Twice Baked Cauliflower

If your kids like potatoes, but you have a hard time getting them to eat their cauliflower, try this glorious twice baked cauliflower dish. You can even make it healthier by using turkey bacon and low fat cheese. It tastes like a loaded baked potato. You will have the kids loving their veggies before they even realize they ate them. 

Twice Baked Cauliflower

adapted from the dainty chef

1 large head cauliflower

4 oz. cream cheese

1/2 cup greek yogurt

1/4 cup minced green onions

1/4 cup freshly grated Parmesan cheese

6 slices bacon, cooked until very crisp

1 cup sharp cheddar cheese

Preheat oven to 350 degrees. 

In a skillet, cook bacon until nice and crispy. 

Transfer to a plate lined with a paper towel, set aside until ready to use. 

Cut out stem and core from cauliflower, and cut into small florets. 

Cook in large pot of boiling salted water until cauliflower is tender, but not overly soft, about 15 minutes. 

Drain well and mash with potato masher or back of a spoon, leaving some chunks. Crumble the cooled bacon into pieces. Fold in the cream cheese, greek yogurt, green onion, Parmesan, and 3/4 of the crumbled bacon.

Spread evenly in a medium-sized casserole dish. Sprinkle evenly with the cheddar cheese and remaining bacon. 

Bake 30-35 minutes, or until hot and bubbly.

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Vegetarian Chicken Fried Quinoa

One of my all time favorite things to eat is Chicken Fried Rice. I love to keep it in the fridge for a snack. In an effort to eat more healthy, I decided to give it a try with Quinoa instead of rice. My husband calls me the queen of quinoa because I have been making it for years, long before all the hype started. 
Since Quinoa is full of protein and has less calories and carbs than rice, I had to give it a shot. Oh. My. Goodness. I have found a new favorite thing. Vegetarian Chicken Fried Quinoa. You can easily add chicken if you wish. I prefer it without it. Much healthier, this packed with protein side dish could easily be the main dish in my mind. You absolutely must make this. You won't be sorry! Make a double batch and keep it in the fridge for an easy protein snack. It reheats wonderfully! Great for packing a lunch too!

Vegetarian Chicken Fried Quinoa
4 tsp canola oil
2 eggs, beaten
1/2 cup chopped onion
2 tbsp chopped green onion (optional more for garnish)
1/2 cup chopped carrots
1 tbsp minced garlic
4 cups cooked quinoa
3/4 tsp salt
1/4 tsp black pepper
1 tbsp butter
1/4 cup braggs amino acids or gluten free soy sauce
Salt and pepper to taste

Cook your Quinoa according to package directions. I like to cook mine in vegetable broth instead of water for added flavor. So I cook 2 parts broth to one part quinoa simmering until all broth is absorbed. Set aside.

Heat a nonstick skillet over medium heat. Add 1 tsp oil and 1 tbsp butter,

1 TB Garlic, and sprinkle with salt and pepper.

Add the remaining 2 tbsp oil to the pan, and raise the heat to medium-high. Sauté the onion, green onion, and carrots until tender - about 2-3 minutes. 

Move to the side of the pan.

Add the beaten eggs to the skillet and scramble the eggs until firm.

Mix together the quinoa, scrambled eggs, Salt, and pepper, and veggies stirring well.

 Add the  braggs amino acids or gluten free soy sauce to the mixture. Let cook for a few minutes, then flip over. Cook for another few minutes til a little crispy. 

Stir together. Top with optional green onions for garnish and serve!

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Slow Cooker Shredded Beef Enchiladas

Life comes at you fast. Lately I find my time more and more limited, with so many tasks to finish, I sometimes have a hard time keeping up. This is the main reason I love my Crock Pot so much. I love that I can throw something in there and let it do the work for me on a busy day. 

The Men in my life love shredded beef. These Enchiladas are a big hit. I actually make a bunch of the shredded beef at the beginning of the week and use it for enchiladas, taco's, chimichanga's, nacho's etc... So enjoy this recipe! It is good for more than just enchiladas!

Crock Pot Shredded Beef Enchiladas

To start off you need to make the shredded beef in the slow cooker: 

1 (10.5 ounce) can beef broth
3 diced tomatoes
2 jalapeno peppers chopped
1 sweet onion, chopped
4 cloves garlic, minced
3-4 pounds tri-tip beef roast
2 tablespoons ground cumin
2 tablespoons chili powder
2 teaspoons salt
2 teaspoons freshly cracked black pepper
In small bowl, combine the cumin, chili powder, salt and black pepper.

Sprinkle the spice mixture over the beef so that it is evenly coated and place in the crock pot Prepare all veggies by cleaning and chopping them. Place them in the crock pot.

Add Beef Broth and cook on low for 8 hours or high for 4 hours.

Shred your meat with 2 forks and drain off excess liquid.

While the shredded beef is cooking make the enchilada sauce:

1 tablespoon vegetable oil

1 onion, minced

1/2 teaspoon salt

3 tablespoons chili powder 

3 garlic cloves,minced

2 teaspoons cumin

2 teaspoons sugar or 1 tsp stevia

2 (8-ounce) cans tomato sauce

1/2 cup water

Pepper

Heat the oil in a 12″ skillet over medium heat until shimmering.

Add the onion and salt and cook until softened, about five minutes.

Stir in the chili powder, garlic, cumin, and sugar. Cook until fragrant, about fifteen seconds.

Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about five minutes.

Season with salt and pepper to taste.

Preheat oven to 375 degrees.

Now you need to assemble the enchiladas:

You need plain corn tortillas. 

Heat up the corn tortillas. I do this in a steamer, you can fry them in oil, or heat them in the microwave wrapped in a wet paper towel. Whatever way you choose, heat them up in batches to soften them. 

Add shredded beef to the middle of each tortilla, add some cheese and roll up. 

Place in a baking dish. 

Repeat until all the beef is used.

Top with your enchilada sauce and more cheese. 

Bake for 30 minutes. 

Serve hot topped with Cilantro. 

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