Bacon and ham wrapped chicken
2 (10.5 oz can) cream of mushroom soup
1 1/2 cups fage Greek yogurt
1 Lb. bacon
12-16 Slices ham sandwich meat
6-8 Chicken breasts
Flatten chicken breast with a mallet if they are to thick. They need to be thin enough to roll. On a cutting board lay out two pieces of bacon, two slices of ham, or one if it is thick slices, and a chicken breast. Roll the bacon edges onto the breast and then roll until the bacon is wrapped all the way around the. Chicken. Place chicken wraps in a baking dish. Place in oven at 350* for 30 min.
While Chicken is baking, mix together the cream of mushroom soup and fage yogurt. When chicken is done baking pull it out of the oven and poor the mushroom yogurt mixture over the. Chicken. Bake for another 15 min, or until the chicken juices run clear. Take the chicken out of the pan and leave the sauce in the pan. Mix the mushroom sauce with the chicken juice that has accumulated in the pan. Poor the sauce over the chicken and your vegetable of choice.
Chicken Pot Pie Casserole
3 lbs. Boneless and Skinless Chicken Breast
16 oz. bag of Carrots sliced
16 oz frozen Peas
16 oz frozen Corn
3 Cups dried Polenta (corn grits) cooked
1/2 cup Butter
1/2 cup Flour
2-4 cups milk
Marjoram
Thyme
Salt
Pepper
Savory
Boil water for polenta. Cut chicken into cubes and sauté in olive oil mostly cooked through. While cooking chicken start the butter and flour roux to make the white sauce. Add the seasonings to taste to the roux. Add milk slowly, mixing to minimize lumps. Add partial milk then allow to thicken up before adding more milk.
Add sliced carrots to chicken to cook a little, but not until done. After polenta is cooked according to package directions poor into the bottom of the baking dish. Sprinkle cheese over the polenta till lightly covered. Press polenta and cheese down to smooth out.
Mix together chicken, carrots, corn, peas and white sauce. Poor over polenta. Sprinkle remaining cheese on top. Bake at 350* for about 30 min, or until cheese is cooked to your liking.
I expected this to make 12 servings since 3 cups of polenta makes 12 servings, but it ended being more like 18 servings.
Chili
1 1/2 lb. Boneless Pork cut into cubes
2 (15.5 oz) Cans Black Beans drained
1 Cup chopped Onions
1 Cup diced Yellow Bell Pepper
1 Cup Thick and Chunky Salsa
1 (15 oz) can Diced Tomatoes
2 cloves crushed Garlic
1 tsp Chili Powder
1/2 tsp Cumin
1/4 tsp Crushed Red Pepper
Green Been Casserole
French Onions (not sure on a substitute for this so we will leave this in for now)
2 cans Green Beans
1 (10.5 oz can) Cream of Mushroom Soup
1 cup Fage Greek Yogurt
Combine the beans, soup and yogurt in a bowl. Mix in half the French onions and reserve the remaining half to top the casserole. Set the oven to 350*. Spray a casserole dish with non-stick spray and spread the bean mixture in the dish. Place in the oven for 30 min. Top casserole with the remaining French onions and cook for an additional 5 min, or until the onions are to your liking.
Italian Sausage Spaghetti with Spaghetti Squash
3 Lbs Italian Sausage
8 oz Sliced Mushrooms
1 of each Green, Red, and Yellow Diced Peppers
3 (10 oz) cans Diced Chile Tomatoes
12 oz can Tomato Paste
2 (15 oz) cans Tomato Sauce
3 Cloves Crushed Garlic
Italian Seasoning
Basil
2 Bay Leaves
Oregano
Parsley
Cinnamon
Sugar
Put canned tomatoes into a crock-pot and stir together. Turn the crock-pot on low for about 8hrs. Shake enough cinnamon and sugar out to just dust the top of the the tomato mixture. Add remaining seasonings, except garlic, according to taste.
While tomato mixture is warming remove skins from sausage by cutting lengthwise down each sausage and peeling skin back. Heat skillet. Pull sausage apart into small balls and place in skillet until cooked through. Place sausage in crock-pot.
Sauté garlic in skillet with grease left behind by sausage. Add mushrooms to garlic and sauté. Add diced peppers to the mushrooms and sauté for a minute or two longer. Add to crock-pot, place lid on crock-pot stirring occasionally during the eight hours.
Sausage will release more grease into the spaghetti sauce, which may make the sauce thinner than you would like. To adjust this add more tomato paste, or less tomato paste if you like your sauce on the runny side. This sauce can also be on the spicy side so if you don't like much spice then you may want to swap out the chile diced tomatoes for regular diced tomatoes.
When crock-pot is done cook the spaghetti squash as desired. When cooked set upside down for a few minutes on a paper towel to allow for the remaining liquid to drain out. Use a fork to pull apart the squash and place on a plate with the sauce. Sprinkle with Parmesan cheese and serve. Makes roughly 10 servings.
Pizza Casserole
2 Lbs. 97% lean ground beef
10 oz can diced chili tomatoes
14.5 oz can diced tomatoes
15 oz can tomato sauce
12 oz can tomato paste
4 cloves minced garlic
1 tsp cinnamon
1 tsp sugar
Italian seasoning
Basil
Oregano
2 (14 oz can) artichoke butts
2 (dr wt. 6 oz can) black olives
7 oz pepperoni
8 cups shredded mozzarella
Brown beef in a skillet. When the liquid is mostly gone add the garlic and sauté. Season the meat mixture to taste with the basil, oregano, and Italian seasoning. Add all tomatoes to the meat mixture and cook until heated through. Combine cinnamon and sugar into meat.
Spray non-stick spray into a 9x13 pan. Heat oven to 350*. Divide meat mixture in half and poor into pan. Slice half the olives and half the artichoke butts and spread over meat mixture. Half the pepperoni and cheese and spread over meat. Press down the layers the you have placed in the pan before adding the next layers. Repeat the above steps for layering the pizza casserole. Cook for 30 min or until heated through and cheese is melted to your liking.
This recipe is low carb, but not low fat. To make it low fat substitute the pepperoni with turkey pepperoni and the ground beef with ground turkey. The mozzarella is already part skim, but you can switch to a soy or almond based cheese if you don't mind the lack of melting ( the soy and almond cheese will melt in the middle of the casserole, but only get crispy on the top layer).
Split Pea Soup
16oz Split Peas
6 Cups Low fat Organic Beef Broth
4 Lbs Carrots sliced
2 Lbs Ham diced
Add all ingredients, in the order listed, to a crock pot. Place the temperature on low for 8-10 hrs. Stir on occasion. You may need to take out some of the liquid depending on the size of your crock pot and the desired thickness. The Ham will add to the liquid level. You can add some marjoram if you like. Salt is not necessary. This soup has a very fresh flavor that allows you to taste all the ingredients.
Twice Baked Sweet Potatoes
4 sweet potatoes
8 oz cream cheese softened
4 Tbs. brown sugar
1 tsp. cinnamon
1 cup chopped pecans
Set oven to 375*. Scrub and pierce potatoes and place in oven for about an hour, or until tender. Let cool. Cut a hole in the top of the potatoes and scoop out the inside. Place potato in a bowl big enough to mash and mix with other ingredients. Add all remaining ingredients and place back in potato skin shell. The skins are delicate so take your time so the skin stays intact enough to hold the potato filling.
Place potatoes in a baking dish and bake for an additional 20-30 min, or until heated all the way through. This recipe can make 4-8 servings depending on the size of the potatoes.
