Easy Chicken Broccoli Casserole (Paleo/Low Carb/Gluten Free)

Tonight I tried out this new recipe in hopes that it would be tasty.  I did choose to substitute the Coconut Milk or Organic Heavy Cream.  It was delish and easy to make!  I got the recipe from https://www.grassfedgirl.com/chicken-broccoli-casserole/.

Ingredients:

2 tbsp coconut oil divided

4 cups fresh broccoli florets

1 medium white onion

Sea Salt and pepper

8 oz sliced mushrooms ( I left these out since Justin does not eat mushrooms but next time I am adding them)

3 cups cooked chicken, shredded (I cooked my chicken in the crock pot, shredded very easy)

1 cup chicken broth

1 cup full fat coconut milk (Organic heavy cream will also work)

2 eggs

1/2 tsp nutmeg

Cooking Directions:

Preheat over to 350.  Grease a casserole dish with half the coconut oil and set aside.  Steam the broccoli until just barely cooked and set aside.  In  a saucepan  melt the coconut oil, brown the onions and season with salt and pepper.  Add the mushrooms, saute until cooked and move the pan  from heat.  Transfer the broccoli, mushrooms, onions, and shredded chicken to the casserole dish distributing evenly.  Mix the chicken broth, coconut milk (or heavy cream), eggs, nutmeg with a generous pinch of salt and pepper in a bowl with a whisk and pour it over the contents of the casserole dish.  Make sure the mixture is spread evenly and all the contents are covered.  Please the casserole dish in the oven and cook for 35-40 minutes.  Remove from oven and let cool 5 minutes before serving.  Enjoy!

Garlic Spinach

Here is a recipe I found on http://www.thegraciouspantry.com/clean-eating-garlic-spinach.    I love anything green and garlicy!  I made this tonight as an extra side to go with my philly stuffed peppers I made last night.  This was delish!  I would suggest doubling this recipe!

CLEAN EATING GARLIC SPINACH

(Makes 2 servings)

INGREDIENTS:

• 1 large shallot, diced
• 3 cloves garlic, diced
• 1 tablespoon olive oil
• 4 cups fresh spinach

DIRECTIONS:

1. Place the shallot and garlic in a pan with the olive oil and sauté for 1-2 minutes.
2. Add the spinach and cook until it is properly wilted.

                                   

Philly Stuffed Peppers

Here is the recipe for Philly Stuffed Peppers.  I have made this before and honestly have no idea why I have not made it more often.  It is fairly easy, minimal ingredients, and tasty!

Philly Stuffed Peppers from http://www.primalblueprintpublishing.com/books/primal-cravings/

2 yellow onions, thinly sliced
8 ounces mushrooms, sliced ( I left these out since Justin does not care for mushrooms but next time I am using them !!!!)
1 pound ground beef
2 T hot sauce (I use 3 TBSP)
3T Worcestershire sauce
4 bell peppers, any color
4 ounces provolone cheese (optional)
Butter for the pan

     

1. Preheat the oven to 350
2. Cut each bell pepper in half lengthwise.  Remove the stems and pick out the white membrane and seeds.  Place peppers on a baking sheet and bake until tender, about 15 minutes.
3. Meanwhile, in a large sauté pan, melt a T of butter over medium heat.  Add onions and mushrooms and sauté until the onions are slightly golden in color.  Remove from the pan and set aside.                                                                                                                                                                                                                                
   
   
   
   
   
4. Add ground beef, hot sauce, Worcestershire sauce, and salt to the sauté pan.  Cook until the meat is browned, making sure to let any liquid that releases from the meat evaporate.  Add onions and mushrooms back to pan.  Stir to combine.                                                                                                                                                                                                                                                                                                                   
   
5. Remove any water that’s accumulated in the baked bell peppers.  Evenly stuff the ground beef mixture into each pepper half.                                                                                                                                                                                        
   
6. If using cheese, top each pepper with it and pop them back into the oven long enough to melt the cheese.                                                      
   

I served mine over Organic whole grain rice/quinoa blend which was delish!  When making my Quinoa, I use Organic free range chicken broth ($1.79 at ALDI) in place of water for added flavor!