Cauliflower-Stuffed Mini Peppers
6g CARB
Serves 4
Total 30 min.
- 1 cup packaged refrigerated riced cauliflower
- 1 Tbsp. olive oil
- 1 Tbsp. white wine vinegar
- 1 Tbsp. finely chopped red onion
- 2 tsp. snipped fresh parsley
- 1 tsp. rinsed and drained capers
- ¼ tsp. salt
- ⅛ tsp. black pepper
- 8 desired-color miniature sweet peppers
1. Preheat oven to 400°F. In a 9-inch pie plate toss cauliflower with oil to coat. Roast about 15 minutes or until beginning to brown, stirring once. Cool slightly. Add the next six ingredients (through black pepper); toss to combine.
2. Meanwhile, cut mini peppers in half lengthwise and remove seeds and ribs. Spoon cauliflower mixture into hollow halves.
Tip Riced cauliflower is available in the produce section of your supermarket. You can also make your own by pulsing cauliflower florets in a food processor until they are the size of rice grains.
PER SERVING (4 stuffed pepper halves each) cal 56, fat 4 g (1 g sat. fat), chol 0 mg, sodium 173 mg, carb 6 g (2 g fiber, 3 g sugars), pro 1 g
Toasted Carrot Chips
8g CARB
Serves 3
Hands On 15 min.
Total 35 min.
- 2 to 3 large-diameter carrots, peeled (about 8 oz.)
- 1 Tbsp. olive oil
- ½ tsp. ground cumin
- ½ tsp. ground coriander
- ¼ tsp. dried thyme, crushed
- ⅛ tsp. salt
1. Preheat oven to 375°F. Starting at the thick end, slice carrots paper-thin (¹⁄₁₆ inch) on the bias using a vegetable peeler (about 2 cups total). Pat dry and place in a bowl. Add the remaining ingredients; toss to coat. Spread carrot slices in a single layer in a 15×10-inch baking pan.
2. Bake 17 to 20 minutes or until crisp, turning once. Watch closely during the last 5 minutes to avoid burning. Remove pan from oven when edges of chips are starting to brown. Cool in pan on a wire rack. Chips will continue to crisp as they cool. Serve immediately after cooling.
PER SERVING (⅓ cup each) cal 73, fat 5 g (1 g sat. fat), chol 0 mg, sodium 150 mg, carb 8 g (2 g fiber, 4 g sugars), pro 1 g
