Tuna "Rice" Casserole !!! SOOO GOOD
This recipe is an adaptation of the Green Chicken Enchilada Cauliflower Casserole from I Breathe I'm Hungry, but I've adapted it enough that it's my own.
Tuna Casserole: 3 C leftover cauliflower rice 1/2 C leftover sautéed vegetables (mine was an omelette filling of 50 g onion, 50 g minced sweet capsicum, 2 sliced mushrooms, 3/4 C spinach shredded) Three 5.5 oz cans tuna packed in its own juices, NOT drained (drain if using water-packed tuna) 1 C shredded Mexican cheese blend 4 oz cream cheese 1/4 C sour cream 1/2 C salsa verde salt & pepper to taste Mix in a square casserole dish the cauliflower rice and leftover veggies. Heat in the microwave for 2 minutes. Add the cream cheese and microwave for 30 seconds. Mix it all up. Add the tuna, cheese, sour cream, salsa verde, salt & pepper. Mix it all up and smooth it out. Bake for 40 minutes at 375°F or until it looks golden brown. Makes 6 servings. MFP says: Kcal 270 Fat 18.2 g Carbs 5.4 g Fiber 1.3 g Protein 24.4 g It’s really rich - seems like more calories and fat, but that’s what the calculation came to! Didn’t count the fat I used when cooking the cauliflower rice and the omelette filling, that’s probably why the calorie count is so low. SO GOOD!!! |
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