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  2. Chicken, Broccoli, Cauliflower Casserole

    4 chicken breasts

    1 bag (12oz) Broccoli and Cauliflower Duet (we use Trader Joe’s)

    4 oz cream cheese

    1/3 cup stock (we only had beef on hand, but chicken stock would be better)

    1/3 cup marinara sauce (no sugar added)

    3 garlic cloves, minced

    1 tsp Italian seasoning

    Salt and pepper

    1 1/2 cups whole milk, mozzarella cheese, shredded

    1/3 cup parmesan cheese, grated

    Fresh parsely, chopped


    Preheat oven to 400F

    Set a large pot of water to boil. Blanch broccoli and cauliflower florets for 1-2 min and then remove (this ensures they are soft after baking). Do not toss the boiling water! Add chicken breasts to pot, whole, and boil until done (~10min) in remaining water.

    While chicken is boiling, add cream cheese and chicken stock to a small bowl and microwave for 30 seconds until melted. Mix until combined. Shred cooked chicken and add to empty casserole dish. Top chicken with minced garlic, Italian seasoning, salt and pepper. Add dollops of marinara sauce and cream cheese mixture to top. Then layer on broccoli and cauliflower florets. Top with mozzarella and parmesan cheese. Bake for 20 minutes. If the top still isn’t golden after 20min, broil for 3-5 additional minutes.

    Serve with fresh parsely sprinkled on top. Serves 5-6! Net carbs per serving ~4.

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