Low-Carb Casserole: Mexican Style
Adopting the path of healthy eating can at times feel daunting. Many believe that cutting down on the carbs results in bland, unappetizing food that even most "bodybuilders" would turn down! The key to nutritional sustainability and improved body composition, lies in variety.
Every once in awhile it is important to take some extra time with your meals and get creative. This recipe - Mexican Low-Carb Casserole - provides the feeling of a rich, flavorful casserole thats sure to satisfy your cravings!
2-3 chicken breasts (marinated in lime juice, olive oil and garlic powder)
1 head of cauliflower or 2 bags cauliflower (frozen from Trader Joe's)
1/2 sweet white onion
red bell pepper (diced)
green bell pepper (diced)
1 teaspoon cumin
1 teaspoon chili powder
8 cherry tomatoes (halved)
1 1/2 cups of Daiya or almond-based cheese
Grill chicken and set aside to cool.
Preheat oven to 350°F. Warm Skillet over medium heat. Mix and cook onions, peppers, chili powder and cumin, stir every 2 minutes. You want to make sure the peppers roast. Once rates remove from heat; set aside.
Clean the skillet you just used and cook the frozen cauliflower and tomatoes over medium heat until tomatoes wilt and cauliflower is lightly browned; set aside.
Now would be the time shred the chicken by using your hands or two forks.
Coat a 7" x 11.6" x 2" baking dish with cooking spray. Spread entire casserole mix, plus shredded chicken into baking dish. Top with remaining cheesing and bake for 30 minute to 35 minutes or until cheese is melted. Garnish with diced avocados and plain greek yogurt!
Serving Size: 1 Slice (Total recipe makes 12 servings)
Nutritional Facts: Protein - 15g | Carbs - 5g | Cals - 75 | Fiber - 2g | Sugar - 0g