I know there are lots of cauliflower haters out there, but this can change your mind. Thanks to Michael Schlow for the inspiration -- this version is lighter than his. Side note: It helps to get all of the ingredients ready before you start cooking, as this dish comes together quickly.
Read MoreI love meatloaf, but have been looking for a lighter version for years. Since I couldn’t find one, I made this up myself. It’s very tasty!
Ingredients:
1 lb. ground chicken
1 cup freshly grated Parmesan (the real thing)
1 tbl. olive oil
1 finely chopped onion
2 cups thinly sliced small portobello mushrooms
3 plump cloves garlic
1 tsp. hot chile flakes (the kind you put on pizza)
1 tsp. thyme
1 tsp. sage
salt and pepper to taste
2 slices whole wheat bread
2 eggs
1. Preheat oven to 375F.
2. Put chicken and Parmesan into a bowl.
3. Saute onion and garlic in olive oil until translucent.
4. Add mushrooms to onions and garlic and saute until mushrooms are golden.
5. Add chile flakes to onion mixture; saute for another minute. Turn off heat and allow to cool for a few minutes.
6. Tear up bread into small crumbs. Add with spices, salt and pepper to chicken mixture. Add eggs. Mix with your hands until evenly blended.
7. Add slightly cooled onion/mushroom mixture to chicken. Mix with your hands until evenly blended, but don’t over massage.
8. Put into loaf pan and bake for about an hour, or until temperature reaches 165F using an instant read thermometer.
9. Remove from oven and let stand for 10 minutes.
10. Eat and enjoy!
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The secret ingredient here is a little bit of fine ground espresso coffee. You'd never guess it's coffee when the steaks come off the grill; somehow it adds a tasty note of flavor the livens up the beef.
Read MoreThis recipe is darn tasty, low in carbohydrates and really easy to make. Of course, the food police probably won't like the fact that it keeps the skin and bone on the chicken while cooking, but that's one of the things that makes it look nice and taste good. See what you think.
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