Skinny Cauliflower Mac and Cheese

I love cauliflower and cheese so I made a few changes to the Skinny Girl recipe and it was delish! The béchamel took a bit of work and was well worth it. It’s about 15 hands on and 40 min total time.

  • 12 oz cauliflower florets
  • 12 oz pasta
  • 1 1/2 tbsp butter
  • 1/4 c flour
  • 2 c milk
  • 1 c low sodium veggie broth
  • 2 c grated lite cheese – I used TJs Mexi blend
  • 1/4 c panko
  • 2 tbsp Parmesan cheese

Preheat oven to 375. Spray a 9×13 pan.

Bring a pot of salted water to a boil. Cook cauliflower for 3 minutes, remove and drain. Add pasta to the water and cook according to package. Drain and set aside.

In a large skillet over medium low heat, melt the butter. Whisk in the flour and cook for 1 minute. Stir in the broth and Mik, whisking until flour/butter mixture dissolves. Increase heat to medium high, whisking until mixture comes to a boil. Continue to whisk for 7 – 8 minutes until smooth and thick.

Remove from heat and stir in cheese, until smooth. Add the pasta and cauliflower and stir to coat. Pour into prepared pan. Top with Parm and panko.

Bake for 18 minutes. Turn oven on the broil and cook until the panko is crispy.

Serves 8. 9 ww pp.

Pepper, Mushroom and Sausage Sheet Pan Dinner

Mushrooms, bell peppers, onions and sausage – with a little sprinkle of cheese so good and so easy.

  • 3 bell peppers, sliced thin
  • 1 onion, sliced thin
  • 16 oz mushrooms, sliced
  • Olive oil spray
  • Salt and pepper
  • 1/4 tsp paprika
  • 2 – 4 pork sausages
  • Shredded cheese

Preheat oven to 375.

Spray a sheet pan with olive oil. Spread veggies over the pan, spray with olive oil. Cook for 20 minutes. Stir, make room for the sausages – cook for 10 minutes. Turn the sausages over and stir the veggies and bake 10 minutes longer.

Divide among plates and sprinkle with a little cheese.

Serves 2 – 4.

Sheet pan Chicken and Veggies

I’m loving sheet pan meals! So quick to whip up and easy clean up!

  • 16 asparagus, trimmed
  • 16 oz sweet potato, cut 3/8 inch thick on a mandolin
  • 2 tbsp olive oil
  • 2 cloves garlicminced
  • Salt and pepper

CHICKEN:

  • 1 lb chicken tenders
  • Salt and pepper
  • 2 tbsp flour
  • 1 large egg, beaten + 2 tbsp water
  • 3/4 c Panko breadcrumbs
  • olive oil spray
  • 1/2 medium lemon, plus 4 lemon wedges for serving

Preheat the oven to 425 degrees F.  Lightly spray 2 rimmed sheet pan with nonstick spray.  

On the prepared pan, toss together the asparagus and potatoes with olive oil, garlic, salt and pepper to taste.  Spread the vegetables out in a single layer. Bake until partially cooked, about 20 minutes. Stir and return to oven.

While the vegetables are cooking, season the chicken with the salt and pepper to taste.  Put the flour in a shallow plate and put the egg in a medium bowl.  Put the panko in another shallow plate.  Dredge each chicken cutlet lightly in the flour, then dip in the egg, shaking off the excess.  Dredge in the panko, lightly pressing to evenly coat.  Set aside on a plate.

Place the chicken on a sheet pan and spray the tops with olive oil spray.  Return to the oven and bake until the chicken is golden and the potatoes are cooked through, about 15 minutes.  Switch the oven to broil and broil until the top of the chicken is browned slightly, 1 to 2 minutes. Remove the pan from the oven and squeeze the lemon half over the vegetables.

Serves 4. 9 WW PP.

Roasted Sausage with Apples and Onions

I love this amazing french sausage from the local fancy market. Use a mild sausage for this recipe.

Preheat oven to 425°F. Insert 2 skewers into sausage coil in an “X” shape. Place sausage coil in middle of a large rimmed baking sheet. (If using links, arrange in a single layer on baking sheet.)

Toss together apples, onions, thyme, olive oil, garlic, and lemon zest in a large bowl; season with salt and pepper. Scatter apple mixture around sausage on baking sheet. Roast in preheated oven until sausage is cooked through and apples are tender but not falling apart, about 25 minutes. Remove skewers, and cut sausage into large pieces. Sprinkle with parsley, and serve.

Serves 4.

Roasted Sausage, Peppers and Potatoes

I love this recipe from Skinny Taste! Everything cooks in one pan and very little prep work! It takes about 50 – 60 minutes total time to bake, so it might not work for a weeknight meal if you are short on time.

  • 3 potatoes, cut into 1/2 inch cubes
  • 1 medium onion, quartered
  • 3 bell peppers, cut into 1 inch pieces
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion salt
  • 1/4 tsp mushroom seasoning (optional)
  • Salt and pepper
  • 2 – 4 uncooked sausages

Preheat oven to 400. Spray a large rimmed baking sheet with olive oil.

Toss everything except the sausage together on the sheet pan. Spread in a single layer.

Roast for 25 minutes, stirring a couple times. Add sausages to the pan and cook for 20 – 30 minutes, turning once, until cooked through.

Divide among plates and serves.

Serves 2 – 4.

Turkey Chili

This is where the multicooker shine! Cook your beans under pressure, sauté your veg and meat and then bring them all together to slow cook for one tasty chili!

  • 1 lb dried pinto beans
  • Salt
  • Bay leaf
  • 1 lb ground turkey
  • 2 onions, sliced thin
  • 2 poblano, diced
  • 2 red bell peppers, diced
  • 2 jalapenos, diced
  • 5 cloves garlic, minced
  • 4 tbsp Chile powder
  • 2 tsp oregano
  • 2 tsp ground cumin
  • 1 tsp black pepper
  • 1/2 tsp coriander
  • 1 larger beer
  • 28 oz diced tomatoes with chilies

Place beans, 6 c water, 1 tsp salt and bay leaf in the multicooker. Cook on high pressure for 30 minutes and allow to release. Drain and remove the bay leaves.

Turn you multicooker to sauté. Add turkey and cook until browned, breaking up with a spoon. Remove from cooker. Add onions, peppers and garlic and sauté until soft. Add spices, Turkey, beer and tomatoes, cook for 5 min. Stir in beans and cook in slow cooker mode on low for 6 hours.

Garnish with cheese, sour cream, salsa and/or hot sauce.

Serves 8 – 10

Garlic Shrimp

This is so quick and easy, I cut that olive oil way back and used veggie stock.

    4 tsp olive oil
    1 lb peeled, deveined shrimp
    6 cloves garlic, minced
    2 tsp smoked paprika
    1/4 c veggie stock
    Salt and pepper
    1/2 tsp lemon juice.

Heat oil in a 12 inch skillet over medium heat, add garlic and cook for 30 seconds, add the stock and bring to a simmer. Add shrimp. When they are opaque add the paprika, lemon juice, salt and pepper.

Serves 4. 4 ww pp.