Bring a large pot of lightly salted water to a simmer. Add cauliflower and broccoli and simmer until just tender 5-6 minutes. Rinse with cold water to stop the cooking process. Allow to drain well, see note.
In a large bowl whisk together mushroom soup, mayonnaise, curry powder, onion powder, pepper and lemon juice.
Cut cook chicken into large strips and add to mushroom soup mixture along with mushrooms, vegetables and 1 cup of the cheddar cheese. Stir gently to combine. Spread into a lightly greased casserole dish and sprinkle with remaining cheese. Bake for about 30 minutes until bubbling.
Recipe Notes
-I find rolling drained vegetables in a clean kitchen towel removes more moisture.
-A great low carb dinner option on its own, but also wonderful with rice, mashed potatoes, quinoa or crusty bread.
Cook quinoa as directed on the package, fluff with a fork and allow to cool to room temperature. Preheat oven to 375℉. In a medium size bowl stir together quinoa, spinach, shredded cheddar, parmesan cheese, dijon mustard, oregano, garlic powder, salt and pepper.
Spray nonstick muffin tray with nonstick spray. Press an approximate 1/4 cup quinoa mixture into the muffin tin being sure to press all the way up the sides, creating a cup. Crack one egg into each cup. Bake for 15-16 minutes. Remove from oven and allow to rest for about 5 minutes. Using a rubber spatula or other flat device, scoop cups out of the muffin tray and serve immediately.
Recipe Notes
Dampen fingers with water when pressing quinoa into muffin tin, it will help prevent quinoa sticking too much to your fingers. Â Quinoa cups can be wrapped in plastic wrap and frozen. Allow to thaw completely prior to reheating in microwave. Â Eggs will be slightly more cooked but just as tasty and makes for a portable, convenient breakfast or snack.
Heat oil in a medium size skillet, add onions and 1/2 tsp kosher salt, cook until onions are starting to soften. Add chorizo and oregano, cook until onions have lost most of their moisture and are starting to caramelize. Remove from heat and allow to cool to room temperature.
Preheat oven to 350℉.
In a small bowl whisk together flour, baking powder, 1/2 tsp salt, garlic powder and onion powder.
In a large bowl whisk together eggs and oil. Add sour cream and spinach and stir to combine.
Add flour, baking powder, onion powder, garlic powder and salt and pepper. Whisk until combined, but do not over mix. Fold in onions, chorizo and cheddar cheese.
Spray a 15"x10" baking sheet with non-stick spray and line with parchment paper. Spread evenly onto tray and bake for 25-30 minutes until center is set.
Remove from oven and allow to cool for 5 minutes. Slide the entire cake onto a cutting board or cooling rack by loosening the edge, grabbing a corner of parchment and pulling the entire piece onto the board. Slide out parchment paper and cut into squares. Serve immediately.
Recipe Notes
Wrap two squares together with plastic wrap and store in a sealed container or zip lock bag in the freezer. Â Will keep frozen for up to two months. Rewarm thawed squares lightly in the microwave.
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