Shugar Not Sspice

Here's another meal that I was too hungry to take the time to snap the photo before we started eating and now all you get is a photo of leftovers! This is another super easy and tasty recipe. Let me know what you think! Chicken Fried Cauliflower 'Rice' 2 lb Chicken, boneless, skinless, cut into bite-size pieces 1 T. Olive Oil 1 clove Garlic, chopped 1 rib Celery, chopped 2 Eggs, beaten 4 Green Onions, chopped 12 oz. Cauliflower Rice 1 tsp. Garlic Salt 1 tsp. Parsley 3 dashes of Fish Sauce 1/8 c. Tamari salt & pepper to taste and more Tamari if necessary Hot Sauce, optional Directions Heat oil in a large skillet. Add Chicken pieces, lightly salt & pepper, and stir til cooked through. Push Chicken to the outside edges of your skillet and add the Garlic & Celery to the center. Cook for about 2 min. before mixing in with the chicken. Push Chicken & celery to the outside edges of your skillet and add the beaten eggs to the center...

This casserole was sooo good! I totally forgot to take a picture of it after it came out of the oven all ooey gooey :-(   But here is a pic of the leftovers. Believe it or not, I actually made a double batch in a 9x13 dish for only 4 of us. I was thinking that there would be plenty leftover for some great lunches. LOL.... everyone had huge seconds and this is all that is left! I think I've mentioned before how much I love casseroles. My mother always made a wonderful traditional Chicken Cordon Bleu. But, because I'm a 'lazy' cook, I hate pounding out the chicken and trying to roll it with the ham & cheese. I love bite size because I don't want to use a knife if I don't have to. So, I created this amazing casserole. Try it out and let me know what you think! Chicken Cordon Bleu Casserole Ingredients 2 lb. Chicken, skinless, boneless, cut into bite-size pieces 6 oz. Cauliflower Rice 3 T. Butter 2 t. Onion Powder 1 t. Tarragon Leaves 1 t...