This month I just want to share with you a recipe that is perfect for a family meal, please try it, I hope you enjoy it as much as I do!
Chicken Lasagne with a twist
* Coconut oil
* Chicken stock
* 4 chicken breasts
* Tomatoes fresh or tinned
* Lasagne sheets
* Veg of your choice, eg; mushrooms, peppers, spring onion, fine green beans etc
Make a batch of broccoli soup, do this by putting a generous spoon of coconut oil into a saucepan with 1 or 2 crushed garlic cloves, then add broccoli florets and stir for a minute before adding enough chicken stock to just cover the broccoli. Fresh or organic stock is obviously the very best choice. Cook until tender then remove from heat and blitz with a tbsp of butter and add pepper to taste. Put to one side.
Take 4 chicken breasts and slice, add to a pan with a little coconut oil, onion and literally any chopped veg that you like! I use mushrooms, celery, peppers and spring onions and a teaspoon of mixed herbs. Cook all together and add either fresh chopped tomatoes or a tin of chopped tomatoes (beware of added salt/sugar!)
Assembling your lasagne, start by putting the chicken mix in the bottom of the dish then add a layer or lasagne, egg pasta is best option, then pour over broccoli soup to cover and repeat another 2/3 layers. Finally add a small amount of grated cheese to the top and bake in oven for 30-35 minutes at about 180.
Serve with a Fresh Green Salad.
(Remember you can always make this into 2 or 4 smaller ones and freeze and if you make to much broccoli soup this can also be frozen as a handy snack.)