freezer friendly

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:

Heat a small amount of olive oil or coconut oil in a non-stick pan over medium-high heat and add cauliflower rice.
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

I Did My Best, and God Did the Rest

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!

Focus On the Step In Front of You