Low Carb/Keto Chicken Broccoli Cauliflower Rice Casserole

Low carb/Keto Chicken Broccoli Cauliflower Rice Casserole 

Comfort food that tastes great!  

Ingredients

• 20 ounces riced cauliflower (2 x 10 oz Bags)
• 24 ounces broccoli (or more if preferred I used 3/4 of a 2 lb bag) florets cut into small sections 
• 2 TBS Water 
• 6 cups fresh grated cheese I used sharp cheddar divided (A colby Jack blend would be good or a half & half blend )
• 8 ounces cream cheese room temperature (hot water in a dish and place unopened package in water to soften)
• 3/4 to 1 Whole Rotisserie Chicken Shredded
• 4 large eggs, beaten lightly 
• Mix these seasonings all together in a bowl until combined:
• 1-1.5 teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons Garlic Powder
• 1/2 teaspoon Mustard Powder
• 2 teaspoons Mrs. Dash Original
• Appx 2 tsp Hidden Valley Ranch Seasoning

• Directions: 
• 1. Preheat Oven to 350 degrees
• 2. Place Cauliflower Rice, Broccoli in a microwavable bowl.  Add Water.  Place plastic wrap over bowl and Steam for 5 minutes. 
• 3. Drain the water off of the Cauliflower & Broccoli.
• 4. Using a deep baking dish (I use a deep glass one) dump the vegetable mixture into it.  
• 5. Add seasoning mixture slowly and toss to allow good coverage. 
• 6. Add in Chicken and mix.
• 7. Add softened Cream Cheese in sections and use clean hands or a spoon to gently combine into vegetable mixture trying to coat as much as possible. 

• 8. Add 1/2 of the Shredded Cheese Mixture and combine.
• 9. Even coat mixture with the beaten eggs and combine.
• 10. Use remaining cheese mixture to top.
• 11. Bake for 30 minutes or until done.

Chicken Enchiladas w/Poblano & Jalapeno Peppers

Chicken Enchiladas w/Poblano & Jalapeno Peppers

My family devoured these!  The chicken mixture works great as a dip with corn and or tortilla chips too.  I would think Doritos would be good with it also.

INGREDIENTS 

10 Extra Large Flour Tortillas

1/2 - 1 Whole Rotisserie Chicken, shredded 

1-2 Cups Water

1/2 tsp Better than Bouillon 

2 -3 TBS Mrs. Dash Original 

1 TBS Cilantro Lime Seasoning

1/2 package of Taco Seasoning

1 Yellow Onion, diced

1/2 Poblano Pepper, diced

3 TBS Pickled Jalapeno Peppers (mild), diced

1 Cream Cheese (8oz)

La Victoria Green Enchilada Sauce (2-28 oz Cans)

1 Bag of Shredded Mexican Cheese

1 Box of Zatarains Cilantro Lime Rice (cooked according to directions, set aside)

Suggestions (Optional)

2 Cans of Corn Heated (w/2 TBS butter) as a side

1 Can Refried Beans, Heated (serve as a side)

Sour Cream  (to top Enchilada with)

Guacamole or Salsa (as a side w/chips)

INSTRUCTIONS 

1.  Using Instant Pot on Saute setting, add chicken, water, bouillon, spices, onions and peppers.  Heat all until peppers and onions are cooked soft, add cream cheese and more water if needed as it likes to evaporate.  Stir constantly, until cream cheese is melted and combined.  The consistency will look like a thickened sticky sauce.  Turn off instant pot.

2.  Preheat oven to 350 degrees Fahrenheit. 

3.  Using 2 Large Rectangle Casserole dishes,  add enough Enchilada Sauce to just coat the bottoms.

4.  Add chicken mixture on top of tortilla.  Top with Rice and shredded cheese.  Roll up and add to pan on top of the sauce.  (I usually get about 5 to a pan).

5.  Pour the green sauce over each Enchilada until coated.

6.  Top generously with shredded cheese.

7.  Bake in oven for 15 minutes or until cheese is melted.

8.  Serve w/sides.

Chicken Salad Spread

Chicken Salad Spread

Ingredients

• 4 cups cooked chicken (shredded and cut small, from a rotisserie chicken)

• 1 cup Dukes Mayonnaise

• 2 Tablespoons Mrs. Dash Original 

• 1 Lime-small juiced or 2 tablespoons lime juice (lemon works as a substitute) 

• 1/2 cup roasted red pepper, diced

• 2-3 stalks celery (chopped)

• 3 green onions (chopped)

• 1/2 green bell pepper (chopped)

• 1 cup parsley (chopped)

• 1/2 cup red onion (chopped small)

Salt & Pepper to taste.

Sprinkle a few dashes of Mrs. Dash Lemon Pepper Seasoning.

Optional add ins to pick and choose from. Get creative depending on preferences:  Diced tomatoes, diced avacado, diced boiled eggs, bacon, cheese, hot sauce, cayenne, cilantro, pickles, etc. 

INSTRUCTIONS

1. Shred Rotisserie chicken and chop up.
Set aside.

2. Add lime juice, mayonnaise and Mrs.Dash to a small sized bowl, mix and set aside.

3.  Chop green onions, red onion, celery, bell pepper, roasted red bell peppers and parsley.  Add to large bowl for mixing and tossing ingredients.

4. Add mayo mixture and mix.  Once combined add to medium sized storage bowl and refrigerate until chilled. 

Season with salt, pepper and Lemon Pepper Mrs. Dash.

Serve on your favorite sandwich bread or crackers.

Optional:  add avocado, cheese and or bacon crumbles.  

Steak Seasoning Dry Rub

Steak Seasoning Dry Rub

• 1 TBS Salt
• 2.5 TBS Black Pepper
•  4 tsp Paprika
• 4 tsp Chili Powder 
• 4 tsp Garlic Powder
• 2 tsp Onion Powder
• 1 tsp Flour
• 3 TBS Mrs.Dash Original

Instant Pot Chicken & Dumplings

Instant Pot Chicken & Dumplings

CHICKEN & BROTH BASE

4 Thick Pieces of Bacon, diced

3 TBS Unsalted Butter

1 Cup Celery, finely diced

1 Yellow Onion, diced

2 Tsp Garlic, minced

Mrs. Dash Original, shake liberally over mixture.

12 Cups Hot Water

2 tsp Better than Bouillon 

1 Rotisserie Chicken, shredded

DUMPLINGS

4 Cups Self Rising Flour 

1/2 Cup Self Rising Flour (for dusting and rolling dough).

1 Stick Unsalted Butter, diced small

3 TBS Mrs. Dash Original,

16 oz Buttermilk 

Directions:

1. Set Instant Pot to Saute for 15 minutes on High.

2.  Immediately add bacon, butter, celery, onion, garlic to instant pot and saute until tender and cooked.  

3. Season with Mrs.Dash

4. Add Chicken, Hot Water and Bouillon. 

5. Prepare Dumplings by adding 4 cups flour, butter, Mrs. Dash and buttermilk to mixing bowl for Kitchenaid mixer until blended and dough forms.

6.  Place 1/2 Cup flour on rolling mat and add dough on top.  Ensure dough round is dusted and then use rolling pin to flatten dough.  Use pizza cutter to make small squares of flat dumplings.

7.  Add dumplings to pot and stir.  Keep stirring regular to help keep mixture from sticking.  Once timer shuts off let the mixture sit and thicken and cool.  Stir as needed.

8. Serve in Bowls.