Diet. I hate that word. But for two consecutive days during the week, the Mister and I are trying to discipline ourselves to go no-carb. I never realized how many carbs we eat on a daily basis until I started reading labels during our new two-day torture…I mean healthy…eating adventure. I was reading about someone who had a lot of success using this easy routine, and I figured two days each week is achievable. Besides, it gives you something to look forward to on day three!
Still have that Easter ham sitting in your freezer getting freezer burn? Here’s a great recipe that I swear tastes like you’re imbibing in a bowl full of mashed potatoes!
Cheesy Ham and Cauliflower Casserole
1 package frozen (can use fresh) cauliflower
2 cups low-sodium lean ham
2 tablespoons grated Parmesan cheese
1 cup fresh baby spinach
¼ cup chopped green onions
Fresh ground pepper
Low-fat grated cheddar cheese
Boil or steam cauliflower flowerets and cook just until cauliflower starts getting soft (about 15 minutes). Meanwhile, cut ham into small cubes.
Pour cauliflower into a colander in the sink and let drain well (at least 5 minutes).
Put back into pot and mash (partially) with potato masher. Add cubed ham and baby spinach.
Blend one tablespoon of flour with a one cup of milk in a double boiler. When it starts to boil and thicken, add grated parmesan, onions and ground pepper. Pour into pan of cauliflower mixture.
Spray oven-proof casserole dish with non-stick spray or olive oil. Pour mixture into dish, top with grated cheese.
Bake 30 minutes or until cheese is melted and lightly browned.
This fed two of us…so if you’re making for the family, double up!