March Cooking Class Recipes

Buffalo Chicken Party Pizza Poppers

  • 1 1/2 cup cauliflower rice
  • 3/4 cup cheese
  • 3 egg whites
  • Shredded chicken
  • Cream Cheese
  • Buffalo Sauce
  • 1/4 cup ghee

How to make the Crust: Mix the orange ingredients, season with Italian seasoning. Spoon into muffin tins and press down. Bake at 450 until slightly browned.  For the topping melt cream cheese and ghee in a saucepan. Stir in hot sauce and shredded chicken. Add the topping and bake another 8-10 minutes. Let cool and serve!

Pigs in a Blanket

  • 1 cup cauliflower rice
  • 1 lbs Ground Beef
  • 1 egg
  • 1 chopped onion
  • 1 head cabbage
  • 1/2 lbs ground pork
  • 1 clove garlic
  • 1 can tomato sauce

How to make it: Place cabbage in water on stove and remove before it boils. Cut away the thick part of the stem. Mix ground beef with pork, egg, salt and pepper, garlic, onion and rice. Spoon into each cabbage leaf. Place in the bottom of a pot. Pour a can of tomato sauce over the top, mixed with some water. Cover and let simmer for 2 hours.

Fried Cauliflower

  • 2 tsp sesame oil
  • 3 eggs
  • Handful peas
  • Chopped carrot
  • 2 cups cauliflower rice

How to make it:  Heat oil in a wok. Add the eggs and peas. Chop carrot and add to the mix. Let the egg cook before you add the rice. Cook for a minute or so before serving.

Stuffed Peppers

  • Bell peppers
  • Shredded chicken
  • Diced onion
  • Cauliflower rice
  • EVOO

How to make it: Preheat oven to 350. Mix all the remaining ingredients in a bowl, stuff pepper and place in a pan. Bake, let cool and drizzle with olive oil a the end.

Chinese Broccoli and Rice

  • Sliced steak pieces
  • Chopped broccoli
  • Sesame seedsSoy sauce
  • Cauliflower rice
  • Sesame oil

How to make it: in a wok heat sesame oil on medium/high heat. Add in broccoli and toss. Once it begins to tender toss in the steak and sesame seeds. Sprinkle with soy sauce and season. Microwave a plate of rice and dish the broccoli and steak over top.

‘Potato’ Salad

  • Head of cauliflower
  • Celery stalks
  • Small diced tomato
  • 2 tbsp parsley
  • 2 hard boiled eggs
  • 3 tbsp macadamia nut oil
  • 1 tbsp Dijon Mustard
  • 1 tsp Sea Salt
  • Optional: bacon or chopped pecans How to make it: Steam cauliflower until it is tender. Cool before adding celery, onion, parsley, and boiled eggs. Fold in the remaining ingredients. For Fried chicken warm skillet on high heat with coconut oil. Lightly dust chicken (and I mean lightly as the flour is dense) in coconut flour, knocking the excess off on the side of the bowl. Place in skillet and brown on both sides and cook so that the meat is no longer pink in the middle.

Hamburger Casserole

  • 1 lb ground beef
  • 4 slices chopped bacon
  • 2 tbsp chopped onion
  • 1/4 cup chopped green onion
  • 1 lb cauliflower rice
    • 8 oz can tomato sauce
    • 1 tsp salt
    • 1/2 tsp pepper
    • 1 tsp chili powder
    • 1/8 tsp garlic powder
    • 4 oz shredded cheddar cheese

    How to make it:  In a large skillet, brown the hamburger, bacon, onion, and green pepper; drain the fat. Add all of the remaining ingredients except the cheese. Mix well; cover and simmer about 15 minutes, until the cauliflower is tender, stirring occasionally. Sprinkle the cheese evenly over the ‘rice’. Cover the skillet and turn the stove to the lowest heat. Cook about 5 minutes, or until the cheese is melted.

Cauliflower Gratin

 

  • 1 head cauliflower
  • 4 tbsp Ghee
  • 3 tbsp coconut flour
  • 2 cups warm coconut milk
  • 1/4 tsp nutmeg
  • 1/2 cup grated parmesan
  • 3/4 cup Gruyere cheese
  • 1/2 cup finely ground almondsHow to make it: Preheat oven to 375. Cook florets in boiling pan for 5-6 minutes. Drain. Melt ghee in a saucepan, add flour, stir for 2 minutes. Pour milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute. Off the heat, add salt, pepper, nutmeg, 1/2 the gruyere and parmesan.  Pour 1/3 of the sauce into an 8×11 dish. Place cauliflower on top and spread remaining sauce on top. Combine almond with the rest of the gruyere and sprinkle on top. Sprinkle with salt and pepper. Bake for 25-30 minutes until the top is browned.

    Mac N’ Cheese

     

    • 2 cups cauliflower rice
    • 4 oz goat’s milk cheese
    • 2 tbsp heavy cream
    • 4 oz shredded cheddar cheese
    • 2 finely chopped green onions
    • 1 tsp minced chives
    • 2 oz shredded cheddar cheese
    • 1 cup diced red pepper
    • 1 tsp cayenne pepper

    How to make it:  Place goat’s milk cheese in a casserole dish and microwave on high for 30-40 seconds. Whisk in the cream until smooth, then stir in 4 ounces of the cheddar cheese. Microwave on medium for 2-3 minutes until the cheese is melted. Stir well until cream and smooth. Stir in green onions, chives, pepper, cayenne pepper, and salt and pepper to taste. Add the cauliflower and gently fold into the cheese sauce to coat well. Adjust the seasonings as needed. Top with the remaining ounces of cheese and bake at 350 for 35 minutes, until bubbly and brown on top. Possibly serve with bacon!

    Hash Browns

  • 1 head grated cauliflower
  • 3/4 cup, chopped onion
  • 2 tbsp butter or tallow
  • Creole seasoning to taste

How to make it: Cook bacon and onion in skillet until they begin to brown. Add the cauliflower. Cook and stir until it is browned all over (add butter during this time). Season to taste .

Party Stuffed Portabellas

  • Baby Portabella Mushrooms
  • Chopped Spinach
  • Bacon
    • Chicken
    • Tomato sauce
    • Shredded cheese

    How to make it: remove stems and gunk from the mushrooms. Mix the chopped spinach, bacon, chicken, tomato sauce and melted goat’s milk butter (or oil of choice) in a bowl. Season with salt and pepper. Spoon into the mushrooms and sprinkle with cheese. Bake at 350 until the cheese is melted and you have easy to assemble party-pleasing/nourishing treats!

     

Fruit Pizza

  • Finely chopped pecans
  • Melted ghee
  • Honey
  • ProDessert Pudding
  • Cream Cheese
  • Sliced Strawverries
  • Blueberries
  • Sliced Kiwi

How to make it: for the crust mix pecans, ghee and 1 tbsp of honey. Press onto a greased spring pan. Bake at 400 until slightly browned. Let cool. Mix the ProDessert pudding with 1/3 cup off water, blend with cream cheese and cinnamon. Layer on Fruit and serve!

Fruit Roll Ups

  • 2 cups strawberries
  • 1/4 tsp cinnamon

How to make it: Blend fruit until  smooth, then spread onto a parchment lined baking sheet. Leave oven on the lowest temperature until fruit is dry. Cut into strips and store in a glass container in the frig.

PB&J Cookie Sandwiches

PB&J  Cookie Bites

  • 1/2 cup coconut flour
  • 3/4 cup almond butter
  • 4 eggs
  • 2 tsp vanilla
  • 1/2 tsp sea salt
  • 3/4 cup honey
  • Whipped cream
  • Blueberries
  • Honey
  • ProDessert Pudding

How to make it: For the cookies mix all of the dry ingredients in a bowl and all the wet ingredients in another. Combine the two and stir until smooth. Drop onto a greased cookie sheet. Bake at 350 for 6-12 minutes. Let cool. For the filling process the berries and honey. Fold in pudding and whipped cream. Sandwich in between two cookies and enjoy!

Mini Lemon Poppy Seed Cheesecakes

  • Cream Cheese
  • 1/2 cup honey
  • Cool Whip
  • Lemon  juice
  • Poppy Seeds
  • 3/4 cup almond flour
  • 1/8 tsp sea salt
  • 3 tbsp Honey
  • 2 tbsp Ghee
  • 1/8 tsp vanilla
  • 1 egg white

How to make it: For crust Blend cream cheese and honey until smooth. Fold in whip cream, lemon and poppy seeds. For the crust mix the second column of ingredients. Press into a greased cookie sheet, bake at 325 for 15-20 minutes. Let cool and then crumble. Sprinkle this into the bottom of each jar. Fill with cream cheese mixture and refrigerate for at least 2 hours. Garnish with lemon grind!

 

 

 

 

 

 

 

 

 

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4 Responses to March Cooking Class Recipes

  1. Barbie Lohse says:

    I wish I could’ve made it to this one. Everything looks so delicious!

    • bodychangetrainers says:

      You can come this month Barbie! April 19th if you check out the upcoming events page it has my list of recipes.

  2. Pingback: Roasted Veggie Melts « mytopweightloss

  3. Pingback: Freezer Meals | Body Change Wellness – Indiana

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