2 servings

This pizza is so good, you’ll be tempted to have it at your Reward Meal®, too!


1 head cauliflower, cored, separated into florets

1/2 cup water

1/2 teaspoon salt

2 ounces fresh goat cheese, cream cheese, or mascarpone cheese

1/2 ounce finely grated Parmigiano cheese

1 large egg

dash of cayenne pepper (optional)

low-carb toppings of your choice: sliced meat, seafood, vegetables,

                                         and/or cheese (grated mozzarella works well)


Preheat oven to 400 degrees F.

Line a baking sheet with parchment paper.

In a food processor, puree cauliflower until finely ground.

Cook cauliflower, water, and salt together in a skillet over medium heat for

5 - 6 minutes, until most of the water evaporates. Remove from heat and allow to cool completely.

Transfer cauliflower to the center of a clean, dry dish towel. Wrap and squeeze tightly to remove all moisture. Yield: about 1 1/2 cups cauliflower as  pulp.

Place cauliflower in large bowl. Add goat/cream/mascarpone cheese, Parmigiano cheese, and egg. Add dash of cayenne pepper if desired.

Stir and mash mixture to form a soft dough.

Gather dough into a ball and place in the center of parchment-lined baking sheet. Gently press down on dough to form a circle about 1/4-inch thick.

Bake in preheated oven for about 40 minutes, until golden brown and set.

Allow to cool.

Turn crust over and apply topping. Flash under heat for only a moment, if topping contains cheese (grated mozzarella) to be melted.


(8 little “crackers”)

In her inimitable honesty, Sheila, a most creative and enthusiastic reader, asked us to tell you that this was not her own invention. She has adapted it to fit her microwave; you will have to adapt it to yours but it is clearly worth the effort. Read the * note below for meal choice guidance and low-fat alternatives.

Basically, Crispy Cheese Squares are microwaved processed cheese slices. If microwaved until brown, they will crisp when cool.

The original recipe calls for either plastic wrap, parchment paper, or wax paper. Sheila found these melted and/or stuck to the finished product, not at all palatable.

                Here's how Sheila makes her Crispy Cheese Squares:
"I use the lid from my Tupperware microwave cookware, it is out of the same material, but just a shallow flat pan. I spray it with cooking spray and take a piece of processed cheese and divide it diagonally into 4 pieces. Place the base of the triangle facing in and the point facing out. Microwave on high for about 1 minute. I have, I think a 900 watt, and I do it for 57 seconds. You should watch to determine the time for your microwave. You want it puffy, losing its gloss and lightly evenly brown, but not too brown. Let it cool for 15-20 seconds and then with a sharp spatula scrape off. If you scrape too soon it will scrunch up, if you scrape too late you have salad toppings because it crumbles. Allow to cool completely and if done correctly they will be crisp like crackers. If not cooked long enough they will be chewy. I don't know how long they last because they never last that long. Of course you must limit yourself to 1-2 slices but that is 4-8 crackers and that is plenty. Goes great with soup or salad. My husband and children love them.

I hope you enjoy. It took me several tries to get it right, don't give up too soon."

From the Kitchen of Sheila, The Baroness of Breakfast

*Crispy Cheese Squares are fine additions to any meal, just be certain that your cheese contains only low-carbohydrate ingredients. Depending on your choice of cheese, this recipe may or may not work with low-fat cheeses.


3-4 servings

A saucy dish; satisfying but quite rich. Save it for special occasions. You'll love it.


3 tablespoons olive oil
1 tablespoon butter
2 skinless chicken breasts, split
2 garlic cloves, minced
4 large slices of your favorite cheese*
1 tablespoon white vinegar
coarsely ground black pepper to taste
parsley sprigs


In a deep skillet combine the olive oil and butter and set over medium heat.

When the skillet is hot, add the chicken breast halves and cook for 8 to 10 minutes per side depending on thickness of chicken breasts.

Place the cooked chicken breasts on a platter and keep warm. Raise skillet heat to medium-high.

Add garlic and vinegar to the oil in the skillet and stir for 20 seconds, scraping up any brown bits; then simmer for 1 minute.

Return heat to medium and return chicken breasts to the skillet. Cook 1 minute on each side.

Top chicken breasts with one slice of cheese each. Cover and remove from heat.

Slice chicken breasts crosswise (against the grain) into thin pieces or serve whole.

Covers with sauce from skillet and season with pepper. Serve garnished with parsley sprigs.

* Choose low-fat varieties or alternatives and/or low-salt varieties, as appropriate.


3-4 servings

A hearty treat for vegetarian and meat-eater alike. Fills your tummy and satisfies your soul.


1 tofu block, extra firm
1 tablespoon ground black pepper
2 garlic cloves, minced
1 tablespoon dried sweet basil
1/2 cup chopped celery
2 tablespoons teriyaki sauce
2 tablespoons olive oil
2 cups cauliflower florets


Two hours prior to preparation, unpack tofu block and place on a flat plate.

Place a second plate on top of the block and then place several heavy books on top of everything. This will squeeze much of the water out of the tofu block.

Slice the block of tofu so you get strips about 1/2 inch thick. place the tofu, place the drained tofu into a medium bowl.

In another small bowl combine the black pepper, garlic, basil, celery, and teriyaki sauce. Mix well. Immediately pour the mixture over the tofu, cover and refrigerate overnight.

When ready to cook, drain tofu and retain marinade.

Pour oil in large, deep skillet, set the heat at medium, and add cauliflower and marinade. As oil heats, constantly stir cauliflower.

When sauce begins to sizzle (be careful), carefully add cubes of tofu and stir gently until all is heated (about 2 minutes).

Serve immediately.



3 - 4 servings

A quick and easy breakfast for those on the run. We love it for lunch as well.


2 tablespoons butter
2 cups of chopped celery
1/4 cup of cream*
4 ounces American cheese, sliced then broken in quarters *
dried sweet basil, to taste
ground cayenne pepper, to taste
2 eggs, lightly beaten
1/2 package frozen whole-leaf spinach, thawed and blotted dry with paper towel


Preheat the oven to 325°F.

Using 1 tablespoon butter, grease the bottom and sides of a 9-inch pie pan (ceramic or glass is best).

Place a tablespoon of butter into a medium saucepan, add chopped celery and sauté over medium heat for 4-5 minutes. Remove celery from pan and set aside.

Using the heated saucepan, heat the cream until it just starts to bubble up.

Remove from heat and quickly stir in grated cheese.When the cheese and cream are blended, add the sauteed celery, basil, and cayenne pepper.

Cool the mixture (4-5 minutes), add two eggs and mix. Add spinach and chopped celery to cooled mixture and mix well.

Pour mixture into the pie pan, place pan in the oven, and bake until set (45 - 50 minutes).

Refrigerate and serve cold the following morning.

  1. *Choose low-fat varieties or alternatives and/or low-salt varieties, as appropriate.


2 servings

We first made this dish in a iron skillet over a camp fire at Walt Disney World Campground. The fragrance of this casserole takes us back to those wonderful memories every time.


2slices bacon (no sugar, no glutamates)

18 ounces sliced pork, precooked

2cups cauliflower, chopped

1pound green beans, trimmed

1/2cup water


In a small skillet, fry the bacon strips.

Pour off excess grease, but leave enough to coat bottom of pan.

Add sliced pork, cauliflower, green beans and water.

Cover and cook until cauliflower and green beans are done (approximately 7 minutes).

Serve warm.