I’ve been on a spread kick lately (jam, anyone?) and quite frankly, butter isn’t one of them. I’ve slowly (and officially) kicked the butter habit. I no longer need it on pancakes, waffles, or even grilled cheese! What’s my secret?
I love mexican food. The beans. The rice. All that is fattening and glorious. However, sometimes I’d like to enjoy those mexican flavors without unbuttoning my pants after dinner. (Don’t judge. We’ve all been there 😉 )
This soup recipe is easy and waistline-friendly. It also packs a ton of flavor and made in less than 5 minutes. Muy buena!
3 of the best ingredients around are joyously singing as they come together in this FANTASTIC dessert. And I on the other hand, am joyously singing as I’m shoving these into my mouth.
Cookie butter (aka biscoff spread) is heavenly by itself, but mixing it up with whipped topping and spooning it in a dark chocolate cup? To die for! Oh, and what about popping them in the freezer? They taste like cookie butter ice-cream. Um, hello! Give me two and I’m happy for the rest of the day. See, I was going to have just one … but that didn’t happen … 😉
(I also added some other ideas/uses for the whipped cookie butter below 😉 You know, in case there’s no chocolate cups around …)
One of my favorite things to order at an italian restaurant is the caprese salad. It seems to come in different forms, but they all compare with the main ingredients: tomatoes, basil, mozzarella, and balsamic. Angels sings when these come together. I had recently made a caprese chicken and it was incredible. This go round, I had no chicken but I did have a tube of organic polenta in my pantry …
I could have easily thrown together this, but wanted something easier. Easier?! How could it get any easier? Well, let me tell you. The hardest part of this meal: slicing tomatoes. Oh, and maybe waiting for the cheese to melt … but that glorious moment will come 🙂 I had these as a vegetarian meal with a side of brown rice, but these would make the most perfect hor dourves that would impress just about anyone. I’ve broken up the points for however you decide to serve them; hor dourves, appetizer & meal. Enjoy!
Continue reading “caprese polenta stacks”
This is another recipe that came on a whim. I knew my intentions for how it would come out, but I had originally bought a head of cauliflower to make my skinny general tso this week. Well, that was until my husband saw the cauliflower waiting patiently in the fridge and was really wanting to try my recipe. (He works night shift, so he hadn’t tried my general tso yet. Our eating schedules are off … and quite frankly, he likes his meat: chicken, beef, you name it) So I was really excited that he wanted me to save it for this weekend. Awesome!
Instead of having the cauliflower sit in the fridge all week, I decided to roast it up. I also had a 1/2 empty jar of light alfredo sauce that needed used, so that started the wheels to turn and eventually I came up with this. 🙂 It’s garlicky, cheesy, and I’m very happy with how the gratin turned out. It would make a great side dish or even a vegetarian main dish. The portions are a hefty size (which I love 😛 ) but feel free to adjust serving sizes to accommodate you and/or your family.
Continue reading “skinny cheesy cauliflower gratin”