Savory Recipes

Chicken and Cauliflower Rice Casserole

1/4 cup lard or butter
1 onion, chopped
3 cloves garlic, minced
1 cup bone broth
1 bag of frozen broccoli florets or 3 cups fresh chopped broccoli
1 large box of mushrooms
1 teaspoon sea salt
1/2 teaspoon black pepper
2 bags of frozen cauliflower, thawed, or 2 heads of fresh cauliflower
3 cups cooked cubed chicken
2 cups homemade yogurt
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery powder
2-3 cups cheese

Sauté onion and garlic in lard or butter. Add broth, broccoli, mushrooms, salt, and pepper. Briefly pulse cauliflower in a food processor until size of rice. Stir in cauliflower. Simmer until cauliflower is done. Spoon into 9 x 13 inch pan. Layer chicken on top of cauliflower rice mixture. Spread mixture of yogurt, salt, garlic powder, onion powder, and celery powder over chicken. Sprinkle with cheese. Bake at 350 degrees Fahrenheit until bubbly. Enjoy!

Savory Recipes

Blue Cheese Chicken Divine

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1 butternut squash, peeled and cubed
2 tablespoons lard or butter, melted
½ teaspoon sea salt
¼ teaspoon pepper
¼ cup lard or butter
1 onion, chopped
1 cup bone broth
2 tablespoons lemon juice (juice of 1 lemon)
1 teaspoon rosemary
½ teaspoon sea salt
¼ teaspoon pepper
1 cup Parmesan or other white cheese, grated
½ cup blue cheese, crumbled
½ cup homemade sour cream or cream cheese (drained homemade yogurt)
1 bag fresh baby spinach
2-3 cups cooked chicken, cubed

Coat butternut squash with lard or butter, sea salt, and pepper. Bake in oven at 450 degrees Fahrenheit for about 15-20 minutes until slightly crispy.  On stovetop, sauté onions in lard or butter until onions are clear. Add broth, lemon juice, spices, cheeses, cream, and spinach. Simmer until spinach looks wilted. Add chicken and baked butternut squash cubes. Serve over spaghetti squash noodles, caulifried rice, or plain cauliflower rice. Enjoy!

Savory Recipes

Hawaiian Chicken

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6-8 pounds chicken parts or whole chicken
2 cups fresh or frozen pineapple chunks
1 cup pineapple juice
1 cup bone broth
1/2 cup raw honey
2 teaspoons sea salt
1 teaspoon red pepper flakes
1 onion, chopped

Place all ingredients in crockpot. Cook on low for 6-8 hours, or until chicken is tender. Enjoy!

Note: Serve over Caulifried Rice.

Savory Recipes

Lemon Chicken

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1/4 cup lard or butter
1 onion, chopped
2-3 garlic cloves, minced
1 box of mushrooms, sliced
4 cups cooked chicken, shredded or chopped
1 1/2 teaspoon sea salt
2 tablespoons dried parsley
1 cup bone broth
1/2 cup lemon juice

Sauté onion and garlic in lard or butter in large pan on stove top until onion is clear. Add the remaining ingredients. Stir and simmer for about 10 minutes. Serve over spaghetti squash noodles, if desired. Enjoy!

Savory Recipes

Chicken Cacciatore

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1 onion
3 garlic cloves
1 tomato
1/2 bell pepper
1/2 cup reduced tomato juice (or tomato juice)
1/2 cup bone broth
1/2 teaspoon sea salt
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon red pepper flakes
1 small box of mushrooms, chopped and/or sliced
4 pounds chicken parts or whole chicken

Place chicken in crock pot. Finely dice onion and garlic in food processor. Add remaining ingredients except some or all of the mushrooms, if you prefer some or all of the mushrooms to remain sliced. Briefly mix in food processor to maintain some texture of veggies. Stir in sliced mushrooms, if desired. Pour half of sauce over chicken in crock pot. Cook on high for 4-6 hours. Heat other half of sauce on the stove top until veggies are tender. Serve chicken on a bed of spaghetti squash noodles topped with extra sauce. Enjoy!

Savory Recipes

Orange Spicy Chicken

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3 cups almond flour
3 tbsp orange flavoring
1 tsp sea salt
1 tsp red crushed chili peppers
½ tsp onion powder
raw honey
8 lbs raw chicken

Mix first five ingredients. Brush a thin layer of raw honey onto raw chicken and sprinkle with almond flour mixture. Bake at 375 degrees for 60 minutes. Enjoy!

Savory Recipes

Stuffed Mushrooms

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¼ cup lard or butter
2 onions, chopped
2-3 cloves of garlic, minced or pressed
½ cup bone broth
1 bag fresh spinach, chopped
1/2 teaspoon sea salt
1/4 teaspoon black pepper
½ cup cheese
3 small cartons of whole mushrooms

Separate mushroom tops from stems. Sauté onions and garlic until onions are clear. Add broth, spinach, chopped mushroom stems,and seasonings. Simmer until spinach is soft. Remove from heat and stir in cheese. Stuff mushroom tops with mixture. Bake at 350 degrees for about 15 minutes. Enjoy!