For those of you who join us for our weekly Weight Watchers chats, you’ll remember this recipe from Chat #182 (and you’ve probably been waiting anxiously for this recipe!)
My best friend, Melanie, shared this beautiful creation with us and boy was it good! Unfortunately, it was so tasty because it was loaded with not-so-point-conscious ingredients. And although I have to admit that I indulged and enjoyed this dish and it’s leftovers for a few days, I resolved to find a way to swap out the ingredients in this recipe using lower point ingredients.
The original recipe called for things like cream cheese (at 72 SP in two blocks I had to find a smart swap for this), salsa, rice (14 SP), 1 cup shredded cheese (16 SP), a tbsp of butter to grease the pan, and more. All in all, it came out to 10 SP on My WW Green per serving. Check Blue & Purple for points (you could swap out brown rice on Purple!)
Many of these ingredients have simple, SP-friendly alternatives so with my Recipe Swap Out printable in hand, I got to work creating a “swapped out” copycat version.
Mel's Mexican Chicken Casserole
Prep
Cook
Total
Yield 12 servings
Ingredients
Sauce:
- 2 blocks of fat-free cream cheese (or Tofutti, for my vegan friends), softened
- 2 cups Pineapple Salsa, drained
Casserole:
- 10 oz. bag of riced cauliflower
- Sliced peppers and onions, cooked
- Cilantro, to taste
- 3 grilled chicken breasts, cubed and precooked (or precooked frozen chicken)
- 1 cup of your favorite shredded cheese (or Daiya shreds for a vegan option)
- Nonstick spray
Instructions
Sauce: Combine room temperature cream cheese and pineapple salsa and stir until smooth
Casserole:
- Preheat oven to 350°
- Spray a 9x13 pan, with nonstick cooking spray
- For the first layer, spread riced cauliflower evenly on the bottom of the pan
- For the second layer, evenly spread peppers and onions on top of the cauliflower and add cilantro to taste
- For the third layer, add your chicken on top of the peppers, onions, and cilantro
- Top with sauce mixture and shredded cheese (or Diaya shreds)
- Bake for 30 minutes or until cheese is melted and bubbly on top
Courses Dinner
Cuisine Mexican
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If I swap brown rice is it 10 oz cooked or 10 oz uncooked?
Cooked! Let me know how you like it (love it 😉)
Do you know if this will freeze well? I will be the only one eating this and even if I make half the recipe, I will have some leftovers 🙂
Oh I don’t know if you’ll have leftovers hahaha! I think it would freeze well if you let it completely cool. Maybe don’t add the cilantro until you reheat it. John asked for it for breakfast and then dinner again tonight!