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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