Chicken Spaghetti Casserole Paleo Style

I found this recipe on pinterest yesterday, and I love turning recipes into paleo-friendly meals; I thought this Chicken Spaghetti Casserole would be a great one to turn paleo.

http://www.recipegirl.com/2011/10/24/chicken-spaghetti-casserole-2/

Chicken Spaghetti Squash Casserole

1 medium sized spaghetti squash cooked
1 tablespoon salted organic butter
  3 cups sliced mushrooms
1 medium onion, chopped
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
  2 cups coconut milk
8 ounces goat cheese
2 cups cooked, chopped chicken
1 teaspoon Tabasco sauce
salt and pepper, to taste

Directions:

1. Preheat oven to 350 degrees F. Spray a 2-quart casserole dish with nonstick spray.

2. Cook spaghetti squash in oven for 1 hour 15 minutes or until done. Let cool, then scrap out.

3. Melt butter in a large, deep skillet over medium heat. Add mushrooms, onion, celery and bell peppers. Cook until the vegetables have softened, 4 to 5 minutes. Add coconut milk to vegetables in the pan. Stir in goat cheese. Continue to heat the mixture until the cheese has melted and the sauce is smooth. Add in chicken, spaghetti squash and Tabasco, and season to taste with salt and pepper. Pour the mixture into the prepared casserole dish.

4. Bake for 35 minutes, or until the casserole is hot and bubbly and golden brown.

Mini Peanut Butter Trifles

So i found this recipe and tweaked it to be Gluten free with Reese Cups instead of cookies. I hope you enjoy!

http://www.mybakingaddiction.com

 

 Mini Peanut Butter Trifles

Ingredients:

For the peanut butter mousse:

4 ounces cream cheese, softened
1/2 cup creamy peanut butter
1/2 cup plus one tablespoon confectioners’ sugar
1/4 teaspoon pure vanilla extract
2 tablespoons heavy cream

For the trifle layers:

10 Big Reese Cups
  caramel sauce (store bought or homemade)
1/2 cup heavy cream plus 1 tablespoon confectioners’ sugar, whipped

Directions:

For the peanut butter mousse

In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl using an electric mixer, beat cream cheese, peanut butter, confectioners’ sugar, vanilla, and heavy cream until thoroughly combined and fluffy; about 3 minutes.

To assemble the Peanut Butter Trifles:

1. Place about 1 chopped Reese Cup into the bottom of each mini parfait glass. Spoon in a layer of peanut butter mousse. Add a layer of caramel sauce and repeat layers. Top with whipped cream and finish with chopped Reese Cup.