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Tag: foodie

  • Best Roasted Chicken

    Best Roasted Chicken

    How to Make Best Roasted Chicken

    Every home cook should know how to roast a whole chicken! This foolproof recipe produces a flavorful, golden roasted chicken, plus a delicious broth to serve over the chicken and whatever sides you serve with it. Cooking a whole chicken is great for meal prepping—roast the chicken over the weekend and use it for salads, sandwiches, or other meals throughout the week. As a bonus, you can save the bones and carcass to make your own chicken broth!


    15 min prep time


    1 hr, 15 min cook time


    8servings


    3 ounces chicken

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 450 degrees. Coat a 9×13 baking or roasting pan with cooking spray.
    2. Add chopped onion, carrots and celery to the pan and top with fresh parsley and fresh thyme. Mix ingredients to evenly distribute them.
    3. Remove and discard giblet and neck from chicken cavity. Trim excess fat around neck and cavity opening. Pat the chicken dry with a paper towel.
    4. Starting at the neck, loosen skin around breast using your finger. Rub entire chicken (including breast meat under the skin) with olive oil. Season the outside of the chicken and the inside of cavity with the salt and pepper.
    5. Fill the cavity of the chicken with the lemon wedges and smashed garlic and place chicken breast- side up into the pan on top of the herbs and vegetables.
    6. Pour the chicken broth over the vegetables and bake in oven for 30 minutes. After 30 minutes reduce heat to 350 degrees and bake chicken additional 45 minutes.
    7. Remove the chicken from the pan and let it rest, covered with foil for 20 minutes. Strain the vegetables and herbs from broth in the bottom of the pan. De-fat the broth and set aside (you should end up with about one cup of broth). Discard the vegetables. NOTE: To de-fat the broth, use a fat separator, or chill the broth in the fridge—the fat will rise to the top and solidify making it easy to scrape off the top.
    8. Once the chicken has rested, remove the skin and cut into 8 pieces, discarding the carcass, lemons and garlic. Pour the de-fatted broth over the chicken and serve.
    Low Carb
    Holidays & Entertaining
    Gluten-Free
    Dinner
    Main Dish
    Foodie
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    Nutrition facts

    8 Servings



    • Serving Size

      3 ounces chicken


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2.2g

        11%

    • Cholesterol
      90mg

      30%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      0g

      0%

      • Dietary Fiber
        0g

        0%

    • Protein
      29g

    Ingredients

    fresh thyme
    about 5 whole sprigs

    fresh parsley
    about 5 whole sprigs

    celery stalks (roughly chopped)
    2

    onion (roughly chopped into a few large pieces)
    1

    carrots (roughly chopped into a few large pieces)
    2

    nonstick cooking spray
    1

    whole roaster chicken (5-1/2 pounds)
    1

    salt (optional)
    1 tsp

    black pepper
    1 tsp

    olive oil
    1 tbsp

    lemon (cut into wedges)
    2

    garlic (peeled and smashed)
    4 clove

    fat-free, reduced sodium gluten-free chicken broth
    1 cup

  • Bell Pepper Poppers

    Bell Pepper Poppers

    How to Make Bell Pepper Poppers

    For a little more heat in these poppers, increase the amount of crushed red pepper flakes to your liking.


    10 min prep time


    30 min cook time


    12servings


    2 poppers

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375° F. Coat a baking sheet with cooking spray. Set aside.

    2. Slice each pepper in half lengthwise then scoop out any seeds and membrane.

    3. Add bacon to a non-stick sauté pan with cooking spray over medium heat and cook until crisp. Drain on a paper towel and set aside.

    4. Add onions to the pan used to cook the bacon and add more cooking spray if needed. Cook the onions, stirring occasionally until clear. Set aside to cool.

    5. In a small bowl, mix the cream cheese and goat cheese. Add the bacon, onions, and red pepper flakes. Stir to combine.

    6. Grind toasted bread in a food processor with the garlic and Parmesan cheese. Set aside in a small bowl.

    7. Spoon the cheese mixture into each pepper half (1 Tsp. of mixture per popper), and then press the cheese side of the popper into the whole wheat breadcrumb mixture. Lay on the prepared baking sheet breadcrumb side up and spray each one lightly with cooking spray.

    8. Bake the poppers for about 20 minutes or until the peppers have softened and the breadcrumbs are golden brown.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Veggie Rich
    Low Carb
    Mexican/Southwestern
    American
    Holidays & Entertaining
    Foodie
    Appetizers
    Snacks
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    Nutrition facts

    12 Servings



    • Serving Size

      2 poppers


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      135mg

      6%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        3g

    • Protein
      4g

    • Potassium
      52mg
      1%

    Ingredients

    nonstick cooking spray
    1

    mini sweet peppers
    12

    turkey bacon (diced)
    2 slice

    diced onion
    1/2 cup

    fat-free cream cheese (room temperature)
    4 oz

    soft goat cheese (room temperature)
    2 oz

    crushed red pepper flakes
    1/4 tsp

    whole wheat bread (toasted)
    1 slice

    garlic (minced)
    1 clove

    Parmesan cheese (grated)
    1 tbsp

  • Beef and Sweet Potato Stew

    Beef and Sweet Potato Stew

    How to Make Beef and Sweet Potato Stew

    You can substitute butternut squash for the sweet potatoes in this recipe if you’d like. This stew is excellent served over the Root Vegetable Cakes.


    20 min prep time


    1 hr 25 min cook time


    8servings


    1 1/2 cups-1.5

    Print Recipe >

    Step-By-Step Instructions:

    1. Add olive oil and generous amount of cooking spray to a large soup pot over high heat. In batches, brown beef on all sides. Do not overcrowd the pan with beef or it will not brown.
    2. Remove the beef from the pan and set aside. Add onions, carrots and celery to the pan and sauté for 4-5 minutes.
    3. Add the beef broth and scrape the brown bits off the bottom of the pan. Add beef and simmer for 1 hour.
    4. While the beef is simmering, soak the prunes in hot water for 20 minutes. Drain the prunes, saving the water and set aside.
    5. After the beef has simmered for 1 hour, add the drained prunes, sweet potatoes, 1/2 cup of the prune water, cinnamon, ground black pepper and salt. Bring to a simmer, covered, for 20 minutes or until potatoes are tender.
    6. Stir in the chopped parsley and serve.
    Comfort Food
    Dinner
    Foodie
    Main Dish
    Holidays & Entertaining
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    Nutrition facts

    8 Servings



    • Serving Size

      1 1/2 cups-1.5


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.7g

        9%

    • Cholesterol
      45mg

      15%

    • Sodium
      430mg

      19%

    • Total Carbohydrate
      18g

      7%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        8g

    • Protein
      19g

    • Potassium
      540mg
      11%

    Ingredients

    olive oil
    1 tbsp

    nonstick cooking spray
    1

    lean beef stew meat ((chuck or round))
    1 1/2 lbs

    onion (diced)
    1

    carrots (sliced 1/2 inch thick rounds)
    2

    celery stalks (diced)
    2

    fat-free, reduced sodium beef broth
    2 1/2 cup

    prunes (diced)
    1/2 cup

    hot water
    1 cup

    sweet potatoes (peeled and diced into 1-inch chunks)
    2 medium (about 12 oz total)

    ground cinnamon
    1 1/2 tsp

    black pepper
    1 tsp

    salt
    1 tsp

    chopped fresh parsley
    1/4 cup

  • Beef Boti Kebabs

    Beef Boti Kebabs

    How to Make Beef Boti Kebabs

    This boti kebabs recipe takes its inspiration from a kebab recipe popular during Nizam rule in Hyderabad. Back then this prominent dish consisted of tender pieces of boneless mutton dipped in spices and egg wash, rolled in crumbs, and deep fried. To make this recipe more diabetes-friendly, we’ve used a marinade to tenderize the meat and swapped frying for grilling on the stove top. The spices keep the traditional Indian flavors without the additional fat and carbs. Serve with Whole-Wheat Spinach Parathas and grilled veggies.


    4 hr prep time


    8 min cook time


    6servings


    1 Kebab (5–6 Pieces Beef)

    Print Recipe >

    Step-By-Step Instructions:

    1. Soak wooden skewers in cold water for at least 10 minutes.
    2. Combine garlic, turmeric, coriander, fennel seeds, chili flakes, minced green chili, garam masala, 1/2 tsp sat, and lime juice in a bowl. Add steak cubes, stir to coat, and marinate in the refrigerator for 2–3 hours (or up to 6 hours). Remove from refrigerator and let stand at room temperature for 30 minutes before grilling.
    3. After steak has marinated and rested at room temperature, preheat a cast iron griddle over medium-high heat or an outdoor grill. Brush griddle or grill lightly with ½ tsp / 2.5 mL oil to prevent kebabs from sticking.
    4. Skewer steak onto wooden skewers (about 5–6 pieces of steak per skewer), leaving some space between each piece, and brush with remaining 1½ tsp / 7.5 mL oil. Sprinkle with remaining 1/2 tsp salt.
    5. Place kebabs on the griddle or grill and cook for about 4 minutes per side (8 minutes total). Serve hot, garnished with lime wedges (for squeezing over kebabs) and cilantro.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Indian
    Dinner
    Foodie
    Main Dish
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    Nutrition facts

    6 Servings



    • Serving Size

      1 Kebab (5–6 Pieces Beef)


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0.1g

    • Cholesterol
      30mg

      10%

    • Sodium
      430mg

      19%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      17g

    • Potassium
      310mg
      7%

    Ingredients

    minced garlic
    1 tbsp

    turmeric (ground)
    1/2 tsp

    ground coriander
    2 tsp

    fennel seeds (crushed)
    1 tsp

    crushed red pepper flakes
    1/2 tsp

    green chili (finely chopped)
    1

    garam masala
    1 tsp

    salt (divided use)
    1 tsp

    lime juice
    1 tbsp

    lean sirloin steak (all visible fat removed and cut into 1-inch cubes)
    18 oz

    sunflower oil (divided)
    2 tsp

    lime (cut into wedges)
    1

    fresh cilantro (stems removed and leaves chopped)
    1 bunch

  • BBQ Chicken Burgers

    BBQ Chicken Burgers

    How to Make BBQ Chicken Burgers

    This burger recipe calls for ground chicken but lean ground turkey would also work well. Offer these healthier burgers as an option next time you host a barbecue!


    10 min prep time


    5servings


    1 burger

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat an indoor or outdoor grill.
    2. In a medium bowl, combine the ground chicken, egg, oatmeal, steak seasoning, salt (optional), and pepper. Mix well.
    3. Divide the meat mixture into 5 equal portions and press into patties.
    4. Grill the burgers on one side for 4-5 minutes. Flip the burgers and use 2 Tbsps. of the barbecue sauce to brush the top of the burgers. Grill the burgers for 4-5 minutes and flip them again. Brush the other side with the remaining BBQ sauce. Grill for another 2-3 minutes or until the burgers are cooked through. (They should reach an internal temperature of 165 degrees F).
    5. Open one hamburger bun. Add the burger to the bottom half of the bun and top with 1 piece lettuce and 1 slice of tomato. Place the top of the bun on top of the burger. Repeat for remaining 4 burgers.
    Grilling
    Dinner
    Foodie
    Lunch
    Holidays & Entertaining
    Sandwiches
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    Nutrition facts

    5 Servings



    • Serving Size

      1 burger


    • Amount per serving



      Calories





      275

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2.7g

        14%

    • Cholesterol
      105mg

      35%

    • Sodium
      240mg

      10%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        5g

    • Protein
      21g

    Ingredients

    ground chicken
    16 oz

    eggs
    1

    oatmeal
    1/4 cup

    steak seasoning (salt-free, (such as Mrs. Dash))
    2 tsp

    salt (optional)
    1/4 tsp

    black pepper
    1/4 tsp

    barbeque sauce (sugar free)
    1/4 cup

    whole wheat hamburger buns (about 1.5 ounces each)
    5

    bibb or boston lettuce
    5

    tomato(es) (sliced into 5 slices)
    1

  • Bangers and Mash

    Bangers and Mash

    How to Make Bangers and Mash

    Bangers and Mash is a traditional Irish Pub food that is usually very high in fat and carbs. This healthier version uses home made turkey sausage and mashed sweet potatoes to make it more diabetes-friendly and heart healthy.


    15 min prep time


    45 min cook time


    6servings


    1 piece of sausage and 2/3 cup mashed sweet potato

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375 degrees F. Coat a baking sheet with cooking spray.
    2. Line the sweet potatoes on the baking sheet and bake for 45 minutes or until tender when pierced with a fork. Set aside to cool slightly.
    3. While the sweet potatoes are cooling, mix the whole wheat bread and egg, and mix well until bread is softened and a paste forms. Stir in the ground turkey, thyme, sage, garlic powder, cayenne pepper, 1/2 tsp of the salt, and 1/4 tsp of the black pepper.
    4. Divide the sausage mixture into 6 equal sized patties and sauté in a medium non-stick sauté pan coated with cooking spray for about 4-5 minutes on each side or until the center of the patty reaches an internal temperature of 165 degrees.
    5. Once the sweet potatoes have cooled slightly, peel the skins off (they should be easy to peel off by hand) and add the peeled sweet potatoes to a bowl with 1 tbsp olive oil, remaining 1/4 tsp salt, and remaining 1/4 tsp pepper. Mash with a potato masher or sturdy whisk until fluffy.
    6. Serve one sausage patty on top of a scoop of the mashed sweet potatoes.
    Comfort Food
    Dinner
    Foodie
    Main Dish
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    Nutrition facts

    6 Servings



    • Serving Size

      1 piece of sausage and 2/3 cup mashed sweet potato


    • Amount per serving



      Calories





      280

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0.1g

    • Cholesterol
      75mg

      25%

    • Sodium
      430mg

      19%

    • Total Carbohydrate
      25g

      9%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        7g
      • Added Sugars
        0g

        0%

    • Protein
      22g

    • Potassium
      760mg
      16%

    Ingredients

    nonstick cooking spray
    1

    sweet potatoes (washed and dried)
    2 lbs

    whole wheat bread (crusts removed)
    1

    egg substitute
    1/4 cup

    lean ground turkey ((93% fat-free))
    20 oz

    ground thyme
    1/2 tsp

    ground sage
    1/2 tsp

    garlic powder
    1 tsp

    cayenne pepper
    1/4 tsp

    salt (divided use)
    3/4 tsp

    black pepper (divided use)
    1/2 tsp

    olive oil
    1 tbsp

  • Balsamic Glazed Salmon

    Balsamic Glazed Salmon

    How to Make Balsamic Glazed Salmon

    Salmon is full of heart-healthy omega-3 fatty acids, which may decrease triglyceride levels and may have additional health benefits as well. This quick and easy recipe is perfect for a weeknight meal for 2. Pair with this zesty Mojito Sweeties Mash and a nonstarchy vegetable for a complete, balanced meal.


    10 min prep time


    2servings


    1 salmon fillet

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F. Place parchment paper on a baking sheet.
    2. In a small saucepan, bring the vinegar, Dijon mustard, and honey to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 10 minutes.
    3. Brush the salmon filets with half of the balsamic glaze and reserve the other half. Bake the salmon for 10-14 minutes, or until the salmon is cooked through and flakes easily with a fork.
    4. Remove the salmon from the oven and pour the remaining glaze over the salmon. Top with green onion and serve hot.
    Seafood
    Quick & Easy
    Main Dish
    Cooking for 1 or 2
    Dinner
    Foodie
    Gluten-Free
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    Nutrition facts

    2 Servings



    • Serving Size

      1 salmon fillet


    • Amount per serving



      Calories





      280

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        1.8g

        9%

    • Cholesterol
      80mg

      27%

    • Sodium
      195mg

      8%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        15g

    • Protein
      26g

    • Potassium
      435mg
      9%

    Ingredients

    balsamic vinegar
    1/2 cup

    Dijon Mustard
    2 tsp

    honey
    2 tsp

    salmon filets (4 oz each)
    2

    green onion (chopped)
    1/2

  • Baked Hot Wings with Cilantro Lime Dip

    Baked Hot Wings with Cilantro Lime Dip

    How to Make Baked Hot Wings with Cilantro Lime Dip

    This is a diabetes-friendly version of buffalo wings that skips deep frying and delivers an incredibly tasty golden brown wing with just the right amount of spice. Break out the paper towels, because this is a game-day treat you and other fans will love! Instead of bleu cheese dressing, we suggest using our tasty Cilantro Lime Dip.


    15 min prep time


    4servings


    3 whole wings, or 6 wings and drumettes, 1/4 cup dip

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375 degrees.
    2. Coat a baking sheet with cooking spray. Remove skin from wings. Lay chicken wings in a single layer on the baking sheet and spray again with cooking spray.
    3. Bake for 10 minutes. While the chicken is baking, whisk apricot preserves, 2.5 Tsps.. of garlic, soy sauce, chili garlic sauce, lime juice and 1/4 Tsp. ground black pepper together and set aside.
    4. After the wings have been in the oven for 10 minutes, coat them generously with the apricot preserve mixture. Return to the oven for another 15 minutes or until wings are cooked through and glazed is caramelized.
    5. In a small bowl, whisk together Greek yogurt, 1 Tbsp. lime juice, cilantro and 1/4 Tsp. ground black pepper. Serve dipping sauce with hot wings.
    Holidays & Entertaining
    Appetizers
    Foodie
    Snacks
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    Nutrition facts

    4 Servings



    • Serving Size

      3 whole wings, or 6 wings and drumettes, 1/4 cup dip


    • Amount per serving



      Calories





      220

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.4g

        7%

    • Cholesterol
      55mg

      18%

    • Sodium
      245mg

      11%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        0g

        0%

    • Protein
      25g

    Ingredients

    whole chicken wings
    2 lbs

    no-sugar-added apricot preserves (reduced sugar)
    1/2 cup

    garlic (minced, reserve 1/2 Tsp.)
    1 tbsp

    reduced sodium soy sauce
    1 tbsp

    Thai style chili garlic sauce
    1 tsp

    lime juice (divided)
    2 tbsp

    black pepper (divided)
    1/2 tsp

    Plain Nonfat Greek yogurt (non-fat)
    1 cup

    fresh cilantro (chopped)
    1/4 cup

  • Baked Falafel

    Baked Falafel

    How to Make Baked Falafel

    To reduce the carbohydrates in this recipe, serve the falafel sandwiches in lettuce cups instead of whole wheat pitas.


    30 min prep time


    8servings


    ½ pita, 2 pieces of falafel, 2 Tbsps. sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 450 degrees. Line a large baking sheet with a silicon mat or parchment paper. If using parchment paper, coat generously with cooking spray. Set aside.
    2. In a food processor or blender, add garlic, onion, curry powder, cayenne pepper, cilantro, parsley and olive oil. Blend into a paste.
    3. Add in garbanzo beans and pulse to chop beans and mix into onion paste. Do not blend the beans into a paste. The falafel should be slightly chunky.
    4. Add flour, baking powder, salt (optional), and ground black pepper. Pulse until just incorporated.
    5. Refrigerate falafel mixture for 15-20 minutes. While the falafel is chilling, add yogurt, tahini, garlic and parsley to a small bowl and whisk. Keep yogurt sauce in the refrigerator until ready to use.
    6. Scoop falafel into balls that are about 2 Tbsps. of mixture (or 1/8 of a cup). Place on baking sheet and repeat to make 16 falafel balls.
    7. Spray the falafel balls with cooking spray and sprinkle with sesame seeds.
    8. Bake on the bottom rack of the oven for 15 minutes. Turn the oven down to 350 and move the baking sheet to the top rack. Bake an additional 15 minutes.
    9. Once the falafel is done baking, stuff two falafel balls into half of a whole wheat pita, add 2 Tbsps. yogurt tahini sauce, 2 slices of tomato and 3-4 slices of red onion.
    Fiber Focused
    Mediterranean
    Dinner
    Foodie
    Sandwiches
    Lunch
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      ½ pita, 2 pieces of falafel, 2 Tbsps. sauce


    • Amount per serving



      Calories





      285

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.2g

        6%

    • Cholesterol
      0mg

      0%

    • Sodium
      370mg

      16%

    • Total Carbohydrate
      42g

      15%

      • Dietary Fiber
        9g

        32%
      • Total Sugars
        7g

    • Protein
      14g

    • Potassium
      450mg
      10%

    Ingredients

    garlic (minced)
    1 tbsp

    small onion (chopped)
    1

    curry powder
    1 tbsp

    cayenne pepper
    1/4 tsp

    cilantro (minced)
    2 tbsp

    parsley (minced)
    1 tbsp

    olive oil
    1 tbsp

    garbanzo beans (chickpeas) (15 oz cans, drained and rinsed)
    2

    whole wheat or all purpose flour
    1 1/2 tbsp

    baking powder
    2 tsp

    salt (optional)
    1/2 tsp

    black pepper
    1/2 tsp

    nonstick cooking spray
    1

    sesame seeds
    1 tbsp

    Plain Nonfat Greek yogurt (non-fat)
    1 cup

    tahini
    1/4 cup

    garlic (minced)
    1 tbsp

    parsley (minced)
    1 tbsp

    whole wheat pita (cut in half)
    4

    tomato(es) (sliced into 8 slices each)
    2

    red onion (thinly sliced)
    1/2

  • Baked Cauliflower Puree

    Baked Cauliflower Puree

    How to Make Baked Cauliflower Puree

    To make this Baked Cauliflower Puree, use a hand blender. This must-have kitchen gadget is a great way to save time and dishes. Puree the food right in the pan it was cooked in, and clean up is a breeze.


    15 min prep time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees. Coat an 8×8-inch baking dish with cooking spray.
    2. Place cauliflower florets, chicken broth, Smart Balance, salt and pepper into a large soup pot over high heat until liquid starts to boil. Reduce to a simmer, cover and steam for 10-12 minutes or until cauliflower is completely tender when poked with a fork.
    3. Using an immersion blender or food processor, blend the cauliflower mixture until smooth. Fold in two Tbsp. chopped parsley.
    4. In a small bowl, combine the remaining two Tbsp. parsley with the grated cheese.
    5. Pour the pureed cauliflower into the prepared baking dish. Sprinkle the top with cheese and parsley mixture and bake for 5-7 minutes or until cheese is melted and starting to brown around the edges.
    Veggie Rich
    Low Carb
    Kid Friendly
    Sides
    Dinner
    Foodie
    Holidays & Entertaining
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        1.5g

        8%

    • Cholesterol
      5mg

      2%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        2g

        7%

    • Protein
      4g

    Ingredients

    Nonstick cooking spray
    1

    cauliflower (cut into florets)
    2 head

    low sodium chicken broth (fat-free, reduced-sodium)
    3/4 cup

    Smart Balance original buttery spread
    2 tbsp

    salt (optional)
    1/2 tsp

    black pepper
    1/2 tsp

    fresh parsley (chopped, divided)
    1/4 cup

    Parmesan cheese (freshly grated)
    3 1/2 tbsp