Cheddar Bacon Cauliflower Potato Salad

A friend sent me this recipe from a low carb recipe blog.  It's really delicious.  I steamed the cauliflower in the microwave and next time I make this I'll get it just a little more tender.

Precooked bacon pieces were used in place of the bacon strips.  I keep a large bag of them in the freezer and just crisp them up on a paper towel in the microwave.  Frying bacon is a chore that I do not enjoy!

Dried dill was used so I cut the amount down.  If you like raw onions, the 1/4 cup might be okay.  I really don't so I used less onion too. 

Photo found online.

CHEDDAR BACON CAULIFLOWER POTATO SALAD

Top of Form

Bottom of Form

Ingredients

• 1 large head cauliflower
• ½ cup grated cheddar
• ⅓ cup mayonnaise
• 1/4 cup chopped red onion
• 6 slices fried bacon, diced
• 2 hard boiled eggs, peeled and diced
• 1 tablespoon dill
• 1 teaspoon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1.     Chop the cauliflower into bite-sized pieces and place in a steamer basket. 

2.     Steam for 3-5 minutes or until tender-crisp. 

3.     Add the cauliflower to a large mixing bowl and place in the fridge to chill for 2 hours.

4.     Add the remaining ingredients to the bowl of cauliflower and stir well to combine.

5.     Serve immediately.

Four Cheese Bacon Stuffed Smothered Chicken Casserole

This recipe came from a food blog.  It looked interesting but the person that wrote the recipe had the instructions so convoluted that I had to literally watch the video to determine how to assemble the dish.  Then I rewrote the ingredients list and instructions to make the process clearer.

Since I cook for just myself, I used one package of chicken tenders in place of the breasts. If you use breasts, they need to be thin.

I used a one quart casserole dish and made two layers with the stuffing mixture spread on top of the bottom layer rather than rolling them.  I used mozzarella and medium cheddar cheeses. 

The package of chicken tenders had eight in it.  I put the soup mixture in the bottom of the dish then placed four tenders on top.  I spread the chicken stuffing mixture on top of the bottom layer of tenders then put the other four on top of that.  

 

Four Cheese Bacon Stuffed Smothered Chicken Casserole

2 T. olive oil

1 tsp. butter

¼ red bell pepper, chopped

½ onion, chopped

½ can cream of chicken or mushroom soup

¼ c. water

½ c. grated Mozzarella cheese

Saute onion and pepper in oil and butter. 

Stir in soup and water. 

Spread in bottom of baking dish.

Stuffing for chicken:

8 oz. cream cheese

1 T. onion, minced

1 T. Italian seasoning

1 T. garlic powder

1 tsp. pepper

2 tsp. lemon juice

6 slices of bacon, cooked and chopped

Mix in bowl and spoon 2 T. on each chicken breast. 

Roll up and secure with toothpick.

Dip each breast in 1 beaten egg and coat with Italian Bread Crumbs.

Brown in oil. 

Place in baking dish, pressing each breast down into the pepper mixture.  Spoon some of the mixture over the chicken breasts.

Top with ½ cup grated cheddar and ½ cup grated Monterey Jack cheese.

Bake at 350° for 25 minutes.

Top with 6 additional slices of cooked chopped bacon.  Bake for 5 minutes.

Cheese Crackers

After doing some online research I've decided there's no good way to make cheese crackers that are low in Weight Watcher points. Most recipes call for adding butter which adds 30 points to the total! The added fat does help to make the crackers crisp but cheese contains a lot of oil too so I thought I'd try a recipe without adding the butter.

I misted my cutting board with oil and spread it out using my fingertips to prevent the dough from sticking while rolling it out.  Cover the dough with waxed paper and it won't stick to your rolling pin.

Before baking, the crackers were poked with a fork several times to help them bake evenly.  I also sprinkled them with salt which makes them a little too salty for my taste.

They wound up being slightly tender rather than crisp since I used biscuit mix rather than flour.

You want to roll them out extremely thin.  The biscuit mix has leavening in it and most cheese cracker recipes do not include any type of leavening ingredient.

Cheese Crackers

Makes 24 crackers 

4 oz. cheddar cheese, grated

¾ cup biscuit mix

4 T. buttermilk***

Put ingredients into food processor and process until ball forms.

Turn out onto an oiled surface, roll to 1/8” thick and cut into 2"

squares.

Place squares onto parchment lined baking sheet.

Bake @ 375° for 8 – 10 minutes.

·                    *** I made buttermilk by adding vinegar to skim milk

Weight Watcher points total 20 for entire recipe