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Tag Archives: Casserole

Keto Friendly Chicken Casserole

This delicious Chicken Parmesan Casserole can be served with or without pasta. It’s super quick, healthy, and easy weeknight dinner for your whole family.

Chicken Parmesan Casserole

Ingredients

1.5 lb. cooked chicken – diced

2 jars of marinara sauce

1 ¾ C. shredded mozzarella cheese

½ C. grated Parmesan cheese

1 ½ –2 Tbsp. olive oil

1 C. Panko bread crumbs (if use finer bread crumbs, not flacked kind like Panco, I suggest you to use just ¾ cup or the top will be too sandy)

1/2 tsp. Italian seasoned salt-to taste

1 ½ –2 Tbsp. freshly chopped parsley for serving

Directions

1. Preheat oven to 350 F and grease a 8 ½ x 8 ½ inch casserole with olive oil or cooking spray.

2. Place the chopped cooked chicken into the previously prepared baking dish and pour marinara sauce over the chicken, stir to combine. Spread shredded mozzarella cheese on top to cover the chicken. Sprinkle with grated parmesan.

3. In a small bowl stir together bread crumbs and Italian seasoned salt. Add 1 tablespoon of olive oil and stir well. If it seems to dry and the crumbs are not evenly moistened add more olive oil and stir to combine. It depends on the texture of bread crumbs you us. Finer crumbs will seem to dry and need more oil, flacked crumbs like Panko need less oil.

4. Sprinkle bread crumb mixture over the cheese and bake for twenty-twenty five minutes until bread crumbs get nice golden color. Sprinkle freshly chopped parsley before serving if desired. Serve with a salad or another green vegetable.

Source Oh my goodness chocolate desserts

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All year around veggie casserole

I understand that this Tomato and Zucchini Casserole is not much of a fall recipe. But what inspired me to cook this dish is that it’s not only a healthy casserole, but it also has the Christmas colors red and green.

So overall I am going to have to say that this veggie casserole is packed full of fresh flavors of not just summer but also for any season of the year. It’s an excellent way to use up extra garden veggies. Topped with a crispy Parmesan and bread crumb topping, this side dish is a welcome addition to any meal.

Tomato and Zucchini Casserole

Ingredients

2 Tbsp olive oil

2 lb medium zucchini, halved lengthwise and cut into 1/2-inch slices (about 7 cups)

1/2 tsp salt

1/4 tsp pepper

2 tsp finely chopped garlic

1 C grape tomatoes, halved

1/4 C chopped fresh basil leaves

1 C shredded Italian cheese blend (4 oz)

1/2 C Progresso™ Italian style panko crispy bread crumbs

1/4 C shredded Parmesan cheese

Additional chopped fresh basil leaves, optional

Directions

Heat oven to 350°F. Grease 8-inch square (2-quart) glass baking dish with cooking spray.

1. In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add zucchini, salt and pepper; cook seven to ten minutes, stirring frequently, until crisp tender. Stir in garlic; cook thirty to sixty seconds or until fragrant. Remove from heat.

3. Add tomatoes and 1/4 cup basil to zucchini mixture, stirring to combine; transfer to baking dish. Top with Italian cheese blend. In small bowl, mix bread crumbs, Parmesan cheese and remaining one tablespoon olive oil. Sprinkle on top of shredded cheese layer in baking dish. Bake thirty to thirty five minutes or until cheese is melted and vegetables are tender. Top with additional chopped fresh basil.

Source Pillsbury

Meat Lovers Casserole

As this 30-day healthy eating challenge comes to an end, I thought I would make a somewhat unhealthy meal to celebrate the accomplishment that I ate rather healthy for thirty days lol. On a scale 1-10, one being bad and ten being amazing I would give myself a six for the challenge overall. Although this is not the end of eating healthy for me, I still am going to try hard to make healthier food choices.

Anyway, to commemorate my accomplishment, I chose to make this tasty Low Carb Bacon Cheeseburger Casserole. I am not a huge fan of Casseroles because most of them require a lot of work, and they are high in carbs, but this one, however, doesn’t have as many carbs.
It only has 4.4g of carbs and 3.8g per serving. Ha, isn’t that just awesome? You won’t have to feel as guilty after eating this delicious dish. And oh, let’s not forget about cooking/work because well to tell you the truth making this casserole was easy as 1-2-3.

Do you need an easy ground beef casserole to serve your family or friends? Well, then you should feed them this savory, and tangy dish. They will enjoy this simple low carb bacon cheeseburger casserole.

Low Carb Bacon Cheeseburger Casserole

INGREDIENTS

2 lbs ground beef or 1lb low carb pork sausage + 1lb ground beef
2 garlic cloves minced
1/2 tsp onion powder
1 lb bacon cooked and chopped
8 eggs
One can (6 oz) tomato paste
1 C heavy cream
1/2 tsp salt
1/4 tsp ground pepper
12 oz grated cheddar cheese divided

Directions

Preheat oven to 350 degrees F. Cover a large baking sheet with foil and grease it with cooking spray.

1. Cook and brown the ground beef with the garlic and onion powder.
Discard excess grease then spread beef onto the bottom of the previously prepared baking pan. Combine bacon pieces into the cooked beef.Combine bacon pieces into the cooked beef.

2. In a medium bowl, mix with eggs, tomato paste, heavy cream, salt, and pepper until well combined. Mix in eight ounces shredded cheese into egg mixture. Pour the egg mixture over beef and bacon. Top with remaining four ounces of grated cheese. Bake for thirty-thirty five minutes or until golden brown on top.

Source low-carb yum

 

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The fun experience of using new cookbooks

I enjoy using new cookbooks. Whenever I buy a new one, I get full of excitement that I have a real hard time containing lol. Ha, it gets even more challenging when I hear certain cookbooks screaming out my name lol, while I’m shopping at my favorite bookstore Barnes & Noble or on Amazon.

Moreover, yesterday I had a blast using my new crockpot cookbook that I bought last week and made this Layered Mexican-Style Casserole. I at first was a little uncertain of how it was going turn out because I saw it was meatless, but to my astonishment, it actually tasted delicious. I am not kidding either this Mexican-Style Casserole was the Bomb.com. I for sure will give this meatless dish a 10-star rating.

Crockpot Layered Mexican-Style Casserole

Ingredients

1-2 cans (approximately 15 oz) Goya hominy

One can (15 oz) Goya black beans

One can (14 oz) diced tomatoes with garlic, basil, and oregano

1 C thick and chunky salsa, Mild or Medium

1 can (6 oz) tomato paste

1/2 tsp ground cumin

3-6 flour tortillas

2 C shredded Monterey Jack Cheese

1/2 C sliced black olives

Directions

1. Prepare foil handles (See Note). Coat inside of your crockpot with non-stick cooking spray. Combine hominy, beans, tomatoes, salsa, tomato paste, cumin in a large bowl; stir to blend. Press one tortilla into the bottom of your crockpot. Top one-third of hominy mixture and one-third of the cheese. Repeat layers

2. Press remaining tortilla on top. Top with remaining hominy mixture. Set aside remaining one-third of the cheese. Cover; cook on LOW for six to eight hours or on HIGH for two to three hours. Turn off the heat sprinkle with remaining cheese and olives. Cover; let stand for five minutes. Pull out tortilla stack with all oil handles cut into six wedges.

*Note: to make foil handles tear off six 18 x 2″ pieces of heavy duty foil or use regular foil. Get two strips and put one on top of the other, fold both ends together. Crisscross foil strips in spoke design and place in crockpot to make lifting of tortilla stack easier.*

Source CROCK-POT® I Can Make That in My Slow Cooker

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Crock pot King Ranch Chicken

King Ranch Chicken is one of my all-time favorite casseroles. And here’s why: it’s delish, full of creamy goodness and filling. Yum, yum lol. What more could you want?

Crock pot King Ranch Chicken Casserole

Ingredients

14 oz tortilla chips, white or yellow
4-5 chicken breasts, rinsed, pat dry, cooked and diced
10 oz diced tomatoes with green chilies, drain slightly (I used Rotel)
10.75 oz cream of chicken soup
10.75 oz cream of mushroom soup
2 cloves garlic, minced
1 medium onion, chopped
2 C. shredded cheese, (I used Colby Jack)
1 C. chicken broth

Instructions

Grease your crock pot with nonstick cooking spray. Spread a layer of tortilla chips in the crock pot to cover the bottom. (It’s ok if they are overlapping.) In a large sized mixing bowl combine the chicken, diced tomatoes, cream of chicken soup, cream of mushroom soup, chicken broth, garlic, and onion. Stir until combined. Put half of the chicken mixture on top of the chips. Next, cover with half of the cheese. Then repeat layers on top of cheese…..chips, chicken mixture, and cheese. Cook on low for approximately four hours or high for three hours. Serve with extra tortilla chips.
Source Six Sisters Stuff