Chef Mom

loaded cauliflower casserole recipe

Recipe from:


  • 1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
  • 6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
  • 6 Tbs chopped Chives
  • 1/2 cup Mayonnaise
  • 1/2 cup Sour Cream
  • 2 cups Colby Jack Cheese (may use cheddar)
  • 8 oz container sliced mushrooms (optional)
  1. Preheat oven to 425°
  2. In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
  3. In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese, mushrooms and cauliflower and mix well.
  4. Place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles.
  5. Bake for 15-20 minutes until cheese is melted. Top with remaining 3 Tbs chives and serve.

 Spaghetti Squash Au Gratin

6 Servings

Tastes like a Potato Casserole without all the carbs!!!! The flavour reminded me of scalloped potatoes, nice side dish!

  • 1 medium spaghetti squash
  • 3 tablespoons butter
  • 1 small yellow onion, very thinly sliced
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon garlic salt
  • Salt and pepper to taste
  • 3/4 cup sour cream
  • 1 cup shredded cheddar cheese
  1. Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes.
  2. In a medium sized skillet over medium heat, add the butter, onions, red pepper, garlic salt, salt and pepper and cook until the onions are brown in color.
  3. Using a fork, scrape the insides of the squash and transfer to a small bowl.
  4. Mix the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.
  5. Place into a 375º for 20-25 minutes. Put on broil in the last minute until golden brown on top.

 Easy Fajita Chicken Bake

Recipe from:

The Pinning

  • 3-4 Boneless skinless chicken breasts
  • 1-2 tsp Taco seasoning
  • 2 Bell peppers in assorted colors, deseeded and thinly sliced
  • 1 Red onion, peeled and thinly sliced
  • 1-2 Tbsp Oilve oil
  • 1/2 Cup Shredded Cheddar or Mexican Blend Cheese
  1. Trim the chicken breasts then lay them in a single layer in a glass baking dish.

  2. Sprinkle the taco seasoning over the top of the chicken breast to taste.

  3. Lay your thinly sliced onions and peppers on top of the chicken breast, spread out evenly over the top.

  4. Drizzle the olive oil over the peppers and onions.

  5. Sprinkle cheese over the top of the dish.

  6. Bake at 375? F for 35-45 minutes or until chicken is cooked though and the juices run clear.


Layered Salad in a Cake Pan

Serves 8 to 12

(Chill for 12-24 hours)

Recipe from: Chin Deep


serves 8 to 12

1 head iceberg lettuce

1/4 cup chopped purple onion

1/2 cup chopped celery

1/2 cup chopped green pepper

1/2 cup chopped, fresh mushrooms

12 oz. package frozen peas, thawed

2 cups real mayonnaise

2 Tablespoons sugar or honey

1/4 lb. grated cheddar cheese (I like extra sharp)

1 lb. lower-sodium bacon, fried, cooled and crumbled

  1. Remove core from head of lettuce. Cut head into quarters. Carefully seperate the lettuce layers. Put half of them in the bottom of a 9 x 13, glass cake pan.
  2. Top with half of the onion, half of the celery, half of the green pepper, half of the mushrooms, and half of the frozen (thawed) peas.
  3. Combine the mayo with the sugar. Spread half of the mayo mixture over the salad.
  4. Top with half of the cheese and half of the bacon.
  5. Repeat with another salad layer, starting with lettuce and ending with bacon.
  6. Cover cake pan tightly with foil. Place in refrigerator and chill for at least 12 hours and up to 24 hours.
  7. Cut into 8 to 12 square pieces. Salt and pepper to taste. Serve.

 Pretzal Bites & Fruit Dip

RECIPE FROM: Super Healthy Kids

Prep Time: 1 hour 15 minutes (one hour allowing bread to rise)

Bake Time: 10 minutes



  • 1 1/2 cup warm water
  • 1 teaspoon yeast
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 3 cups flour
  • 1 cup whole wheat flour
  • 2 cups warm water
  • 2 tablespoons baking soda


  • 1/2 cup plain yogurt, and 1/2 cup berries
  1. Dissolve yeast in warm water and honey. Let sit for 10 minutes.
  2. Then add salt and flour to yeast mixture. Mix thoroughly and knead for 5 minutes. Cover and let rise for 30 minutes.
  3. After rising, roll and cut out desired shapes.
  4. Dip shapes in a baking soda water solution of 2 cups warm water and 2 tablespoons baking soda.
  5. Place on a greased or parchment lined cookie sheet and let rise again for 1 hour.
  6. Bake in oven at 450 degrees for 10 minutes or less (until pretzels begin to turn brown and are cooked through)


    1. Our super easy fruit dip, was a delicious way we found to incorporate our fresh berries.
    2. We took, 1/2 cup plain yogurt, and 1/2 cup berries.  Blended in a food processor, until the dip yogurt was runny enough for easy dipping, and poured it into a bowl.

 Broccoli Smoothie

Recipe by Cari Snell of Cari Snell Nutrition!
Serves 2


1 cup steamed broccoli
2 cups organic blueberries or a mix of organic berries*
1 small frozen banana
1 - 1 1/2 cups unsweetened almond milk (we like homemade or Pacific Organic Unsweetened)
1 TBSP unpasteurized honey
1 TBSP hemp hearts (optional if you need a bit extra protein)

  1. Place all ingredients in a high powered blender and blend until smooth using a bit more almond milk if needed to get to desired consistency.

 Chocolate Avocado Pudding


Recipe from Greenlitebites

Prep time: 10 min



    1 small ripe avocado
    2 tbsp unsweetened cocoa powder (10g)
    4 tsp sugar (16g) (or add honey to taste)
    1 tsp vanilla
    pinch of kosher salt (optional)
    1 tbsp almond milk (or skim or water)

  1. Half the avocado and remove the pit.
  2. Cut a checker board pattern in the avocado.
  3. Scoop out with a spoon and add it to the food processor.
  4. Top with the cocoa, sugar (or honey), vanilla and salt.
  5. Process stopping 1-2 times to scrape the sides.
  6. Scoop out to serve. Top with a squirt of whipped cream for effect and let the cheesy child taste test.

Blueberry Spinach Smoothie

Prep Time 5 minutes

Cook Time 5 minutes

What kid doesn’t love a smoothie? This one is loaded with vitamins, antioxidants and iron due to a few sneaky ingredients. I love that the dark color of the blueberries perfectly disguises the spinach (and the kids are crazy about the taste). I call that a win—win!

by Alison Needham

  • 1 cup fresh or frozen blueberries
  • 1/4 cup vanilla yogurt
  • 1 cup baby spinach, loosely packed
  • 1 whole orange, peeled
  • 1 tablespoon chia seeds or ground flax seed, optional
  • 1 cup ice
  1. Place blueberries, yogurt, spinach, orange and chia seeds in a blender.
  2. Pulse until smooth.
  3. Add ice.
  4. Pulse again until smooth.
  5. Serve immediately.


 Banana Pancakes

Recipe from: Eugenie Kitchen

For 1 person (10 mini pancakes)

  • 1 1/2 large bananas, ripe to overripe (200g)
  • 2 eggs
  • 1/8 teaspoon baking powder
  • Maple syrup, butter, blueberries, to serve (optional)
  1. First, crack 2 eggs in a bowl and whisk to break.
  2. Then in another bowl add in 1 1/2 large bananas and lightly mash with a potato masher or a fork, but not too much. There should be chunks of bananas to make fluffy pancakes. And use only ripe bananas.
  3. Then add egg mixture and 1/8 teaspoon of baking powder into mashed bananas and stir to combine.
  4. Now cook mini pancakes over medium low heat. 1 or 2 tablepoons for each.
  5. When the baking powder is activated, flip it over and cook for about one minute more.

    *You can skip baking powder, but then it will feel like banana omelets rather than pancakes.

    *Blueberries are always good with pancakes. And serve immediately when hot.

    * Don’t add too much banana. The pancake will not hold. There should be enough egg to hold mashed banana together.

Creamy Avocado Dressing & Dip

Recipe from temp-tations

Use it as a salad dressing, a topping for fresh grilled chicken or fish, a dip for chips, a topping for tacos, a spread for your favorite sandwich, to boost your burgers, and as a healthier replacement for sour cream!

Makes about 1 cup.

  • 1 large ripe avocado, pitted and sliced
  • 2 - 4 teaspoons fresh lemon juice, or to taste
  • 1/2 cup plain Greek yogurt
  • 1/4 cup extra virgin olive oil
  • 2 minced garlic cloves
  • 3/4 teaspoon salt
  • 1 teaspoon hot sauce, or to taste
  • 1/2 - 3/4 cup water, for thinning
  1. In a blender, combine avocado, lemon juice, Greek yogurt, olive oil, garlic, salt and hot sauce, puréeing until smooth.
  2. If necessary, thin mixture in blender with 1/2 -3/4 cup water.

Makes about 1 cup.