Sashi Made A Recipe: Cauliflower Burger "Buns", "Tortillas", and "Pizza Crust"

 

A few years ago, I was diagnosed with a wheat intolerance and I really do feel better when I avoid it. But bread is GOOD! So, so good. So I try to not have wheat more than once a day, if at all. I have tried so many (bad) wheat-free alternatives that, most of the time, I'd rather just do without bread or pasta. So coming up with a "bun" made with just cauliflower, egg, and cheese is a wonderful, wonderful thing! This same mixture can be used to make "tortillas" and "pizza crust!"AND they use frozen riced cauliflower to make it even easier!

Cauliflower "Buns"

• 10-12 oz bag frozen riced cauliflower, either thawed or microwaved for 1 minute less than the directions
• 1 egg
• 1 oz finely shredded part-skim mozzarella (preshredded will work okay but shredding it yourself will work better since it melts better)
• Optional: 1 tsp seasoning of your choice, like garlic powder

1. Preheat oven to 425°F. Line a baking sheet with parchment and set aside.
2. Place the thawed riced cauliflower in a large clean kitchen towel (NOT terry cloth) or several layers of strong paper towels. Gather up the corners of the towel and squeeze, squeeze, SQUEEZE as much moisture as you possibly can from the cauliflower.  
3. Add the dried riced cauliflower to a medium bowl and stir in the egg, cheese, and optional seasoning until well mixed.
4. Take 1/4 of the mixture and gently form it into a ball with your hands. Place it on the prepared baking sheet and gently press it into a flat 3" circle. Repeat with the rest of the mixture for a total of 4 "bun" halves.
5. Bake for 20 minutes then flip each one. Bake for 5-10 minutes more.
6. Cool on a wire baking rack then refrigerate in an airtight container until ready to use.

Makes 2 "buns" 

On WW Blue 💙: 1 point for 1

Cauliflower "Tortillas"

• 10-12 oz bag frozen riced cauliflower, either thawed or microwaved for 1 minute less than the directions
• 1 egg
• 1 oz finely shredded part-skim mozzarella (preshredded will work okay but shredding it yourself will work better since it melts better)
• Optional: 1 tsp seasoning of your choice, like taco seasoning or chili powder

1. Preheat oven to 400°F. Line a baking sheet with parchment and set aside.
2. Place the thawed riced cauliflower in a large clean kitchen towel (NOT terry cloth) or several layers of strong paper towels. Gather up the corners of the towel and squeeze, squeeze, SQUEEZE as much moisture as you possibly can from the cauliflower.  
3. Add the dried riced cauliflower to a medium bowl and stir in the egg, cheese, and optional seasoning until well mixed.
4. Take 1/3 of the mixture and gently form it into a ball with your hands. Place it on the prepared baking sheet and gently press it into a flat 5-6" circle. You want it as thin as possible but not so thin you get holes. Repeat with the rest for a total of 3.
5. Bake for 10 minutes then flip each one. Bake for 5 minutes more.
6. Cool on a wire baking rack then refrigerate in an airtight container until ready to use.

Makes 3 "tortillas"

On WW Blue 💙: 3 pts for all 3

Cauliflower "Pizza Crust"

• 2 ~ 10-12 oz bag frozen riced cauliflower, either thawed or microwaved for 1 minute less than the directions
• 2 eggs
• 1.5 oz finely shredded part-skim mozzarella (preshredded will work okay but shredding it yourself will work better since it melts better)
• Optional: 2 tsp seasoning of your choice, like garlic powder and oregano 

1. Preheat oven to 400°F. Line a baking sheet or pizza pan with parchment and set aside.
2. Place the thawed riced cauliflower in a large clean kitchen towel (NOT terry cloth) or several layers of strong paper towels. Gather up the corners of the towel and squeeze, squeeze, SQUEEZE as much moisture as you possibly can from the cauliflower.  
3. Add the dried riced cauliflower to a medium bowl and stir in the egg, cheese, and optional seasoning until well mixed.
4. Form the mixture into a ball on the prepared baking sheet and gently press it into a flat 11" circle. 
5. Bake for 25 minutes then carefully flip it on the pan. Bake for 5-10 minutes more.
6. If you have the time, let it cool on a wire rack before using it, but it's not necessary. 
7. Top it with minimal sauce (too much will make it soggy) and whatever topping you like. Bake for 10-12 minutes. 
8. Cut and serve.

Makes 1 ~ 11" crust

On WW Blue 💙: 4 points for the whole crust

Served with my Jalapeño Black Bean Burgers

Sashi Made A Recipe: Roasted Lime Cauliflower Tacos

 

I've been trying to incorporate more meatless meals into the rotation and this is one that I think is going to become a regular around here.  It's very slightly adapted from the first Thug Kitchen (now called Bad Manners) cookbook which never fails me when it comes to recipes and good food. I have all 3 of their books and plan to get the newest one when it comes out in November... or after Yule if I don't get it as a gift. (*wink, wink*)

Roasted Lime Cauliflower Tacos with Quick Lime Slaw

adapted from the Roasted Beer and Lime Cauliflower Tacos recipe on pg 166 

For the tacos

• 1 head of cauliflower (~1.5 lbs)
• 1 cup vegetables or chicken broth (I used 1 packet of sodium free chicken bouillon from Herb-ox mixed with 1 cup hot water)
• 1.5 Tbsp hot sauce (I used Cholula)
• 1 Tbsp lime juice
• 1 1/2 tsp coconut aminos or low sodium soy sauce
• 1 1/4 tsp garlic powder, divided 
• 1 Tbsp extra virgin olive oil
• 1 1/2 tsp chili powder
• 1 tsp paprika 
• 1/4 tsp cumin
• 1/4 tsp kosher salt
• 8 corn or flour tortillas
• Quick Lime Slaw, below
• Optional toppings: sliced avocado, diced tomatoes, roasted corn, etc.

For the Quick Lime Slaw 

• 2 Tbsp lime juice
• 2 Tbsp rice vinegar
• 1 tsp olive oil
• 1 tsp dried cilantro,  optional
• 1/4 tsp kosher salt 
• 12-16 oz package of cole slaw mix (shredded cabbage and carrots)

1. Preheat oven to 400°F. Line a large baking sheet with foil and spritz lightly with cooking spray. Set aside.
2. Cut the cauliflower into small bite size pieces. In a large saucepan, mix together the broth, hot sauce, lime juice, coconut aminos/soy sauce, and 1 tsp garlic powder.  Heat over medium-high heat until it starts to simmer. Add the cauliflower and stir to coat the cauliflower. Let simmer for 2-3 minutes, stirring frequently. Drain and set the cauliflower aside. 
3. In a large bowl, stir together the olive oil, chili powder,  paprika,  remaining 1/4 tsp garlic powder,  cumin, and salt. Add the drained cauliflower and toss to coat well.
4. Spread the cauliflower on the prepared baking sheet and bake for 20 minutes,  stirring once halfway through.
5. Meanwhile,  rinse out the large bowl and dry it with a clean towel. In it, stir together the lime juice, rice vinegar,  olive oil, dried cilantro, and salt. Stir in the cole slaw mix until well coated. 
6. Serve the cauliflower on tortillas topped with the slaw and any additional toppings that catch your fancy.

Makes ~8 tacos

On WW Blue 💙: 1 pt for 2 tacos, not counting the tortillas 

Sashi Made A Recipe: Sheet Pan Creole Chicken & Shrimp

 I am definitely obsessed with sheet pan dinners right now.  Sheet pan fajitas and sheet pan fried rice are 2 that I make almost every week because they are so simple AND tasty!  So finding another recipe that is a hit for both my husband and I is a definite winner in my book.  Especially since chicken breast and vegetables are 0 points on WW Blue. AND this one incorporates shrimp which I loooooooove.

Sheet Pan Creole Chicken & Shrimp

adapted from EatingWell.com

• 2 tsp garlic powder
• 1 tsp paprika
• 1 tsp dried thyme
• 1/2 tsp freshly ground black pepper
• 1/4 tsp kosher salt
• 1/4 tsp cayenne pepper
• 2 Tbsp extra virgin olive oil, divided
• 3 bell peppers, any color, deseeded and cut into 1" pieces
• 2 c. cherry tomatoes
• Cooking spray
• 12 oz boneless, skinless chicken breast, cut into 1" pieces
• 10-12 oz raw shrimp, peeled and deveined
• 3 c. corn kernels: fresh, frozen, or canned & drained

1. Line a large rimmed baking sheet with foil.  Place it on the middle rack of the oven and preheat to 425ºF.
2. In a small bowl, combine garlic powder, paprika, thyme, black pepper, salt, and cayenne.  Reserve 2 tsp of the mixture in another small bowl.  
3. Add the remainder of the spice mix to a large bowl.  Whisk in 1 Tbsp of the olive oil until spices are smooth.  Add the peppers and tomatoes and stir coat well.
4. Remove the baking sheet from the oven and coat with cooking spray.  Spread the coated vegetable mixture on the baking sheet and return it to the oven.  Roast for 10 minutes.
5. Meanwhile, add the remaining 2 tsp of the spice mixture and 1 Tbsp olive oil to the same large bowl used for the vegetables.  Whisk until smooth.
6. Add the chicken pieces and whole shrimp to the large bowl and toss until all are well coated.
7. When the vegetables are done, remove the baking sheet from the oven.  Add the chicken/shrimp mixture and the corn to the pan; stir to combine then spread evenly across the pan.
8. Roast until the chicken and shrimp are cooked through and the vegetables are tender, 10-15 minutes longer.
9. Serve as-is or over rice or riced cauliflower.

Makes 4 servings

On WW Blue 💙: 2 points per serving

Sashi Made A Recipe: Boom Boom Sauce

 

I was first introduced to Boom Boom Sauce at work in the cafeteria.*  It was on a shrimp po'boy and I was immediately hooked.  Once I knew they had this spicy ambrosia over at the hot sandwich station, which was also open for breakfast sandwiches, I started getting a small cup of it to put on my eggs as well as fries and pretty much anything else I could think of.

When I found a recipe for it on It Is A Keeper, I knew I had to make a slightly healthier version so, instead of mayo, I just used nonfat plain yogurt.  Easy peasy and just as tasty!  AND, on WW Blue, it's only 1 point for 2 Tbsp!

Boom Boom Sauce

• 1/4 c. plain nonfat yogurt OR plain nonfat Greek yogurt (either one works)
• 1 Tbsp ketchup
• 1 Tbsp sweet chile sauce (I use Maggi which is available in many major grocery stores)
• 2 tsp garlic powder
• 1/2 - 1 tsp sriracha sauce, depending on your level of spice tolerance

Mix everything together in a small bowl until well mixed.  Refrigerate in a covered container until needed.  This is definitely better if you can make it ahead of time.

Makes 6 Tbsp

On WW Blue 💙, 1 point for 2 Tbsp

*Pre-pandemic, there were about 6,000 people that worked in our office buildings.  While this made parking a challenge for those who came in late, it meant that our company provided a lot of things to make it easier to stay in the building.  We had a Starbucks, CVS, Minute Clinic, drycleaners, and bank on site.  But our cafeteria was ah-ma-zing!  At breakfast, they had a short order grill, an omelet station, a breakfast sandwich station, a bagel/pastry station, and premade breakfast sandwiches as well as oatmeal, grits, cold cereal, etc.  At lunch, though, SO MANY options.  Short order grill, cold sandwiches made to order, hot sandwiches made to order, a self-serve salad bar, chopped salads made to order, pasta made to order, Mexican, Italian, Indian, Chinese, sushi, and spa cuisine (baked and steamed options).  I'm sure there is more that I am not remembering.  It was cheaper than going out to eat and, for the price, pretty darn good.  I read once that they served about 3,000 meals for breakfast and lunch.

The cafeteria is only opened partially right now since 95% of us are still working from home, but when the office opens up again, I hope the cafeteria will be back full capacity!

Sashi Made Progress!

Weight Watchers is doing something that I love: they send out milestone charms!  People who do in-person meetings get more but those of us who are doing digital only still get them for 5lbs, 10lbs, 25lbs, and each 25lbs thereafter.  I hit my 50lb milestone a few weeks ago so got my new charm. I am actually motivated by these charms.  Hey, whatever works, right?

I am down 60lbs as of today which was a nice surprise!  Even though today (Friday) is my weigh-in day, I often do find myself doing a "precheck" sometimes on Thursdays.  It was only down 1lb yesterday.  This is why I don't weigh myself daily  Those daily fluctuations would drive me batty!

May 2021

This is another way that I am keeping myself excited/motivated: STICKERS!  For each day that I am below my daily points, I get a star.  I get a smiley sticker for each week that I lose.  It's colorful. It's tangible. It's rainbow. It's ME! 🌈🍓🍊🍋🍈🍇

I use the back pages of this planner to keep track of the weekly menu, my measurements, and a running total of my weigh-ins.  Yes, most of this is available in the WW app as well but I get enjoyment from having a physical book with pages.  

Sashi Made A Recipe: Roast Beef Po'Boys

 

My husband requested that I make these and who am I to say no to him? The only issue is that I usually use chuck roast which is not low in calories/WW points. So after a little research, I decided that eye of round roast would probably work since it's a lot leaner and should get nice and tender in the slow cooker.  I was right! And by getting long hot dog buns instead of hoagie rolls (delicious, delicious hoagie rolls), it was easier for portion control. And, the best part, 1/2 cup is only 2 points!

Mini Roast Beef Po'Boys (slow cooker)

• 3 lb eye of round beef roast
• 1 Tbsp parsley flakes
• 1 Tbsp onion powder
• 1 Tbsp garlic powder
• 1 tsp kosher salt
• 1 tsp brown sugar
• 1/2 tsp turmeric
• 1/4 tsp black pepper
• 2 1/2 c low sodium beef broth (I used 3 packets of beef Herbox sodium free beef bouillon mixed with 2 1/2 c boiling water)
• 1 Tbsp red wine vinegar
• 1 Tbsp Worcestershire sauce
• 2 Tbsp cornstarch
• 10 oz bag shredded lettuce
• 2 tomatoes, thinly sliced
• Long hot dog style buns

1. Place the roast in the bottom of a 4qt slow cooker.
2. In a small bowl, mix the parsley flakes, onion powder, garlic powder, salt, brown sugar, turmeric and pepper. Sprinkle over the roast.
3. In a medium bowl, mix the broth, red wine vinegar, and Worcestershire. Pour over the roast slowly, mixing up the seasonings as you pour.
4. Cover and cook on low 9-10 hours or high for 4.5-5 hours.
5. When ready to eat, remove the roast to a large rimmed baking sheet, leaving the juices in the slow cooker. Turn the cooker up to high and leave the lid off. Mix the cornstarch and 2-4 Tablespoons of juices from the slow cooker until smooth. Drizzle back into the juices in the slow cooker, stirring while pouring. Let cook and thicken while shredding the beef with 2 forks, discarding any pieces of fat. Add the beef back to the slow cooker.
6. Serve with lettuce and tomato on the buns.

Makes 16 ~ 1/2 cup servings

On WW Blue 💙, 2 points for just the filling

The next day, I used the leftover beef to make rice bowls.  Here I have riced cauliflower, corn, diced fresh tomatoes with roasted garlic sauce.  Same yummy taste without the bread!

Sashi Made A Milestone: 50 lbs gone!

I reached one of my milestone goals!  I can't believe 50 lbs are gone already.  Unfortunately, this is only about 1/4 of what I need to lose but it's a GREAT start!

I am very rewards oriented so I had decided at the beginning that I needed to come up with something to look forward to that I wouldn't just purchase for myself but also something that wasn't a need.  Since I love all things miniature and since I love food and food-related things so much, Mini Brands fit that bill perfectly!  I have to thank my sister for starting this.  She gave me my first set for Christmas last year and I have been OBSESSED ever since.

I ordered a couple of sets after receiving my first but had a hard time justifying spending the money on them after that.  So now I can use this as an excuse to expand my collection while reducing my waistline. 

I hit the 25lb milestone the beginning of April :)

Sashi Made A Recipe: Jalapeño Black Bean Burgers

 

I often end up disappointed in black bean burgers from most restaurants because they end up being mushy. Like flavorful paste the squishes out of the bun on the first bite.  No bueno.  And so many of the frozen ones are either high in sodium or taste bland or both. I happened across these from Slender Kitchen and immediately realized I found my go-to with very tweaks. The main thing I switched up is using full fat cheese. I do not like fat free or low fat cheese at all. It just doesn't taste good to me. I also added a touch more mustard. I sometimes use regular yellow and sometimes Guldens. It depends on my mood. And my husband loves these, too, so it's all kinds of winning!

Jalapeño Black Bean Burgers 

• 1/2 c old-fashioned oats
• 15 oz can no-salt-added black beans, drained and rinsed
• 1 egg
• 1 tsp ground cumin
• 1/2 tsp kosher salt
• Few grinds black pepper
• 1 jalapeño pepper, deeded, deveined, and chopped small
• 2 oz cheddar, finely shredded (1/2 cup)
• 1 Tbsp mustard 

1. In a small food processor, process the oats for 4-5 pulses until chopped fine. Add half the beans, the egg, cumin, salt, and pepper. Process on high until everything has been combined into a semi-smooth paste, about 30-60 seconds. Scrape into a medium bowl.
2. Add the rest of the ingredients and stir until well blended.
3. Line a plate with a piece of parchment.  Divide the bean mixture into 4 parts and form each into a 3"-4" patty on the lined plate. It will be sticky. 
4. Place the plate in the freezer for 7-10 minutes or the refrigerator for 15 minutes to let the patties firm up. Don't leave in the freezer for longer than 10 minutes.
5. Heat a nonstick skillet over medium heat and spritz with cooking spray.
6. Cook each for 4-5 minutes per side or until golden brown and crispy.
7. I like mine with BBQ Ranch and my husband likes his with taco sauce. 

Makes 4 patties

On WW Blue 💙, 3 points per patty

I tried the L'oven Fresh Keto Buns from Aldi that people have been raving about on WW Connect because they are only 1 point. They were okay but had a stale texture and made my tummy really hurt. 🙁 I'm not surprised, really, based on how processed they are but the flavor/texture are not worth it. So I probably won't use them again. BUT I plan to try making cauliflower buns soon! 😁

Sashi Made A Recipe: Sheet Pan Chicken Fried Rice or Riced Cauliflower

The 2 best things about this is that it only takes 15 minutes to cook with very little hands on work AND it only dirties 1 pan. Oh, so 3 best things: AND you can make it the same way no matter what kind of rice you use. Just make sure it's cooked and either at room temperature or cold. My husband doesn't eat eggs but if you prefer eggs in your fried rice, just stir them onto the pan with the chicken halfway through the chicken's cooking time and break up the egg while stirring everything together. 

Sheet Pan Chicken Fried Rice or Riced Cauliflower 

• 8 oz boneless skinless chicken breast, cut into 3/4" cubes
• 10 oz pkg frozen mixed vegetables, thawed (or you can cook the veg according to the package directions while the chicken is cooking)
• 2 c cooked rice, cooled
• OR 2 ~ 8.5 oz pkgs of precooked rice (like Ben's Original Ready Rice)
• OR 10 oz pkg of frozen riced cauliflower 
• 3 Tbsp low sodium soy sauce
• 2 tsp sesame oil
• 1/2 tsp ground ginger
• 1/2 tsp garlic powder 
• 1/4 tsp ground black pepper 

1. Preheat oven to 400°F. 
2. Line a large baking sheet with foil and spray lightly with nonstick spray.  
3. Arrange the chicken pieces evenly across the pan. Bake 10 minutes.
4. While the chicken is cooking, if your vegetables are still frozen, cook them in the microwave for 1 minute less than the package directions. If using precooked rice or frozen riced cauliflower, cook according to the package directions.  
5. While either of those are cooking, mix together the soy sauce,  sesame oil,  ginger, garlic powder and pepper.
6. When the chicken is done, remove it from the oven. Using a large spoon, push the chicken to the center of the pan. Pour the vegetables on top of the chicken, then the rice, then the sauce. Stir everything together until it is all coated with sauce.
7. Spread the mixture evenly across the pan and bake for 5 minutes more.
8. Remove from the oven and serve.

Makes 2 large servings

On WW Blue 💙, 3 points per serving with the riced cauliflower, 9 points per serving with cooked rice, 13 points with Ben's Original Ready Rice 

Sashi Made A Recipe: Pan-seared Okra

 

I know a lot of people don't like okra because of the slimy texture, which I get. But fried okra was the 2nd food I fell in love with when I moved from Minnesota to Georgia.  (Pimento cheese was the first, obviously.) Even though fried okra is not exactly weight loss friendly,  I am a believer that you can still indulge on occasion. But, when I'd rather go the healthy route, I figured out this method which yields a crispy side, a non-slimy interior and tender exterior.  And all you need is a nonstick pan and some salt. No oil needed!

Pan-seared Okra

• Fresh whole pieces of okra (however much you want - the pic shows 12oz)
• Kosher salt

1. Trim the ends off the okra pieces and slice them in half lengthwise. 
2. Lay them cut side up on a plate or cutting board and sprinkle them with a very generous pinch or two of salt.
3. Heat a large nonstick skillet over medium-high heat.
4. Place the okra cut side down on the pan. Depending on the size of your pan and how much you are making, you may need to cook this in batches.
5. Cook for 3-4 minutes then place a lid on the pan; cook for 4-5 minutes longer until the pieces are browned and dry on the cut side as well as tender throughout.
6. That's it! Serve immediately. I like mine with Bolthouse Farms Honey Barbecue Ranch (2 points on WW Blue for 2 Tbsp).

On WW Blue 💙, 0 points regardless of amount! 

Sashi Made A Recipe: Sheet Pan Chicken Fajitas with Cauliflower Tortillas

 

Not gonna lie, I am kind of obsessed with this meal. I've been making these fajitas once a week for about a month and a half now because they are SO EASY! I usually end up eating mine over riced cauliflower because flour tortillas make my stomach hurt and I'm just not a fan of corn tortillas. Tonight, though, I wanted to eat my fajitas like a real person. So I modified the cauliflower pizza crust I've been making (post to come soon) and tortillas.  They were so soft and tasty!

Cauliflower Tortillas  

• 10-12 oz bag frozen riced cauliflower (I use Birds Eye because it is a finer texture)
• 1 oz part-skim mozzarella cheese, as finely grated as possible (I used a microplane grater - put it in the freezer for 10 minutes to make it a little firm, if needed)
• 1 egg
• Optional: 2 tsp of seasoning of your choice (I used garlic powder)

1. Microwave or cook the cauliflower according to package directions.  Let cool until cool enough to handle.
2. Empty the package on a clean tea towel or buttload of paper towels. (That's the official measurement for A LOT of paper towels.)
3. Gather up the edges of the towel. Over the sink or a bowl, SQUEEZE as much of the moisture out of the cauliflower as you can. You want the cauliflower as dry as possible.
4. Optional step: spread the cauliflower out in a fine mesh sieve and let it set for at least 10 minutes to dry out more.
5. Preheat the oven to 400°F. Line a large sheet pan with parchment.
6. Add the riced cauliflower to a medium bowl and add the rest of the ingredients. Mix well with a spoon.
7. With clean hands, take 1/4 of the mixture and press it into a ball with your hands. Place it on the parchment on the baking sheet and gently press it into a 5"-6" circle,  making it as thin as possible without creating holes.
8. Repeat with the rest of the mixture to make a total of 4 tortillas. 
9. Place the pan in the oven and bake for 10 minutes or until starting to brown around the edges. Very carefully flip the tortillas and bake for another 5 minutes.
10. Remove the tortillas from the pan and let cool on a wire rack. 
11. I served them right away after making the fajitas so I don't know yet how they hold up after time. I've read that you can store them in the fridge or freezer then reheat for a couple minutes in a skillet but I've personally not tried it. Yet.

Makes 4 tortillas 

On WW Blue 💙: 2 points for all 4, 1 point for 2

Sheet Pan Chicken Fajitas 

• Nonstick cooking spray 
• 3 bell peppers, deseeded, cut into quarters and cut into 1/2" slices (or 2 peppers and a small onion, sliced)
• 1 - 1.5 lbs boneless skinless chicken breast, cut into 1/2" slices
• 1 Tbsp low sodium taco or fajita seasoning (I used  FlavorGod's Fiesta Sweet and Tangy)
• Pinch of kosher salt 

1. Set the broiler to high with the rack in the top 1/3 of the oven
2. Cover a large sheet pan with heavy duty foil and spray with nonstick spray.
3. Spread out the peppers (and onion, if using) on the outer parts of the pan.
4. Spread the chicken pieces in a single layer in the center. Sprinkle the chicken with taco seasoning. Sprinkle the entire pan with a pinch of salt.
5. Broil for 10 minutes, watching to make sure the chicken and peppers don't burn, stirring once halfway through. Cut the thickest piece in half. If it's white, you're done! If not, broil for a couple more minutes. 
6. Serve on tortillas with your favorite toppings 

Serves 4-6

On WW Blue 💙, 0 points per serving!

Sashi Made A Recipe: Easy Spicy Pasta Sauce with Homemade Italian Sausage

 

For the longest time, I made my own quick pasta sauces and sausage... then I got lazy. Now that I am trying to eat a little healthier, I'm reminded of how much more I enjoy my own sauces which only take a couple minutes longer to measure out the spices. If I were smarter, I would make a batch of the blends but, well, I am lazy.  😂  

For the sausage, you can use pork, chicken, or turkey with the same success. Again, it only takes a few minutes longer than opening a package of premade sausage. If possible, mix the sausage ahead of time to let the flavors meld, but it's still delicious if made right before you cook it.

I also use Palmini linguine instead of pasta for mine, but Andy still has regular pasta. Palmini is hearts of palm cut into strips. That's it! You just drain it, rinse it, then let it simmer in the sauce for a few minutes. It takes on the flavor of the sauce and has the look and mouthfeel of al dente pasta but without the additional refined carbs...which I save for garlic bread. 😉

Homemade Sweet Italian Sausage

• 1 lb ground chicken, turkey, or pork (I used ground chicken breast)
• 1 Tbsp red wine vinegar
• 2 tsp dried parsley
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried basil
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp paprika
• 1/2 tsp fennel seeds
• 1/4 tsp brown sugar
• 1/4 tsp dried oregano
• 1/4 tsp dried thyme
• 1/4 tsp crushed red pepper flakes (optional)

1. Mix all of the ingredients together. You can cook it right away but if you can wait at least 30 minutes or the next day, it's even better!
2. Cook the sausage over medium heat, breaking up the pieces until crumbled and golden brown, 5-7 minutes. 
3. Add the ingredients for the pasta sauce below.

Makes 4 servings

On WW Blue 💙, 0 points per serving with ground chicken breast or turkey breast

Easy Spicy Pasta Sauce

• 28-29 oz can no-salt-added tomato sauce
• 15 oz can no-salt-added diced tomatoes, drained
• 1 Tbsp jarred minced garlic
• 1 Tbsp dried parsley
• 2 tsp sugar
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes (more if you like it spicier)

1. In a large saucepan, mix everything together and bring it to a simmer over medium heat. Simmer, stirring often, for 10-15 minutes or longer if you prefer a thicker sauce. 
2. I usually let it simmer while I make my pasta.

Makes 4 servings

On WW Blue 💙, 1 point per serving 

Sashi Made A Recipe: Thai Lettuce Wraps

 

Both Andy and I had been craving Asian food for a few days so we had a sort of Panasian night with these wraps and Spicy Korean Inspired Cauliflower. The 2 flavor profiles really worked well together! In the past, I'd made the wraps with ground pork, but since I'm on my umpteenth (and hopefully final) weight loss journey,  I tried it with ground chicken breast and really enjoyed it! This is extremely easy and quick so would be great for a weeknight meal. 

Thai Lettuce Wraps 

• 1/4 c chopped cilantro
• 1 Tbsp lime juice
• 1 Tbsp fish sauce
• 2 tsp sweet chili sauce
• 1 tsp brown sugar
• 1 Tbsp canola oil
• 4 cloves garlic, minced
• 1 lb ground pork
• 1 head romaine, butter or iceberg lettuce, leaves removed in whole pieces if possible

1. In a small bowl, mix the cilantro, lime juice, fish sauce, sweet chili sauce and brown sugar. Mix well; set aside.
2. Heat the oil in a large nonstick skillet over med-high heat. Add the garlic and cook, stirring, 1 minute. Add the pork and cook, stirring to break up clumps, until the pork is cooked through.
3. Remove from the hear, drain, and stir in the sauce. Serve with the lettuce leaves to make wraps.

Serves 4

On WW Blue 💙, if using ground chicken breast or turkey breast, just 0 pts per serving!

Sashi Made A Recipe: Spicy Korean Inspired Cauliflower Bites

 I have a mild-to-moderate obsession with cauliflower.  I really do. It and broccoli are my go-to for side dishes, but cauliflower is also the star in some main dishes as well. My grocery store was out of pre cut florets this week so Andy was sweet and cut this up for me. This ended up being really spicy but in a very good way! I made it as a side for Thai Lettuce Wraps and ended up using the lettuce leaves for this as well. I'm excited for the leftovers tomorrow!

Spicy Korean Inspired Cauliflower Bites

• 12-14 c cut cauliflower florets (~2 small heads, 1 lg head, or 24oz bag)
• Nonstick olive oil spray
• 2 Tbsp and 1/2 c gochujang paste, divided
• 1/4 c low sodium soy sauce 
• 1 Tbsp sesame oil
• 1 Tbsp maple syrup or honey
• 1 Tbsp chile garlic paste
• Up to 2 Tbsp water, for thinning

1. Preheat oven to 450°F. Line a large baking sheet with foil and spritz lightly with oil spray. Set aside. 
2. In a large bowl, toss the cauliflower and 2 Tbsp gochujang together until the cauliflower is well coated. Spread the florets evenly on the baking sheet and spritz very lightly with the oil spray. Reserve the large bowl. No need to clean! Bake for 10 minutes. 
3. Meanwhile, in a small bowl, whisk together the remaining gochujang and the rest of the ingredients, adding in only enough water to make the sauce pourable but still on the thick side.
4. Remove the cauliflower from the oven and turn the temperature up to 500°F. (Yes, 500°. Trust me!) Put the florets back into the large bowl and pour the sauce over the cauliflower.  Using tongs, toss the florets until they are well coated with the sauce.
5. Spritz the pan with additional oil and, using the tongs, arrange the cauliflower back on the baking sheet.  Bake for 10-12 minutes or until the cauliflower is tender and has started to brown.
6. Serve with lettuce cups, optional

Makes 4 servings

On WW Blue 💙, each serving is 4 pts

Sashi Made A Recipe: Carolina-Style Vinegar BBQ Chicken (& Broiled Zucchini)

 

My husband, Andy, LOVES Carolina vinegar sauce so when I found this recipe over on Taste of Home, I had to make it. It was light yet filling and full of flavor! 

To keep it simple, I just did a quick broil on some zucchini slices. For the zucchini,  I sliced it with my mandoline then put the slices on a baking sheet that had been sprayed with olive oil spray. I lightly spritzed the slices with spray, sprinkled them with Garlic Lovers by FlavorGod (garlic powder works beautifully,  too) and salt, then broiled them about 5 minutes. Easy peasy and tasty!

Carolina-Style Vinegar BBQ Chicken 

• 2 c water*
• 1 c white vinegar
• 1/4 c sugar
• 2 packets of Herbox Chicken Bouillon or 1 Tbsp low sodium bouillon base*
• 1 tsp crushed red pepper flakes
• 1/4 tsp cayenne (optional if you like more heat)
• 1 tsp kosher salt
• 1.5 lbs boneless skinless chicken breasts

1. In a medium bowl, mix together the water, vinegar, sugar, bouillon,  red pepper flakes, and salt. Set aside.
2. In a 3- to 5-qt slow cooker,  place the chicken breasts then pour in the sauce. Cover and cook on low for 4-5 hours until the chicken is cooked through and shreds easily.
3. Remove the chicken and shred with 2 forks. Place in a medium bowl.
4. Pour 1 cup of the sauce from the slow cooker in with the chicken. Reserve 1/2 cup of the remaining sauce and discard the rest.
5. Serve the chicken with a drizzle of the reserved sauce, if needed. I ate it as is but this would also make an awesome sandwich!

* I think you could also use a 15oz can of reduced sodium chicken broth in place of the water and bouillon,  too!

Serves 4-6

On WW Blue 💙, up to 1 cup with a Tbsp of additional sauce is just 1 pt!

Sashi Made A Recipe: Cauliflower "Nachos"

This isn't so much a recipe as it is...an idea? Technique? I have no idea. I just know it was yummy and healthier than loading it with tortilla chips. And it was very simple. My favorite! It starts with roasted cauliflower. I am lazy so I usually try to buy my cauliflower (and broccoli) precut. The extra cost is worth it to me. Either way, make sure the florets are cut into bite-sized pieces.

Cauliflower "Nachos"

1. Preheat the oven to 425°F. Line a large baking sheet with foil and spray lightly with olive oil cooking spray. 
2. Spread the cut up cauliflower in an even layer on the baking sheet. Spritz very lightly with oil then sprinkle with your favorite taco seasoning or Tex-Mex flavors.
3. Bake for 15-20 minutes until you can easily pierce the pieces with a sharp knife.
4. Remove from the oven and stir the cauliflower pieces.
5. Bunch the cauliflower in the center of the pan and top with your favorite nacho toppings. I used some of the Mexican Street Corn Style Salad I made the other day.
6. Sprinkle with shredded cheese and return the pan to the oven for about 5 minutes to warm the topping and melt the cheese.

Sashi Made a Recipe: Mexican Street Corn Style Salad

You can make this with fresh corn that has been boiled on the cob for 5-7 minutes or use your favorite canned variety or frozen that has been thawed. If using fresh, you will need 3-4 ears to get roughly 3 cups of kernels. I served this with Squash Taco Boats!

Mexican Street Corn Style Salad

• 3 c of corn kernels (I used 2 15oz can of no salt added corn that had been drained
• 15 oz can of reduced sodium black beans, drained and rinsed well
• 3 Roma tomatoes, chopped
• 2 Tbsp chopped fresh cilantro or parsley 
• 1/4 c nonfat plain Greek yogurt*
• 1/4 c lowfat cottage cheese*
• 1 Tbsp lime juice
• 1 tsp chili powder
• 1 tsp hot sauce, more or less to taste (I used Cholula)
• 1/4 tsp kosher salt 
• Fresh ground pepper to taste
• 2 oz finely shredded part-skim mozzarella 

1. In a large bowl, add the corn, black beans, tomato, and cilantro or parsley. 
2. In a medium bowl, stir together the yogurt, cottage cheese, lime juice, chili powder, hot sauce, salt and pepper.  Mix well.
3. Add the dressing to the vegetables and the shredded cheese. Stir well to combine everything.
4. Serve immediately or refrigerate for 2 hours before serving.

Makes 8 ~ 1 cup servings 

On WW Blue 💙: 1 pt

* When buying lowfat or nonfat versions of things, I look at the ingredient list before buying. Oftentimes, lowfat products have ingredients that most people can't pronounce, so I look for brands that start with skim milk or are still minimally processed. This is just my preference. 🙂

Sashi Made A Recipe: Zucchini/Squash Taco Boats

I was planning on doing these with zucchini but the ones I had were super tiny. Thankfully,  yellow squash is just as good. I made these with ground chicken breast but you could easily use ground turkey or beef. And feel free to use more cheese if you're not watching calories like I am. 😁 You can easily halve this recipe...which is what I actually did. I served this with Mexican Street Corn Style Salad.

Zucchini/Yellow Squash Taco Boats

• Cooking spray 
• 4 medium zucchinis or yellow squash 
• Pinch of salt
• 1 lb ground chicken breast  (or turkey or beef)
• 14 oz can Rotel
• 2 Tbsp taco seasoning  (If I don't make my own, I use FlavorGod)*
• 2 oz or 1/2 c shredded cheese (cheddar, Monterey Jack, or pepperjack) or more!

1. Preheat oven to 400°F. 
2. Cover a large baking sheet with foil and spritz it lightly with the cooking spray.  Set aside.
3. Slice each zucchini or squash in half the long way. If a half doesn't lay flat, slice a very thin piece off the bottom so it does.
4. Using a spoon, scoop out the meat of the squash, leaving at least 1/4" shell inside the skin. Reserve the parts you scoop out. Place the on the sheet pan and repeat for all the halves. 
5. Sprinkle the halves with salt then bake for about 18-23 minutes or until the zucchini or squash are tender.
6. Meanwhile, preheat a large nonstick skillet over medium heat. Add the chopped squash or zucchini, ground chicken, Rotel, and taco seasoning.  Break up the meat with a spoon and stir until everything is well blended. Stir frequently until the chicken is white and not pink. If there is a lot of liquid from the squash, turn the heat up to medium-high and stir until the liquid evaporates. 
7. When the halves are done in the oven, fill them with the taco meat, carefully piling it on, if needed.
8. Sprinkle each half with the cheese and put back in the oven for 5 minutes or until the cheese is melted. 

Makes 8 boats

On WW Blue 💙: 1pt per boat

* I am not an affiliate of FlavorGod, just a huge, huge fan!

Sashi Made A Recipe: InstantPot Lentil Sloppy Joes

I don't always eat vegetarian but when I do, it needs to be filling and comforting. These definitely fit the bill! My husband even requests these! 😯

InstantPot Lentil Sloppy Joes
 

• 1 c no salt added tomato sauce
• 1/4 c tomato paste
• 1 Tbsp chili powder
• 1 tsp sugar (white or brown)
• 1 tsp kosher salt
• 3/4 tsp paprika
• 1/4 tsp freshly ground black pepper
• 1 Tbsp yellow mustard
• 2 tsp Worcestershire sauce
• 2 tsp lemon juice
• 1 1/2 c no sodium broth, divided (I use 2 packets of Herb-ox)
• 2 bell peppers, diced small
• 1/2 c chopped celery
• 1/2 c chopped carrot
• 1 Tbsp jarred minced garlic
• Pinch kosher salt
• 3/4 c dried green lentils

1. In a small bowl, mix together the tomato sauce, tomato paste, chili powder, sugar, salt, paprika, pepper, mustard, Worcestershire, and lemon juice. Mix well and set aside.
2. Turn the InstantPot on to the Saute setting on high and add 1/4 cup of the broth, reserving the rest. Once the broth starts to bubble, add the garlic, peppers, celery, carrots, and a pinch of salt. Cook, stirring frequently, for ~5 minutes until the peppers start to soften3. Stir in the sauce, lentils, and remaining broth. Turn off the saute setting.
3. Pressure cook on HIGH for 16 minutes then use the natural release. Give the lentil joes a stir and taste for seasoning levels before serving.

Makes 8 ~ 1/4 cup servings

On WW Blue 💙: 1pt per serving