I needed something healthy-ish to balance out all my misbehavior this weekend, and I found this recipe when I Googled “low carb casserole.”

• Steam one head of cauliflower in 1/2 cup of low sodium chicken broth.
  • Once cauliflower is fork tender, drain and mash.
  • Place in the bottom of greased 9 x 13 casserole dish.
• Meanwhile, saute one pound of chopped, boneless, skinless chicken breast in olive oil. Once cooked through, add…
  • 8 oz. sliced mushrooms
  • 8 oz. cubed ham
  • One chopped onion
  • Salt/pepper
  • Add on top of cauliflower once onions are translucent.
• In a small sauce pot, heat…
  • Half pint of heavy whipping cream
  • 4 oz. sour cream
  • 4 oz. Parmesan cheese
  • 2 oz. Swiss cheese
  • Salt/Pepper
  • 1 t. tarragon
  • Simmer until cheese is melted.
  • Pour over veggies and protein.
• Top with slices of Swiss cheese, bake at 375* for 20-25 minutes.

Feel free to explain to me why I didn’t add a bulb of chopped garlic to the chicken/veggie mix?! Regardless, this was flavorful and filling; I didn’t miss the potatoes! Next time, I would add some broccoli (or other green veggie) and perhaps some cornstarch to the sauce to thicken it up (or I should have let it simmer longer).