Happy eating everyone! This new recipe I made up was so filling, so delicious and SO guilt-free!! It’s a little harder than most of mine but not anywhere near the realm of difficult.
- 1 head of cauliflower
- tons of random veggies
- I used zucchini, onions, mushrooms, summer squash, carrots, broccoli, red cabbage
- 1 butternut squash
- about 1/2 cup of milk
- 1 chicken breast
- 1 chicken bullion cube
- low sodium soy sauce
- olive oil
- salt and pepper
Step 1: Preheat over to 350 and place a lengthwise cut in half and de-seeded butternut squash in oven for 25-40 minutes. Remove when super tender.
Step 2: Rice your cauliflower in a food processor or pull out a bag of frozen riced cauliflower from the freezer because you are smarter than me! Fill a 9×13 baking pan half way up the sides with cauliflower.
Step 3: In a nice big saucepan saute all of your veggies (except butternut squash) with your chicken (cut into medium chunks) in soy sauce, olive oil, salt and pepper and any other spices you want. Add soy sauce and spiced based on taste.
Step 4: When veggies are soft but have a little crunch left and chicken is cooked thoroughly, spread mixture evenly over cauliflower.
Step 5: Remove the “meat” of the butternut squash and place into the same pan you just cooked your veggies in (do not clean the pan, the flavor is goo to keep in it). Mash the squash and add milk until it is a think but pour-able consistency. Add bullion cube and stir and simmer until dissolved.
Step 6: Pour over veggies, sprinkle with cheese and some sort of crunchy yumminess and back at 350 until browned on top!