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Sunday, September 10, 2017

Cauliflower Cream Chicken and Broccoli Casserole



*3 c. Broccoli Florets
*2 c. Cauliflower florets
* 1 1/2 c. Chicken, cooked and chopped
*2 T. Nutritional Yeast
*1/4 t. Salt
*1/8 t. Pepper
*1/4 t. Garlic Powder
*1/4 t. Onion Powder
*1/2 c. Shredded cheese

In a pot, cook cauliflower in water that almost covers it until you can easily pierce it with a fork. Microwave broccoli for 5 minutes. Add broccoli and chicken to a large bowl.
When the cauliflower is done, strain but save the water to use in sauce.
Add the cauliflower, olive oil, nutritional yeast and spices to a blender until smooth. Add cooking water to make mixture until it reaches a sauce consistency.
Mix the cauliflower cream sauce with the chicken and broccoli and spoon into a 9x9 baking dish. Top with shredded cheese and bake at 400 degrees for 20 minutes.

Cheesy Chicken Stuffed Peppers


*4 Large Red pepper, cut in half length wise and seeded
*2 c. Prepared Couscous
*2 T. Parmesan Cheese
*1 1/2 c. Chicken, cooked and shredded
*1/2 c. Salsa
*1/2 c. Plain Greek Yogurt
*1 t.  Onion powder
*2 t. Taco Seasoning
*2 1/2 c. Shredded Fiesta Blend cheese (divided)
*1 t. Hot Sauce (optional)

Place peppers on baking sheet, cut side up.
In a large mixing bowl combine couscous, shredded chicken, salsa, greek yogurt, onion powder, taco seasoning, parmesan, 2 cups of cheese and hot sauce if you so choose.
Fill each pepper with mixture. Top with remaining cheese. Bake at 350 degrees for 20 minute