For the mashed ‘potatoes’:
- 1 large head cauliflower
- 2 tsp salted butter
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
For the beef mixture:
- 1 tbsp olive oil
- 1/2 medium onion, minced
- 1 can of peas and carrots
- 1 and 1/2 pounds ground ground beef
- 1/2 cup beef broth
- 1 tablespoon cornstarch
- 1 and 1/2 teaspoons Worcestershire sauce
- 1 and 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- 1 cup shredded cheddar cheese
- Fill a large stock pot with plenty of water. Add the chopped cauliflower and make sure the water covers them.
- Bring to a boil, covered, over high heat. Reduce the heat to medium and continue boiling for about 10 minutes, until fork tender.
- Drain the cauliflower and return to the pot.
- Add butter. Mash with a potato masher or mixer until they are smooth.
- Stir in 1 teaspoon salt, 1/2 teaspoon pepper, seasoning salt, garlic powder, and onion powder. All seasonings are to taste. Cover and set aside.
- In a large skillet, add olive oil.
- Add the onion. Saute for a couple of minutes.
- Add the ground beef and cook and crumble until no longer pink, about 5 minutes.
- Drain the fat.
- Add peas and carrots. In a small bowl, stir together beef broth and cornstarch.
- Add this mixture to the meat, as well as the Worcestershire sauce.
- Cook over high heat for about 5 minutes, or until the mixture boils and the sauce has thickened. Cook and reduce until it has reached a consistency you like.
- Season with salt and pepper to taste.
- Preheat your oven to 350 degrees F.
- Pour the meat mixture into a deep 9×13 inch casserole dish.
- Top with the mashed ‘potatoes’ and spread evenly.
- Top with cheddar cheese.
- Bake at 350 for about 30 minutes, or until bubbly. (You could do 375 if you are in a hurry. Check it at 20 minutes.) Follow with a couple minutes under the broiler if you like it browned and gooey!
Perfect meatless weeknight dish, packed with nutrition and super tasty!
- 1 can garbanzo beans, drained
- 1 tablespoon peanut oil
- 1 head broccoli, separated into bit size pieces
- 2 cloves garlic, minced
- 1 teaspoon ginger paste
- 1 can coconut milk (I used regular, but lite works great)
- 3 tablespoons red curry paste (or more if you like heat)
- 1 heaping tablespoon natural peanut butter
- ½ tablespoon cornstarch dissolved in 2 tablespoons cold water
In a medium size pan over medium-high heat add peanut peanut oil and saute the broccoli, garlic and ginger. After a few minutes, add the coconut milk and let simmer for 5-8 minutes. The broccoli should soften but still be tender-crisp. Add the beans and curry paste to the pan and stir it until it combines with the coconut milk. Bring to a slight boil and add the cornstarch. Boil for about a minute, then reduce heat and let cool slightly (about another 2 to three minutes). Sauce will thicken as the mixture cools.
This soup is super easy and perfect on a cold winter night to warm you up!
- 1 butternut squash, peeled and cubed
- 1/4 cup onion, diced
- 2 1/2 cup chicken or vegetable broth
- 1/2 cup milk of choice (I used organic skim)
- 1/2 tsp nutmeg
- optional garnish: drizzle coconut milk
Place squash in slow cooker, along with onion and broth. Cook on high for 3 hours or low for 5 hours. Once squash is tender, blend ingredients with a hand blender or place in food processor and return to slow cooker. Add milk, nutmeg and salt and pepper to taste. Mix well. Garnish with a drizzle of coconut milk if desired. Enjoy!