Spaghetti Squash and Chicken Casserole

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Spaghetti squash is one of my FAVORITES!  SO yummy, and I love how filling it is!  Of course, if you’ve ever even laid eyes on my blog before, you know I am going to now share the health benefits of this awesome squash with you in the following pin!

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Now, do you see why I love this stuff?!?  This casserole has plenty of spaghetti squash as well as other healthy ingredients like onion and chicken breast.

I made this for dinner, but after eating it I think it would make a great breakfast casserole as well.  Really any time of the day, this stuff is GREAT!

SPAGHETTI SQUASH AND CHICKEN CASSEROLE

Ingredients

  • 2 medium spaghetti squash, cut into rings and seeded
  • 1 large red onion, chopped into thin slices
  • 1.25 lbs boneless skinless chicken breast
  • 2 Tbsp. olive oil
  • 1 cup light canned coconut milk
  • 1/2 tsp. garlic granules
  • 3 eggs
  • 2 oz soft goat cheese
  • sea salt and pepper, to taste

Directions

1.) Preheat the oven to 400 degrees.  Line a baking sheet with parchment paper and place the spaghetti squash rings on the sheet.  Drizzle with a bit of olive oil, and bake in the oven for 40  minutes.

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2.) Bring a large pot of water to a boil.  Add the chicken and cook for 30 minutes.  Remove the chicken and cut into bite size pieces.  Set aside.

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3.) Heat the 2 Tbsp. of olive oil over medium heat in a large frying pan.  Add the onions and cook, stirring often, until tender.  Add the chicken and continue to cook, stirring occasionally, until the chicken is very lightly browned.

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4.) While everything is cooking, create a sauce in a medium bowl by combining the coconut milk, eggs, cheese and garlic granules.  Stir until smooth and well combined.

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5.) Once the spaghetti squash is done baking, take out of the oven and remove the skins.  Use a fork to break the squash into strings.  Spray a 8 by 11 baking dish with olive oil.  Place the squash in the bowl followed by the onions and chicken.  Stir to combine.  Pour the sauce over top and stir to disperse evenly.

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6.) Place the casserole in the oven and bake for 50 minutes until the top is lightly browned.

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7.) Allow to set for 5-10 minutes, then use a knife and spatula to cut into pieces to serve.  Season with sea salt and pepper.

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AWESOME!  Enjoy! 🙂

Sweet Potato and Chicken Casserole

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Soooo, here is the best thing ever!  This casserole…THIS CASSEROLE!  It is SO yummy!  I got the idea for this from the following pin.

049 loaded potato chicken

I changed a lot of the ingredients to make this much healthier, but the result is still a creamy, cheesy, plate of delight!  You will love it!  I replaced the potatoes with sweet potatoes, because they are SO much better for you (I don’t eat potatoes for a few different reasons, but I LOVE sweet potatoes!).  Doing this made this dish full of beta carotene (Vitamin A), which is a highly important antioxidant, as well as giving it tons of other health benefits such as the following.

  • Good for the heart (prevents heart disorders)
  • Great for the immune system
  • Cancer fighting
  • High in Vitamin D

This dish is also great for anti-stress.  Sweet potatoes contain magnesium which is a calming mineral.  That along with this tasting like total comfort food can really aid in bringing your stress levels down.

SWEET POTATO AND CHICKEN CASSEROLE

Ingredients

  • 4 1/2 cups chopped sweet potato
  • 3 large chicken breasts, chopped into bite size pieces
  • 2 cups goat’s milk cheddar cheese
  • 4 green onions, chopped
  • 1/2 tsp. sea salt
  • 1/4 tsp. garlic powder
  • 1/2 cup canned coconut milk (the creamy part from the top of the can)

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Directions:

1.) Preheat the oven to 350 degrees and use a small amount of olive oil to grease a 8 by 11 baking dish.

2.) In your baking dish, layer your ingredients as follows: 1/2 of the sweet potatoes, 1/2 of the chicken, 1/2 of the green onions and 1/3 of the cheese.  Then repeat this using up the ingredients, except the cheese, you will be left with 1/3 of the cheese.  Set that aside.

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3.) In a small bowl, mix together the coconut milk creme, sea salt, and garlic powder.  Drizzle over the top of the casserole.

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4.) Cover the casserole with aluminum foil and bake in the oven for 1 hour.  Remove from the oven and uncover.  Sprinkle the remaining cheese over the top of the casserole and bake for an additional 20-30 minutes.

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5.) Remove from the oven and let sit for about 5 minutes.  Transfer to plates and serve.

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Enjoy! 🙂

HEALTHY COMFORT FOOD?!?! YES, PLEASE!!!

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This time of year just screams “Comfort Food!”.  The chilly weather along with the rain makes for a perfect atmosphere to want to indulge in some really yummy food that will warm our bellies and our hearts!  Unfortunately, most comfort food is not very good for you.  I saw this pin on Pinterest for a chicken casserole.

King-Ranch-Chicken-Casserole-by-Five-Heart-Home_700pxTitle

Oh my goodness, that looks terrific!  The nutrition of it isn’t as great, but this pin inspired me to come up with a dish that truly tasted like comfort food while still being nutritious.  The result?  A dish that I don’t even know what to call other than delicious!  Yum, this stuff is GOOD!  I decided to classify it as a casserole made with veggies, chicken, and cheese.  The goat’s milk mozzarella really pulls this together and you will have a hard time believing this is as good for you as it is!  Yes, healthy comfort food does exist, and it exists in this dish!!!

CHICKEN VEGETABLE CASSEROLE

Ingredients:

  • 2 zucchinis
  • 1 head cauliflower
  • 1 1/2 cups cherry tomatoes
  • 1 red onion
  • 1 green bell pepper
  • 1 lb.  chicken breasts
  • 8 oz. goat’s milk mozzarella cheese
  • 1 pint tomato sauce (I used my homemade tomato sauce – it’s SO good, and great for you!)
  • 2-4 Tbsp. olive oil
  • garlic powder

Directions:

1.) If you are making your own tomato sauce, prepare the sauce.  If you are using store bought tomato sauce, skip this step.

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2.) Preheat the oven to 400 degrees.  Cut zucchini and cauliflower in small chunks and cut cherry tomatoes in half. Place on parchment lined baking sheet, drizzle with olive oil, and bake at 400 for 30-35 minutes.  After removing from the oven, reduce heat to 350.

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3.) Heat 1 tbls. of olive oil in a skillet. Add thinly sliced onions. Cook until caramelized, 10-15 minutes. Remove from heat and set aside.

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4.) Chop your chicken breast into small cubes and sprinkle with garlic powder.  In the same skillet as you cooked the onions, heat 1 Tbsp. of olive oil.  Add the chopped chicken breasts and cook until cooked through and browned on all sides. Remove from heat and set aside.

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5.) Chop your green bell pepper into small pieces.  The same pan you cooked the onions and chicken in should have enough juice/oil left over that you don’t have to add anymore olive oil, but you can add a bit of olive oil if needed. Cook the chopped bell peppers for about 5 minutes. Set aside.  While the bell peppers are cooking shred your cheese.

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6.) In a large bowl, combine the roasted cauliflower, tomatoes and zucchini with the chicken and the bell peppers.

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7.) Now we will assemble our casserole! Place 1/3 of veggie and chicken mixture on bottom of 9 x 13 inch greased baking dish, next top with a 1/3 of the tomato sauce, and then top with 1/3 of the cheese.

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8.) Continue this layering process, but on the third layer, add the caramelized onions before the cheese.  In other words, the third layer will go 1/3 chicken and veggie mix, 1/3 tomato sauce, caramelized onions, 1/3 of the cheese.

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9.) Place in the oven and bake at 350 degrees for 20-25 minutes until the cheese is completely melted.

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10.) Let cool to desired temperature and serve.

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Cozy up and get ready to be comforted!  This stuff will knock your socks off!  It’s SO good!!!  Enjoy! 🙂