Tag: cauliflower rice

Recipes and Cooking

Keto-Friendly Enchilada Casserole

Brandi C

Keto-Friendly Enchilada CasseroleKeto-Friendly Enchilada Casserole

This is a recipe that I needed to be able to throw together quickly.  Actually, my #2 kid is making the Keto-Friendly Enchilada Casserole.  Now, she knows how to cook but according to my husband…nothing tastes as good as my food.  #browniepointsforhim

Next time, we will go lighter on the cilantro EO or maybe use fresh.  I’m not a big fan of cilantro but I know that it is supposed to “bring the flavors together.”  Oh, and be a “bright note” on a heavy dish LOL.  Clearly, I’m watching too much Guy’s Grocery Games.

Ingredients

4 cans of chicken, drained (you can use fresh, but I didn’t have any)

1 can chile peppers

Cilantro (I used 4 drops of doTerra essential oil)

Cheddar

Enchilada Sauce

Olive oil

Onion

Minced garlic

Seasoning

6 T. chili powder (or to taste start with less and add as your palate can handle)

Cumin

2 cans tomato sauce

1 c. water

Directions

In a pan, bring together the oil, onion, garlic, and seasoning.  Saute till the onion is cooked through.  Add the chili powder, cumin, tomato sauce, and water.  Simmer till it thickens up.

In a bowl, add chicken, sauce, chile peppers, cilantro, cheddar, and the sauce.  Stir well.  Place in 13×9 greased dish.  Add more cheddar on top.  Cook at 350 for 15 minutes.  Serve with cauliflower rice.

 

Recipes and Cooking

Keto-Friendly Philly Cheesesteak

Brandi C

Keto-Friendly Philly CheesesteakKeto-Friendly Philly Cheesesteak

This is a really good Keto-Friendly Philly Cheesesteak recipe.

Ingredients

Round steak

Montreal steak seasoning

Onion

Garlic

3 green peppers

Fresh mushrooms

Bacon grease

1 block of cream cheese

2 c. cheddar

1/2 c. mayo

2 T. Worcestershire sauce

Provolone

Directions

In an electric skillet, get bacon grease hot.  Cut round steak into strips and then I cut those strips in half.  Throw them in the skillet.  Add your onion, garlic, mushrooms, Montreal seasoning, and sliced-up peppers.  Saute this until you have sweated out the veggies and they are tender but not mushy.

In Bowl

Add the cream cheese, cheddar, mayo, and Worcestershire sauce.  Mix this well and pour over the meat and veggies.  In a greased baking dish, add your meat/veggies.  Then layer on TONS of provolone…cause ya know…cheese.

Bake at 350 for about 30 minutes.  Let sit for a minute.  This can be served with “burnt” rice cauliflower.

This Keto-Friendly Philly Cheesesteak is a delicious twist on the classic, combining the savory flavors of round steak, sautéed veggies, and melty cheese for a satisfying low-carb dish. The use of cream cheese and cheddar creates a creamy, rich sauce that coats the steak and vegetables perfectly, while the provolone on top adds an extra layer of gooey, cheesy goodness. The bacon grease infuses the steak with extra flavor, making each bite even more indulgent. Serve this dish alongside some “burnt” rice cauliflower to keep things low-carb and add a bit of texture to your meal. It’s an easy, flavorful, and keto-approved dinner the whole family will love!

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Recipes and Cooking

Healthy Chicken and Rice Recipe

Brandi C

Healthy Chicken and Rice Recipe

Let me say that there is SO much you can add to this! When I make this again, and I will, there are several things that I will add. The reason why I didn’t this time is that I am “shelf” cooking. We desperately needed to go to the grocery, so I used what I had on hand.

I will put “optional” on each thing I will use next time. The recipe can be loaded up with veggies and goodness. There was one mistake that I made. I put the rice in raw, which did not cook well. This is a technique that I use with Easy Brunzi Baseball Casserole. That always works well. However, I had to add more chicken broth, cover, and cook it longer this time.

Lesson learned.

Healthy Chicken and Rice Casserole

Use 3 chicken breasts (I cooked these in 1 c. of water, with seasoning and minced onions in my instant pot). Once it was cooked, I cut it up into chunks. I used 1.5 c. of the chicken stock. Next time, I will use 2 cups of chicken stock.

In a big bowl, I put all my chicken, broth, 1 can of cream of chicken, a block of cream cheese, seasoning mix, 2 packets of the dry ranch, 1 c. rice (COOK THAT FIRST), and some cheddar.

Next time, I will add 1 steamed bag of cauliflower rice, possibly broccoli, fresh mushrooms, and chopped-up spinach. Oh, that would be so good.

I put all of that in a greased 13×9 dish. The topping was 2 sleeves of ritz crackers with some butter in them. I ran that through the food processor. Spread that over the top of the casserole and add a bit more cheddar.

Cook at 350 for 30 minutes, covered. Then, I uncovered it for about 20 minutes. It was delicious.

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Recipes and Cooking

Chicken and Orzo Recipe

Brandi C

Chicken and Orzo Recipe

This Chicken and Orzo Recipe made more than I had anticipated. I made one 13×9 pan for tonight and a smaller pan to freeze for later.

Chicken and Orzo Recipe

  • 3 chicken breasts
  • Seasoning
  • 30 ozs chicken broth (can be broth or water/chicken bouillon)
  • 2 c. spinach, chopped
  • Cauliflower rice, 2 c. (I buy it frozen and thaw it)
  • 28 oz. diced tomatoes
  • 2 c. orzo, uncooked
  • Minced onion
  • 2 c. cheddar (reserve some for the top)
  • 1 can cream of chicken
  • 2 packets of Italian dressing mix

Directions

Cook the chicken and then cut it up. Mix everything in a giant bowl. Place in a 13×9 greased dish. This amount made that 13×9 and an 11×8 pan. Sprinkle reserved cheese on top. Bake at 350, uncovered, for about 40 minutes.

I didn’t have many children here; only 5 kids ate here. We were able to eat the entire smaller dish. The 13×9 dish I wrapped and froze for next week!

Substitutions

You can substitute Ranch packets instead of Italian packets. Also, taco seasoning can be used as a substitute, and maybe add a can of corn to that and make it Mexican-flavored. This chicken and orzo recipe was delicious. It is one I will make again because I can sneak so much goodness into it without my family thinking I’m killing them.

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Recipes and Cooking

Easy Brunzi Baseball Casserole

Brandi C

Easy Brunzi Baseball Casserole

Easy Brunzi Baseball Casserole

This Easy Brunzi Baseball Casserole is something you can slip in SO many good things. You can mix regular rice with cauliflower rice. Also, add some spinach or kale to the mix. Chop up some fresh mushrooms. Use your imagination! I have started sprinkling a bit of nutritional yeast on top, along with some cheddar cheese. Also, cashew cheese would be good, although it would totally screw with my brain. I’m not sure I could use cauliflower rice and cashew cheese. That may be too much for my little heart to manage.

  • 1 lb ground beef
  • Sausage (1 lb)
  • Onion
  • Garlic
  • Seasoning
  • Green Pepper (optional)
  • Fresh mushrooms (optional)
  • Fresh spinach, chopped (optional)
  • Cauliflower rice (optional)
  • 2 c. rice
  • Cream of Chicken, 2 cans
  • 2 cans Chicken Noodle Soup
  • Cheddar
Easy Brunzi Baseball Casserole Directions

Fry sausage, beef, onion, garlic, seasoning, chopped-up peppers, and chopped-up mushrooms.  Drain.

In a large bowl, add meat and veggies, thawed out cauliflower, spinach, UNCOOKED rice, soups, and a handful of cheddar.

Pour into a greased 13×9 dish.  Sprinkle with a bit more cheese.

Bake at 350 for about 45 minutes.

 

Recipes and Cooking

Cauliflower Rice

Brandi C
Cauliflower Rice
Cauliflower Rice
1 head of cauliflower
Peel off leaves.
Chunk up.
Place in a food processor.
Grind until “rice” like.
Voila!
It can be frozen!
Cooking methods courtesy of this fabulous website.

COOKING TIPS:

If preparing the cauliflower rice from frozen, I suggest removing it from the freezer and leaving it on the counter to soften and defrost while you cook whatever you are planning on serving it.

OVEN COOKING METHOD (my favorite!)

Preheat the oven to 425F. Spread cauliflower rice on one or more baking sheets (depending on how much you have) into a single layer. Don’t make yourself crazy about the single-layer thing. You don’t want to crowd the pan, or it will steam and remain moist. Bake for 15 minutes, flipping the “rice” at least 1x. Remove, serve and enjoy!

FRYING PAN METHOD:

  1. Heat a small amount of olive oil or coconut oil in a non-stick pan over medium-high heat and add cauliflower rice.
  2. I like to “dry fry” it to remove as much moisture as possible. Make sure to season with salt, pepper, and another complimentary spice if possible. Enjoy!

Cauliflower rice has quickly become a go-to in my kitchen, especially when I’m looking for a healthy, low-carb alternative to traditional rice. Not only is it incredibly versatile, but it’s also budget-friendly and easy to make in bulk. I love preparing a big batch, freezing portions, and pulling them out throughout the week for quick meals. It’s delicious on its own or as a base for stir-fries, curry dishes, or even taco bowls. The texture is satisfying, and it soaks up flavor beautifully. If you haven’t tried roasting it yet—do it! That little bit of crispiness is life-changing.

Servings:  8

Calories:  18

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Recipes and Cooking

Stuffed Bell Peppers

Brandi C

Stuffed Bell Peppers

Stuffed Bell Peppers

4 green peppers, cut in half, and core

1 pound lean sausage

Seasoning

Basil

Oregano

Italian Seasoning

Worcestershire Sauce

8 oz. tomato sauce

1 onion

12 slices provolone

1 head of cauliflower

Oil (not a lot, just enough to smear on pepper halves)

Directions

Brown sausage, onion, and seasonings until done.  Drain.

Add tomato sauce and Worcestershire sauce.  Let simmer.

In the meantime, break cabbage apart and run it through your food processor or chop finely.  Add about a cup of the “rice” cauliflower to the mixture.

Heat oven to 350.  Take pepper half and cook (after you have put the oil on it) for about 15 minutes while everything else is simmering.

Take out peppers and layer the bottom of pepper with 1/2 slice of provolone.  Add filling.  Top with an entire piece of provolone on top.

Cook for 30 minutes.

Tidbit

I love these Stuffed Bell Peppers so much that I have also created a delicious soup recipe!  Soup.  I love them, almost all of them.  Well, except the nasty cold ones.  The soup should NEVER be cold.  Like, never in history ever.  Cold cucumber soup?  Uhm, no.  I just don’t get it.  Maybe I have never had a good one, or perhaps they should have never been created.

These stuffed bell peppers are one of my go-to recipes for a cozy, comforting meal that doesn’t leave me feeling weighed down. They’re hearty, flavorful, and so easy to customize. Sometimes I switch out the sausage for ground turkey or even a plant-based crumble when I’m cooking for vegetarian friends. The cauliflower rice keeps things light while still giving that perfect texture. And let’s be honest—cheese makes everything better. That gooey provolone is the real hero here. These reheat beautifully, making them perfect for meal prep or leftovers the next day. Serve with a side salad or roasted veggies and call it dinner!

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Recipes and Cooking

Healthy Beef with Chinese Vegetables and Rice

Brandi C

Healthy Beef with Chinese Vegetables and Rice

Healthy Beef with Chinese Vegetables and Rice

Healthy Beef with Chinese Vegetables and Rice is not a recipe my kids are thrilled about when I make it.  I have learned some tricks and how to season the meat, in order for them to enjoy it.  This is a quick and easy recipe in that you can substitute Cauliflower Rice instead of traditional rice.

1 lb. stew meat (I cut this into small pieces and I marinate it all day in Teriyaki sauce)

1 c. broccoli

2 cans of water chestnuts

1 can mushrooms

32 oz. stir-fry vegetables

Seasoning

2 T. soy sauce

6 c. white rice, cooked

This serves about 12

Calories per serving:  203

Fat per serving:  4

Love

I love the robustness (is that a word) of beef stew.  It is so warming to my belly and my heart.  This reminds me of growing up and smelling it in the kitchen.  We didn’t have a lot of money, but this was one where you could use tons of veggies and little meat.  It would still fill you up on a cold day.  Now, my mom didn’t cook her beef stew with rice.  She used tried and true potatoes!

This dish has become a go-to for me when I want something hearty and nutritious without a ton of fuss. One of the best things about Healthy Beef with Chinese Vegetables and Rice is that you can really make it your own. Swap out veggies based on what you have or what’s in season. If you’re low on time, using frozen stir-fry vegetables is a game-changer. The marinade really helps the beef stay tender, and that punch of flavor wins the kids over—even if they still grumble about the water chestnuts. It’s a budget-friendly way to stretch meat and sneak in extra vegetables. Win-win!

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