ArcaMax

Editor's Note: Please enjoy this previously published Zola classic.

Plan B Thanksgiving

By 2 p.m., I knew there was no way I was going out for the Thanksgiving dinner we had planned.

I had already been on the phone with my doctor; confirming that I didn’t need to go to the emergency room – but I was definitely a mess. I was taking pain killers and Benadryl to try to keep the pain and itching to a minimum. My left leg was twice its usual size and expanding at an alarming rate. I could hardly walk. I could not bend my knee. I measured the upper portion of my knee and it was 5.5 inches larger in circumference than my right knee. My thigh was worse. I was miserable.

I had two laser vein procedures earlier that week, one on Tuesday and another one on Wednesday; both in my left leg. I was having a bad inflammatory reaction; almost an allergic reaction. I certainly didn’t feel like celebrating or dressing for dinner.

My doctor had told me that although I needed to rest I also had to walk around once in a while. The compression stocking I had on was hot, tight and no fun to wear, but it was essential.

We had virtually no food in the house; certainly nothing to make a holiday meal –- at least not at first glance.

It was time for Plan B...
Read the full column at planzdiet.com

Chicken Pot Pie Bake (for Turkey Leftovers too!)

Related Recipes at PlanZDiet.com:
Turkey Day Leftover Casserole
Turkey Pasta Bake

This is a ZReboot recipe for Plan Z, the Diet by Zola. The inside of this pie bake tastes just like Midwest comfort food. You won’t even notice the potatoes are missing. It has just enough carrots to remind you how sweet they are. Same for the peas. The onion, celery and the mushrooms give it the depth of flavor you’ll remember from childhood. The topping isn’t your average pie crust. This one is low carb. So it’s not like a biscuit either. I’m still trying to perfect low carb biscuits so this is sort of a cross-breed.

You’ll have two choices. You can do the crust and it will qualify for ZReboot on Plan Z or you can just make the filling and top it off with ONE small, favorite biscuit and live on the wild side. Or even a little ring of baked puffed pastry. But be careful! Be mindful of the carbs.

Servings: Serves 6

Ingredients:

For the filling

3 Tbl of butter
1 cup of carrot coins (I use baby carrots and cut them ¼-inch thick so I keep the carbs down)
3 stalks of celery cut into ½-inch pieces 1-2 cups of diced onion (your taste)
½ pound of sliced mushrooms (you choose regular or baby bella)
1 cup of organic chicken broth (set a little aside)
2 tsp of corn starch (dissolve in the broth that you set aside)
1 cup of heavy cream
4 cups of cooked chicken or turkey, shred or cube it
2 tsp of dried parsley (if you want to make Italian, use Italian seasoning or if you want a French pot pie, use tarragon)
A whisper of cayenne
Ground sea salt to taste

For the crust on top (optional)
2-½ cups of almond meal/flour
3 Tbl of coconut oil (be sure to use coconut and not any other oil)
1-½ tsp of baking powder
½ cup of powdered egg whites or 2 fresh egg whites
¼ tsp of salt (sea salt)
½ cup of heavy cream
½ cup of half and half

This recipe was originally designed by Laura Dobson. I did some things to Zola-fy it. But keep in mind these will not be biscuits; more of a low carb crust. I haven’t quite perfected this yet, but it’s good.

Instructions:

Preheat oven to 400 degrees.

In a large sauté pan add the butter. Melt it and the mushrooms, carrots, celery and onions. Toss regularly and cook on medium until the mushrooms just barely begin to brown. Stir the corn starch into the bit (1/4 cup) of broth you set aside, so it dissolves. Bring up the temperature to medium high. Add the broth and the cornstarch mixture as well as the cream to the pan. Stir to combine and keep stirring periodically until the sauce thickens to your liking (the longer you boil cream and the cornstarch mixture the more it will thicken). Keep an eye on it, though. You just want a light bubble and not a mess boiling over, so you might have to turn it back down a bit depending on how powerful your burner is. This only takes a few minutes. Add the chicken. Now seasoning is in order. I sprinkle a whisper of cayenne on to get a little brightness to the flavor. Then add sea salt and black pepper to your taste.

Pour the mixture into your casserole dish.

Now make your biscuit topping.

In a medium bowl add the almond flour and the coconut oil (the oil will likely be almost solid; that’s just fine). Break up the mixture and toss it around with a fork or a pastry blender until it forms a course meal mix. Add the rest of the ingredients and stir to thoroughly combine. Now let the batter sit for three to four minutes. Take a soup spoon (a little larger than a regular teaspoon) and put blobs of the biscuit mixture across the top of your chicken mixture. Leave a little space in-between because they with spread out as they bake.

Put the casserole (your masterpiece) into your 400 degree oven and bake for 20 – 30 minutes or until the biscuit topping begins to brown. Remove and let set for a few minutes and then serve. You just don’t want it so hot you burn your mouth.

Enjoy!

Cheers,

Zola