Traditional Tuesdays

DH and I decided this weekend to make weight loss a priority. I'm getting the hang of eating and cooking according to the guidelines of the Weston A. Price Foundation (WAPF) so now it's time to focus on controlling portions and limiting grains so we can shed some pounds. I will keep you updated on our progress. I'm too embarrassed to post my weight and I know DH would KILL me if I posted his so I will just post pounds lost.

Here is my favorite recipe from last week. It's fairly simple and pretty good. It's a HUGE hit with kids! It didn't come from Nourishing Traditions Cookbook, it's a recipe that I make all the time but I modified it to fit WAPF guidelines:

Chicken and Rice Casserole
2 cups brown rice cooked
2-3 cups of chicken meat cooked
1 c of shredded mozzarella cheese or cheddar cheese
3/4 c of mayonnaise (WAPF recommends homemade or a natural brand w/out soy or preservatives)
3/4 c of whole milk
2-3 T of melted coconut oil (optional)
1-2 c of frozen peas
1/2 c of diced red bell pepper (optional)
1/2 c of diced onion (optional)
garlic powder to taste
salt and pepper to taste

Pre-heat oven to 350. Saute bell pepper and onion if using and set aside. Combine cooked rice, chicken and cheese in a large bowl. Melt coconut oil if using in a small bowl and add mayo and milk, mix ingredients until mostly blended. It's okay if it's a bit lumpy. Pour into rice/chicken mix. Add peas and bell pepper/onion if using. Season with garlic powder, salt and pepper. Put into a casserole dish and put in the oven for 20-25 minutes. Sprinkle with parmesan cheese if desired. I like to serve it with a salad loaded with dark green veges.