Low Carb Turkey Cauliflower Hash

Turkey Cauliflower Hash. Very tasty, especially topped with an egg. I'm adding a little spinach to add some color to this yummy dish!

Turkey Cauliflower Hash. Very tasty, especially topped with an egg. Next time I’m using spinach to add some color to this yummy dish!

I found this little recipe in my new Atkins cookbook. I whipped it up this weekend and loved it! Pretty easy to make, although I plan to add some chopped spinach to it on the next go round.

Cauliflower is key to this dish. It takes the place of potatoes. It is amazing how cauliflower has completely replaced potatoes in many of the meals I cook. I think it’s the buttery taste.

Turkey Cauliflower Hash
Makes 4 to 5 1-Cup servings, based on size of cauliflower used; I topped the dish off with an over-easy egg (or try a poached egg). Wow, what a difference!
Net Carbs: 4
Weight Watchers PointsPlus: 6 (not including egg)

Ingredients
1/2 small head of cauliflower, trimmed and broken into florets
2 tbsp butter
1 small yellow onion, chopped
1 tsp dried thyme
1/2 tsp salt
1/8 tsp ground pepper
1 lbs. roast turkey breast, cut into 1/4-inch cubes
1/4 c heavy cream

Directions
1. Bring water to a boil in medium pot. You want enough water to cover the cauliflower. Add cauliflower and cook until tender, about 4 minutes. Drain and cool cauliflower under cold water, then drain again. Chop cauliflower coarsely.

2. Melt butter in a large skillet over medium heat. Add onion, thyme, salt and pepper. Cook until onion is soft and lightly browned, roughly 6 minutes. Be sure to stir occasionally.

3. Stir in cauliflower and cook for an extra 2 minutes.

4. Increase heat to high and add in turkey and cook. Stir occasionally, will dish is well browned, about another 6 minutes. Add cream and cook until the dish is almost dry, about 2 minutes. Serve warm. Top with poached or over-easy egg if desired (you’ll love it even more!).


Low Carb Ranch & Russian Dressing Recipes

I’m making a couple of low carb salad dressings tonight. I got both recipes – Ranch and Russian dressings – from the Atkins site. 

Both require mayo, so I’ll be using mayo made with olive oil. I’ve made these before and they tend to be thicker than normal salad dressings, which make them a perfect dip for veggie snacks.

Since they are thicker, I highly recommend only using 1 tbsp for your salad. Just place your salad in a bowl, add 1 tbsp of the dressing and start mixing the dressing into the salad. I know the recipe calls for 2.5 tbsp per serving, but the truth is you really just need one tbsp if you mix it with the salad.

Ranch Dressing
Carb Count: 1 per serving
Points: 2
Serving Size: 2.5 tbsp/serving

Ingredients:
3/4 C Mayo made with Olive Oil
1/2 C Heavy Cream
2 Tbsp Fresh Parsley, Chopped
2 Tbsp Fresh Chives, Chopped
2 Tsp Fresh Lemon Juice
2 Tsp Dijon Mustard
1 Garlic Clove, Minched
1 Tsp Fresh Dill, Chopped
1/2 Tsp Salt
1/4 Tsp Black Pepper

Directions: Whisk all ingredients together in a bowl. Serve right away or refrigerate in an airtight container for up to 3 days.

Russian Dressing
Carb Count: 0 per serving
Points: 2
Serving Size: 2 tbsp/serving

Ingredients:
3/4 C Mayo made with Olive Oil
1/4 C Low-Carb Ketchup (or Reduced Sugar Ketchup)
1 Tbsp Onion, Finely Chopped
1 Tbsp Fresh Parsley, Chopped
2 Tsp Fresh Horseradish
1 Tsp Worcestershire Sauce

Directions: Whisk all ingredients together in a bowl. Serve right away or refrigerate in an airtight container for up to 3 days.