Happy 2021! It’s a new year and I know we are all so thankful for that. I didn’t publish any blog posts in 2020. It’s kind of hard to believe, but honestly I was just trying to survive a very trying year as many of us were and not feeling overly inspired to write. I am feeling so much more positive about the new year and with that comes some much needed inspiration! I’m getting back into the swing of things with content creation and I’m excited to share my first recipe of 2021!
My husband and I really fell off the healthy eating train in 2020. I think a lot of us did. We were home more, had more time on our hands and I used that extra time to bake lots of goodies! In the last couple months, we’ve been getting into a much healthier routine. I’ve been working out every day, eating healthier and my husband actually started doing the Keto diet. I personally am not a huge fan of Keto, but I know it works for a lot of people including my husband. So when he started his new diet, I was forced to get really creative in the kitchen and come up with some Keto inspired dishes.
We both love Buffalo chicken and luckily most Buffalo sauce is low in carbs. I’ve also been on a cauliflower kick in the new year. Cauliflower, cauliflower rice, cauliflower mash, the cauliflower list goes on and on and I just can’t get enough cauliflower. So in my head I dreamt up this amazing Keto Buffalo Chicken Cauliflower Casserole. I honestly wasn’t sure how it was going to turn out, but it was GOOD! My husband went back for seconds, so that’s how I know it was a hit. Spicy buffalo chicken combined with a creamy cheese mixture, mixed with cauliflower is my new guilty pleasure that isn’t really all that guilty because it’s relatively healthy. Also, to make things super easy you can use your slow cooker to do a majority of the work and then just throw the mixture into a casserole dish and bake right before serving. I hope you love this recipe as much as I do!
In your slow cooker, add 2 large boneless chicken breasts and pour 1 cup of Buffalo sauce over top of the chicken. Cook on low for 8 hours.
Once cooked, shred chicken in the slow cooker. Add 8 oz of cream cheese, ½ cup of sour cream, 1 cup of shredded cheddar cheese and blue cheese crumbles to taste to the chicken and combine until creamy. It should look like Buffalo chicken dip when you are all done mixing.
Preheat the oven to 350 degrees F and grease a 9x13 casserole dish.
Steam cauliflower and drain out any liquid. Add cauliflower to creamy Buffalo chicken mixture and combine.
Pour Buffalo chicken cauliflower mixture into the greased casserole dish and top with remaining cheese. Bake for 30 minutes uncovered at 350 degrees F.
Remove casserole from oven and let it rest for 10 minutes before serving. Serve up with a side salad or veggie.
Happy Fall! I am so thrilled that Fall is officially here! I love everything about this time of year, the beautiful fall foliage, the cooler temps and the anticipation of the holidays that are quickly approaching. Also, I love October because almost all of my family member’s birthdays are in October, including mine. And as fate had it, my husband’s birthday is conveniently October 1st and mine is just three days later on October 4th. It’s safe to say that we will never forget each other’s birthdays.
Now that cooler temperatures have arrived, I’ve been resurfacing some of my Fall and Winter soup recipes. Soup is always one of my go-to weeknight dinners because it is typically pretty low maintenance. It’s always nice to throw into a slow cooker in the morning and come home to a piping hot pot of soup. Soup is such a comforting food and perfect for this time of year.
I’m kicking off the Fall season with this delicious Mexican inspired soup recipe, Chicken Verde and White Bean Soup. I love Mexican food. We probably eat it at least once a week, so I have a nice arsenal of Mexican inspired recipes that I like to rotate through. This soup is perfect to serve if you are hosting guests for football game day. It’s also an easy recipe to throw into the slow cooker in the morning and come home to after a long day of work. Packed with flavor and a little heat, this soup will surely spice up your day!
Slice 1 fresh jalapeno in half length wise, remove the seeds, dice finely and then set aside. If you aren’t a huge fan of spicy food, feel free to use half of the jalapeno in the soup or omit this ingredient completely.
Cut 1 lime in half and set aside.
Place 2 boneless chicken breasts in the slow cooker.
To the slow cooker, add 1 can of green chiles, 1 can of navy beans, 1 cup of frozen white sweet corn, ½ cup of salsa verde, 1 packet of taco seasoning, fresh jalapeno to taste, squeeze in the juice of 1 lime and finally pour in the container of chicken stock over top all of your ingredients.
Stir the ingredients together, cover with the lid and set the slow cooker to “low” for 8 hours.
After cooking for 8 hours, remove the chicken breasts from the slow cooker, shred the chicken and return the chicken back into the soup once completely shredded.
Recipe Notes
This soup is great on its own, but it’s also great to top with shredded cheese, cilantro, crushed up tortilla chips and you can even squeeze in some extra lime juice.
