My sweet celiac and youngest, Izzy

Tuesday, January 15, 2013

Skinny Bang Bang Cauliflower and oriental night

We're trying to get back on schedule after the holidays and each week something seems to come up that throws us all off again...Lana's testing in Little Rock, this week is Shelby's gym meet in Dallas.  For the next 9 weeks we will be traveling to gym meets almost every weekend!  As I was meal planning for the week I thought I'd try something different and ask each of the kids what they wanted for dinner this week "theme wise mainly".  This week we're making Irish, Oriental, Mexican and Italian meals plus a few other things.  Tonight was Lana's choice to pick and we are having an oritenal night.  For after school snack/appetizer I made Skinny Bang Bang Cauliflower.  You can google or search Pinterest and end up with about 200 recipes for buffalo cauliflower or some varition.  All of the recipes are pretty much the same but this one I followed several recipes closely but decided on this one in the end. 

Skinny Bang Bang Cauliflower

1 head cauliflower, cut into small florets
1/2 Gfree flour blend
1/2 water
1 TBSP + 1/4 C Frank's buffalo sauce, divided
1/4C olive oil

Preheat oven to 450 degrees and grease a cookie sheet.  Mix the flour, water and 1 TBSP of Buffalo sauce until combined.  Dip each floret into the batter and place on the cookie sheet.  Cook 10-15 minutes or until the batter has become firm.  Meanwhile mix together the remaining buffalo sauce and olive oil and brush onto the cauliflower after the batter firms up.  Place the cookie sheet back into the oven for another 5 minutes or until crisped. Cool and enjoy! I used Skinnytaste's low-fat blur cheese for dipping with the cauliflower and celery - here's the link to that:

The rest of our menu entails Chicken Stir Fry and Asian Lettuce Wraps:

Chicken Stir Fry

1 lb chicken tenderloins, sliced on the biase
1 16 oz package Deluxe Stir Fry Frozen vegetables, thawed
1 Tsp sesame oil or olive oil if your allergic to sesame
1/4 C San-J Gfree Orange Sauce

Warm oil of choice in Wok or large fry pan.  Salt and Pepper the tenderloins and brown in oil until chicken is cooked.  Add Veggies and stir til warmed through completely then add Orange sauce.  Reduce heat and simmer until most of the Sauce has absorbed and thickened.

Asian Lettuce Wraps

1 head butter lettuce (also known as Boston lettuce)
1 lb ground turkey
1 16 oz package Stiry Fry Vegetables of choice, thawed
1 tsp sesame or olive oil
1/4 C San-J Stir Fry Sauce
1 TBSP San-J Tamari gfree soy sauce

Brown the turkey in a fry pan with a little olive oil, add veggies and warm through.  Remove from heat and let cool slightly.  Place mixture, in batches in the food processor and pulse until desired consistancy, returning to the same pan when finished.  Heat over medium heat and add stiry fry sauce and soy sauce until the sauce has warmed and thickened.  Meanwhile peel each butter lettuce leaf off the head and serve like a cup with about 1/4 of turkey mixture in each leaf.

Hope you enjoy these recipes!!!

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