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Tuesday ~ I decided to make Taco Rice for dinner. Since I’m keeping a lower carb count these days I decided to use chopped cauliflower instead of rice. One cup of cauliflower rice has 25 calories with 4 grams of carbohydrates while one cup of rice has 206 calories and 45 grams of carbohydrates, which will make a difference in my blood sugar numbers.
Wednesday ~ I had some grilled Cajun chicken in the refrigerator that I wanted to use for dinner, so I made a nice garden salad to go with it. I had stopped in at Trader Joe’s earlier in the day and picked up some cruciferous crunch and added that to our salads along with red peppers, tomatoes, and cucumbers.
Thursday ~ I made Bean and Cheese Enchiladas for dinner tonight. I made a chopped salad to go with it and served it with steamed carrots and yellow squash.
Friday ~ Chicken Stir Fry with cauliflower rice, yellow squash, and carrots. Golden honeydew melon for something sweet. Chicken Stir Fry with onions, yellow squash, carrots, cauliflower rice, golden honeydew melon.
Saturday ~ We decided on Salmon Patties for dinner along with more of the chopped salad, steamed carrots, and yellow squash. I usually serve green beans with salmon, but we have plenty of vegetables already cooked, so there is no need to make more. I also cut up two of our golden honeydew melons to have something sweet.
Sunday ~ Tuna Pate, Mexican “Rice” Salad, Golden Honeydew Melon.
Recipe of the Week
Mexican Rice Salad
Ingredients:
3 cups chopped cauliflower rice
1 red bell pepper, chopped
1 red onion, chopped
2 cups tomatoes, Pico de Gallo or your favorite salsa
1 can or 1.5 cups of your favorite beans, drained and rinsed
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon lime juice
Directions:
Mix all ingredients a large bowl and chill in the refrigerator before serving.
Thank you for dropping by my frugal blog, you are always welcome here.
The “ rice” sounds great. I will be making that this summer
ReplyDeleteIt’s definitely a keeper, Anne. I think olives 🫒 would make a good addition too.
Deletethanks for that idea too. I will definitely be trying it soon
DeleteYou’re welcome, Anne. 🫒
DeleteYum it all sounds good to me!!!!!!!
ReplyDeleteThank you, Cheryl. 😊
DeleteSounds awesome. I have always wondered how cauliflower rice tastes.
ReplyDeleteGod bless.
Thank you, Jackie. I think cauliflower is one of the more bland tasting vegetables, but it makes a good substitute for rice. We’ve also used it ground up with walnuts for taco meat before.
DeleteGood luck with all the re-vamping. You sound well on top of it all. xx
ReplyDeleteThank you, Joy. I hope you are doing well. 😊
DeleteThe best of luck with tweeking the recipes, it takes a lot of thought and effort.
ReplyDeleteThey all sound incredibly delicious.
Thank you for sharing with us.
Jo
Thank you, Jo. You’re welcome. 😊
DeleteI am trying to go even lower carb than I have been. I did use rice in a dish, but nothing else had carbs to count. It was all rather bland because I forgot to add seasoning that was not sodium. I went to kitchen to do so and found Tommy going rogue, trying to be helpful...lol. But, I ate the meal like it was. He added salt. I forgot I had purple cauliflower, so tomorrow I will add that in the dish I made today after I lightly steam the cauliflower.
ReplyDeletePurple cauliflower is so good for you and loaded with antioxidants. That sounds like a great addition to your dish. Tommy is so helpful, I’m glad you have him to count on when you need him. 💕
DeleteBeautiful blog
ReplyDeleteThank you, Rajani.
Delete