This Taco Cauliflower Rice Skillet is quick, easy, healthy, low carb and incredibly delicious. Loaded with ground chicken, vegetables, cauliflower and melted cheese.
INGREDIENTS
1 lb ground chicken
1 head cauliflower, riced
8 oz. mushrooms, sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 tablespoon Garlic powder
1 packet Taco Seasoning
½ cup shredded cheese
Chopped cilantro
INSTRUCTIONS
Add the olive oil to a skillet over medium heat.
Sauté mushrooms until translucent. Then add in the peppers and garlic powder. Sauté until veggies are cooking through. Transfer to plate.
Add the ground chicken to the skillet and cook while breaking up into small pieces until the chicken is cooked through. Season the chicken with salt and pepper.
Add the cauliflower rice to the skillet with the cooked ground chicken. Stir to mix well.
Bring to a simmer and then add the taco seasoning
while stirring add ⅔ cup water. Simmer until the sauce is thickened, taste for seasonings. Add the cheese, stirring until melted.
It is refreshing and tart, with arugula, sliced red onions and creamy goat cheese, all topped with a citrusy cilantro dressing. It’s great as a side salad or add some protein to make it an entrée! It is especially delicious served alongside salmon!
INGREDIENTS
For the dressing:
1/3 cup fresh cilantro, packed, stems mostly removed
1 medium-sized pink grapefruit, juiced
3 tablespoons extra virgin olive oil
1 ½ tablespoon honey
1/2 tablespoon white wine vinegar
For the salad:
4–5 cups arugula
1/2 cup goat cheese, crumbled
1 large pink grapefruit, sliced with skin on or peeled and split into wedges
1/2 medium-sized red onion, peeled and sliced thinly
INSTRUCTIONS
Make the dressing:
Add all the ingredients to a blender and blend on high until well combined but bits of cilantro still remain.
Cover and refrigerate until ready to use. Just shake or stir before adding to the salad.
Assemble the salad:
In a large bowl, add the arugula, goat cheese, grapefruit and onion. Add the desired amount of dressing and toss to combine.
Quick and easy, this Asian cauliflower rice bowl is made with ground turkey, veggies and liquid amino for a healthy, low carb meal.
Cauliflower rice for the win…again. I just love how it soaks up all the flavor and gives you that full feeling with less calories! Make them for lunch or dinner-they’re low carb, flavorful and nutritious!
Ingredients
1 pound ground Turkey
3 cups riced cauliflower
2 cups mushrooms, sliced
1 cup green pepper, diced
½ onion, diced
1 Tbsp minced ginger
3 cloves garlic, minced
½ tsp dried red pepper flakes
2 tbsp rice vinegar
3 Tbsp Liquid Aminos
1 Tbsp sesame seed oil
1 tsp ginger, minced
Instructions
In a large skillet, Add onion and green peppers to the skillet. Keep the skillet on medium heat, stirring often until the veggies are cooked to desired tenderness. Season with red pepper flakes, salt & pepper. Remove from the skillet.
Add the ginger, garlic and cauliflower rice and rice vinegar to the same skillet. Stir and cook for about 5 minutes. Remove from the skillet.
Swirl the sesame seed oil in the skillet, brown the turkey on medium heat, pour liquid aminos over as you cook the meat. Continue until cooked.
Sticky, sweet, tangy, and full of flavor… this orange & honey glazed ham is one that you’ll be happy to have as the star of your holiday meal or Sunday dinner!
Ham is perfect to serve for family holiday gatherings. There is not a lot of prep, it feeds a big crowd and it can be served warm or at room temperature.
Making a glazed ham is really simple, as the ham is already fully cooked, you’re just heating it up and adding a great glaze. So don’t be intimidated here, I highly encourage you to give this recipe I try!
Trust me when I say that you’ll be wanting this ham for MORE than just holidays or just Sundays!
Ingredients
Glaze
1/2 cup (packed) light brown sugar
1/4 cup fresh orange juice
1/4 cup honey
4 tablespoons brandy
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/8 tsp. pumpkin spice
1 tablespoon orange zest
2 orange sliced, thin
Ham
1 bone-in spiral ham (approximately 8lb.)
10 whole cloves
1 orange, sliced
Instructions
Preheat the oven to 325°.
In a saucepan, whisk all the ingredients for the glaze. Heat on low, stirring occasionally until it is well combined and smooth. Remove the pot from the stove.
Place one whole clove throughout the ham just push the clove into the ham.
Place the oranges slices in between slices of ham.
Place the ham in a large roasting pan and cover top of the ham with foil. Bake for 1 hour and 15 minutes.
Every 20 minutes, remove the ham from the oven and brush all over with the glaze.
After 1 hour and 15 minutes, remove foil from ham, brush with the glaze & cook for additional 25 minutes until an instant-read thermometer inserted into the thickest part of the ham registers 135°.
I love ceviche! This twist on the traditional Ceviche is loaded with seafood, red onions, peppers, cilantro and Thai chili peppers; all marinated in sake and fresh lemon juice. Yup, I said sake! I created this recipe to serve at my family’s Christmas eve dinner!
It’s such a vibrant dish that’s perfect for weekends or parties. Truly a recipe seafood lovers will instantly fall in love with!
INGREDIENTS
1 bag frozen seafood mix
1 pound medium-sized shrimp, cleaned
¼ cup parsley, chopped
¼ cup cilantro , chopped
1 medium size red onion, chopped small
1 medium green pepper, chopped small
1 red sweet pepper in vinegar, diced
1 Thai chili pepper, diced
4 cloves garlic, chopped
½ cup extra-virgin olive oil
3 lemons, juiced
½ tablespoon Sake
Salt and pepper, to taste
Toasted sesame seeds
INSTRUCTIONS
Boil frozen seafood mix (15 minutes), shrimp (3 minutes). Strain and place into a bowl. Refrigerate until chilled.
Chop shrimp in small pieces. Mix the remaining ingredients together in a large bowl.
Sprinkle toasted sesame seeds on top before serving.
For Christmas Eve this year my sister-n-law and I decided to do something a little different…
In most Christmas comedy movies, the family ends up getting Chinese after the home cooked dinner goes wrong, so we decided let’s make our own Chinese dinner for Christmas Eve.
This homemade Asian Orange sauce is so easy! Make a tasty, quick and healthy dinner ready in under an hour, that you can use over fish or chicken!
This sauce has a delicious umami flavor and it’s full of ginger and garlic plus a little heat from the red chili paste. The best thing about making your own sauces and condiments is you can adjust the recipe to suit yourself.
Serve this fish with my Garlicky Ginger Green beans and white rice.
Ingredients
6 -4 oz. portions Grouper or white filets
6 Clove Garlic
1 tablespoon Ginger
½ teaspoon Red Chili Paste
¼ cup Orange marmalade
1 tablespoon Soy sauce, low sodium
1 teaspoon pepper
1 tablespoon Olive oil
1 tablespoon Rice wine vinegar
2 teaspoon Sesame oil
Zest of one orange, for garnish
Green onions, for garnish
Cilantro, for garnish
Instructions
Preheat oven to 400 degrees F
In a saucepan over medium high heat add orange marmalade, sesame oil, soy sauce, ginger, garlic, rice vinegar and paste. Stir until thoroughly combined and just beginning to boil. Set aside.
Add olive oil to an ovenproof frypan and turn to medium high heat. As it warms, pepper both sides of the fish and add to the frypan. Sauté fish 3-4 minutes until browned. Flip filets over and spoon about a tablespoon of sauce over each filet.
Place in the oven for 5-6 minutes until the fish flakes easily.
This delicious twist to a classic lasagna recipe will have your family and friends asking for more! It’s made with white Alfredo sauce, chicken, bacon, squash and zucchini slices. Layer it all together and bake for a creamy, cheesy and delicious low carb dinner.
Lasagna is one of my favorite comfort foods. It’s ideal for an easy homemade dinner since it uses simple ingredients (including store-bought Alfredo sauce), makes a lot, and is great for leftovers. This recipe is sure to be a favorite.
INGREDIENTS
1 1/2 pounds zucchini (about 3 large)
1 1/2 pounds yellow summer squash (about 3 large)
1 (15 ounce) container low-fat ricotta cheese
1 jar Alfredo sauce
2 cups shredded mozzarella cheese
½ cup shredded Parmesan cheese
1 tablespoon Italian seasoning
1 teaspoon truffle olive oil, optional
½ cup bacon, crumbles
¼ teaspoon salt
¼ teaspoon pepper
1 cup shredded chicken
INSTRUCTIONS
Preheat the oven to 325 degrees F.
Grease a deep 9×13 inch baking pan.
In a large mixing bowl, mix together the ricotta cheese, ½ cup mozzarella, Italian seasoning, bacon crumbles, salt/pepper and truffle olive oil until well combined.
To assemble lasagna, spread 1/2 of the Alfredo sauce into the bottom of the prepared pan.
Then layer 1/2 the squash & zucchini slices, 1/2 the ricotta mixture, followed by 1/2 the mozzarella cheese and ¼ of the chicken. Repeat by layering the remaining Alfredo sauce, squash & zucchini slices, ricotta mixture, chicken and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F and bake for an additional 15 minutes. Let stand for 5 minutes before serving.
These turkey thighs are garlicky, herby, spicy, and a little tangy, perfect for whether an ordinary weeknight meal or a special holiday feast, they will be a hit! You can honestly use any meat with this recipe, chicken, fish, pork or even steak- the seasoning is delicious!
Arrange a rack in the middle of the oven and heat the oven to 350°F.
Mince 4 garlic cloves. Mince 1 large shallot (about 1/3 cup). Coarsely chop the leaves and tender stems from 1 large bunch of fresh cilantro until you have 3/4 cup plus 2 tablespoons.
Place the garlic, shallots, 3/4 cup of the cilantro, stick of butter, 2 tablespoons roasted red chili paste, and 1 teaspoon kosher salt in a medium bowl. Whisk to combine.
Pat 2 turkey thighs dry with paper towels.
Season with the poultry seasoning, coating each side.
Heat olive oil in a large oven-safe skillet over medium heat, add turkey thighs skin-side down, then use tongs or a spatula to press down on the thighs to create good contact with the hot pan for even browning. Cook until the skin is golden-brown and fat has begun to render, 8 to 10 minutes. Remove the pan from the heat.
Flip the turkey and pour the red chili butter sauce over the turkey. Cover the pan with aluminum foil. Transfer to the oven.
Every ten minutes, remove from the oven, baste each piece of turkey with the melted butter and turkey juices in the pan. Cover and return to the oven. Repeat this every ten minutes until an instant-read thermometer inserted into the thickest part registers 165°F, about 40 minutes.
When the turkey is ready, uncover and let rest for 10 minutes. Garnish with the remaining 2 tablespoons cilantro, cranberry sauce and serve with the lime wedges.
There’s something about the smell of stuffed peppers that gets me every time. It’s the best of simple ingredients–fresh beef, onions, tomatoes, cheese and seasonings that come together in their own little portable, edible bowls.
In this recipe, I slashed the calories and carbs of traditional stuffed peppers by swapping white rice for cauliflower “rice.”
INGREDIENTS
1 head cauliflower, riced
2 tbsp. extra-virgin olive oil, plus more for drizzling
1 medium onion, chopped
3 cloves garlic, minced
1 pint sliced mushrooms
1 lb. ground Italian sausage
1 (14.5-oz.) can diced tomatoes
1 (8 oz.) can tomato sauce
1 1/2 tsp. dried Italian seasoning
1 ½ tsp. Garlic powder
Kosher salt
Freshly ground black pepper
4 bell peppers, tops and cores removed
1 cup. shredded Mozzarella cheese
2 tbsp. beef broth
INSTRUCTIONS
Preheat the oven to 400°
In a large skillet over medium heat, heat oil. Add ground sausage and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.
Place cooked meat aside.
In the same skillet, cook onion and mushrooms until soft, about 5 minutes.
Stir in garlic and cook until fragrant, about 1 minute more.
Cut the cauliflower into large chunks and place in a food processor.
Add to the skillet with other veggies and sauté for 5-8 minutes.
Return sausage to skillet, and stir in diced tomatoes and tomato sauce. Season with Italian seasoning, garlic powder, salt, and pepper.
Let simmer until liquid has reduced slightly, about 5 minutes.
Place peppers cut side-up in a 9″-x-13″ baking dish and drizzle with oil. Spoon sausage mixture into each pepper and top with cheese.
Pour the beef broth into the bottom of the dish, then cover the baking dish with foil.
Bake until peppers are tender, about 35 minutes. Uncover and bake until the cheese is bubbly, 10 minutes more.
Whisk Away Kitchen 