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Old 02-15-2012, 07:33 PM   #271
LoveMontana
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Kale "chips". OMG they are GREAT!!

You need:

bunch of Kale
extra Virgin Olive Oil
sea salt

Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner.
Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake, in a single layer, until the edges brown but are not burnt, 15 to 20 minutes, or when ever the edges are brown but not burnt.
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Old 03-18-2012, 11:10 PM   #272
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Quote:
Originally Posted by LoveMontana View Post
Just in time for the summper BBQ season, although we cook these all year out on the grill.

CHICKEN SPIEDIES
TURKEY SPIEDIES
VENISON SPIEDIES
PORK SPIEDIES
MAPLE-MARINATED PORK SPIEDIES
IRISH-MEX SPIEDIES
ROASTED GARLIC DRESSING/MARINADE
CHICKEN SPIEDIES
POLYNESIAN PORK SPIEDIES
HONEY-DIJON CHICKEN SPIEDIES
LAMB SPIEDIES
TRADITIONAL PORK SPIEDIES
PORTABELLO MUSHROOM SPIEDIES
VEAL SPIEDIES
PORK SPIEDIES
LEMON ZEST SPIEDIES
Where ever did you find all these recipes? I'd love to see the rest of the recipes in that book!
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Old 03-19-2012, 05:42 PM   #273
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Quote:
Originally Posted by Nana Lee/MA View Post
Where ever did you find all these recipes? I'd love to see the rest of the recipes in that book!
LOL, it's not a book. We live in the area where the Spiedie was invented. Everyone makes them. We even have a yearly Hot Air Balloon Rally and Spiedie fest.
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Old 03-19-2012, 07:16 PM   #274
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Quote:
Originally Posted by LoveMontana View Post
LOL, it's not a book. We live in the area where the Spiedie was invented. Everyone makes them. We even have a yearly Hot Air Balloon Rally and Spiedie fest.
OK. I've the seen the Hot Air Balloon festival in New Mexico, Arizona, and even in Massachusetts! They are such fun.
But no spiedies! LOL
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Old 02-24-2013, 06:14 PM   #275
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Cioppino - Low Carb Seafood Soup/Stew



Step 1 - chop up celery, onions, chopped garlic (I use the minced garlic in the jar about 3 tsps. - depends on your taste) and warm in about 1-2 tsps. of olive oil; add Italian seasoning and Zatarains Creole seasoning. Warm for a few minutes.

Step 2 - add two cans of diced petite tomatoes, more Italian and Creole seasoning. I also add at this point some Miso; if you can't find Miso cubes, I've used .5 to 1 envelope of Miso-Cup (instant vegan and gluten-free soup) and 2-3 cups of water (can add up to 4 depending on your preference).

Let this simmer about 30 minutes. Then rinse off your frozen seafood mix (for this recipe I used the frozen mix from Costco). I have also used other frozen seafood mixes and added my own scallops and cod that was chopped into cubes (yum!). Bring back to a simmer.

Let it simmer 15 minutes and waa-la! Cioppino in under an hour! Yummers!!

I have made this in a crock pot before too. You put all base ingredients, except no water, instead add a can of tomato sauce into a crock pot on low for 4-5 hours; then add the seafood mix, and cook on high for an hour. Both ways are good - I'll do the crock pot recipe on a Saturday, I'll start it before I go running around and when I come home, plop in the seafood mix and get ready to enjoy!

Please Note: If you make it with canned petite tomatoes as I, it is 6 carbs per .5 cups, and there is 3.5 cups per can (21 total). Makes 4 servings with one can, 8 servings with two. It is 8 carbohydrates per serving if made with the large fresh tomato. I cannot image the canned one is much more. I got the base recipe from the cookbook: "Favorite Brand Name Low-Carb Recipes".



Wishing you the best,
Laura
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Old 03-13-2013, 07:41 PM   #276
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I am trilled to find this sticky! It has some really great sounding recipes...something to keep me from getting bored.

Thought someone else might like them especially page 6 for all the shake ideas.
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Old 07-26-2013, 04:57 PM   #277
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I use shredded cabbage in place of noodles in Pad Thai. Works great.

Sharon

Quote:
Originally Posted by murflaw View Post
POSTED BY LORETTA

CABBAGE NOODLES


Here is how I do them. Dottie (on the recipe help BB) gave me the recipe originally.
I usually shred 1/2 head of cabbage. I like my noodles thin so I set the blade accordingly. I put 1/2 cup of heavy cream (whipping cream) in my large micro cooker (Pampered Chef) I add about 1/2 cup of water to that and 1/2 tsp salt. I cook them for about 6 minutes depending on how they look. I like my noodles pretty well cooked. You might prefer them firmer.

Another way to do them is to put the 1/2-cup of cream and salt in a large soup pot. Fill with about enough water to cover them and cook for about 10 min after boiling. Don't cover. You can do a whole head that way.

Lately I have been freezing them after I get them cooked. They keep just fine in the freezer. I package them in individual servings.
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Old 07-26-2013, 05:00 PM   #278
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I LOVE Asher's raspberry gels. I can only get them in the winter, though because they melt in the mail in the summer in Phoenix.

Quote:
Originally Posted by Begete View Post
Here are two good ones if you can tolerate sugar alcohol:

Gertrude Hawk: all of their candy is as good if not better than the kinds made with sugar. The choclate covered peanut butter is marvelous as are the chocolate covered mints....and we just had our first chocolate covered pretzels. They are to die for.

Also good are Asher's choclates. They come in boxes and bars. I didn't care for the choices in the boxes, but I do like the mint and peanut butter bars.
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Old 07-26-2013, 05:04 PM   #279
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Quote:
Originally Posted by LoveMontana View Post
Kale "chips". OMG they are GREAT!!

You need:

bunch of Kale
extra Virgin Olive Oil
sea salt

Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner.
Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake, in a single layer, until the edges brown but are not burnt, 15 to 20 minutes, or when ever the edges are brown but not burnt.
I'm so addicted to this stuff that I planted half my garden to Kale last winter
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Old 07-27-2013, 09:05 PM   #280
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Shrimp Pad Thai

Pad Thai (I think I originally adapted this from one of Dana Carpender's recipes.)

2 tablespoons soy sauce
½ tsp Tabasco (optional)
1 tablespoon granular Splenda or equivalent liquid splenda
½ tsp grated fresh ginger

2 cups cooked, peeled shrimp (or 2 cups cubed cooked chicken)
2 tablespoons oil
2 cloves minced garlic

2 beaten eggs,
1 pkg House Foods spaghetti
2 cups shredded cabbage for slaw

Garnishes - one or more of the following:
2 tablespoons chopped peanuts
2 sliced green onions
2 tbsp chopped cilantro or parsley
2 tbsp flaked coconut
Lime juice


Mix the soy sauce, tabasco, ginger, and Splenda and set the mixture aside.

Put the oil in a heavy skillet over medium-high heat and sauté the garlic for a minute. Add the meat and spaghetti and cook until almost all the liquid has evaporated. Add the soy sauce mixture. Push the contents to one side and pour the beaten eggs into the skillet and stir until well scrambled. Stir in the cabbage, mixing with the meat and egg mixture. Cook until just heated through.

Garnish each serving with your choice of chopped peanuts, coconut, scallions, and/or cilantro and sprinkle with lime juice.

Yield: 2 large one-dish meal servings or 4 smaller servings.
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Old 07-31-2013, 07:00 AM   #281
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Wheat Bread
Note: Because these breads have no preservatives, be sure to keep them in the refrigerator.

The ground pecans give this bread the nutty flavor of whole wheat bread without the carbs.

½ tsp. salt
¼ cup wheat protein isolate 8000 0g
2 cups Carbquik 12g
½ cup wheat protein isolate 5000 0g
2 tbsp Resistant Wheat Starch 75 2g
¾ cup ground pecans 4g
¼ cup wheat bran (optional) 8g
½ tsp Thick it Up 0g
½ tsp glucomannan powder 0g
2 tsp. baking powder 2.5g
1 tbsp sugar (eaten by yeast) 0g
1 tbsp yeast 2g


1 cup warm water
¼ cup heavy cream 1.5g
2 large eggs 0.7g
AS equal to ¼ cup sugar
I used liquid Splenda 0g
Total carbs per loaf 32.7g

16 ½" slices per loaf 2g per slice



Set the breadmaker to manual mode.

Combine all the dry ingredient in the pan of the breadmaker. Then put the wet ingredients in a mixing bowl. Mix the wet ingredients well. Warm them in the microwave 30 seconds.

Turn on the breadmaker and let the dry ingredients mix for a few seconds, then pour in the wet ingredients. (If using a stand mixer, mix for 1 minute with the paddle, then 10 minutes with the dough hook.) Dough will be too soft at first, but will firm up and make a ball after it kneads for a few minutes. If the dough is too stiff, and breaks into more than one ball, add a little more water. If it is too soft and won’t form a ball, add a little more WPI 5000.
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Old 07-31-2013, 07:39 AM   #282
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Somehow I managed to clip off the bottom of the wheat bread recipe. Here is the FULL recipe

Wheat Bread
Note: Because these breads have no preservatives, be sure to keep them in the refrigerator.

I have included the carb counts on this recipe because the numbers are pretty hard to believe!

½ tsp. salt
¼ cup wheat protein isolate 8000 0g
2 cups Carbquik 12g
½ cup wheat protein isolate 5000 0g
2 tbsp Resistant Wheat Starch 75 2g
¾ cup ground pecans 4g
¼ cup wheat bran (optional) 8g
½ tsp Thick it Up 0g
½ tsp glucomannan powder 0g
2 tsp. baking powder 2.5g
1 tbsp sugar (eaten by yeast) 0g
1 tbsp yeast 2g


1 cup warm water
¼ cup heavy cream 1.5g
2 large eggs 0.7g
AS equal to ¼ cup sugar
I used liquid Splenda 0g
Total carbs per loaf 32.7g

16 ½" slices per loaf 2g per slice



Set the breadmaker to manual mode.

Combine all the dry ingredient in the pan of the breadmaker. Then put the wet ingredients in a mixing bowl. Mix the wet ingredients well. Warm them in the microwave 30 seconds.

Turn on the breadmaker and let the dry ingredients mix for a few seconds, then pour in the wet ingredients. (If using a stand mixer, mix for 1 minute with the paddle, then 10 minutes with the dough hook.) Dough will be too soft at first, but will firm up and make a ball after it kneads for a few minutes. If the dough is too stiff, and breaks into more than one ball, add a little more water. If it is too soft and won’t form a ball, add a little more WPI 5000.

Don't let the dough rise in the breadmaker. Take it out as soon as the knead cycle ends and form the dough and put it in a greased bread pan and set in a warm place to rise. It rises fast...between 20 and 30 minutes. If you let it rise twice it will ruin it. My breadmaker has a “turbo mode” that has only one rise cycle. I can bake this bread start to finish in the breadmaker using the turbo mode but I like the shape of the loaves better when baked in a pan.

When dough doubles in size, bake it in a preheated 350 degree oven for 40 minutes until golden brown. (Put it in the oven when the dough is just above the top of the pan, because it will continue to rise in the oven.) Turn the loaf out on to a rack to cool.

I actually slice this thinner with my electric slicer, getting between 20 and 22 slices per loaf. Put the bread in the refrigerator overnight before slicing with an electric slicer to make it firmer and easier to slice.
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Old 07-31-2013, 08:23 AM   #283
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Thank all of you for saving my life ,I was getting bored and now I found all of this heavenly recipes,just thanking you again.
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Old 08-23-2013, 10:24 PM   #284
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This is something I came up with because my son thinks Thursday should be Mexican night. It's a low carb Mexican casserole. It's seasoned ground beef w/a little salt, onion powder, garlic powder, chili powder, cumin and red pepper flakes. You put the hamburger in a casserole dish and put a diced tomato on that and top with a layer of cheese and bake until it is bubbly and the cheese is melted. My son and hubby eat it with chips. I put it on a bed of lettuce and eat as a kind of taco salad.

This summer I've been adding pablano peppers from my garden!

Last edited by SheWolfSilver; 08-23-2013 at 10:29 PM..
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Old 08-24-2013, 01:58 AM   #285
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she wolf silver--this sounds awesome
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Old 02-24-2014, 12:09 PM   #286
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on another parts of lcfriends there are recipes made with carb quick baking flour. can all you wonderful recipe people( and I mean that from my heart.. love them) tell me why or why not you are or are not using it? is it to good to be true? also dreamfields pasta ?
thanks so much Kelly
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Old 02-24-2014, 12:11 PM   #287
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hey,,, I see you use carb quick? where do you get it !?? thanks
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Old 02-25-2014, 05:53 AM   #288
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I get Carbquik from netrition.com
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Old 05-16-2014, 06:27 AM   #289
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Does anyone have some NEW recipes using carbalose flour? I am stumped on how to use it. Did use it to coat mushrooms, tried biscuits with no success. I have 2 bags of it and have no idea what to do with the rest of it. Very few recipes here.
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Old 11-10-2014, 09:39 AM   #290
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Why do you cook them in cream and are they meant to use with pasta sauce?
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Old 02-28-2015, 09:18 AM   #291
LoveMontana
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Crock pot chicken cacciatore

Slow Cooker Chicken Cacciatore
Serves 6-8
Ingredients

2 1/2-3 pounds chicken pieces (breasts, legs, thighs, etc.)
1 (28 oz.) can fire-roasted diced tomatoes, 1/3 cup juices reserved
1/2 pint cherry tomatoes
1/2 pint cremini mushrooms
1 1/2 cups kalamata olives, halved
1/2 cup dry white wine
1 carrot, peeled and chopped
1 rib celery, chopped
1 yellow onion, diced
6 cloves garlic, minced
1 bay leaf
4 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
kosher salt and freshly ground pepper, to taste
fresh herbs, garnish

Directions

Seasons all sides of chicken liberally with salt and pepper and set aside.
Place carrot, celery, onion, garlic, cherry tomatoes, olives and mushrooms at the bottom of slow cooker.
In a bowl, whisk together diced tomatoes, tomato paste, white wine and reserved tomato juices.
Add chicken to the slow cooker, resting it on top of the vegetables, and pour tomato wine mixture over the top.
Season everything by adding bay leaf, oregano, basil, salt, pepper and red pepper flakes.
Cover slow cooker and cook on LOW for 8 hours.
Uncover and check to make sure chicken is cooked through and still tender, remove with tongs, cover and set aside.
Turn heat up to HIGH and cook for another 20-30 minutes, or until sauce thickens.
Return chicken to the sauce and serve hot, with fresh herbs for garnish.
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MOLON LABE!! It's a RIGHT not a Privilege.
“One has a moral responsibility to disobey unjust laws”
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Old 06-27-2015, 07:17 AM   #292
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love this site... great recipes....
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Old 07-11-2015, 12:13 PM   #293
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I'm new and this might be in the wrong place but here goes. My new hobby is hunting for off-the-shelf low carb foods in regular supermarkets. I was in a local Food Lion and spotted an in-aisle display of Schmidt's Oldtyme 647 bread. Guess what the "6" stands for. Yep, 6 grams of net carbs per slice. It tastes and feels just like white sandwich bread and will be a staple in my LCHF diet.
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Old 10-12-2015, 09:58 PM   #294
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bump
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Old 01-29-2016, 07:52 PM   #295
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Quote:
Originally Posted by murflaw View Post
OK, someone has to go first and I guess it might as well be me.
I *love* this recipe - how can you go wrong with chicken, bacon & cheese.

BACON PARMESAN STUFFED CHICKEN

Each chicken breast serves 1
Less than 5 carbs per breast, but refer to your bacon and cheese package.


1.) Boneless/skinless chicken breast-1 per person.
2.) Parmesan or Romano Cheese slices (1" x 3" - 2 per breast.
3.) Bacon 2 slices per breast
(Black pepper, smoked or some other flavor works well)
4.) Lowry's Seasoned Salt*
5.) Cracked Black Pepper
6.) Toothpicks - about 4 per breast

1.) Cut cheese into thin slices. Set aside

2.) Cook Bacon to about 2/3 done. Set aside

3.) Pound chicken breast to about double original size. (For minimal mess, place chicken between two layers of Saran wrap)

4.) Season one side of chicken with seasoning salt and cracked black pepper

5.) On seasoned side layer bacon and cheese. Usually, two strips of bacon and two slices of cheese per breast

6.) Roll chicken up and secure with toothpicks

7.) Season outside with seasoning salt and cracked pepper.

These can be baked in the oven at 350 or grilled. (Note: If you are accustomed to grilling chicken breasts, these will take less time then normal due to flattening. It is best to use a meat thermometer.)

*I don't actually use Lowery's - I use Cuban Sazon Completa from Badia, but that's just my preference.


beth
This sounds good!
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Old 01-29-2016, 07:54 PM   #296
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Quote:
Originally Posted by murflaw View Post
POSTED BY LORETTA

CABBAGE NOODLES


Here is how I do them. Dottie (on the recipe help BB) gave me the recipe originally.
I usually shred 1/2 head of cabbage. I like my noodles thin so I set the blade accordingly. I put 1/2 cup of heavy cream (whipping cream) in my large micro cooker (Pampered Chef) I add about 1/2 cup of water to that and 1/2 tsp salt. I cook them for about 6 minutes depending on how they look. I like my noodles pretty well cooked. You might prefer them firmer.

Another way to do them is to put the 1/2-cup of cream and salt in a large soup pot. Fill with about enough water to cover them and cook for about 10 min after boiling. Don't cover. You can do a whole head that way.

Lately I have been freezing them after I get them cooked. They keep just fine in the freezer. I package them in individual servings.
Is this like Fettuccine Alfredo?
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Old 03-17-2016, 08:59 PM   #297
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We can't do spicy. Can I leave out the cayenne pepper?
Quote:
Originally Posted by murflaw View Post
POSTED BY LORETTA

ROAST STICKY CHICKEN posted 10-08-2001 03:47 PM

Hi Guys!
This recipe is to-die-for, I make it at least once a week, found the recipe a few years ago...left overs are wonderful for sandwiches or salads.

Roast Sticky Chicken
1. In a small bowl combine:
4 t. salt
2 t. paprika
1 t. cayenne pepper
1 t. onion powder
1 t. thyme
1 t. white pepper
1/2 t. garlic powder
1/2 t. black pepper

Remove giblets from:
1 large roasting chicken
2. Clean the cavity well and pat dry with paper towels
3. Rub the spice mixture into the chicken, both inside and out, under fat and evenly distributed (Note: I poke my chicken all over with a fork so the seasonings will go deep)
5. Place in a resealable bag seal and refrigerate overnight.
7. Place in shallow baking pan 8. Roast, uncovered at 250 degrees (F) for 5 hours (Yes 250 degrees for 5 hours!)
9. Let chicken rest for 10 minutes before carving.

*Loretta noted that she also did this recipe with cut up chicken pieces and it worked just fine that way as well.

**JANIE'S SUGGESTION: Just a suggestion on the sticky chicken. As long as you are measuring out the spices for your dry rub, double or quadruple it and put in little baggies. That way, next time you want to do the recipe, it will be so quick and easy.
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Old 03-18-2016, 04:21 PM   #298
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Start Date: Off and On Since 1998 Recommitted 2/12/16
OMG I tweaked this rescue just now. Left out the cauliflower and celery...sub'd mild sausage...only used 1/4 c mushrooms. And divided it in 8 pieces. YUM YUM YUM!!! Per serving Calories 492 Fat 36.6 Carbs .5 Protein 31
Quote:
Originally Posted by Joplin38 View Post
Make the Mushroom Chicken and Sausage Casserole that I believe Dottie Or LindaSue posted. This is GREAT!!!

3 - 4 Cups cooked chicken, cubed
1 lb. pork sausage (hot)
1 stalk celery, chopped fine
1 Tbls. onion, chopped fine
1/2 lb. mushrooms, sliced
8 oz. cream cheese, softened
16 oz. bag frozed cauliflower, cooked & well drained.
8 oz. shredded cheddar
Salt
1/2 teas. black pepper
Paprika

Brown the sausage with celery, onions and mushrooms. Stir the cream cheese into the sausage mixture until well blended. Coarsely chop the cooked cauliflower. Mix all ingredients and spread in a greased 9x13 baking dish. Dust top with paprika. Bake covered with foil at 350 for about 30 min. Uncover and bake until hot and bubbly and top is slightly browned about 15 min.

Loretta


I substituted shredded cooked cabbage for the cauliflower and slivered green pepper for the celery because that's what I had in the house.

If you don't like mushrooms, could use celery and green pepper or roasted red peppers or pimento. I don't think you want this runny anyway.

Last edited by MsDawn; 03-18-2016 at 04:23 PM..
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