reduced-fat cream cheese
6 large square egg roll wrappers (stocked with the refrigerated Asian items in the supermarket)
Optional dips: salsa, ketchup

Directions:

  • Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
  • Cook sausage in a large skillet sprayed with nonstick spray. (Refer to package for temp and cook time.) Transfer to a cutting board.
  • Clean skillet, if needed. Re-spray, and bring to medium-high heat. Add bell pepper and onion. Cook and stir until slightly softened, about 4 minutes.
  • Reduce heat to medium. Add egg whites/substitute and seasonings. Cook and scramble until veggies are soft and eggs are fully cooked, about 3 minutes.
  • Transfer egg scramble to a medium-large bowl.
  • Chop or crumble sausage. Fold sausage and cream cheese into egg scramble.
  • Lay an egg roll wrapper flat on a dry surface. Evenly distribute about 1/6th of the egg scramble (about 1/3 cup) in a row a little below the center.
  • Moisten all four edges by dabbing your fingers in water and going over the edges smoothly. Fold the sides about 3/4 inch toward the middle, to keep filling from falling out. Roll up the wrapper around the mixture and continue to the top. Seal with a dab of water.
  • Place on the baking sheet, and repeat to make 5 more egg rolls.
  • Spray with nonstick spray. Bake until golden brown, 23 – 25 minutes.

HG Tips: Make these in advance, and reheat in the toaster oven for 3 – 5 minutes. They’re also oddly delicious straight out of the fridge!

Now, remember we suggested taking them to the potluck brunch?  What better way to do it then in a Thirty One Perfect Party set.  It will keep things hot or cold!  

Have a ThirtyOne-derful day!