Sunday, June 17, 2018

Crockpot Tuscan Garlic Chicken Casserole

[6 servings: 1 Lean, 3 Green,  3 Condiment, 1 Fat]

3 pounds boneless skinless chicken breasts, thinly sliced (5-1/3  Lean)
1 Tablespoon olive oil (3 Fat)
2 cups red bell peppers, cut in strips (4 Green)
1-1/2 cup sliced mushrooms (3 Green)
1 Tablespoon garlic, minced (3 condiments)
1 teaspoon Italian seasoning (2 Condiment)
 
~In a large skillet saute mushrooms, peppers, garlic and chicken in the olive oil on medium high heat for 3-5 minutes, turning chicken once just to lightly sear each side.
~Place the chicken in the bottom of a 6 quart crockpot then scoop in remaining sauted ingredients.
~ Cover chicken and sauted veggies with 1 cup Mezzetta  Sundried tomato, strips (4 Green)

~Next, Make the "Alfredo" Sauce
Cauliflower Alfredo Sauce
2-1/2 cups cauliflower florets (5 Green) *Reserve 1 cup liquid from cooking Cauliflower
Italian Seasoning
 1 cups vegetable broth (<1g =1 condiment)

1 cup 1% Cottage cheese (2/3 Lean)
 6 wedges Light Laughing Cow cheese (3 fat)
1/2 tsp salt (2 condiment)
1/2 tsp black pepper (1 condiment)

1 teaspoon Italian Seasoning (2 Condiment)
 1 cup Cashew milk (1 condiment)
~ Cook cauliflower until tender. Reserve 1-1/2 cup liquid
~Use a slotted spoon to scoop the cauliflower pieces into the blender.
~Add water cauliflower was cooked in along with the cottage cheese, Laughing Cow Cheese, salt, pepper, and milk to blender, also. Blend on high for 30 seconds until the sauce is very smooth.
~Pour Cauliflower sauce over the chicken and veggies. Top with 6 ounces Reduced-fat Parmesan shredded cheese (6 Condiment)
~Cover; cook on Low heat setting 3 to 4 hours or until chicken is no longer pink in center (165°F). ~Stir in 2 cups fresh Spinach (2 Green); cook 5 minutes longer until spinach starts to wilt.
~Divide into 6 equal portions.


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