Tag: cheesy

Low-Carb White Cheddar Cauliflower “Mac” and Cheese

I have 52 days until I need to squeeze into my wedding dress, which means it’s time to detox from all the Easter candy and treats I’ve been indulging in over the last week. I also had my cake tasting last weekend at Sandra’s Cake Studio, which was AMAZING! If you live near Bowie, MD, I highly recommend her cakes for all your special occasions. That being said, I’m taking a break from sugar and embracing veggies.

I like to eat low-carb whenever I can, but I also love macaroni and cheese. Quite problematic, I know. Solution? Substitute the “Mac” with cauliflower. Genius! Cauliflower is a great veggie to substitute for starches like pasta and rice. It has a mild flavor that pairs well with a variety of ingredients. One of my favorite versions of macaroni and cheese is Panera’s white mac and cheese. It’s super creamy, decadent and a must try. That was my inspiration for this dish. Ooey-gooey white cheddar cheese, perfectly melted with cauliflower and sprinkled with parmesan cheese. Talk about a dream. I also like to sprinkle on a little Old Bay Seasoning at the end for extra flavor. For my readers who are non-Marylanders, this seasoning is a staple in Maryland.

This dish also reheats really well in the microwave, so it’s perfect to meal prep on the weekend to eat throughout the week. This cauliflower mac and cheese may cut back on the carbs, but it definitely does not cut back on flavor!

Print Recipe
 Low-Carb White Cheddar Cauliflower "Mac" and Cheese
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Melt 2 tbsp of butter in a microwave save bowl. Drizzle the melted butter into an 8x8 baking dish, greasing the bottom and sides of the dish.
  2. Shred the white cheddar cheese and add it into a large bowl. Reserve some for sprinkling on top of the cauliflower. If you buy bagged shredded cheese you can skip this step. Don’t worry, I won’t judge you. I’m all about convenience.
  3. In a microwave safe bowl, soften 4 oz of cream cheese. Add the softened cream cheese, ¼ cup of sour cream, ½ tsp of salt and ½ tsp of ground black pepper to the shredded cheese mixture.
  4. Steam 24 oz of frozen cauliflower, approximately 4 cups. I just microwave 2 of the cauliflower steam bags.
  5. Dump the cooked cauliflower into the bowl with the cheese mixture and gently mix with a spoon, evenly coating the cauliflower with all of the cheesy goodness.
  6. Transfer the cauliflower mixture into the greased baking dish. Sprinkle the rest of the shredded white cheddar cheese on top. Lastly, sprinkle shredded parmesan cheese on top to taste.
  7. Bake at 375 degrees F for 30 minutes uncovered. Remove from oven and sprinkle with Old Bay Seasoning if you are feeling adventurous. Lastly, indulge in the cheesy goodness of a low-carb “Mac” and cheese.

Low-Carb Italian Zucchini Boats

I have a really busy week ahead of me. Between work and prepping for finals, this week is sure to be a doozy. Lucky for me, I have these delicious Low-carb Italian Zucchini Boats prepped and sitting in the fridge, so I can just easily pop them in the microwave to reheat.

I have to admit; historically I have never liked zucchini. Over the past year, when I was on my hard-core low-carb diet, I started experimenting with zucchini and it grew on me. Zucchini has several nutritional benefits. Not only is it low in carbs, but also it’s packed with antioxidants, vitamins and is great for your heart and digestive health.

This is probably one of my favorite zucchini recipes because it has all the same great flavors of lasagna, minus the pasta. It’s a healthier alternative that is sure to please your taste buds. These zucchinis are stuffed with ricotta cheese, Italian sausage, and marinara sauce, topped with mozzarella cheese and drizzled with alfredo sauce. This recipe can also be easily converted into a vegetarian dish by simply omitting the sausage. I recommend trying this recipe on a weekend. It’s very easy to prepare, but does involve multiple steps, so it does take a little bit of time.

Print Recipe
 Low-Carb Italian Zucchini Boats
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Prep Time 30 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 30 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Spray a 9x13-baking dish with cooking spray and preheat the oven to 400 degrees F.
  2. Rinse and pat dry 4 zucchinis. Cut off the ends of the zucchinis and then slice them down the center lengthwise. Slightly score the inside of the zucchinis and then scoop out the centers using a spoon. Lay the zucchinis in the baking dish, skin side down so that the scooped area is exposed. Lightly sprinkle with salt and bake for 15 minutes in a 400 degree F oven.
  3. While the zucchinis are baking, prepare the meat sauce. First, chop 1 sweet yellow onion. Drizzle a skillet with 1 tsp of olive oil and brown 1 lb of Italian sausage with the onion on medium-high heat. Once sausage is browned and completely cooked, add 1 tsp of Italian seasoning, ½ tsp of oregano, a dash of crushed red pepper and 1 clove of minced garlic. Let the garlic sweat. Lastly, mix in one 24 oz jar of marinara sauce into the sausage and spice mixture.
  4. After baking for 15 minutes, remove the zucchinis from the oven. Stuff the zucchinis with ricotta cheese and then pour the meat sauce over top of the zucchinis. Sprinkle with 1 cup of shredded mozzarella cheese and then drizzle the zucchinis with half a jar, approximately 8 oz of alfredo sauce. Return the zucchinis to a 400 degree F oven and bake for 20 minutes uncovered. Remove and let cool before serving.