Mouthwatering Monday is here again....Casseroles
here is one I copied from a recipe board--really good stuff
Chicken Carbonara Casserole
2 Boneless, Skinless Breasts, sliced into strips
1 bunch of Fresh Spinach, chopped
1/2 cup Frozen Peas
1/4 Cup Smoked Ham, chopped
1 large onion, diced
3 Green onions, diced
4-5 small button Mushrooms, sliced
2 cloves Garlic, minced
1/2 cup Chopped Tomatoes, drained
1/2 cup Alfredo Sauce (I used jarred)
1/2 teaspoon Salt
a few twists of Black Pepper
1/2 teaspoon Oregano
1 Tablespoon Fresh Basil, chopped
1/2 cup of Shredded Italian Cheese Blend
Butter/Olive Oil for sauteing
Saute chicken strips till golden. Remove from pan. Saute spinach and peas till spinach is limp. Drain any liquid and set aside. Saute the onions and mushrooms till slightly golden. Add garlic and chopped ham and saute 1 minute more.
Add all remaining ingredients and including spinach, peas, and chicken. Stir till combined. Pour into a 6x8 pyrex casserole dish and top with shredded cheese. Bake at 350 for 30 minutes till golden and bubbly.
Chicken Carbonara Casserole
2 Boneless, Skinless Breasts, sliced into strips
1 bunch of Fresh Spinach, chopped
1/2 cup Frozen Peas
1/4 Cup Smoked Ham, chopped
1 large onion, diced
3 Green onions, diced
4-5 small button Mushrooms, sliced
2 cloves Garlic, minced
1/2 cup Chopped Tomatoes, drained
1/2 cup Alfredo Sauce (I used jarred)
1/2 teaspoon Salt
a few twists of Black Pepper
1/2 teaspoon Oregano
1 Tablespoon Fresh Basil, chopped
1/2 cup of Shredded Italian Cheese Blend
Butter/Olive Oil for sauteing
Saute chicken strips till golden. Remove from pan. Saute spinach and peas till spinach is limp. Drain any liquid and set aside. Saute the onions and mushrooms till slightly golden. Add garlic and chopped ham and saute 1 minute more.
Add all remaining ingredients and including spinach, peas, and chicken. Stir till combined. Pour into a 6x8 pyrex casserole dish and top with shredded cheese. Bake at 350 for 30 minutes till golden and bubbly.
This is from "On Your Way," a gastric bypass patient's cookbook that is sold by MMPC (well, maybe it's sold now by the former MMPC bariatric center, whatever they're calling themselves, Drs. Baker, Foote, Kemmeter and White). Anyway, the woman who wrote this book had her surgery around the same time I did and was in my support group. This is where I get my good bread recipes from. I actually tried this casserole recipe and it was good, although I would probably use less soy sauce because I thought it was kind of salty. Also, I wouldn't put the chow mein noodles on it until I was eating it because they got soggy.
BAKED CHICKEN CHOW MEIN
1 1/2 lbs. boneless skinless chicken breasts, cubed (I use chicken thighs)
1/2 tsp. salt
1 c. chopped celery
1 c. chopped onion
1/2 c. uncooked brown rice
2 cans condensed 98% fat-free cream of chicken soup
1 1/2 soup cans of water (I think I used half milk, half water)
1/4 c. soy sauce
1 1/2 c. chow mein noodles
In a large sprayed skillet, saute the chicken. Season it with the salt (I think I skipped the salt). Transfer the chicken to a sprayed 9" x 13" baked pan and stir in all of the remaining ingredients except the chow mein noodles. Cover and bake at 275 degrees for 1 3/4 hours. Uncover and top with the chow mein noodles and bake for an additional 15 minutes.
Recipe note: This recipe serves 8 (a scant 1 1/2 cups each) at 249.2 cals., 23.9 g of protein, 6.8 g of fat and 21.4 g of net carbs each OR serves 10 (about one cup each) at 199.4 cals., 19 g of protein, 5.5 g of fat, 17.1 g of net carbs each.
BAKED CHICKEN CHOW MEIN
1 1/2 lbs. boneless skinless chicken breasts, cubed (I use chicken thighs)
1/2 tsp. salt
1 c. chopped celery
1 c. chopped onion
1/2 c. uncooked brown rice
2 cans condensed 98% fat-free cream of chicken soup
1 1/2 soup cans of water (I think I used half milk, half water)
1/4 c. soy sauce
1 1/2 c. chow mein noodles
In a large sprayed skillet, saute the chicken. Season it with the salt (I think I skipped the salt). Transfer the chicken to a sprayed 9" x 13" baked pan and stir in all of the remaining ingredients except the chow mein noodles. Cover and bake at 275 degrees for 1 3/4 hours. Uncover and top with the chow mein noodles and bake for an additional 15 minutes.
Recipe note: This recipe serves 8 (a scant 1 1/2 cups each) at 249.2 cals., 23.9 g of protein, 6.8 g of fat and 21.4 g of net carbs each OR serves 10 (about one cup each) at 199.4 cals., 19 g of protein, 5.5 g of fat, 17.1 g of net carbs each.
It was pretty good but it made a lot. If I made it again, I would leave off the chow mein noodles and sprinkle them on as I reheated the casserole. Also, I added in mushrooms and bean sprouts when I made it, too. You could make this using leftover rotisserie chicken too to make it easier on yourself. (something I'm all for) That way, you wouldn't have to saute so much.
As for rice, everyone reacts differently. Why not try a Lean Cuisine or something with rice ... or try rice when you're out with someone, you know, try a little of their rice ... to see how it reacts. I just chew everything down really well, to mush.
As for rice, everyone reacts differently. Why not try a Lean Cuisine or something with rice ... or try rice when you're out with someone, you know, try a little of their rice ... to see how it reacts. I just chew everything down really well, to mush.
Hello Brenda.....hope this is okay to use......
Chicken Pot Pie
1 medium onion (1/2 cup)
1/4 cup margarine
1/2 cup flour
1 tsp. instant chicken bouillon granules
1/2 tsp poultry seasoning (optional)
1/8 tsp. pepper
2 cups milk
3 cups chopped cooked chicken (turkey)
1 10oz pkg frozen peas & carrots
1 4oz. can sliced mushrooms (drained)
1 beaten egg
1 tsp water
In a large sauce pan cook onion in margarine til tender but not brown. Stir in flour, bouillon granules, poultry seasoning, and pepper. Add milk, all at once. Cook and stir til thickened and bubbly. season with salt and pepper.
Turn filling into a cassorole dish and top it with pastry. Cut slits in the top of pastry to flute the edges. (about four good slits)
Pastry (or be like me and use the ready made crust)
1 1/4 cups flour
1/8 tsp. salt
1/3 cup shortening
3-4 T. cold water
In mixing bowl stir together flour and salt. Cut in shortening til pieces are the size of small peas. Sprinkle 1 T. of the water over part of the mixture. Gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form into a ball. Roll out to make a pasty crust.
Bake at 450 degrees for 25 to 30 minutes
Enjoy!! connie d
Chicken Pot Pie
1 medium onion (1/2 cup)
1/4 cup margarine
1/2 cup flour
1 tsp. instant chicken bouillon granules
1/2 tsp poultry seasoning (optional)
1/8 tsp. pepper
2 cups milk
3 cups chopped cooked chicken (turkey)
1 10oz pkg frozen peas & carrots
1 4oz. can sliced mushrooms (drained)
1 beaten egg
1 tsp water
In a large sauce pan cook onion in margarine til tender but not brown. Stir in flour, bouillon granules, poultry seasoning, and pepper. Add milk, all at once. Cook and stir til thickened and bubbly. season with salt and pepper.
Turn filling into a cassorole dish and top it with pastry. Cut slits in the top of pastry to flute the edges. (about four good slits)
Pastry (or be like me and use the ready made crust)
1 1/4 cups flour
1/8 tsp. salt
1/3 cup shortening
3-4 T. cold water
In mixing bowl stir together flour and salt. Cut in shortening til pieces are the size of small peas. Sprinkle 1 T. of the water over part of the mixture. Gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form into a ball. Roll out to make a pasty crust.
Bake at 450 degrees for 25 to 30 minutes
Enjoy!! connie d
Darlene sent me several recipes in my e-mail the other day. I had to choose 1 (I have to follow the rules too) and that was really hard. I chose the one that I am wanting to try. It sounds so good and I thought that you might like this one too.
I hope you like it as much as I am sure that I am going to.
Reuben Casserole
1/2 lb Sliced Deli-Style Corned Beef4 oz Swiss cheese
1 16 oz jar/can sauerkraut
4 Tbsp Thousand Island Dressing
4 Tbsp Mayonnaise
1 Tbsp relish
In a casserole dish, layer slices of corned beef (the thin sliced - not chipped - works best). Kind of scrunch them up instead of laying them flat. Drain sauerkraut of 1/2 its juice and lay atop corned beef (if you like the sweeter variety of kraut, toss 1/2 tsp Brown Sugar Twin into it before adding to the casserole dish.) Top with Swiss cheese layer and bake at 350°F for 10 minutes or until cheese is melted but not liquid. While dish is baking, in separate bowl mix Thousand Island Dressing, Mayo and Relish (use dill relish if every carb counts here) Remove casserole dish from oven, slice in 4 serving-size squares and top with dollops of relish mixture.
It's not what you gather, but what you scatter
that tells what kind of life you have lived.
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