This recipe is a variation of a recipe given to me by a good friend! That’s my favorite thing about cooking. Recipes are just guidelines. The possibilities are endless! I also love utilizing my crockpot whenever I can, especially as we head into the warmer months.
I’m really focusing on my health and getting into better shape for my future. To do that I’m cutting out carbs and sugar from my diet. My recipe focus will be finding fun ways to cook protein and vegetables all while staying low carb.
This chuck roast COULD NOT be easier to throw together!
- Small chuck roast
- Dry ranch dressing seasoning packet
- Fire roasted red and yellow bell pepper
Now, get ready cause here’s the hard part. Put the chuck roast, ranch packet, and peppers with the juice into your crockpot. Set your crockpot on low for 6-8 hours. Be sure to let your roast rest before slicing so you don’t lose all yummy juices.
As my side dish I decided to make Twice Baked Cauliflower. I’m trying to substitute cauliflower for other carbs I would ordinarily have with my meals. This side dish turned out amazing!
- One large head of cauliflower
- 4 ounces softened cream cheese
- 1/3 cup sour cream
- 2 tablespoons minced green onions
- 4 strips of bacon, crumbled
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Food processor
First, cut your cauliflower into florets and boil until soft. Drain your cauliflower well. You don’t want any excess water in your cauliflower when you mix it with the other ingredients. Add your cauliflower to your food processor and pulse until the cauliflower starts to purée. Add in cream cheese, sour cream, bacon, green onions and seasonings and blend until smooth.
Add cauliflower mixture to a baking dish and bake in the oven for 15 minutes at 350 degrees.
Plate, serve, and enjoy!!!