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Cauliflower Bacon Ranch Salad

Cauliflower Bacon Ranch Salad

October 30, 2018/0 Comments/in Salad, Side Dish /by Cherie DeBrule

Cauliflower Bacon Ranch Salad

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Author: Cherie | Taste & Review
Prep Time: 15
Total Time: 15

Ingredients

Scale

SALAD

¾ head of cauliflower
1/4 head broccoli
1 bunch green onions, diced
2 (2.8 oz.) packages real bacon recipe pieces
Colby jack cheese, cubed
1 1/2 cup cashew halves

Creamy Dressing

1 1/2 cup sour cream
1 1/2 cup mayonnaise
1 seasoning packet dry ranch dressing mix

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Instructions

In a large bowl add the sour cream, mayo, and dry ranch dressing mix. Stir till well combined.
On a cutting board cut up the cauliflower, broccoli, green onions, and Colby jack cheese and add to large mixing bowl.
Add the real bacon pieces and cashew halves.
Stir with a large spoon to combine all ingredients.

Notes

If you are going to serve this later add the bacon before serving so it doesn’t become soggy.

Nutrition

Serving Size: 8
Calories: 588
Sugar: 5
Sodium: 523
Fat: 56
Saturated Fat: 13
Unsaturated Fat: 40
Trans Fat: 0
Carbohydrates: 15
Protein: 10
Cholesterol: 48

Low Carb Loaded Cauliflower Casserole

Low Carb Loaded Cauliflower Casserole

October 3, 2018/0 Comments/in Hotdish, Low Carb, Side Dish /by Cherie DeBrule

Low Carb Loaded Cauliflower Casserole

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Author: Cherie | Taste & Review
Prep Time: 15
Cook Time: 40
Total Time: 55

Ingredients

Scale

For The Cauliflower Casserole

1 large head cauliflower, cut into florets
2 tablespoon butter
1 cup heavy cream
2 oz. cream cheese
1 cup Top The Tator sour cream
1 cup shredded sharp cheddar cheese
2 cloves garlic, minced
½ teaspoon onion powder
½ teaspoon himalayan salt
½ teaspoon pepper

Casserole Toppings

½ cup shredded sharp cheddar cheese
1 (3 oz bag) real bacon bits
1/4 cup chopped green onions
1 tablespoon parsley

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Instructions

Preheat the oven to 375ºF.
Cut the cauliflower into small chunks or florets and add them to a medium pot with water.
Bring the pot to a boil and while you are waiting you can chop up the green onions and mince the garlic.
After it boils for 5 minutes reduce heat to simmer and cook for another 10 minutes. Drain the water.
You can mash the cauliflower at this point with a potato masher in a large bowl or place in a food processor. Add the butter, heavy cream, cream cheese, Top The Tator sour cream , shredded cheddar cheese, minced garlic, onion powder, himalayan salt, and pepper.
Mash until it is smooth like mashed potatoes.
Place the mashed cauliflower into a baking dish. Then add shredded cheddar cheese, bacon bits, green onions, and parsley on top.
Bake in the oven for 20 minutes or until cheese is melted.
Serve immediately and enjoy!

Nutrition

Serving Size: 6
Calories: 498
Sugar: 4
Sodium: 743
Fat: 43
Saturated Fat: 24
Unsaturated Fat: 15
Trans Fat: 0
Carbohydrates: 15
Protein: 17
Cholesterol: 125

Slow Cooker Breakfast Tator Tot Casserole

Slow Cooker Breakfast Tater Tot Casserole

June 7, 2018/0 Comments/in Breakfast, Hotdish /by Cherie DeBrule

Slow Cooker Breakfast Tater Tot Casserole

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Author: Bryon | Taste & Review
Prep Time: 20
Total Time: 180

Ingredients

Scale

1/2 lb thick-cut bacon, chopped
1 yellow onion, diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 bunch green onions, diced
2 garlic cloves, minced
2 1/2 cups shredded cheddar cheese
1 (7 ounces) precooked sausage links, chopped
1 (32 ounces) package frozen tater tots
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 cup cauliflower, riced
1 (10 1.2 Oz) can cream of mushroom soup

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Instructions

Turn on the slow cooker to high.
On a cutting board cut the bacon and sausage. The meat should be cut in chunks not in crumbles. Add both the sausage and bacon to a large frying pan over medium heat. Cook until crispy. Transfer the cooked bacon and sausage to the slow cooker. Reserve the grease in the frying pan.
Go back to the cutting board and chop up the yellow onion, red bell pepper, green bell pepper, garlic, and green onion. Then use a box grater to rice the cauliflower into the size of rice. Rice enough cauliflower to make 1 cup, leaving any large tough stems behind. Add the chopped vegetables to the frying pan that has the grease from the meat in the pan. Cook until the onions turn translucent and the vegetables have cooked through, about 10 minutes. Place the cooked vegetables, shredded cheese, salt, black pepper, garlic powder, cream of mushroom soup to the slow cooker. Stir till well combined.
While the crock pot is starting to heat up the other ingredients you can fry up the tater tots. Place the tater tots in the frying pan for 5 minutes and then turn them over and fry for another 5 minutes or until crispy. Transfer the crispy tater tots to the slow cooker, reserving some tater tots to be placed on top. Slowly stir all the ingredients together in the slow cooker and then place the rest of the tater tots on top.
Cover and cook on high for 2-3 hours

Nutrition

Serving Size: 8
Calories: 493
Sugar: 3
Sodium: 1405
Fat: 30
Saturated Fat: 13
Unsaturated Fat: 14
Trans Fat: 0
Carbohydrates: 37
Protein: 20
Cholesterol: 63

Green Onion Egg Drop Soup

Green Onion Egg Drop Soup

March 12, 2018/3 Comments/in Soup /by Cherie DeBrule

Green Onion Egg Drop Soup

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Author: Bryon | Taste & Review
Prep Time: 5
Cook Time: 10
Total Time: 15

Ingredients

Scale

8 cups chicken stock
2 tablespoons chicken stock
1 teaspoon finely cut fresh ginger
2 tablespoon soy sauce
2 tablespoon corn starch
½ teaspoon salt
½ teaspoon black pepper
5 eggs, lightly beaten
5 green onions, chopped

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Instructions

In a stock pot add the 8 cups of chicken stock, fresh ginger, and soy sauce. Bring the soup base to a boil.
In a small bowl combine the 2 tablespoons chicken stock and 2 tablespoons corn starch. Keep stirring until the cornstarch is dissolved then add to the soup base. Reduce heat to simmer.
While the soup is simmering beat 5 eggs in a medium size bowl. Slowly pour into the soup base while stirring the soup in one direction. Turn the heat off.
Add in salt, black pepper, and green onions. Serve immediately.

Nutrition

Serving Size: 10
Calories: 117
Sugar: 3
Sodium: 613
Fat: 5
Saturated Fat: 1
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 9
Protein: 8
Cholesterol: 99

Dill Pickle Chicken Pasta Salad

July 9, 2017/1 Comment/in Dinner, Main dish, Pasta, Salad, Side Dish /by Cherie DeBrule

Dill Pickle Chicken Pasta Salad

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Author: Cherie | Taste And Review
Prep Time: 10
Cook Time: 30
Total Time: 40

Ingredients

Scale

16 oz. (1 box) shells pasta
1 pound chicken breast
1 green onion bundle
2 cups cheddar cheese curds
6 Gedney Dill Pickles
Hidden Valley Ranch Buttermilk Recipe Packet- Salad Dressing
& Seasoning Mix.
1 cup mayo
1 cup buttermilk
2 tablespoon dill weed
1/4 cup dill pickle juice

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Instructions

Cook the pasta according to package directions; rinse and drain. Place chicken breasts into a saucepan with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. In a large mixing bowl add the mayo, buttermilk, dill weed, and dill pickle juice. Stir until well blended. On a cutting board cut up the green onion, pickles, cheese curds, and add to mixing bowl. Add the pasta and stir until well coated. Chill for an hour before serving.

Nutrition

Serving Size: 6
Calories: 826
Sugar: 6
Sodium: 1248
Fat: 43
Saturated Fat: 11
Unsaturated Fat: 30
Trans Fat: 0
Carbohydrates: 63
Protein: 44
Cholesterol: 114

Spaghetti With Chicken & Thai Peanut Sauce

Spaghetti With Chicken & Thai Peanut Sauce

July 7, 2017/1 Comment/in Main dish, Pasta /by Cherie DeBrule

Spaghetti With Chicken & Thai Peanut Sauce

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Author: Cherie | Taste And Review
Prep Time: 15
Cook Time: 24
Total Time: 39

Ingredients

Scale

5 chicken breasts cooked and shredded
Half a box of spaghetti noodles
1 cup finely shredded carrot
1 Tablespoon minced garlic
2 cups of edamame beans
Half of poblano pepper
One red bell pepper
5 green onions
1 ounce of water chestnuts diced
1/3 cup smooth peanut butter
1/4 cup regular soy sauce
2 tablespoon rice vinegar
5 tablespoon sesame oil
2 tablespoon light brown sugar, packed
1 teaspoon fresh grated ginger, don’t use ginger powder
1 1/2 tsp Sriracha
Honey roasted peanuts (Garnish on top for presentation)
Sesame seeds (Garnish on top for presentation)
2 tablespoon cilantro, rough chopped (Garnish on top for presentation)

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Instructions

Place chicken breasts into a saucepan with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. While chicken is cooking make the sauce. In a medium size bowl whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, ginger, brown sugar, garlic, and Sriracha. Cook spaghetti noodles according to package directions; rinse and drain. While noodles are cooking cut up the poblano pepper, red bell pepper, green onions, water chestnuts and set aside in a large mixing bowl. Then after noodles are drained add the noodles to the mixing bowl along with the shredded chicken and edamame beans. Stir well make sure sauce covers the noodles. Garnish with cilantro, peanuts and sesame seeds.

Notes

Taste for hotness and fix to your liking.

Nutrition

Serving Size: 6
Calories: 441
Sugar: 10
Sodium: 707
Fat: 24
Saturated Fat: 4
Unsaturated Fat: 17
Trans Fat: 0
Carbohydrates: 25
Protein: 33
Cholesterol: 61

Broccoli & Sausage Egg Bake

Broccoli & Sausage Egg Bake

May 18, 2017/0 Comments/in Breakfast, Low Carb /by Cherie DeBrule

Broccoli & Sausage Egg Bake

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Author: Cherie | Taste And Review
Total Time: 45

Ingredients

Scale

7 eggs
4 sausage patties
1 package (12 ounces) frozen broccoli florets
1 cup of cream of broccoli soup
1/2 cup of skim milk
2 cups of finely shreded colby jack cheese
1/3 cup of green onion
1/2 teaspoon salt
1/2 teaspoon pepper

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Instructions

Preheat the oven to 400º F. Take out a mixing bowl and crack the eggs into a bowl and whisk together. Then add the cream of broccoli, skim milk, salt, and pepper. Whisk till all are combined and pour into 9 x 13 baking pan coated with cooking spray.
Cook the sausage in a sauce pan drain the grease and then cut up the sausage and put into the egg mixture pan. Cut up the green onion and add to mixture. Cook the broccoli in a small pan on the stove with water. Cook on high for 5 minutes. Drain the cooked broccoli into a colander. After it cools cut the broccoli up to smaller pieces then add to egg mixture. Stir in the shredded cheese. Sprinkle parsley on top. Bake in the oven for 30 to 35 min or until the center is set.

Nutrition

Serving Size: 6
Calories: 361
Sugar: 2
Sodium: 521
Fat: 27
Saturated Fat: 13
Unsaturated Fat: 12
Trans Fat: 0
Carbohydrates: 7
Protein: 24
Cholesterol: 278