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.
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.
I came across this recipe a few weeks ago and I just had to try it. It was awesome, and I did not even follow the directions!
For starters, I did not have the two mason jar lids, but I did have a small skillet that holds one egg. I cooked each egg separately. No avocado, but I had some guac already in the fridge. Also, I used turkey bacon instead of regular bacon and I cooked it in the microwave per the instructions on the package.
2 tbsp. water
1/2 avocado, lightly mashed
2 slices cooked bacon
1/4 c. shredded Cheddar cheese
In a medium nonstick pan, place two mason jar lids (centers removed). Spray the entire pan with cooking spray and heat over medium heat. Crack eggs into the centers of the lids and lightly whisk with a fork to break up yolk.
Pour water around the lids and cover the pan. Cook, letting the eggs steam, until the whites are cooked through, about 3 minutes. Remove lid and top one eggs with cheddar. Cook until the cheese is slightly melty, about 1 minute more.
Invert the egg bun without the cheese onto the plate. Top with mashed avocado and cooked bacon. Top with the cheesy egg bun, cheese side-down. Eat with fork and knife.