Showing you guys how simple and easy it is to make a nutritious and delicious breakfast casserole for your week with very little prep on your part! My good friend makes these casseroles like every week for breakfast, and I never realized how much easier it was to just use pre-prepared frozen vegetables, so I am spreading the word. All you need to do is go to the store, pick out 1 lb of your favorite ground meat (I chose 365 Pork Breakfast Sausage), 2 bags of your favorite pre-prepared frozen vegetables (I chose Stahlbush Sweet Potatoes and Cascadian Farm Riced Cauliflower Blend - Bell Peppers & Onions), a carton of eggs, and unsweetened coconut or almond milk (I used So Delicious Coconut Milk Sugar Free Original). Only 5 ingredients, plus some spices! Next, take your frozen veggies out in the morning to thaw, or let them thaw out while you make your lunches for the week. When you're ready to make the casserole, just cook your 1 lb of meat on the stove top until done. Then, oil your casserole dish, and throw in your cooked meat with your frozen veggies. In a separate bowl, whisk the eggs, milk, and spices together, then pour over the meat and veggie mixture. Last, bake in the oven at 350 degrees for 45 minutes, and done! This casserole makes 6 servings, and with the specific ingredients that I used (mentioned above), each serving had 17g Fat, 13g Carbs, and 23g Protein.

Unsure about where to start with changing your health and lifestyle around? Setting aside 20 minutes of prep time to make a super easy breakfast casserole (like this one) is all I recommend for now! You now have a pre-made delicious and satisfying breakfast full of whole food sources to start your days for the next week. Pick ONE daily habit (or meal) to change, and implement! Only ONE! No need to do anything more until you have consistently implemented that ONE daily change overtime, and are confident you secured it's spot into your life. Focusing on less helps you achieve more. Reach out if you need help or have any questions! 

​Easy Paleo Breakfast Casserole
Ingredients:

• 1 pound Italian sausage or breakfast sausage (no added sugar)
  • (I  like to use Jones Dairy Farm Pork Sausage found in Wegman's frozen meat section, or 365 Pork Breakfast Sausage from Whole Foods) 
• 2 bags of Frozen Veggies (below is a list of my favorites):
  • ​Stahlbush Sweet Potatoes 
  • ​Stahlbush Colorful Sweet Potatoes 
  • Cascadian Farm Fire Roasted Sweet Potatoes
  • Cascadian Farm Root Vegetable Hashbrowns (Yukon Gold Potatoes, Carrots, & Sweet Potatoes)
  • Cascadian Farm Riced Cauliflower Blend (Bell Peppers & Onions)
  • Cascadian Farm Riced Cauliflower Blend (Roasted Sweet Potatoes & Kale)
  • Green Giant Riced Cauliflower 
  • Green Giant Riced Veggies Cauliflower & Sweet Potato 
  • Green Giant Riced Veggies Cauliflower with Lemon & Garlic
  • Green Giant Riced Veggies Cauliflower Medley
  • Green Giant Riced Veggies Cauliflower & Broccoli
• 8 eggs
• 1/2 cup coconut milk or almond milk (no added sugar) 
• salt and pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Directions:

1. Take frozen bags of vegetables out of freezer to thaw.
2. Preheat oven to 350 degrees.
3. Cook and crumble sausage. Drain excess grease and set aside.
4. If your vegetables are still pretty frozen and you wish to cook them some first, throw some ghee or coconut oil in the skillet, and toss the vegetables until soft. However, if your vegetables have thawed out enough you can skip to the next step.
5. Grease a 9x13 casserole dish with ghee or coconut oil. Pour all vegetables and cooked sausage into the dish, and mix around evenly. 
6. In a bowl, whisk together eggs, milk, salt and pepper (a few shakes of each), garlic powder, and onion powder. Pour evenly over sausage mixture.
7. Bake for 45 minutes, or until eggs are cooked.

Inspired by this recipe here

This came out tasting amazing! Don't be scared away by the list of ingredients and long winded directions. Whole Foods has sugar free bacon, pre-cut sweet potato cubes, and chopped Brussels, which will make your life in the kitchen easier. Actually, most grocery stores these days sell the pre-cut vegetables if you want to save some time in the kitchen, but spend a little more money. I didn't end up adding the nutritional yeast simply because I've never bought it before and didn't think I would use it enough if I did purchase it. That ingredient would give the casserole a cheesy flavor though without using cheese. As for the directions, I just used them as a guide and ended up baking the bacon on a sheet pan in the oven for 10-12 minutes. I then removed and set the cooked bacon aside, and poured half the bacon grease into the casserole dish (leaving the other half on the sheet pan). I then put the sweet potatoes and onions in the casserole dish and the Brussels on the sheet pan, mixing both around with the bacon grease. I then cooked both in the oven for 20 minutes, and mixed everything around at the 10 minute mark. Since baking everything in the oven does not require a lot of attention, I preferred preparing everything this way instead of closely following the directions below. Plus, I was able to meal prep my Instant Pot meal at the same time while everything was being prepared in the oven. After the sweet potatoes and Brussels were done in the oven, I followed the rest of the directions below as is. I accidentally used majority of the can of coconut milk though, which actually turned out working pretty well, so that makes me think you can add more coconut milk if you want to. Anyways, I just wanted to detail how I made this for those who looked at the recipe below and thought it was was too much for them. This was a delicious meal to mix up the breakfast meal prep! 

Paleo Breakfast Casserole 
Ingredients:

• 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 Brussels sprouts tops removed and either quartered or 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
• 1/3 cup full fat coconut milk
• 1/2 tsp salt plus to suit your taste
• 1/4 cup nutritional yeast (I omitted this - it is for a cheesy flavor though, so you can also sub Parmesan if you include dairy in your diet)
• 1/2 tsp garlic powder
• Black pepper to taste

Directions:

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 med/hi 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 your onions*
3. Now it's time to roast your sweet potatoes and brussels sprouts. Toss the sweet potato rounds with your cooking fat of choice and sea salt to taste (generous pinch for me) and arrange, (overlapping since they will shrink after roasting) over the bottom of your casserole dish.
4. Now do the same with your brussels sprouts, this time arranging them 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, it's time to 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. Your goal is to cook the onions long and slow (about 25 minutes) to bring out the most flavor! Once they're 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. Now it's time to assemble the casserole! Lower your oven heat to 400 F, then 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!

Notes:
*If you want to use a different cooking fat to caramelize the onions, coconut oil or ghee are your best bets!
**Melted coconut oil, ghee, or light-flavored olive oil will work well here
***If you wish to freeze this casserole to make ahead of time, cover tightly and freeze before the final baking step.

Original recipe found here

This turned out AMAZING! The original recipe is below, but I totally just took the concept of this recipe and made it on my own. Mainly, I made the shredded chicken and sweet potato mash the way I usually like to make it (here's the blog post for both of those recipes). I also did not bake the sweet potato with the casserole because I typically meal prep 8 lbs of sweet potato, which is basically a whole separate casserole in itself. Since I left the sweet potato out of the casserole though I decided to throw in two bags of Green Giant Riced Cauliflower with the chicken instead, which was a nice sneaky way to add vegetables into this recipe without changing any flavor or consistency. If you decide to try that out too just make sure to warm the rice up first - don't throw frozen rice in with the chicken! As for the BBQ sauce, I had a bottle of Steve's PaleoChef Peach BBQ already in my pantry, so I went ahead and used that for my BBQ sauce. I also like using ​Tessemae's BBQ sauce, which I have found at my local Whole Foods and Wegmans. The recipe below also includes a homemade paleo BBQ sauce if you don't wish to purchase a paleo one. If you are not totally committed to paleo though, then feel free to just use your favorite BBQ sauce. Note, I did end up using the entire bottle of Steve's PaleoChef Peach BBQ with my casserole, which is a little over 1 cup. Also, when serving it definitely does not keep its shape like a casserole should, I just took a picture of the best looking slice I had. One last note I have is that you have to cook and shred the chicken first, so if you have time earlier in the day or the day before to get that done then you will thank yourself later since that will add time to your prep. Overall though this was a super simple recipe to throw together and really turned out so delicious!
​
​BBQ Chicken Sweet Potato Casserole
​Ingredients:

• 3 pounds boneless, skinless chicken breasts, rinsed and patted dry
• 1 1/2 teaspoons fine sea salt, divided
• 1/2 teaspoon ground black pepper, divided
• 4 tablespoons ghee, or coconut oil, divided
• 3 pounds sweet potatoes (or white if you prefer) [6 to 8 if they’re small]
• 1 cup BBQ sauce, store-bought or homemade (recipe below)
• 1 tablespoon plus 2 teaspoons apple cider vinegar
• 1/4 cup diced purple onions, for garnish
• 1/4 cup chopped fresh cilantro leaves, for garnish

Directions:

1. Season both sides of the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
2. To sear the chicken, melt 1 tablespoon of ghee in a large saute pan over high heat. When the ghee is melted, add the chicken. Sear for 3 to 5 minutes per side, until lightly browned.
3. Cook the chicken using one of these two methods:
   Stove top option: Pour enough water into the pan to cover the chicken, place the lid on the pan, and simmer over medium heat for 20 to 30 minutes, until cooked through. While the chicken is cooking, follow Step 4 to prepare the potatoes.
   Slow cooker option: Transfer the seared chicken to the slow cooked, add enough water to cover the chicken, and cook on high for 3 to 4 hours or on low for 6 to 8 hours. When the chicken has about 30 minutes left to cook, prepare the potatoes.
4. Prepare the potatoes: Peel the potatoes and cut them into 1-inch cubes. Place the potatoes in a large pot and cover with water. Place the pot over high heat and bring to a simmer. Cook for 20 to 30 minutes or until the potatoes are easily pierced with a fork. Drain and place the potatoes either in a large bowl or back in their cooking pot. Using a potato masher, mash the potatoes with the remaining 3 tablespoons ghee, 1 teaspoon salt, and 1/4 teaspoon pepper.
5. When the chicken is cooked, shred it using either the paddle attachment of a stand mixer or two forks. Toss the shredded chicken in 1/2 cup of the BBQ sauce.
6. Preheat the oven to 350 degrees F. Spoon the seasoned mashed potatoes into a 9 by 13-inch baking dish, then layer the BBQ shredded chicken on top. Mix the remaining 1/2 cup BBQ sauce with the vinegar and drizzle it over the top of the chicken.
7. Bake for 30 minutes, until the top just starts to brown.
8. Let cool, then garnish with the onions and cilantro. Serve warm.

Homemade BBQ Sauce
Yields: 3 1/2 cups
Ingredients:

• 1 [15-ounce] can strained tomatoes or tomato sauce
• 1 [6-ounce] can tomato paste
• 1/2 cup apple cider vinegar
• 1/2 cup coconut aminos
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper

Directions:

1. In a medium-sized saucepan over medium heat, whisk together all of the ingredients until well combined. Bring to a simmer and continue to whisk for an additional 5 minutes.
2. Remove from the heat and let cool for at least 5 minutes.
3. Use right away or transfer to a jar for storage in the refrigerator for up to 2 weeks.

Original recipe found here

I mentioned last week that it was time to pick out some casserole dishes to make for meal prep, so here is another good one! If you've never made a paleo Shepherd's Pie before then you are missing out. I have never made one that I disliked, plus they are super simple to prep and throw in a casserole dish to bake. I decided to try out this new recipe below, but if you scroll through the casseroles category (on the side bar to the right) you can find a couple other ones that I've made in the past (or you can just type Shepherd’s Pie in the search bar). This particular one turned out amazing though! I diced the pepper, onion, and carrots in the food processor because I was lazy this weekend and did not want to do any chopping. Just throwing that note out there for anyone else that finds chopping to be too consuming. Also, the original recipe calls for flaxseed meal instead of egg whites, so if you have that ingredient and want to use it then check out the link below. This Shepherd's Pie turned out so delicious and is definitely worth trying!

Shepherd’s Pie with Sweet Potato Topping
Ingredients:

• 2 lb. grass-fed ground beef
• 4 medium carrots, peeled and chopped
• 1 green pepper, chopped 
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1/2 teaspoon dried rosemary
• 1 teaspoon chili powder
• 1/2 teaspoon sea salt or to taste
• 1/2 teaspoon black pepper
• 6 ounces tomato paste 
• 2 egg whites (I used 4 Tbsp Egg Whites)

Sweet Potato Topping​:

• 3-4 medium sweet potatoes peeled and cubed 
• 1-2 tablespoon coconut oil or butter
• 1/2 teaspoon chili powder
• 1/2 teaspoon sea salt

Directions:

1. Preheat oven to 375℉.
2. In a skillet on medium heat. Begin to brown ground beef.
3. Once beef is partially browned, add chopped carrots, onions, peppers and minced garlic.
4. Cook on medium heat until carrots are soft, about 10 minutes. You may begin making the topping while the meat filling cooks.
5. Once the carrots are soft, stir in tomato paste, egg whites, seasonings salt and pepper.
6. For the topping: Steam or bake (at 375℉.) the sweet potatoes until fork tender. Then add all of the topping ingredients to a food processor (or blender) and process until smooth.
7. Final step: transfer the meat filling to a large casserole dish and top the meat filling with the Sweet Potato Mash.
8. Bake for 20-25 minutes. Remove from oven and serve.

Original recipe found here

Who doesn't love casseroles!? It's been a while since I picked out a casserole recipe for meal prep, so it's time to bring them back. Casseroles are always a great option for meal prep because they typically have little prep and you end up tossing everything together in one baking dish, which eliminates time in the kitchen and time cleaning dishes! Anyways, the original recipe did not add broccoli to the casserole, but I thought this meal could use some more veggies so I threw those in. The original recipe also only called for 1 lb of shredded chicken and 1 egg, but I doubled both of those as you can see. Note, there is no instruction on shredding the chicken. You can bake (or broil) the chicken, let it cool, then throw it in a food mixer to shred, which is what I did. If you are short on time you can also buy a rotisserie chicken and pick that apart to use for this dish. I thought this meal turned out tasting very much Italian and very yummy. If you are skeptical of this recipe or paleo recipes in general, then leave out the broccoli. I personally liked the addition, but I can see others not enjoying those bites. Other then that, every spaghetti squash casserole I've ever made has turned out amazing and that includes this one too. This one is definitely worth giving a try!

Italian-Style Spaghetti Squash Bake
​Ingredients:

• 1 Spaghetti squash (I picked out a medium/large sized one)
• 2 lb. organic boneless chicken breasts, baked or boiled and shredded
• 1 teaspoon extra-virgin olive oil
• 2 clove garlic, crushed
• 3 handfuls fresh spinach
• 3 cups of Broccoli florets
• 1 1/2 cup tomato sauce of choice (homemade or store-bought)
• 2 eggs
• 1 1/2 tablespoons Italian seasoning, more to taste
• 1/2 tsp red pepper flakes, more to taste
• 1 tablespoon garlic powder
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon salt

Directions:

1. Preheat the oven to 375 °F.
2. Cut spaghetti squash in half and scoop out seeds. Drizzle with olive oil, sea salt, and black pepper.
3. Line baking sheet with parchment paper.
4. Lay spaghetti squash face down on baking sheet. Bake for about 30 minutes, until fork tender, and let cool.
5. Once cool, scrape out spaghetti squash using a fork and place in a medium mixing bowl and set aside.
6. In a small skillet over medium-heat, heat oil and sauté garlic. Add spinach and broccoli and sauté until spinach is wilted.
7. Add spinach, broccoli and garlic mixture, shredded chicken, tomato sauce, eggs, and spices to the bowl with the spaghetti squash. Mix until well combined.
8. Transfer entire mixture to a baking dish.
9. Sprinkle with red pepper flakes.
10. Bake at 375 °F for 20 minutes. Broil on high for 3-5 minutes, or until top starts to bubble and brown.

​Original recipe found here

Another week of two casserole recipes for meal prep! Whenever I search for casserole recipes I can't find any, but when I don't look for them I seem to come across all of the casserole recipes. Hard life, I know. This recipe turned out amazing! I think any meal with spaghetti squash is a comforting meal. I ended up doubling the ground beef, spinach, and eggs, but kept everything else pretty similar to as is (might have rounded my spices to get some more in there). Of note, I used a larger squash, so that took closer to 45 minutes to bake in the oven. A good indicator for when the squash is done is when it's soft to touch. Also, since I doubled the beef, I used a 9 x 13 dish and cooked for 30 minutes. This meal turned out so yummy and it was super easy to throw together. Definitely recommend trying this one out!

Paleo Spaghetti Squash Casserole
Ingredients:

• 1 spaghetti squash 
• 1 pound 93/7 lean ground beef (I doubled this)
• 1 handful spinach, finely diced (I doubled this)
• 20 cherry tomatoes, halved
• ½ red onion, diced
• 1 tablespoon minced garlic
• 1 whole egg (I doubled this)
• 2 teaspoons garlic powder
• 2 teaspoon oregano
• 1 teaspoon onion powder
• ½ tablespoon EVOO (Extra Virgin Olive Oil)

Directions:

1. Preheat oven to 400 degrees. Cut squash in half lengthwise. Remove seeds. Place cut side down on a baking sheet, and bake for 25 minutes.
2. While squash is baking, brown ground beef over medium high heat. Drain, and set aside.
3. While your squash and beef are cooking, prepare vegetables. In a large sauce pan, begin to saute red onion, tomatoes, and garlic with EVOO. Add seasonings. Once onions begin to turn translucent, add spinach and cook down.
4. Once squash is done, remove from oven and shred the meat of the squash with a fork. Add to pan with sauteed veggies. Add meat, and egg. Mix together thoroughly.
5. Pour mixture inside a 9 x 9 baking dish, and cook at 400 for 15 minutes.

Original recipe found here

I've made this one before, but it was pre-blogging days, so this is technically my first time posting the recipe. Since I had some extra PaleoChef Wing Sauce from last week's Paleo Buffalo Chicken Casserole, I decided this recipe would be perfect to finish off that bottle. There is really no going wrong with this one. Buffalo chicken, roasted sweet potatoes, and bacon. Deliciousness. This recipe is from Paleo Leap and since I've re-posted a lot of their recipes I figured I would mention it in case anyone wants to check through that blog. It's a great starter paleo blog and all the recipes are pretty simple and easy to make. Anyways, I promise next week I won't make another buffalo chicken recipe, but if you are a fan of buffalo chicken then this recipe, and the one I made last week, are the bomb! 

Sweet Potato And Buffalo Chicken Casserole
Ingredients:

• 2 lbs. boneless skinless chicken breasts, cut into cubes
• 5 sweet potatoes, cut into 1/2-inch cubes
• 1 tbsp. paprika
• 2 tbsp. garlic powder
• 6 tbsp. hot sauce
• ½ cup olive oil or melted ghee
• 1 cup bacon, cooked and cut into pieces
• 1 cup green onions, sliced
• Sea salt and freshly ground black pepper to taste

Directions:

1. Preheat your oven to 400 F.
2. In a large bowl, combine together the olive oil, paprika, garlic powder, hot sauce, and season with salt and pepper to taste.
3. Add the sweet potatoes and chicken, and stir to coat.
4. Empty the bowl into a casserole dish.
5. Bake in the pre-heated oven for 40 to 45 minutes, stirring every 10-15 minutes.
6. Add the green onions and bacon to the dish and place back in the oven for another 5 minutes to let all the flavors combine.

Original recipe found here

Two casseroles for meal prep this week made for a quick day in the kitchen! I altered some of the ingredient amounts in this recipe, which I indicated in parentheses below, but that was just so I had enough protein and carbohydrates across all six meals I was prepping for. Most people do not need 5lbs of sweet potato, however I do and that is why my casserole has a large layer of sweet potato mash. If you don't have a potato masher you can always roast your sweet potatoes in the oven then peel and transfer to a food processor to make the mash. For veggies I picked up a bag of frozen broccoli, cauliflower, and carrots and ended up using the whole bag. Also, I usually hate the excesss liquid when transferring to the casserole dish, but I listened to the directions and kept it and I'm really glad I did. The casserole held together and turned out so flavorful and delicious! This was super easy to prepare and even easier to devour. If you have any questions about the portions or about changing ingredient amounts I'd be glad to help you out!

Turkey and Sweet Potato Shepherd’s Pie
Ingredients:

• Mashed sweet potatoes:
• 4 medium/large sweet potatoes, peeled and cut into chunks (about 10.5 oz / 300 g each; 2.6 lbs / 1.2 kg total) (I doubled this only to get more carbs, most people don't need to double this amount)
• 2 tbsp olive oil
• 1 1/2 tsp smoked paprika
• Sea salt

Filling:

• 2 tsp extra virgin olive oil
• 1 medium onion, chopped
• 1 lb / 450 g ground turkey (I doubled this)
• 2 cups frozen veggies (see notes) (I used entire bag)
• 9 oz / 250 g sliced mushrooms
• 2 tsp coconut aminos (I used 3 tsp)
• 1 tbsp tomato paste (I doubled this)
• 1/2 cup chicken stock
• Sea salt
• Freshly cracked black pepper

Directions:

1. Place sweet potatoes in a large pot. Cover with cold water. Add one teaspoon of salt. Bring to a boil, then reduce to a simmer and cook until very tender, about 20 to 30 minutes (test with a knife to make sure they are cooked through. The knife should come in very easily).
2. Preheat oven to 400F/200C.
3. While the sweet potatoes are cooking, prepare the filling. Add olive oil in a large skillet over medium heat. Add onion, stir and cook until fragrant and onions start to soften, about 3 minutes. Add turkey and break down in small bites using a wooden spoon. Season with salt and pepper. Cook until turkey bites are browned on the outside, but not fully cooked inside. Stir in frozen veggies and mushroom. Add coconut aminos, tomato paste and chicken stock. Stir well to combine and cook until turkey is cooked through, about 5 to 7 minutes. Taste and adjust salt and pepper if needed. Spoon the filling evenly into a large baking dish, including the juice. Set aside while you finish the sweet potato mash.
4. Drain water from the pot, return the sweet potatoes to the pot and mash them using a potato masher. Add two tablespoons of olive oil and stir with a wooden spoon. Season with salt to taste.
5. Spread the mashed sweet potatoes evenly on top of the filling. Use a fork to draw furrows (to create peaks that will get browned!). Sprinkle with sweet paprika.
6. Bake for 30 minutes, until bubbling and browned. If necessary, broil for last 5 minutes. Remove from the oven and serve. It makes great leftovers. (I ended up baking for 40 minutes and broiled for 5 minutes. Again, that's because I doubled the turkey and sweet potatoes.)

​Notes:
About the veggies: you can use your favorite combo of frozen veggies. The original recipe used a mix of corn, peas and bell peppers (technically not paleo). I suggest using carrots, broccoli, cauliflower, or peppers.

Original recipe found here

It's back!!! I made this for a friend the other week and have been craving it for myself ever since. I've posted this one before and have had a ton of friends make this and love it! Last time I made this I used PaleoChef Sriracha Sauce for the buffalo sauce, so this time I tried out PaleoChef Wing Sauce. To be honest, I can't remember what the Sriracha sauce was like compared to this Wing Sauce, but both turned out amazing so I'm not too worried about it. I made my own shredded chicken, but using rotisserie chicken is an easier route if you don't want to make and shred your own chicken. Life hack for shredding your own chicken: bake your chicken, let it cool, put it in a food mixer, and done! No more sore forearms from pulling apart chicken with two forks. Anyways, don't forget toppings for this dish. I used salsa and guacamole because that's what I've done in the past and have really liked. If you have not made this casserole dish yet then stop waiting! It's the most simple, quick, and delicious meal ever and even my non-paleo friends really enjoyed it!

Paleo Buffalo Chicken Casserole
Ingredients:

• 1.5 large head cauliflower, grated
• 6 eggs
• 1.5 pound chicken, cooked and shredded (You can also use rotisserie chicken!)
• 1/2 white onion, diced
• 1.5 red bell pepper
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• 1/2 cup buffalo sauce (I used PaleoChef Wing Sauce)

Optional Toppings:

• Crispy bacon
• Diced red onion
• Diced green onion
• Diced avocado
• Diced tomato

Directions:

1. Preheat oven to 400° F.
2. In a large bowl combine the grated cauliflower and eggs. Mix well until full incorporated.
3. Stir in the remaining ingredients and pour into a casserole dish.
4. Bake for 45-60 minutes depending on what size dish you used. Mine is a 2.5 quart round dish and I baked it for exactly 1 hour.
5. Top with desired toppings and serve.

Original recipe found here

I haven't made a casserole in a while, so when I stumbled on this recipe I had to give it a try. I know this looks a little strange, but it turned out tasting amazing! I switched out the pound of sausage for two pounds of ground beef just so I could get more protein in the meal, but other than that I made the recipe as is. If you are a fan of a creamy, mushroom, and garlic sauce (like I am), then you will absolutely love this meal! Also, something about spaghetti squash is just really comforting. Anyways, if you make the recipe with sausage I guarantee it would turn out amazing as well. This was such a simple casserole recipe to throw together and only took about 45 minutes to make. There is no reason no to try out this one out!

Creamy Garlic Spaghetti Squash Casserole
Ingredients:

• 1 medium spaghetti squash
• 4 cups broccoli florets
• 1 lb sausage (I subbed for 2lbs ground beef)
• 2 cups mushrooms - diced
• 2 tbsp crushed garlic paste
• 16 oz coconut milk
• 1/4 cup arrowroot flour
• Salt and pepper

Directions:

1. Preheat oven to 425 degrees Fahrenheit.
2. Slice the spaghetti squash lengthwise and scoop out the seeds. Place the two halves face-down on a baking sheet and place in the oven to bake for 30 minutes.
3. While the squash is cooking, get the sausage going. Heat a large pan over medium heat and add in the sausage. Break it into pieces with a spatula and cook, stirring occasionally, until browned and cooked through, about 8 minutes. Remove from pan and set aside. Reserve at least 1 tbsp of fat in the pan for the sauce you'll make later.
4. Remove squash from oven after 30 minutes and set aside to cool. Keep the oven on at 425 degrees.
5. While the squash is cooling, prepare the creamy garlic sauce. Heat the same pan you cooked the sausage in over medium heat. Once hot, add mushrooms and cook until they begin to soften, about 2 minutes. Add in the arrowroot flour and crushed garlic and stir around to mix well with the mushrooms, about 1-2 minutes.
6. Next, add in coconut milk, stirring constantly for 2 minutes. Be sure to mix well to dissolve all of the flour into the milk (you don't want any flour clumps). Use a whisk to mix if needed. The sauce will bubble and thicken, keep stirring to prevent burning. After 2 minutes turn heat down to low and simmer.
7. Now, put it all together. With a fork, scrape out the spaghetti squash "noodles" into a medium casserole dish. Add the cooked sausage, broccoli, and creamy garlic sauce. Mix everything together well.
8. Place back in the oven to bake for 15 more minutes. Remove and serve.

Original recipe found here