• Tag Archives casserole
  • Cheesy Chicken and Spinach Casserole

    Cheesy Chicken and Spinach Casserole

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    4 large chicken breasts, cooked and shredded

    8 ounces softened cream cheese

    3/4 cup mayonnaise

    3/4 cup sour cream

    8 ounces shredded pepper jack cheese

    9 ounces chopped spinach, cooked and drained

    1 package Knorr vegetable recipe mix

    1/2 cup colby jack cheese

    Preheat oven to 350 degrees. Mix all ingredients except the colby jack in a large mixing bowl. Place the mixture in a 9 X 13 pan sprayed with non-stick cooking oil. Top with colby jack cheese. Bake for 30 minutes.

    Serves 12: 5 Net carbs per serving

     

     

     



  • Meatball Reuben Casserole

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    This is an inexpensive casserole that my family really loved. It’s also very easy and fast to make. It’s actually a recipe from Rachael Ray that I changed to make low carb. If you like reubens, you should definitely try this.

     

    Her recipe can be found here. (She also has a video posted.)

     

    These are the 3 changes I made to her recipe:

    1. Replace the breadcrumbs with 1 tablespoon coconut flour.

    2. Omit the barley.

    3. Use sugar-free ketchup and sugar-free pickle relish to make the dressing.

    Not only is this easy and delicious, but I’ve been reading lots of things about the benefits of eating fermented vegetables. Read this article if you are wondering why fermented vegetables are beneficial in your diet.

     



  • Low Carb Breakfast Casserole

    I often make low carb breakfast casseroles. I usually make one on the weekend, and then reheat individual servings throughout the week. Not only does it make an excellent low carb breakfast, but it’s also great for an inexpensive low carb dinner as well. This basically follows the same technique as my other low carb breakfast casserole (here), I just mixed up the flavors to add some variety.

    *This picture shows the low carb breakfast I made for my husband on Father’s Day. I made the french toast from a left-over “Jiffy Bun” from Splendid Low Carbing. They are such a neat little trick that you make in the microwave. Check it out here.

    Low Carb Breakfast Casserole 2

    1 pound ham, cubed (make sure your brand doesn’t have added sugar)

    6-8 ounces sliced, fresh mushrooms

    8 ounces softened cream cheese

    4 pieces thick-cut bacon

    8 ounces Monterey jack cheese, shredded

    12 large eggs

    Preheat oven to 350 degrees and spray a 9 X 13 pan with non-stick cooking spray. In a large skillet, brown ham cubes in a tablespoon of butter. Most ham is pre-cooked, so this only takes a minute. Place ham in bottom of casserole dish. Then brown your mushrooms in the same skillet. This is important to remove the excess water from the mushrooms.  Add mushrooms to the top of ham. Use the same skillet again to crisp your bacon. (Can you tell I hate washing dishes?) While the bacon cooks, evenly distribute cream cheese on top of ham and mushrooms. Add crumbled bacon on top of the cream cheese. Beat eggs thoroughly with some salt, pepper, and a few tablespoons of water or cream. Pour eggs over the other ingredients and top with Monterey jack cheese. Bake for 25-27 minutes, until eggs are set. Allow to cool for about 5 minutes before slicing.

    Makes 12 large servings: NET carbs about 1.4 per serving. :)

     



  • Chicken Broccoli Casserole

    This is my favorite kind of dish. It’s easy to make, very satisfying, and the left-overs are awesome too. You can also put this together on the weekend and wait until a weeknight to bake it. If you want to do that,  wait to add the fried onions so they don’t get soggy.

     

     

     

    Chicken Broccoli Casserole

    4-5 cups cooked chicken, cubed*

    2 cups broccoli florets

    1 medium onion, diced

    8 ounces softened cream cheese

    1 cup chicken broth

    1  1/2 cups shredded colby jack cheese

    2 tablespoons fried onions (optional)

    Preheat oven to 350 degrees. Spray a 9 X 13 pan with non-stick spray. Place chicken and broccoli in a large mixing bowl. I used raw broccoli; I like mine to be crunchy. If you like your broccoli to be soft, steam it in the microwave 2-3 minutes first.

    Sautee onion in olive oil with salt and pepper. When onion is soft and slightly brown (about 3-5 minutes), add cream cheese to sautee pan. When cream cheese is melted, whisk in chicken broth until the mixture is smooth. Allow to simmer for about a minute, or until sauce thickens slightly.

    Add cream cheese and onion mixture to chicken and broccoli. Mix well. Add 3/4 cup of the shredded cheese and mix again. Season with salt and pepper to taste. Spread evenly in baking pan. Add remaining 3/4 cup cheese and fried onions on top. Bake for 25-30 minutes until cheese is melted and casserole is bubbling.

    Serves 8: NET carbs 3 per serving.

    *I use oven roasted chicken. I make mine with bone in, skin on chicken breasts. I add a little olive oil and lots of salt and pepper. Bake at 350 degrees for about an hour, depending on the size of the breasts. I used 4 very large breasts in this recipe.

     



  • Low Carb Breakfast Casserole

    This is a great breakfast casserole that reheats really well. You can make it on the weekend and enjoy it throughout the week for breakfast when you may not have as much time to cook. It’s also very filling due to the higher fat content. We actually had this for dinner tonight. It’s easy to make, inexpensive, and plentiful. In fact, if you are cooking for just a few people, you may want to cut the recipe in half.

     

    Low Carb Breakfast Casserole

    2 lbs ground sausage

    8 ounces softened cream cheese

    1/2 small onion, diced

    2 jalapeno peppers, diced (or 1/2 green pepper)

    12 well-beaten eggs (season with salt and pepper)

    1 cup shredded cheese (cheddar or mexican blend)

    Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick cooking spray. Brown sausage and drain excess grease. Press sausage into the bottom of pan. Break cream cheese into pieces and evenly distribute on top of sausage. Sprinkle with onions and peppers. Pour eggs over the sausage mixture. Add shredded cheese to the top.

     

    Bake for 25 minutes, until eggs are just set. Allow to cool for about 5 minutes before cutting.

    Serves 12: NET carb count is about 2 per serving.

     

     

     



  • Bacon Jalapeno Casserole

    I have to give my friend Kelly full credit for this recipe. She created it to have a low carb side dish to take to a family meal. It’s delicious, flavorful, and versatile. You can use it as a side. It’s good to use as a dip with raw veggies or toasted low carb pita chips. You can add some chicken to make it a complete meal. I also think it would be appropriate to use on a fat fast.

     

     

    Bacon Jalapeno Casserole

    2 packages of softened cream cheese

    5-6 jalapeno peppers, seeded and finely chopped

    1 small onion, finely diced

    5 slices of thick cut bacon, cooked and chopped

    1  1/2 cups mexican blend or shredded cheddar cheese

    1/2 tsp. garlic powder (optional)

    Preheat oven to 350 degrees. Spray a 2 qt casserole dish with non-stick spray. Reserve 1/2 cup of cheese. Combine all remaining ingredients and spread in casserole dish. Top with reserved cheese. Bake for 33-35 minutes.

    Serves 9: NET carbs about 3.5 per serving



  • Low Carb Enchiladas

    This is actually a recipe from the show Tyler’s Ultimate on Food Network. I changed a few things around to make this dish low carb. This is one of the best things I’ve ever made or eaten…ever…I mean it. I’ll admit that these are a little trouble, but they are so worth it. There aren’t really any complicated techniques in the recipe, it’s just that there are just several steps involved. Check it out here and I’ll explain how to make a low carb version.

     

     

    When the recipe calls for 1/4 cup of flour, substitute 1/2 tsp xanthan gum (available in grocery stores and at netrition.com).  Then add about 1 1/2 cups of the chicken broth and reserve the rest. If your mixture is too thick, slowly add more broth until you reach a desired consistency. It’s also good to add 1/2 cup sour cream to the mixture at this point, along with the green salsa.

    The second change I make is obviously to use a low carb tortilla. My favorite brand is Mission. My local Wal-Mart carries them.

    I also use the black beans as a garnish instead of an actual side dish.

    This recipe is great to make ahead. Just assemble, refrigerate, and bake when needed. It reheats well too. I almost think it gets better with time.

    I hope you try these and enjoy them as much as my family does!

     

     

     



  • Chicken Casserole with Green Chiles

    The inspiration for this recipe came from Jennifer Eloff’s Leftover Chicken or Turkey Casserole recipe. I changed it to better suit my family’s tastes. I made it on two separate occasions during the holidays for family and friends. It was a big hit. It’s very hearty and satisfying. I hope you give this one a try!

     

     

     

    Chicken Casserole with Green Chiles

    7-8 cups cooked and shredded chicken*

    1 medium-large onion finely diced

    1 cup mayonnaise

    1.5 cups sour cream

    7 ounce can of green chiles

    3/4 tsp. salt

    pepper to taste

    1/2 tsp cumin

    8 ounces of shredded pepper jack

    1/2 cup colby jack shredded cheese or shredded cheddar cheese

    1/4 cup french fried onions (optional)

    Sautee onion in olive oil until soft and caramelized. While the onion is cooking, mix mayo, sour cream, green chiles (drain excess liquid), salt, pepper, and cumin in a large bowl. Add sauteed onions, cooked chicken, and pepper jack to the mayo mixture. Stir mixture thoroughly and spread it evenly in a 9 X 13 pan. Top with colby jack  or shredded cheddar cheese and fried onions. Bake at 350 degrees for 30 minutes.

    *You can use rotisserie chicken for this recipe if you are in a hurry. If you have time to roast your own chicken, I would recommend it. You get more meat for your money. It’s really simple to do. Use bone-in chicken breasts with the skin. Season them with olive oil, salt, and pepper and roast in a 350 degree oven for approximately one hour. Use 4-6 breasts depending on their size.

    Also, this is a great meal to make ahead. Don’t add the fried onions until you are ready to put the casserole in the oven. We usually have enough leftovers to pack a few lunches too. This reheats really well.

    Serves 8: Net Carbs 5.4 per serving