Paleo Breakfast Casserole

courtesy

This was one of the breakfast casseroles (and I made ALOT) that I was excited about eating on day 3 of it being in the fridge.  That means it was good :) Swap whatever veggie you like best.  The original recipe calls for Brussels sprouts, but I used broccoli.

Paleo Breakfast Casserole

Paleo Running Mama

• 12 slices nitrate free bacon sugar free for Whole30
• 2 large sweet potatoes peeled and sliced into thin rounds approximately 1/4"
• 1 tbsp melted cooking fat** + sea salt for roasting the sweet potatoes
• 3 cups broccoli, chopped, plus about 1 tbsp cooking fat** plus a pinch of sea salt for roasting
• 1 large onion or 2 small sliced thin
• 12 eggs or 6 eggs + 6 egg whites
• 1/3 cup full fat coconut milk (I used unflavored cashew milk)
• 1/2 tsp salt plus to suit your taste
• 1/4 cup nutritional yeast this is for a cheesy flavor, you can also sub Parmesan if you include dairy in your diet
• 1/2 tsp garlic powder
• Black pepper to taste

1. Preheat your oven to 425 F and grease a 9x13" casserole dish with coconut oil, and line a large baking sheet with parchment paper.
2. Cut the bacon into 1" pieces and cook in a large heavy skillet, over medium high heat, stirring occasionally for even browning, until crisp. Remove with a slotted spoon to drain on paper towels and set aside. Reserve at least 3-4 tbsp of bacon fat to caramelize onions.*
3. Next, roast the sweet potatoes and brussels sprouts. Toss the sweet potato rounds with cooking fat of choice and sea salt to taste (I add a generous pinch) and arrange, (overlapping since they will shrink after roasting) over the bottom of your casserole dish.
4. Arrange the brussels sprouts on the parchment lined baking sheet in a single layer. Place the casserole dish and baking sheet in your oven to roast. The sweet potatoes will roast for about 30 minutes until soft and the brussels sprouts for about 20.
5. Meanwhile, caramelize the onions. Heat the pan you cooked your bacon in over low/medium heat and add the onions, tossing with the leftover reserved bacon fat*
6. Add a pinch of salt, and cook, stirring occasionally, adjusting the heat if any onions begin to brown too quickly. Cook the onions long and slow (about 25 minutes) to bring out the most flavor. Once the onions are deeply caramelized and very soft, remove from heat.
7. While the onions cook, whisk together the eggs, coconut milk, nutritional yeast, salt, pepper, and garlic powder.
8. Lower your oven heat to 400 F, then assemble the casserole. Layer your roasted brussels sprouts over your sweet potato rounds in the casserole dish. Remove the caramelized onions with a slotted spoon and layer over the brussels sprouts, follow with the cooked bacon. Finally, pour all the whisked egg mixture over the casserole to evenly cover.
9. Bake in the 400 F oven for about 25 minutes until the center is just set and edges begin to turn light brown. Allow to cool for a bit in the baking dish before cutting into pieces and serving warm. Leftovers can be stored, covered, in the refrigerator for up to 5 days*** Enjoy!

Aunt Sheri's Chicken Lasagna

Pic courtesy of A Bountiful Kitchen

I made this a few weeks ago and we all loved it. It was an easy, comfort meal.

Aunt Sheri's Chicken Lasagna

1- 12 oz package of wide egg noodles (cooked al dente)

½ cup butter

½ cup flour

1 teaspoon salt

½ teaspoon pepper

1 teaspoon dried basil

4 cups chicken broth

4 cups cooked chopped chicken

1 24 oz container cottage cheese

1 egg, beaten

2-3 cups grated mozzarella cheese

¾ cups grated parmesan cheese

additional sprinkle of pepper and chopped fresh or dried parsley for garnish, if desired

1. Melt the butter in a large saucepan over medium to medium high heat. Add flour, salt, pepper, dried basil and cook for 1-2 minutes.
Whisk chicken broth into flour and butter mixture, about a cup at a time, until mixture is thickened.
2. Turn down heat and add chicken.
3. Turn off heat.
4. Mix cottage cheese and egg together in a medium bowl.
5. Mix cheeses together in small bowl.
6. Layer the ingredients together in this order in a greased 9x13 pan:
7. one third-chicken mixture
8. one half- pasta
9. one half- cottage cheese mixture
10. one third- mozzarella mixture
11. one third- chicken mixture
12. one half- pasta
13. one half-cottage cheese
14. one third- mozzarella
15. one third chicken mixture
16. one third- mozzarella on top
17. If layering is too complicated, see notes for simplified version!
18. Bake at 350 degrees uncovered for 35-45 minutes or until golden on top and bubbly.
19. Garnish with fresh chopped parsley or basil and a sprinkle of pepper.

Cheesy Chicken and Rice Bake

by HowSweetEats 

4.19 Mitt(s)21 Rating(s)

Prep Time 15 Minutes

Cook Time 30 Minutes

Difficulty Easy

Servings 

This is an easy recipe and most ingredients are on hand! And for someone that doesn't do leftovers this one was good the next day! 

A quick, easy and healthy casserole to throw together when you’re pressed for time!

Preparation Instructions

Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.

To make this process easier, I always have cooked chicken on hand, and use Uncle Ben’s Ready Rice. If you have those two things, this can be throw together in a matter of minutes! It can also easily be made ahead of time and reheated.

Ingredients

• 2 whole Boneless, Skinless Chicken Breasts
• 4 cups Cooked Brown Rice
• ¾ cups Frozen Corn
• 15 ounces, fluid Can Black Beans, Drained And Rinsed
• 1 cup Plain Greek Yogurt (or Sour Cream)
• 4 ounces, fluid Can Green Chilis
• ½ cups Salsa
• 1 cup Low-fat Cheddar Cheese, Plus More For Topping
• 2 Tablespoons Fresh Cilantro For Garnish

Brown Rice and Black Bean Casserole

We LOVED this casserole...hearty, full of yummy vegetables, and easy to make. Great for leftovers too. We will definitely be making this one again- it really was delicious.

image courtesy allrecipes.com

Brown Rice and Black Bean Casserole

Allrecipes.com

1/3 cup brown rice

1 cup vegetable broth

1 Tbs. olive oil

1/3 cup onion, diced

1 medium zucchini, chopped or thinly sliced

2 chicken breasts, cooked and diced (I used 1/3 of the Costco rotisserie chicken)

1/2 to 3/4 cup sliced mushrooms

1/2 tsp. cumin

Salt, to taste

Cayenne Pepper, to taste

1 (15 oz.) can black beans, rinsed and drained

1 (4 oz.) can green chilies

1/3 cup carrots, chopped small

2 cups shredded swiss cheese

Mix the rice and chicken broth in pot on stovetop, bring to a boil. Reduce heat to low, cover and simmer 45 minutes, or until rice is tender. Preheat oven to 350 degrees. Lightly grease a medium-sized casserole dish. Heat the olive oil in a skillet over medium heat and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt and cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through. In a large bowl, mix the rice, onion, zucchini, chicken, mushrooms, beans, chilies, carrots, and half of the swiss cheese. Transfer to the baking dish and sprinkle remaining cheese on top. Cover casserole dish loosely with foil and bake for 30 minutes. Uncover and bake 10 more minutes, or until bubbly and lightly browned.

Texas Shepherd's Pie

Potatoes + Cheese + Meat = Comfort Food. Sometimes you just need some, right? :) Add some veggies and spices to the mix and you've got a great meal. We don't eat a lot of ground beef in our family, but when I saw this recipe, I knew we had to make it, and I'm sure glad we did. It was so delicious.

image

Texas Shepherd's Pie

Adapted from Evil Shenanigans

6 small Red potatoes (or 2 Russett), diced into 1/2-in. pieces

1 Tbs. butter, softened

1/2 cup milk (I used skim with great results)

1 1/3 cup shredded pepperjack cheese, divided

1 1/2 tsp. salt, divided

1 Tbs. olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 tsp. chili powder

1/2 tsp. cumin

1/2 tsp. paprika

1/4 tsp. red pepper flakes

1 lb. ground beef

1 can black beans, rinsed and drained

1 cup frozen corn

1 can diced tomatoes (or 1 c. chopped fresh)

Heat oven to 350 degrees and spray baking dish with non-stick cooking spray. Boil potatoes until they are fork tender. Drain and cream with butter and milk until smooth, creamy consistency. Add more milk if needed. Add 1/2 tsp. salt and 1 cup of cheese, mix well. Set aside. Heat oil in large skillet over medium heat. Add onions and 1 tsp. salt. Once onions are softened (about 5 minutes), add garlic and remaining spices. Stir until fragrant, about one minute. Add the ground beef and stir until well-browned. Add in the black beans and corn and cook until the corn is heated through. Add tomatoes and then transfer to baking dish. Spread remaining cheese on top of meat mixture. Then spread potatoes on top (I had to use my fingers b/c the potatoes were pretty sticky). Bake about 35 minutes, until juices are boiling. Broil for 3-5 minutes until potatoes are browned to desire. Allow the casserole to rest 5-10 minutes before eating.

Sour Cream Lasagna

I don't know where this recipe came from, but we've (meaning the Jewkes sisters) have been making this for years. It's the easiest lasagna you'll ever make and so yummy and different from traditional lasagna recipes. I'm sure once you make it, it'll become a staple in your dinner rotation as it has in mine.

Sour Cream Lasagna

1 lb ground beef or turkey (I actually just cook a couple breasts of chicken and then shred it)
16 oz. spaghetti sauce
1 cup cottage cheese
1 cup sour cream
2 tsp. Italian seasonings to taste
8oz. lasagna noodles, cooked al dente (or you can use Barilla no-boil noodles)
1 cup shredded cheddar cheese
parmesan cheese to taste (optional)

Preheat oven to 350 degrees. Mix together meat, sauce, sour cream, cottage cheese, and 1 tsp. Italian seasoning. Layer in 9x13 dish: noodles, meat, noodles, meat. Top with cheddar cheese, 1 tsp. Italian seasoning, and parmesan cheese (gives a little extra flavor). Bake uncovered for 30 minutes. Serve.