Low Carb Cauliflower Chicken Casserole Food

PESTO CHICKEN BAKE WITH CAULIFLOWER (LOW CARB, GLUTEN-FREE)

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). Lightly grease a 9x13 in (23x33 cm) casserole dish. (You can line with foil or parchment paper if desired. I used a stoneware dish so it wasn't necessary.)
• Toss the cauliflower with olive oil. Sprinkle lightly with sea salt and black pepper. Roast for 15-20 minutes, stirring halfway through, until crisp-tender.
• Reduce oven temperature to 350 degrees F (177 degrees C).
• Mix the shredded chicken and half of the shredded mozzarella into the pan with the cauliflower.
• Stir together the basil pesto and cream. Pour evenly over the casserole, and mix until everything is coated evenly. Sprinkle remaining shredded mozzarella cheese on top.
• Return the casserole to the oven. Bake for 10-15 minutes, until the cheese is melted and bubbly. Garnish with fresh basil ribbons if desired.

LOW-CARB CAULIFLOWER CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Season chicken with salt and pepper.
• Bring a large pot of lightly salted water to a boil. Add chicken breasts, reduce heat, and simmer until no longer pink in the centers and juices run clear, about 15 minutes.
• While chicken cooks, steam cauliflower rice in its package in the microwave on high power for 5 minutes. Let cool slightly.
• Combine milk and ranch dressing mix in a mixing bowl. Mix in cooked cauliflower rice. Mix in 1/2 cup Mexican cheese and cream cheese.
• Chop bacon and chicken; add to the mixing bowl with green onions and combine. Pour contents into the prepared dish. Sprinkle remaining Mexican cheese on top.
• Bake in the preheated oven until cheese is melted and bubbly, about 30 minutes.

LOW CARB CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a skillet large enough to hold chicken, melt margarine over medium heat.
• Add chicken and sprinkle with chicken seasoning, stirring well to coat.
• Cook chicken until no longer pink and slightly browned, set aside.
• To make the Cheese Sauce:.
• In a medium sized sauce pan, melt margarine over medium/low heat.
• Add flour and cook until lightly browned, and stir in milk a little at a time until slightly thickened.
• Stir 1 1/2 cups cheese into milk, to get desired thickness or thinness you might want to add a bit more milk .
• Then add salt and pepper to taste.
• In a large bowl, add cauliflower,chicken, and cheese sauce.
• In a greased 2 quart baking dish, add the cauliflower mixture.
• Sprinkle with remaining cheese,and bake at 350 degrees for 35 minutes.

LOW CARB CAULIFLOWER NOODLE CASSEROLE

Steps:

• preheat oven to 375 degrees.
• chop cauliflower into about 1/2 inch pieces, steam or boil for 10 minutes until crisp-tender.
• Prepare Noodles according to package directions.
• spray medium side skillet with oil, heat skillet over medium heat. Place onion and garlic in skillet when warm. Stir fry for about 1 minute. Add mushrooms and chicken broth, and cook until mushrooms are tender, about 5 minutes.
• Remove pan from heat and stir in sour cream, cream cheese, salt, and parmesan cheese.
• Combine all ingredients in a casserole dish. Bake for 30 minutes until heated throughout.
• Tofu Shirtaki Noodles, per 8oz package, calories 40, fat 1g, sodium 30mg, Carbs 6, Fiber 4g, Sugar 0g, Iron 4%, Vitamin C 2%. You can find them at most health food stores, including Whole Foods, in the refrigerator section (near Tofu).

LOW CARB CHICKEN ENCHILADA CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Steam the cauliflower florets until tender.
• Place cauliflower in food processor and pulse until it looks like rice.
• Mix in flour and chili powder.
• Let cool.
• Mix in beaten eggs.
• Pour cauliflower mixture in 9X13 baking pan.
• Place shredded chicken over cauliflower base.
• Pour Enchilada sauce over chicken.
• Top with shredded cheese
• Cover and Bake for 30 minutes.
• Uncover and bake an additional 15 minutes or until cheese is melted.
• Let cool for 10 minutes before serving.
• Add additional topping of your choosing: lettuce, olive, avocado, sour cream, salsa.