Loaded Broccoli Cauliflower Salad

Ingredients

Dressing|:
• 3/4 cup plain Greek yogurt
• 1/2 cup mayonnaise
• 1/4 cup clover honey
• 2 Tablespoons red wine vinegar
• 1 Tablespoon granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
Salad:
• 4 cups small broccoli florets, diced
• 4 cups small cauliflower florets, diced
• 12 slices thick cut bacon, cooked and diced
• 8 ounces Colby Jack cheese, small cubed
• 1/2 medium red onion, chopped and rinsed

Instructions

1. Whisk all dressing ingredients together in a medium sized mixing bowl.
2. Cover and chill.
3. In a large salad bowl, toss all salad ingredients.
4. Pour dressing over salad and toss to evenly coat.
5. Top with additional bacon and serve immediately.
6. ENJOY!

VEGETABLE SOUP

32 oz chicken stock
32 oz beef broth or stock
1/4 - 1/3 head cabbage, diced medium/small
2 medium onions, diced
3 stalks celery, diced
1 cup cauliflour, small dice
1 lb baby carrots, cut in chunks
1 15 0z can diced tomatoes, do not drain
2 tsp crushed garlic
1/8 tsp cayenne pepper
1 tsp salt
1/2 tsp SeasonAll
1/2 tsp pepper
Dash of Greek seasoning

Saute onions, celery, and carrots until onions are soft.
add remaining vegetables, liquids, and seasonings.
Bring to a boil, reduce heat and simmer for 1 hour.

CAULIFLOWER GREEN CHILE CASSEROLE

Ingredients

• 2 tbsp butter
• 3/4 cup diced onion
• 3/4 cup diced celery
• 2 cups cauliflower rice (frozen or fresh)
• 1 cup shredded Monterrey Jack cheese, divided 
• 1 cup shredded sharp cheddar, divided (Or any combination of cheeses)
• 4 oz canned green chiles, un-drained
• 1/2 cup sour cream 
• 1/2 cup heavy cream
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp granulated garlic
• 1-1/2 cups diced ham or cooked chicken - OPTIONAL

Instructions

1.   Preheat oven to 325 degrees. Butter or grease an 8x8 pan and set aside.

2.   If using frozen cauliflower rice, cook to package directions, usually about 3 minutes. If using fresh cauliflower rice, steam for 3-4 minutes on the stove-top or in the microwave until slightly tender. Take the steamed cauliflower rice and squeeze or press between paper towels to remove the excess moisture and set aside. You want the rice to be fairly dry so your dish isn’t watery!

3.   Melt butter in a medium sauté pan over medium high heat. Add celery and onions. Cook for 5-7 minutes or until tender. Turn down heat to medium and add cream to the pan and stir constantly and reduce by half, until thick and creamy and set aside.

4. In a large bowl combine cauliflower rice, ½ cup of each cheese, chiles, sour cream, veggie mixture, OPTIONAL diced meat, and seasonings and stir until incorporated. Spread mixture evenly in the prepared pan and top with remaining cheese. Bake at 325 for 20-25 minutes or until bubby.