It’s chicken week and I wanted to jazz it up some so, I found a recipe on Pinterest that I just had to try. Bacon, Ranch, Cheese, and Chicken sounded like it would be awesome. It was!
Not only was it delicious, it was very easy to make. Since I used fresh broccoli, all I had to do was to cook and cube the chicken and then combine all the ingredients per the directions. I popped it in the oven and cleaned the kitchen while it was in the oven.
This casserole can be made in advance and refrigerated for a day or two before you bake it. Also, it taste just as good once it’s re-heated in the microwave. It’s got my stamp of approval. I would never thought that this casserole is low carb, grain free, sugar free, and gluten free.
1.5 lb. cooked chicken, cubed
1-1.5 lb. fresh broccoli, steamed and drained (or frozen broccoli, thawed and drained) (or vegetable of your choice like cauliflower or spinach)
1/2 tsp. garlic powder
1 tsp. minced onion
1/2 tsp. dill
1 tsp. parsley
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup + 2 tsp. bacon crumbles
1 8 oz. package cream cheese, softened
4 oz. sour cream
4 oz. mayo
8 oz. shredded cheddar
Preheat oven to 350 if baking immediately. Or you can prep ahead and keep in the refrigerator for a day or two.
Combine cream cheese, sour cream, mayo, and spices in a large bowl and mix thoroughly.
Add the chicken, broccoli, 3/4 of the cheese, and the 1/4 cup bacon crumbles and mix well.
Dump into a 9×13 baking dish sprayed with cooking spray. Sprinkle remaining cheese and 2 T. bacon crumbles on top. Bake until hot about 35 minutes.
Wow, has the time flown by. It seems like yesterday that I made the decision to go on this trip and now we are almost a month before the trip. I thought that I would drop by and give you a quick update.
This week’s mission has been all about immunizations. What I thought was going to be an easy task has proved me wrong. It’s been almost 11 years since my last missions trip. The travel center that I have used previously has closed and since my records are so old they are not on our state’s immunizations website. This has caused some setbacks this week, but the good news is that I have an appointment with my regular doctor on Tuesday. Please pray that we can get these straighten out within the next week.
By the end of next week, I should hopefully have more information on our travel plans, itinerary, packing list, and any other needs for the trip.
How can you help?
Most importantly, I need your prayers that God will work in and through me during the trip.
Secondly, purchasing a T-Shirt or Ladies Tank. (Pre-Orders Only. All profits go directly to my trip.) The deadline to place and pay for your order is 5/21/17.
Third, any financial support you can give will be greatly appreciated. The deadline for tax deductible gifts has passed, however I can still accept non tax deductible gifts. This money would be used towards immunizations and associated travel cost.
Someone I know, (I’ll protect the guilty and no it was not Cynthia) mentioned the word pizza and suggested that I could just eat the toppings. If I’m going to order pizza, I’m going to eat the crust and all the toppings. Now, I’m really craving a pizza so, my challenge this weekend was to answer the craving, but stay within my lifestyle.
I recalled a picture that I had seen a while back where a portabella mushroom was used instead of a pizza crust. While I was at Sam’s Club, I found a pre-packaged pack of 4 portabella caps for almost $5.00. The one downside that I learned about these was that I could not see what the bottom of the caps looked like and therefore some of the flat caps did not hold all the toppings as well. Also, I’m starting to think that I might have an issue with lactose so, I picked up an expensive bag of Daiya Mozzarella Style Shreads from Publix. I should have paid more attention to the ingredients as it’s not as great as I thought. Regular Mozzarella might have been a better option. At Walmart, I found a White Pizza Sauce that was only 1 carb per serving.
For the toppings you can get as simple or complex as you would like. I stuck with the basics of cheese, spinach, and grilled chicken.
The recipe is really simple!
Portabella Mushrooms or Mushroom Caps
Your favorite pizza toppings
Preheat oven to 375 degrees
Remove stems from caps if required.
Wash mushroom per directions or liking
Place mushroom caps on a cookie sheet, smooth side down. Bake for 10 minutes.
Remove from oven and soak up any excess moisture inside the mushroom caps with a paper towel.
Add desired amount of pizza sauce (around 2 Tbsp.)
Add desired amount of toppings of your choosing.
Return the mushrooms to the oven and cook for 10 minutes. Serve Hot.