Loaded Buffalo Chicken Casserole

1 head cauliflower, cut into florets
2 tablespoons extra-virgin olive oil
12 oz. cream cheese, softened (I use whipped)
1/3 cup buffalo sauce
1/4 cup ranch dressing, plus more for drizzling
1/3 cup sliced green onions, plus more for garnish
1 tablespoon garlic powder
2 cups shredded rotisserie chicken
1/2 cup shredded cheddar, plus more for garnish
1/2 cup shredded Jack cheese, plus more for garnish
Salt and pepper, to taste


Preheat oven to 450 degrees. In a baking dish, toss cauliflower florets with olive oil and season with salt and pepper.
Bake until tender, about 20 minutes. Reduce oven temperature to 350 degrees.
Meanwhile, in a medium bowl, stir together cream cheese, cheddar, Jack cheese, buffalo sauce, ranch, green onions and garlic powder until combined. Stir in the rotisserie chicken and cauliflower.
Pour mixture into a baking dish and top with cheddar and Jack. Bake until cheese is completely melted and bubbly, 15 to 20 minutes.
Let cool 10 minutes, then drizzle with ranch and garnish with remaining green onions and serve.

Sun-Dried Tomato Pesto

Sun-Dried Tomato Pesto

1 1/4 cups jarred sun dried tomatoes packed in olive oil, do not drain
2 cloves garlic, minced
1 cup fresh basil leaves, packed
1 cup parmesan cheese, grated
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil

Blend all the ingredients in a food processor except the olive oil and Parmesan cheese. Start the food processor and drizzle in the olive oil slowly while still mixing. Stop and scrape down the sides. Adjust salt and pepper to your liking. Add the Parmesan cheese and pulse a few more times to blend.
Pesto is not meant to be extra smooth, so don't over process the ingredients.
Remove the lid and add the Parmesan cheese. Pulse a few more times to blend. Serve with toasted pita wedges or if you are low carb, serve with cheese crisps.
This pesto is also amazing tossed with pasta.