I go through phases with food. One particular item will dominate my menu and dining table only to be tossed away and replaced by another in a few months. Fortunately, the Sour Jacks and mashed potatoes phase is over. Instead, two items have decided to stick around for the long term…cauliflower “rice” and Laughing Cow cheese wedges.
I’ve got two recent meals to share with you that utilize these items and have become staple meals in my diet. Nothing fancy. Nothing to serve at an uptown dinner party. But they are good and super filling!
First, lets chat about Cauliflower Rice. Everyone has their own take on how to make this dish, but I’m going to show you the way I have perfected it for myself.
You need two things for Cauli Rice.
-Food Processor w/ a Shredding Disk
Now I should let you know ahead of the game that I’m extremely cheap and lazy sometimes. Yes, you can steam fresh cauliflower and use it. I encourage you to do so. However, there are those of us who don’t want to pay $3.49 for a dinky head of cauliflower when I can get a store brand SteamReady Frozen Cauliflower bag for 10/$10. Done and done.
I cook my cauliflower in the microwave according to the directions on the bag. Once it has been cooked I bust out my food processor with shredding disk. This is the disk that came with your machine that you have never used and have no idea how it works.
When installed in my Cuisinart food processor, it looks like this. No blade on the bottom. Just the disk on the top. If you aren’t sure how your processor all fits together, check the website. They have all the manuals online and they are actually pretty helpful.
From there I add on the top of the food processor and slowly feed in my cooked cauliflower.
The disk shreds the cauliflower and it comes out as a rice type shape and texture.
I cook up a batch of cauliflower rice on Sunday night for my meal prep and it will usually last me for 2-3 meals based on 1/2 cup serving for each meal.
Now on to my meals. While I wrote these out as recipes, I wouldn’t really think of them as that. These are just some combos that I happen to like. You can add more cheese if you want. You can add different seasonings. Think of it as almost a mashup of sorts?! Well, doesn’t that sound appetizing.
Turkey Taco Skillet
In the Mix:
-4 oz. cooked lean ground turkey
-1/2 diced tomatoes with chilies (better known as Rotel)
-1 c. cooked Cauliflower Rice
-2 tsp Taco Seasoning with Less Sodium
-1 Laughing Cow Queso Fresco & Chipotle wedge
-Cook cauliflower rice as described above. Set aside.
-Brown the turkey, drain any leftover fat, and set aside. I normally use the 99% lean turkey, but they were out of it at my store. This was a fun treat. When I’m cooking my turkey I cook the entire package and then just save whatever is leftover after I portion out my 4 oz. I typically season it too. I have a small blood pressure issue (so annoying) so stick to the Mrs. Dash seasonings. My current favorite is the Garlic & Herb.
-In a skillet sprayed with cooking spray, add cauliflower rice and diced tomatoes. I just let it warm all the way through. This allows the cauliflower rice to cook a little more and get a bit softer. I usually let mine cook for about 2-3 minutes.
-Once the rice and tomatoes are warm, add in the Laughing Cow wedge and 1 tsp of the taco seasoning. This cheese will not really melt but it will become soft and start to mix through the rice pretty well. There will be bits of clumps that can just be pushed out with your spatula.
-Add in 4 oz of turkey and the last tsp of taco seasoning to the rice mixture. Let it heat through for a few more minutes. About 2 minutes.
I topped my dish off with 1 tbsp of Trader Joe’s Lite Shredded Mexican Cheese. You know, for a little bit of fun.
When I prep all my food on Sunday night I will make a batch of ground turkey and a batch of cauliflower rice. I usually wait until the night that I plan to eat this dish to put it all together. I have no idea how it would taste heated up in the microwave, but I imagine it wouldn’t be too much different. Sometimes I will just eat the rice as a side to grilled chicken and sometimes I will eat the ground turkey straight out of the ziploc bag while sitting on the couch like I’m some kind of barbarian.
Another dish that I make often with the cauliflower rice and Laughing Cow is Shrimp & Cheesy Rice, or “risotto”.
Everything is made *almost* the same way!
Shrimp & Cheesy Rice
In the Mix:
-4 oz. cooked shrimp
-1 c. cooked Cauliflower Rice
-2 tbsp shallot, chopped
-1 Laughing Cow wedge (sometimes 2)
- Cook cauliflower rice and set aside.
-Cook shrimp and set aside. You can grill, cook in the skillet, or do anything else you want. I usually cook mine in a skillet and I season my shrimp with whatever Mrs. Dash I have on hand. I also overcook them because I can’t stand when they are any form of soft. *gross*
-In a medium skillet sprayed with cooking spray, add shallots and let them cook for 1-2 minutes. If I don’t have shallots I sometimes will use red onion or garlic. Whatever works for you!
-Add Laughing Cow wedge to the pan. The cheese will get soft, but won’t melt. That is just fine. I use any flavor I have on hand. The only one I don’t care for in this dish is the French Onion flavor.
-Add cauliflower rice and mix together with the shallot and cheese mixture. Allow it to cook for about 1-2 minutes.
-Add in shrimp and mix together.
I hope this was helpful to some of you! Tonight my goal is to eat another round of the Taco Turkey Skillet, but there is a good chance it could be a turkey out of the bag kind of night. I’ll let ya know.
See ya tomorrow with a weekly weigh-in update!