Get out those chicken leftovers. Here is an easy, 1-pan recipe to help you use it all up. This recipe is fairly high in protein and low in carb.
1 tbsp. coconut oil
3 oz. sliced button mushrooms
1 yellow summer squash, peeled and chopped into bite-sized chunks
2 scallions, chopped
1 chipotle pepper (from jar or can), diced
1/2 tsp cumin
1 1/2 cup shredded cooked chicken meat
2 oz. cream cheese, softened
2 oz. low-fat cheddar cheese
Put a large pan on medium heat. Add about 1 tsp. coconut oil and, using a sauce brush, spread the oil all over the bottom of the pan.
Add the mushrooms to the pan in a single layer. Avoid crowding them-- you can do them in batches if you must. Let them cook, turning them occasionally, until they're brown and tender. Remove the mushrooms from the pan and put them into a bowl for the time being.
Add the remaining oil to the pan. Add the squash and sauté it for about 5 minutes, stirring occasionally, until they start getting crisp-tender.
Add the scallions, chipotle, cumin and chicken to the pan. Stir to blend and heat all the ingredients through.
Add the mushrooms back to the pan, and the cream cheese. Stir again, to blend and heat through the ingredients. Let it simmer for about a minute.
Divide the mixture into serving bowls and sprinkle with cheddar cheese while it's still hot.
Photo: Paleo Grubs