Pesto Chicken Casserole with Feta Cheese and Olives ~LCHF


4 servings
700 g chicken, thighs or breast
100 g red or green pesto
400 ml cream
½ cup (120 ml) pitted olives, black or green
225 g feta cheese, diced
1 garlic clove, finely chopped
Salt and pepper
Butter for frying

Preheat the oven to 200°C. Cut the chicken thighs or filets into pieces. Season with salt and pepper and fry in butter until golden brown. Mix pesto and heavy cream in a bowl. Place the fried chicken pieces in a baking dish together with olives, feta cheese and garlic. Add the pesto mix. Bake in oven for 20-30 minutes, until the dish has turned a nice color. Serve with baby spinach or other leafy greens tossed with generous amounts of olive oil and a little salt.


LAMB & RICE CASSEROLE (4 portions)

Sent in by Rika Theron

6 lamb chops,
25 ml oil,
200 ml uncooked rice,
650 ml water,
1 large onion, chopped,
1 green pepper, seeded and chopped,
1 packet minestrone soup.

Brown the chops in the heated oil. Place the rice in a casserole dish and arrange the chops on top. Fry the onion and green pepper until softened, then spread over the top of the chops. Mix soup powder together with water and pour over the casserole. Season to taste. Cover and bake (180°C) for 1 1/4 hours.


Send in by Rika Theron

750 g stewing pork, cubed,
1 onion, chopped,
25 ml sunflower oil,
500 ml water,
1 packet chicken noodle soup,
12,5 ml maizena,
25 ml brown sugar,
25 ml tomato sauce,
25 ml vinegar,
25 ml soya sauce,
1 small pineapple, peeled and cubed,
1 carrot, sliced thinly,
1 green pepper, sliced thinly.

Fry the pork and onion in ho oil until browned, then stir in the soup powder mixed with maizena and 500 ml water. Add the sugar, tomato sauce, vinegar, soya sauce, pineapple cubes, carrot and green pepper. Season to taste. Pour into a casserole dish, cover and bake at 160°C for 1 1/4 hours.

Cyns Mock Potato Casserole (Banting)

Jan van Niekerk

You’ll never believe that this creamy, rich dish doesn’t have any potatoes! It’s also high in protein for a side with 10 grams per serving!

Number of Servings: 8

500g bag frozen cauliflower
2 T light butter with canola oil
120g cream cheese, softened
500g bacon, cooked until crispy and crumbled
250g shredded sharp cheddar cheese, divided
2 T chopped green onions
2 T Water

Microwave cauliflower with 2 T water for 10-15 minutes until VERY soft, drain, then mash with potato masher. Blend in butter and cream cheese. Add the shredded cheese (reserving about 1/2 cup) and remaining ingredients, and stir together. Put in a casserole dish and top with remaining shredded cheese. Bake at 180 for 20 minutes, until brown and bubbly.