My name is Erika Theisen, I am a super busy person (aren’t we all?), so I began meal prepping to help me maintain a healthy lifestyle. If I have nothing prepared, am hungry and not at home, I am almost guaranteed not to choose the healthiest option to eat. Meal prep eliminates the possibility for me to choose an unhealthy meal or snack and eliminates the amount of times I go out to eat. I am able to maintain this lifestyle because I make sure the meals taste good and there is a wide variety to choose from. My goal is to cook meals that don’t taste like I am on a diet or restricting myself and prepare food that someone who does not follow paleo would enjoy. Additionally, I don’t like making the same meal too often and I stick to simple recipes with fewer ingredients and ingredients that I know.
By sharing these recipes I hope people will enjoy the meals and realize eating this way is not hard, it is yummy, it does not need to be or feel restrictive… anyone can do it.
I realized this weekend that I still had some PaleoChef Sriracha Sauce left, so I decided to try this casserole dish out and it was just as amazing as it looks! I should note that for the first time in my meal prep history I bought rotisserie chicken instead of making my own shredded chicken. Don’t judge. Anyways, this casserole dish was so simple and easy to make! I do think that the toppings are necessary, so if you make this, don’t skip out on those! Next time I will also add some bacon. Let me know if you make this and what toppings you added!
Paleo Buffalo Chicken Casserole
-1.5 large head cauliflower, grated
-1.5 pound chicken, cooked and shredded (You can also use rotisserie chicken!)
-1/2 white onion, diced
-1.5 red bell pepper
-1 teaspoon garlic powder
-1 teaspoon salt
-1 teaspoon smoked paprika
-1/2 cup buffalo sauce (I used PaleoChef Sriracha Sauce)
-Diced red onion
-Diced green onion
1) Preheat oven to 400° F.
2) In a large bowl combine the grated cauliflower and eggs. Mix well until full incorporated.
3) Stir in the remaining ingredients and pour into a casserole dish.
4) Bake for 45-60 minutes depending on what size dish you used. Mine is a 2.5 quart round dish and I baked it for exactly 1 hour.
5) Top with desired toppings and serve.