Chicken Tortilla Chip Casserole

Ingredients

• 32 oz chicken breast
• 4 oz 1/3 softened fat cream cheese
• 1 cup shredded mozzarella cheese or Mexican cheese
• 1 8oz can black beans
• 3 servings of tortilla chips
• 2 cups chicken broth
• 1/2 cup diced onion
• 1 tbsp cornstarch
• 1 can diced tomatoes
• 1/2 can enchilada sauce
• Salt and pepper to taste
• 2 tbs chili powder
• 1 tbs extra virgin olive oil
• 1 cup warm water

Directions

1.  Preheat oven to 350 degrees.

2.  Cut up chicken into small pieces and cook with chili powder in a large frying pan. Once cooked set aside.

3.  In a sauce pan on medium heat, heat olive oil and add diced onion cooking until soft.  Add chicken broth and salt and pepper.

4.  In a cup mix warm water with cornstarch and then add to broth mixture stirring until it becomes thick.

5.  Once thickened turn heat off and mix in cream cheese creating a sauce.

6.  Pour some of the sauce on the bottom of a large baking dish.  Layer beans, chicken, chips, tomatoes and 1/2 the cheese.  Add some more sauce then remainder of beans, chicken, tomatoes, and chips.  Top with the remainder of the sauce, enchilada sauce, and cheese.

7.  Bake for 35-45 minutes.  Let cool for a few minutes and enjoy!

Note: This pairs well with the “Spanish Rice” recipe I have posted.  Also, it can be eaten like a dip with tortilla chips.

Nutritional Facts
Servings: 8
Calories: 293
Protein: 34 grams
Fats: 13 grams
Carbohydrates: 16 grams

Cauliflower Crust Pizza

Ingredients

• 1 cup grated cauliflower
• 1/2 cup shredded lowfat mozzarella cheese
• 1 egg
• Basil
• Oregano
• Salt and pepper

 

Directions

1. Preheat oven to 450 degrees.

2. Steam cauliflower, let it cool, and then grate.

3. In a large mixing bowl combine grated cauliflower, basil, oregano, salt and pepper, egg, and cheese.

4. Grease pan and spread dough evenly.

5. Bake for 12-15 minutes. Remove from oven and put sauce, cheese and whatever toppings you like before broiling.

6. Enjoy!

Nutritional Facts
Servings:2
Calories per serving:130
Protein: 9 grams
Fats: 7 grams
Carbohydrates: 2 grams

Note: The nutritional facts are just for the crust and not for the toppings shown. Toppings will alter the nutritional facts.

Spaghetti Squash Lasagna

Ingredients

• 4 cups spaghetti squash
• 1 cup part skim milk grated mozzarella cheese
• 1 jar of sauce or 1 can puréed tomatoes (see my homemade sauce recipe)
• 1/2 cup ricotta cheese
• 16oz ground turkey
• 1 egg
• 1 small onion
• 1 cup mushrooms
• 1tbs olive oil or coconut oil (optional to sauté onions)
• Salt
• Pepper
• Onion powder
• Basil

Directions

1. Bake spaghetti squash. I usually cut it in half, scrape out seeds and bake face down for 40-50 min on 350 degrees. You will know it is ready when it feels soft. Scrape out squash with a fork once cooled and set aside.

2.  In a sauté pan cook onions and mushrooms and then stir in ground turkey. Cook until meat is no longer pink and set aside.

3. Mix together the egg and ricotta cheese.

4. Add spices to puréed tomatoes and heat or just heat jarred sauce.

5. Get a small glass baking dish and preheat oven to 350
degrees.

6. Put sauce on the bottom then begin layering spaghetti squash. Add a small layer of meat mixture and then layer ricotta cheese. Sprinkle some of the mozzarella cheese (set some aside for the top) on it and then more sauce. This is kind of messy because it’s not actual noodles but it doesn’t have to look perfect!  Keep layering until all ingredients are gone. The final layer should have sauce and cheese as the topping.

7. Bake for 30-45 minutes. Let it cool a bit and enjoy!

Nutrition Facts
Servings: Approximately 4
Calories per serving: 405
Protein: 40 grams
Fat: 18 grams
Carbohydrates: 23 grams