#cauiflower

[numb3rth30ry]

1. Mandelbulb.

2. Mandelbulb.

3. Broccoli(?).

4. Mandelbroccoli...(?).

Mathematics is beautiful. <3

[resonatingfern]

Do you think... sylvari have to deal with garden pests? Like carry around a pocketful of thyme so the cabbage worms don’t come walk all over their arms and nibble on them?

[anonymoushouseplantfan]

The cauiflower gnocchi from Trader Joe's is LIFE! So many things one can do with it! My favorite is ghee with cinnamon, diced apples, and a tiny of powdered sugar. Almost like an apple pie bowl. It's great!

I’m going to have to try that. Thanks!

We are eating cauliflower and zucchini everything thanks to my husband's diet. I’ll be trying keto beef bourguignon with cauliflower gnocchi next. Wish me luck!

[bobbequeen-blog]

Dreamy Creamy Cauliflower Casserole

Dreamy Creamy Cauliflower Casserole

Yesterday, I started over on my keto program. I had been doing it in earnest all the way through Lent and then poof, I fell off the wagon. I could blame it on the fact that I am a potato chip addict and every time I visit my mother she insists on putting out bowl after bowl of junk food. Every Thursday she puts out a bowl of chips, a bowl of Cheetos, a bowl of Doritos, etc. Then she chides me…

[calvinhobbesfan]

Prep Life, Chicken Thighs with roasted Cauliflower and egg noodles and vodka sauce. #joule #cookwithjoule #chicken #cauiflower #pasta #instagood #instaprep #preplife #prepchef #anyonecancook (at Irvine, California) https://www.instagram.com/p/BocfSADjuZ9/?utm_source=ig_tumblr_share&igshid=16ds9pks3zdq

[i-need-to-vent-so-badly]

Yeah, cauiflower and kale are healthy and are delicious served certain ways, but have you ever talked about anything else BECAUSE IM TIRED OF HEARING ABOUT YOUR DAMN BUFFALO CAULIFLOWER RECIPE ASHLEE.

Also, team Swiss chard and bok choy.

[crazy4tank]

Sour Cream Chicken Bake

New Post has been published on https://foodloverrecipes.com/blog/sour-cream-chicken-bake/

Sour Cream Chicken Bake

posted by Kalyn Denny on December 7, 2020

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If you’re not against using a convenience product like canned soup, this Sour Cream Chicken Bake is delicious and easy to make! And this recipe is kid-friendly and super low in carbs!

PIN this tasty chicken dinner to try it later!

Sour Cream Chicken Bake is a recipe I shared in the first year of my blog, and since then it I have revised and improved the recipe a few times. The biggest change is that now I use the method I’ve come to love in several other chicken bake recipes, where I lightly brown the chicken, cut it into strips, and layer it into a casserole dish to be finished with a topping or sauce. 

And if you’re looking for easy recipes to make during this busy time of year, this is absolutely delicious and it’s super low in carbs even though it uses a can of cream of chicken soup! Kara and I made this twice to perfect the slight changes to the recipe, and we agreed that this updated version was definitely a keeper! (Check historical notes below for more about the original recipe and a link to the printer-friendly version of that for anyone who was a fan of the old version.)

How Many Carbs are in Cream of Chicken Soup?

The Campbell’s Cream of Chicken Soup (affiliate link) I used in this recipe has 22 carbs in a can. But even with those carbs, with 8 servings this recipe calculates at 5 carbs per serving. I didn’t use Gluten-Free Cream of Chicken Soup (affiliate link), so I don’t know if it has more carbs. I don’t use canned soup much, but I do think the convenience makes it good for some people. Here’s a link to make your own chicken soup replacement if you prefer not to use the canned soup, although the replacement recipe has flour and butter, so it will add some carbs.

How to Make Sour Cream Chicken Bake:

(Scroll down for complete recipe with nutritional information.)

Preheat oven and spray casserole dish with non-stick spray.

Mix together the Poultry Seasoning (affiliate link), Onion Powder (affiliate link), salt and pepper in a small bowl.

Trim chicken breasts and rub on both sides with seasoning mixture.

Heat olive oil in large frying pan and brown chicken about 3 minutes per side.

Cut browned chicken breasts into three or four strips each. 

Lay chicken strips crosswise going down the baking dish. 

Measure out the grated cheese; then mix together cream of chicken soup, sour cream, lemon juice, and one cup of cheese to make the sauce.

Spread the sauce mixture over chicken strips, then sprinkle with the other cup of grated cheese. (You can use less cheese if you prefer.)

Bake 35-40 minutes, or until the cheese is melted and the top is starting to brown. 

Serve hot and enjoy!

Make it a Meal:

I’d eat this with a green salad and something simple like Roasted Broccoli with Garlic or Roasted Asparagus with Garlic to balance out the meal. You could also serve with Easy Cauiflower Rice, which would be delicious with the sauce.

More Easy Chicken Bake Recipes:

Easy Low-Carb Greek Chicken Bake Salsa Verde Chicken Bake Chicken Bake with Olive and Caper Sauce

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

Ingredients

2 tsp. poultry seasoning

2 tsp. onion powder

1/2 tsp. salt (or to taste)

1/2 tsp. fresh-ground black pepper

6 large boneless, skinless chicken breasts

1 T olive oil

one 10.5 oz. can Cream of Chicken Soup

1/2 cup sour cream

1 T fresh-squeezed lemon juice

2 cups finely grated white cheddar

Instructions

Preheat oven to 350F/175C. Spray a 9.5 inch x 12 inch casserole dish with non-stick spray.

Mix together the Poultry Seasoning (affiliate link), Onion Powder (affiliate link), salt and pepper in a small bowl.

Trim the chicken breasts and rub on both sides with the seasoning mixture.

Heat olive oil in a large non-stick frying pan and brown chicken until it's lightly browned on both sides, about 3 minutes per side.

Cut browned chicken breasts into three or four strips each.

Lay chicken strips crosswise in the baking dish. (You may have to stagger them to get them all to fit.)

Measure out the grated cheese; then mix together cream of chicken soup, sour cream, lemon juice, and one cup of cheese to make the sauce.

Spread the sauce mixture over the chicken breasts, then sprinkle over the other cup of grated cheese. (You can use less cheese if you prefer.)

Bake 35-40 minutes, or until the cheese is melted and the top is starting to brown.

Serve hot and enjoy!

Notes

I used my fresh-frozen lemon juice.

This recipe was adapted years and years ago from a neighborhood cookbook that I no longer have and didn’t write down the name. I've been making this for many years and have improved it a few times through the years. 

Nutrition Information:

Yield:

8

Serving Size:

1 Amount Per Serving: Calories: 356Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 119mgSodium: 703mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 36g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions: I rarely cook with canned soup any more, but when I was first starting out on the South Beach Diet I did eat this type of dish occasionally, and it didn’t seem to impact my weight loss, so I am tagging this recipe for the South Beach Diet. But even if you use the low-fat ingredients recommended by South Beach, this recipe is still fairly high in saturated fat, so I’d consider this a “once-in-a-while treat” if you’re actively trying to lose weight on South Beach. Even though canned soup has some carbs, everything else here is a low-carb ingredient so this recipe is very low in carbs, although I realize some low-carb and Keto eaters might not want to use a convenience-food ingredient like canned soup. 

Find More Recipes Like This One: Use Kid Friendly Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can alsoFollow Kalyn’s Kitchen on Pinterestto see all the good recipes I’m sharing there.

Historical Notes for This Recipe: This recipe was first posted in 2005, when I made the recipe with my friend Susan and her five-year old daughter Sophia! It was updated with greatly-improved recipes in 2013, and then updated again and slightly revised in 2020. I prefer the revised version where the chicken is browned slightly before it’s cooked with the sauce, but here is the printer-friendly of the original recipe if anyone is looking for that.

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posted by Kalyn Denny on December 7, 2020

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We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

[fusionfoodrecipes-blog]

CAUIFLOWER WINGS👩🏼‍🌾🤵🏼👨🏻‍🍳👩‍🚒 nutritious and brilliant🧥🧥Posted @withregram • @naturally.dan Cauli Wings🔥 🌱 Ingredients (marinade) - 1 cauliflower - 350g vegan joghurt - 50g Soymilk - optional: 40g Orange juice - 1 tea spoon smoked Paprika - 1 tea spoon Paprika - 1 tea spoon garlic - 1 handful fresh parsely - 1 tea spoon rosemary - Salt & pepper Ingredients (crust) - 100g Panko - 1 tea spoon smoked Paprika - 2 table spoons flour - 1 table spoon starch - Salt and pepper 🌱 🛠️ Cover the bite size cutted cauliflower with some flour then let them marinade for about 30 Minutes 🛠️ Cover the cauliflower with the crust 🛠️Drizzle some olive oil over them 🛠️ Bake for 20 Minutes at 180°C then turn to 200°C for 10 Minutes https://www.instagram.com/p/CDYAVOsJxSI/?igshid=972k8v0f03fe

[ireth2773]

#lunch was #chickpea pasta with #carrot #broccoli and cauiflower and also #stirfried #fishcake and #crabmeat https://www.instagram.com/p/B8qtgMUnDWX/?igshid=1k6uunjocmnyg

[positiveweightloss]

Day 3/30 Complete

Day 3 was a breeze as well. No issues staying on track. I stopped by a little health food store to pick up almond flour and coconut aminos, plus I bought a hand blender so I can make mayo and sauces! Very exciting.

Also!!!! I tried cauliflower rice for the first time and it seriously blew me away. It's better than real rice and I do not believe I am saying that in a fit of delusion.

I'm starting to get more energy too. Like I'm THINKING of going to the gym.

Food for the day: bananas, apples, orange, walnuts, coffee, la croix, kombucha, cauiflower rice with cajun sauce (cauliflower, tomato, celery, bell pepper, yellow onion, garlic), potato, eggs, green onion

[goketoquickposts]

Cheesy Baked Cauiflower Tots – 1/2 large head caulflower, coarsely chopped 1/3 c… https://ift.tt/2nIPenb

[thekentuckygent]

One of my favorite places to eat in Louisville, @eatnaive, is now full-service and back open for lunch! Some of my favorite menu items include their Curry Chicken Salad Sandwich, (pictured here), General Tso’s Cauiflower 😍, and their Torched Caesar Salad. Tbh though you can’t go wrong with anything on their menu! #outnlou #eatlovelouisville #louisvillelove #eeeeeats — view on Instagram http://bit.ly/2GDlfnM

[quxina]

Wanting to cook Mexican Cauiflower "Rice"? Learn how to cook Mexican Cauiflower "Rice" by watching this Mexican Cauiflower "Rice" video. Mexican Cauiflower "Rice"

[crazy4tank]

Sour Cream Chicken Bake

New Post has been published on https://foodloverrecipes.com/blog/sour-cream-chicken-bake/

Sour Cream Chicken Bake

posted by Kalyn Denny on December 7, 2020

email

Twitter

Facebook

Pinterest

Yummly

If you’re not against using a convenience product like canned soup, this Sour Cream Chicken Bake is delicious and easy to make! And this recipe is kid-friendly and super low in carbs!

PIN this tasty chicken dinner to try it later!

Sour Cream Chicken Bake is a recipe I shared in the first year of my blog, and since then it I have revised and improved the recipe a few times. The biggest change is that now I use the method I’ve come to love in several other chicken bake recipes, where I lightly brown the chicken, cut it into strips, and layer it into a casserole dish to be finished with a topping or sauce. 

And if you’re looking for easy recipes to make during this busy time of year, this is absolutely delicious and it’s super low in carbs even though it uses a can of cream of chicken soup! Kara and I made this twice to perfect the slight changes to the recipe, and we agreed that this updated version was definitely a keeper! (Check historical notes below for more about the original recipe and a link to the printer-friendly version of that for anyone who was a fan of the old version.)

How Many Carbs are in Cream of Chicken Soup?

The Campbell’s Cream of Chicken Soup (affiliate link) I used in this recipe has 22 carbs in a can. But even with those carbs, with 8 servings this recipe calculates at 5 carbs per serving. I didn’t use Gluten-Free Cream of Chicken Soup (affiliate link), so I don’t know if it has more carbs. I don’t use canned soup much, but I do think the convenience makes it good for some people. Here’s a link to make your own chicken soup replacement if you prefer not to use the canned soup, although the replacement recipe has flour and butter, so it will add some carbs.

How to Make Sour Cream Chicken Bake:

(Scroll down for complete recipe with nutritional information.)

Preheat oven and spray casserole dish with non-stick spray.

Mix together the Poultry Seasoning (affiliate link), Onion Powder (affiliate link), salt and pepper in a small bowl.

Trim chicken breasts and rub on both sides with seasoning mixture.

Heat olive oil in large frying pan and brown chicken about 3 minutes per side.

Cut browned chicken breasts into three or four strips each. 

Lay chicken strips crosswise going down the baking dish. 

Measure out the grated cheese; then mix together cream of chicken soup, sour cream, lemon juice, and one cup of cheese to make the sauce.

Spread the sauce mixture over chicken strips, then sprinkle with the other cup of grated cheese. (You can use less cheese if you prefer.)

Bake 35-40 minutes, or until the cheese is melted and the top is starting to brown. 

Serve hot and enjoy!

Make it a Meal:

I’d eat this with a green salad and something simple like Roasted Broccoli with Garlic or Roasted Asparagus with Garlic to balance out the meal. You could also serve with Easy Cauiflower Rice, which would be delicious with the sauce.

More Easy Chicken Bake Recipes:

Easy Low-Carb Greek Chicken Bake Salsa Verde Chicken Bake Chicken Bake with Olive and Caper Sauce

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

Ingredients

2 tsp. poultry seasoning

2 tsp. onion powder

1/2 tsp. salt (or to taste)

1/2 tsp. fresh-ground black pepper

6 large boneless, skinless chicken breasts

1 T olive oil

one 10.5 oz. can Cream of Chicken Soup

1/2 cup sour cream

1 T fresh-squeezed lemon juice

2 cups finely grated white cheddar

Instructions

Preheat oven to 350F/175C. Spray a 9.5 inch x 12 inch casserole dish with non-stick spray.

Mix together the Poultry Seasoning (affiliate link), Onion Powder (affiliate link), salt and pepper in a small bowl.

Trim the chicken breasts and rub on both sides with the seasoning mixture.

Heat olive oil in a large non-stick frying pan and brown chicken until it's lightly browned on both sides, about 3 minutes per side.

Cut browned chicken breasts into three or four strips each.

Lay chicken strips crosswise in the baking dish. (You may have to stagger them to get them all to fit.)

Measure out the grated cheese; then mix together cream of chicken soup, sour cream, lemon juice, and one cup of cheese to make the sauce.

Spread the sauce mixture over the chicken breasts, then sprinkle over the other cup of grated cheese. (You can use less cheese if you prefer.)

Bake 35-40 minutes, or until the cheese is melted and the top is starting to brown.

Serve hot and enjoy!

Notes

I used my fresh-frozen lemon juice.

This recipe was adapted years and years ago from a neighborhood cookbook that I no longer have and didn’t write down the name. I've been making this for many years and have improved it a few times through the years. 

Nutrition Information:

Yield:

8

Serving Size:

1 Amount Per Serving: Calories: 356Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 119mgSodium: 703mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 36g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions: I rarely cook with canned soup any more, but when I was first starting out on the South Beach Diet I did eat this type of dish occasionally, and it didn’t seem to impact my weight loss, so I am tagging this recipe for the South Beach Diet. But even if you use the low-fat ingredients recommended by South Beach, this recipe is still fairly high in saturated fat, so I’d consider this a “once-in-a-while treat” if you’re actively trying to lose weight on South Beach. Even though canned soup has some carbs, everything else here is a low-carb ingredient so this recipe is very low in carbs, although I realize some low-carb and Keto eaters might not want to use a convenience-food ingredient like canned soup. 

Find More Recipes Like This One: Use Kid Friendly Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can alsoFollow Kalyn’s Kitchen on Pinterestto see all the good recipes I’m sharing there.

Historical Notes for This Recipe: This recipe was first posted in 2005, when I made the recipe with my friend Susan and her five-year old daughter Sophia! It was updated with greatly-improved recipes in 2013, and then updated again and slightly revised in 2020. I prefer the revised version where the chicken is browned slightly before it’s cooked with the sauce, but here is the printer-friendly of the original recipe if anyone is looking for that.

email

Twitter

Facebook

Pinterest

Yummly

posted by Kalyn Denny on December 7, 2020

Don’t Miss a Recipe!

subscribe to receive new recipes via email:

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

[fabfitfoodie-blog1]

Keto Day 3 (Taco Tuesday)

Breakfast and Lunch

Leftover bagels and sausage ricotta cauliflower bake- so easy to reheat leftovers! 

Dinner

Taco Tuesday

Mexican Chicken: 2 large chicken breasts, 1 packet low sodium taco seasoning, 1/2 can salsa.  Cook in crockpot on low for 8 hours or on high for 4 hours. 

Mexican Cauliflower Rice: 4.5g net carbs 

Ingredients: 2 bags steamable cauliflower rice, 2 oz tomato paste, 1 cup hot water, 1 small can diced green chiles, cumin, minced garlic, onion powder, and salt to taste

Instructions: Add cooked cauiflower rice into a bowl with all other ingredients and mix well! 

This recipe was soooo simple! The cauliflower rice consistency was a bit hard for me to get over in this recipe, but we ended up adding a bit of mexican queso on top and that definitely helped with the flavor!  

Add whatever toppings to this meal that you desire or eat as is! We added sour cream, avocado and hot sauce!

- 1 serving of sour cream is about 2 carbs

- 1/2 an avocado is only about 2-4 grams net carbs depending on the size!

- Most hot sauces have 0 grams of carbs! 

Chips/Mini Taco Shells 

Recipe: Preheat oven to 350. Take 6 slices of thin Sargento cheddar cheese slices and brake into 4 squares per slice. Place on a baking sheet lined with parchment paper (do not substitute wax paper or foil because they will stick)! Top each 1/4 slice of cheese with a jalapeno (we used sliced pickled jalapenos from a jar), then top each slice with some shredded mozzarella cheese.  Bake at 350 for 7 minutes or until desired crisp level is achieved. 

These are SO simple and sooo delicious.  They were supposed to be chips but didn’t turn out as crispy as I expected so we used them as mini taco shells. 

[carb-recipes]

Cheesy Baked Cauiflower Tots – 1/2 large head caulflower, coarsely chopped 1/3 c… https://ift.tt/2PuYZOO