As promised, I said last week that I would share the recipe I found on that inspirational site. Well here it is.
I tend to prepare our dinners in the morning when my energy is best. With MS, by the late afternoon, I’ve run out of steam and the thought of putting together a nice meal for my sweetie and I becomes a daunting task. When I use my morning energy to my advantage it makes my dinner prep much easier. I just have to put the casserole or whatever it may be that I’ve made in the morning into the oven, make a salad and voila….dinner is served.
Remember a few weeks ago I told you about the EAT FAT, GET THIN way of eating with high healthy fats and low or no carbs. Well this recipe fits right into that diet protocol.
CHICKEN BROCCOLI CASSEROLE
2 tbsp organic coconut oil, divided
4 cups fresh organic broccoli florets
1 medium red onion, diced
Himalayan salt and fresh ground pepper
8 ounces organic cremini mushrooms, sliced
3 cups cooked chicken, shredded (I use leftovers from our roast chicken dinner enjoyed 2 nights ago)
1 cup organic chicken broth or veggie broth
1 cup full fat coconut milk
2 organic pasture raised eggs
1/2 tsp nutmeg
Directions: Heat your oven to 350 degrees. Prepare a casserole dish by greasing it with half of the divided coconut oil and set aside. Steam broccoli until just barely cooked. In a saucepan melt the rest of the coconut oil and brown the onions. Season with the salt and pepper. Add the mushrooms, sauté until cooked. Transfer the broccoli, mushrooms and onions, shredded chicken into the casserole dish and stir to evenly blend.
In a bowl stir together the broth, coconut milk, eggs, nutmeg with a bit more salt and pepper. Pour this liquid into the casserole dish. Mix in and make sure that the ingredients are covered by the liquid. Place the casserole into the oven for 35 to 40 minutes until set in the middle. Take out of the oven and let sit for 5 minutes before serving.
This recipe is tasty and fulfilling with a nice, fresh crisp greens salad on the side.