For some reason today I am thinking about food. Actually, I guess that's not all that different from most days. I love to eat and I love to eat good food! The funny thing is that I really don't enjoy being in the kitchen....I think it's the clean up that makes me sad. But, I have a family that seems to be forever needing a meal which puts me in the kitchen regardless of my feelings about the dishes. This also means that I have to find things that I can feed them. I have to say, sometimes I just feel stumped. I can fix something for dinner that I think is the most amazing meal ever and they all just say, "eh, it's alright." However, every now and then, I strike gold! Thanks to Pinterest and my many clean eating cook books and magazines, we have a sweet little collection of yummy dinners that keep the family happy and healthy! My advice to anyone out there with picky eaters is to just keep trying new things, get creative, and don't give up. We have had some real flops in this kitchen of mine and yet they still allow me to use them as my taste testers the next time....probably because no one else wants the job. I found this gem on Pinterest from an amazing site and it is a clean comfort dish that everyone enjoyed and I had to get to the leftovers before anyone else! It is pretty easy and just delicious!!! Seems like the perfect dish for all of this snowy weather! Enjoy.
http://www.heandsheeatclean.com/2014/03/savory-clean-gluten-free-paleo-chicken-casserole.html
Ingredients:
2 c cooked shredded chicken
1.5 c butternut squash, peeled and cubed
1/2 c coconut cream (skimmed off of the top of a can of coconut milk)
2 Tbsp coconut oil, melted
1.25 c green peas (if using frozen, thaw prior to adding to recipe)
1 TBSP apple cider vinegar
1 tsp sea salt
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp onion powder
Directions:
1. If you
have not pre-prepared your chicken, place chicken in an additional pot
of boiling water for 40 minutes. Remove from heat, strain and shred
chicken using forks or a stand mixer.
2.
Meanwhile, soften cubed and peeled butternut squash in a large pot of
boiling water for approximately 40 minutes. Remove butternut squash from
pot using a strainer and place in a large bowl. Using a potato masher,
mash butternut squash to a smooth, but somewhat chunky texture.
2. Add apple
cider vinegar, sea salt, garlic powder, black pepper, oregano, thyme
and onion powder to the mashed butternut squash and stir to combine.
3. Add coconut creme and oil, stirring to combine.
4. Stir in coconut oil, coconut creme, shredded chicken and green peas.
5. Place mixture in a large skillet and cook for approximately 8-10 minutes on medium heat.
Recipe makes 4 servings.
Mets per Serving
Calories: 325
Protein: 25g
Carbs: 15g
Fat: 18g
