What to Eat this Week – Low Carb Dinners
Groaaaan.
Who is still stuffed from stuffing in too much stuffing? Stuffing and turkey and mashed potatoes and then day after day after day of glorious, but also tiresome, leftovers? In the post-Turkey Day afterglow, you might be feeling the sluggishness of too many carb-heavy meals in too little time. (It’s not your fault you ate three…four…more?!… different Thanksgiving dinners. This is the world we live in now. You had to go to your parents’, your SO’s parents’, your aunts’, your neighbors’, and who can pass up Friendsgiving? One can never grace too many Thanksgiving meals.)
Thanksgiving is (thankfully) behind us. Who else needs a #carb break? #WhatToEatThisWeek Click To Tweet
Let’s talk recovery, people. Because yes, there is a road out of this stuffing coma. For #WhatToEatThisWeek, we’re cutting down our carbing for a lighter, easier (no 6 hour turkeys here!), and just-as-tasty meals. Let us guide you back onto a path of being satisfied, instead of wholly and immovably stuffed with stuffing. It’s a new week, friends. Embrace it!
MONDAY
Mini Kale and Caramelized Onion Frittatas (make extra… great little on-the-go bites for breakfast, any day of the week!)
Ingredients:
- 1 tablespoon olive oil
- 1 large yellow onion, very thinly sliced
- 2 cups chopped kale, packed
- 8 large eggs
- 1/4 cup milk
- 4 ounces Cabot Alpine Cheddar, shredded (about 1 cup)
- Salt and pepper to taste
- Cooking spray
Ingredients:
- 4 large portabello mushroom caps
- 1 teaspoon extra-virgin olive oil
- 1 shallot, minced
- 2 tablespoons fine dry breadcrumbs
- 4 teaspoons minced fresh sage leaves
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 12 ounces lean ground turkey
- 3 ounces Cabot White Oak Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, grated (about 3/4 cup)
WEDNESDAY: Cheeseburger Lettuce Wraps with Cheesy Cauliflower Tots – so tasty, so burgers and tots, minus the starchy, carbyness of the original!
Ingredients:
- 1.2 pounds extra-lean ground turkey or beef
- 1 medium white onion, diced
- 3 tablespoons Cabot 2% Plain Greek-Style Yogurt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon ground black pepper
- 1 packet Stevia or pinch of other sweetener (optional)
- 2 ounces Cabot Sharp Lite50 Cheddar or Cabot Pepper Jack Light, grated (about 1/2 cup)
- 1 head lettuce
- 1 medium tomato, diced
- 2 dill pickles, diced (optional)
- 3 tablespoons ketchup, preferably “no sugar added”
- 2 tablespoons mustard
Ingredients:
- 1 head cauliflower
- 3 tablespoons water
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- ¼ teaspoon paprika
- 4 ounces Cabot Sharp Cheddar, shredded (about 1 cup)
THURSDAY: Skinny Zucchini Casserole
Ingredients:
- 4 egg whites
- 1 clove garlic, minced
- 2 teaspoons Dijon mustard
- 2 tablespoons chopped basil or 2 teaspoons dry dill weed or Italian seasoning
- ¾ teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 cup Cabot No Fat Cabot Cottage Cheese
- 6 ounces Cabot Seriously Sharp Cheddar, shredded, divided (about 1 ½ cups)
- 2 ½ pounds zucchini, cut into half-moons, about 1/3-inch thick
FRIDAY: Tapas! Mini Pork-Cheddar Meatballs, Cauliflower Breadsticks, and a veggie plate with this Sriracha & Greek Yogurt Dip make a fun meal you can share with friends or nibble on during Family Game Night 😉
Ingredients:
- Cooking spray
- 2 cups Food Should Taste Good Lime or Jalapeno Tortilla Chips
- 1 large egg
- 1/2 teaspoon salt
- 1/4 cup lowfat milk (1%)
- 1 pound lean ground pork
- 4 ounces Cabot Habanero Cheddar or Cabot Chipotle Cheddar, grated (about 1 cup)
- 1/4 cup chopped fresh cilantro (optional)
- About 1 cup Classic or Spicy Wholly Guacamole
Ingredients:
- 1 head cauliflower
- 3 tablespoons water
- 1 large egg
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 8 ounces Cabot Vermont Sharp Cheddar, grated (about 2 cups)
- ½ teaspoon crushed red pepper flake, or to taste
- ¼ teaspoon Italian Seasoning
Ingredients:
- 1 3/4 cup Cabot Plain Greek Yogurt, divided
- 1 clove garlic, grated on a microplane grater
- 2 tablespoons Sriracha hot sauce
- 3 teaspoons white vinegar, divided
- 1/2 teaspoon salt, divided
- 1/4 cup crumbled blue cheese
- Freshly ground pepper
Ingredients:
- 1 medium sweet potato, peeled and cut into 1-inch chunks
- 2 parsnips, peeled and cut into 1-inch chunks
- 1 small celeriac (celery root), skin cut off and cut into 1-inch chunks
- 1 tablespoons extra-virgin olive oil, divided
- 1 teaspoon Herbs de Provence or Italian Seasoning Blend
- 1 teaspoon coarse kosher salt, divided
- ½ teaspoon ground pepper, divided
- 1 cup uncooked quinoa, rinsed
- 2 cups vegetable or chicken broth
- 4 teaspoons minced shallot
- 4 teaspoons red wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 4 ounces Cabot White Oak Cheddar, broken into chunks
- ¼ cup dried cranberries
- ¼ cup chopped parsley
If you would like to learn more about Cabot Creamery Cooperative, get more delicious recipes, or take a virtual tour of some of our 1,000 farm families, click here. If you find a recipe that you love on our site, please rate and review it – we appreciate your feedback!You can also sign-up for our Newsletters so that you don’t miss a thing.
Dr. Averill (aka <3Ave) is a long-time member of the Cabot team (ca. 2006) and a life-time lover of cheese (the sharper the better!). She’s always been moved by the Cabot commitment to the farmers, our communities, and making quality products. You can catch her on Twitter most of the time, where she leads the @cabotcheese tweeting. When she’s not talking cheese, she’s digging into the past, and just finished her PhD in History.
