Spicy Zucchini Cauliflower Rice

I made this over the holiday season and it was a hit. All veggies and packed full of flavor you can’t beat.

To make the prep a little easier look for pre-riced cauliflower like this in the store:

Spicy Zucchini Cauliflower Rice

(Adapted from Divalicious Recipes)

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1 head cauliflower
1 zucchini trimmed and cut into cubes
4 tablespoons olive oil
2 jalapenos deseeded and chopped
6 spring onions finely chopped
½ teaspoon chilli powder
½ teaspoon cumin
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper

Preheat the oven to 200C/400F degrees.

Trim the leaves and stalks from the cauliflower and cut into florets.
Make the cauliflower rice by either grating the florets, or using a food processor to blitz them.

Place the cauliflower rice on a parchment paper lined baking tray and drizzle with half of the oil.

Bake for 15 minutes, turning over half way through with a spoon or spatula.

Heat half of the olive oil in a frying pan.

Add the zucchini and cook for 5 – 8 minutes until slightly golden.

Add the jalapeno and spring onions and cook for a further 5 minutes.

Add the spices and stir thoroughly. Set aside.

When the cauliflower rice is cooked, stir in the spicy zucchini mixture until all of the cauliflower is coated.

Healthy Slow Cooker Buffalo Chicken Sweet Potatoes

We are big fans of buffalo wings and this dish doesn’t disappoint! I really wasn’t sure how I would like it in a sweet potato, but I have to say it’s a really good combo! Trust me this is a winner and worth the make!

Healthy Slow Cooker Buffalo Chicken Sweet Potatoes

(Adapted from Well Plated)

 

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FOR THE SLOW COOKER BUFFALO CHICKEN:
 1 1/2 pounds boneless skinless chicken breasts — (about 3)
 3/4 cup hot sauce — such as Frank's
 2 tablespoons coconut oil
 1 teaspoon kosher salt
 1 teaspoon garlic powder
 1/2 teaspoon ground cayenne
 4 sweet potatoes
 1 tablespoon cornstarch — mixed with 1 tablespoon water to create a slurry
 Chopped green onions — for serving

 

FOR THE BLUE CHEESE YOGURT DRESSING (OMIT TO MAKE DAIRY FREE):
 1/2 cup nonfat plain Greek yogurt
 2 tablespoons milk
 1/2 teaspoon white vinegar
 1/4 teaspoon black pepper
 1/3 cup crumbled blue cheese — plus additional for serving

 

Lightly coat a slow cooker with nonstick spray (I used a 6-quart but believe a smaller size would be fine too). Place the chicken in the bottom of the slow cooker.

Place the hot sauce, coconut oil, salt, garlic powder, and cayenne in a microwave-safe bowl or measuring cup. Microwave until the coconut oil is melted (about 45 seconds), then stir until smooth. If you prefer not to use the microwave, melt the ingredients together in a small saucepan on the stove.

Pour the sauce over the chicken.

Cover the slow cooker, then cook for 1 1/2 to 2 1/2 hours on high or 4 to 5 hours on low, until the chicken is cooked through and reaches an internal temperature of 165 degrees F.

Remove the chicken from crockpot and shred.

About 30 minutes before the chicken is done, bake the sweet potatoes: Preheat your oven to 400 degrees F. Prick the sweet potatoes all over with a fork, then place them on a foil-lined baking sheet. Bake until the sweet potatoes are tender, about 45 minutes to 1 hour, depending upon the size of your sweet potato. Turn off the oven and leave the sweet potatoes inside to keep them warm.

Once the chicken is shredded and while the sweet potatoes bake, mix the cornstarch and 1 tablespoon water together to create a slurry. Add it to the cooking liquid in the slow cooker, then whisk to combine. Cover the slow cooker and cook on high for 30 minutes to allow the sauce to thicken, stirring once halfway through. Once thick, return the chicken to the slow cooker and toss to coat.

For the blue cheese yogurt topping: In a small bowl, whisk together all of the ingredients—Greek yogurt, milk, white vinegar, black pepper, and blue cheese. Split open the sweet potatoes, then top with the crock pot buffalo chicken, a drizzle of the blue cheese dressing, and green onions. Enjoy hot.

Orange Beef

Happy New Year! I’m sorry for the delay in post. December is one of the worst months when it comes to busy schedules, pile on health issues, family drama and any other problem that comes up and it’s the worst time of year. Now that it’s over it’s time to start fresh and a little more stress free! This was a huge hit in our house and I loved that it’s got added veggies in the sauce and no one noticed! So go ahead let the kids pick out the veggies, they are still eating them and don’t even know it!

Orange Beef

(Adapted from Double Delicious! By Jessica Seinfeld)

 

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1 1/2 pounds filet or lean beef, cut into cubes or 1 (14 ounce) package of firm tofu, drained and cut into 1/2” cubes

1/4 cup cornstarch, plus 1 teaspoon

1/2 teaspoon pepper

2 tablespoons canola oil

2 tablespoons reduced- sodium soy sauce

1/2 cup 100% orange juice

Zest of 1 orange

1/4 cup warm water

1/2 cup sweet potato puree

1 tablespoon light brown sugar

1 teaspoon freshly grated ginger

1 teaspoon hot chili paste (if you are not using chili paste, add 2 cloves garlic)

2 medium carrots, sliced (about 1 1/2 cups)

2 cups broccoli florets

1 tablespoon canola oil

1/4 cup chopped scallions (optional)

 

Coat the beef or tofu with 1/4 cup of the cornstarch and the pepper in a large bowl.

Heat the 2 tablespoons of canola oil on high heat in a wok or sauté pan and then carefully add the cubed beef or tofu. Cook until golden brown and crispy, about 7 to 8 minutes, stirring once or twice. Transfer to paper towels to drain excess fat.

 

In a separate bowl, combine the soy sauce, orange juice, zest, water, sweet potato puree, brown sugar, ginger, chili paste or garlic, and the remaining cornstarch and mix until smooth.

 

In a clean sauté pan, sauté the carrots and broccoli in 1 tablespoon of oil for 1 to 2 minutes.

Push the carrots off to the side, add the soy sauce mixture, and bring the sauce to a boil.

Then add the beef or tofu to the pan and coat with the sauce.

Cook 1 to 2 minutes more, until the sauce thickens. Garnish with scallions and serve immediately.

Oktoberfest Stew with Lager and Smoked Sausage

Hubby ended up loving this dish for his lunches. It’s filling and full of flavor!

Oktoberfest Stew with Lager and Smoked Sausage

(Adapted from A Cozy Apron)

 

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1 tablespoon olive oil
1 (14 ounce) package beef smoked sausage, cut into bite-size slices
1 1/2 onion, sliced into thin semi-circles
1/2 head small cabbage, halved again, cored and thinly sliced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground caraway seeds
Pinch salt
2 cloves garlic, finely chopped
1 cup German-style lager beer (Oktoberfest variety)
2 russet potatoes, peeled and cubed to bite-size pieces
2 1/2 cups hot chicken stock
1 1/2 tablespoons apple cider vinegar
1 tablespoon flat-leaf parsley, chopped

Place a medium-large pot over medium-high heat, and add the olive oil;

Once the oil is hot, add in the sliced beef smoked sausage, and allow the slices to caramelize and brown in the oil, for about 4-5 minutes.

When the sausage is browned, add in the sliced onions, stir, and allow the onions to caramelize with the sausage for another few minutes, until golden-brown and softened;

Once onions are caramelized, add in the sliced cabbage, stir to combine, and allow the cabbage to soften and take on the flavors of the sausage and onions for  few minutes;

Once the cabbage is softened and golden, add in the black pepper, ground caraway seeds and the pinch of salt, and stir to combine;

Next, stir in the garlic, and once it becomes aromatic, add in the cup of lager, and stir the mixture to combine; allow the beer to slightly reduce for about 3 minutes or so;

Next, add in the cubed potatoes and the hot chicken stock, stir, and allow the mixture to come to the boil; once it comes to the boil, place a lid on (slightly askew to allow just a little steam to escape), and reduce the heat to low to gently simmer the stew for about 40 minutes;

After the 40 minutes, turn the heat off, and finish the stew by stirring in the apple cider vinegar and the chopped parsley (add more salt if necessary, too).

Serve in large bowls with some hearty, rye bread or rustic rolls with butter or cream cheese.

Salt and Vinegar Smashed Potatoes

Change up those traditional side dishes with something that has a little pop! We really liked these, plus they are great by themselves or with a dollop of sour cream.

Salt and Vinegar Smashed Potatoes

(Adapted from The Whole30 Cookbook by Melissa Hartwig)

 

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6 baby Yukon Gold Potatoes (about 12 ounces)

1 cup white vinegar

1 tablespoon salt

1 tablespoon Clarified butter or ghee, melted

1 tablespoon extra-virgin olive oil

 

Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper. In a 2 quart saucepan, combine the potatoes, vinegar, and salt. Add enough water to cover the potatoes by an inch.

Bring to a boil, then reduce the heat to medium-low and simmer until the potatoes are tender, about 25 minutes. Drain the potatoes and return them to the saucepan. Add the butter and toss gently to coat.

Arrange the potatoes in a single layer on the prepared baking sheet. Using a heavy mug or glass, smash each potato to about 1/2 inch thickness. Bake for 20 minutes. Gently turn each potato over with a spatula. Brush with the olive oil and bake for 15 to 20 minutes more, until golden brown and crisp.

Sprinkle the potatoes with the vinegar (about 1/2 teaspoon on each potato) and chives. Season with salt and pepper.

Sausage Zucchini and Brown Rice Skillet (One Pan)

This one pan dish was really easy to whip up, not to mention warms your belly with these cold fronts rolling in. Hubby loved it and I’ll be keeping in my list of favorites!

Sausage Zucchini and Brown Rice Skillet (One Pan)

(Adapted from Cooking Classy)

 

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1 1/2 Tbsp olive oil
3/4 cup finely chopped yellow onion
2 cups halved and sliced zucchini
1 cup chopped green bell pepper
2 cloves garlic , minced
8 oz . smoked turkey sausage , sliced
1 1/2 cups instant brown rice (such as Minute brown rice)
1 (14.5 oz) can diced tomatoes
1 1/2 cups low-sodium chicken broth
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp dried thyme
1/8 tsp tsp cayenne pepper (optional)
Salt and freshly ground black pepper
1 (14.5 oz) can black beans, drained and rinsed
1 Tbsp chopped fresh parsley
3/4 cup shredded cheddar or Mexican blend cheese (optional)

 

Heat olive oil in a 12-inch non-stick skillet (that's at least 2-inches deep) over medium-high heat.

 

Add in yellow onion and sauté, stirring frequently, 4 minutes.

Add in zucchini, bell pepper and garlic and sauté 2 minutes longer.

Push veggies to one side (and preferably pull that side of the pan off the burner heat slightly while cooking the sausage) then add sausage to the now empty side and cook until it's starting to brown, turning occasionally, about 3 minutes.

Pour in rice, tomatoes and chicken broth.

Season with chili powder, cumin, thyme, cayenne pepper and salt and pepper to taste. Stir then pour in black beans, bring mixture to a boil.

Cover pan with lid and reduce temperature to medium. Allow to boil gently 5 - 6 minutes then remove from heat, toss and let rest 8 - 10 minutes until rice is tender. Drain off excess liquid if desired.

 

Toss in parsley and serve warm with cheese.