When I’m busy, I like to be able to make a recipe stretch out for several meals. Here’s a recent example—Monday, I made a Bolognese sauce and served it over zero-carb shirataki noodles. On Tuesday, I added more veggies (about a 1-1/2 cups total of chopped and sautéed zucchini, mushrooms, and celery) and served it over cauliflower … Read more
I make a lot of rich mashed cauliflower, and frequently have little bowls of the stuff leftover in the refrigerator. As a result, these tasty little bites sort of made themselves.
Bacon Cheddar Cauliflower Bites
Yield: 12 total / 1 serving = 3
Thinly-sliced deli chicken or turkey substitutes for lasagna noodles in this recipe, so this is a very substantial dish. An 8″x8″ can yield four very filling servings, or you can cut it into 6 servings and add a hearty salad or serving of broccoli. Your call!
1/4 cup tomato sauce, unsweetened
12 pieces thinly-sliced chicken or turkey
1 … Read more
This is a fast version of a much more complicated recipe. Sometimes, I just don’t have the oomph to go through all the steps to create a more complex dish…and this turns out well in spite of its speedy approach.
Notes: To make this jambalaya more spicy, use andouille sausage. For fuller flavors, brown the chicken and sausage in … Read more
Okay, maybe not 101, but well over 50 (and I’m still working on this list). I like salads with protein for lunch. To create a full-fat concept usually means either a rich dressing, cheeses, or a scoop of some sort of protein-mayonnaise goodness. Here are some of my favorite ideas.
Shepherd’s Pie, says Wikipedia, entered “early cookery books, as a means of using leftover roasted meat of any kind, and the pie dish was lined with mashed potato as well as having a mashed potato crust on top.
“The term “shepherd’s pie” did not appear until 1877, and since then it has been used synonymously with “cottage pie” [in use … Read more