Low Carb Brocoli Cauliflower Rice Chicken Casserole

Ingredients

• 2 pounds skinless boneless chicken breasts
• 1 tablespoon olive oil
• 2 10-ounce bags frozen cauliflower rice (or 1 head of cauliflower, riced and cooked)
• 1 16-ounce bag frozen broccoli cuts
• 2 large eggs, whisked
• 3 cups, shredded mozzarella cheese
• 2 teaspoons coarse sea salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 tablespoons butter, melted
• 1 cup shredded Italian blend cheese

Instructions

1. Preheat oven to 400°F. Spray a large 3-quart baking dish with non-stick cooking spray or olive oil. Set aside.
2. Slice chicken breasts in half horizontally to make them thinner, lightly coat them in olive oil and place on a baking sheet. Liberally season with salt and pepper and bake for 20 minutes.
3. While the chicken is baking, heat the bags of frozen cauliflower rice and broccoli according to package instructions. Discard any excess water or moisture.
4. Remove chicken from oven and let cool for 5 minutes. Carefully chop baked chicken into bite-sized pieces.
5. In a large bowl, add cooked cauliflower rice, broccoli, chicken, eggs, mozzarella cheese, salt, garlic powder, onion powder and butter. Toss together until fully combined.
6. Transfer casserole mixture to the prepared baking dish and top with the remaining Italian blend cheese.
7. Bake for 50 minutes, until the cheese on top has fully melted and started to brown slightly. Let cool for 10 minutes before serving.

Breakfast Casserole

Ingredients:


Ham, cut up into bite sized pieces (or cooked bacon/sausage)
1 large sweet onion, diced
1 large green/red pepper, diced
4 cups thawed shredded hash brown potatoes
9 eggs, lightly beaten
2 cups shredded cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded swiss cheese


Directions:


Preheat oven to 350 degrees.  Grease a 9x13 baking dish.  Heat a large skillet over medium heat and cook and stir the ham with the onion/peppers in 2 TBSP. butter.  In 9x13 pan, put in potatoes, ham and onion mixture, cottage cheese, eggs, and swiss cheese.  Stir and bake until eggs are set and cheese is melted, approximately 45 to 50 minutes.  Let stand 10 minutes prior to serving.

Healthy Granola Bars

Healthy Granola Bars

Melt together in a soup pan:

1/2 cup coconut oil

2 cups peanut butter or almond butter

1 1/3 cup honey

Take the pan off the heat and stir in:

5 cups oats

2 2/3 cups shredded coconut

2 tsp. vanilla

2 cups ground flax seeds

Almonds, if desired

When thoroughly combined, let cool for at least 15-30 minutes. 

Stir in:

1 cup mini chocolate chips

Press into a cookie sheet pan.  Line the pan with parchment paper and let cool in fridge before cutting into bars.  Store in airtight container.



Easy Granola

Easy Granola Recipe

Ingredients                

• 4 cups rolled oats
• ¹⁄₂ teaspoon salt
• 1 cup almonds (or other nuts, chopped)
• 1 tablespoon ground cinnamon
• 2 tablespoons ground flax seeds (optional)
• ¹⁄₃ cup oil (coconut oil works really well)
• ²⁄₃ cup honey
• 1 teaspoon vanilla extract

Directions

1. Heat oven to 300 degrees.
2. Combine oats, nuts, salt, cinnamon and flax in a large bowl and set aside.
3. Combine oil, honey and vanilla in another, smaller bowl.
4. Mix wet ingredients into dry - you may need to use your hands.
5. Then spread the mixture onto two cookie sheets lined with foil or parchment.
6. Bake 10 minutes. Then remove from oven and stir.
7. Bake an additional 10 minutes or until slightly golden.
8. Remove from oven and allow to cool completely.
9. When cooled, transfer into an airtight container for storage.

Sweet Potato and Black Bean Street Tacos with Avocado Salsa

Sweet Potato and Black Bean Tacos with Avocado Salsa

Ingredients:
1-2 sweet potatoes, depending upon size
1 zucchini
1 can black beans, rinsed and drained
Onion Powder
Salt
Pepper
Garlic Powder
Cumin
Paprika
Chili Powder
Olive Oil

Cut potato and zuchini in small, bite sized chunks.  Sprinkle with olive oil and spread out on parchment paper on a cookie sheet.  Season with the spices.  Bake at 400 until crisp tender.  Remove from heat - taste to ensure it does not need more seasoning. Add black beans, toss.  Sprinkle with cheese and put back in oven until cheese is melted.

Avocado Corn Salsa:

Ingredients:
1 cup corn
1/4 cup diced red onion
1/2 cup diced cilantro
1 cup chopped tomatoes
1 avocado, chopped
Salt and pepper, to taste
Lime Juice - enough to coat

Mix all together.  Assemble tacos, using a corn tortilla, fill with bean/potato filling and top with salsa.  Serve.  Yum!