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 – Slow-Cooker Sloppy Joe Chicken

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Today’s Tasty Tuesday recipe is courtesy of Hungry Girl….

A serving is 1/8th of recipe (about 3/4 cup): 182 calories, 2.5g total fat (0.5g sat fat), 366mg sodium, 17.5g carbs, 3g fiber, 10.5g sugars, 21.5g protein.  On Weight Watchers?  SmartPoints® value 3*

This shredded chicken has a sweet ‘n tangy taste reminiscent of sloppy joes, but it’s WAY leaner and less sugary than your average joe!

Prep: 15 minutes       Cook: 3 – 4 hours on high or 7 – 8 hours on low

Ingredients:
2 1/2 cups canned crushed tomatoes
1/4 cup tomato paste
2 tbsp. red wine vinegar
2 tbsp. Worcestershire sauce
1 tbsp. honey
1 tbsp. molasses
1 1/2 lbs. raw boneless skinless chicken breasts, halved
1/2 tsp. each salt and black pepper
2 cups chopped onions
2 cups chopped red bell peppers

Directions:
In a slow cooker, combine crushed tomatoes, tomato paste, vinegar, Worcestershire sauce, honey, and molasses. Stir to mix.

Season chicken with salt and black pepper, and add to the slow cooker. Top with onions and bell peppers. Mix well.

Cover and cook on high for 3 – 4 hours or on low for 7 – 8 hours, until chicken is cooked through and veggies have softened.

Transfer chicken to a large bowl. Shred with two forks.

Return shredded chicken to the slow cooker, and mix well.

MAKES 8 SERVINGS

Have leftovers you want to take for lunch? Why not try one of Thirty One’s thermal lunch totes?  The Go To Thermal is one of my favorites.  You won’t cry over spilled milk in your thermal! Spills and stains are no match for this wipeable, machine-washable thermal sized for work, school or playdate snacks. Dimensions: 11”H x 8”L x 5”D

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Have a ThirtyOne-derful day!