Monday, January 25, 2016

Spicing Up Old Recipes

Hey y'all! It's the last week of January already which further proves that time seriously just escapes through your fingers without you even noticing.  I lost an average of 4-1/2 pounds last week.  Before you get too excited, let me just tell you that it was due LARGELY in part to a nasty case of either food poisoning or a stomach virus.  I am not 100% sure where that little demon came from but it had me feeling miserable for over 4 days.  So, the number on the scale looked nice but I am sure some balancing out will be done.  I just don't want to backslide from the week before.  I'm MOSTLY 100% at this point but I have felt a few aftershocks between last night and this morning.

I have shared the whole cauliflower rice Asian chicken wrap thing before but I wanted to show it again because first, I used ground chicken this time, second, I want to reiterate that I'm a fan and finally, to show you that I made a different sauce to go with it.  I love the flavors of the peanut sauce and soy sauce but I like to have another creamier sauce to balance it out.  Since traditional Yum Yum sauce is kind of impossible when counting calories, I made a sauce using reduced fat sour cream, 1% milk to thin it out, W sauce, fresh garlic and Sriracha sauce.  I loved this stuff! The longer it sat, the better it tasted.  It added a little kick but the creaminess matched perfectly with the fried "rice."  It was only 24 calories per tablespoon.  I used it on other things as well.  I even made an egg salad with it and put it on an Everything Bagel Thin.  I know it doesn't look pretty but it tasted really good.  I would most definitely make it again.  I think I'll try my frozen hash browns with the Asian flavors next time because as much as I love the cauliflower rice it's kind of a pain in the you know what without a food processor.  

Have a great week, y'all!


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