What's for dinner?

Lily Grace is becoming quite the cook.  While baking is her favorite,  she also needs to learn how to plan and prepare a meal as well.  After all, mama won't always be there to cook for her. (but full disclosure, I totally would)  
Starting this week and throughout the summer, LG will be responsible for planning a balanced meal for dinner, making a grocery list, making that meal and cleaning up afterwards.  Recipes can be old favorites, or something new. 
Tonight she made a delicious Spinach Artichoke Chicken casserole over rice. (This recipe was new to us and it's posted below.) She did an amazing job!  Matt and I thoroughly enjoyed it.  This recipe is definitely a keeper.  
Great job Gracie!  I look forward to what you will cook next.  

learning to clean and cut up chicken

getting started on dinner

Delicious!

INGREDIENTS

• 2 cooked skinless chicken breast, cubed
• 2 tbsp olive oil
• 1/2 cup  whole milk cottage cheese
• 3/4 cup  sour cream
• 2 cups shredded mozzarella
• 1/4 cup chopped fresh Italian parsley
• 1 tsp sea salt
• 1 1/2 tsp garlic granules or garlic powder
• 1 tsp dried thyme
• Juice and zest of 1/2 lemon
• 2 cups fresh organic spinach
• 14 oz artichoke hearts, halved
• 1/3 c fresh grated Parmesan cheese

INSTRUCTIONS

1. Preheat oven to 375 degrees F. Grease a 1 1/2 qt. casserole dish. 
2. In a large mixing bowl, add cooked cubed chicken, oil, cottage cheese and sour cream. Give it a quick stir to combine. Add 2 cups shredded cheese, parsley, sea salt, garlic, thyme, lemon juice and lemon zest. Stir until fully combined and evenly distributed. Gently fold in the spinach and artichoke hearts just until combined. Pour mixture into the greased casserole dish and sprinkle the parmesan cheese over the top of the casserole. Bake at 375 degrees F for 40-50 minutes, or until the cheesy top is lightly golden brown. Let the casserole sit for 10 minutes before serving.

*Recipe adapted from recipestonourish.com  *LG made changes to the original recipe.