We survived the first month. Logan turned one month today! Crazy how fast time flies. I attempted to get some photos of him in some of the handmade gifts friends and relatives gave us. He cooperated a little for the tennis outfit but by the time I got to the blue booties, he had had enough. I think he also realized they are Carolina blue and already hates all things Carolina Tarheels. I have to teach him while he is young.
Planning and cooking healthy meals with an infant is a struggle. Some days, it is 2:00 when I realize I’m still in my PJs with no makeup and I haven’t had lunch. My goal over the next few weeks is to get my meal planning under control so I don’t scramble to throw something together at the last minute for every meal. For breakfast I seem to get in the routine of having the same thing everyday. I will go a few weeks eating the same thing each morning and then switch it up. Right now I have been eating a version of my “energy balls”. I haven’t been measuring but mixing up oats, almond butter, flax meal, honey and few chocolate chips. I added brewers yeast a few days in hopes to keep building up my milk supply. It made Logan really gassy so I have taken that out of my go-to breakfast bowl for a few days. My daily smoothie making is also not happening right now. I am on a mission to get back into making smoothies because it’s such an easy way to get in the fruits and vegetables I need daily.
I am also making a goal to start setting aside time every Sunday to plan meals for the next week. Next week, I will share my planned meals for the week.
Tonight, I am taking one of my mom’s chicken casserole recipes and changing it up a bit. I like to call it “healthfying.” Many casserole dishes call for a can of cream of chicken soup. These soups are loaded with sodium so I have made an effort to make my own substitute. My casserole dish below substitutes out the store bought can. To complete the meal, I served with brown rice and a side spinach salad.
Chicken Broccoli Casserole
Prep Time: 10 mins
Cook Time: 20 mins
Keywords: entree
Ingredients (serves 4-6)
Casserole
- 3 cups broccoli
- 2 teaspoons lemon juice
- 1 teaspoon curry powder
- dash of worcestershire sauce
- 1 cup of parmesan cheese
- 1-2 cups of cooked shredded chicken
Cream of Chicken Soup Can Substitute
- 2 tablespoons flour
- 3 tablespoons butter
- 1/2 cup of chicken broth (make your own or use try and use organic low sodium)
- 1/2 cup milk
- dash of onion powder
- dash of basil
- dash of thyme
- salt & pepper to taste
Instructions
Cream of Chicken Soup Can Substitute
Melt butter in pan on medium heat. Once melted, add in flour and whisk until smooth. Add in chicken broth and milk. Bring to a boil and whisky until thickened. Now your ready to use as a substitute for that can of cream of chicken soup loaded with sodium.
Broccoli
Bring water to a boil and add broccoli. Cook on stove for 2 1/2 mins. Drain broccoli.
Casserole
Add cooked broccoli to 8×8 glass pan. Combine cream of chicken soup can substitute, cooked chicken, lemon juice, curry powder, worcestershire sauce and 1/2 cup of parmesan cheese. Pour over broccoli. Add 1/2 of parmesan cheese to top of casserole. Bake at 350 for 20 minutes.