A Low Carb Extended Family Weekend -- Dinner (Part III)

I had gotten a great buy on fat Purdue Roasters, only 69 cents a pound, so that dictated my meal for this evening. I had three 5 to 6 pound roasters for eight people. I knew that that was too much, but leftover chicken meat can always be used. The menu included the roasted chicken with gravy (one flavored with lemon pepper and the other two flavored with Old Bay Seasoning.) To make the gravy, you can use a small amount of Thick'n Thin Not Starch. For veggies, we had string beans sauteed in butter and bacon and a veggie casserole/stuffing sort of dish. As usual, my son and my nephew didn't want to eat the string beans, so I just "nuked" some of the Costco broccoli for them. They both just eat it "au natural" -- no butter or seasoning of any kind.

However, the veggie casserole/stuffing was a huge hit with the adults and my niece, Tessa, and nephew, Max. My nephew is like my son, hardly ever eats vegetables, but he actually had two helpings! My sister-in-law Julie said that it must have been chopped up so much that the veggies were unrecognizable so he was able to overcome his mental hurdle against vegetables and focus on the good taste. (Of course, my son wasn't able to overcome his mental hurdle against trying anything new whatsoever if it doesn't have a carbohydrate attached to it. (sigh))

For dessert we had the Luscious Low Carb Decadent Chocolate Cake or Brownie. I actually made two versions of this. I used the Carbsafe Brownie Mix from Trader Joes and made one plain one for the kids. (They all LOVED IT!) And one with the coconut and cream cheese, etc. for the adults. Everone liked it better than the pie we had had the night before. I think the downside of the pie the night before was the crust -- both my son and sister-in-law said it tasted bitter. (I'll have to work on that crust.)

My sister-in-law and I also experimented with some fruity low carb alcoholic cocktails. We used rum as a base, added a splash of the Baja Bob's Desert Key Lime mix, and finished it off with some Sparkling Ice -- either Mango or Grapefruit flavor. We also had crushed ice in the mix. It was fabulous! (And easy.)

Now, here is the recipe for the veggie casserole/stuffing.

PREHEAT OVEN TO 350.

1 head cauliflower
6 links of frozen sausage
One can of mushrooms (small)
Chopped onion
Chopped celery
1 tablespoon (or more) garlic (I use the jarred kind)
Fresh cilantro (I actually buy this frozen in a bottle and use that)
Salt and Pepper to taste

Take one head of cauliflower and chop it up pretty fine (I actually used the high slicing blade in the Cusinart -- there were a few larger slices, but it worked fine.) Steam it for 5 minutes or so to get it a little soft. (I used a double boiler.) You will cook it some more later.

Nuke about six links of sausage so they are unfrozen.

Meanwhile, in the Cusinart, chop up one small onion using the lower blade. (Leave the onion and other ingredients that you add in the Cuisinart. This makes it easier.)
Add two long stalks of celery
Add one can of mushrooms
Add one small carrot (for color -- unless your kids hate carrots, then omit)
Add the garlic
Add the defrosted sausage

Saute the Cusinart mixture for 5 minutes in 2 tablespoons butter in a large pan, and then add the cauliflower.

Next mix:

2 Eggs that have been mixed with a fork
8 oz. cheese in a small bowl

Pour the egg and cheese mixture into the large saute pan, stir, and then take the whole mixture and put it into a large casserole dish. Cook it for 15 minutes at 350 or until it is bubbling.

Eat!

To see the other entries in this series:

Low Carb Extended Family Weekend -- Leftovers (Part V)
A Low Carb Extended Family Weekend -- Breakfast (Part IV)
A Low Carb Extended Family Weekend -- Breakfast (Part II)
A Low Carb Extended Family Weekend -- Dinner (Part I)

Comments

[Allen Mills]

I just have a question.......what kind of cheese is used for the stuffing?