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Loaded Fauxtato Skins

RECIPE SUMMARY

 

Loaded Fauxtato Skins

Makes 4 Servings: Counts towards 4 oz. Meat, ¾ cup Vegetables, 1 Dairy Option

 

INGREDIENTS

 3 cups Cauliflower
 ½ cup Reduced Fat Feta Cheese
 1 Egg
 Sea Salt, to taste
 Black Pepper, to taste
 Olive Oil Spray
 1 lb. Isernio’s Chicken Sausage, cooked
 ¼ cup Green Onions, chopped
 ¼ cup Walden Farms Bacon Dip

 

DIRECTIONS

1

Preheat the oven to 375°F.

2

Steam the cauliflower for 10 minutes in the microwave until tender; drain any excess liquid.

3

Add the cauliflower, feta cheese, egg, salt and pepper to a food processor and blend until smooth and creamy.

4

Generously spray a large muffin tin with oil and spoon the cauliflower mixture into the bottom of each cup; press gently in the middle of each to form an indentation.

5

Bake the “skins” for 35 minutes until golden brown. When done, use a knife to pry the cauliflower away from the edge of the muffin cups and let cool for 10 minutes.

6

Top the fauxtato skins with the crumbled chicken sausage, green onions and Bacon dip!

 

Ingredients

 3 cups Cauliflower
 ½ cup Reduced Fat Feta Cheese
 1 Egg
 Sea Salt, to taste
 Black Pepper, to taste
 Olive Oil Spray
 1 lb. Isernio’s Chicken Sausage, cooked
 ¼ cup Green Onions, chopped
 ¼ cup Walden Farms Bacon Dip

Directions

1

Preheat the oven to 375°F.

2

Steam the cauliflower for 10 minutes in the microwave until tender; drain any excess liquid.

3

Add the cauliflower, feta cheese, egg, salt and pepper to a food processor and blend until smooth and creamy.

4

Generously spray a large muffin tin with oil and spoon the cauliflower mixture into the bottom of each cup; press gently in the middle of each to form an indentation.

5

Bake the “skins” for 35 minutes until golden brown. When done, use a knife to pry the cauliflower away from the edge of the muffin cups and let cool for 10 minutes.

6

Top the fauxtato skins with the crumbled chicken sausage, green onions and Bacon dip!

Loaded Fauxtato Skins

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