Recipe Background
Sometimes all we need is a little taste of something to take care of the craving we can't shake! The next time you really, really want some comfort food, say like, chicken pot pie, but you're trying to eat right, whip up come of these Skinny Dinner Cups! You still get to experience all the savory, salty, veggie-filled flavors with just fewer carbs, thanks to a crispy crust created by cauliflower! No guilt or need to portion control here! Skinny Dinner Cups make enjoying your nostalgic favorites a worry-free and delicious experience!
Sometimes all we need is a little taste of something to take care of the craving we can't shake! The next time you really, really want some comfort food, say like, chicken pot pie, but you're trying to eat right, whip up come of these Skinny Dinner Cups! You still get to experience all the savory, salty, veggie-filled flavors with just fewer carbs, thanks to a crispy crust created by cauliflower! No guilt or need to portion control here! Skinny Dinner Cups make enjoying your nostalgic favorites a worry-free and delicious experience!
Ingredients
For the cauliflower base:
- 1 medium head cauliflower
- 1 egg
- 1/4 cup parmesan cheese shredded
- salt to taste
- pepper to taste
For the pot pie filling:
- 1/2 onion diced
- 1 1/2 cups chicken broth
- 1/4 cup almond milk unsweetened
- 1 cup frozen mixed vegetables
- 1 tablespoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons cornstarch
- 1/4 cup water
- 8 ounces chicken cooked, diced
Directions
- Preheat the oven to 400 degrees F.
- Coat a large muffin tin or four ramekins with nonstick cooking spray.
- Add the cauliflower to the bowl of a food processor and pulse until it becomes a rice-like consistency.
- Transfer the cauliflower to a microwave-safe bowl and microwave for 5 minutes.
- Let the cauliflower cool, about 10 minutes.
- Add the cauliflower to a cheesecloth and squeeze out as much of the liquid as possible.
- Add the cauliflower, the egg, the parmesan cheese, the salt, and the pepper to a bowl and use your hands to thoroughly combine.
- Gently press the cauliflower mixture into the bottom and up the sides of the prepared muffin tin to create a bowl.
- Bake the cauliflower bowls until the centers are dry and the edges are golden-brown, about 20-25 minutes.
- While the cauliflower crusts are baking, spray a medium saucepan with nonstick cooking spray.
- Add the onion to the saucepan and sauté over high heat until they are slightly tender.
- Reduce the heat to medium and add the chicken broth, the almond milk, the mixed vegetables, the onion powder, the remaining salt, and the remaining pepper to onions and stir to combine.
- Cover the saucepan and cook until the frozen veggies are soft, about 5-8 minutes.
- In a small bowl, mix the cornstarch and the water together to make a slurry.
- Add the slurry and the cooked chicken to the veggie mixture and stir to combine.
- Increase the heat to high and cook until the filling begins to boil.
- Transfer the filling from the heat.
- Fill the cauliflower crusts with the filling.
- Serve.
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