Tonight's "Wheat Belly" effort was a grand slam success! We both wanted "fried chicken", so, I bought some organic Chicken Tenders, dredged them in egg and some All-Purpose Baking Mix (see page 19 in the "Wheat Belly 30 Minute (or less) Cookbook") with a little added salt, pepper, and a dash of flaxseed-meal, and fried as normal.
This concoction, for the most part, was my own creation, but you can do most anything you want "breaded" with the mix! Guess that's why Dr. Davis calls it "all-purpose"!
While I was preparing to fry my "breaded" chicken in coconut oil, Judy made the Broccoli-Cheese Casserole on page 191 of the "Wheat Belly 30 Minute (or less) Cookbook".
The recipe is as follows:
- 1 bag (12 oz.) fresh broccoli (we used frozen)
- 1/2 cup water
- 2 eggs
- 1 cup shredded sharp Cheddar Cheese (divided)
- 1/2 cup heavy cream
- 1/3 cup almond meal/flour (we were out, so we used coconut flour)
- 1/2 teaspoon mustard powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon sea salt
- Dash of red pepper (we used two dashes)
Preheat the oven to 400F. Grease an 8X8 baking dish.
In a microwaveable bowl, place the broccoli florets and water, cover, and microwave on high for 3 minutes, or until the broccoli is bright green and softened (or in our case thawed). Drain and place in baking dish.
In a medium bowl, combine the eggs, 1/2 cup of cheese, the cream, almond meal/flour, mustard, onion powder, salt, and red pepper. Pour over the broccoli. Top with the remaining cheese.
Bake for 20 minutes, or until a knife inserted in the corner comes out clean. For us it took 30 minutes.
As this cooked, I dipped the chicken tenders in beaten egg, rolled it in the baking mix, then put it back in the egg, and rolled it the second time. In about 15 to 20 minutes (depending on the thickness of the pieces) the chicken is done and ready to eat.
Now plate the "fried chicken" with the broccoli-cheese casserole and serve. It was wonderful!