Wednesday, April 23, 2014

Chicken and Lentil Casserole -TexMex Flavors

I love trying new foods and making new recipes. I also love Mexican food however eating clean doesn't lend itself to eating that very often. Ya know most of it is loaded with cheese, which by the way is not very clean friendly.

Now, this recipe has cheese and you could make it without but I sure did enjoy it!

Rewind 2 years ago and we were eating 4-7 lbs of cheese a month, NO I'm not kidding! I know, that is a lot.

Now... I might buy a small package about once every 2-3 months. So that is a great improvement. Actually, I purchased cheese to make this recipe and that was only the second time since January.

This casserole is loaded with protein and vegetables.

Another great thing about this recipe, I had all ingredients on hand (except the cheese) so there was almost no added expense, but if you're wondering, this cost me (due to sales and things on hand) about $4 for the casserole. WHICH by the way made 10 servings! With 2 of us, that was 5 meals each, translation? CHEAP

*Dry lentils are less than a dollar a bag, the tomatoes were on sale, I had the peppers and spices. I buy my chicken in bulk and store in the freezer so it cost less. The most expensive part was the cheese. IF you do not want to use cheese, you can use Nutritional Yeast Flakes found at the health food stores, taste like cheese but has no dairy. Or you could use vegan cheese like Diaya.

Chicken and Lentil Casserole
1 1/2 cups lentils
3 cups vegetable or chicken broth
1/4 tsp cumin
1 tsp garlic
cayenne, dash

2 chicken breast , diced
1/2 tsp cumin
cayenne, dash
fresh cracked black pepper

1 can diced tomatoes without salt
1 red bell peppers diced
1 onion diced
1 tsp garlic
1 tsp cumin
fresh cracked black pepper

2 cups cheese
1 TBSP cilantro

Saute the vegetables in a TBSP of oil and spices. Stir in a large bowl with the tomatoes and cooked lentils.
Sprinkle the chicken with spices and brown in a dab of oil. I use coconut or olive oil when sauteing.
Mix all ingredients except the cilantro.
Sprinkle the cilantro on top.
Bake at 350 degrees for 50 minutes and remove. Cover with foil and let it set for 30 minutes, then serve.


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