6 ounce shredded reduced-fat Fiesta blend cheese (1 Lean)
3-1/2 cups shredded/riced Cauliflower (7 servings Green)
4 wedges of Light Laughing Cow cheese (2 fat)
1/2 cup chopped fresh Cilantro (1/2 condiment)
1-1/2 tsp Low Sodium Taco seasoning (3 Condiment)
2 cup diced tomatoes (4 servings Green)
1/8 tsp Crushed red pepper flakes (1/4 condiments)
1/2 cup Green Bell pepper, diced (1 serving Green)
1 Tablespoon minced garlic (3 Condiment)
24 oz. boneless skinless chicken breast (3 Lean)
--Preheat oven to 350*F. *Reserve 1/2 cup cheese for topping.
--Pulse Cauliflower in food processor.
--Combine cheese (minus 1/2 cup reserved), cream cheese and 1/4 cup Cilantro in with the cauliflower; pulse to mix well.
--Spoon cauliflower mix into bottom of a spritzed Casserole dish; place chicken breasts evenly over Cauliflower mixture..
--In a small bowl mix 1/4 cup chopped Cilantro, diced tomatoes and peppers, taco seasoning; mix completely and pour evenly over chicken cover with foil.
--Bake for 45-55 minutes then remove foil; sprinkle with 1/2
cup Reduced-fat cheese that was reserved. Bake additional
15 minutes or until cheese is melted.
--Divide into 4 servings; top with 1-2 Tablespoon light Sour Cream, if desired (*adds 1/2-1 fat)