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All Recipes Are Below
1. Loaded Cauliflower
loaded cauliflower
Ingredients:
1.25 lb cauliflower head, cut into florets
6 green onion, chopped into the green and white parts
2 tbsp butter
3 garlic cloves, minced
2 oz cream cheese
1/2 tsp sea salt
1/4 tsp black pepper
1.5 tsp ranch seasoning Mix, optional
3/4 c. organic heavy whipping cream
2 c. cheddar cheese, grated
4 slices sugar-free bacon, crumbled
Olive oil for roasting the cauliflower
Dollops of sour cream, optional
Directions:
Preheat the oven to 425 degrees.
Toss the cauliflower with ~2 Tbsp of olive oil then add it to a baking sheet. Roast the cauliflower on a baking sheet for 25 minutes. The cauliflower will get tender and some parts will brown up.
While the cauliflower is roasting, make the cheese sauce: Add butter, the white parts of the green onions, and the garlic cloves to a skillet on medium heat. Sauté until the onions are translucent (~3 minutes).
Add heavy cream, cream cheese, salt, ranch seasoning (if you’re using it), and pepper to the skillet with the onions, garlic and butter. Turn the heat to medium low and continue to cook until the cream cheese is melted. Stir in 1.5 cups of the cheddar cheese to finish the cheese sauce.
Mix the cheese sauce and the roasted cauliflower, then add it to a baking dish. Top it with the remaining cheddar cheese and roast for an additional 20 minutes, or until the cauliflower is tender.
Top the baked cauliflower, with some dollops of sour cream, the green parts of the green onions, and the crumbled bacon.
Per serving: 315 calories, 28 g fat (17 g sat), 11 g protein, 5 g carb, 587 mg sodium, 2 g sugars, 1 g fiber
6. Easy Creamy Cajun Shrimp Pasta
cajun shrimp pasta
Ingredients:
8 oz linguine pasta
2 tsp olive oil Divided into 1 teaspoon servings.
1 lb raw shrimp, deveined and shells removed.
1 Tbsp cajun seasoning divided into 1/2 Tbsp servings. You can also use creole seasoning.
4 oz andouille sausage Sliced into 1 inch pieces. You can use more if you like.
1/2 c. chopped red peppers
1/2 c. chopped green peppers
1/2 c. chopped yellow or white onions
1 c. fire roasted diced tomatoes Drained from a can.
1 Tbsp butter
1/2 c. heavy whipping cream
1/2 c. unsweetened almond milk
4 oz cream cheese Cut into chunks.
1/2 c. shredded Parmesan Reggiano Cheese
Directions:
Cook the pasta as per package instructions.
Place the shrimp in a bowl along with 1/2 Tbsp of cajun or creole seasoning. Mix to ensure the shrimp is fully coated.
Heat a skillet or pan on medium high heat. I use a cast iron skillet. Add 1 teaspoon of olive oil to the pan.
When hot, add the shrimp to the pan. Cook for 2-3 minutes on each side until it turns bright pink. Remove the shrimp and set aside.
Add an additional teaspoon of olive oil to the pan along with the chopped sausage, onions, green peppers, and red peppers.
Saute for 3-4 minutes until the vegetables are soft and the onions are translucent and fragrant. Remove the vegetables from the pan and set aside.
Reduce the heat on the pan to medium. Add the butter to the pan and allow it to melt.
Add in the heavy cream, almond milk, cream cheese, the remaining 1/2 tablespoon of cajun or creole seasoning, and parmesan reggiano cheese.
Continue to stir the sauce until all of the cheese has fully melted. The cream cheese may take some time to melt. Add in the fire roasted tomatoes and stir. Allow the mixture to cook for 2 minutes.
Add the shrimp, sausage, vegetables, and pasta to the pan and stir. Allow the pasta to cook for 4-5 minutes until combined. Serve.
Per serving: 384 calories, 28 g fat, 7 g protein, 22 g carb
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