Casserole

Equipment 9-inch-square baking dish 10-inch skillet Medium saucepan Preheat Oven Preheat oven to 375°F. Ingredients 1 ½ pounds sweet potatoes, diced ½ cup olive oil 1 yellow onion, diced 1 poblano pepper, seeded if desired, finely chopped 2 jalapeño peppers, seeded if desired, finely chopped tablespoons finely chopped peeled ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1 teaspoon ground garam masala ½ teaspoon ground coriander 1 28-ounce can whole peeled tomatoes ½ cup chopped fresh mint, more for garnish 2 tablespoons chopped cilantro or basil, more for garnish 6 eggs Black pepper, as needed Salt to taste Preparation Cook Potatoes Add olive oil and potatoes to a 10" skillet Cover and cook over medium heat, stirring frequently until potatoes are softened. Sauce In a medium saucepan, heat oil over medium-high heat. Add onion and cook until almost tender, 5 to 7 minutes. Stir in peppers and cook 3 minutes. Add to the pot and cook 1 minute: ginger garlic cumin garam masala coriander Stir in tomatoes and ½ teaspoon salt. Simmer over medium-low heat, breaking up tomatoes with a fork, 15 minutes. Stir in mint and cilantro or basil. Taste and adjust seasonings. Bake Place potatoes in a single layer in a 9-inch-square baking dish. Pour the hot tomato sauce over potatoes. Transfer pan to 375°F oven and bake 20 minutes. Eggs Remove dish from oven. Make six wells in the tomato mixture. Crack eggs into wells and season with salt and pepper. Bake until egg whites are set but yolks are still runny, 8 to 13 minutes.

Source http://www.wholefoodsmarket.com/recipe/chicken-enchilada-casserole Equipment Parchment paper Large baking sheet Food processor 9 x 13 baking dish Ingredients 3 split skin-on, bone-in half chicken breasts (about 2 ¼ pounds total) 5 poblano peppers, halved, stemmed and seeded 2 red bell peppers, seeded, stemmed and cut into quarters 1 cup cashews 1 tablespoon cider vinegar Pinch fine sea salt Pinch cayenne pepper 12 corn tortillas, halved 1 ½ cup salsa, preferably hot or medium-hot ½ cup low-sodium chicken or vegetable broth 1 cup shredded sharp cheddar cheese or nondairy cheddar-style cheese Preparation Roast Peppers and Chicken Preheat the oven to 400°F and line a baking sheet with parchment paper. Place chicken on one side of the baking sheet and poblano and bell peppers on the other side. Roast, stirring peppers once or twice until peppers are browned and chicken is just cooked through, 40 to 45 minutes. Cool slightly, then remove and discard skin and bone from chicken and shred meat. Dice peppers. Cashew Cream Meanwhile, place cashews in a small bowl and cover by about 1 inch with boiling water. Let soak 30 minutes. Drain and discard soaking liquid. In a food processor, combine cashews, ½ cup water, vinegar, salt and cayenne, and blend until smooth; add more water a tablespoon at a time, if necessary, to purée. Salsa and Broth In a separate bowl, Combine salsa and broth Construct Casserole Reduce the oven temperature to 375°F. Layer 1/3 of the tortillas in the bottom of a 9 x 13-inch casserole dish. Spoon ½ cup of the salsa/both mixture over the tortillas. Top with half the chicken and half the roasted peppers, and drizzle with half of the cashew cream. Repeat layering again, finishing with a layer of tortillas and salsa mixture. Sprinkle with cheese and bake until bubbling and golden brown, about 35 minutes. Cool Let cool 10 minutes before cutting and serving. ...

For this recipe, you will need 340 grams (12 ounces) (or 2 good sized chicken breasts) of cooked, shredded chicken. The chicken can be cooked ahead of time by boiling two chicken breasts in a pot of seasoned chicken broth for about 1 hour, or until the meat begins to fall apart. Source http://www.skinnytaste.com/2012/02/chicken-and-broccoli-noodle-casserole.html Ingredients 170 grams noodles 2 tsp oil 4 cloves garlic, sliced thin 340 grams fresh broccoli florets, chopped 14 grams butter 1 medium shallot, minced 15 grams all purpose flour ¼ tsp cyanne pepper 1-¾ cups fat free chicken broth 1 cup 1% milk 340 grams cooked shredded chicken breast 115 grams aged cheddar cheese cooking spray 25 grams shredded Parmesan cheese 30 grams breadcrumbs Equipment 9 x 12 casserole dish Large skillet Large pot Pre-heat Preheat the oven to 375°. Preparation If needed, cook chicken breasts. In a large pot: ...