Roasted Cauliflower

 

Roasted Cauliflower

 

 

ROASTED CAULIFLOWER

• 1 head cauliflower
• Olive oil spray
• Salt, pepper, garlic salt, whatever floats your boat
• Parmesan if you are not sure what the reaction will be without cheese (like me) so you sprinkled some on about 10 minutes before it was done (totally optional)

Preheat oven to 400 degrees.  Line cookie sheet with foil and spray with olive oil spray.  Wash and cut cauliflower.  My method is to cut off the florets and then slice the florets into slices, maybe 1/4 inch thick along with all the little bits that fall off.  Spread cauliflower on cookie sheet. Spray with olive oil spray.  Sprinkle with garlic salt and pepper.  Toss and spray with a little more olive oil spray.  Bake for 20 minutes.  Remove from oven, flip and stir and spread back out evenly on cookie sheet.  Cook another 10 to 20 minutes, until cauliflower is browning on the edges and is tender throughout. Serve immediately. 

Chicken Chili

Chicken Chili

Thank you Skinnytaste. 

 

 

 

Here is my interpretation of Crock Pot Chicken Taco Chili:

 

CHICKEN CHILI

See original recipe here.

• 1 yellow onion, diced
• 4 (16 oz. each) cans of black beans (drain 2 cans, leave juice in other two)
• 2 (16 oz. each) cans red kidney beans with juice
• 2 (14.5 oz. each) cans of tomatoes with chilies
• 1 (8 oz.) can tomato sauce
• 1 (16 oz.) bag frozen corn
• 1 packet taco seasoning (I used low sodium)
• 24 ozs. (3 to 4) boneless, skinless chicken breasts
• Salt and pepper to taste

Chop onion. Combine onion, black beans, kidney beans, tomatoes, tomato sauce, corn and taco seasoning in your crock pot.  Place chicken breasts on top.  Cook for 8 to 10 hours on low.  Before serving remove chicken and shred.  Stir chicken back into chili and serve.  Enjoy!

 

Note:  This was kind of soupy due to the juice from the beans.  The original recipe did not say whether or not to drain the beans and you can see above what I decided to do. 

 

Another note:  Bean juice?  Not really sure what you call the liquid in the can with the beans.

 

According to Skinnytaste this recipe is 3 points for 1-1/4 cup chili or 5 points for the Points Plus system.