Cauliflower "Breadsticks" I thought these were interesting when i saw them on tumblr last week i had to make them i love cauliflower and i love breadsticks of course they are low calorie and you get your veggies in too. I found the recipe on a tumblr called Healthier Every Day. 4 servings (two slices per serving) 95 calories; 6 g carbs; 5 g protein; 4 g fat 1/2 head of cauliflower, grated 1 whole egg, plus one egg white, lightly beaten 1/4 cup 2% shredded mozzarella cheese Dried basil,oregano and parsley 1 teaspoon olive oil Directions: Preheat oven to 350 degrees. Mix all ingredients together (except oil) in a large bowl until evenly distributed. Line a baking sheet with parchment paper and use olive oil to grease the parchment paper. Spread and flatten the cauliflower mixture on the parchment paper evenly - about 1 inch thick. Bake for 40 minutes until slightly dried out, browning, and firm to the touch. Remove from oven and using a spatula carefully peel away from parchment paper.
Mexican Tortilla Pizza Taco Bell is my absolute favorite fast food place in the world. Oh stop, don’t judge me for it. It's a chain I have loved since the age of 14 and the older I got my affinity towards TB only grew stronger. My most favorite items are the Bean Burrito, 7-Layer Burrito, and Mexican Pizza with Beans! Since I do watch what I eat most of the time, I can't afford to eat Taco Bell as often as I'd like to, however I am capable of replicating some of their delicious dishes at home. Recently I whipped up their Mexican Pizza with Beans which resulted in a crispy outer shell by baking the tortilla. NUTRITION: Whole Wheat Tortillas are a great source of Protein and Fiber. INGREDIENTS (makes 4 pizzas): 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. My cousin, Ajay, has yelled at me many times for this – WHATEVA! TELL ME: What's your favorite Mexican Restaurant and how are you celebrating Cinco De Mayo this year?
Overnight, No-Cook Refrigerator Oatmeal -- A healthy breakfast made in mason jars in six different flavors! Don't miss my follow-up post to this one with8 MORE REFRIGERATOR OATMEAL FLAVORSplus FAQs and more tipsCLICK HERE This easy, no-cook "summer porridge" has make-ahead convenience and is packed with nutrition to get your day off to a healthy start. Make it in individual mason jars for a perfect serving size and an easy grab-and-go breakfast straight from the fridge (it's eaten cold). Take it along to work or anywhere. Great to serve on a breakfast or brunch buffet. High in protein, calcium & fiber; low in fat & sugar. Apparently this kind of cold yogurt & oatmeal mixture has been around for awhile. I played around with some different flavor combos, and created single portion recipes that will fit in a half-pint mason jar. ch-ch-ch-CHIA seeds. Sources: Dr. In addition to chia seeds, this refrigerator oatmeal has protein- & calcium-packed yogurt and fiber-rich oats. Step-by-step photos for makingRefrigerator Oatmeal First, I'll show you the basic procedure for making refrigerator oatmeal. 1.
Cauliflower Crust Pizza This is the best invention ever: Cauliflower Crust Pizza. Yes, you heard that right… pizza crust made out of cauliflower. I saw it on Beth’s blog, and she got the idea from a friend who got the idea from a low-carb bulletin board. It’s apparently been an idea that has been floating around for a while, but I’ve just gotten wind of it and I’m sure glad I did. This stuff is (shockingly) good! I topped mine Hawaiian style. Just use a cheese grater to “grate” your cauliflower into very small pieces. Microwave those cauliflower crumbles for 8 minutes. Mix 1 1/2 cups of the cauliflower crumbles with egg, cheese and spices. Shape it into a 9 to 12-inch round. I went so simple and just used Classico Tomato- Basil marinara sauce, mozzarella cheese, Canadian bacon and pineapple (our favorite). All that happens next is just a quick broil in the oven to melt the cheese and heat the toppings. That is all! I was able to make two pizzas from one large head of cauliflower. Prep Time: 25 min Ingredients: 1.
The Best Pot Roast....EVER! I live in a small town. Like really small. But I LOVE it! There are so many reasons why I love it... I could list them all for you, but I won't. But I am going to give you one of my favorite reasons. My local grocery store. Its called Barretts. I LOVE that they know me... We were looking to make a Roast for Sunday Dinner, We were standing at the meat counter, trying to decided what to get. Dave, the best meat counter guy, told us about this recipe. And it is SO GOOD, SO EASY, and SO TENDER!! You'll need: McCormicks slower cooker Savory Pot Roast season packet An Au Jus packet A Can of Pepsi (we use Coke because we always have coke in our house) And Boneless Cross Rib Roast and your crock pot Put your Roast in the crock pot. Mix the Slow cooker seasoning with 1 cup of Water. Pour on top of roast. Add the whole can of Coke. Cover with your lid for 8 Low or 4 hours on high. Its VERY important that you never lift the lid! Right before you are ready to pull it out, sprinkle your dry Au Jus packet over the roast.
Bean Chimichangas We LOVE Mexican food at my house and although we have it weekly I’ve realized there’s one dish we love that I haven’t tried yet – Chimichangas! I thought I would give it a try and so glad I did because it was a family favorite. Instead of deep frying I thought it would be good to make these a little healthier by baking them. I was surprised at how easy these Bean Chimichangas were to make! Ingredients 12 tortillas 2 egg whites 1 can refried beans 1/2 block 16 oz. pkg. Instructions Place beans, RO*TEL®, and VELVEETA® in a pot and heat until cheese is all melted. More than anything I was so glad they were a hit with the fam and were so good, especially served with some salsa and sour cream. What’s great about this recipe was these were also great as leftovers the next day, which is always a bonus! For more yummy Mexican dishes be sure to check out: Spanish Rice Green Chili Chicken Enchiladas Red Cheese Enchiladas For all Lil’ Luna recipes go HERE.
Original Cauliflower Crust Pizza Pictured: The Cheese Stuffed Crust version. No way! Way! Recently, while my family was watching a rousing marathon of Jason and the Argonauts, I was looking through some old college recipe books some friends and I put together back in the day, and found a recipe that was for a gluten-free pizza crust which used rice instead of the old stand-by flour. My kids didn’t even know it was cauliflower. Can a pizza be more perfectly pleasing? You Won’t Believe it’s Cauliflower Pizza Crust 1 cup cooked, riced cauliflower* 1 egg 1 cup mozzarella cheese 1/2 tsp fennel 1 tsp oregano 2 tsp parsley **pizza or alfredo sauce toppings (make sure meats are cooked) mozzarella cheese Preheat oven to 450 degrees Farenheit. Spray a cookie sheet with non-stick spray. In a medium bowl, combine cauliflower, egg and mozzarella. Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe). Remove the pan from the oven. Notes: *I use frozen cauliflower prepared according to package directions.
Long Boy "Burgers" When I saw this recipe in Cook's Country, I knew this would be a home run with Ryan. Meatloaf and burgers are some of Ryan's favorite foods and since I don't make either very often they have risen to special treat status. While I was a bit hesitant about this dish (since I don't particularly like meatloaf or burgers), I was pleasantly surprised in the end. I preferred BBQ sauce to the extra ketchup and the zing of some jalapenos, but Ryan was happy with these "burgers" just the way they were. This recipe said it originally made four burgers, but that seems impossible to me. Would I make this again? Long Boy "Burgers" Ingredients: 2-4 (6-inch) sub rolls, split in half lengthwise 1 1/4 cup cornflakes, crushed 1/2 small onion, minced 1/2 cup whole or lowfat milk 6 tablespoons ketchup, separated 1 tablespoon Worcestershire sauce 1 teaspoon minced fresh thyme 1/2 teaspoon garlic powder 1 large egg, lightly beaten Salt and pepper 1 1/2 pounds 90% lean ground beef 2 cups shredded cheddar cheese
Baked Apple Pie Egg Rolls Hi All! So juice cleanse is finally over and today is the first day I can introduce real protein, like fish, back into me diet. Today is a happy day, yay! Okay, so while on the juice cleanse weird things started happening and I’m not sure if this is normal or not: 1) I started getting cold ALL the time. 2) I started having weird food dreams….not like awesome food dreams where I’m stuffing my face with short ribs and charcuterie and cheese, but strange ones where I was making jars upon jars of homemade mayo. 3) I felt abnormally exhausted…constantly. 4) My sense of smell was either heightened or altered. Did any of this happen to anyone?! Anyway, once I’m done with this post-cleanse nonsense I’m going to make a big batch of these, along with this cardamom whipped cream (so good!) Baked Apple Pie Egg Rolls Makes 16 Directions: 1. *Tip: Don’t overstuff these things and make sure the filling is covered by two layers of wrapper.
Cauliflower Tator Tots Only two ingredients; three or four with spices. It doesn’t get much easier. While you know it’s cauliflower (you’re not going to fool anyone into thinking they’re potatoes), the Parmesan cheese adds a layer of flavor and helps brown the outside of the tots. Try using other vegetables to vary textures and flavors, including zucchini, radishes and turnips, for even greater variety and other crumb mixtures (pork rind crumbs, almond flour, coconut flour) for other browning, flavors and textures (more experiments will be following). Cauli Tots (Baked) 1 12 ounce bag frozen cauliflower 1/3 cup grated Parmesan Cheese salt, pepper, onion powder (to taste) Cook cauliflower, covered, in microwave for 6 minutes. Process well in a food processor, (or rice using other means). Place tots on a greased cookie sheet and freeze for 30 minutes prior to baking to help tots hold their shape. Below, you can see the uniform shape of the tots. To bake: Preheat oven to 400 degrees Fahrenheit.