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

Healthy Banana Pancakes

These pancakes are gluten free and dairy free and SO good! Do I dare say I might like them even better then your good ol regular flapjack?? My kids agree!  Not only are they good, they are really easy to make; almost just as quick as the pre-made pancake mix.

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*4 Eggs

*2 Bananas

*1 c. Oats

*1/2 c. Apple Sauce

2 t. Vanilla

1 t. Cinnamon

Blend oats in a blender until they are ground. Add other ingredients. Blend until mixed well. Cook on buttered griddle or skillet.

Orange Chicken

This recipe is SO simple and SO good! Its one of those meals that makes everyone speechless. You know...when its so good nobody says a word because all they can think about it eating more!

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• 1 c. Barbecue sauce (Sweet Baby Rays)
• 1 c. Sweet Orange Marmalade
• 2 1/2 T. Soy Sauce
• 1/4 t. Ginger
• 1/2 t. Garlic Salt
• Popcorn Chicken

To keep this recipe reaaallllyyy simple buy frozen popcorn chicken. Cook chicken according to directions. While chicken is cooking, combine BBQ sauce, marmalade, soy sauce, ginger, and garlic salt in a small sauce pan. Stir and simmer for 15-20 minutes. Pour sauce over chicken and toss until chicken is evenly coated. Serve atop rice.

Cobb Dip

•  8 oz. cream cheese, softened
• 1 c.Sour cream
• 1 pkg. Hidden Valley Ranch Dip mix
• 1 c. Chopped Romaine Lettuce
• 1Tomato,chopped
• 1 1/2 c. Grilled corn 
• 1/4 c. Bacon, cooked and crumbled
• 1/4 c Blue Cheese Crumbles

Combine cream cheese, sour cream, and Ranch Dip mix and mix until smooth. Spread into the bottom of a 9-inch pie plate or other similarly sized pan. Top with lettuce, tomatoes, cheddar cheese, corn, bacon, and blue cheese. Eat with your favorite tortilla chips, crackers, or pretzel flats.

Taco Casserole

• 1 lb. Ground beef
• 1 (15 oz) pkg. Cornbread mix
• 1 (20 oz) can Refried Beans
• 1 pkg Taco Seasoning
• 2 T.Water
• 1 c. Shredded  Cheddar Cheese

Preheat oven to 425 degrees. Brown ground beef until no longer pink, and then drain.  Mix the cornbread batter according to the directions on the package, and then set aside.  Mix refried beans, taco seasoning and water together in a medium bowl, and then spread beans on the bottom of a 9 x 13 in baking dish. Add a layer of the ground beef and top with cheese.  Pour cornbread batter over the cheese and bake 10 to 15 minutes, or until cornbread is done and a toothpick inserted into the center comes out clean.  Garnish each serving with toppings (lettuce, tomatoes, onion, sour cream etc), or serve plain.

Enchilada Casserole

• 1 lb.Ground Turkey
• 1 small chopped onion
• 1 T. +1/3 c. Canola Oil, divided
• 1/3 c. Flour
• 2 T. Chili Powder
• 1/4 t. Salt
• 1/4 t. Pepper
• 2 c. Water
• 12 (7 in) corn tortillas
• 1 1/2 c. Salsa
• 1 1/2 c. Shredded cheese

In a skillet over medium heat, cook turkey and onion in 1 tablesppon oil until meat is no longer pink; drain. Sprinkle with flour, chili powder, calt nd pepper.  Add water and bring to a boil.  Reduce heat, cover and cook 8-10 minutes. In another skillet, fry tortillas in remaining oil about 20 seconds total, turning one time.

Preheat over to 350 degrees. Cut 9 of the tortillas in half and place the cut edges of 1 tortilla against the short side of a greased 9x13 in baking dish.  Overlap remaining tortilla halves until bottom of dish is covered.  Spoon 2 c. meat mixture over tortillas and layer 1/2 c salsa over meat. Sprinkle with 1/2 c.cheese. Repeat layers and top with remaining tortillas, meat mixture, salsa and cheese. Bake uncovered,20 minutes; sprinkle with remaining cheese. Bake 10 minutes more or until cheese has melted.