Wok It Out: Chicken Cauliflower Rice Stir Fry Bowls

Here’s a low-carb, guilt-free option for when you have a hankering for Asian food. A wok works really well, but you can feel free to sub it out for a large skillet. This is one of those recipes that I just threw together one night without measuring everything. It’s a go with the flow … add your favorite ingredients … type of recipe. And it’s altogether super tasty.

Chicken Cauliflower Rice Stir Fry Bowls
Serves 2-4

1 tablespoon sesame oil
2-3 tablespoons sunflower oil
2-3 eggs, lightly beaten
1 tablespoon garlic, minced
½ tablespoon ginger, minced
½ small white onion, chopped
1 cup baby portabella mushrooms, sliced
2 carrots, chopped
7-ounce package fully cooked grilled chicken strips, chopped into bite-size pieces
1 batch broccolini, stems removed
10-ounce bag riced cauliflower
2-3 tablespoons soy sauce, or to taste
1 tablespoon rice wine vinegar
green onions, sliced for garnish
Sriracha hot chili sauce, to taste

Heat sesame and sunflower oils in wok over high heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 60 seconds. Add eggs and cook, stirring constantly, until just set. Remove eggs and set aside in a bowl.

Add a bit more oil to the hot pan, if needed. Add onion, mushrooms and carrots to the wok. Stir constantly, cooking about 3-5 minutes until tender. Add cooked chicken, broccolini and cauliflower rice. Sprinkle soy sauce and rice wine vinegar over mixture, stirring until combined. Cover and cook, shaking the pan occasionally, for about 5-8 minutes until the broccolini is crisp-tender.

Separate mixture into bowls, top with green onion slices and Sriracha before serving.


Snack Attack: Artichoke Parmesan Bites


If you’re looking for an easy and tasty appetizer, you’ve come to the right place. These little bites are usually gone super quick, so you might want to double or triple the recipe to satisfy those party snacking needs.


Artichoke Parmesan Bites
Makes 30 

3 (6-ounce) jars marinated artichoke hearts, drained
¾ cup freshly grated Parmesan cheese
½ teaspoon garlic powder
½ teaspoon salt
4 ounces cream cheese, softened
2 (15-count) packages mini phyllo shells (In the freezer aisle)

Preheat oven to 350 degrees. Place artichokes in food processor and pulse 4-6 times, until artichokes are finely chopped. Add parmesan cheese, garlic powder, salt and cream cheese. Pulse 2 or 3 times, until combined well. Scoop 1 heaping teaspoon into each phyllo shells. Bake for 15-20 minutes until heated through and lightly browned.

Slow Down: Sausage, Spinach and White Bean Soup


This is a super easy and flavorful slow-cooker recipe for those weeknights when you don’t have time to do a bunch of chopping and cooking. Plus, you’ll have leftovers the next day (or three, depending on who’s eating). Sprinkle some grated parm on top and serve with a side salad. This one’s a no-brainer!


Turkey Sausage, Spinach & White Bean Soup
Serves 8

1 tablespoon olive oil
2 (12.8-ounce) packages turkey smoked sausage, thinly sliced
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
2 (15-ounce) cans Great Northern beans, drained and rinsed
½ teaspoon dried oregano
2 bay leaves
4 cups chicken broth
salt and pepper, to taste
3 cups baby spinach

Heat olive oil in a large skillet over medium-high heat. Add sausage and cook, stirring frequently, until lightly browned, about 3-4 minutes.

Place sausage, garlic, onion, carrots, celery, beans, oregano and bay leaves in the slow cooker. Stir in chicken broth and 2 cups water until well combined. Season with salt and pepper, to taste.

Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in spinach until wilted. Serve immediately.