November 6, 2015

My College Kitchen: Easy, Budget-friendly, Paleo Chicken Casserole


I told you a couple of weeks ago how I am really trying to clean up my diet, not for any desired look {:okay maybe a little bit for how I want to look:} but for my healthy. I want to be healthy. The pace of my life these days seems to be about that of a cheetah on the way to kill its next meal. And I have realized the importance of what I fuel my body with for these marathon days, weeks, and months. This isn't a pity party I invited y'all to; I love my life, but it is full so what I eat matter now more than ever. 
So my dilemma has been - how do I eat these well balanced, full of nourishment, I love my body enough to give it what it needs and not what it wants meals on a college girl's shoestring budget? 
I have done a ton of Pinteresting, reading, and research and it basically comes down to planning and strategizing. {:You were hoping I wasn't going to tell you the same things everyone else has been telling you, weren't you?:} Good news is I have done some of that research for you and can now just share the goodness, yeah?
Today's meal is one I originally found here and I have just adapted it and made it work for me. Oh and by the way I would never share anything that was similar to cardboard or rubber...these recipes are yumm-o and all non-Paleo housemate approved!
Ingredients: 
  • 2 tablespoons coconut oil
  • 4 cups broccoli florets
  • 1 medium white onion diced
  • sea salt and pepper
  • 8 ounces of mushrooms
  • 2-3 chicken breasts
  • 1 cup chicken or vegetable broth {:homemade if strict Paleo:}
  • 1 can full fat coconut milk
  • 2 free range eggs
  • 1/2 teaspoon nutmeg

Cooking Instructions:

  • Preheat oven to 350.
  • Cook the chicken over medium heat until no longer pink.
  • Take two forks and shred the chicken.
  • Prepare the casserole dish by using 1 of the 2 tablespoons of coconut oil to grease the dish.
  • Steam the broccoli florets until barely cooked and set to the side.
  • With the other teaspoon of coconut oil sauté the onions and mushrooms in a pan adding salt and pepper to your liking. Remove from heat.
  • Combine the broccoli with the mushrooms and onions and distribute evenly into the casserole dish. Distribute the shredded chicken over the broccoli, mushrooms, and onions evenly.
  • In a separate dish combine the broth, coconut milk, eggs, nutmeg, and a pinch of salt and pepper and whisk.
  • Pour the mixture over the other ingredients in the casserole dish evenly and make sure all the contents are covered.
  • Cook for 35-40 minutes, allow to cool for 5 minutes and Bon- Appetite!

This dish gave me six generous meals. I put three in the fridge for the week and I put the other three servings in the freezer to eat on busy days. It freezes like a dream and was the perfect meal to pull out in the morning when I knew I would get home late and have no desire to cook. 

Hope you all love this dish as much as I do. It is a southern food-lovin girl's Paleo dream. 
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