Mashed Cauliflower

It took me a little while to jump on the cauliflower bandwagon. I was truly a skeptic. I love my potatoes. But I now feel a little racy saying I like this healthy, low carb version of mashed potatoes better than the real thing. THERE I SAID IT! They're luscious and creamy and beautiful. Try them, you will not be disappointed. 

MASHED CAULIFLOWER

INGREDIENTS:

- 1 head of cauliflower

- 1 tablespoon light cream cheese

- 1-2 tablespoons light margarine

- 1/2-1 teaspoon garlic powder (depending on how much you love garlic)

- 1/4 fresh cracked pepper

- 1 1/4 teaspoon kosher salt (plus more to taste)

- 2 tablespoons chopped chives

INSTRUCTIONS:

1. Place a pot of salted water onto the stove, cover it, and place it on high until it comes to a boil.

2. Cut the cauliflower into small florets.

3. Drop the cauliflower into the boiling water for 5-8 minutes, until a knife goes through it smoothly.

4. Drain the florets and place them into a food processor.

5. Add the rest of the ingredients and blend until smooth.

6. Serve with beef, lamb, my chicken with mushrooms, or in a big bowl by itself.

Cream-less Corn

Corn is abundant in the summer time and I absolutely love its sweet flavor. But creamed corn is loaded with fat and calories I simply cannot rationalize eating as much as I would like. This recipe gives a nice buttery flavor to the corn without all the calories.

CREAM-LESS CORN

INGREDIENTS:

- 3 to 5 ears of fresh corn, sliced off the cob
- 1/2 of a medium yellow onion, chopped
- 1 large garlic clove, minced
- 4 tablespoons light margarine, divided
- a pinch (about 1/8-1/4 teaspoon) grated nutmeg
- salt and pepper to taste

INSTRUCTIONS:

1. Place a medium skillet over medium-low heat and melt 2 tablespoons of the margarine.
2. Add the onion and garlic and sweat (NOT sauté) until translucent, about 5-7 minutes. Season lightly with salt and pepper.
3. Crank up the heat to medium and add the corn and the remaining margarine. Cook until the corn is cooked through, about 3-5 minutes. Add more salt and pepper. Finish with the nutmeg.
4. Enjoy:)

Slow Cooker Teriyaki Chicken

My mother leads such a busy life. And on top of that, she has to try to feed an extremely picky 6 year old at home. So I finally created a recipe that is easy for my mom to create and that my sister will also eat. This is that recipe:)

SLOW COOKER TERIYAKI CHICKEN

INGREDIENTS:

- 5-6 chicken breasts (about 3 lbs)
- 1 1/2 cups water
- 1/2 cup reduced sodium soy sauce
- 1/2 cup light brown sugar
- 1/2 teaspoon minced ginger
- 1 teaspoon garlic powder
- 3 tablespoons cornstarch

I accidentally left corn starch out of the photo. I'm so sorry corn starch. I will give you you're own glamour shot.

INSTRUCTIONS:

1. Place your chicken into the slow cooker. Combine the rest of the ingredients except the cornstarch in a bowl and then pour on top of the chicken.
2. Cook on high for 4 hours or on low for 7 hours.
3. Take out the chicken and place on a large, flat surface.

4. Become Wolverine and attack the chicken. Or shred the chicken with two forks. Whichever is easier for you.

YUMMY

5. Whisk the corn starch with 3-4 tablespoons of water and mix into the remaining liquid in the slow cooker. Add the chicken back in and give it a good mixin.

6. Cover and let it cook for another 30 minutes so the sauce can thicken and beautifully coat the chicken

Enjoy!