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