Tasty Tuesday – Cauliflower Fried Rice

Today’s recipe is courtesy of allrecipes.com.  You can view the video on how to make this tasty meal by clicking the link.  For health reasons, it has been suggested that I go dairy-free, gluten-free and sugar-free.  I am doing my best but it isn’t easy.  So here is a recipe that I am going to try.

Ingredients

• 2 cups frozen peas
• 1/2 cup water
• 1/4 cup sesame oil, divided
• 4 cups cubed pork loin (I will substitute shrimp since I don’t eat meat)
• 6 green onions, sliced
• 1 large carrot, cubed
• 2 cloves garlic, minced
• 20 ounces shredded cauliflower
• 6 tablespoons soy sauce
• 2 eggs, beaten

Directions

1. Stir peas and water together in a saucepan; bring to a boil, reduce heat to medium-low, and cook and stir until peas are tender and heated through, about 5 minutes. Drain and discard water.
2. Heat 2 tablespoons sesame oil in a wok over medium-high heat. Cook and stir pork in hot oil until lightly browned on all sides and cooked through, 7 to 10 minutes. Transfer meat to a plate.
3. Heat remaining 2 tablespoons sesame oil the wok. Saute green onions, carrot, and garlic in hot oil until just softened, about 5 minutes. Add cauliflower; cook and stir until cauliflower had a tender but firm to the bite, 4 to 5 minutes.
4. Stir pork, peas, and and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes.
5. Move pork-cauliflower mixture to one side of the wok; pour beaten eggs onto empty side. Scramble eggs until cooked through, 3 to 5 minutes; stir cooked eggs into the pork-cauliflower mixture, breaking up any large chunks.

Hope you have a ThirtyOne-derful day!

Tasty Tuesday – Flourless Red Velvet Cake

1/8th of cake: 127 calories, 5g total fat (2g sat fat), 326mg sodium, 23.5g carbs, 4.5g fiber, 6g sugars, 6g protein — SmartPoints™ value 4*

Adios, gluten: This cake is made with chickpeas! And the cream-cheese frosting takes it to the next level…

Prep: 20 minutes    Cook: 40 minutes     Cool: 1 hour

Ingredients:
Frosting
1/4 cup reduced-fat cream cheese
2 tbsp. light whipped butter or light buttery spread (like I Can’t Believe It’s Not Butter! Light       or Brummel & Brown)
1/4 tsp. vanilla extract
3 tbsp. powdered sugar

Cake
One 15-oz. can chickpeas (garbanzo beans), drained and rinsed
1/2 cup unsweetened cocoa powder
1/2 cup (about 4 large) egg whites
1/3 cup unsweetened applesauce
1/3 cup canned pure pumpkin
1/4 cup Truvia spoonable calorie-free sweetener (or another no-calorie granulated sweetener that’s about twice as sweet as sugar; see HG FYI)
1 1/2 tsp. baking powder
1 tsp. vanilla extract
1/4 tsp. salt
2 1/2 tsp. red food coloring (like this all-natural option), or more as needed
1 tbsp. mini (or chopped) semi-sweet chocolate chips

Directions:
Preheat oven to 350 degrees. Line a 9″ round cake pan with foil, and generously spray with nonstick spray.

In a large bowl, combine all frosting ingredients except powdered sugar. With an electric mixer set to medium speed, beat until smooth, 1 – 2 minutes. Continue to beat while gradually adding powdered sugar. Beat until smooth, another 1 – 2 minutes. Cover and refrigerate.

Place all cake ingredients except food coloring and chocolate chips in a food processor. Puree until completely smooth and uniform.

Mix in food coloring. Fold in chocolate chips.

Spread mixture into the baking pan, and smooth out the top.

Bake until a toothpick (or knife) inserted into the center comes out mostly clean, 35 – 40 minutes.

Let cool completely, about 1 hour.

Spread the top of the cake with frosting. Refrigerate leftovers.

HG Tip: For easy slicing, first remove the entire cake by lifting it out by the foil lining the pan.

MAKES 8 SERVINGS

HG FYI: Truvia spoonable calorie-free sweetener is about twice as sweet as sugar. If using a no-calorie granulated sweetener that measures cup-for-cup like sugar instead of Truvia, double the amount called for in this recipe.

Thank you Hungry Girl for today’s recipe.  Have a recipe that you want to share?  Fill out the form so we can connect:

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Have a ThirtyOne-derful day!

 

Tasty Tuesday – Homemade Chex Mix

I love this festive snack foods. This is the Chex mix recipe from the back of the box but then it has been changed slightly courtesy of love.life.laughter

ingredients

4 cups of corn chex

4 cups of wheat chex

4 cups of rice chex

2 cups of mixed nuts

2 cups of pretzels

2 cups of garlic flavored bagel chips broken up

2 cups of regular flavor cheerios (sometimes i add these too they are optional)

16 tablespoons of butter (2 sticks)

4 tablespoons of worcestershire sauce (maybe more)

1 1/2 teaspoons of season salt (my favorite is tastefully simple)

1 teaspoon of garlic powder

3/4 teaspoon of onion powder

method

1. in a very large bowl, mix cereals, nuts, pretzels and bagel chips. in a secondary small microwaveable bowl melt butter for about one minute or until melted. Stir in all seasonings well. Pour over dry mixture and ensure an even coating. i use my hands to fold and toss the cereal. it will seem wet and maybe even some slightly soggy pieces but don’t worry it dries out in the oven roasting process.

2. you can microwave on high for 5-6 minutes in a microwave safe bowl stirring about every 2 minutes but i choose to roast ours in the oven. place the mix into 2 or 3 roasting pans or i also use shallow bar pans to make sure it all gets roasted. sprinkle each pan of mix with a little garlic powder on top. set oven temperature to 200-250 degrees bake for one hour stirring very 15 minutes. then lay out the chex mix on paper towels to cool before placing in an air tight container.

 

This would be the perfect addition to your New Year’s Eve Celebration…How about a gift for a hostess?  Add the mix to a Thirty One Creative Caddy (make sure it is in a bag) for an extra special gift…The creative caddy has four pockets plus one large open compartment fit school supplies, beauty products or small toys , snacks, etc. And it’s great for gifts – just don’t forget to personalize! Approx. 7.625”H x 6.75”L x 6.75”D

Tasty Oatmeal Raisin Bites

No, today is NOT Tasty Tuesday BUT with so many awesome recipes floating around, I decided to do an edition of Tasty Thursday.  Today’s recipe is courtesy of Jen at THE HAUTE MOMMY HANDBOOK.  I LOVE oatmeal raisin cookies.  Maybe it is because I can trick myself into believing that they are healthy.  I mean oatmeal is good for you and it is a POWER food with Weight Watchers, right?  The funny thing is that I can remember NEVER wanting to eat oatmeal as a child.  In fact, I didn’t even put milk on my cereal.  Who wants to eat soggy Frosted Flakes?

Since joining Weight Watchers many years ago, oatmeal is a staple on my shelf.  I love to make Hungry Girl’s GIGANTIC Oatmeal Bowls for breakfast filled with any combination of apples, bananas, blueberries or cinnamon.

 

 

INGREDIENTS

1/2 cup + 6 Tbsp butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cups whole wheat flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt (optional)
3 cups oats (quick or old-fashioned, uncooked)
1 cup raisins

PREPARATION

• Heat oven to 350° F.
• In a large bowl, beat butter and sugars until creamy.
• Beat eggs and vanilla in separate bowl, then add to large bowl. Beat all wet ingredients well.
• Combine flour, baking soda, cinnamon, and salt, and mix well with wet ingredients.
• Add oats and raisins. Mix well.
• Drop rounded tablespoons onto cookie sheets and bake for 8-10 minutes or until golden brown and fork inserted in center comes out clean.
• Cool 1 minute on cookie sheets, then move to wire rack to cool completely. Makes 4 dozen of bite size cookies.  They don’t spread when baking.

If anyone makes a batch and needs a taste tester, I’m available!!!

Have a ThirtyOne-derful day!

Tasty Tuesday – Zucchini So Low Mein with Chicken

Today’s Tasty Tuesday recipe is courtesy of Hungry Girl.  I LOVE her recipes.  The only thing I did differently in this one was to use Shrimp instead of Chicken since I am a vegetarian.  It was YUMMY!!

Here are the stats: 1/2 of recipe (about 2 1/4 cups): 277 calories, 6.5g fat, 633mg sodium, 24g carbs, 5.5g fiber, 15.5g sugars, 34g protein — PointsPlus® value 7*

Prep: 15 minutes.  Cook: 15 minutes

Ingredients:
2 tbsp. reduced-sodium/lite soy sauce
1 1/2 tsp. granulated white sugar
1 tsp. sesame oil
1/2 tsp. crushed garlic
1/2 tsp. onion powder
20 oz. (2 – 3 medium) zucchini
8 oz. raw boneless skinless chicken breast, cut into bite-sized pieces
1/4 tsp. garlic powder
1 cup frozen Asian-style stir-fry vegetables
1 cup bean sprouts
1 cup quartered mushrooms
1/4 cup chopped scallions

Directions:
To make the sauce, in a small bowl, combine soy sauce, sugar, oil, crushed garlic, and 1/4 tsp. onion powder. Mix well.

Using a spiral veggie cutter like the Veggetti, cut zucchini into spaghetti-like noodles. (If you don’t have a spiralizer, peel zucchini into super-thin strips, rotating the zucchini as you slice it.)

Bring a wok (or large skillet) sprayed with nonstick spray to medium-high heat. Add chicken pieces, and sprinkle with garlic powder and remaining 1/4 tsp. onion powder. Add frozen veggies, bean sprouts, and mushrooms. Cook and stir for about 5 minutes, until chicken is cooked through and veggies are hot and tender.

Add zucchini noodles and scallions. Cook and stir until hot and slightly softened, about 3 minutes.

Transfer wok contents to a strainer, and thoroughly drain excess liquid.

Return wok to medium-high heat, and return drained mixture to the wok. Add sauce, and cook and stir until sauce is evenly distributed and mostly absorbed, about 2 minutes.

Make a double portion of this and you have lunch for a day or two.  Portion out the servings in a plastic container and stick it in the freezer (even if you are taking the next day for lunch).  In the morning, take it out and put it in your Thirty One thermal tote.  The Lunch Break Thermal is the perfect size to fit standard food storage containers, meaning it’s a great lunch bag for work, school or just a day spent running around town. It also makes a great snack and drink bag for trips to the pool or beach. Approx. 8.5”H x 9″L x 6″D (15″L at top opening).  It can also be personalized so no one steals your lunch.

 

No need for an ice pack since your “frozen” meal will keep things cold.  By the time lunch comes around, your meal will be partially defrosted and ready for you to heat up.

Remember, to share your favorite recipe with me for a chance to be part of our Tasty Tuesday.  Not only will we highlight your recipe but we will also highlight your business.  Who has a favorite recipe?

Have a ThirtyOne-derful day!