Best Cauliflower Rice Casserole With Spinach And Artichokes Recipes

GARLIC BUTTER CAULIFLOWER RICE WITH SPINACH

Garlic Butter Cauliflower Rice with Spinach image

Easy, crunchy, incredibly flavorful Garlic Butter Cauliflower Rice is simple, healthy, and so surprisingly GOOD!

Provided by Katerina | Diethood

Time 20m

Number Of Ingredients 8

Ingredients

3 tablespoons butter
3 cloves garlic, (minced)
4 cups cauliflower rice
1/4 teaspoon to 1/2 teaspoon chili powder, (or to taste)
salt and fresh ground pepper, (to taste)
1/4 cup low sodium vegetable broth ((you can also use chicken broth, bone broth, beef broth, etc...))
1 lime, (juiced)
6 ounces baby spinach

Steps:

Melt butter over medium heat.
Add garlic and cook and stir for 2 minutes; careful not to burn the garlic.
Stir in the cauliflower rice; season with chili powder, salt, and pepper.
Cook and stir for 2 minutes, mixing around until everything is thoroughly combined.
Add in the vegetable broth and lime juice.
Stir in baby spinach; cook and stir for 1 minute or until spinach is wilted and the liquid has evaporated.
Remove from heat and taste for seasonings; adjust accordingly.
Serve.

Nutrition Facts : ServingSize 1 cup, Calories 135 kcal, Carbohydrate 12 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 221 mg, Fiber 4 g, Sugar 3 g

SPINACH & ARTICHOKE CASSEROLE WITH CHICKEN AND CAULIFLOWER RICE

Spinach & Artichoke Casserole with Chicken and Cauliflower Rice image

This high-protein chicken casserole clocks in right around 400 calories to help you end your day feeling satisfied-not starved or overly full.

Provided by Andrea Mathis, M.A., RDN, LD

Categories Healthy Chicken Casserole Recipes

Time 45m

Number Of Ingredients 11

Ingredients

1 tablespoon extra-virgin olive oil
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
¼ teaspoon salt
¼ teaspoon ground pepper
2 cloves garlic, minced
1 (14 ounce) can artichoke hearts, rinsed and chopped
4 cups fresh or frozen cauliflower rice (see Tip)
3 cups coarsely chopped fresh spinach
4 ounces reduced-fat cream cheese
1 cup shredded dill Havarti cheese, divided
1 tablespoon chopped fresh dill

Steps:

Preheat oven to 375°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
Heat oil in a large pot over medium heat. Add chicken, sprinkle with salt and pepper and cook, stirring, until opaque on all sides, about 8 minutes. Add garlic and cook, stirring, for 1 minute. Remove from heat.
Pat artichokes dry. Add to the pot along with cauliflower rice, spinach, cream cheese and ½ cup dill Havarti. Mix until the cream cheese is melted.
Transfer the mixture to the prepared baking dish and sprinkle with the remaining ½ cup dill Havarti. Bake until the cheese is melted, about 20 minutes. Remove from oven and let stand for 5 minutes. Sprinkle with dill before serving.

Nutrition Facts : Calories 428 calories, Carbohydrate 14 g, Cholesterol 136 mg, Fat 22 g, Fiber 5 g, Protein 39 g, SaturatedFat 11 g, Sodium 776 mg, Sugar 3 g

MAKEOVER SPINACH AND ARTICHOKE CASSEROLE

Makeover Spinach and Artichoke Casserole image

Spinach never tasted better than in this creamy, colorful dish that's now even healthier and more delicious! -Judy Armstrong, Prairieville, Louisiana

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 12 servings.

Number Of Ingredients 17

Ingredients

5 celery ribs, finely chopped
2 medium sweet red peppers, chopped
2 medium onions, finely chopped
2 tablespoons butter
1 tablespoon canola oil
6 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup half-and-half cream
1 cup fat-free milk
3 cups shredded reduced-fat Mexican cheese blend
4 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
1 cup grated Parmesan cheese

Steps:

Preheat oven to 350°. In a Dutch oven, saute the celery, red peppers and onions in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add cream and milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in shredded cheese until melted., Add spinach, artichokes, salt, cayenne, pepper and pepper flakes. Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with Parmesan cheese., Bake, uncovered, 30-35 minutes or until bubbly.

Nutrition Facts : Calories 245 calories, Fat 13g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 781mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 4g fiber), Protein 17g protein.