When you think of sides to go with meals and you’ve just started eating lower in carbs you tend to have to get creative with your options. I’m always desiring something that makes me feel completely satisfied, like I’ve eaten a big bowl of potatoes, pasta or rice yet without feeling the bloat, discomfort or guilt that those carbs make me feel when I’m done.

This rice dish came out of a necessity for a chicken dish I will be sharing in a few days. I wanted something that felt hearty but wasn’t carb laden. Roasting the cauliflower and garlic cloves makes this side have depth of flavor you really can’t get otherwise.

Adding some chunks and grated aged provolone throws this recipe into overdrive for your taste buds. Truly it is not your ordingary cauli rice side that many of you seasoned low carbers are used to.

Top with some fresh parsley and serve with whatever meat or fish you desire. Stay tuned for my succulent chicken recipe coming up this week!

While it may not look that spectacular you must make it to believe me. Even my carb loving hubby ate every bite off his plate!

Print

Roasted Garlic Provolone Cauliflower Rice

Course Side Dish

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8 1/2 cup

Calories 97kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

• 4 cups cauliflower florets
• 2 tbsp extra virgin olive oil
• 1 bulb garlic
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tbsp butter
• 1/4 cup sour cream
• 1/4 cup provolone cheese grated, plus 2 ounces more in chunks
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

• Preheat oven to 400 degrees.
• Toss the cauliflower florets with olive oil and salt and pepper.
• Cut of one end of the garlic bulb and place in aluminum foil.
• Add some oil to the garlic and close in foil.
• Place florets and garlic bulb on baking pan and bake for 45-60 minutes until florets are golden.
• Add florets to a food processor.
• Squeeze garlic cloves out of bulb and into food processor.
• Add butter and sour cream and pulse until resembles rice.
• Stir in grated and chunked provolone, salt and pepper.
• Top with fresh chopped parsley.

Notes

Net Carbs: 1g

Nutrition

Calories: 97kcal | Carbohydrates: 2g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 300mg | Potassium: 165mg | Fiber: 1g | Sugar: 1g | Vitamin A: 170IU | Vitamin C: 24.1mg | Calcium: 50mg | Iron: 0.2mg

The post Roasted Garlic Provolone Cauliflower Rice appeared first on Sugar-Free Mom.

Finger Foods Finger Foods Fingers foods!!! That’s what it’s all about at a party where you just want to mingle and not have to sit down right? Finger foods let you grab a few on a plate and walk around chatting to your hearts content, never needing a chair or a table. Appetizers like these are what parties are all about and this one is sure to please.

Taking my love for cheese and adding in some sirloin steak for an improvised Philly Cheese-steak sandwich without a roll is what this recipe is all about.  Trying to keep the carbs low on my end but not sacrificing flavor or taste for the hubby and family. Even the kids who hate mushrooms tried some!

I really wanted to chop some parsley on these babies to add some color contrast but the hubby was strictly against this and would have refused to eat them saying, “Parsley is NOT on a Philly Cheesesteak and I want no part of it.”

Sigh,

so it’s just the cheese and some steak and red pepper and onions. I’m not a fan of green pepper but you can use that if you prefer.

Since the mushrooms will vary from small to large in packages, filling them will vary as well. I just mounded them as high as I could and squished them in a best I could.

I think sloppy is the way to go. We aren’t looking for a pretty appetizer here, but a fantastically tasty, but messy, easy, fun finger food.

Other Game Day or Party foods you might enjoy:

• Oven Fried Salt & Vinegar Chicken Wings
• Crock Pot Sugar-Free BBQ Baby Back Ribs
• Salt & Vinegar Zucchini Chips
• Sugar-Free Bourbon Candied Pecans
• Mini Bunless Cheeseburger Bites
• Cheddar Cauliflower Bacon Bites

Print

Philly Cheesesteak Stuffed Mushrooms

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 10 @ 3 mushrooms

Calories 200kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 24 ounces baby bella mushrooms
• 1 cup chopped red pepper
• 1 cup chopped onion
• 2 tablespoons butter
• 1 teaspoon salt divided
• 1/2 teaspoon pepper divided
• 1 pound beef sirloin shaved or thinly sliced against the grain
• 4 ounces provolone cheese

Instructions

• Preheat oven to 350 degrees.
• Remove stems from mushrooms and discard.
• Place mushrooms on a foiled lined or greased baby sheet.
• Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper on both sides.
• Bake for 15 minutes and set aside.
• In a large skillet, melt 1 tablespoon butter and cook pepper and onions until tender.
• Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Remove from skillet and set aside.
• In the same skillet you used for the veggies, melt the remaining tablespoon of butter and cook the meat to your preference.
• Add the provolone cheese and stir until completely melted.
• Add back the veggies.
• Spoon mixture into the mushrooms, top with more cheese if you like.
• Bake for 5 minutes or until mushrooms are warm again and cheese is melted well.

Nutrition

Serving: 3mushrooms | Calories: 200kcal | Carbohydrates: 4.5g | Protein: 17.5g | Fat: 12.5g | Saturated Fat: 5.9g | Cholesterol: 55mg | Sodium: 378mg | Fiber: 1.1g | Sugar: 1.3g

The post Philly Cheesesteak Stuffed Mushrooms appeared first on Sugar-Free Mom.