Turkey & Cauliflower Alfredo Pasta

This dish was a hit with the family! The cauliflower alfredo sauce makes this meal a little on the lighter side, but packs lots of flavor.

Ingredients

Noodles:
8 oz. fettuccine noodles, cooked according to package instructions

Meat:
1 lb. ground turkey
½ tablespoon oil
½ teaspoon black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon of dried parsly

Sauce:
1 Cup Cauliflower, Cooked
3/4 Cup 1% Milk
2 Oz. Cream Cheese
1/2 Tbsp. Flour
1/2 tsp. onion powder
1/2 tsp. black pepper
1/2 tsp. Salt
1 Tbsp. Unsalted Butter
2 Garlic Cloves, Minced
1/2 cup Italian Cheese blend, Shredded (2% milk if available)

Cook noodles according to package instruction.

Heat a nonstick skillet over medium heat, drizzle oil in skillet; Add meat to the skillet and cook for a few minutes. Then sprinkle and stir in black pepper, onion powder, garlic powder and parsley. Cook and stir turkey until turkey is crumbly and no longer pink, about 5 minutes. Cover, turn off heat and set aside.

Place the cooked cauliflower, milk, cream cheese, flour, salt, onion powder and black pepper, into a blender or food processor and blend until smooth. In a large sauce pan, melt the butter over medium-high heat and add in the garlic. Sauté for a few seconds, careful not to burn.

Add the cauliflower mixture to the pan and cook, stirring constantly for 3-4 minutes or until be begins to come to a simmer. Continue to stir, cooking for a few more minutes to allow the sauce to thicken.
Once thickened, remove the pan from the heat and add in the cheese.

Stir and cover immediately. Let the sauce stand for 10 minutes before using. The sauce will continue to thicken while it sits.

Dish up plates with noodles, meat and then pour a ¼ cup per plate, of sauce over the meat and noodles.

Serves 4

Daily Treasures:

• I am thankful for great moments spent with the Lord.
• I am thankful for the freedom to openly Worship Jesus.
• I am thankful for the quite times alone.

Galatians 5:13 
For you were called to freedom, brothers. Only do not use your freedom as an
opportunity for the flesh, but through love serve one another.

 

Creamy Cauliflower Alfredo Sauce

2 Cup Cauliflower, Cooked
1 1/4 Cup 1% Milk
3 Oz. Cream Cheese
1 Tbsp. Flour
1/2 tsp. onion powder
1/2 tsp. black pepper
1 tsp. Salt
1 Tbsp. Butter
4 Garlic Cloves, Minced

Place the cooked cauliflower, milk, cream cheese, flour, salt, onion powder and black pepper, into a blender or food processor and blend until smooth. In a large sauce pan, melt the butter over medium-high heat and add in the garlic. Sauté for a few seconds, careful not to burn.

Add the cauliflower mixture to the pan and cook, stirring constantly for 3-4 minutes or until be begins to come to a simmer. Continue to stir, cooking for a few more minutes to allow the sauce to thicken.

Once thickened, remove the pan from the heat and add in the cheese. (I used mozzarella the first time, it made the sauce a little stringy. Not recommended  ) Stir and cover immediately. Let the sauce stand for 10 minutes before using. The sauce will continue to thicken while it sits.

Recipe adapted from: http://www.theskinnyfork.com/

Romans 12:2
Do not be conformed to this world, but be transformed by the renewal of your mind,
that by testing you may discern what is the will of God, what is good
and acceptable and perfect.

Daily Treasures:

• I am thankful for time, the time I get to spend at home.
• I am thankful for transportaion. I will never take for granted how lucky I am to have my own runing vehicle.
• I am thankful for a warm and comfortable home. 

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Creamy Strawberry Shortcake

I made this delicious strawberry shortcake with the old fashioned biscuit recipe. 

Ingredients

Biscuits:
2 cups all-purpose flour
1/4 cup granulated sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, cold, cut into small bits
1 large egg, lightly beaten
1/4 cup whole milk ( I used 1%)
5 tablespoons heavy cream
Additional whipping cream for brushing biscuits (about 1 tablespoon)
Additional granulated sugar, for sprinkling (1 tablespoon) for shortcake

Strawberries:
2 pounds of ripe strawberries
3 to 4 tablespoons granulated sugar (depending on the sweetness of the strawberries)

Chantilly Cream:
2 cups of heavy cream
1 ½ tablespoons granulated sugar
1 teaspoon pure vanilla extract

Directions:

Heat oven to 425 degrees.
Line a baking sheet with parchment paper and set aside.

In a large bowl sift and stir dry ingredients together. Add the cold butter to the dry ingredients. Using a pastry cutter or two knives, work the butter into the dry ingredients to a texture like rough meal.
In a small bowl, lightly beat the egg, stir in the milk and 5 tablespoons of heavy cream. Add this liquid mixture all at once to the butter mixture use your fingers to incorporate, mix until you have a soft dough that is pulling away from the sides of the bowl. (Do NOT over mix or biscuits will be tough) The dough should be sticky and floppy.
Turn dough onto a lightly floured surface.
Gently pat dough out to a 1 inch thickness. Use a 3 inch biscuit cutter or overturned glass, you may get 4 rounds cut the first time. Work the dough again and cut 2 more rounds. The end result is 6 biscuits. Transfer biscuits to parchment lined sheet.
Brush the tops with 1 tablespoon of heavy cream.
(Sprinkle with sugar if using biscuits for shortcake)

Bake biscuits in the center of the oven for 14 to 18 minutes, or until tops are tinged with golden-brown and are crisp.
Cool biscuits on the baking sheet set on wire rack for at least 10 minutes before splitting.

For the strawberries:

While the biscuits are baking, prepare the strawberries. Reserve 6 whole strawberries for garnish if desired. Wash, hull and cut the remaining. In a bowl (sprinkle with sugar if using) Use a fork or an old-fashioned potato masher to lightly crush the berries. Let berries sit at room temperature for about 20 minutes.

Chantilly Cream:

In a large bowl (mixer) combine heavy cream and sugar. Mix until soft peaks form then add vanilla. Mix until desired consistency. Refrigerate until needed.

Assemble. Enjoy!

Recipe adapted from: In the sweet kitchen

Galatians 5:22-23
But the fruit of the Spirit is love, joy, peace, patience,kindness, goodness,faithfulness, gentleness, self-control; against such things there is no law.

 Daily Treasures:

• I am thankful for fresh fruit and vegtables.
• I am thankful for time spent in God’s Word. 
• I am thankful for the freedom to celebrate Jesus.

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