Golden, warm chowder – comfort in a bowl!

CHEESY CHICKEN & CAULIFLOWER CHOWDER

This is one of my most popular recipes and you’ll know why, if you make it!

Creamy, cheesy, full of good for you chicken and cauliflower – it’s quick and easy to get on the table.  Leftovers are even better! (Leave out the chicken, add more cauliflower, if you want a vegetarian version.)

Serve it with whole-grain rolls and a gorgeous, crisp green salad…when’s dinner?  I’ll be right over.

~~~~

 

.

1 tablespoon olive oil
1 teaspoon butter
1 clove garlic, chopped
1 small onion, chopped
3 medium carrots, sliced
3 cups chopped cauliflower (about 1 head)
Two 14-ounce cans, reduced-sodium chicken broth
1 teaspoon Splenda
1/8 teaspoon nutmeg
1/4 teaspoon dried basil
Kosher salt and black pepper
3 cups cubed cooked chicken
1/4 cup flour
1 cup milk
2 tablespoons reduced-fat cream cheese
4 ounces cheddar cheese, shredded

In a large saucepan, sauté the garlic and onion in olive oil and butter until soft. Add carrots, cauliflower, broth, Splenda, nutmeg, basil, salt, and pepper. Bring to a boil, reduce heat and simmer for 15 minutes or until vegetables are tender. Add chicken and heat through. In a small bowl combine flour and milk until smooth. Add to chicken mixture. Bring to a boil and cook and stir for 2 minutes or until thickened. Remove from heat. Add cream cheese and cheddar. Stir until melted.

Makes 8 servings.
Per Serving: Calories 222; Protein 22 g; Fat 9 g; NET Carbs 7 g; (Fiber 2 g); Sugar 4 g; Sodium 421 mg

Read Full Post »

Love the taste of potato salad, but not the carby spuds?

CAULIFLOWER SALAD

(Mock Potato Salad)

This gorgeous salad recipe is from my friend Amy Michelle (thanks, doll…smooch!).  I LOVED IT, so much that I have to include it here.

It’s got the same ingredients as a regular spud salad, only cauliflower subbed for the potatoes.  Which means you could take YOUR favorite recipe and do the same thing!

It’s definitely CAULIFLOWER!  No one will ever mistake it for potatoes…but I bet they love it all the same.

~~~~

 

1 head cauliflower, trimmed and cut into bite-size florets

3/4 cup lite mayonnaise

1/2-1 tablespoon mustard

1 teaspoon salt

Pinch garlic powder

1/4 teaspoon dill weed

Ground black pepper to taste

1/2-1 tablespoon Splenda

3 hard boiled eggs, chopped

1/4 cup onion, finely chopped

1/2 cup frozen green peas, thawed

3 slices crisply cooked turkey bacon, crumbled

Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just fork tender, about 10 minutes. Drain and cool slightly.

In a large bowl whisk together the mayonnaise, mustard, garlic powdersalt, Splenda and pepper. Add the cauliflower, eggs, onion, peas, and bacon to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor.

Read Full Post »