This is a quick-to-make one skillet dinner that tastes like comfort food, especially on chilly winter nights. Based on a Green Giant recipe, it is adapted for low carb and for low sodium. The changes to the recipe for the low sodium are listed after the regular recipe. You add extra chicken to make six servings instead of four and also get a little less cauliflower to keep the sodium under 100 mg.
This is flexible if you want to add another 1/2 cup of vegetable to it. Mushrooms, carrots, or shredded cabbage would work well in it. Carrots will pop the carbs up a one or two, so use them in sparingly.
Easy Skillet Chicken & Riced Cauliflower
This yummy skillet dish is based on a Green Giant recipe. It’s easy, delicious, and a snap to make.
2 tablespoons Olive Oil
1 pound boneless, skinless Chicken Breasts or Thighs, cut into 1-inch pieces
1 small Onion, chopped
2 cloves Garlic, chopped
2 cups Riced Cauliflower
1/2 cup Chicken Broth
1/4 cup Kohlrabi or Broccoli stems, chopped
1/4 cup Sweet Peppers, chopped
2 tablespoons grated Parmesan cheese
1 tablespoon Lemon Juice
1 tablespoon chopped fresh Oregano
Seasoning Salt to preference
Put chicken pieces in a bowl and sprinkle seasoning salt, salt and pepper on it, then mix the seasonings into the chicken.
In a large non-stick, deep-sided skillet, heat oil over medium heat, then brown the chicken, stirring to make sure both sides are browned. Remove to a plate and set aside. Add onion, stir, and cook about 3 minutes until it is softened. Add cauliflower and garlic and continue to stir and cook for another 3 minutes. Add the peppers and kohlrabi or broccoli stems, then stir in broth.
Bring the pan to a boil, then lower the heat to simmer and cook about 5 more minutes until the vegetables are tender and the chicken is completely cooked. Stir in the Parmesan cheese, lemon juice, and fresh oregano.
Makes 4 servings
For Low Sodium, substitute the following quantities:
1 1/2 pounds boneless Chicken Breasts
1/2 cup Low-Sodium Chicken Broth, or make your own
Mrs. Dash Seasoning of choice
Chinese New Year is coming up tomorrow, January 25th to start the Year of the Rat. But there’s nothing ratty about this quick-to-make and tasty cauliflower fried rice. You can get an easy start by using Green Giant’s Fried Rice Blend with carrots and broccoli all chopped up into crumbles to cook quickly. Or you can use one of the frozen rice blends with peas and carrots.
If you want the meat version, get pre-grilled chicken from the grocery store and shred or chop it into bite-sized pieces. Add in shrimp and you have a great celebration fried cauliflower rice that is low carb and delicious. To make this meatless for Meatless Monday, use just the shrimp or add tofu cubes. To make it vegetarian, use tofu only.
I did use a little too much soy sauce in mine, so I cut back on it in the recipe, but adjust to your own taste.
Shrimp and Chicken Fried Cauli-rice
12 oz. package Green Giant “Cauliflower Crumbles” Fried Rice Blend
1/3 cup sliced Snow Peas, fresh
1 tablespoon Olive Oil
2 teaspoons Sesame Oil
2 teaspoons Garlic, minced
2 teaspoons Ginger Root, minced or grated
1/3 cup Chicken Breast, cooked and chopped or Tofu, cubed
1/4 pound small Shrimp, peeled and deveined
2 stalks Green Onions, thinly sliced
1 tablespoon Soy Sauce
1/4 teaspoon Red Chile Flakes (optional)
Slice snow peas into small pieces and set aside. Slice green onions into thin slices using both the white and green parts.
In a deep skillet or wok, heat 1 tablespoon olive oil. Add the garlic and ginger and stir for about 2 minutes. Add the fried rice blend vegetables and stir and cook for about 7 minutes until they are softened. Add the snow peas and chicken (if using) and cook two more minutes.
Beat the eggs in a bowl and set aside for now.
Add the sesame oil, then add the shrimp and chile flakes to the mix. Cook until the shrimp start to turn pink, then add the beaten eggs and stir into the rice. Cook until the egg is done, then add the green onions and stir in. Remove from heat and stir in soy sauce.
Looking for a little comfort food on these cold winter nights? Want to keep on your Meatless Monday plan? Look no further!
This yummy meatless sauce with Italian seasonings and zucchini pairs well with spaghetti squash to give you a delicious and low carb alternative to pasta. While it comes in a little higher in carbs than I usually aim for with my recipes, it is still only 13.5 net carbs per serving.
If you’re just not into a meatless sauce, then feel free to add ground beef and/or Italian sausage to the dish. It works great either way.
Italian Vegetable Sauce with Spaghetti Squash
1 teaspoon Olive Oil
1/4 cup Onions, chopped
3 Sweet Mini-Peppers
1 teaspoon Garlic
1 15-ounce can Diced Italian Style Tomatoes
1 tablespoon Italian Seasoning Blend
Salt and Pepper to taste
2 ounces Red Wine
3 cups Spaghetti Squash
1 cup Zucchini, diced
1/2 cup Mushrooms, sliced
1 cup Spinach, fresh
Preheat oven to 385 degrees (F.)
Cut the spaghetti squash in half, remove the seeds, rub with a little olive oil, and place face down on a foil-covered baking pan. Bake for about 40 minutes until a fork inserted into the squash goes through easily. Remove and set aside to cool.
In a medium skillet, heat the olive oil, then add onions and garlic. Cook and stir for about 2 minutes until the onion sweats. Add tomatoes, seasonings, and wines. Stir and cook for a few minutes, then lower the heat to simmer and cook about 20 minutes, stirring occasionally. The sauce should be thickening. Add zucchini and cook about 10 minutes until it is almost tender. Add the sliced mushrooms and cook another few minutes.
Use a fork to separate the spaghetti strands of the squash and warm in the oven or a microwave for about three minutes.
Add the spinach to the sauce and stir it in until it is limp.
Put 3/4 cup of spaghetti squash on a plate, and top with 1/4 of the vegetable sauce. Grate Italian cheese over the top. Serve with a salad.
Happy 2020. The start of a new year and a new decade. We’ve had better starts throughout the years, but let’s make this one the best we can. Right?
I launched my new year with determination to conquer the crepe, so I bought a crepe maker. Not the dip and cook model I’d seen on Facebook that looks so simple, but the flat cooker that will make bigger crepes, not as big as the ones at the Las Vegas Paris Hotel’s buffet though. Those babies are huge! This one might go to a 10-inch crepe, but initially, I made the smaller and easier to flip 7 to 8 inch ones. My first crepe on it was a mess, stuck, wasn’t completely cooked, and practically shredded when I tried to flip it. After that, I sprayed it with cooking spray, made sure it was up to high heat, and tried again with much better success.
New flash! It’s going to be a while before I’m an expert with crepe-making, but even with the odd-shaped pancakes, they do work and taste quite good.
So, I made a simply delicious broccoli-and-cauliflower-filled crepe with ricotta and spinach and an amazing cream sauce on the top. Pop in the oven to just lightly toast the sauce and warm the whole dish up and you have a great meal for a meatless Monday or a delightful side dish with any meat or seafood entree.
While I haven’t tried it yet, I believe you can make crepes with coconut flour and unsweetened coconut milk, which makes it easier to find the flour ingredients. I’ve posted the carb count and the recipe for coconut flour crepes in case you want to experiment. When I make a batch, I’ll update this to let you know how well it works.
So, without further ado, here’s the recipe for these heavenly crepes.
Broccoli and Cauliflower Crepes with Cream Sauce
1-1/2 cups of Cauliflower, chopped
1-1/2 cups of Broccoli crown and stems, chopped
3/4 cups Mushrooms, sliced
1 cup Baby Spinach
1/2 cup Ricotta Cheese
8 Cherry Tomatoes, halved
1 tablespoon Butter
1 tablespoon Low Carb Flour
1/2 cup Heavy Cream
1/4 cup Water or Vegetable Broth
1/2 teaspoon Mrs. Dash Garlic and Herb Seasoning
1/3 cup Parmesan Reggiano Cheese, grated
3/4 cup Low carb Flour
3/4 cup Cream
1/4 cup Water
1/4 teaspoon Salt
1/4 teaspoon Pepper
Basil or Oregano if desired
Make the crepes batter. In a blender, add all the crepe ingredients and pulse until the ingredients are mixed together, then blend a little longer to make sure the flour is completely mixed in. Put in the refrigerator to chill for 30 minutes.
While the crepe batter is chilling, prepare the filling:
In a skillet, heat a tablespoon olive oil. Add cauliflower and broccoli and sauté until lightly browned. Add 1/4 cup of water plus Garlic and herb seasoning and stir. Cook a few minutes more until the vegetables are almost tender. Add sliced mushrooms and cook another 3 to 4 minutes. Remove vegetables to a bowl and set aside.
Add about a teaspoon of olive oil to the pan and heat it a minute. Add spinach and sauté until it is limp. In a small bowl, place ricotta cheese and stir to loosen and smooth,, then stir in spinach. Add a little basil or Italian seasoning and mix. Set aside.
Cook the crepes: Heat an 8 inch skillet or crepe pan until a drop of water skittles across the surface. Spray the surface with cooking sprray for each crepe. Pour 1/4 cup of the batter into the pan, lift pan from the heat, and gently roll until the batter coats most of the pan. If you have a crepe pan, spread the batter with the back of a spoon or a spreader, keeping the rounded or oval shape. Cook until the crepe looks dry on the top then carefully slide a wooden or silicone spatula under the crepe and flip it to cook the back side.
Cook for about a minute, then put on a plastic, parchment, or foil sheet on a plate. Put another sheet on top, then make the next crepe. The recipe will make 8 crepes. You will only need four for this recipe, so save the others for another meal. You can fill with eggs and cheese for breakfast.
Preheat oven to 350 degrees.
Assemble the crepes. Put the crepe in a baking pan, spread 1/4 of the ricotta mixture down the middle. Spoon in 2 to 3 tablespoons of the vegetables, then top with two cherry tomatoes cut in half. Roll or fold the crepe over the vegetables. (Mine looked more like tacos.) Slide the crepe to the end of the baking dish and repeat to make four crepes.
Make the sauce. In a skillet or pan, melt the butter. Lower the heat to medium. Stir in flour and cook until it begins to form a paste. Add cream and water along with seasoning and stir until the liquid sauce begins to thicken. Add grated cheese and stir until the sauce is thick enough to coat the back of a spoon.
Spoon 1/4 of the sauce over each crepe. Bake for 15 minutes or until the sauce looks slightly browned.
Serve with a salad or riced cauliflower.
Makes 4 crepes. A pair of crepes make a substantial dinner serving, or you can use just one as a side dish.
Coconut Flour Crepe Recipe
5 tablespoons Coconut Flour
1 cup Unsweetened Coconut Milk
1/4 teaspoon Salt
1/4 teaspoon Pepper
Basil or Oregano if desired
In a blender, add all the crepe ingredients and pulse until the ingredients are mixed together, then blend a little longer to make sure the flour is completely mixed in. Put in the refrigerator to chill for 30 minutes. Pulse a couple of times before using.
Cook as directed above. Take extra care in turning the crepes as they will be delicate.