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Loaded Cauliflower Soup


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Freezing here!  I made this soup tonight with BLT and Avacado Sandwiches on toasted who,e wheat bread!  It was wonderful and so comforting!  

 

I pulled apart a whole cauliflower and brought to a boil in 6 cups of chicken broth. Spiceswere simpke: truffle salt, black pepper and 1 bay leaf.  After bring to a boil for 25 minutes, I removed the bay leaf, and added 2 T butter, 3/4 cup heavy cream, 1 cup grated parmasean cheese, and 1 cup shredded Colby and jack.  Took my immersion stick and just beat till thick with enough texture to be great!  Made the BLT & A sandwiches, topped soup with crumbled bacon from sandwiches, and a dollop of sour cream. Amazing!  My son thought it was potatoes soup but ‘the best’ he ever had! (He does not like cauliflower) but I told him after his third bowl! Low carb too!  He said something so kind.  ‘My mom can make anything taste great!’  

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no-bake-lasagna-720.jpg?itok=8TEXvJaZ

Thank you Leslie. That meal looks perfect.  

I had been craving lasagna for such a long time but didn't want to prepare such a big complicated meal. Then I saw this wonderful microwavable dish on Dr. Oz's show and I am so happy! I use a microwavable glass bowl with a lid slightly open for steaming. Oh and I added extra extra shrooms roughly chopped with the spinach.

 

Ingredients

  • ½ cup ricotta cheese
  • ¼ cup spinach, chopped 
  • 2 tbsp parsley, chopped
  • 2 tbsp grated Parmesan, divided
  • ¼ cup marinara sauce
  • 4 no-boil lasagna noodles, broken in half
  • ½ cup mozzarella
  • Fresh basil, to taste

Directions

1. In a small bowl, mix the ricotta, spinach, one tablespoon of Parmesan.

 

2. In the glass container, spread a layer of marinara sauce.

 

3. Top the marinara sauce with the lasagna noodles and cover the noodles with a layer of the ricotta mixture. Add fresh basil throughout, to taste.

 

4. Top the ricotta with another layer of tomato sauce and a layer of mozzarella.

 

5. Continue with another layer of noodles and repeat. Cover the top layer of lasagna noodles with more tomato sauce and a layer of mozzarella and Parmesan.

 

6. Place the lid on the glass container, without locking it closed. Microwave for 7 minutes or until the cheese is melted through.

 

7. Remove from the microwave carefully, the container will be hot! Allow to cool and refrigerate, or enjoy immediately.

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Venus, that looks tasty, no doubt.  I think I'll give that a try sometime soon.  But don't forget a nice side salad to complement the dish! :) (I went to a gathering last weekend and made this colorful vegetable salad with a choice of ranch, blue cheese and Italian dressing.)

 

Salad.jpg


Edited by Omoyeme
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36 minutes ago, Omoyeme said:

Venus, that looks tasty, no doubt.  I think I'll give that a try sometime soon.  But don't forget a nice side salad to complement the dish! :) (I went to a gathering last weekend and made this colorful vegetable salad with a choice of ranch, blue cheese and Italian dressing.)

 

Salad.jpg


 

That salad looked so healthy I feel way better just looking at it....thanks..:yes:

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Venus, when I'm having a salad on my own, I whip up my own salad dressing concoction using EVOO, lemon juice, minced garlic, fresh pepper and a little bit of raw sugar for a tad bit of sweetness. However, when making salads for moderate-size gatherings I can't assume that the friends would share my liking of homemade dressing, so I usually buy these from the local market. :)

 

We're having our congregation picnic in May/June so I'm thinking of bringing a nice cool vegetable salad or fruit salad along with a main dish of BBQ chicken.  :chef:  But shhhh!  Don't tell anyone in my KH what I'm bringing...it's a surprise!

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