Squash Casserole

In the summer, when yellow squash is coming out of my ears, I slice and freeze for later use. I like it cooked many ways, but what's more southern than Squash Casserole? But by the time many put cream of this and cream of that is full of junk. This is by no means healthy but its good and better than the norm!

Squash Casserole

4 cups of sliced yellow squash
1 sweet onion chopped

2 fresh garlic cloves minced
 1/2 cup organic plain Greek yogurt
1/4 cup chicken stock
1/4 cup fresh grated sharp cheddar cheese
1 egg
1/4 cup homemade whole wheat bread crumbs, crackers etc
 2 tbsp of organic melted butter
1 tsp of Himalayan salt

1. Boil squash and onion till tender in water.
2. Remove moisture from squash and onion.
3. Mix squash, garlic, stock, yogurt, egg, cheese and salt. Place in a greased baking dish.
4. Top with bread crumbs and drizzle with butter
5. Bake at 350 for 30-45 minutes or till bubbly.

Whole30 Cashew Chicken Lettuce Wraps

1 lbs ground chicken

2 tsp sesame oil

2 cloves minced garlic

1 cup sliced sweet peppers

1 cup grated carrots

1 bunch diced green onions

3 tbsp coconut aminos 

1 tbsp fresh grated ginger

1 head of lettuce for meat mix

Cashews, cilantro and homemade sriracha for garnish (optional)

1. Heat oil and garlic and add chicken. When about 1/2 browned, add vegetables. 

2. Toss with aminos and ginger. Cook about 5 minutes. 

3. Fill lettuce with meat mixture and top with desired toppings. 

Enjoy!