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This Week’s Top Recipes
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Category Archives: Low Carb
Crockpot Ratatouille
During Meatless March and our journey to use less meat I have yet to turn to those faux meat products. I have used regular old tofu a few times, but the soy crumbles that are meant to taste like turkey or chicken just kind of weird me out. Instead I have been seeking out filling and hearty vegetable heavy dishes, such as this ratatouille.
Dump all the ingredients into the crockpot and let it do it’s magic. This ratatouille is packed full of my favorite healthy vegetables. I found this recipe on Better Homes and Gardens website and they suggest serving it with parmesan toast. The parmesan toast I’m sure would be a delicious addition, but frankly I was just too lazy to make it and instead sliced up a multigrain baguette.
Leave off the cheese and make this an easy vegan meal.
Crockpot Ratatouille
Prep time
Cook time
Total time
Serves: 4
Ingredients
- 1 medium eggplant, peeled and cubed
- 2 medium yellow or zucchini squash, cubed
- 1 large tomato, seeded and cubed
- ½ green bell pepper, chopped
- ¼ large white onion, chopped
- 4 oz tomato sauce
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 2 cloves garlic, minced
- 1 tablespoon fresh basil, chopped
- Parmesan cheese, for serving
Instructions
- In the crockpot combine all ingredients except basil and parmesan cheese. Cover and cook on low for 4.5 to 5 hours.
- Before serving stir in basil and top each bowl with parmesan cheese.
Cauliflower Fried “Rice”
Don’t you love all these uses for cauliflower lately? Mashed “potatoes”, fried “rice”, what’s next? This was a dish that you may even get a non cauliflower eater to like. The coconut oil and soy sauce cover up the cauliflower taste in my opinion and you are left with the healthiest fried rice you could ever have.
My friend Brianne over at Cupcakes and Kale Chips planted the idea in my head when she posted a Cauliflower Fried Rice for Skinny #SundaySupper. Hers is a little different than mine, including some brown rice and meat protein, but I figured having two eggs in there was protein enough since the plan was to serve this with the Tofu Mushroom Miso Soup. But we ended up being so full from the soup that we stuck the fried rice in the fridge for lunch the next day.
I may have processed my cauliflower a little too long trying to get those few stubborn pieces to break up. It ended up more the size of cous cous, but it worked.
Cauliflower Fried “Rice”
Prep time
Cook time
Total time
Serves: 4
Ingredients
- 2-3 tablespoons coconut oil
- 1 head of cauliflower, chopped and washed
- 2 teaspoons sesame oil
- ½ cup chopped white onion
- 1 cup chopped carrots
- 1 cup chopped broccoli florets
- 2 tablespoons low sodium soy sauce
- 2 eggs, whisked
Instructions
- In a large food processor (you may have to work in batches) pulse the head of cauliflower, until it is about the size of rice.
- Heat 2 tablespoons of coconut oil in a large skillet over medium high heat. Add cauliflower and cook until it starts to brown, stirring often to ensure even cooking. Add additional tablespoon of coconut oil is necessary.
- In a separate small skillet combine sesame oil, onions, carrots, and broccoli and sauté on medium heat for 4-5 minutes. Once vegetables are soft, toss with the cauliflower and soy sauce in large skillet.
- Create a hole in the middle by pushing all the veggies to the sides. Add the eggs and scramble, until cooked. Toss in with the fried ”rice” and serve.
Mashed Cauliflower for Skinny #SundaySupper
This week #SundaySupper is focusing on all things skinny and let’s face it after all that Valentine’s Day candy and chocolates we could all probably use that. My jeans tell me I could use a few more skinny #SundaySuppers.
I wanted to try something that I hadn’t tried yet, Mashed Cauliflower. I keep hearing about it being a substitute for mashed potatoes, yada , yada, yada… I don’t really eat mashed potatoes too often, but I am a big fan of cauliflower in any way, shape, or form so I wanted to test out a recipe.
This recipe I got from Whole Foods and while it was good and I enjoyed it I don’t think you could pass this off for potatoes to any one. Guess what it tasted like? If you guessed mashed cauliflower you would be correct.
For all of you cauliflower lovers, give this a try, but if you aren’t a fan of cauliflower you should probably just stick to smaller portions of mashed taters to lower your carb intake 
Mashed Cauliflower for Skinny #SundaySupper
Prep time
Cook time
Total time
Serves: 2
Ingredients
- 1 head of cauliflower or 1 bag of chopped and washed
- 1 tablespoon olive oil
- salt and pepper
- chives
Instructions
- If using a head of cauliflower chop and wash.
- Bring a large pot of water to a boil. Add cauliflower and cook about 10 minutes, until tender.
- Save about ¼ cup of cooking liquid and drain remaining water.
- Return cauliflower to pot and mash with potato mashed. Add oil. Add cooking liquid 1 tablespoon at a time.
- Season with salt, pepper, and chives.
Sizzling Skinny Appetizers & Soups
- Napa Cabbage wrapped Chinese Spring Rolls by Small Wallet Big Appetite
- #DairyFree Cream of Broccoli Soup by Galactosemia in PDX
- Easy Vegan Lentil Soup by NeighborFood
- Spicy Asian Chicken Noodle Soup by Food Lust People Love
- Tomato Basil Soup by No One Likes Crumbley Cookies
- Skinny Beef Chili by Webicurean
Healthy Skinny Mains & Sides
- Chicken with Herb Tomatoes and Pan Sauce by Hezzi D’s Books & Cooks
- Kale Salad with Pomegranates, Apples and Walnuts by The Girl in the Little Red Kitchen
- Skinny Salad Wraps by MamaMommyMom
- Mashed Cauliflower by Supper for a Steal
- Lamb Florentine Burger with Tzatziki by Country Girl in the Village
- Skinny Avocado Egg Salad Wraps by The Daily Dish Recipes
- Greek Yogurt Chicken Salad by Family Foodie
- Parchment-Poached Salmon by Simply Gourmet
- Maddy’s Arugula Salad by That Skinny Chick Can Bake
- Cauliflower Pizza by Cravings of a Lunatic
- Light chicken enchiladas by My Cute Bride
- Pear Almond Arugula Salad with Honey Vinaigrette by Vintage Kitchen
- Pasta Primavera by Crazy Foodie Stunts
- Cauliflower Fried Rice by Cupcakes & Kale Chips
- Ahi Tuna Salad by The Urban Mrs
- Soba Noodles with Edamame and Green Onions by Hip Foodie Mom
- Scallops Hong Kong Style by Magnolia Days
- Slow Cooker Pork and Green Chile Stew by Momma’s Meals
- Roasted Garlic, Chicken & Herb White Pizza by Dinners Dishes and Desserts
- Polynesian Salad with Pineapple Vinaigrette by Peanut Butter and Peppers
- Herb Roasted Salmon with Steamed Cabbage & Peas by The Lovely Pantry
- Turkey and Black Bean Taco Burgers by In The Kitchen With K P
- Salmon Tikka Wraps with Cucumber Raita by Soni’s Food
- Whole wheat pasta with Spicy Roasted Cauliflower by Crispy Bits & Burnt Ends
- Slow Cooker Baby Back Ribs by I Run For Wine
- Chipotle Black Bean Burgers with Baked Garlic Home Fries by Curious Cuisiniere
- The Ninja Baker’s Sake & Miso Salmon by Ninja Baking
- Roasted Sweet Potato, Quinoa and Black Bean Burgers with Parsnip Fries by Gourmet Drizzles
- Slow Cooker Chicken and Smoked Sausage Cassoulet by The Weekend Gourmet
- Cumin Roasted Cauliflower and Carrots by Mangoes and Chutney
- Italian Sub Salad by Diabetic Foodie
- Swiss Chard and Quinoa Croquettes by The Wimpy Vegetarian
- Broccoli Patties with Arugula and Champagne Vinaigrette by Sustainable Dad
- Raw Kale Salad with Chickpeas and Salmon in Orange Dressing by Shockingly Delicious
- Greek Yogurt Egg Salad Sandwich by Damn Delicious
- Confetti Cabbage and Salmon Wraps by The Roxx Box
- Escarole and Beans by Midlife Roadtrip
- Cajun Black Beans by Ruffles and Truffles
- Caprese salad by The Little Ferraro Kitchen
- Skinny Wholegrain Fettuccine Alfredo with Greek Yogurt & Coconut Oil by Sue’s Nutrition Buzz
Guilt Free Skinny Desserts & Snacks
- Chocolate Avocado Cake by Gotta Get Baked
- Tiramisu Parfaits by Kudos Kitchen by Renee
- Sugar Free Banana Almond Muffins by What Smells So Good?
- Strawberry Coconut Cinnamon Buns by Juanita’s Cocina
- Warm Apple Crumble by Mama’s Blissful Bites
- Dark Chocolate-Dipped Apricots by girlichef
- Homemade Protein Bar Recipe by Masala Herb
- Skinny Chocolate Almond Pudding by Basic N Delicious
Wine Pairing Recommendations for Skinny Sunday Supper by ENOFYLZ Wine Blog
What a list! It shows how healthy can be delicious too. There is no need to sacrifice flavor when you eat right. What is your favorite way to incorporate good nutrition in your life?
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.
Feta and Tapenade Stuffed Chicken
I am constantly stuffing different ingredients in chicken. It is such a great way to take a plain ole chicken breast and make it exciting.
After tasting the Sun Dried Tomato Tapenade that I posted yesterday my mind immediately went to stuffed chicken breasts. I have made similar stuffed chicken before with Mediterranean flavors, but this one was just too easy to pass up.
For a side try a simple roasted broccoli like I did. Drizzle with some olive oil, salt and pepper and stick it in the oven while you cook the chicken.
Feta and Tapenade Stuffed Chicken
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4
Ingredients
- 2 chicken breasts, butterflied and pounded ¼” thin
- Salt and pepper
- 8 tablespoons feta cheese
- Sun Dried Tomato Tapenade
Instructions
- Preheat oven to 350 degrees
- Place 2-3 tablespoons of tapenade and 2 tablespoons of feta cheese in the center of each chicken breast and roll up. Stick a toothpick through to keep closed. Season outside of chicken breast with salt and pepper.
- Bake 20-25 minutes.
Apple Cider Glazed Meatballs Two Ways
I made these turkey apple meatballs shortly after Jennie posted the recipe for #SundaySupper. I had just gotten back from Georgia and had plenty of apples to use. I am a huge fan of meatballs, they might be one of my favorite foods, but served over a big plate of pasta they aren’t always the healthiest. If you want to still enjoy meatballs while keeping the carbs and calories down check out these two ways to serve them.
As a salad! Thanks to Isabel for this fabulous idea I have been eating meatball salads every time we have leftover meatballs. For this salad I used chopped apple, pomegranate seeds, sweet and spicy pecans, and a raspberry vinaigrette. For an easy throw together lunch or dinner you can’t go wrong with a quick salad.
And the second way, on top of a bowl of spaghetti squash. Roast the spaghetti squash just like the herbed spaghetti squash recipe I posted, but leave off the parmesan cheese and herbs. Instead drizzle extra of the meatball’s sauce on top.
The spaghetti squash and meatballs were a match made in heaven. Usually my husband isn’t a fan of spaghetti squash, but I got him to admit that even this was delicious.
For the meatball recipe check out Jennie at The Messy Baker and enjoy two dinners from one prep!
