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Low Carb Cauliflower “Potato” Salad

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Nutrition Facts
Low Carb Cauliflower "Potato" Salad
Amount Per Serving
Calories 157 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
Cholesterol 113mg 38%
Sodium 776mg 32%
Potassium 584mg 17%
Total Carbohydrates 14g 5%
Dietary Fiber 4g 16%
Sugars 5g
Protein 18g 36%
Vitamin A 6%
Vitamin C 130%
Calcium 20%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Dish, Salads
Category FP+FC
Prep Time 15 Minutes
Passive Time
15 Minutes
Servings
Servings
Instructions
  1. Mix ingredients together, chill for 15 minutes and enjoy
Course Main Dish, Salads
Category FP+FC
Prep Time 15 Minutes
Passive Time
15 Minutes
Servings
Servings
Instructions
  1. Mix ingredients together, chill for 15 minutes and enjoy
Votes: 0
Rating: 0
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Nutrition Facts
Low Carb Cauliflower "Potato" Salad
Amount Per Serving
Calories 157 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
Cholesterol 113mg 38%
Sodium 776mg 32%
Potassium 584mg 17%
Total Carbohydrates 14g 5%
Dietary Fiber 4g 16%
Sugars 5g
Protein 18g 36%
Vitamin A 6%
Vitamin C 130%
Calcium 20%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.
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Fish Stew Olives, Capers and Potatoes

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Course Main Dish
Category LP+FC+NC
Prep Time 60 minutes
Cook Time 30 minutes
Servings
servings
Instructions
  1. Pat fish dry and sprinkle both sides with salt and pepper. Set aside.
  2. Combine tomatoes, celery, onion, olives, capers, oil, garlic and crushed red pepper in a large skillet and toss to mix. Layer potato slices over the vegetables to cover them completely.
  3. Cover the skillet and place over medium-low heat. Cook, adjusting the heat to keep a steady simmer and shaking the pan from time to time--but do not stir the vegetables-until the potatoes are starting to soften, about 20 minutes.
  4. Place the fish on top of the potatoes, cover and continue cooking until the fish is opaque in the middle, 10 t0 12 minutes more. Serve sprinkled with parsley and more capers, if desired.
Course Main Dish
Category LP+FC+NC
Prep Time 60 minutes
Cook Time 30 minutes
Servings
servings
Instructions
  1. Pat fish dry and sprinkle both sides with salt and pepper. Set aside.
  2. Combine tomatoes, celery, onion, olives, capers, oil, garlic and crushed red pepper in a large skillet and toss to mix. Layer potato slices over the vegetables to cover them completely.
  3. Cover the skillet and place over medium-low heat. Cook, adjusting the heat to keep a steady simmer and shaking the pan from time to time--but do not stir the vegetables-until the potatoes are starting to soften, about 20 minutes.
  4. Place the fish on top of the potatoes, cover and continue cooking until the fish is opaque in the middle, 10 t0 12 minutes more. Serve sprinkled with parsley and more capers, if desired.
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Sweet and Sour Chicken Stew

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Course Main Dish
Category FP+FC
Prep Time 30 minutes
Cook Time 50 minutes
Servings
servings
Instructions
  1. Sprinkle chicken on both sides with 1/4 teaspoon each salt and pepper. Heat 2 tablespoons oil in large, wide pot over medium heat. Cook the meat, in batches in necessary, turning 2 to 3 times, until golden brown but not cooked through, 4 to 8 minutes total. Remove to a shallow bowl. Pour wine into pan, increase heat to medium-high and cook until the wine is reduced to a couple of tablespoons, about 2 minutes. Add the reduction to the bowl with the meat, cover to keep warm.
  2. Heat the remaining 2 tablespoons oil in the pot over medium heat. Add onion and cook, stirring gently, until soft but not brown, 2 to 3 minutes. Add potatoes, celery and carrots and cook, stirring often, until the vegetables start to soften, 5 to 6 minutes. Add tomatoes, olives, capers and pine nuts and cook, stirring, until the tomatoes start to break down, about 5 minutes.
  3. Return the meat and all the juice to the pot, nestling the pieces into the vegetables, (They should just fit and the vegetable sauce should lap up around the edges.) Cover and continue cooking gently over medium-low heat 20 minutes.
  4. Meanwhile, whisk vinegar and honey in a small saucepan; bring to a boil over high heat. Reduce heat to medium-low and simmer until reduced by half, 5 to 8 minutes. When chicken has cooked for 20 minutes stir the vinegar reduction into the pot. Increase heat to medium and cook, uncovered for 10 minutes more. Stir in the remaining 1/4 teaspoon salt.
  5. Serve the meat with the vegetable sauce.
Course Main Dish
Category FP+FC
Prep Time 30 minutes
Cook Time 50 minutes
Servings
servings
Instructions
  1. Sprinkle chicken on both sides with 1/4 teaspoon each salt and pepper. Heat 2 tablespoons oil in large, wide pot over medium heat. Cook the meat, in batches in necessary, turning 2 to 3 times, until golden brown but not cooked through, 4 to 8 minutes total. Remove to a shallow bowl. Pour wine into pan, increase heat to medium-high and cook until the wine is reduced to a couple of tablespoons, about 2 minutes. Add the reduction to the bowl with the meat, cover to keep warm.
  2. Heat the remaining 2 tablespoons oil in the pot over medium heat. Add onion and cook, stirring gently, until soft but not brown, 2 to 3 minutes. Add potatoes, celery and carrots and cook, stirring often, until the vegetables start to soften, 5 to 6 minutes. Add tomatoes, olives, capers and pine nuts and cook, stirring, until the tomatoes start to break down, about 5 minutes.
  3. Return the meat and all the juice to the pot, nestling the pieces into the vegetables, (They should just fit and the vegetable sauce should lap up around the edges.) Cover and continue cooking gently over medium-low heat 20 minutes.
  4. Meanwhile, whisk vinegar and honey in a small saucepan; bring to a boil over high heat. Reduce heat to medium-low and simmer until reduced by half, 5 to 8 minutes. When chicken has cooked for 20 minutes stir the vinegar reduction into the pot. Increase heat to medium and cook, uncovered for 10 minutes more. Stir in the remaining 1/4 teaspoon salt.
  5. Serve the meat with the vegetable sauce.
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