Cauliflower Rice Mexican Bake

This yummy low carb Mexican bake is a perfect weeknight meal or make ahead lunches for the week.

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Seriously guys how do you not love a single pan dinner. How great is it to throw everything together then bake - plus the best part of all, less clean up!

I have been obsessed with my cast iron pan for about a year now and highly recommend going and getting on if you don’t already have one in your collection. They are honestly so versatile and easy to work with contrary to what people say.

One key piece with cast-iron is to make sure you dry them fully after your wash them (and yes you can use soap). If you don't wash them fully you risk them rusting which no one wants, so all you need to do is place it in a 350-degree oven for 15-20 minutes. It dries it completely and you will have no need to worry. Plus, how easy is it really to dry things in the oven?

This hack is also super helpful with muffin tins. I don’t know about you guys but they sometimes are seriously a big pain to dry but pop them in the oven for a few and problem solved.

So back to this really yummy dish. I tend to make this for make-ahead lunches - it’s super yummy, easy, and low carb so you can feel really good about eating this all week.

So I hope you love this as much as we do at my house!

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prep time 25 minutes

cook time 35 minutes

total time 1 hour

servings 4

Ingredients

1 tbsp garlic powder

1 tbsp smoked paprika

1 tbsp cumin

1 3/4 tsp salt

1/2 tsp cayenne pepper

1/2 tsp black pepper

4 chicken breasts (approx. 1.5 lbs)

1 red pepper

1/2 white onion

1 head of cauliflower

1/2 jalapeno finely chopped

1 cup chicken stock

1 can black beans drained

1.5 cups frozen corn kernels

olive oil

3/4 cup cheddar cheese

cilantro, lime & avocado to garnish

Instructions

Preheat oven to 350. In a small bowl combine garlic powder, smoked paprika, cumin, salt, cayenne pepper and black pepper.

Sprinkle 1/3 of your spice mixture over both sides your chicken. In a large oven-safe frying pan drizzle a small amount of olive oil then cook your chicken for 4-5 minutes per side (depending on the thickness) or until it is 3/4 of the way cooked. Set aside.

In a food processor pulse cauliflower florets until it resembles rice (or you can use a cheese grater and grate your florets). Slice your red pepper and onion into thin strips then add into the hot pan. Sprinkle another 1/3 of the spice mix over the peppers and onions and sauté 3-4 minutes or until vegetables are cooked through. Add in cauliflower, jalapeños, black beans, corn, remaining spices and chicken stock. Stir until fully combined then add chicken to the top and sprinkle with cheddar cheese. Bake in the oven for 20 minutes or until chicken is fully cooked and cheese is melted.

Serve with sliced avocado, lime wedges, cilantro and jalapeño slices.

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Mexican Corn Chowder

This spicy corn chowder is the perfect way to add a twist to a classic. With a bit of a kick the version is completely dairy free.

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Lately my husband and I have been trying to eat more vegetarian meals. You know, the classic meatless Mondays as a way to kick it off. I don’t know if I could ever be completely vegetarian, but I think it’s kinda nice to cut back on the meat/dairy intake and switch things up. That’s where this corn chowder came in. Normally I would add some bacon and cream to make a classic version, but since it was Monday I figured I should attempt to kick it up in the flavour department so that we wouldn't even notice anything missing. This version sure hit the mark, and the heat from the jalapeño really sealed the deal and made this one a keeper!

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prep time 10 minutes

cook time 45 min

total time 55 minutes

servings 6 people

Ingredients

1 tbsp oil

1 medium carrot

1 medium zucchini

1/2 medium onion

2 medium russet potatoes

3 cups water

2 cups chicken stock

1 bay leaves

1/2 jalapeño

1 tsp chipotle chili pepper

1 tsp cumin

1 tbsp salt

3 cups corn

1 can coconut milk

1 Lime

1/4 cup cilantro

Instructions

Roughly chop carrots, potatoes and onions into 1 inch pieces. Add oil to large pot and cook potatoes, onions and carrots for 5 min stirring often to ensure even cooking. Once the onions are soft and transparent add water to the pot and bring to a boil. Reduce heat and simmer for 10 min or until potatoes and carrots are fork tender. Remove from heat and place 2/3 of the mixture into a blender and puree. Return to the pot and add chicken stock, bay leaf, diced jalapeño, chipotle pepper and cumin. Allow your soup to simmer for 20 minutes, add corn and coconut milk, and simmer additional 10 min. Squeeze in the juice of 1 lime and add chopped cilantro right before serving.

*if you don’t like spice feel free to omit the jalapeño.

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