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Light Chicken and Veggie Casserole (Medifast & GF)

This recipe contains 4 servings of 1 lean, 2 greens, 1/4 healthy fat, and 3 condiments.

Ingredients

  • 1 lb. chicken, raw, cut into small cubes
  • 1/2 c light sour cream
  • 1 c mozzarella or Italian blend cheeses, divided
  • 1 tsp garlic powder, divided
  • 1/2 tsp ground thyme
  • 14oz frozen broccoli, cut into small pieces
  • 1/4 c water
  • 16oz baby spinach leaves, stems removed
  • 1 tsp butter or margarine
  • 1/4 c onion, diced small
  • 3 cloves of garlic, diced small

1. Preheat oven to 400. PAM a 9×9 baking dish.

2. In a medium bowl, combine the raw chicken cubes, light sour cream, ½ tsp garlic powder, and ½ tsp ground thyme. Stir until the sour cream and seasonings are evenly distributed.

3. In a large skillet, melt the butter or margarine. Add the onions and garlic. Cook over medium heat until fragrant and soft, about 7-10 minutes. Stir in the broccoli and water. Cover and cook for 10 minutes.

4. In a medium skillet, cook the spinach until soft, about 10 minutes, stirring occasionally.

5. In a large bowl, combine the broccoli mixture, spinach, and chicken mixture. Stir until combined. Add ½ the cheese and stir.

6. Pour the mixture into the casserole dish and top with the remaining cheese. Bake covered for 20 minutes. Remove the cover and bake for an additional 20 minutes.

Light chicken and veggie casserole step 6

Recipe created by Me! : D

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6 Comments

Posted by on May 23, 2015 in Chicken, Gluten Free, Medifast

 

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Favorite Thanksgiving Recipes

These are some of my favorite recipes to make for Thanksgiving. Whether you’re going to a small family gathering or a large party, these recipes will be a hit. I’ve included appetizers, soups, veggie sides, dressing, and dessert recipes below. I’ve also included a few Gluten Free and Medifast recipes, for those who need them.

This year, I’ll be making Baked Cheesy Broccoli Patties (Medifast and Gluten Free)Herb Stuffed Brussels Sprouts (Gluten Free), and Carrot Cake with Vanilla Cream Cheese Frosting. I could eat my weight in the Broccoli Patties, the Herb Stuffed Brussels Spouts are my favorite way to cook Buressels sprouts, and the carrot cake is to die for!

Enjoy!

Starters/Appetizers

Garlic Hummus
Rosemary and Thyme Cheese Ball

Soup/Base

Cream of Mushroom Soup from Scratch (Gluten Free)

Dressing

Turkey Sausage Dressing

Pastas and Salads

Pasta Salad
7 Layer Salad (Medifast)
Mushroom and Asparagus Risotto

Veggie Sides

Baked Cheesy Broccoli Patties (Medifast and Gluten Free)
Cauliflower Tots (Medifast and Gluten Free)
Bacon and Herb Stuffed Mushrooms
Herb Stuffed Brussels Sprouts (Gluten Free)

Stuffed Zucchini Boats
Marinated Mushroom and Asparagus Warm Salad
Simple Seasoned Brussels Sprouts
Cheesy Broccoli Casserole (Medifast)
Squash Gratin (Medifast)
Roasted Garlic Mashed Cauliflower (Medifast)

Desserts

Carrot Cake with Vanilla Cream Cheese Frosting
Coconut and Pecan Shortbread Cookie Sandwiches with Chocolate Ganache
Easy Apple Crisp Bars sweetened with Honey (Gluten Free)
Peanut Butter and Dark Chocolate Cookies (Gluten Free)
Blueberry Coffee Crumble Cake
Gingerbread Spice Cake

Turkey Sausage Dressing

Turkey Sausage Dressing

Baked Cheesy Broccoli Patties

Baked Cheesy Broccoli Patties

Zucchini Boats

Stuffed Zucchini Boats

Coconut and Pecan Shortbread Cookie Sandwiches with Chocolate Ganache

Coconut and Pecan Shortbread Cookie Sandwiches with Chocolate Ganache

 

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Squash Gratin (Medifast)

For those of you who are using this recipe for Medifast, the entire recipe counts as about 4 greens, 1/2 lean, 1 snack, and 2 healthy fats. So, this recipe makes about 2 servings. If you’re looking to create full Lean and Green meal, you will need to add a lean to this meal, like a salmon filet or a chicken breast, as well as another green, like a side salad.

Squash Gratin

Ingredients

  • 1 yellow squash
  • 1 zucchini
  • 1/2 tsp garlic powder
  • 1/2 cup shredded 2% reduced fat shredded cheese
  • 1 package crushed Medifast crackers or 2-3 saltines
  • 1 tsp olive oil
  • 1 tsp butter
  • 1 teaspoon dried sweet basil
  • 1 tsp grated Parmesan cheese

1. Slice zucchini and squash into 1/4″ slices. Sprinkle with salt and garlic powder.

2. Melt butter and add olive oil to a large skillet over medium-high heat. Saute squash for 6 to 7 minutes until tender. Remove from heat.

3. Preheat the oven to 350 degrees. Pam an 8×8 baking dish and spread squash into the baking dish.

4. Combine cheese and basil with the crackers and sprinkle over the entire dish. Bake for 25 minutes or until top is golden brown.

Recipe based off of the recipe found at Sandy’s Kitchen

 
3 Comments

Posted by on May 10, 2013 in Medifast, Side Dish

 

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Mushroom Strata

Mushroom Strata

Ingredients

  • 1 carton (16 oz each) Egg Beaters® Original
  • 1/4 cup fat free milk
  • 2 cups Italian bread cubes (1-inch cubes), crust removed
  • 1-1/2 cups frozen hash brown potatoes, shredded style
  • 8 oz fresh Baby Bella mushrooms, cubed
  • 1/2 cup shredded reduced fat Cheddar cheese
  • 1 medium onion, diced
  • 1 tbsp dried sweet basil

1.Preheat oven to 375°F. Spray 9×13 inch glass baking dish with PAM.

2.In a medium skillet, cook the mushrooms for 5 minutes, or until tender.

3.In a large mixing bowl, combine the Egg Beaters, milk, and sweet basil.Add all remaining ingredients; toss to coat.

4.Pour into the pre-PAMed baking dish and bake for 40 minutes, or until the mixture starts pulling away from the sides of the dish. The may still be some water or liquid present, but that happens sometimes with Egg Beaters, it does not mean that the strata should be cooked longer.

Recipe based on the Tomato-Mushroom Strata recipe listed on the Egg Beaters Website

 
1 Comment

Posted by on March 9, 2013 in Breakfast

 

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