Happy Friday to all you lovely peoples! Today has been a great day, I went back to cycle class finally and came home and was just relaxing. I am back to 53 pounds lost total, my goal is 60 pounds by January 27th. One day before my 26th birthday. I know it is healthy to go up and down a couple pounds. After being sick last week and out of the gym for seven days, it felt good to have a whole week of work outs this week. The other day for lunch I had steamed cauliflower and diced chicken, I added cream cheese to it, heated it in the microwave and ate it! It was so tasty, that created my inspiration for this dish. Something low carb, some of my favorite vegetables and most importantly delicious! I made this last night for dinner and it made enough for leftovers tonight for dinner, plus another couple servings for the next day for lunch! Hope you enjoy this!
Cauliflower Chicken Bake
4 chicken breasts, cooked
1 zucchini, sliced and quartered
1/2 sweet onion, diced
2 garlic cloves, minced
1 tablespoon olive oil
1 small head cauliflower, cut into florets, steamed
8 ounces Green Valley Cream Cheese, lactose free, softened
2 tablespoons sliced green onion
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
In a large bowl combine the cream cheese, salt, pepper, onion powder and garlic salt.
In a saucepan add olive oil, quartered zucchini, dived onion and garlic and cook till softened. Add into large bowl.
Add into the bowl steamed cauliflower florets.
Diced the cooked chicken breasts into bite sized pieces, add into bowl.
With your hands, mix all ingredients together and place into casserole dish. ( Can be made ahead and stored in the refrigerator)
Preheat oven to 350°F
Bake uncovered for 30-40 minutes.
Serve hot with whatever you like as a side dish!