Mockafoni and Cheese

[Oh.2.B.Fit]

I made this today for the first time and it was REALLY good.
I reminded me a lot of the "Just like stuffed baked potatoes" recipe which is also good
I got the recipe off of Linda's site
If anyone makes this any differently let me know.
I didn't put in the green onion. I bought it, but just decided not to put it in.

Here it is...

Mockafoni and Cheese

16 ounce bag frozen cauliflower
4 ounces cream cheese
2 tablespoons heavy cream or low carb milk
4 ounces cheddar cheese, shredded
2 green onions, finely chopped
1 teaspoon minced chives, optional
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
2 ounces cheddar cheese, shredded

Cook the cauliflower until tender; drain well. In a 1 1/2 quart casserole; soften cream cheese in microwave about 30-40 seconds on HIGH. Whisk in cream until smooth, then stir in 4 ounces cheddar cheese. Microwave on MEDIUM about 2-3 minutes or until cheese is melted. Stir well until creamy and smooth, microwaving a little longer if necessary. Stir in the green onions, chives, salt and pepper. Add the cauliflower and gently fold into cheese sauce to coat well. Adjust seasonings if needed. Top with remaining 2 ounces cheese and bake at 350º for 35 minutes, until bubbly and brown on top.

Makes 4-6 servings

Per 1/4 Recipe: 326 Calories; 27g Fat; 15g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs

Per 1/6 Recipe: 217 Calories; 18g Fat; 10g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs



It could have been a little browner on top, but it was still DEEELISH!!!

[hopejoy]

It's so hard to believe we can eat and enjoy such lovely foods and still lose wt! This is a great WOE Huh?
by the way I saw your video of you and your daughter... it was soooo cute! You guys did a great job! very sweet! such a patient mommy you are!
liz

[Oh.2.B.Fit]

Thanks so much HopeJoy!!!
I try to be patient...lol. Somedays it's hard, but I really try, and I really try to be a good mom. She loves doing the videos. I know she'll want to make one when I get her tomorrow. What's nice is it is something fun we can do together. She really just likes watching herself and making faces...lmao!!!
Well, I think I am going to go make some peanut butter cookies
I made them a few months ago and they were so good. I think it's time to make them again!!!
Have a great weekend

[hopejoy]

Well, I think I'm coming over for coffee! Sounds delish! lol! You seem like a good mom, that's so nice you can do that with her... It's good for her to learn to cook! Technology is amazing that you can do that over there and I can watch it over here... pretty fun!
liz

[Sandra94]

Nikki where is that recipe in writing. Is it ok for induction.. I am talking about the mexican spinach hamburger casserole.

[Oh.2.B.Fit]

Hi Sandra,
Yes the Mexican Spinach Casserole is induction friendly
I get most of my recipes from Linda's site.
Anything with an * means it is induction friendly which helps so much!!!
Here is the link to the Mexican Spinach Casserole on her site too

And HopeJoy, you can come over for coffee anytime

[Oh.2.B.Fit]

Oh and if you watched the Mexican Spinach Casserole on my YouTube, on the right of the video there is a little box and it has the title, there is a little blue link you can click that says "more" I put the whole recipe there too.
Here is a link to that just in case...
YouTube

What a disaster that was...lmao!!!

[hopejoy]

Nikki, now I'm making the Macfoni and cheese casserole... you totally made me hungry! lol! and I want your recipe for the peanut butter cookies, since I can't come over for coffee afterall... you're much too far away! Sorry! lol!
liz

[Oh.2.B.Fit]

I wish I still lived in Cali
I got the Peanut Butter Cookie recipe from Linda's site too. It's so easy to make. Here you go

PAULA'S MAGICAL PEANUT BUTTER COOKIES
1 cup creamy or crunchy peanut butter
1 1/3 cups granular Splenda or equivalent liquid Splenda
1 egg
1 teaspoon vanilla
Extra granular Splenda for fork

Line a large baking sheet with parchment paper. Combine all ingredients in a small mixing bowl; beat well with a spoon until it becomes a thick dough. Gently roll into 20 balls and place on baking sheet. Or, use a 2 teaspoon cookie scoop to evenly measure the dough. Dip fork in granular Splenda and make criss-cross design by gently pressing into balls of dough in alternating directions. Be gentle and dip fork into Splenda frequently because dough is very sticky. Bake at 350º for 12-15 minutes. Cool before removing from baking sheet. Store in freezer and do not thaw before eating.

Makes 20 small cookies
Can be frozen

With granular Splenda:
Per Cookie: 81 Calories; 6g Fat; 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 2 Cookies: 162 Calories; 12g Fat; 7g Protein; 8g Carbohydrate; 1g Dietary Fiber; 7g Net Carbs

With liquid Splenda:
Per Cookie: 75 Calories; 6g Fat; 3g Protein; 2g Carbohydrate; .5g Dietary Fiber; 1.5g Net carbs
Per 2 Cookies: 149 Calories; 12g Fat; 7g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

[Sandra94]

Nikki, Thanks for the recipe. I could have just looked over at Linda's for it myself but I thought you made it up like you did the strawberry muffins that 'kids don't like'. HA HA
Your daughter is so cute! BAM!

I did watch your mexican spinach hamburger casserole video, that was funny too. I guess the Pam really works well since you tipped the pan just a bit to let the viewers see the cooked meat and some spilled right out.

Are those muffins induction friendly?