My weekend was on the busy side, so I didn’t get to tell you all about my eats! But here we go…we’ll do some catching up.
“Cheesy” Chicken Casserole
- 2 cups shredded cooked chicken
- 1 1/2 cups cooked butternut squash
- 1/2 cup coconut cream (skim from top of a can of coconut milk)
- 1/4 cup coconut oil, melted
- 1 heaping cup green peas, thawed
- 1 TBSP apple cider vinegar
- 1/2 tsp salt
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1 TBSP fresh parsley, for garnish
In a large bowl, mash the butternut squash. Stir in the coconut cream, oil, vinegar, salt, oregano, and thyme. Then add in the shredded chicken and peas. Place the mixture into a large saucepan and cook over medium heat for 5-8 minutes. Top with fresh parsley.
No Bread Bacon and Egg Sandwich
- ½ TBSP coconut oil
- 1-2 C. sliced vegetables of your choice
- 3 eggs
- 4 slices of bacon
Melt coconut oil in a pan and add vegetables and sauté until soft. Cook bacon in separate pan. Turn heat down on vegetables, flatten veggies, and move from edge of pan. Beat eggs and add them to vegetables. When the eggs cook and pull from edge, cover with lid and cook until top sets. Remove from pan and cut into ¼s. Use one ¼ as the bottom of the sandwich, place bacon on top, and top with other ¼.
Leftovers from Friday’s dinner
Sausage and Kale Casserole
- 1 lb. sausage
- 1 medium spaghetti squash
- 1 large bunch of kale, de-stemmed and chopped
- 1/2 red onion, thinly sliced
- 1/3 cup chicken broth
- 1/2 cup coconut milk
- 1 clove garlic, minced
- 2 tsp Italian seasoning
- Salt and freshly ground pepper, to taste
Preheat the oven to 400 degrees F. Cook your spaghetti squash however you usually do, or see previous posts on how I do my spaghetti squash. Then scrape the insides with a fork to shred the squash into strands. Meanwhile, melt the coconut oil in a large oven-safe skillet over medium heat. Add the sausage and brown. Once cooked through, remove to a plate. In the same skillet, add the onion and sauté for 3-4 minutes. Next add the garlic, Italian seasoning, and kale and cook for 2-3 minutes to slightly wilt the kale. Pour in the chicken broth and coconut milk and simmer for an additional 2-3 minutes. Remove from heat. Stir in the cooked sausage. Add the spaghetti squash into the skillet and stir well to combine. Bake for 15-18 minutes, until the top has slightly browned.
Monday’s Breakfast is easy, peasy, lemon squeezy…
- 1 banana
- almond butter
Slice banana. Spread almond butter. Place in the freezer.
and for Lunch…just leftover dinner.
These were recipes I never made before and I was extremely pleased with how they came out. Let me know what you think! Follow me on twitter @paleyoblog.
“Work so hard that one day your signature will be called an autograph.”