Cauliflower Casserole Chili Relleno Casserole
Here are a couple of my fav Low Carb dishes.
Cauliflower Casserole
1 head of cauliflower 1 can diced green chilies 1 container
sour cream Jack cheese or cheddar about half pound salt and
pepper garlic powder (optional) chopped chicken (optional)
Rinse the head of cauliflower, then cut all the florets off.
I trim the stems as well, just leaving the flower head but
you don't have to. The easiest way to do this next part is
to run the cauliflower florets through an automatic
shredder. Like a Kitchenaid attachment or food processor
cheese shredder attachment. A mandolin or potato ricer would
work. If all else fails, take out your handy cheese shredder
and have fun. :-) You will need all the cauliflower from the
head for one dish. Once the cauliflower is all shredded put
it in a large bowl and toss it with some salt. The flavor of
the casserole will be greatly improved! Mix the can of green
chilies into the sour cream, add a dash of garlic powder if
you like. Shred the cheese.
Now layer the ingredients in the following way into a
greased or buttered Casserole dish;
Cauliflower to cover the bottom 1/2 inch to 3/4 inch thick
Sour cream and chilies to cover all the cauliflower to the
edges Chopped chicken (optional) Cheese to cover Repeat
until all the Cauliflower is used up. You can press down on
the Cauliflower layer to make it fit better. The top layer
should be cheese. Bake in a 350 degree oven for 45 minutes
or until the top is browned and crusty. Makes an awesome
side dish or full meal with the addition of the chicken. (
Try diced ham or smoked sausage)
Heres the breakdown in a whole casserole 57.47 Carbs, 16.74
fiber, 82.25 Prot without chicken, 164.25 Prot with 2 cups
diced chicken
Chili Relleno Casserole
1 Red or Yellow Bell Pepper 4 Fresh Anaheim Chilies (I have
substituted canned whole chilies and canned red peppers
successfully) Slices of cheese, I use Jack or pepper jack,
but cheddar would work in a pinch with a different flavor 2
eggs, separated garlic powder salt
First Roast the peppers on a BBQ grill or in your oven on
Broil. Roast them carefully until the peels start to bubble
and darken, turn them to roast them evenly. When they are
roasted all the way around, remove them and put them right
into a ziplock bag. Seal them up and let sit for 10 minutes.
(Wrapping them in aluminum foil works too.) Remove the
peppers and peel them over a cookie sheet with edges or a
flat dish with edges, (juicy). The peels should just come
right off. Then cut the tops off and slice lengthwise,
remove the seeds and veins. In a greased or buttered 9 X 9
baking dish layer the ingredients like so; One layer of
green peppers on the bottom, then a layer of sliced cheese,
cover with the rest of the green peppers and the red one.
Beat the egg whites until they hold their shape. Lightly
beat the egg yolks a dash of garlic powder and a pinch of
salt with a fork then fold into the beaten egg whites. Pour
this over the peppers, then bake uncovered at 350 for 20
minutes or until the egg is set and its bubbly and browned.
Slice and serve. Delicious with a meat dish or chicken!
Carb scoop for the whole dish 33 Carbs, 153 protein, 3.5
fiber
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