vegetables – Makin' it Mo'Betta

Loaded Cauliflower Casserole

Kim

For those of you watching your carb intake, cauliflower can be used as a decent substitute for potatoes in some dishes. I say ‘decent’ because I don’t really like cauliflower but have been successful (and sometimes not so successful) in using it in the place of potatoes for a low carb side dish and my favorite way to eat it….as pizza crust!

For Thanksgiving, I knew my low-carbing, diabetic husband would have a lack of options for sides, since he would not be eating the awesome stuffing, or the potatoes. (I think we had rice too!) So I made this cauliflower casserole and included lots of cheese-y goodness, and bacon. Because we know bacon makes everything mo’betta.

Did it taste like a loaded baked potato? No. It tasted like cooked cauliflower with cheese and bacon. However, it wasn’t bad for us non-cauliflower people and it was down right tasty to those who like it (aka my mom. The only one out of the 10 of us.) But, it gave my husband a low carb option, so my job was done.

[amd-zlrecipe-recipe:12]

This. This is how you do Thanksgiving. And this (in conjunction with cookies, fudge and egg nog) is why I need to be at the gym right now.

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How to Make Perfect Pasta Salad {without a recipe!}

Kim

I love pasta salad, and it’s so versatile. You basically boil some pasta, throw in some veggies, and add a dressing. Right? Well…that hasn’t worked out so well for me in the past. I just couldn’t get it quite right. Until now!

Through some trial and error, I have figured out a few tips that make for the perfect pasta salad every time. I have been able to make a little or a lot, use whatever is on hand, and it’s good every time! I have posted these tips (and a basic recipe) over at today. I’d love for you to head over and check it out!

Thanksgiving Ideas – Veggies

Kim

You’ve probably got your main dishes all figured out, but what about the sides? Today is all about the veggies…a necessary evil in my opinion. There is always the traditional green bean casserole, but here are a few other recipes that make eating your vegetables much easier…

Brussels Sprouts with Balsamic Vinegar Reduction – if I have to eat them, this is how I want to do it!

Cauliflower Au Gratin – low carb and surprisingly good (coming from someone who doesn’t like vegetables cauliflower very much!)

Bacon Wrapped Green Beans – because e’rything is better with bacon

Bacon Green Beans for a Crowd – a super easy variation of the above bacon wrapped green beans. Delicious.

What’s your favorite vegetable dish? Do you have to cover yours in sugar or bacon to eat them or is that just me!?

Yesterday’s post – Thanksgiving Ideas for the kids

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Bacon Green Beans {for a crowd}

Kim

Bacon Wrapped Green Beans are one of the most popular recipes on my blog. Why? Because bacon makes everything better. Just a fact, Jack. I wanted to recreate the flavor of the bacon wrapped green beans, but without all the… wrapping of the bacon around the green beans. Uhmmm, maybe I’m a wee bit lazy? Seriously, I wanted to have green beans that would feed a bunch of folks, would be easy to travel with, and easy to heat up once I got there. Oh! And quick and easy to make. Very important little detail there.

Okay, so they won’t be winning any awards for being the prettiest dish around, but when you have bacon and brown sugar together…you really can’t go wrong.

Convenience.

Bacon Green Beans

1 large can cut green beans, drained

1 15 oz can green beans, drained

1 large can whole potatoes, drained

1 package real bacon bits (I used the ‘no nitrates or nitrites added’)

2/3 cup unpacked dark brown sugar (can use light as well)

1/4 cup butter, melted

2 tablespoons soy sauce

1 1/2 teaspoons garlic powder

Preheat an oven to 350 degrees F (175 degrees C).
Place drained green beans & potatoes in a 9×13 inch baking pan.
Sprinkle package of bacon bits over green beans/potatoes.
Combine the brown sugar, melted butter, soy sauce, and garlic powder in a small bowl. Pour over the green beans, potatoes and bacon.
Bake uncovered for 30-40 minutes, depending on how “done” you like your beans. (I don’t like mine to get all limp and wrinkled, so I only did about 30 minutes.)
Stir and serve!

Verdict? Bacon is the bomb. These are tasty, yet simple to throw together, and a 9×13 pan full of green beans feeds quite a few people! If you want to cut down on the sodium, you can rinse your canned veggies before using. (or buy unsalted….if you find them palatable. I don’t.) Or you can go all out and use fresh green beans (a.k.a. snap beans if you’re from around here – just adjust your cook time accordingly). You can also use low sodium soy sauce and unsalted butter. There is a lot of bacon in these, so that could be scaled back, as well as the sugar, without a noticeable difference I think.

I’m linking up over at , , , , , , , (Ingredient Spotlight: Bacon), ,