We've been "sleep training" around here... So I've been flipping exhausted. Wednesday night was the absolute worst. Carter and I basically didn't sleep at all, so Thursday night I was so out of it that I totally forgot about dinner. Andy stepped up to the plate and made dinner. And he struck it out of the park! We had had a roast earlier in the week so he took the leftover meat and added garlic powder, onion powder, chili powder, red pepper flake, and cumin. Let that simmer in the pan for a little bit while he made the "rice". He used this recipe:
MEXICAN "RICE"
10 ounces fresh cauliflower, grated, 1/2 medium
1 small onion, slivered, 2 1/2 ounces
2-3 tablespoons butter or oil or a combination
1/2 cup salsa
1/8 teaspoon garlic powder
3/4 teaspoon salt, or to taste
1/4 teaspoon pepper
1/8 teaspoon granular Splenda
In a very large skillet with a lid, sauté the onion in butter and/or oil
until tender. Stir in the grated cauliflower, then the remaining
ingredients. Mix well. Cover and simmer 10-12 minutes until the
cauliflower is tender, but not mushy, stirring occasionally.
Makes 6 servings
Can be frozen
Per Serving: 56 Calories; 4g Fat; 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
http://www.genaw.com/lowcarb/mexican_rice.html
It was so insanely good. He totally won the cauliflower race. So we put the "rice" in the bottom of our bowls then put a bit of meat on top, then some sour cream and cheese. We didn't miss the carbs AT ALL! It was so good.
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