Low Carb Mexican Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Cauliflower, raw, 2 head, medium (5-6" dia) (remove)Onions, raw, 1 large (remove)Yellow Peppers (bell peppers), 2 pepper, large (3-3/4" long, 3" dia) (remove)Jalapeno Peppers, 1 pepper (remove)*Cumin powder, 1 tsp (remove)Chili powder, 1 tsp (remove)Red Ripe Tomatoes, 2 large whole (3" dia) (remove)*Kraft Shredded 2% Mexican Four Cheese blend, 1.5 cup (remove)Chicken Thigh, 680 grams (remove)
Preheat oven 350. Warm Skillet over medium heat and Boil large pot full of water. Place chicken in the water to pouch, about 20 minutes. Mix and sautee onions peppers, chilli and cumin. Stir every 2 minutes.
Rice cauliflower and Microwave for 3 minutes. Mix in 1 cup cheese and tomatoes. Combine cauliflower mixture with sauteed pepper mix.
Shred chicken and mix in with mixture. Coat baking dish with cooking spray. Place mixture in baking dish. TOpe with remaining cheese and back for 30 minutes.
Serving Size: makes 12
Number of Servings: 12
Recipe submitted by SparkPeople user SISTHOROUGHBRED.
Rice cauliflower and Microwave for 3 minutes. Mix in 1 cup cheese and tomatoes. Combine cauliflower mixture with sauteed pepper mix.
Shred chicken and mix in with mixture. Coat baking dish with cooking spray. Place mixture in baking dish. TOpe with remaining cheese and back for 30 minutes.
Serving Size: makes 12
Number of Servings: 12
Recipe submitted by SparkPeople user SISTHOROUGHBRED.
Nutritional Info Amount Per Serving
- Calories: 151.9
- Total Fat: 5.1 g
- Cholesterol: 54.5 mg
- Sodium: 203.4 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 3.3 g
- Protein: 17.3 g
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