Chicken Broccoli Casserole

Grass Fed Girl

Ingredients:

  • 2 Tbsp coconut oil, divided
  • 4 cups fresh broccoli florets
  • 1 medium white onion, diced (use less onion to cut carbs, if desired)
  • Sea salt and pepper
  • 8 oz. mushrooms sliced
  • 3 cups cooked chicken, shredded
  • 1 cup chicken bone broth (buy here)
  • 1 cup full fat coconut milk (organic heavy cream will also work)
  • 2 eggs (pastured soy free are best)
  • 1/2 tsp nutmeg

Directions:

  1. Preheat the oven to 350 degrees. Grease a casserole pan with half the coconut oil and set aside.
  2. Steam the broccoli until just barely cooked and set aside, uncovered.
  3. In a sauce pan melt the coconut oil, brown the onions and season with salt and pepper. Add the mushrooms, saute until cooked and move the pan off the heat. Transfer the broccoli, mushroom, onions, and shredded chicken into the casserole pan distributing evenly.
  4. Mix the bone broth, coconut milk, eggs, nutmeg with a generous pinch of salt and pepper in a bowl with a whisk and pour it over the contents of the casserole dish. Make sure the mixture is spread evenly and all the contents are covered.
  5. Place the casserole in the oven and cook for 35 to 40 minutes until done in the middle. Remove from the oven and let it cool for 5 to 10 minutes before serving.
  6. Serve and enjoy!

Roasted Broccoli and Shrimp

I think that this dish from The Wednesday Chef is one that might actually get my kids to eat broccoli! Remember that the shrimp needs to be thawed/fresh, shelled, and deveined. Personally, I’d also serve this with a side salad and maybe even some couscous. Whatever you serve it with, or if you eat it alone, I am sure it will be delicious.

Ingredients (serves 4):

  • 2 pounds broccoli, cut into bite-size florets
  • 4 Tablespoons (1/4 cup) extra virgin olive oil
  • 1 teaspoon whole coriander seeds (or 1/2 teaspoon ground)
  • 1 teaspoon whole cumin seeds (or 1/2 teaspoon ground)
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/8 teaspoon hot chili powder
  • 1 pound large shrimp, shelled and deveined
  • 1 1/4 teaspoons lemon zest (from 1 large lemon)
  • Lemon wedges, for serving

Directions:

  1. Preheat oven to 425 degrees.
  2. In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and chili powder. In a separate bowl, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.
  3. Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes.
  4. Add shrimp to baking sheet and toss with broccoli. Roast, tossing once halfway through, until shrimp are just opaque and broccoli is tender and golden around edges, about 10 minutes more.
  5. Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.

Roasted Broccoli and Bacon

Just in time for Thanksgiving, NomNom Paleo has a delicious, and easy side dish that you can serve at home or take to any holiday get together.

Ingredients:

  • 2 bunches of broccoli
  • 5 peeled cloves of garlic
  • 4 slices of bacon cut into bite-size pieces
  • a few good glugs of macadamia nut oil, avocado oil, melted ghee, or melted lard
  • salt and pepper

Directions:

  1. Cut the broccoli into florets. Toss the broccoli, bacon, and garlic cloves in a gallon-sized Ziploc bag to store in the fridge until  ready to roast them.
  2. When ready to roast the broccoli,  preheat the oven to 400 F and add some fat in the Ziploc bag along with a generous amount of salt and freshly ground black pepper. Seal the bag, shake vigorously, then dump the contents on a foil lined baking tray.
  3. Make sure it all fits in one layer or the broccoli won’t brown properly. Roast the broccoli for 30-35 minutes, rotating the tray and flipping the contents every 10 minutes or so.
  4. Serve and enjoy! For variation, I think this dish tastes great with a bit of acid (a squeeze of lemon or a splash of your favorite vinegar) and/or a shower of microplane-grated parmesan cheese (if you tolerate dairy).