Low Carbing it for a bit...

Sigh, I used to be thinner.... I really was thinner!!  In fact, some might say I looked really 'hot' and 'good' for a 36 year old chubby woman (insert snort), but I worked out every morning at 4:30, followed a low carb diet, and it showed! It was the healthiest I had ever been and I was proud of myself.

Then I met Dave.... he likes ice cream, chips, and all types of various carbs if you didn't know.  Fast forward, five years...OMG!!!  Now, he is NOT the reason I have gained 30 pounds (yes, I admit it), the simple reason is I freaking love food! I love to cook, bake and then I like to sample it all... then there's the affection I have for craft beer and sweet wine. So I still work out, but not at 4:30 AM- the Dave and I be a'snugglin then (actually dead to the world is a better description). 

So every now and then, I try to lower my carb intake to drop a few.  I found this recipe and amazingly, I had never tried this cauliflower for potato exchange in low carb dieting before.  How nutty is that?  I have now fallen in love with it!  So easy and so awesome! 

This is a low carb or a low fat option-- depending on what you are donig but it is fantastic just the same.

Loaded Baked Cauliflower Casserole

1 head of cauliflower (medium)
1 small onion
2 cloves garlic, pressed
1 package cream cheese
8 slices bacon, cooked and crumbled
4 tbsp heavy cream
6 ounces sharp cheddar cheese
Garlic salt to taste
1 tsp crushed red pepper

 preheat oven to 350*

1.  Boil cauliflower as you cook bacon ( I baked mine!).  When done, drain and mash the cauliflower up a bit-depends on how big you want it!  Crumble bacon. 
2.  Mix the cream cheese, 6 oz cheddar, onion, bacon, cream, and seasonings- add warm cauliflower and mix well.  Pour into a greased casserole dish.  Add extra cheddar cheese on top
3. Bake covered for 25 minutes; then bake uncovered for 5-10 minutes more. Broil the last couple of minutes. 

As stated, this was the low carb option, but I will test the lower fat version at a later date.  I had this for lunch two days, and it was really very good heated up.  Even Dave did not detest this recipe.  Although, it's not his favorite- he's such a meat and potatoes guy!  Definitely a Belinda approved recipe, and Dave OK'ed one! 

In a pickle on Superbowl Sunday....

On the day I registered for first grade at Northwest Elementary in El Dorado, Arkansas, Momma took me out to lunch to celebrate... to McDonald's, but I was dressed up nice and felt like such a grown up girl!   I was only six and it is a memory that lives in my until this day.  However, one think I know I did was pull that yucky pickle and onions off my hamburger.  It was years before I discovered that I like pickles and especially the flavor of dill... on chips, on sunflower seeds, in bread.  I love dill! 

I have long made a dill spread for crackers, but I saw this dip recipe on Pinterest (Yes, most of my inspiration comes from Pinterest, but whose does not now?) but made some changes to it.  And so today instead of Rotel dip, I have made Dill Pickle Dip and am very excited about this change of pace. I also made this low fat or near fat free. 

Dill Pickle Dip

1 package Fat Free Cream Cheese - room temperature
1/2 cup Fat Free Sour Cream
1 cup finely diced dill pickles
1 tablespoon minced onion
1 teaspoon garlic powder
2 teaspoon dried dill

1.  Use a mixer to break up the cream cheese.  Then add all other ingredients. 
2.  Refrigerate minimum three hours and serve  with chips or veggies. 

Yummy for my Tummy....

I have to admit, I was unsure if this would be ok.  However, I am happy happy happy with it... can't wait to see what the Dave thinks, but then again, I made the salsa he asked for so ?