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.
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.
Total Time: 30 minutes
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
2 tsp chopped fresh thyme or ½ tsp thyme, ground
sea salt and black pepper to taste
Yield: 4 servings
3 Weight Watchers Freestyle Points
Author: Kim Trotto
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I was a school teacher for 20 years and am a lifetime soul learner. I am still a teacher, just a different curriculum.