Obviously, this isn’t going to be exactly like risotto, but it’s probably the closest you’re going to get with low carb! Now I need to experiment with making a mushroom risotto, and my world will be complete. This was really simple and quite good! The picture doesn’t really do it justice, but next time I make it, I will do better. This tastes NOTHING like cauliflower, so give it a shot! The key is cooking that cauliflower to such a degree that it is just a vessel for whatever sauce you are using…just like rice or pasta.
12 oz riced cauliflower (one bag from Trader Joe’s)
1 tsp butter
1/4 cup chopped green onion
1 cup heavy whipping cream
1/4 cup frozen peas (optional)
1/4 cup grated parmesan cheese
1 cup cubed cooked ham
salt and pepper
Microwave the cauliflower rice for 12 minutes, or until there is no more odor to it. While this is cooking, melt butter in a saucepan. Add green onions and cook for a few minutes over medium heat (do not brown). SLOWLY add the cream. Simmer for 5 minutes. Add peas and parmesan and continue to simmer until desired thickness. Season with salt and pepper (I prefer saltier to compensate for the lack of flavor in cauliflower). Combine cream sauce with cauliflower and stir in ham.
So since the hot pockets were SO amazing, I wanted to expand on it and make some ahead to reheat for breakfasts during the week. Since the dough is a cheese base, it’s a good idea to allow them to cool for a few minutes after reheating. A toaster oven is ideal, but still quite awesome in the microwave on the run.
I decided to knead the sausage into the crust dough, but that’s optional. It can be used as a stuffing or eliminated completely.
1 1/2 cups shredded mozzarella
¾ cup almond flour
2 tbs cream cheese (1 ounce), cubed
1 egg (optional)
1 tsp xanthan gum (optional)
1/2 tsp sea salt
6 links breakfast sausage, cooked and chopped
Filling (possibilities are endless):
4 eggs, scrambled
4 slices deli american cheese (or any other cheese of your choosing)
What can I say but “Oh, hell yeah!” I’m feeling all kinds of sick today, and this hits the spot! Not exactly “clean” eating, but definitely low carb! Hello comfort food!Just throw a bag of miracle noodles with a packet of ramen seasoning (yes, you ditch the real ramen noodles), and you have a great substitute. If you like it more salty, the throw in some chicken bouillon. The added bonus is that it is a jolt of sodium as well. Simply rinse the miracle noodles, boil them in water for 10 minutes, drain, and add seasoning packet. DONE!
This was SOOOOOOO amazing. I ate three cutlets, and it was absolute heaven. The flavors and textures were perfect, and the best part was that from start to finish, this took about 15 minutes. I get the thin cutlets (Trader Joe’s, and I have even seen them at Walmart!). My 10 year old helped me to make this, and it really could not have been easier. If I wasn’t so damned hungry, I could’ve thickened the sauce even more, but it really was amazing just the way that it was. Each serving per cutlet is only about a tablespoon of sauce, so it is really easy to fit into macros. A little really goes a long way.
1.5 lbs thinly sliced pork (about 1/3 of an inch slices)
1 Tbsp plus 1 Tbsp butter
2 green onions, chopped
1/2 cup heavy whipping cream
juice of one lemon (more if you like it to have a kick)
salt and pepper
Season pork on both sides with salt and pepper. In a small saucepan, combine 1 Tbsp butter and onions. Allow to saute for about 4 minutes. Add a pinch of salt and pepper, and the heavy whipping cream. Simmer for 10 minutes. In a large skillet over medium-high heat, melt the butter. Cook the pork for 2 minutes on each side. Add lemon juice to the sauce and stir. Pour sauce over pork and serve immediately.