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Tag Archives: riced cauliflower

Easy Beef Bulgogi in Lettuce Wraps

Posted on November 19, 2019 by

Hint: Partially freezing the meat prior to cutting it will allow for a nice thin slice or ask the meat department to slice it for you.

Ingredients
1 lb flank steak
2 Tbls vegetable oil
1 small apple, shredded
½ red onion, thinly sliced
4 cloves garlic, minced
1 Tbls red chili paste
1 Tbls soy sauce
1 Tbls brown sugar or brown sugar substitute
1 Tbls sesame oil
4 green onions, sliced
1 jalapeno, diced
Sesame seeds for garnish
1 head Bibb or Boston lettuce
1 package riced cauliflower

Directions

  1. Slice meat and place into a gallon sized resealable bag. Add shredded apple, onion, chili paste, soy sauce, brown sugar, sesame oil, jalapeno and all but 2 Tbls of the green onion tops (to garnish riced cauliflower). Allow meat to marinate 2-4 hours or overnight.
  2. Heat oil in a large cast-iron skillet over medium high heat. Arrange meat slices in single layer and turn after browning – about 2-3 minutes. Brown on other side and then add remaining marinade mix to pan. Cook 2-3 minutes.
  3. Serve with lettuce leaves and riced cauliflower. Garnish with remaining green onion and sesame seeds.

Makes 4 servings

Nutrition Facts:
Calories                                              284
Total Fat                                              14g
Total Carbohydrates                            14g
Dietary Fiber                                         4g
Protein                                                26g

Print Recipe: Beef Bulbogi in Lettuce Wraps

Baja Chicken Bowl

Posted on February 13, 2019 by

A colorful dish that’s filled with flavors!

Ingredients

2 chicken breast halves, cooked and diced
1 red bell pepper, sliced
½ cup roasted corn
Salt & pepper to taste
1 cup salsa
½ cup Monterey Jack cheese, shredded
½ avocado, diced
1 green onion, sliced
Fresh cilantro
1 lime – cut in wedges
1 package frozen riced cauliflower

Directions

  1. Heat diced chicken in skillet and stir in red pepper, corn and ½ cup salsa and cook until heated through and pepper is slightly softened.
  2. Heat riced cauliflower to package instructions. Divide onto plates or bowls.
  3. Top each with chicken mixture, remaining salsa and cilantro. Sprinkle with cheese and serve. Garnish with lime wedges – squeeze over the top for a little extra zest!

 

Makes 4 servings

Nutrition Facts:
Calories                                238
Total Fat                               10g
Total Carbohydrates             18g
Dietary Fiber                          6g
Protein                                  24g

Print Recipe baja chicken bowl