Second Chance

Tidbits of My Life


September 2015

Mexican Mac and Cheese


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7.5 oz cooked 93% lean ground beef, fat drained (1 1/2 Leans)

1 1/2 tsp low sodium taco seasoning mix (3 Condiments)

5 cups cooked cauliflower, cut into small florets (10 Greens)

1/2 cup chopped green chilies (1 Green)

1/2 cup green or red peppers, diced (1 Green)
2 tbsp jalapenos, chopped (2 Condiments)

For the sauce:

1 cup unsweetened cashew milk (1 Condiment)

3 tbsp reduced fat cream cheese (3 Condiments)

1 tsp dijon mustard (1 Condiment)

1 1/2 tbsp Kraft parmesan cheese, grated (1 1/2 Condiments)

1/4 tsp garlic powder (1/2 Condiment)

1 1/2 cups shredded reduced fat Mexican or sharp cheddar cheese (1 1/2 Leans)


1 cup shredded reduced fat Mexican or sharp cheddar cheese (1 Lean)


Preheat oven to 375 degrees. Spray a 9 inch square casserole dish lightly with cooking spray.

Combine cooked ground beef with taco seasoning mix and 1/4 cup water in a small skillet. Heat over medium high heat. Cook until sauce thickens, about 4 to 5 minutes stirring occasionally.

In a large bowl, combine seasoned ground beef, cauliflower pieces, green chilies, green or red peppers and jalapenos. Set aside.

Pour cashew milk into a medium sized sauce pan over medium-low heat. Add the cream cheese, dijon mustard, parmesan cheese, and garlic powder. Stir until combined and cream cheese is melted. Add 1 1/2 cups cheese. Continue cooking until cheese is melted and sauce is nice and smooth, about 2 minutes.

Pour the cheese sauce over the cauliflower beef mixture and stir until everything is coated with the cheese sauce. Pour mixture into a prepared dish. Sprinkle 1 cup of cheese over the top. Bake for about 15 minutes or until cheese is melted. Divide into 4 even portions.

4 Servings with 1 Lean, 3 Greens and 3 Condiments per serving


Faux Potato Salad

Faux Potato Salad


Courtesy of:


1 1/2 cup cauliflower, cooked (3 Greens)

2 cooked hard boiled eggs, peeled and chopped (2/3 Lean)

1/2 cup 2% Greek plain yogurt (1/3 Lean)

2 tsp Dijon mustard (2 Condiments)

1/8 tsp salt (.5 Condiments)

dash of pepper

2 pickle spears, chopped (1 Snack)


Chop cooked cauliflower into small florets. Place in a medium sized bowl.

Add eggs and pickles.

In another small bowl, combine yogurt, Dijon mustard, salt and pepper.

Add to the cauliflower mixture and toss to coat.

Refrigerate until serving.

The entire dish is:

1 Lean, 3 Greens, 3 Condiments and 1 Snack

Or you could divide the salad into 3 equal portions and get:

1/3 Lean (need 2/3 Lean), 1 Green (need 2 Greens), 1 Condiment and 1/3 Snack

Chunky Veggie Slaw Recipe



 1 small head cabbage, chopped 6 cups (1-1/2 pounds) fresh broccoli florets

1 medium cucumber, chopped

 2 celery ribs, sliced 12 fresh sugar snap peas, halved

1 small green pepper, chopped

 3/4 cup buttermilk

1/2 cup reduced-fat mayonnaise

 3 tablespoons cider vinegar

2 tablespoons sugar

 1/2 teaspoon salt 1 cup chopped walnuts, toasted 2 green onions, thinly sliced


In a large bowl, combine the first six ingredients. In a small bowl, whisk buttermilk, mayonnaise, vinegar, sugar and salt. Pour over salad; toss to coat. Top with walnuts and green onions. Refrigerate leftovers. Yield: 14 servings (1 cup each).

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