Try cauliflower rice instead of actual rice! Perfect low carb or low calorie option!
Since we’ve been doing the Paleo/Primal inspired eating, we’ve looked for ways to still enjoy some of our favorite meals like stir fry with rice, shrimp-n-grits – you know – the good stuff! So we aren’t eating any grains, so rice is out of the question. Corn in moderation so grits aren’t all that great of a replacement either.
I stumbled across something called Cauliflower Rice and despite the fact I am not a huge cauliflower fan, I figured why not give it a try? I used it in one of my primal quiche recipes and the flavor wasn’t overwhelming at all, so we decided to go for it as the accompaniment to our shrimp stir fry meal this week.
It is SUPER easy to do, and even if you aren’t avoiding wheat and grains – it’s a great way to knock out a TON of extra calories and that crazy full feeling you get when you eat all that rice. This also works for vegetarians and vegans! So anytime you see a recipe that calls for serving your food on a bed of rice, couscous, grits, etc – just sub this instead! You can easily bring it to work and heat it up again – still tasty!
Put small roughly chopped pieces of cauliflower into your food processor. I did mine is several smaller batches to make sure I didn’t miss any big pieces!
The cauliflower should be like a grits/couscous sort of texture.
Once you have processed the cauliflower, put in microwavable bowl with lid and heat for 5-6 minutes. DO NOT ADD WATER! Once it’s done – season like you would regular rice and serve!
We’re baaaaccckk! Today’s recipe is super simple. Not only is it easy to make, you can quickly change any of the ingredients to something you’d prefer.
Quick and easy for a work day lunch!
This is the recipe that inspired us from Cooking Light: Check it out!
So we didn’t really follow the recipe completely so here’s what we did:
What you’ll need to make 4 servings:
8oz. Chicken (you can buy it fresh and cook it up – we grilled ours) or you can make this SUPA easy and get a “ready to eat” grilled chicken from Tyson or something similar. If you aren’t sure what I mean – check this out. I used to buy these pre-made grilled chicken packages all the time to cut down on time and prep.
1 package of Broccoli – we just bought the bagged broccoli in the veggie section of the store. Ready to go!
1 onion – we went with a yellow onion
4 servings of instant brown rice (Like Uncle Ben’s)
2% shredded cheddar cheese
Cook up your chicken with your favorite seasonings – stay away from fatty sauces, try some cracked red pepper to spice it up!
Steam the broccoli (fill a deeper pan with some water and put the broccoli in it and turn on the heat to let it steam/cook) – chop it up into smaller bite size pieces
Saute your onions with just LITTLE bit of EVOO – MEASURE, you only need a teaspoon or two!
Cook your rice (instant rice takes about 8 minutes)
Mix everything together, add salt & pepper to taste and any other seasonings you may fancy.
Don’t like chicken? Try this with pork or beef. Don’t like broccoli? Swap out for a veggie you do enjoy.
I love these easy recipes because you can really do anything with them once you get the concept down! Plus, this is super simple to bring to work for a healthy lunch. Just microwave for 1-2 minutes, stir and enjoy.
I am here to tell you that roasting a chicken is not as hard as you may think that it is. If you have a whole chicken, an hour, and a few easy to find veggies (you should have these in your house at all times), you can have yourself an awesome roasted chicken (I am assuming that you have spices in your house). Roasting is a healthy and tasty way to prepare chicken. Ok enough dilly dally, the recipe for tonight’s feast is as follows.
3 – 3.5 lb whole chicken (neck, liver, and gizards discarded…No one really eats that crap anyway) We got ours from EarthFare during a special they were having. Look for prepackaged ones in the deli/meat department.
2 celery stalks
1 T fresh rosemary
1 t taragon (we used dried)
1 t crushed garlic (about 1 clove)
1/2 t lemon juice
1. Position rack in the lower 3rd of the oven and preheat oven to to 400ºF. (more…)
Here’s our quick snapshot for our meals last week, as usual – click on the posts below for more details!
Salmon (or Shrimp) Eggplant Curry: http://www.eatingwell.com/recipes/salmon_eggplant_curry.html (Sounds fancy, but really easy to cook!)
Hot Chile Grilled Cheese: http://www.eatingwell.com/recipes/hot_chile_grilled_cheese.html w/tomato soup (don’t worry – this one is NOT super spicy)
Garlicky Shrimp and Vegetable Pasta: http://www.eatingwell.com/recipes/garlicky_shrimp_vegetable_pasta.html (Super fast and easy to make!)
(dReJ Concoction) Rj’s Enchiladas: You’ll have to click on the actual post for details since this one is home-made!
Hope you enjoy – the one great thing about all of the meals this week was the easy factor. Nothing was overly complex, and with the exception of the cooking time for the Enchiladas – you should be ready to eat any of these meals in 30-35 minutes!
Dre & RJ
Quick link: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001981765&cookbook_id=5334599
Ingredients (Note: this is for 5 servings):
4 cups Homemade Chicken Stock We just used chicken stock cubes
- 6 bacon slices, chopped
- 1 cup chopped shallots
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon chopped fresh thyme
- 4 garlic cloves, minced
4 ounces 6 ounces cremini mushrooms, sliced
4 ounces shiitake mushrooms, stemmed and sliced 6 ounces portabella mushrooms
4 ounces oyster mushrooms, sliced
- 1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
- 1/3 cup Madeira wine or dry sherry
- 4 cups baby spinach
- 1/2 cup (2 ounces) grated fresh Asiago cheese (we just used our Parmesan/asiago cheese blend)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Okay so a few changes to this recipe simply based on what our grocery store had. They didn’t have a huge selection of different mushrooms, so we just subbed the baby portabellas instead. Feel free to sub your own fav mushrooms for this one! Just make sure you stick with the right amounts since this is a big part of this meal!
The other thing we changed was not not doing the homemade chicken stock. We’ve done it before, but it just takes some time. So we use the pre-made chicken stock cubes. You can find them in the soup aisle at your grocery store. We do the low sodium kind. 1 cube = 1 cup so its nice and easy!
Lastly, we have the pre-mix blend of parmesan, asiago cheese so we just used that. We use the kraft kind and it comes in handy for lots of meals that require a little bit of shredded cheese blend.
Otherwise – we followed the recipe. Again – this was our fav meal this week.
Calories: If you split this 5 ways, this meal rings in at 405 calories. We went ahead and made all 5 servings and split it 4 ways since that seemed easier than doing a lot of math. 🙂 So that would add on another 100 calories to this meal still keeping us around the 500 mark.
Here was our line up for last weeks meals:
Chicken and Parsnip Soup dReJ rating: A (very interesting soup!)
Baja Butternut Squash Soup dReJ rating: We stand divided, Dre: A, RJ: C
Feta Shrimp Skillet (this one is from a website you have to be a member of to view the recipe, so check out the post for full recipe and details! – It’s from Taste of Home) dReJ rating: B (would be easy to fix up next time)
Chicken Piccata with Orzo dReJ: A+ (hard to screw this one up!)
Specific details, tips and anything we changed can be found in the individual posts with the recipe name below In the meantime – enjoy! Let us know if you try a recipe and like it!
Quick Link: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000107403&cookbook_id=5334599
Quick and easy for dinner time
Total: 20 minutes
Yield: 4 servings (serving size: about 1/2 cup orzo, 1 cutlet, and 2 tablespoons sauce)
- 1 cup uncooked orzo
- 2 teaspoons grated lemon rind
- 4 (4-ounce) chicken cutlets (we just used chicken breasts here)
- 1/4 teaspoon kosher salt (again, just regular salt for us)
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1/4 cup white wine
- 1/2 cup fat-free, lower-sodium chicken broth
- 1 tablespoon fresh lemon juice
- 1 tablespoon chilled butter, cut into small pieces
- 2 tablespoons chopped fresh parsley
- 1 tablespoon capers
dReJ Say: It’s hard to go wrong with Chicken Piccata. Don’t go overboard on portions here if you don’t stick with the cutlet size! Capers are delicious – if you haven’t ever had them, go for it. I used to think they were scary seafood. Man, i was wrong 😉 They are like lemony goodness. Perfect in this pasta dish. Capers can be found with the canned olives in your grocery store.
Orzo is a super easy pasta to make. But of course if you want – pick a different pasta to serve this with.