One of the biggest problems with going on a low carb diet is that you can’t eat pizza. I’m not that big of a pizza eater, but I don’t like to think that I can’t have something, so when I saw a recipe for cauliflower crust, I figure I had to try it! When I tried the South Beach diet a few years ago, I would make the cauliflower mashed potatoes and it was awesome! It was one of my favorite things on the diet. Well, I’m excited to say that I have a new fun way to eat cauliflower now!!!
2 Cups of Mozzarella Cheese
2 Cups of Shredded Cauliflower
2 Garlic Cloves, Minced
1/4 Cup Julienned Basil
Pinch of Salt an Pepper
1 Cup Ricotta
1 Tbsp Chopped Basil
Pinch of Salt and Pepper
Mix the cauliflower crust ingredients in a bowl.
Mixe the basil ricotta
Last week, I attempted a difficult recipe for my week of food. The lasagna was great and it lasted all week, but it was a lot of work. I’m so excited about my new meal plan of cooking for the whole week and not having to worry about what I eat every night. I’ve also started to try to make things that are low carb. I even bought low carb snacks to eat during the day.
This week, I decided to do something a little easier. There was only one problem. My dog, Cooper, decided to jump up on the counter and knock the crock part of the crockpot off and it busted in to a million pieces. Luckily, I still have a really small, not fancy crockpot, so I could still cook my weeks food. The only drawback to that is that the crockpot is a little small so I had to stuff everything in it. I found this recipe on Skinny Ms and added the broccoli. I ordered a new crock from Sears, so hopefully, it will be here in a few days. By next week, I’ll be crocking a new recipe in the big crockpot.
4 Chicken Breast (Frozen or thawed)
2 14.5 oz can of diced tomatoes
1 medium onion sliced
4 garlic cloves
1/2 cup balsamic vinegar
1 tbsp olive oil
1 tsp dried oregano
1 tsp basil
1 tsp rosemary
1/2 tsp thyme
salt and pepper to taste
Put all the ingredients in the crockpot and let cook on high for 4 – 6 hours.
I sliced up the chicken and then put the vegetables and sauce on top.
It was very tasty! You must like Balsamic Vinegar to like this though!!
I had a great weekend this weekend. My aunt came in from Florida, so I went to Dallas to see my family. I had so much fun spending the days shopping with my mom and her sister. My mom and aunt are so cute when they are together. They are three years apart and they share the same birthday. I loved all the reminiscing that I got to do and hear this weekend. On top of all the fun, this was a great shopping weekend. I think we hit every Marshalls and TJ Maxx in the city of Dallas. I got lots of cute clothes to wear to work. I even got a cute pair of earrings. I may have to blog about them later.
When I got home, I needed to cook my meal for the week. That worked out so well last week. I am only trying to maintain my weight, but I ended up losing a couple of pounds, too! (I usually like to plan everything by ear, but I guess planning ahead works out sometimes.) I decided to go for a no noodle lasagna. This is the hardest recipe that I’ve attempted and it really wasn’t so bad. I found the recipe off the Dashing Dish website when looking at Pinterest.
For Meat Mixture:
1.5 lb. Ground Turkey
1 Large Diced Onion
2 Cups Chopped Broccoli
2 Cups Chopped Cauliflower
2 Cups Chopped Spinach
1Cup Chopped Mushrooms
1 Jar of Spaghetti Sauce
1 Clove of Garlic (Minced)
1 Tsp Salt
1 Tsp Pepper
For Cheese Mixture:
16 oz. Cottage Cheese
1/2 Cup Parmesan Cheese (Grated)
3/4 Cup Shredded Mozzarella Cheese
Slice up the zucchini into strips. Spray cookie sheet with cooking oil. Put zucchini on sheet, add salt and pepper. Bake in oven at 425 for 5 – 10 minutes on each side.
Chop all of the vegetables and mix them together.
Brown the ground turkey
Put all of the vegetable ingredients, meat, and the spaghetti sauce together in a really large skillet and cook until the vegetables begin to get soft.
Put a layer of meat sauce on bottom, put a layer of zucchini in a casserole dish.
Add a layer of cheese mixture on top of the zucchini.
Add another layer of zucchini, then another layer of meat.
Top with parmesan cheese, cover with foil, and put in the oven at 450 for an hour.
Take off the foil and put back in the oven to brown the cheese for about 2 – 5 minutes.
I think I let it brown too long, but it still tastes really great!!