Saturday, January 18, 2014
This low carb dish is pretty much heaven! I haven't had much time to cook lately but I
finally had a Saturday afternoon to myself so I decided to create something wonderful.
I found this recipe for artichoke chicken lasagne and then substituted some key ingredients.
2 cups shredded chicken
1 14 ounce can of artichoke hearts-drained
12 ounce pkg of cream cheese
1/2 cups Parmesan cheese
3 8 ounce pkg of shredded mozzarella cheese
8 ounces jar of sundries tomatoes, chopped and drained
1/2 cup of cream
1/2 cup water
1/2 tsp. garlic powder
1/4 cup fresh basil
1 pkg. cauliflower or low carb noodles
Pre-heat the oven to 350 degrees. Cook the low carb lasagna noodles or
boil the cauliflower until tender. If you are using the cauliflower make sure after
draining the cooked cauliflower, please squeeze the cauliflower with a clean
kitchen cloth just to get all the excess water out.
Mix the shredded chicken, 1 cup of shredded mozzarella cheese,
the chopped tomatoes, and the Parmesan cheese together and set aside.
In a mixer, blend the cream cheese, cream, water, garlic powder,
and half of the basil together.
Then build your lasagne dish alternating with the chicken mixture,
the cream cheese mixture and either the noodles or chopped cauliflower.
I had a friend tell me that you could also substitute zucchini strips in
place of lasagne noodles. I used cauliflower.