I seem to always have zucchini on hand these days. It’s in season and there are uses upon uses for them things. I’ll never tire of the “zoodles” here, here, or even here, but it’s time to switch things up a bit. 🙂
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”
One of the hardest things about joining Weight Watchers, I thought, would be cutting red meat out of my diet. I’d much rather spend my points on dessert than a burger or chicken leg. However, one thing I wouldn’t toss away are mushroom and swiss burgers. I’ve always loved them.
I can still have a mushroom and swiss burger with real meat and be totally fine. That’s what weight watchers is for! 🙂 But after a weekend getaway of indulging in more red meat than I would have liked, I made a delicious version of a mushroom and swiss, vegetarian style. The base of the “burger” is tricolor quinoa (great protein source!). It’s nothing crazy. I see quinoa burgers everywhere nowadays. So why not make some of your own at home? It’s super easy, tasty, and quick to throw together.
Continue reading “mushroom & swiss quinoa burger”
Chinese food: the epitome of diet wrecking.
There are healthier options like beef and broccoli & egg drop soup, but you can only have so much of either. What we’re all really wanting is general tso’s; deep fried, sticky-sauced, spicy general tso. But what if you could have that general tso flavor without all the fried business? Well, then sign me up!
I’ve subbed out chicken for cauliflower (vegetarian & 0pp!) and baked them until golden brown (you won’t miss it, promise!) No oil or fry pan in sight. This is a “lazy” recipe as I’ve used bottled general tso sauce. You could easily make your own (there are tons of recipes online), but I used what I had on hand and it was 100% satisfying. Faux general tso’s? Could’ve fooled me … 🙂 One whole serving of this recipe (general tso AND rice) is only 7pp. One cup of the take out general tso with chicken is roughly 15pp alone and that’s not counting the rice.
So, to break it down further:
–take-out chinese: 20pp
—skinny chinese: 7pp
–even skinnier chinese: 2pp → scroll all the way to the bottom to find out how I managed that one 😉
But anyway, that’s a savings of 12pp! (or 18pp if you choose the skinnier!)
So … what’s for dessert?? 🙂