Mexican (Spanish) "Rice"

 

 

Spanish (Mexican) "Rice"

I honestly can't believe I didn't think of this idea sooner.  Once I did, it's like a light went on in my head.  The good news was that I had everything in the house to make it.  I keep experimenting with cauliflower recipes.  Cauliflower can simulate so many different foods... pasta, potatoes, rice.  This recipe was the first time that I truly felt like I was eating rice and not riced cauliflower.  Serve it to your non low-carbing friends and see if they can identify it...  Enjoy!

INGREDIENTS

3 Cups Cauliflower - Riced - I use my cheese grater to rice the cauliflower 

2 Cups Chicken Stock

1/2 Can Stewed Tomatoes with Mexican Seasoning (I used S&W stewed tomatoes with mild chili and mexican seasoning)  They are great but any variety will work 

1/2 Cup Onion - Diced

1/4 Cup Olive Oil

2 Tbs. Garlic - Minced

2 Tbs. Cumin

2 tsp. Chili Powder

1 tsp. Garlic Salt

(2 Tbs. Peace and Love)

DIRECTIONS

I cooked this in my non-stick wok but a large saute pan will work just fine. Heat your pan over medium-high heat, add olive oil, onion, and minced garlic.  Saute for 5 minutes.

Add riced cauliflower, cumin, chili powder and garlic salt - Let cook 5-8 minutes - Stir every minute or so.

Add chicken stock and tomatoes.  Use a rubber spatula to break up the tomatoes.  Reduce heat to low, cover, and allow to simmer 30-40 minutes or until all the liquid has reduced.

SERVE AND ENJOY!!

Makes 6 Servings - 4 net carbs per serving.

Peace, Love, and Rice

Low-Carb Cinnamon Vanilla Pancakes

Low-Carb Cinnamon Vanilla Pancakes

I have been craving pancakes like crazy.  I started to feel like it would just be one of those foods that I had to give up for good. I wasn't sure I could come up with a recipe that would satisfy my craving without feeling like I was sacrificing taste or texture.  I'm glad I was wrong.  These turned out amazing.  My husband said that I could serve them to any non low-carber and that they would not know the difference.  I apologize to those of you that are looking for a gluten-free recipe.  This uses Carbquik - which does contain wheat.  We served these with Joseph's SF Maple Syrup. Hope you enjoy!!

INGREDIENTS

2 Cups Carbquik - You can get it here -Tova Carbquik Bake Mix
3/4 Cup Half and Half
1/3 Cup Water
1 Egg
1 Stick Salted Butter - Melted
3oz. Cream Cheese - Softened
4 Tbs. Sugar-Free Vanilla Syrup.  I use Toranis - You can get it here - Torani Sugar Free Syrup
1 1/2 tsp. Cinnamon
(2 Tbs. Peace and Love)
 ***We served this with Joseph's SF Maple Syrup*** This was the first time we have tried and and we really liked it.  It did not taste SF to me at all.  You can get it here - Joseph's Sugar-free Maple Syrup.  Also you can always use vanilla extract and a little sweetener in place of the SF vanilla syrup.

DIRECTIONS
In a large mixing bowl, combine all ingredients and mix using a hand mixer.  Be careful not to over mix it as it will become too thick.

Heat a lightly oiled or buttered griddle or frying pan over medium heat.  Ladle a scoop of  batter onto the griddle.  Brown on both sides.  SERVE AND ENJOY!

This entire batch is only 22 net grams of carbs

Peace, Love, and Pancakes

Sour Cream Smothered Chicken

 

Sour Cream Smothered Chicken

I am always trying to think of new ways to dress up chicken.  What better way to dress it up than smothering it with all my favorite things??  This makes for great leftovers.  Enjoy!

INGREDIENTS

1 1/2 lb. Boneless Skinless Chicken Breast - 4 breasts total

6 Slices Bacon - Cooked crisp and crumbled

8 oz. Mushrooms - Sliced

6 Green Onions - Chopped

1 Medium Sweet Onion - Thinly sliced

1 Cup Chicken Stock

1 Cup Sour Cream

1/3 Cup Mozzarella Cheese - Shredded 

4 Tbs. Butter - Salted

4 Tbs. Olive Oil

Garlic Salt

Pepper

(2 Tbs. Peace and Love)

DIRECTIONS

Prepare all your veggies.  Thinly slice the onions.  Slice the mushrooms.  Chop the green onions.

Chop up bacon and cook until it is nice and crispy.  Drain excess grease and set aside.

In a large saute pan, combine onions, mushrooms, 2 Tbs. butter, 2 Tbs. olive oil, and garlic salt and pepper - to taste.  Saute over medium heat until the mushrooms and onions are nice and caramelized.  About 25-30 minutes.

Once your onions and mushrooms are caramelized, add the chicken stock, and sour cream.  Allow to come to a boil over medium high, reduce heat to low and allow the sauce to simmer and thicken. About 15-20 minutes. Stir often.  While the sauce is reducing and thickening, taste periodically and add garlic salt and pepper until you have reached your desired level of saltiness.

At the same time, in a large skillet,  pan-sear the chicken breasts in 2 Tbs. butter and 2 Tbs. olive oil over medium heat.  Cook until the chicken is cooked all the way through and is a nice golden brown on both sides.

Once the chicken is cooked all the way through, plate it, top with sauce, cheese, bacon and green onions.

SERVE AND ENJOY!

Makes 4 servings:

Per Serving:

Calories -  459

Protein -  16  g

Carbs -    7.25 net g 

Fat -   32  g

***Nutritional info can vary greatly by brand.  Please be sure to check the labels of all of the ingredients you use***

Peace, Love, and Smothered Goodness

Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Peppers

I can't believe I did not think of this sooner.  I'm not going to lie, as soon as the idea came to me, I felt like a culinary genius. :)  If you can't tell by now, I like finding creative vessels for my dishes.  I have had a lot of fun with avocados with this same concept.  These pepper are great for lunch, dinner or even as an appetizer.  I hope you enjoy them as much as we did!!

INGREDIENTS

8 oz. Thinly Sliced Roast Beef

8 Slices Provolone Cheese

2 Large Green Bell Peppers

1 Medium Sweet Onion

6 oz. Baby Bella Mushrooms

2 Tbs. Butter

2 Tbs. Olive Oil

1 Tbs. Garlic - Minced

Salt and Pepper - to taste

(2 Tbs. Peace and Love)

DIRECTIONS

Slice peppers in half lengthwise, remove ribs and seeds.

Slice onions and mushrooms.  Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper.  Saute until onions and mushroom are nice and caramelized.  About 25-30 minutes.

Preheat oven to 400*

Slice roast beef into thin strips and add to the onion/mushroom mixture.  Allow to cook 5-10 minutes

Line the inside of each pepper with a slice of provolone cheese. 

Fill each pepper with meat mixture until they are nearly overflowing.

Top each pepper with another slice of provolone cheese.

Bake for 15-20 minutes until the cheese on top is golden brown. 

Serve and Enjoy!!

Makes 4 servings -  6 net carbs per serving 

Peace, Love, and Phillys