This recipe has two qualities that don’t often go together.  Quick and elegant.  With plant based power, it is also healthy and fits into a weeknight schedule easily.
 
If you have ham around, you probably don’t even have to remember to defrost anything.  It can work well for a night when you aren’t sure if you will end up eating at home.  I might even bring this to a brunch; it could be very lively with its festive colors. 
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You can add in other vegetables, just be sure to cut them all about the same size, so they cook at the same rate.  Broccoli, mushrooms, zucchini, yellow squash, and peppers would all work well.


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Total Time: 30 minutes

Ingredients

1 lb asparagus, trimmed and cut into 2-inch pieces
½ lb baby carrots sliced in half longwise
1 onion cut into 1 inch chunks longwise
14.5 oz bag frozen cauliflower rice with asparagus or plain
4 oz lean ham, chopped
¼ cup Asiago cheese, shaved
cooking spray
 2 tsp chopped fresh thyme or ½ tsp thyme, ground
sea salt and black pepper to taste
 
Instructions
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1. Preheat oven to 425 degrees F.  On a baking sheet, combine asparagus, carrots, and onions.  Spray with cooking spray and sprinkle with sea salt and black pepper and thyme.
2. Roast vegetables, until tender and just charred, about 20 minutes.  Add ham and most of Asiago cheese, reserving some for riced cauliflower; roast for 2 minutes more.
3. While roasting, microwave cauliflower rice according to package directions, then create a bed of cauliflower rice on 4 plates, sprinkle with salt, pepper, and reserved Asiago cheese.
4. Serve roasted veggies and ham and cheese over cauliflower rice.

Yield: 4 servings

3 Weight Watchers Freestyle Points

Author: Kim Trotto

This is a deliciously different, healthy, lower-carb way to satisfy your taste for Asian food!

Total Time: 30 minutes

​Ingredients

1 lb ground turkey, fat free
1 bag frozen riced cauliflower
1 bag dry coleslaw mix (shredded cabbage and carrots)
1 handful shredded carrots, about 1-2 carrots
5 cloves garlic, minced
1 medium onion chopped
½ cup low sodium soy sauce
1 tsp sriracha sauce
1 packet monk fruit
4 sliced green onions
 

Seasonings for ground turkey
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¼ tsp salt
pinch black pepper
pinch parsley
pinch garlic powder
pinch onion powder
pinch basil
pinch paprika
pinch red pepper flakes
pinch fennel seed
pinch oregano
pinch thyme, ground
 
Instructions

1. Season the ground turkey with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, oregano, and thyme. Knead until flecks of spice are evenly distributed throughout.
2. In a large skillet, brown seasoned turkey and chopped onion. Meanwhile, microwave riced cauliflower for 2 minutes.  Drain grease from turkey, if any. 
3. Reduce heat to medium and add riced cauliflower and shredded carrots to ground turkey and stir to mix well, warm for about 3 minutes. Meanwhile, in a small bowl, combine, garlic, soy sauce, sriracha sauce and monk fruit.
4. Add dry coleslaw mix to skillet and stir to combine.
5. Pour soy sauce mixture into the skillet and stir, continue cooking over medium heat for about 5 minutes or until cabbage is wilted.  Top with green onions.

Yield: 4 Servings

​0 Weight Watcher Smart Points, if you use 99% fat free ground turkey or chicken.

​Adapted from a recipe from mostlyhomemademom.com