Posts Tagged ‘Casserole’

Summer Veggie Shrimp Bake (Grain-Free)

Recently, I’ve been getting a lot of views on one specific post of mine: my Shrimp and Chicken Fajitas.

This has resulted in me craving some good ol’ shrimp lately. Since fresh summer veggies are everywhere right now, I decided to pair the two together 🙂

Summer Veggie Shrimp Bake

Summer Veggie Shrimp Bake

Ingredients:

1 large onion

2 yellow summer squash

1 eggplant

2 green peppers

1 pint of grape tomatoes, halved 

1/2 + 2 tbsp cup parmesan cheese

1/4 cup of chopped fresh basil

3 garlic cloves, minced

2 tbsp avocado oil

salt and pepper

1 lb raw shrimp

Directions:

Preheat the oven to 350 degrees and grease a large baking dish.

Chop the onion, squash, eggplant, and peppers into bite-sized pieces and toss in a very large bowl. Add in the tomatoes, 1/2 cup parmesan cheese, basil, garlic, avocado oil, salt, and pepper. Mix altogether and spread into the baking dish. Place in the oven for 30 minutes.

While baking, remove the shells from the shrimp and cut into bite-sized pieces. Place in a bowl and mix with the remaining 2 tbsp of parmesan cheese.

After the 30 minutes are up, taking the baking dish out of the oven and up the temperature to 425 degrees. Mix the shrimp into the veggie dish and place back in the oven for 15 minutes. Let cool before serving.

Vegetable Casserole (Paleo)

This casserole definitely fits the bill as comfort food. It has a rich taste that you can (and will) keep piling into your mouth. Unlike most comfort food, however, this casserole is jammed packed with veggies and all-good-for-you ingredients. So feel free to go back for second, third, and forth helpings!

Vegetable Casserole (Paleo)

Vegetable Casserole (Paleo)

Ingredients:

1 cauliflower, chopped into florets 

2 tbsp ghee

1 lb green beans, chopped into bite-sized pieces

1 onion, chopped

1 cup raw carrots, coined

1/2 cup celery, chopped

1 cup fresh spinach, roughly chopped

3/4 cup canned coconut milk

2 eggs

2 tsp garlic powder

salt and pepper, to taste

Directions:

Preheat the oven to 350 degrees and grease a 9×13 baking dish.

Place cauliflower into a pot with water and bring to a boil. Cook until tender. Drain and transfer cauliflower to a food processor. Add in ghee and blend until cauliflower is at a mashed potato-like consistency. Transfer cauliflower to a large bowl. Add in the rest of the ingredients and stir all together.

Spread the casserole ingredients into the baking dish. Place in the oven for 40 minutes. Let cool before serving.

Baked Chicken Zucchini “Pasta”

Yup, it’s that time of year again. Time to savor the last few weeks of summer and then prepare to say hello to fall!

Aside from the craziness of beginning up school again, I really have no complaints about fall.

Actually, maybe one: no more in-season zucchini 😦

Bummer.

And so, with fall rapidly approaching, I wanted to post a few more summer-like recipes before moving into the fall realms of squash and pumpkins.

You win some, you lose some.

Baked Chicken Zucchini “Pasta”

Baked Chicken Zucchini “Pasta”

Ingredients:

2 large zucchinis

1 tbsp avocado oil

1 onion, chopped

2 tbsp minced garlic

1 tbsp dried basil

1/2 tbsp oregano

1 tsp crushed red pepper flakes

salt and pepper

2 portabello mushrooms, chopped

14 oz can of fire roasted crushed tomatoes

2 eggs

1/2 cup shredded mozzarella + extra for topping

1 cooked chicken breast (I use leftovers from the grill), diced

Directions:

Spiral zucchinis into “noodles,” place in a colander (with a bowl beneath the colander) and sprinkle with a generous amount of salt. Set aside for zucchinis to release water.

Preheat the oven to 375 degrees. Place oil in a deep skillet over medium-low heat and add onion, garlic, basil, oregano, pepper flakes, salt and pepper. Sauté for 5-8 minutes. Add in mushrooms and cook for another 5 minutes. Add in tomatoes and bring to a boil. Let cook for 10-15 minutes.

Meanwhile, squeeze zucchini of all excess water and place in a bowl. Add in eggs, 1/2 cup cheese, and chicken and mix altogether. Once sauce in done, mix that in as well.

Pour entire mixture into a 9×13 baking dish and top with desired amount of extra cheese. Place in oven for 30 minutes. Once finished, let cool for 5 minutes to also baked pasta to set.

Pizza-Cabbage Casserole (Grain-Free)

As previously stated, cabbage is one of my favorite comfort foods. And with finals week upon me, you can bet I’ve gone through a few heads already. In fact, to double-up the comfort, I’ve combined cabbage and pizza for the grand effect!

Bring it on finals, bring it on 😉    

Pizza-Cabbage Casserole (Grain-Free)

Pizza-Cabbage Casserole (Grain-Free)

Ingredients:

4 cups green cabbage, chopped into bite-sized pieces

1 and 1/2 cups marinara/pizza sauce

1 cup shredded mozzarella cheese, divided

3 sausage links (I just cut up thawed breakfast sausage)

mushrooms, sliced (however many you want)

2 tbsp garlic powder

2 tbsp onion powder

2 tbsp oregano

1 tsp salt

pepper

Directions:

Preheat the oven to 350 degrees. In a bowl, combine cabbage, sauce, 3/4 cup cheese, sausage, mushrooms, garlic powder, onion powder, oregano, salt, and pepper. Stir until evenly mixed and pour into a 8×8 baking dish. Top with remaining 1/4 cup of cheese. Bake in the oven for 35 minutes. Let cool for at least 10 minutes before eating.

Turkey and Sweet Potato Casserole (Paleo)

Thanksgiving summarized into 3 words: Veni, vidi, vici (I came, I saw, I conquered). And yet, despite eating ourselves full, my family still had leftovers that filled 2 fridges and then had to be stored out in our garage.

Turkey for days.

Which is lucky because nobody argued with me when I combined some leftovers to make a new dish (well, I had to wait until after my family had their fill of turkey bacon sandwiches- God forbid we have no leftovers for that).

Unfortunately, by the time I went to put this together, all our Thanksgiving green beans were gone. Instead I just had to use leftover ingredients.

But feel free to experiment with different leftover veggies!

Also, beware: I added a lot of spice to this. I tend to sprinkle cayenne on everything after Thanksgiving to remind me drink more water. If you’re not into spicy foods though, just cut the cayenne back to 1/2 tsp.

Turkey and Sweet Potato Casserole (Paleo)

Turkey and Sweet Potato Casserole (Paleo)

Ingredients:

1 tbsp ghee

1 onion, chopped

1/2 cup celery, chopped

1/2 cup carrots, chopped

1 tsp crushed red pepper flakes

2 cups turkey, cooked and cut into bite-sized pieces (chicken can be subbed in)

salt and pepper, to taste

—-

1 cup mashed sweet potato

1 and 1/4 cup full-fat canned coconut milk

1 tsp cayenne

1/2 tsp salt

Directions:

Preheat oven to 375 degrees and heat ghee in a skillet. Sauté the onion, celery, carrots, and crushed pepper flakes for 10 minutes. Mix in turkey, add in salt and pepper, and then pour contents into an oiled 8×8 or 9×9 baking dish. (NOTE: I sautéed my veggies since all the leftovers veggies disappeared 😦 If you DO have cooked leftover veggies, there’s no need to sauté- just combine with the turkey and crushed pepper and pour into the pie pan).

In a bowl, beat together mashed sweet potato, coconut milk, cayenne, and salt with a fork. Pour over turkey mixture and cook in oven for 35 minutes. Let sit for 5 minutes before spooning out. 

Turkey and Sweet Potato Casserole (Paleo)