This is another one I got from my mom. I'm not a "huge fan" of spinach, but I'll eat it if it is well flavored, and this dish defiantly is! We typically serve it in bowls with a side of bread or on top of rice. I prefer to make it with chicken because I always overcook my beef making it tough. Fresh onions are best, but when out, I've used dried onion flakes with no problem.

Ingredients:
1 cup water
1 package of thinly sliced beef (or 2 chicken breasts cut into small pieces)
1 cup onion, sliced and sautéed until tender (or 2 Tbs dried chopped onion flakes)
2 cups fresh baby spinach (or 1 box of frozen, thawed)
1/4 tsp pepper
1/4 tsp red pepper
1 Tbs mild yellow curry powder
1 can of coconut milk
(may add bell peppers if desired; original recipe had them though we never add them)

Method:
1. In 1 cup of water, boil beef or chicken until cooked. 
2. Add remaining ingredients and boil on low until well incorporated. 

 
 
Picture
I love creamy casserole dishes. This does not disappoint. It is easy because the chicken and spinach are already cooked! It goes well on rice OR noodles.

 I adapted this recipe from godairyfree.org and nourishthis.com



Shredded Chicken Bake
1 rotisserie chicken, shredded with forks
1 package of frozen spinach, thawed
Panko breadcrumbs, seasoned with Italian seasoning and olive oil
1-2 cups of artichoke hearts (optional)

"creamy" sauce:
4 Tb Earth Balance "butter"
3 Tb white flour
2 cups rice milk
1/2 tsp salt
few shakes of garlic powder
few shakes of pepper
1/2 tsp ground sage
3/4 tsp thyme
few shakes of nutritional yeast (optional, but it does give it some nice extra flavor)

Method:
1. Shred chicken with fork while thawing the spinach in microwave (or pot on the stove). Add the spinach to the chicken.
2. In a pan, place as many breadcrumbs as needed to top your dish (anywhere from 1-2 cups). Add some olive oil and some italian seasoning. Turn on the burner, and just slightly brown the topping. 
3. In a pot, melt the "butter", then add the flour, rice milk, salt, garlic powder, pepper, sage, thyme, and nutritional yeast. Boil gently until thickened and bubbly (approx. 2-5 minutes). Remove from heat.
4. Add creamy sauce  to the chicken and spinach in the bowl. Stir until well mixed. Add artichokes. Scoop into casserole dish. Top with breadcrumb mixture.
5. Bake at 350 for about 20 minutes.

Serve on top of rice or noodles!


Picture
Seasoning the breadcrumbs
Picture
the "creamy" sauce in a pot
Picture
shredded chicken and spinach
Picture
chicken, spinach, and creamy sauce
Picture
breadcrumbs going on top. almost ready for the oven!
 
 
Picture
This recipe is a new one for our family and we LOVE it. I got it from the Six Sisters' Stuff website.

It reminds me of sweet, flavorful, breaded coconut shrimp, but it's chicken! It has a sweet, nutty, curry tone to it. 



1 cup sweetened coconut flakes, chopped
1 cup panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp salt
3.4 tsp mild yellow curry powder
1/4 tsp onion powder
dash of red pepper
chicken breasts, sliced in half and then cut into approx. 3 inch pieces
my egg-like mixture: 1 cup dairy-free milk, boiled for 1 minute with approx. 1/4 cup white flour to thicken.

Method:
1. Combine coconut flakes and seasonings.
2. Slice the chicken breasts
3. Make egg-like mixture on stove
4. Coat chicken with egg-like mixture, roll in coconut seasoning mixture
5. Line baking sheet with parchment paper and bake chicken at 450 for 15-20 minutes. Keep an eye on it so it gets crispy, but not burned.


Picture
egg-like mixture (sorry the photo is blurry!)
Picture
coating the chicken
Picture
ready for the oven
Picture
baked and ready to eat!