- 8 slices center-cut bacon, chopped and divided
- 1/2 small onion OR 1 teaspoon onion powder
- 1 celery stalk
- 2 garlic cloves, minced
- salt & pepper
- 4 cups riced cauliflower or one large head
- 2 Tablespoons water
- 2 Tablespoons all-purpose flour
- 2 cups chicken broth, divided
- 2 cups 2% milk
- 3-4 dashes hot sauce (or more or less)
- 2-1/2 cups (12oz) shredded sharp cheddar cheese, divided
- 2 green onions, chopped (optional)
- Use a food processor to chop up the head of cauliflower. Transfer to a bowl. Add onion and celery to the food processor and chop.
- Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
- Chop bacon. Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion (if using,) celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
- Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.
- Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese a little at a time until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.
Recipe adapted from Iowa Girl Eats.
Confession: I HATE spinach! I know it’s good for you, but I just can’t. I was eating a lot of spinach salads for lunch when I got pregnant with my 2nd, and I had major food aversions. The one thing I still can’t do is spinach. In this recipe, I dice the spinach up to the tiniest little pieces. I’m like a little kid, if it’s hidden in the food, I’m good!
- 1.25 lb lean ground turkey (or extra lean ground beef)
- 1 small sweet potato
- 1 cup chopped spinach
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- whole grain buns (or lettuce wraps) for serving (optional)
- Precook the sweet potato until just tender, but not mushy (I microwaved mine on my handy baked potato setting) Scoop out potato and add put into large bowl.
- Combine the ground turkey, sweet potato, spinach, and seasonings and form into patties. (I can usually get 8 patties using my burger press.)
- Cook on the grill, pan, or griddle over medium high heat, for about 3-4 minutes on each side, or until the burgers are cooked through.
- To serve, place on a bun or lettuce wrap and top with your favorite toppings and condiments. Our favorite way to eat them is plain with mayo.
Recipe adapted from Dashing Dish.
I love seafood! I could eat shrimp every day. I keep it simple by buying frozen peeled and deveined shrimp. I’ve also discovered that peeling raw shrimp makes my fingers itch, weird! Thankfully, cooked shrimp doesn’t bother me! Try this one out for a quick evening dinner. I usually pair it with a quinoa brown rice mix and a veggie.
- 1/3 cup honey
- 1/4 cup soy sauce (I use Braggs Liquid Aminos)
- 1 Tablespoon minced garlic
- 1 teaspoon minced fresh ginger
- 1 lb medium uncooked shrimp, peeled & deveined
- 2 teaspoons olive oil
- Whisk the honey, soy sauce, garlic, and ginger together in a medium bowl.
- Place shrimp in a large zipped-top bag. Pour 1/2 of the marinade mixture on top, shake to coat, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3.
- Heat olive oil in a skillet over medium-high heat. Pour shrimp and marinade in the skillet. Cook shrimp on one side until pink– about 1 minute– then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more.
- Serve shrimp with cooked marinade sauce.
Recipe adapted from Sally’s Baking Addiction.
I love Brussel Sprouts! I was forced to eat them as a child and hated them. I’m so glad that I have grown to like them, they are so good for you! I love them roasted in the oven, but typically pan saute them for the sake of time.
- 1 Tbsp olive oil, or avocado oil
- 1-2 cloves fresh garlic, minced
- 1 pound chicken sausage, sliced into bite sized pieces (I love these apple and gouda cheese sausages from Costco.)
- 1 ½ lbs. brussels sprouts, shaved
- 1 -2 apples, thinly sliced
- 1/2 cup chopped onion (optional)
- 1/3 cup water
- juice of 1 fresh lemon
- lemon slices for garnish
- Heat 1 tablespoon oil in a large skillet over medium–high heat. Add garlic, and sausage. Cook, stirring, until sausage is heated through, browned and crispy, 6-8 minutes.
- Remove sausage from skillet, and set aside.
- Add remaining oil to the skillet along with remaining ingredients. Season with salt and pepper. Cook, stirring, until brussels sprouts are browned to your liking, 5 – 8 minutes.
- Add sausage back into skillet and stir.
- Remove from heat and squeeze with fresh lemon juice, tossing to coat.
- Serve immediately.
Recipe inspiration found at Clean Food Crush.
The initial purpose for my blog is to keep track of recipes and weekly menus. I always seem to have 100 things on my plate, so I’m sure other topics will pop up! Let’s see where this journey leads!