Skinny Shepard's Pie

Today I'm guesting for Skinny Meg, who guested for me a few weeks ago here, so go check out my [what I think is] knowledge. ;)

But first I wanted to share the recipe for dinner that I made for my family last night.  Skinny Shepard's Pie.

I was at my mom's while Tom was out of town for a few days and she made some delish Shepard's Pie. Since I try to take every good recipe I can and make it "skinny," I made a low cal version where I substituted cauliflower for the mashed potatoes and boneless skinless chicken breast for the hamburger.

Recipe:
3 boneless skinless chicken breasts
2 cans green beans
1 can corn
2 cans tomato soup
1 head cauliflower
1/4 cup reduced fat cheese

1400 calories per whole giant Shepard's Pie (more than fit in my pie plate) or 280 calories in 1/5!

Directions:
Put the raw chicken breasts in a food processor and grind them up. Then cook them like you would cook hamburger/taco meat.

Meanwhile, steam the head of cauliflower. When it is soft, put it in a blender with 1/4-1/2 cup milk (or water -- I used unsweetened almond milk). You can add chives or onion powder or whatever seasoning you want.

When the chicken is done, add green beans, corn, and tomato soup. Scoop into a pie plate, put the cauliflower on top, and cheese on top of that.  Bake at 350 until the cheese melts.

Simple. Skinny. Delicious.