Baked Cheddar-Broccoli Cauliflower Cups

Broccoli & Cauliflower cheddar cheese cups #1

Over the past few months, I have been trying to follow a low-carb diet.  I love all sorts of vegetables, so I’ve been trying to switch out my family’s carbo loaded side dishes like noodles, potatoes & rice with healthier options like spaghetti squash, broccoli & cauliflower. (Having some members of the family that really don’t like vegetables makes this sometimes VERY hard to do lol) It’s been a learning process and so far, we’ve had some great food adventures together.

In doing so, we’ve found so many great recipes that have quickly become family favorites. Like these Baked Broccoli & Cauliflower Cheddar Cheese CupsWe have these at least once a week.  Its great hearing my daughter actually request that we have these, especially when we are having Parmesan Crusted Chicken!!

I hope you enjoy them as much as we do!!

Baked Broccoli & Cauliflower Cheddar Cheese Cups 

Ingredients:
1 10 – ounce thawed broccoli
1 cup chicken/vegetable stock
1 cup riced cauliflower
1/4 cup Ranch Dressing
2 eggs, lightly beaten
3/4 cup grated cheese (any of your favorite kind, we’ve  used a mix of Cheddar, Parmesan and Colby Jack)
1/2 tsp salt, pepper, garlic – to taste

Directions:
Prepare “riced” cauliflower (see below for instructions)

Let it cool for a few minutes

Throw in all the ingredients, but only use 1/2 of the cheese.

Grease a 8 cup muffin tray and make balls accordingly, thereafter sprinkling the rest of cheese on top.

Put in the oven for 25 minutes and bake at 350 degrees – until golden and crisp.

How to “Rice” cauliflower

Ingredients:

  • 1 Head of cauliflower
  • Seasonings (salt, pepper, garlic) to taste
  • 1 Tablespoon of water
  • Butter (optional)

Directions:
Cut the Cauliflower flowerettes off the large stem

Grate over a large whole cheese grater (you could also put in a food processor or cut by hand) into a microwaveable bowl

Add 1 Tablespoon of water and seasonings to taste

Microwave for 6 min

Stir in butter

My journey to eating healthy…….

For the past few weeks, I have been trying to follow the Somersize eating plan, where you eat certain combinations of food:

  • Fruit should be eaten alone on an empty stomach
  • carbs can be combined with vegetables (but never with fats/protein)
  • fats/protein can be combined with vegetables (but never with carbs)

I’m loving all of the great recipes that I’ve been trying, I never thought “dieting” would taste THIS good!!!

Here is what I’m hoping to make for dinner this Thursday night:

 

Crab Stuffed Chicken Breasts

4 chicken breast halves
8 ounces cream cheese (softened)
1 (1 1/4 ounce) package Lipton Recipe Secrets savory herb with garlic soup mix
8 ounces imitation crabmeat
2 eggs
3 tablespoons olive oil
Parmesan cheese
Directions:

1 Preheat oven to 350 degrees.
2 Chop up Crab meat.
3 Combine crab meat, cream cheese and soup mix together with a hand mixer.
4 Set aside.
5 Make a pocket in each chicken breast.
6 This is done by slicing horizontally, but do not cut all the way through.
7 Stuff each breast with the crab mixture.
8 Coat each breast in egg, then in Parmesan cheese
9 In a nonstick frying pan, heat up the olive oil and fry breast until golden brown.
10 Place breasts in an oven safe dish and bake for 30 minutes.
11 Allow to rest for 5 minutes and DIG IN!