|01-28-2013, 02:59 PM||#1|
Join Date: Sep 2000
Location: S.E. Texas Gulf Coast
Cauli-tuna-alfredo stove-top casserole
I had some leftover riced cauliflower (approx 6oz of frozen cauliflower, riced) so to this, in a skillet, I added:
1/2 cup bertolli mushroom alfredo sauce
1 tin wild planet albacore tuna (5oz - drain)
1oz sharp cheddar cheese, grated (added at the end on top)
I did add 2T water to the cauliflower to get it started heating, about 3 minutes, then added the tuna and alfredo, heated through, topped with the shredded cheese and let it melt.
Makes 2 generous servings @ 309 cals; 19g fat; 6.5g carbs; 2g fiber each serving.
I think next time I may bake it to give the cheese a browning
https://www.supertracker.usda.gov/default.aspx <--FDA tracking tools
http://ndb.nal.usda.gov/ <--FDA nutritional counts
http://www.onlineconversion.com/ <-- cooking and other conversions
Need to contact LCF?
Everyone has an opinion. Take what you need and leave the rest.
2014 resolution: stop being my own worst enemy and critic!
|01-29-2013, 08:30 AM||#3|
Join Date: Aug 2006
WOE: Low Carb
Start Date: 06/22/09
I make something similar to this, Dottie. I use shiratake rice, tuna, alfredo, a bit of canned parmesan, and I usually add a can of spinach. I put some shredded cheese on top and bake. It's delish and a huuuuuuuuuuge serving for little calories/carbs.
Great minds huh.