Tag: casserole

Turkey Burger Cauliflower Bacon Casserole (low carb)

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INGREDIENTS:

  • 1 head of organic cauliflower (medium sized is perfect)
  • 1/2 cup gluten free flour (I used brown rice flour because I had it around but you can really use whatever you’d like)
  • 1/2 tsp salt
  • 1   12 oz package of uncured bacon
  • 2 pounds ground turkey
  • 1 Tbl coconut oil (optional)
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp each salt and pepper
  • 8 oz grated cheddar cheese

SAUCE INGREDIENTS

  • 1 Tbl butter
  • 1 Tbl gluten free flour
  • 1.5 cups heavy whipping cream
  • 2 Tbl yellow mustard

INSTRUCTIONS:

  1. Steam the cauliflower until fork tender.
  2. Place cauliflower into a food processor and pulse until it resembles rice.
  3. Set aside in a bowl to cool then add the flour and salt and mix well.
  4. Cook the bacon in a large skillet until cooked. Remove with a slotted spoon to keep the bacon juice in the skillet.
  5. Transfer bacon to a paper towel lined plate to cool. Once cool, chop into pieces.
  6. Add ground turkey  and 1 Tbl oil (optional, depending on how much bacon grease you have. If you have 2 Tbl or so of grease, pass on adding oil). Cook until browned
  7. Add onion powder, oregano, garlic powder, salt, pepper and mix well.
  8. Remove turkey with a slotted spoon and transfer to a bowl.
  9. preheat oven to 350 degrees F
  10. For the sauce: Add the butter to the same skillet with the leftover grease and turkey juices and stir in the flour over low heat. Cook until the flour has absorbed the butter then add heavy cream and mustard.
  11. Continue to cook on low heat until the sauce thickens.

ASSEMBLY:

  1. Place 1/2 cup of the sauce to the bottom of a 9×13 baking dish.
  2. Spread the cauliflower mixture on the spread as evenly as possible.
  3. Place 4 oz of grated cheddar over the cauliflower.
  4. Spread the ground turkey over the cheddar evenly.
  5. Pour half of the remaining sauce over the turkey.
  6. Places the remaining cheddar over the sauce
  7. Layer the last bit of sauce over the cheddar and top with the chopped up bacon.
  8. Cover with foil and bake for 30 minutes.
  9. Uncover and bake an additional 5 minutes.
  10. Allow to cool out of the oven 20 minutes before slicing and serving.
  11. ENJOY IT (it’s so good)

NUTRITIONAL INFORMATION Per serving, serves 15. 304 calories, 21g fat, 8g carbs, 1g fiber, 18g protein

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Squash and Bean Enchilada Bake

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I revamped a recipe I’d gotten from New Seasons a few years ago and never made and it was a HUGE hit. My Fiance and I ate this for two meals a day until it was gone because it was just THAT good! It felt like comfort food without all the guilt!

INGREDIENTS:

1 can pinto or black beans, rinsed and drained (I used 2 cups of pinto beans we’d cooked and stored in the freezer)
2 cups cooked squash, cubed (I use butternut squash, peeled, cut into cubes and roasted the day before)
1 medium tomato, diced
1/2 cup diced onion
2 garlic cloves, minced (again, 2  = 6 in my house)
3 Tbls olive oil
1/4 cup cilantro
1 cup pepper jack cheese, shredded
2 tsp Mexican (or enchilada) seasoning (I used 1 tsp each of Southwest and Bold Taco seasoning from Penzeys)
1 tsp salt
6-10 corn tortillas (shoot for non GMO/ organic if you can. I used 8 tortillas
1  15-19oz can of enchilada sauce, divided into 3 equal portions
1/2 cup cheddar or Mexican style shredded cheese

INSTRUCTIONS:

  1. Preheat oven to 350 degrees. In a large skillet, over medium heat, saute onions and garlic in olive oil for 8 minutes. Add Mexican seasoning and salt, stir well.20160217_173007
  2. Add squash, beans, tomato and cilantro. Remove from heat and place in a bowl, stirring with 1/2 cup pepper jack cheese.
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  3. Cover the bottom of a 9×13 baking dish with enchilada sauce. Put one layer of tortillas along the bottom and cover with half of your squash mixture and the 1/4 cup pepper jack cheese and enchilada sauce.20160217_174115
  4. Cover with another layer of tortillas and another layer of squash mixture. Top with the remainder of enchilada sauce, pepper jack cheese and the Mexican or cheddar cheese.20160217_174435
  5. Cover and bake for 25 minutes. Remove cover and bake an additional 10 minutes.20160217_190519
  6. Serve with sour cream and any extra cilantro you have on hand.

Be sure to come back and comment how you liked this recipe!

Here are the stats for 8 tortillas and a 19oz can of enchilada sauce. Calculations based on 9 servings and not including sour cream.

Nutrition Facts
Servings 9.0
Amount Per Serving
calories 280
% Daily Value *
Total Fat 16 g 25 %
Saturated Fat 7 g 35 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 28 mg 9 %
Sodium 703 mg 29 %
Potassium 241 mg 7 %
Total Carbohydrate 25 g 8 %
Dietary Fiber 5 g 22 %
Sugars 5 g
Protein 12 g 23 %
Vitamin A 96 %
Vitamin C 17 %
Calcium 27 %
Iron 10 %