Cauliflower Salad

This picture and recipe is another from www.genaw.com. I love cauliflower raw...but the husband not so much. I make this up in one bowl and let it sit over night for the best taste. I have made some changes to the recipe though. I love more bite to my salad so I add about 4 teaspoons of dijon mustard. I omit the green onions and add a small amount of red onion. Lastly, I am lazy I don't cook bacon up to put in this I go and purchase the bacon pieces that go on salad and just sprinkle a little in to add a little bacon flavor. I am not supposed to have that much bacon sooo....that is why I love the convenience of the prepackaged kind.  I don't know if everyone will love this one but it is worth a try. The husband will actually raw cauliflower but only if I fix it like this. Enjoy!!!



COUNTRY CAULIFLOWER SALAD
4-5 slices bacon, chopped
1 pound fresh cauliflower, chopped
1 green onion, chopped
1 hard boiled egg, chopped
1/2 cup mayonnaise
2 teaspoons Dijon mustard
Salt and pepper, to taste
Fry the bacon until crisp; drain the fat. Combine all of the ingredients and chill well before serving.
Makes 6-8 servings
Do not freeze
Per 1/6 Recipe: 190 Calories; 18g Fat; 4g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
Per 1/8 Recipe: 142 Calories; 13g Fat; 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

Grilled Smothered Chicken

GRILLED "SMOTHERED" CHICKEN 

6 boneless chicken breasts
Salt, pepper, and desired seasonings to taste
Butter 

8 ounces fresh mushrooms, sliced
1 green pepper, chopped, about 6 ounces
1/2 cup onion, chopped, 2 1/2 ounces
1 clove garlic, minced
8 ounces cheddar cheese, shredded

Flatten the chicken, if desired; sprinkle with desired seasonings. Grill until done to your taste. Meanwhile, sauté the mushrooms, green pepper, onion and garlic in butter until tender. Place the grilled chicken on a baking sheet, cover with the vegetables, then smother with cheese. Bake at 350º about 5 minutes, until the cheese is melted.

Makes 6 servings
Do not freeze

Per Serving: 332 Calories; 18g Fat; 38g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

I got the original recipe from this website: 

http://www.genaw.com/lowcarb/smothered_chicken.html

Love....Love....Love this recipe. We mostly grill the chicken but we have also baked the chicken in a glass casserole dish the oven until fully cooked then added all the sauteed veggies and a little cheddar cheese and bake until cheese melts and is ooey and gooey. We are having this tonight for dinner we are paring this with a small salad. I hope everyone enjoys this recipe. 

Sandy's Creamy Buffalo Chicken Bake

This has become a regular and a favorite recipe in our house. The chicken bake with the buffalo sauce is creamy, hot and spicy. I have had tons of people ask me for the recipe. I usually serve it on a bed of broccoli. The sauce is really a good compliment to the broccoli and gives the old veggies a little kick. I hope everyone enjoys this recipe as much as me and I encourage you go to over to www.lighterrecipes.com and check out the rest of Sandy's wonderful recipes!!! Thanks Sandy for another wonderful mainstay recipe in my house!!!

Creamy Buffalo Chicken Bake

(Aka Buffalo Chicken Dip)

www.lighterrecipes.blogspot.com

Slightly adapted from Melissa Aka Want2BeThin789

Ingredients:

13-14 oz raw, boneless, skinless chicken breasts - yields 9 oz cooked (1 1/2 Lean)

2 oz or 1/2 cup 2% reduced fat cheddar cheese (1/2 Lean)

1/4 cup Frank's Hot Wings Sauce (4 Condiments)

1/4 cup Light Hidden Valley Ranch Dressing  (2 Healthy Fats)

2 tbsp reduced fat cream cheese (2 Condiments)

6 Servings of Veggies (6 Greens)

Directions:

 Preheat oven to 350 degrees. Bake chicken breasts for 30-35 minutes or until cooked. Remove chicken breasts from pan and chop the chicken into small pieces. Place chicken inside of a baking dish. Set aside.

In a small sauce pan, combine Frank's Hot Wings Sauce, ranch dressing and cream cheese. Heat over medium high heat, stirring until cream cheese is completely melted. Once melted, pour the sauce mixture over chicken. Then sprinkle with cheddar cheese. Bake for an additional 10 minutes or until the cheese is melted. Serve with 1 1/2 cups of celery or your favorite veggies for a complete lean and green meal.

2 Servings with 1 Complete Lean and Green, 3 Condiments and 1 Healthy Fat per serving

*Note: You can use 1/4 cup fat free ranch dressing and treat it as 2 condiments. Then use 2 tbsp of regular cream cheese as your two healthy fats.