Slow Cooker Reuben Spread

http://www.justapinch.com/recipes/appetizer/cheese-appetizer/slow-cooker-reuben-spread.html#.T6PDazAsOic.pinterest

Serves:	10 to 12
Prep Time:	10 Min
Cook Time:	2 Hr

Ingredients

1 lb	sauerkraut, rinsed and drained
1 pkg	8 oz. cream cheese
2 c	shredded swiss cheese,
1 pkg	corned beef, (3 ounces or more)chopped or use deli corned beef
3 Tbsp	thousand island dressing
	snack rye bread or crackers, or whole grain bread

I served this recipe at a valentine's Day party, and it was enjoyed by all of my guest. Instead of putting it on cocktail bread, I used whole wheat whole grain bread, and cut it into triangles. Can serve it right from the crock pot, but I chose to personalize the dish just a bit more, by making the appetizers and serving them on a platter. I did double the amount of corned Beef in the recipe and used real corned beef to add more flavor.

 

Directions

1

 Spray liner of crock pot/slow cooker, first and then then combine kraut, cream cheese, shredded swiss cheese, chopped corned beef and Thousand Island dressing in a small 1 1/2 quart size slow cooker/crockpot.

2

 Cover and cook on LOW for 2 hours, or until cheeses are melted; Stir to blend. Serve warm, with bread or crackers. Refrigerate leftovers. Makes about 3 1/2 cups.

3

 I wanted my appetizer to be more personal & full of flavor so I made the snacks using whole grain whole wheat bread, and cut them in triangles, and served them from a platter. I chose to use real corned beef for added flavor.

Cream Cheese and Rotel Tomatoes Dip

It's that time of the year when parties are still going on or will start up soon again.  With that in mind, I thought I'd post up some recipes that look good and easy.

CREAM CHEESE & ROTEL TOMATOES DIP

Submitted by: SandraAgnes

http://appetizer.betterrecipes.com/cream-cheese-and-rotel-tomatoes-dip.html

This easy dip for chips combines cream cheese, cooked sausage, and drained tomatoes with green chilies in a crock pot.

• SERVINGS: 15-20

INGREDIENTS:

11	or 12 Ounces of Cream Cheese
1 can	Diced Rotel Tomatoes, drained thoroughly
1 lb	Ground Sausage
	Chips, for dipping

DIRECTIONS:

Mix cream cheese and drained Rotel Tomatoes together in crock pot. Brown sausage and crumble. Drain off grease. Stir in crock pot with the cream cheese and Rotel Tomatoes. Heat thoroughly, stirring frequently. Serve with favorite dipping chip.

Three Ingredient Slow Cooker Beef Tips

I have finally figured out what I'll do for Lyndon (bossman) for Christmas.  I'll give him a coupon to redeem for a home cooked meal that is diabetic friendly.  He is single and doesn't cook much and will be gone for two months.  After he comes back from Africa, he can redeem the coupons and that will give me time to research some recipes.  If you know of any good recipes, let me know.

So what does three ingredient slow cooker beef tips have to do with my present?  Not much but I ran across it while I was searching.  I made this but with only a third of the beef (due to cost).  I did use all of the soup that it called for but that was ok because I was serving it over mashed potatoes.  I can also serve it over rice or dressing or lots of things.  I think it turned out good and will make it again.

Here's the recipe:

Three Ingredient Slow Cooker Beef Tips

3 pounds beef chuck for stew
10 ounces cream of onion soup (1 can)
10 ounces cream of mushroom soup (1 can)

Directions:

Mix the two soups in the bottom of your Crockpot, add the beef and stir.  Cover and let cook on low for 6-8 hours or high for 4-6.

Yep, that's it.  Then serve over what you want.  I turned it into more of a stew by adding a can of carrots and green beans.  I could see serving this with a salad or a bread biscuit.

Individual Au Gratin Potatoes

Prep Time - 10 minutes
Cook time - 55 minutes

Servings - 6

Ingredients:

6 large baking potatoes
cooling spray
2 tbsp.  unsalted butter
2 tbsp all purpose flour
1/2 tbsp Italian seasoning
1 tsp iodized Salt
3/4 tsp ground black pepper
2 cups heavy whipping cream
8 oz Swiss cheese block, grated

Directions:

Preheat oven to 350F.

Peel and thinly slice the potatoes.

Coat 65 ramekins with cooking spray.  Divide sliced potatoes evenly among ramekins.

Melt butter in a small saucepan.  Add flour, Italian seasoning, salt and pepper and stir.

Add heavy whipping cream, stir and bring to a simmer.

Add the Swiss cheese, stir until melted.

Once cheese is melted, place 1/3 cup of sauce into each ramekin over the potatoes.

Cover each ramekin with aluminum foil.  Bake int he oven for 50-55 minutes.  Uncover for the last 5 minutes.

Courtesy of ALDO Test kitchen.

Italian Sausage Dressing Cups

Prep Time - 20 minutes
Cook time - 55 minutes

Servings - 6

Ingredients:

Cooking spray
8 oz. mild Italian sausage, thawed and casings removed
1 tbsp vegetable oil
2 onions, diced
2 carrots, peeled and diced
2 tbs of celery, diced
14 oz canned chicken broth
1/2 tsp ground black pepper
1/2 tsp. iodized salt
1/2 tsp Italian seasoning
12 oz brown and serve rolls, diced
2 large eggs, beaten

Directions:

Preheat oven to 400F.  Lightly spray a 12 cup muffin pan with nonstick spray.

In a large saute pan, brown and crumble Italian sausage over medium high heat, about 10 minutes.

Remove sausage and set aside, add vegetable oil.  Reduce heat to medium; add onions, carrots and celery.  Saute until vegetables are clear and soft.

Add chicken broth and bring to a boil, reduce heat and simmer for 10 minutes.  Transfer vegetables to a large bowl to cool.

Add black pepper, salt and Italian seasoning.  Taste, adjust seasoning if necessary.

Toast diced rolls on a baking sheet until crisp, about 10 minutes.

Add rolls, Italian sausage and beaten eggs to the vegetable mixture, stir to combine.

Place 1/2 cup of roll mixture into each muffin tin.

Bake for 30 minutes, until toothpick comes out clean and dressing cups and lightly browned.

Courtesy of ALDI Test Kitchen.

Caramel Apple Bread Pudding

Prep time - 20 minutes
Cook time - 1 hour

Servings:  24

Ingredients:

Cooking Spray
2 12 oz packages of King's Hawaiian Sweet Rolls
21 oz apple pie filling
8 large eggs
32 oz pumpkin spice coffee creamer
14 oz caramel apple dip, divided
1 tsp iodized salt
1 tsp ground cinnamon
1 tsp pure vanilla
1 cup brown sugar

Directions:

Preheat oven to 350F

Spray a glass 13 x 9 inch pan with cooking spray

Cut rolls into bite size pieces and place in pan.

Chop apple pie filing into bite size pieces.  In a medium bowl, combine pie filling, eggs, creamer, half of caramel apple dip, seasonings, vanilla and brown sugar.  Whisk until fully incorporated.

Pour over rolls, mix gently until liquid is absorbed.  Mixture should be moist.

Bake for 45 minutes or until top springs back when lightly touched.

Cool and drizzle with remaining caramel apple dip.

courtesy of ALDI Test Kitchen

Green Bean Casserole - Not the Classic version

What's a midwest holiday if it doesn't have a recipe for Green Bean Casserole?

Prep time - 10 minutes
Cook time - 40 minutes

Servings 4-6

Ingredients:

6 slices center cut bacon
16 oz extra fine green beans
2 tbsp water
2 tbsp unsalted butter, room temp
15.25 oz whole kernel corn, drained
8 oz cream cheese, room temp
1/2 cup mayonnaise
1/2 tsp iodized salt
1/2 tsp ground black pepper
1 cup french fried onions

Directions:

Preheat oven to 400F

Bake 6 slices of bacon until crispy, about 12 minutes and drain.  Chop coarsely and reserve.

Cook green beans in a microwave safe container with 2 tablespoons of water for 6 minutes.  Drain and chop green beans in half.

In a medium bowl, combine all ingredients EXCEPT onions, mix thoroughly.

Coat a 9 x 12 inch pan with cooking spray; add the mixture, top with the onions.

Cover and bake for 35-40 minutes.

Courtesy of ALDI Test Kitchen

Twice Baked Sweet Potato

Prep Time - 5 minutes
Cook time - 1 hour
Serves 4

Ingredients:

4 large sweet potatoes
1 Tbsp vegetable oil
2 Tbsp. iodized salt, divided
9 oz. flat leaf spinach
6 oz dried cranberries
2 tsp ground black pepper
4 oz honey goat cheese, crumbled*

Directions:

Preheat oven to 350F

Rinse potatos with cool water.  Place on a baking sheet and drizzle with oil and 1 tablespoon salt.  Bake for 45 minutes or until fork tender.

Cut a 3 inch slit in top of each potato and scoop insides into a medium size bowl.  reserve skins.  Mash together with spinach, dried cranberries, pepper and remaining salt.

Divide mixture into four portions and spoon into reserved skins.  Top with crumbled goat cheese and bake for 10 minutes or until cheese has melted.

Courtesy of ALDI Test Kitchen

*I think you could substitute whatever cheese you happened to like if you didn't like goat cheese.

Butternut Squash and Cranberry Couscous

I just love Couscous and when I saw this recipe...yummmm.

Prep time - 15 minutes
Cook time - 20 minutes

Servings - 7

Ingredients:

4 cups peeled and diced butternut squash
1 tbsp +1 tsp 100% pure olive oil, divided
1 tsp iodized salt, divided
1 tsp ground black pepper, divided
5 oz dried cranberries
4 cups water, divided
10 oz. original couscous
2/3 cup sliced almonds, toasted
1/3 cup diced celery
zest of 1 lemon
4 tbsp lemon juice (about 2 lemons)

Directions:

Preheat oven to 400F

In a medium bowl, toss butternut squash with 1 teaspoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper.  Place on baking pan.  Bake for 15 minutes or until tender.

In a small bowl, rehydrate the dried cranberries by combining with 2 cups hot water.  Soak for one minute.  Drain.

In a medium saucepan, bring 2 cups water, 1/2 teaspoon salt and 1 tablespoon olive oil to a boil.  Stir in couscous and cover, remove from heat.  Let stand 5 minutes.  Remove cover, fluff and allow to cool for 10 minutes.

In a large bowl, combine the couscous, butternut squash, cranberries and remaining ingredients.  Serve at room temperature.

Courtesy of ALDI Test Kitchen

Parmesan Zucchini

Prep time - 10 minutes

Cook time - 10 minutes

Serves 6

Ingredients:

1 tbsp 100% pure olive oil

1 onion, thinly sliced

1 clove garlic, minced

4 zucchini, sliced

1/2 tsp iodized salt

1/4 tsp ground black pepper

1/4 cup shredded Parmesan Cheese

Directions:

In a large saute pan, heat the oil over high heat.  Saute the onions until they begin to soften.

Add the garlic, saute one minute.  Add the sliced zucchini.  Cook covered, until the zucchini is crisp and tender.

Season with salt and pepper.  Toss with Parmesan cheese.

from the ALDI Test Kitchen

Happy Thanksgiving 2013!

Here is what I am having today.

Appetizers -      mixed nuts
Main -               mixed lettuce greens with dried cranberries
                          Rock Cornish Hens
                          Stuffing with onions and water chestnuts
                          garlic mashed potatoes
                          peas (my favorite veggie after potatoes)
                          Cornbread

Dessert -            My favorite dessert is apple pie but since it will only be me, I'm not going to make a full pie.  Instead I think I will make peanut butter cookies.  They freeze well so I can just have one or two if I wish.  They also are in memory of my oldest brother Tony (aka Santa) who loved peanut butter cookies.  They were his favorite and since Christmas time is right behind Thanksgiving, it will be a nice move into that.  :)

I think I'm full just reading about what I will be making!  LOL.  I will be posting up a couple more recipes for you.  All from the Aldi's test kitchen.  They sound like good holiday ones.

I hope everybody has a safe and wonderful holiday.

Jamie's Cranberry Spinach Salad

From allrecipes.com

Ingredients 

• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds

• 1/2 cup white sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white wine vinegar
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil

Directions

1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
3. In a large bowl, combine the spinach with the toasted almonds and cranberries.

• PREP10 mins
• COOK10 mins
• READY IN20 mins

Roasted Chicken with Dried Fruit

Prep Time - 15 minutes
Cook time - 1 hour

Serves 6

Ingredients:

1 tsp ground black pepper, plus additional to taste
1/2 tsp iodized salt, plus additional to taste
1 tsp Italian seasoning
2 garlic cloves, minced
2 tbsp extra virgin olive oil
3 lbs Fresh Chicken Thighs
2 cups Chicken Broth
1 cup Dried Apricots
1 cup Pitted Prunes
1 cup Dried Cherries
1 tbsp unsalted butter
3 tbsp all purpose flour
2 cups chardonnay

Directions:

Preheat oven to 425F.

In a small bowl, combine black pepper, salt, Italian seasoning, garlic and olive oil.  Apply spice mixture to chicken.

Place chicken in roasting pan with chicken broth, apricots, prunes and cherries.  Roast in oven for 45 minutes until internal temperature of chicken reaches 165 degrees.  Strain chicken broth, reserve.

In a medium saucepan, saute butter for 30 seconds, whisk in flour and cook for 2 minutes, whisking occasionally.

Pour win into pan and scrape bottom of pan.  Bring to a boil and reduce liquid by half.  Add reserved broth, bring to a simmer and cook for 10 minutes. Season to taste with pepper and salt.

Arrange chicken on a platter with dried fruit, serve sauce on side.

Courtesy of ALDI test kitchen.

Spinach Artichoke Bread

Spinach Artichoke Bread

Prep Time 10 minutes
Cook time  20 minutes

Ingredients:

8 oz cream cheese, softened
3/4 cup plain nonfat Greek yogurt
2 cups flat leaf spinach
2 tbsp water
12 oz artichoke quarters in water, drained
1 tsp onion powder
1/2 tsp garlic powder
1 tsp iodized salt
1/2 cup shredded mozzarella cheese, divided
1/4 cup Reggano Parmesan cheese
4 french rolls or 2 French baguettes

Directions:

Preheat oven to 375F

Using an electric mixer, beat cream cheese until smooth.  Add yogurt, continue mixing until smooth.  Reserve.

Place spinach and 2 tablespoons of water in a medium bowl.  Cover with plastic wrap and microwave for 2 minutes.  Let it sit 1 minute, then drain, squeezing spinach to remove excess water.  Allow to cool.
Chop spinach and artichokes.  Fold into the cream cheese mixture.  Add onion powder,garlic powder, salt, 1/4 cup mozzarella and Parmesan.

Cut the French bread in half.  Slightly hollow each half by removing some of the bread from the middle.  Fill with the spinach artichoke mixture and level the filling.  Sprinkle with the remaining mozzarella.

Place the filled loaves on a baking sheet.  Bake for 15-20 minutes, until the filling is bubbly and the cheese on top is browned slightly.  Allow to cool for several minutes before slicing and serving.

Courtesy of Aldi test kitchen.

Party Poppers

It's the eve of Thanksgiving as well as the eve for Hanukkah.   So what is on the menu?  These might not be but I thought I'd post some holiday recipes that came from Aldi's.

Party Poppers
Prep time - 25 minutes
Cook time - 15 minutes
Servings - 2 dozen poppers

Ingredients:

8 oz. pitted dates
4 oz brie cheese round
6 oz slivered almonds
1 1/2 lb thick sliced hickory bacon
2 tsp ground black pepper.

Directions:

Preheat oven to 375 F.

cut dates in half, lengthwise.

Cut brie-size pieces, about the size of a peanut.

Place a piece of brie and 4 almond pieces of open half of date.  Place other half on top.

Quarter bacon slices, wrap tightly around stuffed date and secure with a toothpick.  Sprinkle with pepper.

Line a baking sheet with foil and place wrapped dates on top.  Bake for 15 minutes or until bacon is crispy.

serve warm.

Potatoes and Stuffing....Yummmm.

With the onset of winter just around the corner, I thought I would share some recipes that sounded good.  I was going through the Better Homes and Garden Magazine and that is where the next couple of recipes came from.  I snapped them with my camera because I was feeling lazy so if you can't read them...my fault.  :)

Jalapeno Popper Dip

A favorite dip around the office.

Ingredients:

2 (8 oz) packages cream cheese, softened
1 cup mayonnaise
1 (4 oz) can chopped green chilies, drained
2 oz canned diced jalapeno peppers, drained (I rinse peppers under cold water since I don't like it too spicy)
1 cup grated Parmesan cheese (i use a little more)

Directions:

Stir together cream cheese and mayonnaise in a large bowl until smooth.  Stir in green chiles and jalapeno peppers.  Pour mixture into a microwave safe serving dish and sprinkle with Parmesan cheese.  Microwave on High until hot, about 8 -10 minutes.

If you wish to have a baked variation:

same as above but in order to brown the cheese, bake in oven safe container, at 375 degrees F (190 degrees C) for roughly 30 minutes.

Saudi Dumplings (LooQemat)

Sweet dumpling, Saudi Ramadan dessert

Dough ingredients

3 cups of white flour
1/4 cup of milk
1 teaspoon yeast with a pinch of salt
1/4 cup warm water
1 egg
1 teaspoon baking powder
Oil for frying

Preparation

Add the flour, salt, water, milk, and yeast, and then mix together till you get a thick batter.

Then leave the batter to ferment for 6 hours or until the batter rises.  After batter rises, add 1 egg, then add a little of baking powder then mix well.

Heat the oil in a frying pan.  Use a tablespoon to shape batter into little balls and then put them in a few at a time and deep fry until it turns to a golden brown color.  Dumplings should be completely covered with oil during the frying process.  When frying is complete, soak the dumplings in cold syrup and serve as soon as you finish soaking it.

LooQemat Syrup

2 cups of sugar
1 teaspoon rose water
1 cup of water
2 tablespoons of lemon juice

Saudi Sambousak

Dough Ingredients:
3 cups of white flour
1 1/2 cup of oil
1 teaspoon bread spice
Oil for frying
Water
(Yeast, fennel, poppy seed)

Stuffing Ingredients:

1 lb ground beef or lamb
Salt as desired
2 grated onions
1 teaspoon ground black pepper
1 teaspoon cumin

Put the flour in a deep bowl, add the bread, spice, and salt.
Add the oil and rub with fingertips.
Add water and a pinch of salt a little at a time, mixing thoroughly until dough is binding.
Leave the dough for 2 hours, then divide it into small pieces, then roll it into a round ball and about 1/16 inch thick.

Place one tablespoon of ground meat in the center of each round ball, seal and then twist the edges.  Heat the oil and deep fry the samboosak on both sides.  Serve hot with green salad.

Serves 8-10 people

Saudi Wheat Soup (Shorobat II - Jereesh)

According to the pamphlet this soup is traditionally consumed when breaking the fast during the month of Ramadan in Saudi Arabia and other Arab states.  It is made with tomatoes, meat, and cracked wheat, and enhanced with cinnamon.   Sounds like it might be good to have on a cold day.

2 Tablespoons olive oil
2 onions, finely chopped
3/4 pound beef or lamb, cut into bite-size cubes
5 cups water
6 tomatoes, peel and puree
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup Bulgar

Heat the oil in a large saucepan and toss in the onions.  Fry for a few minutes, then stir in the meat cubes and fry on all sides.

Pour in the 5 cups of water, bring to a boil, reduce heat, cover and simmer until tender -- for about an hour.

Pour in the pureed tomatoes and season with cinnamon, salt, and pepper.  Add the Bulgar to the soup, bring to a boil, reduce heat, cover, and simmer for about 30 minutes until the Bulgar is tender.

Pour the soup into a tureen, sprinkle with cinnamon.

Serve hot.

Serves 4-6

Saudi Arabian Recipe - Rice with Chicken/Lamb

I have some more Saudi Arabian Recipes to share with you.  This one is for Chicken or lamb.

Rice with Chicken/Lamb (Kabsa)

1 1/4 - 1 3/4 pounds of choice of chicken, lamb
1 3/4 pounds chopped tomatoes
1 medium onion finely chopped
2 pieces of cinnamon sticks
2-3 pieces of dried lime
4-5 pods of cardamon
1 1/2 cups of rice
4 cups boiling water

Cut the meat into medium pieces, wash and drain.
Put oil in saucepan and fry the onions until golden.
Add meat and fry until light brown.
Add tomatoes, boiling water, dried limes and cinnamon.
Cook on low heat until meat is tender.
Rinse rice and add meat.

Liquid should be one half inch above rice.  Cook on high until stock has almost evaporated, then turn down heat to simmer and cook for 20-30 minutes.

Serve hot.

Somehow I think that the order of cooking is mixed up a little bit but you should be able to figure it out.

Saudi Arabian recipes

We are celebrating unity week at NIU and one of the days I received a handout which had recipes for Saudi Arabian recipes in it.  I thought I'd share some with you.

Dip for Dates (Haysa Al-Tumreya)

3/4 cup flour, either white or brown
1/2 cup shortening or vegetable oil
Dates, pitted

Combine the flour and shortening or oil in a saucepan.  Heat over low heat, stirring constantly with a wooden spoon, until the Mixture is golden brown.  Remove from heat and pour onto a plate.  Serve while hot with a bowl of pitted dates.  Serves 6 - 8 as a snack.

Spices in Saudi Food

The important spices in Saudi cooking are black pepper, coriander, cinnamon, clove, nutmeg, cumin, cardamon, paprika, and curry.  

Saudi Spice Mix (Baharat)

1/3 cup black pepper

1/4 cup corieander powder

1/4 cup cinnamon

1/4 cup clove, ground

1/3 cup cumin

1/4 cup nutmeg

1/2 cup paprika

1/3 cup curry powder

1/4 cup dried limes, ground

2 teaspoons cardamon, ground

Mix all ingredients, store in tightly sealed jar.  

Makes 2 cups.

Saudi Beans (Foul)

one can of fava beans

1 onion

1 tomato

3 minced garlic cloves

2 spoons of tehaini paste

Olive oil

lemon juice

salt and pepper to taste

To make a dip made of foul madamis with pita bread; first drain the beans, and then add olive oil and heat up for a few minutes.  If you prefer it spicy; add a few cuts of chili green pepper, minced garlic, lemon juice, and stir well.  Leave on low heat for 3 minutes or less.  Add the tehaini paste, and then arrange the mix in a flat dish.  Add more of the lemon juice on top and drizzle olive oil on top.   Sprinkle some onions and tomatoes on the side.

Cauliflower Fried Rice

This sounded interesting.  It is for one serving but I know you can multiple it up to whatever you want to do.  I know that a lot of people use Cauliflower instead of potatoes but I never thought about substituting it for rice.  excuse the weird formatting please.  I did something and haven't figured out how to undo it yet.  lol.  Anyway here is the recipe.....

Cauliflower Fried Rice

Grated cauliflower instead of rice is both delicious and low carb.

Ingredients

• 1 tbsp extra virgin olive oil
• 1 tbsp soy sauce
• 1 large egg
• 1 cup cauliflower, grated
• 2 tsps garlic
• 1/4 cup chopped scallions

Directions

1. Grate the cauliflower using either the largest holes on a hand grater or with the grating blade in food processor. The results should almost resemble the size of cooked white rice.
2. Heat oil to cover the bottom of a small skillet on medium-high.
3. Quickly stir-fry the white of the onions and the garlic. Watch closely so as not to burn.
4. Add the cauliflower; fry about 4-5 minutes, stirring constantly until it begins to color a bit. Don't overcook or it might get mushy.
5. Stir in the soy sauce. Push the cauliflower to one side of the pan; pour in the beaten egg.
6. Lightly scramble the egg briefly then mix into the cauliflower.
7. Add the green onion tops and toss.
8. Note: add some chicken and make it a meal!

Pepperoni Cauliflower Casserole

Doesn't this sound yummy?

Pepperoni Cauliflower Casserole

Ingredients

For the Puree:
1 medium head of cauliflower
3 Tbsp Heavy Cream
1 Tbsp Butter
8 slices pepperoni
1/4 cup shredded mozzarella cheese
salt and pepper to taste

For the Casserole:
12 slices pepperoni
1/2 cup shredded mozzarella cheese

Instructions

For the Puree:
Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with 3 Tbsp of cream and 1 Tbsp of butter and toss to coat. Microwave, uncovered, on high for 10 minutes. Stir to coat cauliflower again with creamy butter mixture. Microwave for another six minutes on high.
Remove from the microwave and put into a high speed blender or food processor along with the 8 slices of pepperoni and 1/4 cup mozzarella cheese. Puree until smooth. Season with salt and pepper to taste. You can adjust the cream and butter to your preference for consistency.
For the Casserole
Spread the cauliflower puree into an 8 x 8 oven proof casserole dish that has been sprayed with a cooking spray. Cover with 1/2 cup shredded mozzarella cheese, and layer with pepperoni. Bake at 375 for about 20 minutes. OR you could microwave this for 5 minutes. Serve hot.

Approximate nutrition info per serving: 207 calories, 15g fat, 4.75g net carbs, 10g protein

Chipotle Chicken Kebabs with Avocado Cream Sauce

Doesn't that sound delish?!

Chipotle Chicken Kebabs with Avocado Cream Sauce

http://www.traceysculinaryadventures.com/2013/08/chipotle-chicken-kebabs-with-avocado.html

Chipotle Chicken Kebabs with Avocado Cream Sauce
barely adapted from Annie's Eats

Chicken
juice of 1 lime
1/4 cup canola oil
1/2 teaspoon kosher salt
1/4 + 1/8 teaspoon chili powder
1/4 + 1/8 teaspoon paprika
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
1 clove garlic, minced
1 1/2 teaspoons light brown sugar
1 1/2 teaspoons minced chipotle in adobo (seeds removed)
1 lb boneless, skinless chicken breasts cut into 1 1/2-inch pieces
minced fresh parsley, to garnish

Avocado Cream Sauce
1 avocado
1/2 cup nonfat greek yogurt
1 clove garlic, minced
Juice of 1 lime

Whisk together the lime juice, canola oil, salt, chili powder, paprika, cumin, cayenne pepper, garlic, brown sugar, and chipotle in a pie plate. Add the pieces of chicken and toss to coat. Cover the plate with plastic wrap and refrigerate for at least 30 minutes (or up to an hour), stirring and turning the chicken once at the halfway point as it marinates. 

Set a grill pan over medium to medium-high heat. While it's heating up, thread the chicken onto skewers (throw away any remaining marinade). Transfer the kebabs to the grill pan, and cook, turning every few minutes so all sides are browned, until an instant-read thermometer registers 160 F. Transfer the kebabs to a plate, tent with foil to keep warm, and allow to rest for at least 5 minutes. 

Meanwhile, make the avocado sauce: Split the avocado in half and remove the pit. Scoop out the flesh and add to the bowl of a food processor along with the yogurt, garlic, and lime juice. Process until the sauce is smooth, scraping down the sides of the bowl as necessary. Season the sauce to taste with salt and pepper. Sprinkle the kebabs with the minced parsley to garnish, and serve with the avocado sauce for dipping.

Jalapeno Popper Cauliflower Casserole - low carb and gluten free

Found another interesting recipe on Pinterst today.

http://www.ibreatheimhungry.com/2013/08/jalapeno-popper-cauliflower-casserole-low-carb-and-gluten-free.html

Jalapeno Popper Cauliflower Casserole (Low Carb and Gluten Free)

Yield: 6 servings

Serving Size: generous 1/2 cup

A low carb cauliflower recipe inspired by the jalapeno popper! Kid friendly, this is a recipe the whole family will love! Serve as a side, or with a salad for a main dish!

Ingredients

• For the puree:
• 1 head of cauliflower
• 2 Tbsp heavy cream
• 1 Tbsp butter
• 1/4 cup sharp cheddar cheese, shredded
• 1 Tbsp raw jalapenos, chopped
• 1/4 tsp garlic powder
• salt and pepper to taste
For the cream cheese layer:
• 6 oz cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 1/4 cup salsa verde
For the topping:
• 3/4 cup colby jack cheese, shredded
• 1/4 cup raw jalapenos, sliced (seeds removed)

Instructions

• For the puree:
• Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with 2 Tbsp of cream and 1 Tbsp of butter. Microwave, uncovered, on high for 10 minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six – eight minutes on high (or until cauliflower is tender). Remove from the microwave and put into a high speed blender or food processor along with the cheese, jalapenos, and garlic powder. Puree until smooth (or you can leave it chunky if you prefer. Season generously with salt and pepper to taste.
For the cream cheese layer:
• Put the cream cheese in a microwave safe bowl and nuke for 30 seconds to soften. Add the shredded cheese and salsa verde, mixing thoroughly. It should be very spreadable – if not, nuke for a few more seconds.
To assemble the casserole:
• In a medium-sized oven proof dish (approximately 8 x 8), spread out a thick layer of cauliflower puree. Spread the warm cream cheese mixture on top of the puree. Top with a layer of shredded colby jack cheese, and sliced jalapenos. Bake at 375 degrees for about 20 minutes, or until the cheese is completely melted. You can finish it under the broiler for a couple of minutes to brown further if you’d like. Alternatively, microwave on high for about 6 – 8 minutes, or until the cheese is melted and the casserole is heated through. Serve hot.
• Optional – top with cooked, crumbled bacon before serving.

Notes

Approximate nutrition info per serving: 336 calories, 29g fat, 3.8g net carbs, 13g protein