“Tater NOT” casserole
I love me a good casserole but usually it is loaded with unnecessary carbs. This is such a good comfort food with loads of nutritional value!
1 lb of grassfed beef
3 C of green beans ( I had frozen on hand but fresh is good)
2 C corn (frozen proffered over canned)
1 ½ C cooked quinoa
1 C riced cauliflower ( I used half a frozen bag)
½ onion chopped
2 garlic cloves chopped
1 packet of French onion dip mix ( I bought at hyvee in Whole Foods section)
2 C plain greek yogurt
½ C almond milk or milk of choice
½ C grated Parmesan Cheese
1 bag of Cauliflower tots
1 bag of broccoli tots
One carton of vegetable low sodium stock (organic)
In a large pot boil beans in the vegetable broth with water to cover all of the beans. In a large skillet place chopped onion and garlic with 2 tbs of Olive oil and sauté until tender–add then the riced frozen cauliflower and sauté this until tender….Ground beef goes right in this mixture and cook until browned.
While all of this is cooking mix your packet of French onion dip with your greek yogurt.
Now grab a large casserole dish and strain beans out of broth and place them in the dish add the skillet full of the meat and cauliflower mixture to this and stir….now add the 2 cups of Greek yogurt dip and ½ C-3/4 C of your milk and mix all of this together well. Top your vegetable TOTS and bake 425 for 30 minutes or until golden.
1 ½ C for : 1 blue 1 red 1 green
Now you can make this vegetarian–I just added more quinoa and a 1 ½ C of pinto beans and left the meat out–this was great too! If using the vegetarian option- count will be same on containers as you will be using the quinoa and the beans as a protein (questions on this ask–I am just starting to add the vegetarian options to the plan!)