LOADED CAULIFLOWER BAKE

Yummy Loaded Cauliflower Bake. www.natembry.com

Yummy Loaded Cauliflower Bake.
http://www.natembry.com

Even though I have a love affair with potatoes I do try very hard to limit how much of them I eat, I find following a low carb lifestyle tends to help keep my curves where I want them 🙂 So THANKFULLY Cauliflower makes a decent substitute to my dear friend the potato! I hope you enjoy this recipe, please leave me a comment to let me know what you thought of it, I love getting feedback 🙂

LOADED CAULIFLOWER

Low carb!!!!

Ingredients:
1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms (optional)

Directions:
Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 – 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms(optional) and cauliflower and mix well… place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3 T chives and serve.
ENJOY!!!! —
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Crockpot Gingered Chickpea and Spicy Tomato Stew Recipe

Crockpot Gingered Chickpea and Spicy Tomato Stew Recipe

Crockpot Gingered Chickpea and Spicy Tomato Stew

Crockpot Gingered Chickpea and Spicy Tomato Stew

Recipe and Photo Credit: http://www.cookincanuck.com
Author: Dara Michalski | Cookin’ Canuck
Serves: Serves 6
Ingredients

1 tbsp olive oil
2 onions, finely chopped
4 cloves garlic, finely chopped
2 tbsp minced fresh ginger
2 tsp ground coriander
1 tsp coriander seeds
1 tsp salt
½ tsp freshly ground black pepper
2 tsp balsamic vinegar
2 cups coarsely chopped tomatoes, canned or fresh
2 cans (15 oz each) chickpeas, rinsed & drained, or 2 cups dried chickpeas, cooked & drained
2 cups (packed) fresh spinach leaves

Instructions

Heat olive oil in a large skillet over medium heat. Add onions and cook, stirring, until the onions begin to brown.
Add garlic cloves, ginger, ground coriander, coriander seeds, salt, and pepper. Cook, stirring, for 1 minute.
Add balsamic vinegar and tomatoes. Bring the mixture to a boil.
Spread the chickpeas in the bottom of a crockpot (slow cooker). Pour the tomato mixture over the chickpeas and stir well.
Cover the crockpot and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
Just before serving, stir in spinach. You could use any leafy green that appeals to you, such as Swiss chard or kale.
Serve as a side dish or over rice as an entrée.

Notes
Weight Watchers Points: 6 (Points+), 5 (Old Points)
Nutrition Information
Serving size: ⅙ of stew Calories: 248.6 cal | Fat: 6.3g | Saturated fat: 0.8g | Carbohydrates: 41.2g | Sugar: 5.1g | Sodium: 917.7mg | Fiber: 8.3g | Protein: 8.7g | Cholesterol: 0mg

I LOVE Getting feedback. Please send me a message and tell me what you thought of this recipe!