Towards the end of the week I start looking in the refrigerator for leftovers to repurpose into a new meal. Often I will cook extra meat that can be used for a future meal.  Think cook once to eat multiple times.  It’s pretty easy to cook a couple of chicken breasts in the crockpot.  Then I have extra chicken I can use for soup, salad, or burrito bowls.

I always keep a couple of staples on hand that I can use when I need to put a meal together quickly.  One of those staples is grated cauliflower rice.  It cooks fast even when you start with it frozen.  I cook it on the stove with 1-2 T coconut oil, 1/2 tsp. sea salt, desired herbs and seasonings.  If you prefer you can also cook it with grass fed butter.  Some of our favorite variations are cilantro lime and curried coconut.

Tonight’s quick meal- Chicken & Broccoli Cauliflower Casserole.  While cooking the cauliflower rice I added chopped broccoli to the pot so it could steam while the rice cooked.  I then transferred the cauliflower and broccoli to a casserole pan, mixed in leftover shredded chicken, coconut milk, minced onion, garlic powder, pepper, and sea salt.  Heated it in the oven at 375 until it was warm all the way through, approximately 20 minutes.

Both cauliflower and broccoli are loaded with phytonutrients, contain antioxidants, and facilitate detoxification.  Another bonus- the casserole leftovers make a great lunch!

 

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