I was scanning Pinterest a few weeks ago for “easy keto meals” and came across this pretty photo:
The tagline cracked me up, but DAMN that looks delicious! I pinned it and then decided to make it for lunches the following week.
Here’s a snapshot of the ingredients and instructions:
And here’s what I changed:
I used a little over 2 lbs of chicken breasts because I use the Costco six-packs, so I used two of those.
I sprayed the casserole dish with cooking spray because eew.
I didn’t have time to let the cream cheese soften, so I softened in the microwave. It only takes about 15 seconds to do so!
There is no way I only used 4 oz of cheese. More like 8. Ya know, the entire bag. And from the image shown, I can’t believe that’s only 4 oz of cheese, either, lol.
I used turkey bacon instead of regular bacon.
I didn’t serve it with a side, but instead just split it into several Pyrex containers (Amazon affiliate link, just FYI!) for the week.
This meal is BANGIN’. It smells and tastes super-good, and is really filling. It did get hotter as the week went on and the peppers had time to settle in the meal, just FYI. I didn’t leave in any seeds and almost no pilf, so if you do, be prepared for more heat by Friday.
I managed to make us 8 lunches out of this, so it’d be great if you’re also cooking for two or you could make slightly bigger servings and have it for your whole week. 10/10; this meal will definitely be in the rotation!
Original recipe: https://easyfamilyrecipes.com/jalapeno-popper-chicken-casserole/
A microwave or the time to pan-steam the cauliflower
A cutting board and knife
Cheese cloth/paper towels/a strainer with holes small enough not to let the riced cauliflower through
A mixing bowl and mixing spoon
Parchment paper or a silicone baking mat
A baking sheet
Preheat the oven to 425 degrees.
Steam the cauliflower according to the directions (this is a great time to get out some tissues and dice that shallot).
Let it cool (I didn’t do this, because I was impatient, and I definitely burnt myself, lol).
Once cool, drain the excess water from the cauliflower. You can do this with the bag it’s in, or cheesecloth, or paper towels, or even a strainer if the cauliflower won’t fall out. I got a lot of water out of it, so that should be your goal!
Put your steamed, drained, riced cauliflower in a mixing bowl (I’m a Pyrex gal myself).
Add all of the other ingredients and stir until the egg is fully mixed through. You should have a fairly disgusting looking bowl of mush.
Put parchment paper or a silicone baking mat on your baking sheet (do NOT skip this step, it’ll suck, trust me) and place dollops of your cauli mixture on the sheet. Depending on how you’d like these to come out, they can be whatever size you want–slightly bigger than quarter size is fine, but I prefer them to be slightly bigger than baseball sized (you can also make them rectangular, whatthefuckever, really). Smush the dollops into even, consistent heights to ensure even bake-time.
Stick ’em in the oven! Bake 14-16 minutes or until they start to crisp. As long as you keep a close eye on them, you could let them in longer to get a nice brown crust.
Remove from the oven and let them cool for about five minutes, then you’ll be able to easily remove them from the parchment paper/silicone mat without them breaking on you.
Serve plain, with ketchup (there are low-carb varieties, in case you haven’t seen them!), as a side with cheesey eggs–you name it!
You could change up this recipe for days… put in different spices (I think Herbs de Provence is going to be my next choice), make them spicy, spread the mixture out on a pan, bake it, then top with eggs and bake again for a hash brown quiche… limitless. options. Also, if you don’t need these to be dairy-free, adding in literally ANY cheese would bind them more and give them an even better consistency than what they already have!
If you decide to make these, let me know how you like them, what changes you made, etc.! I’d love to keep changing it up and making it better as time passes 🙂