Roasted Cauliflower

Oh baby, this is a good side dish. I served this with the pork chops and mushrooms and shallots and it was the best meal ever! The cauliflower is so good, I had to control myself not to eat the entire pan! Also, this is easy and once again, healthy for you. Chris is not a cauliflower fan, but he said this was too good to be cauliflower. He ate a bunch of this stuff. So, make this and you will not be disappointed.

Note: I halved this for my family.

Servings: 6 • Serving Size: 1 cup • Calories: 94 • Old Po gints: 3 pts • Points+: 3 pts
Calories: 126 • Fat: 10.5 g • Carbs: 5.9 g • Fiber: 2.5 g • Sugar: 0 • Protein: 2.8 g

6 cups uncooked cauliflower florets (about 1 large) cut small
3 garlic cloves, chopped
1/4 cup olive oil
kosher salt and fresh pepper
juice of 1/4 lemon
1/4 cup Parmigiano Reggiano, freshly grated

Preheat oven to 450°F.

Combine cauliflower, olive oil, lemon juice, garlic, salt and pepper well so all the florets are coated and seasoned. Place in a large shallow roasting pan and place in the center of the oven.

Roast for about 25-35 munites, turning florets occasionally so they are evenly cooked. Remove from oven and top with Parmigiano Reggiano and additional salt and pepper if needed.

Banana Cream of Wheat

I LOVE the Biggest Loser! Years ago, I purchased the Biggest Loser Family Cookbook, and honestly, did not use it much. Well, for the past two months, I have made almost every single recipe in the book. All of them have been yummy, but I wanted to share some of Chris and I's most very favorite. And, if you want the rest, you just might have to go purchase the book :) With the help of these recipes and exercise I have lost 24 lbs and still counting. So, it works! These recipes hardly taste "diet-like" and are filling.

This first one I am sharing is for breakfast. If you think you don't like cream of wheat, like I have been saying for years, you might change your mind. This recipe fills you up too! Even Lexi eats this for breakfast when I make it. It is warm, and hearty, and overall good. Not to mention, it is easy to make, it takes no time at all to have a warm and satisfying breakfast waiting for your family to gobble it up. Enjoy!

Makes 4 servings
Per serving: 204 calories, 4 g protein, 46 gram carbs, trace fat, 0 mg cholesterol, 4 g fiber, 123 mg sodium)

4 cups water
1/8 tsp. salt
3/4 cup uncooked original (2 1/2 minute) Cream of Wheat
1 cup mashed, ripe banana (about 2 small bananas)
1 tsp. ground cinnamon
8 packets (.035 each) sugar substitute (I used Splenda)
4 Tbsp. crunchy, high fiber, low-sugar cereal (I used Grape Nuts)

Place water and salt in a medium nonstick saucepan and bring to a boil. Add cream of wheat, stirring constantly until well blended. Return to boil and reduce heat to low. Simmer, stirring constantly for 2 to 3 minutes, or until thickened. Remove from heat and add the banana, cinnamon, and sugar substitute. Stir until well combined.

Divide among 4 bowls. Sprinkle 1 tablespoon of the crunchy cereal over each and serve.

Orange, Red Onion, Gorgonzola and Arugula Salad

In an effort of trying to lose weight this year, I have been cooking more health-fully! I have been placing my Paula Deen cookbooks on the shelf, (love you paula, but my body doesn't always) and I have been finding more nutrionally sound meals. From what I have found, I have not been disappointed and the food is yummy. So, I want to share my all time favorite recipes that are not only delicous, but good for you.

I made this recipe today, and oh boy, it was one of the best lunches I have had in a while. Delicious! It comes from a food blog entitled, Ginna's Skinny Recipes (www.skinnytaste.com). My friend, Michelle, introduced this blog to me and so far it has not disappointed me. The blog is all based off of weight watchers points, but since I am not following weight watchers, I like the fact that she includes calories and fat, fiber etc. as well. So whether you are following weight watchers or not, these recipes are perfect for the person trying to be smart when eating.

Now back to the salad. This salad instilled a love of arugula in me. I have never had it before, that I can recall, and now, I love it! It is a peppery green that is so yummy and tasty and jazzes up the spinach in this salad. Yum! I also now love Gorgonzola cheese thanks to this salad. The oranges didn't hurt either, and paired with the red onions, which I cannot eat enough of, this was the perfect salad. The simple to make dressing was out of this world! All the favors blended very well together and it has kept me full! It was the perfect lunch.

The recipe makes one generous serving, but can easily be doubled, tripled, etc. to feed a crowd as a side dish or starter course. I would also imagine, to make this a good dinner, you could add some grilled chicken. Enjoy!

Gina's Weight Watcher Recipes
Servings: 1 • Points: 5 pts
Calories: 241.7 • Fat: 13.7 g • Protein: 9.4 g • Carb: 22.2 g • Fiber: 4.0 g

1 small orange, peeled, chopped
3 tbsp crumbled gorgonzola cheese (blue cheese works great too)
sliced red onion (to taste)
2 cups baby arugula and spinach mix
1 tsp extra virgin olive oil
1 tsp balsamic vinegar
1/2 tsp honey
salt and fresh pepper

In a small bowl combine oil, balsamic, honey, salt and pepper and whisk well.

In a plate or bowl add baby greens. Top with oranges, onion and gorgonzola. Drizzle vinaigrette over the top and enjoy!!

Roasted Garlic and Cauliflower Pasta

Since I made the decision three weeks ago to eat healthier and exercise on a regular day basis, I have been trying out a bunch of different recipes, with the large majority being vegetarian dishes. No, I am not converting, I just wanted to eat less meat. Well, telling Chris this, made him a little nervous, for he does not exactly share my new found love of vegetarian meals. So, tonight when I told him I was making this pasta dish, he said, "Oh great, another meatless dish." Well, after eating this pasta dish, he looked at me and said, "Okay, this is blog worthy." Seriously? I said. This means he LOVED it! And, he sure did. Now, he ate like 5 platefuls of this stuff so I know he really liked it! Anyways, this dish is really good. Really, I loved it! It has such nice flavors running all the way through it. The toasted walnuts and fresh grated parmesan really make this dish shine. So try it sometime when you are in the mood for a meatless dish.

Source:
My Kitchen Cafe blog

Ingredients:
2 heads garlic, papery skins removed, top quarter of heads cut off (on the pointy side of garlic) and discarded
6 Tbsp. plus 1 tsp. extra virgin olive oil
1 head cauliflower (about 1 1/2 pounds)
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. sugar
1 pound short pasta ( I used Ronzoni smart taste brand: Rotini)
1/4 tsp. red pepper flakes
2 Tbsp. juice from 1 lemon
1 heaping Tbsp. fresh parsley leaves, chopped
2 ounces parmesan cheese, freshly grated (about 1 cup)
1/4 cup chopped walnuts, toasted

directions:
Adjust an oven rack to the middle position, place a large rimmed baking sheet on the rack, and heat oven to 450 degrees.

Cut one 12-inch sheet of foil and spread it flat on the counter. Place the garlic heads, cut side up, in the center of the foil. Drizzle 1/2 tsp. olive oil over each head and fold up the sides of the foil to seal well. Place the foil packet directly on the oven rack (not on the preheating baking sheet) and roast until the garlic is very tender, about 40 minutes. Remove the foil packet from the oven, open the foil and set it aside to cool.

While the garlic is roasting, trim the outer leaves off of the cauliflower and cut the stem flush with the bottom. Cut the head from pole to pole into 8 equal wedges and then cut the cauliflower into large bite-sized pieces. Place the cauliflower in a large bowl; toss with 2 Tbsp. oil, salt, pepper, and sugar.

Remove the hot baking sheet from the oven. Carefully transfer the cauliflower to the baking sheet and spread into an even layer. Return the baking sheet to the oven and roast until the cauliflower is well browned and tender, 15 to 20 minutes.

While the cauliflower roasts, bring 4 quarts water to a boil in a large pot. Add 1 Tbsp. salt and pasta; cook until al dente. Squeeze the cooled, roasted garlic cloves from their skins into a small bowl. Using a fork, mash the garlic to a smooth paste, then stir in red pepper flakes and 2 Tbsp. lemon juice. Slowly whisk in remaining 1/4 cup oil.

Drain the pasta, reserving 1 cup cooking water, and return the pasta to the pot. Add the chopped cauliflower to the pasta; stir in the garlic sauce, 1/4 cup cooking water, parsley, and 1/2 cup cheese. Adjust the consistency of the pasta with additional cooking water and season with salt and pepper. serve immediately, sprinkling with remaining 1/2 cup cheese and toasted nuts.

Note: I added a total of 1/2 cup cooking water in ours.

Crispy Southwest Wraps (Vegetarian) with Homemade Guacomole

Source: Sisters Cafe Blog

In an attempt to eat healthier, I made these for dinner tonight. They are so good and good for you. I knew I would like it, and knew Lexi would only have a cheese crisp, but Chris was the wild card. Well, the verdict is in, and even he liked it and if filled him up. I was worried about the latter because there is no meat in it. But, it was a hit for us! The guacomole really made this meal fantastic! It was my first time making homemade guac and let me tell you, this is now my recipe. so easy, and so so good and fresh tasting. I want to try it again using the cilantro, though, and see if it makes a huge difference. Anyways, try it you will like it!

1 cup cooked brown rice, warm or at room temperature ( I used Minute brown rice and it was such a timesaver)
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced ( I used red, and am glad I did)
1/4 cup fresh cilantro, chopped (I left this out, forgot to buy it, and I think it is worth buying, it would add just more flavor, so next time I will add it)
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
1-2 cups shredded cheese (I used colby monterey jack and did not measure, just guessed)
6 medium tortillas ( I used whole wheat, and it was good)

Directions:
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas with cooking spray or brush lightly with olive oil. Heat a large non-stick skillet (or panini maker) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve with salsa or my favorite, homemade Guacamole--yum!

My Favorite Guacamole
2 avocados, mashed
1 jalapeno minced (I took the seeds out)
1/4 cup cilantro leaves, chopped (I left this out, and I thought it was just as good without it)
1 small tomato diced (I used a roma)
kosher salt to taste
squeeze of a lemon

Mix together and enjoy!

Broccoli Cheese Chowder

2 bunches (1 lb) broccoli
1 medium onion, chopped
1/4 cup butter
1/2 cup butter
1/2 cup flour
4 cups milk (2 percent or whole milk is best)
1 cup chicken stock or broth
1 1/2 tsp. salt
2 cups grated sharp cheddar cheese

Cook broccoli just until tender. Do not overcook. Drain and cut into small pieces, set aside.

Saute chopped onion in the 1/4 cup butter until tender; set aside.

In a large saucepan or soup pot, prepare a white sauce: melt the 1/2 cup butter over medium heat, then stir in flour until well blended, about 1 minute. Gradually stir in milk, broth/stock, and salt. Stir continuously until mixture reaches a boil. Cook 1 to 2 minutes or until thickened.
Add broccoli and onion. Stir in chees. Cook briefly over medium heat. Avoid bringing to a boil. Serve immediately.

Makes 6 to 8 servings.