Notch-yo average nacho (see what I did there?), these healthy Cauliflower Nachos are an absolutely decadent treat that are completely guilt free. Nachos are one of my favorite guilty indulgences, and just by making a couple of healthy changes, I can enjoy a big heaping serving of them. In this recipe, we are simply switching out the high fat, high calorie tortilla chips, and substituting them with Mexican spiced, roasted cauliflower slices. Cauliflower has such a mild, neutral flavor, that when you smother it with seasonings, cheese, salsa, red onions, etc, it takes on the flavor those foods, and you don’t really notice it. Granted, it doesn’t have the “crunch” of tortilla chips, but let’s face it…the chips are just a vehicle for all those nacho toppings! Feel free to go crazy and add other toppings like black beans, ground chicken or beef, carne asada, diced peppers…you get the idea. I cannot even begin to tell you how happy this recipe makes me. It’s a MUST try!
At Thanksgiving one of the desserts was a flan. I’ve been wanting to make it even since. Flan is a custard that is baked and has a delicious caramel topping over it. It seems a little intimidating at first, but it’s actually pretty easy to do. The hard part is making sure you don’t stir the syrup, just let it slowly cook on medium until it begins to boil, then watch it carefully. I made mine in little ramekins, since it’s easier to serve that way, but you can make it in one large baking dish if you don’t have ramekins. It works great with regular milk (reduced fat) or with lactose free milk. It’s rich and creamy, a delicious dessert that is elegant and sure to please everybody who tries it.
You’ve probably figured out by now that I love my Saturday morning breakfasts. During the week my husband and I do our own thing, we’ll have leftovers or just have cereal. But on the weekend, we (well, really, me, but sometimes I can bribe my husband to do it) cook a proper breakfast and we get to eat it in a leisurely fashion before walking the dog. Huevos Rancheros isn’t one that I make very often, but it’s fabulous. I had some avocados recently, so I decided to make it one morning. In fact, I made it twice recently. The first time I just used salsa, and the second time I made this sauce. Let me tell you, the key is the sauce. This sauce is fabulous. You can use jalapenos to it (in place of the chilies), but I like mine to be mild, so I use mild chilies instead. Trust me, this sauce makes this an incredible dish. It’s not something that I make on a morning when I want a quick breakfast – but it’s perfect for a lazy morning, brunch or even breakfast for dinner.
I love using the crockpot for meats and soups. It’s a great way to cook things without my having to attend to them every second. The meat that is cooked in the crockpot is tender, moist and delicious. Crockpots are my favorite way to cook up a chicken that I’m going to debone and then chop up and freeze. This fabulous beef taco recipe is another one that’s perfect in the crock pot. Sure, you can simmer it on the stove in the sauce for about 2 hours until it’s tender, but it’s so much easier to just stick it in the crockpot, turn it on and walk away. The meat turns out delicious and tender every time. Once you’re ready to eat, serve these with your favorite toppings. I love to pile on the veggies (especially since they’re zero points plus) and a dab of sour cream and cheese.
As much as I love cooking, there’s nothing more I hate than doing the dishes and cleanup afterwards. Most of my cooking tools and pots and pans need to be hand washed, so depending on the complexity of my recipe, that can lead to a LOT of post-cooking work. Which is why I have become a huge fan of one-pan/pot meals – they are super easy to cook, and require a lot less cleanup. This One Pan Quinoa Taco Skillet Recipe has become a recent favorite in our home. Made with quinoa instead of rice and lean ground turkey instead of ground beef, it’s a lot healthier and absolutely delicious. Top with shredded cheese, red onion, avocado, roasted corn, shredded lettuce – or whatever your taco-loving heart desires. Just make sure to count the extra Points Plus you may incur. Enjoy!
I love to grill this time of year. Well, actually, I love to have my husband grill this time of year. The “dog days of August” might technically be over, but we’ve not quite gotten to fall here in the Midwest. It’s still hot and humid, so the last thing that I want to do is to heat up the house by using the oven. With these delicious chicken fajitas, I don’t have to. I like to double my seasonings, the marinate the chicken breast in the seasonings for about 30 minutes, just to add extra flavor. Then, while my husband grills the chicken breast, I saute the onions, peppers and garlic. The chicken and peppers can be served with a tortilla, but they’re just as good by themselves – not to mention you don’t have as many points. I like to serve my chicken fajitas with a side salad, and maybe some salsa too.