Mashed cauliflower. Put it in your food processor with butter, salt and pepper, and you have a simple mashed potato alternative. Add some cheddar cheese, heavy whipping cream, sour cream, and chives or bacon bits for a richer flavor.
Sweet potatoes, either baked or mashed would also be good.
Twice-baked Non-potato casserole
cauliflower, sour cream, green onions, 1 c. cheddar cheese, and bacon.
Pour into baking dish. Top with remaining cheddar cheese and bake at
375° for 25 minutes.
veggies in a resealable plastic bag or in a bowl with a tight-sealing
lid. Drizzle with 1 to 2 Tbsp. olive oil, seal bag or bowl, and gently
shake until veggies are coated with olive oil. Pour onto an oiled
cookie sheet in a single layer, sprinkle with desired seasonings, and
bake at 375° - 400° until veggies are fork-tender. The time will vary
with the kind of veggie and the size of the pieces, but generally this
takes 25 to 40 minutes.
Mockaroni & cheese
Cook the cauliflower until tender; drain well. In a 1 1/2 quart
casserole, mix cream cheese, 4 oz. cheddar, and cream. Stir well until cream cheese is creamy and smooth. Stir in the green onions, salt and pepper. Add the
cauliflower and gently fold into the cheese sauce to coat well. Adjust
the seasonings if needed. Top with the remaining 4 ounces cheese and
bake at 350º for 35 minutes, until bubbly and brown on top.
Makes 4-6 servings
I was a little girl, I remember visiting my Grandma and watching her
make Dilled Carrots. So simple is this recipe that you really can not
believe how good it is and how well it complements so many entrees.
Dilled Carrots Ingredients
Simmer carrots in water for 30 minutes or until tender. Drain water. Toss carrots in butter and dill. Serves 4.
recipe for my Grandma's Dilled carrots is one of my go-to recipes
because I always have the ingredients on hand. It is simple enough for
last minute family meals and elegant enough for the finest cocktail
GREEN BEANS WITH BACON & MUSHROOMS
6 pieces bacon, chopped
1/2 cup onion, chopped
4 ounce can mushrooms, drained
16 ounce bag frozen whole green beans, thawed
Salt, to taste
In a large skillet, cook the bacon until crisp; set aside and reserve 2
tablespoons drippings in the pan. Sauté the onion in the drippings until
tender. Add the mushrooms; cook and stir 2 minutes over medium heat.
Stir in the beans and salt to taste. Go easy on the salt
because the bacon will add salt. Cover and cook 10 minutes on low until
the beans are done, stirring occasionally. Toss in the bacon.
Makes 6 servings
Can be frozen
Per Serving: 113 Calories; 8g Fat; 3g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
Layered Party Slaw (this is a favorite of ours)
a large glass serving bowl layer the first 7 ingredients, using only
1/2 of the bacon. Top with slaw dressing and remaining bacon. Cover
and refrigerate several hours or overnight. Cut tomato into wedges and
arrange on top of the salad before serving.
Broccoli & Cauliflower Salad
Mix all ingredients except veggies in a bowl. Stir in veggies. Store in refrigerator
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