Cheddar Bacon Cauliflower Chowder

Made this with my sister yesterday for lunch and it was SO delicious, healthy and light.  I ate a big bowl and a half of it wasn't overly stuffed or heavy.  Kat says that it freezes and reheats really well and to be totally honest, I am excited for our leftovers for today!  Hooray!

Cheddar Bacon Cauliflower Chowder 

Ingredients*:
8 slices center-cut bacon, chopped (half used for garnish)
1/2 small onion, chopped OR 1 teaspoon onion powder
1 celery stalk, chopped
2 garlic cloves, minced
salt & pepper
4 C. shredded or grated cauliflower (1/2 large head)
2 T. water
2 T. flour
2 C. chicken broth, divided
2 C. milk
3-4 dashes hot sauce (or more or less)
2-½ C. (12oz) shredded sharp cheddar cheese, divided (half used for garnish)
2 green onions, chopped (optional)

Ideas: steamed chopped broccoli or real baked potatoes, cubed, would be a great addition!  Maybe sour cream as a possible garnish, along with the chives

Directions:

1. Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
2. Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion (if using,) celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
3. Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.
4. Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.

*Use a food processor’s chopping and grating blades to make prepping veggies and cheese a breeze!

Serves 8, 265 calories, 7 grams of carbs, and 15 grams of protein per serving

Peanut Butter Fudge

Found this on Pinterest and the whole thing went from conception to being made, cleaned up and consumed in under an hour- and it was all staples that we had on hand.  Definitely a winner and the piece that did survive the night tasted even better on day two.  And, it does have some semi-healthy redeeming qualities too! :-)

Peanut Butter Fudge
1 C. peanut butter, natural is healthiest but creamy or crunchy, whatever you have
¼ C. coconut oil, melted
2 Tbsp. honey
¼ tsp. salt (sea salt)
½ tsp. vanilla (optional)
¼ C. powdered sugar, optional*

Combine the melted oil and peanut butter and oil, then add honey, salt and vanilla and stir until blended.  Add in the powdered sugar if you want to.  Pour into a lightly greased 5x7 pan (I used a bread pan) and freeze until set, 20-30 minutes.  Cut into squares and enjoy!

This only made a tiny amount.  I wouldn't make more unless it was for a party because this is so delicious and it is really easy to just eat the whole thing with a fork.  At least for me, it would be.


* You only need to add powdered sugar if you plan to keep it out of the freezer for more than five minutes.  I did add the sugar and thought the taste and texture was great- but I suppose if you wanted to keep it even more minimal, you could skip it.