Ingredients
Units
Scale
- 10 oz riced cauliflower, raw (or thawed from frozen)
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 4 cups shredded cooked chicken
- 1/4 cup Skinny Girl Ranch salad dressing
- 1 cup cottage cheese
- 1/2-1 1/2 cups Frank's Hot sauce (depending on how spicy you want it)
- 1/2 cup cheddar cheese, shredded
- 1/4 cup blue cheese crumbles
- 1 cup chopped cilantro (optional)
Instructions
- Preheat the oven to 350 degrees F. Spray an 8x8-inch pan with cooking spray and set it to the side.
- In a medium-size saute pan, add the riced cauliflower, carrots and celery. Cook on medium-high for 8-10 minutes or until the carrots have softened and the cauliflower just begins to brown.
- Place the vegetables in a large bowl and add the chicken, hot sauce, ranch dressing, cottage cheese and 1/4 cup of the cheddar cheese. Stir to combine.
- Spread the mixture into the baking dish and top with remaining cheddar cheese and blue cheese crumbles.
- Bake for 20 minutes or until the cheese begins to melt. Remove from oven and top with chopped cilantro, if desired.
Notes
- for mild, only use 1/2 cup Franks, medium, use 1 cup and for hot, use 1 1/2 cups
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Meals
- Method: Baking
- Cuisine: High protein, low carb, sugar-free
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 193
- Sugar: 2.44
- Fat: 6.9
- Carbohydrates: 6
- Fiber: 1.1
- Protein: 27.2
