Cauliflower Fried Rice

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*1 medium Head of cauliflower, cut into floret pieces

*1 heaping cup frozen peas

*1/2 cup grated Carrots, cooked on the stove for 2 minutes in 1 cup boiling water and then drain

*1 large Shallot or 2 tablespoons grated Red Onion

*1 large Clove Garlic, pressed or grated

*1/2 teaspoon Sesame Oil

*2 tablespoons Extra Light Olive Oil

*3 Eggs, scrambled

*1/2 teaspoon Granulated Chicken Stock Bouillon

*1/8 cup Hot Water

*2 to 3 tablespoons Low Sodium Soy Sauce

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In a food processor add and pulse cauliflower florets until rice size pieces about 6 to 7 pulses.

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On a half baking sheet with baking mat spread the cauliflower rice and roast in 400*F. oven for 8 minutes and then turn over the cauliflower rice and roast another 6 to 8 minutes.

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In a Skillet on medium heat add the sesame oil, olive oil and sauté the onions and garlic for 1 to 2 minutes. Add the eggs and cook and stir as needed until scrambled. Then add carrots, peas, chicken stock, 1/8 cup water. Cook until peas are thawed. Add the cauliflower rice and soy sauce and warm for another 2-3 minutes. Serve.

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Serves 6

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Seasoned Turkey Steaks

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*6 Frozen Breaded Turkey Steaks (Maddox Turkey Steaks)

*Butter or Margarine

*Deverle’s Seasoning or Season All

Place 6 turkey steaks on a baking sheet and butter and season each side of the steaks with about a tablespoon of butter per-side, seasoning to taste.

Then bake in a 400*F. oven for 20 to 25 minutes and then turn over the steaks and cook another 20 to 30 minutes (turn oven down to 350*F.) or until golden brown.

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Mustard Sauce

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*3 tablespoons Yellow or Dijon Mustard

*1/2 cup Mayonnaise

*1 tablespoon Sugar or Honey

*Pinch Sea Salt

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Stir together in a bowl. Refrigerate 10 minutes. Serve over Cooked turkey steaks, or in small dipping dishes. Refrigerate any unused mustard sauce.

Enjoy!

Lindy