Cauliflower Cream Cheese Spaghetti

Soooo as I was craving pasta and stuffing my face with a leftover donut as I was looking for something to make for dinner. I came across one of my favorite recipes, Baked Cream Cheese Spaghetti. Then I thought I should probably avoid the pasta and maybe find a substitute to keep it “Keto” friendly. A small miracle that I actually had fresh mushrooms on hand and also cauliflower. So that’s how a new recipe was born!

12oz spaghetti - I substituted for 1 head of cauliflower. I cut it larger so it didn’t get mushy.

1 28oz jar spaghetti sauce

1 lb ground beef

1 container fresh sliced mushrooms

1 tsp Italian seasoning- I didn’t have the official seasoning but used Oregano, basil, rosemary & onion powder. About a few shakes of each. See how precise my cooking is? Haha

1 clove garlic- I used 1 Tbsp minced garlic

8 oz cream cheese

1/2 cup parmesan cheese, grated- I just used Colby jack shredded cheese because I didn’t have parmesan.

1.) Preheat oven to 350 degrees. In a skillet, brown the ground beef until cooked, drain. Stir in mushrooms and spaghetti sauce. Set aside. If you like the mushrooms more cooked like I do, I let them cook with the beef until tender.

2.) Cook spaghetti or cauliflower, drain. Add the cream cheese, spices and garlic. Stir until cream cheese is melted. Make sure you really drain the cauliflower as it is more watery than spaghetti noodles. Mix sauce and meat mixture with the cauliflower.

3.) Lightly grease a 9X13 pan. Spread mixture in the pan, add cheese to the top. Cover with foil and bake for 45 minutes or until bubbly.

I would have loved to serve this with garlic bread but that is not Keto friendly and I didn’t have any on hand. This dish was even better a few days later warmed up for lunch!

Enjoy! Make sure you tag me on Instagram if you make any of my recipes! @ladyandredstyle

Tex-Mex Stuffed Peppers

As you know I do love cooking but I may love the “prep” time as much as I love the actual cooking! It is the time that I turn on some music, pour a glass of wine, and have a little me time. As a Mom, you have to take the me time wherever you can get it. Am I right??

I came up with another stuffed recipe awhile ago, Spinach Artichoke Stuffed Peppers and it is just as delicious! That was the plan this time but when I checked the expiration date on my spinach dip, it was expired by 3 months 😳 So…. I already had the turkey browning and had to improvise! It worked! If it wouldn’t have, McDonald’s always comes through! Haha

Ingredients:

1lb ground lean turkey breast-brown in a skillet with 1 tsp minced garlic, salt & pepper to taste

1/2 block cream cheese- 4oz

1/2 cup or less of salsa- I used corn & black bean mild salsa from HyVee because my toddler doesn’t like spicy. You can use more salsa too, but I was watching the sugar content.

3 bell peppers- I used orange, yellow, and green peppers- cut stem out and clean insides of them out.

4oz shredded Colby jack cheese (or any cheese) I add most of it to the mixture, then top the peppers off before baking.

I am trying to still cook low carb so I did not add anything else, but I think you could add black beans, some veggie like corn or rice if you wanted to make more peppers.

Preheat the oven to 350 and I put them in a glass dish, covered with foil for 40 minutes or until pepper is cooked!

I hope you all enjoy and don’t forget to let me know if you added anything extra!! Follow along over on Instagram @ladyandredstyle