3-4 cups shredded chicken
1 lb pork sausage
2 stalks finely chopped celery
1 tablespoon dried chopped onions
1 lb sliced mushrooms
8 oz cream cheese softened
16 oz cauliflower cooked
8 oz shredded cheddar or monterey jack cheese
1 brown sausage with onions, celery and mushrooms
2 stir softened cream cheese into sausage mixture
3 coarsely chop the cooked cauliflower
4 mix all ingredients and spread in a greased 9x13 baking dish
5 bake covered with foil for 30 minutes at 350
6 uncover and bake another 10-15 minutes until the top is lightly browned
how i did it....
This is what my wife calls bachelor cooking. :)
i got a rotisserie chicken and shredded it. I used microwave packs of cauliflower too. While the sausage is cooking have the cauliflower in the microwave and shred the chicken. Prep time was pretty short.
High protein/ low carb and you can fill a few tubs with this to meal prep
nothing spells lovin' like something from the oven!! Lol!!
This one is down and dirty, really simple and to my taste buds hits all the desired flavors of a typical “Mexican Restaurant.”
My take on Pollo A La Mexicana from a restaurant I love:
1.) Chicken breasts (boneless skinless) sauté in pan with salt pepper garlic powder (lightly salted, serious, more sodium inbound) pull them around 145F internal or still slightly raw in middle. They’ll finish cooking later.
2.)Green Peppers / Onions / Tomatoes / Garlic / Squash - simmer all of this in the pan you just got done cooking the chicken in. Do not over cook, you want to cook the garlic but not fully cook the other vegetables as they’ll turn too soft later on. .
3.) take chicken and place back into sauté pan with vegetables and add two cans of rotel either hot or regular or if you’re a baby do mild. ***Do regular at least or you’ll be missing all the flavor FWIW.***
4.) bring to light boil, reduce heat to medium to reduce extra liquid. The chicken will fully cook to if not past 160F when the extra liquid is reduced. Reduce to your liking, I like extra liquid because the rice (coming up) soaks up the flavors from the pan / sauce.
5.) top this shit over a portion of rice and prepare yourself for a mind blowing experience of flavor.
This is cheap AF and simple. If you can take the carbs eat it with tortillas. You’re welcome.
"Real leaders are ordinary people with extraordinary determination."- Anonymous
Fraternal order of the Animal --The Enforcer The Crew™
Saraigh
This one is down and dirty, really simple and to my taste buds hits all the desired flavors of a typical “Mexican Restaurant.”
My take on Pollo A La Mexicana from a restaurant I love:
1.) Chicken breasts (boneless skinless) sauté in pan with salt pepper garlic powder (lightly salted, serious, more sodium inbound) pull them around 145F internal or still slightly raw in middle. They’ll finish cooking later.
2.)Green Peppers / Onions / Tomatoes / Garlic / Squash - simmer all of this in the pan you just got done cooking the chicken in. Do not over cook, you want to cook the garlic but not fully cook the other vegetables as they’ll turn too soft later on. .
3.) take chicken and place back into sauté pan with vegetables and add two cans of rotel either hot or regular or if you’re a baby do mild. ***Do regular at least or you’ll be missing all the flavor FWIW.***
4.) bring to light boil, reduce heat to medium to reduce extra liquid. The chicken will fully cook to if not past 160F when the extra liquid is reduced. Reduce to your liking, I like extra liquid because the rice (coming up) soaks up the flavors from the pan / sauce.
5.) top this shit over a portion of rice and prepare yourself for a mind blowing experience of flavor.
This is cheap AF and simple. If you can take the carbs eat it with tortillas. You’re welcome.
Simple and nutritious! CD you're still not off the hook! I gave someone else that recipe to prepare for me and it was quite good.
This one is down and dirty, really simple and to my taste buds hits all the desired flavors of a typical “Mexican Restaurant.”
My take on Pollo A La Mexicana from a restaurant I love:
1.) Chicken breasts (boneless skinless) sauté in pan with salt pepper garlic powder (lightly salted, serious, more sodium inbound) pull them around 145F internal or still slightly raw in middle. They’ll finish cooking later.
2.)Green Peppers / Onions / Tomatoes / Garlic / Squash - simmer all of this in the pan you just got done cooking the chicken in. Do not over cook, you want to cook the garlic but not fully cook the other vegetables as they’ll turn too soft later on. .
3.) take chicken and place back into sauté pan with vegetables and add two cans of rotel either hot or regular or if you’re a baby do mild. ***Do regular at least or you’ll be missing all the flavor FWIW.***
4.) bring to light boil, reduce heat to medium to reduce extra liquid. The chicken will fully cook to if not past 160F when the extra liquid is reduced. Reduce to your liking, I like extra liquid because the rice (coming up) soaks up the flavors from the pan / sauce.
5.) top this shit over a portion of rice and prepare yourself for a mind blowing experience of flavor.
This is cheap AF and simple. If you can take the carbs eat it with tortillas. You’re welcome.
I like where you head's at! Going to our favorite Meskin joint tomorrow!!
Simple and nutritious! CD you're still not off the hook! I gave someone else that recipe to prepare for me and it was quite good.
Affirmative! It hits my veggies and protein but most of all it hits my flavors I’m craving for. Still trying to figure out how to work in some Queso...lol
"Real leaders are ordinary people with extraordinary determination."- Anonymous
Fraternal order of the Animal --The Enforcer The Crew™
Saraigh
This warms my heart each and every time. Lol I’d make it with red meat but my body can’t handle red meat over 8oz.
I’ll wait for the jokes.
No jokes here! My body likes chicken, fish and eggs.
Originally Posted by Preston
Affirmative! It hits my veggies and protein but most of all it hits my flavors I’m craving for. Still trying to figure out how to work in some Queso...lol
Mmmm Queso! Definitely bloat city but is always tasty.
This one is down and dirty, really simple and to my taste buds hits all the desired flavors of a typical “Mexican Restaurant.”
My take on Pollo A La Mexicana from a restaurant I love:
1.) Chicken breasts (boneless skinless) sauté in pan with salt pepper garlic powder (lightly salted, serious, more sodium inbound) pull them around 145F internal or still slightly raw in middle. They’ll finish cooking later.
2.)Green Peppers / Onions / Tomatoes / Garlic / Squash - simmer all of this in the pan you just got done cooking the chicken in. Do not over cook, you want to cook the garlic but not fully cook the other vegetables as they’ll turn too soft later on. .
3.) take chicken and place back into sauté pan with vegetables and add two cans of rotel either hot or regular or if you’re a baby do mild. ***Do regular at least or you’ll be missing all the flavor FWIW.***
4.) bring to light boil, reduce heat to medium to reduce extra liquid. The chicken will fully cook to if not past 160F when the extra liquid is reduced. Reduce to your liking, I like extra liquid because the rice (coming up) soaks up the flavors from the pan / sauce.
5.) top this shit over a portion of rice and prepare yourself for a mind blowing experience of flavor.
This is cheap AF and simple. If you can take the carbs eat it with tortillas. You’re welcome.
Originally Posted by cellardweller
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