Low Glycemic Meal Prep – Yucca Pie

First prep the yucca by washing it thoroughly with water to remove any dirt or debris. Use a sharp knife to cut off both ends, then make a shallow cut lengthwise down the yucca to expose the white flesh.  Using the tip of the knife, gently peel away the tough, fibrous skin that looks like bark.  Continue to peel the yucca in sections, rotating it as needed, until all the skin has been removed.  Once the yucca is completely peeled, rinse it again with water to remove any remaining skin or debris and chop it into smaller pieces for boiling.  Pro-tip: yucca has a woody core in the center that should be removed before cooking. (A) Use a sharp knife to cut the yucca in half lengthwise and then cut out the woody core before proceeding with the recipe; or (B) cut the yucca into smaller pieces for boiling so it softens enough to be mashed.

Add the yucca to a pot and add enough water (or low sodium chicken broth) to cover the yucca so it is submerged. Add the garlic and bay leaves and bring to a boil for at least 20 minutes, until it is easily pierced with a fork.  Drain the liquid.  Then add the remaining ingredients.  Use either an immersion blender, fork or potato masher to process and mix everything together.  Set aside.

Set oven to 400F/204C.

Set a nonstick skillet on medium high heat and once hot, lightly spray with avocado oil. Add the meat and chop it up as it cooks until it’s almost finished, about 6 – 8 minutes.  If the meat is above 90% leanness, there is likely no reason to drain the fat from the meat.  If below 90%, then I recommend draining some of the fat from the meat before adding seasoning.

Sprinkle in the seasonings and mix, then add sprinkle in arrowroot and toss everything together.  Reduce the heat to medium in the skillet, pour in chicken broth and enchilada sauce and mix before tossing in chopped veggies. The veggies should be uncooked and just folded in.

In 16oz jars or a large baking dish, add the meat mixture, leaving space once the meat reaches about 25% from the top.  Add in the whipped yucca and spread it over the meat.

Bake uncovered for 20 – 25 minutes if you’re in a hurry, or bake covered with foil for 40 minutes, then remove the foil for the final 5 minutes of cooking.

Enjoy with a side salad or roasted veggies.  Meal should 5 – 7 days in the fridge but freeze any portion you will not consume in 3 days.