What You Need:
½ - ¾ lb cubed or shredded cooked chicken - *see cook’s note
1 large sweet potato (any kind of potato would work here)
1 cup cooked black beans, drained and rinsed
1 ½ cups cooked quinoa (or any grain you like) cooked in broth (I used beef here)
1 – 16oz package frozen spinach, defrosted and squeezed of water
1 cup low fat cottage cheese
1 cup salsa verde (roasted tomatillo salsa – or any salsa you like)
1 egg, lightly beaten
½ cup shredded smoked cheese (or any cheese you like)
1 tsp 21 seasoning salute (or any salt free seasoning blend you like)
What To Do:
Preheat your oven to 350*.
Wash your sweet potato and pierce several times with a knife or fork. Microwave on high for 6-7 minutes or until a knife can be inserted easily. Cut potato into one inch pieces and set aside.
While the sweet potato cook’s, puree cottage cheese in a small food processor or blender with your salt free seasoning blend until smooth.
Combine all ingredients in a large bowl (except for the shredded cheese) and mix gently.
Pour the mixture into a large casserole dish coated with cooking spray and bake with a foil cover for 45 minutes to an hour. You’ll know it’s time to take the foil off when the casserole is bubbling at the edges.
Bake for an additional 20-25 minutes or until the top is golden brown.
*You could use shredded rotisserie or left over chicken here – I cubed my chicken and tossed with 1 Tbs extra virgin olive oil, 1 tsp 21 seasoning salute (or any salt free seasoning blend), ¼ tsp salt and pepper. Bake at 350* for 8 minutes.*
**Edited to add: makes 6 - 1.5c servings
Nutritional Stats for 1 Serving
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