Cauliflower Casserole: Supreme Pizza Style

We love the cauliflower casserole, but sometimes loaded faux-tatoes get boring.  Switching it up is always interesting.  I have made a jalapeno popper variation and a buffalo chicken rendition, but I do believe supreme pizza toppings give the cauliflower casserole my favorite flavor.  Whether it be because we haven't had pizza in three months or that this was an awesome way to use some ingredients I had on hand, I would highly recommend trying this one out.

Cauliflower Casserole: Supreme Pizza Style

Ingredients:
1 head cauliflower, cut into small florets (it is important that you use fresh cauliflower, not frozen)
1 bag fire roasted red, green, and yellow peppers with onions (you could use fresh if desired)
2 cloves garlic, minced
2 tbsp. Italian seasoning
Salt
Pepper
1/4 cup no sugar added pizza sauce
1/4 cup Parmesan Cheese, shredded
1/4 cup Mozzarella Cheese, shredded
Canadian Bacon (optional)
Pepperoni (optional)

Directions:
Preheat the oven to 400 degrees.

On a baking pan, arrange the cauliflower in a single layer, drizzling with olive oil and topping with a sprinkle of Parmesan, salt, pepper, and Italian seasoning.  Bake for 20 minutes.

In a skillet, saute the blend of peppers and onions with the garlic.

Once you remove the cauliflower from the oven, place the it in a large mixing bowl, an mix with the remaining Parmesan and pizza sauce.

Spread the mixture in the bottom of a prepared baking dish. Top with the sauteed peppers and onions, Canadian Bacon, pepperoni, and any other toppings you want to add.  Sprinkle with Mozzarella and bake for about 20 minutes, or until the cheese begins to brown.

Cauliflower Casserole: Supreme Pizza Style

Zucchini "Pasta" with Spinach and Sun Dried Tomatoes

We have not eaten pasta since before we became followers of Keto on January 3, so when I discovered that I could make "pasta" out of zucchini by using my mandolin slicer, this recipe was born.  My husband and I loved it and it made for an even better lunch of leftovers today.

Zucchini "Pasta" with Spinach and Sun Dried Tomatoes:

Ingredients:
3 zucchini, sliced into thin strips using the mandolin
4 cloves garlic, minced
1 cup fresh spinach
1/4 cup sun dried tomatoes
1 tbsp. capers
1/4 cup Feta cheese
1 tbsp. olive oil
salt
pepper

Directions:
After slicing the zucchini with the thinnest setting on the mandolin, place the zucchini, garlic, salt, and pepper in a large pot over medium high heat.  Saute until the zucchini begins to soften.  Add the spinach to the zucchini mixture, allowing it to wilt completely.  Add the sun dried tomatoes and capers to the pot, lowering the heat.  Once all ingredients are combined, remove from the heat and top with Feta cheese. 

We served this dish with Trader Joe's Basil Pesto Turkey Sausage and had enough leftovers for lunch today.  Delicious!

Zucchini "Pasta" with Spinach and Sun Dried Tomatoes, served with Trader Joe's Basil Pesto Turkey Sausage

Garlic and Sage Butternut Squash

This recipe was inspired by one I read last year in Cooking Light.  Even with the changes I made, it turned out great and was enjoyed by many at our Friendsgiving celebration.

Garlic and Sage Butternut Squash:

Ingredients:
1 butternut squash, cut in half lengthwise and seeds removed
3 cloves garlic, minced
1 tsp. garlic
1/3 cup fat free sour cream
1 tsp. sage
1/2 tsp. onion powder
1/2 tsp. salt
1/2 cup Parmesan cheese, grated

Directions:
After cutting the butternut squash in half lengthwise and removing all the seeds, place in a microwave safe dish with 1/2 cup of water in the bottom.  Microwave on high for about 12 minutes, or until the inside of the squash is soft.  Scoop out the squash into a mixing bowl and discard the skins.  Add all of other ingredients to the mixing bowl and mash with a potato masher.  Place in an 8x8 inch baking dish and sprinkle with some additional Parmesan cheese. Bake at 350 degrees for about 15 minutes. 

Tilapia with Lemon Garlic and Capers with Roasted Bacon Parmesan Brussels Sprouts

Dinner tonight was nothing short of divine.  These two recipes partnered up as the perfect duo.

Tilapia with Lemon Garlic and Capers

Ingredients:

1 tbsp. olive oil

1 tsp. minced garlic (about 2 cloves)

1 1/2 pounds tilapia fillets or other thin white fish fillets (4 small fillets)

Dash of salt and pepper

Juice of 3/4 lemon (about 2-3 tablespoons)

1 tbsp. capers, drained

1 tsp. lemon zest

Directions:

1.)  Warm the olive oil in a skillet. Add the garlic and cook for 30 seconds, until fragrant. 

2.)  Add the fish fillets to the pan and season them with a little of the salt and pepper. Cook them for 3 to 4 minutes, depending on the thickness of the fillets, until the bottoms start to brown. 

3.)  Flip the fillets, pour the lemon juice over them, and season the second side with salt and pepper. 

4.)  Top the fish with the capers. Cook for another 3 to 4 minutes. When the fish is white throughout and flakes easily, remove it to a plate and serve. 

5.)  Top the fish with fresh lemon zest and spoon lemon juice and caper mixture from the skillet over the top. 

Roasted Bacon Parmesan Brussels Sprouts

Ingredients:

8 oz. bacon, chopped

2 lbs. fresh Brussels sprouts

½ tsp. salt

½ tsp. black pepper

¼ cup grated parmesan cheese

Directions:

1.)  Preheat the oven to 400 degrees.   

2.)  Cook the bacon in a pot over medium high heat.  Add the Brussels sprouts and toss until they are coated with the bacon drippings.   

3.)  Spread the Brussels sprouts onto a prepared baking pan.  Sprinkle with salt and pepper.  Bake for 20 minutes.  Sprinkle with Parmesan and bake for 10 more minutes.

Balsamic Garlic Chicken

Using the partnership of Balsamic vinegar and garlic, chicken is given an amazing flavor.  By using the slow cooker, you not only have a meal ready after a long day, but the chicken is incredibly tender.  I served it with a side of Dreamfield's Penne, but I've also served it with brown rice.  Both are delicious.

Balsamic Garlic Chicken

Ingredients:
4 boneless, skinless chicken breasts
2 (14.5 oz.) cans diced tomatoes
1 medium onion, thinly sliced
4 garlic cloves
½ cup balsamic vinegar
1 tbsp. olive oil
1 tsp. dried oregano
1 tsp. basil
1 tsp. rosemary
½ tsp. thyme
Salt and pepper

Directions:
1.)  Pour the olive oil on the bottom of the slow cooker. 

2.)  Add the chicken breasts, then salt and pepper each side of the chicken. 

3.)  Put the sliced onions on top of the chicken, along with all of the herbs and garlic cloves. Pour the balsamic vinegar over everything and top with the canned tomatoes. 

4.)  Cook on high for 4 hours. This dish is great served with brown rice.

An Edamame Obsession

One of my favorite snacks is edamame and earlier last year I ran across a recipe in a magazine for roasting it.  I altered the recipe slightly to fit our specific tastes, but the result was nothing short of addictive.  This recipe was also featured on the KEOM Community Cookbook and our listeners provided some awesome feedback.

Parmesan Garlic Edamame

Ingredients:
1 package frozen, shelled edamame
1 tbsp. olive oil
¼ cup grated parmesan cheese
¼ tsp. garlic powder
Salt and pepper to taste

Directions:
Preheat the oven to 400 degrees. Cook the edamame according to the package instructions. Let the edamame cool until it gives away no steam. Mix the parmesan cheese, garlic powder, saltand pepper in a bowl. In a separate bowl, toss the edamame with olive oil. Add the parmesan mixture to the edamame and toss until evenly coated. Spread onto a baking sheet and bake for 15 minutes, or until the cheese is crispy.