Sweet Cauliflower Curry

January 29, 2012 § Leave a comment

I LOVE curry! Every time I come across a recipe with curry in the name I want to try it. One problem with most curries is that they normally come with a lot of fat. This curry recipe is based with cauliflower which takes away a lot of the fat.

This is a slightly modified version of Juli Bauer’s Sweet Curried Cauliflower Soup from paleOMG. I love how a lot of paleo recipes overlap with what I am trying to do with weight watchers. There idea is eat like a cave man, anything natural, no additives or bread for that matter (I could never live without bread).

I took her soup recipe and turned it into a veggie filled curry and served it over rice. This is a HUGE dish with very few points!

Source: Adapted from paleOMG

Sweet Cauliflower Curry


  • 1 head of cauliflower, roughly chopped
  • 1 sweet onion, chopped
  • 1 apple, cored and chopped
  • 1 garlic clove, minced
  • 1/2 can (7 3/4 ounce) light coconut milk
  • 2 cups chicken broth (or veggie broth)
  • 2 tablespoons curry powder
  • 1 tablespoon raw honey
  • 1 tablespoon garlic powder
  • 1-2 teaspoons salt
  • 1/8 teaspoon cinnamon
  • dash of black pepper
  • 1 tablespoons olive oil, divided
  • 2 cups broccoli (2 medium heads), cut into florets
  • 2 green peppers
  • 1 red pepper
  • 1 zucchini squash
  • 1 yellow squash
  • 1 1/2 cups baby carrots


  • Preheat your oven to 400 degrees.
  • Clean off your cauliflower and roughly chop into florets. Drizzle 1/2 tablespoon of olive oil on top with a bit of salt. Roast for about 20 minutes in oven.
  • While the cauliflower is roasting, pull out a soup pot and add 1/2 tablespoon of olive oil to it over medium heat.
  • First add your minced garlic, once the room is fragrant, add chopped onions and Once they’ve begin to sweat, add your chicken broth and light coconut milk.
  • Then add curry powder, garlic powder, cinnamon, pepper and honey.
  • Simmer under low heat for around 5-8 minutes.
  • Now add apples, cauliflower and soup pot contents to immersion blender or food processor (I used our BlendTec). I had to do mine in 2 separate batches so it didn’t overflow, I have learned this lesson the hard way.
  • When blended put back into soup pot. Add veggies*.
  • Cook  covered on low-med for 20 mins or until veggies are tender.
  • Serve over rice.

*Add whatever veggies you feel fit. You can also add some cooked meat too.

Servings = 4

Weight Watchers Points Plus = 3

with 1/2 cup uncooked brown rice = 8

1 serving


Chicken Taco Salad

January 28, 2012 § Leave a comment

This salad is not lacking of taste. It is loaded with veggies, beans, and chicken. And is tossed together in a creamy dressing. It reminds me a lot of having a Chipotle burrito bowl without the rice and with a lot more lettuce.

I modified a recipe that I found on Nugmeg Notebook. I took out the chipotle chiles canned in adobo sauce because I couldn’t for the life of me find them in a store. I don’t know if I was looking down the wrong aisle or what? Because of this I dropped the Chipotle from the name of the recipe because I thought it was weird to keep it if I didn’t have them in the ingredients anymore. The salad turned out great without them.

I added in diced jalapenos to give it more of a kick. I also doubled the avocado in the recipe from 1/2 an avocado to 1 whole avocado because I didn’t want it to go to waste. This change moved the amount of weight watchers points up one per serving.

Source: Adapted from: Nutmeg Notebook

Chicken Taco Salad



  • 1/3 cup chopped fresh cilantro
  • 2/3 cup light sour cream
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 teaspoons lime juice
  • 1/4 teaspoon salt


  • 4 cups shredded romaine lettuce
  • 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
  • 1 cup cherry or grape tomatoes, halved (I like grape tomatoes so much more)
  • 1 diced & peeled avocado
  • 1/3 cup thinly vertically sliced red onion
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained
  • 1 (4-ounce) can diced jalapenos (optional)


To prepare dressing:

  • combine first 7 ingredients
  • stirring well

To prepare salad:

  • combine lettuce and remaining ingredients in a large bowl
  • Drizzle dressing over salad; toss gently to coat
  • Serve immediately

Servings = 4

Serving size = about 2 1/2 cups

Weight Watchers Points Plus = 7

1 serving = about 2 1/2 cups

Chicken & Biscuits Casserole

January 27, 2012 § Leave a comment

Quick and easy version of a chicken pot pie made healthier. A very yummy comfort food. One serving was plenty to fill me up.

Source: Adapted from emily bites


  • 1 can (10 3/4 ounce) Campbell’s 98% Fat Free Cream of Chicken Soup
  • 3/4 cup fat free sour cream, divided
  • 2 cups cooked chopped chicken (cooked it on medium in the microwave, can also season with garlic power and black pepper and grill on the George Foreman)
  • 1 pkg (16 ounce) frozen mixed vegetables
  • 1 cup reduced fat shredded cheddar cheese
  • 1 cup Bisquick Heart Smart baking mix
  • 3 Tbsp skim milk (I used almond milk because that is all I had)


  • Preheat oven to 375.
  • Combine the can of soup and 1/2 cup sour cream in 8” square baking dish. Add chopped chicken, vegetables, and cheese and mix until well combined.
  • Mix Bisquick, remaining 1/4 cup sour cream and milk in a medium bowl and stir until dough becomes stiff.
  • Drop 6 even mounds of biscuit dough over top of the chicken mixture. Bake on the bottom rack for 35 minutes or until biscuits are golden brown.

Servings: 6

Weight Watchers Points Plus = 6

Side note: Reheats great.

1 serving

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