Do you know how to make cauliflower rice? If you don’t, don’t worry. You are going to see how easy it is to make!
I’ll show you how it’s done in this video.
If you like the convenience and flavors of take-out, you are going to love this quick teriyaki chicken recipe.
Quick and easy skillet recipes are my kind of meals and this teriyaki chicken is no different. A 30 minute marinade for the chicken is the key to bringing together the flavors of this favorite take out meal. In a large skillet you’ll cook the chicken for about three minutes on each side.
The flavorful marinade, then becomes the sauce after reducing for a few minutes, after the chicken has finished. Serve on top of cauliflower rice, or steamed rice and garnish with green onions. There you have it! A quick dinner, that’s even better than take out!
The recipe is family sized so it’s perfect for dinner or as a thermos lunch. Check out how easy this recipe is to make!
Of course we all know how much better Teriyaki Chicken is the next day, making leftovers the perfect thermos lunch.
Goodbye processed nuggets. Hello veggies for picky eaters.
Having been around my fair share of kiddos, I’ve found that even the pickiest eaters seem to like “nuggets”. They are an American kid food staple. Unfortunately, most of these nuggets are highly processed, and have very little nutritional value.
Why feed our kids food empty of nutrition? I like that you can make these for dinner and recruit your little ones to help shape or bread the nuggets. In addition, they are perfect for the lunchbox since they are just fine at room temperature. If you need more lunchbox ideas, click here. We’ll email you some.
Today I am going to be sharing a recipe for nuggets with you. I apologize in advance for them not being shaped like dinosaurs, but instead they are packed full of veggies and fresh ingredients. I used a cookie scoop to shape them but you could easily make them with your hands.
To make them, you start with ½ large cauliflower and 1 broccoli crown.
Boil your cauliflower and broccoli together, until they are cooked and soft (about 10 minutes).
Remove from water and rinse in cold water to stop the cooking process.
Place cauliflower and broccoli inside a food processor and process for a minute or two, until it’s thoroughly combined.
Add eggs, breadcrumbs, Parmesan cheese and seasoning to the veggie mixture. Process a few pulses until evenly combined. If veggie paste is too sticky, add additional bread crumbs. This will vary based on the size of your broccoli and cauliflower heads.
Using a cookie scoop (you can use a 1 or 2 Tablespoon cookie scoop, depending on how big you want your nuggets to be), place veggie nugget scoops onto a parchment line baking sheet.
Bake for about 15 minutes, or until golden brown.
Once they are cooked, they look like little macaroons. My kids liked to dip theirs in marinara sauce.
These also freeze very well. All you do is place uncooked nugget scoops onto a baking sheet, and place them in the freezer. Once they are frozen, you can store them in a gallon freezer bag. On busy nights, pull them out of the freezer, preheat oven, and bake an additional 2-3 minutes. These veggie nuggets are great to send in your child’s lunch.
Some people have complained that the
To freeze: Place uncooked nugget scoops on a baking sheet. Once frozen, transfer to a freezer bag. To bake again, preheat
Need a delicious gluten- and grain-free pizza option?
Cauliflower pizza crusts are the perfect way to get your kids to eat an extra serving of veggies or to make one of their favorites grain-free.
My daughter loves our Cauliflower Crust Lunch Box Pizza recipe. It’s one of her favorite things to find in her lunch, and for me, it’s a perfect and delicious way to sneak in veggies for my entire family!
Eat them for dinner, pack them for lunch, or enjoy as an after-school snack.
Yields about 5 individual pizzas.
Want a versatile dish that is easy to make and healthy all at the same time?
Cold pasta salads are a summer must at my house. Perfect for a get-together, as a side dish for something hot off the grill, and (my personal favorite) in the lunch box!
Cauliflower has always been one of my favorite vegetables; this low-calorie veggie is an excellent source of vitamins C and K, as well as antioxidants and fiber.
If you have picky eaters, it’s easy to sneak in because it’s crunchy, doesn’t have a strong flavor, and it’s not green!
I’ve been making this particular pasta salad since I was a teenager because it was easy to make with my then-limited kitchen skills. The concept is similar to that of macaroni and potato salad; it has simple ingredients and is always more delicious after being chilled for at least 2 hours.
I even make a gluten-free version of this recipe now, using corn or quinoa noodles. It’s easily adaptable to meet your gluten-free needs.
This recipe yields approximately 10 to 12 half-cup servings.