Good for you casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 head, large (6-7" dia) Cauliflower, raw 1 cup, chopped Onions, raw 200 gram(s) Mushroom, oyster (by _VALEO_) 1 cup, strips Green Peppers (bell peppers) 1 tsp Konjac Glucomannan Powder (by CARVERWAITS) 1 oz yogurt Greek Gods Poseidon Greek Yogurt nonfat plain 2 cup Milk, nonfat (skim milk) 2 tbsp (C) Vinegar, White (Gr Value) (by DARRYLE2) 100 gram(s) Feta Cheese (Tre Stelle, light feta) 2 tbsp Parmesan Cheese, shredded 1 tsp paprika, smoked (by PFLEEG) 1 tsp Pepper, black 3 ounces Chicken Breast (cooked), no skin, roasted
In a pot steamcauliflower until just tender. Drain. Chop the veggies and heat in 2 tbsp of water until slightly soft. Season and mix all together. Chop the cooked (good for leftovers!!!) chicken OR roast some chicken.
Season with salt and lemon pepper and stir.
Use a small bowl to mix 1 cup of milk with the konjac flour. Mix quickly and add in the mixture of veggies in the pan.
Make sure to stir thoroughly and continuously until the sauce thickens. Add the rest of the milk and the chicken.
Add the other 1 cup of milk and stir well.
Add the feta and the vinegar. Remove,
Add the yogurt/
Preheat oven at 180. Cut the cauliflower in bite size pieces and put in a casserole dish. Pour mixture. Add parmesan on top. Bake for 20-25 min.
Serving Size: 4
Season with salt and lemon pepper and stir.
Use a small bowl to mix 1 cup of milk with the konjac flour. Mix quickly and add in the mixture of veggies in the pan.
Make sure to stir thoroughly and continuously until the sauce thickens. Add the rest of the milk and the chicken.
Add the other 1 cup of milk and stir well.
Add the feta and the vinegar. Remove,
Add the yogurt/
Preheat oven at 180. Cut the cauliflower in bite size pieces and put in a casserole dish. Pour mixture. Add parmesan on top. Bake for 20-25 min.
Serving Size: 4
Nutritional Info Amount Per Serving
- Calories: 251.7
- Total Fat: 6.5 g
- Cholesterol: 30.3 mg
- Sodium: 440.6 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 9.8 g
- Protein: 23.6 g
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