• talks about her Confessions, Lean & Green, Recipes

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    Found this awesome resource for peeps who are using Take Shape for Life to lose their weight and become healthy.  Lynn from “Escape from Obesity,” posts all sorts of Lean and Green friendly meals and they look delicious.


    On our menu for tonight? Low Carb Cauliflower “Potato” Salad.  I’ll let you know how it is.  What are you eating for dinner?


    Cauliflower “Potato” Salad


    2 and 2/3 cups steamed cauliflower
    3 scallions (green onions), white and green parts, chopped
    1/4 cup finely diced celery
    1 hard boiled egg, chopped
    3 Tbsp light mayonnaise
    1/2 Tbsp yellow mustard
    1/4 tsp salt
    1/8 tsp black pepper
    sprinkle of dill
    If you are starting with a head of fresh cauliflower, you can quarter it and steam it for about 15 minutes, or until the cauliflower is tender. Texture is key here; you want it to be about the same texture as cooked potatoes would be for potato salad. Not too firm, and definitely NOT mushy. Use a fork to test it as it cooks. As soon as it is tender, remove from the heat and rinse in cold water for several minutes until the cauliflower is all cold. Then set on paper towels to drain, and pat dry if necessary. You don’t want it to be wet when you add ingredients.
    Chop the cauliflower into small bites (like potatoes in potato salad). Place in a bowl with the scallions, celery, and eggs. Gently toss together. Then add the mayo, mustard, salt and pepper; fold together gently with a spatula until well combined. Sprinkle a little dill over the top. Cover and chill for at least an hour.
    This recipe makes two very large ( 1 1/2 cup) servings or four smaller 3/4 cup servings.
    One large serving (half the recipe) contains:
    140 calories
    11 g carbs
    9 g fat
    7 g protein
    So, 1/4 recipe (3/4 cup) has 70 calories, 5.5 g carbs, 4.5 g fat, 3.5 g protein.
    The breakdown for Medifast is:
    1/2 recipe yields 1 full Green (3 veg servings), 1/6 Lean, and under 2 1/2 condiments.
    *notes: I thought it could use a little more salt, maybe some onion powder; season to taste. If you can stand some extra calories/Lean serving, I think adding another hard boiled egg would be great! Whatever you use to season YOUR potato salad, you can use in this recipe; some ideas are Dijon mustard instead of yellow, chopped Dill pickles or pickle relish, paprika, or a slice of crumbled, crisp bacon. I actually needed some extra protein when I ate these as leftovers the next day, so I added another chopped egg and some chopped dill pickle and it was fabulous! Enjoy!


1 Response to What’s on your Menu?

  • Kris wrote on August 30, 2011 at 6:41 // Reply

    Tonight I made a new concoction. I don’t faithfully count condiments and healthy fats, and I don’t exactly measure things when I cook, so I cannot be 100% sure of the servings.

    1 package chicken/spinach sausage w/out casing (from Target…THE BEST), sliced
    olive oil (maybe 2 tsp)
    garlic infused olive oil (maybe 1 Tbsp or so) (got it from Time Savor Gourmet)
    balsamic vinegar (maybe 1-2 Tbsp)
    1/2 bag frozen spinach (defrosted- micro for 2 min)
    cherry tomatoes (maybe a cup or so), cut up into about 1″ pieces
    2 wedges Laughing Cow garlic and herb cheese
    feta cheese (maybe 1/4 c)

    I browned the sausage in the olive oil (it’s already fully cooked, but I like it to be browned) over med-high heat. Added the spinach, garlic olive oil, balsamic, and LC cheese. Cooked over med heat and stirred until cheese was melted. Added tomatoes, cooked for a couple more minutes. Added feta and stirred to mix in.

    I served it over whole grain pasta for the fam and over Miracle Noodles for myself. Kids ate it and husband raved, so it was a success.


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