THE Premier Low-Carb store .. .. AND Meeting Place

Monday, March 27, 2017

TASTY SIMPLE CHICKEN BAKE




TASTY SIMPLE CHICKEN BAKE

Here is a super-simple chicken casserole.  It was tasty and I only used half the packet of chicken breasts that I had.  I used the rest to make chicken fingers. Great served with tender, cooked green beans.  Pork rinds make a great alternative to bread crumbs.  Just be careful, as occasionally there can be hard bits.  If you like first toss the pork rinds in a little melted butter.

1 lb skinless chicken breasts, (0.45 kg)
  diced
1/cup mayonnaise (125 mL)
1/cup Parmesan cheese (60 mL)
2 tsp crushed garlic (10 mL)
  (the bottled kind)
1/tsp seasoning salt (2 mL)
1/tsp black pepper (2 mL)
11/cups grated Monterey Jack, (300 mL)
  OR Pepper Jack cheese
1/cup pork rind dust, OR (125 mL)
  Crunchy topping


Place the chicken in a 9 x 13-inch (23 x 33 cm) casserole dish.  In medium bowl, combine mayonnaise, Parmesan cheese, garlic, seasoning salt and black pepper.  Spread over top of chicken.  Sprinkle with grated cheese and pork rind dust.  Bake 30 to 35 minutes.

Yield:  6 servings
1 serving
365 calories
28.8 g protein
26.3 g fat
0 g fiber
1.3 g net carbs 


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Sunday, March 19, 2017

CRISPY BAKED CHICKEN FINGERS



CRISPY BAKED CHICKEN FINGERS

Such a simple recipe for tasty chicken fingers.  Pork rind dust (see link below for purchase from Netrition) is an easy solution for the breading. You can serve these with your favorite dip for chicken fingers. Even although this chicken coating goes softer in the refrigerator by the next day, it is still very tasty, even cold.

1/cup Gluten-Free Bake Mix 2 (125 mL)
1/tsp salt (2 mL)
1/tsp seasoning salt (1 mL)
3 large egg whites
1 tbsp water (15 mL)
1 tsp Dijon mustard (5 mL)
1 tsp crushed garlic (5 mL)
1/tsp dried thyme (0.5 mL)
2 cups Pork Rind Dust (500 mL)
11/lbs chicken breasts, (0.680 kg)
  cut into 3/4 –inch (0.75 cm) wide strips

Preheat oven to 475°F (240°C).  Grease a wire rack and place over a baking sheet.

In medium bowl, combine, Gluten-Free Bake Mix 2, salt and seasoning salt.

In small bowl, beat egg whites and water.  Stir in mustard, garlic and thyme.

In medium bowl, place pork rind dust (normally I process it even finer in my food processor, as I don’t like the bigger hard bits that I sometimes find in the pork dust).

Spoon “flour” mixture over chicken strip, dip in egg white mixture and then spoon pork rind dust over it.  Place on wire rack.  Repeat with the remaining chicken. 

Bake 10 to 12 minutes.

Yield:  4 to 6 servings
1 serving
405/270 calories
60.3/40.2 g protein
15.6/10.4 g fat
0.1/0.1 g fiber
3.5/2.3 g net carbs 


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Thursday, March 16, 2017

PEANUT BUTTER NUTELLA AND PEANUT BUTTER CHOCOLATE FUDGEY CONFECTION






(This looks a bit different - maybe it was after refrigerating)

PEANUT BUTTER NUTELLA

This is a pre-maintenance/maintenance  style treat because of the peanut butter I used.  I used Skippy Creamy Natural® peanut butter.  It has the same carbs as Smuckers® Natural, but it does have some sugar in it, whereas Smuckers does not.  I tried it with the latter peanut butter, but the consistency was wrong, although good.

1/cup Skippy® Natural Creamy (125 mL)
  Peanut Butter Spread
1/cup whipping cream (125 mL)
  (first start with 1/3 cup and work your way up)
1 tbsp cocoa, OR carob powder (15 mL)
1 tsp coconut oil (5 mL)
Zero-carb sweetener (sucralose or stevia), to taste

In food processor or blender, process peanut butter, whipping cream, cocoa, OR carob powder, coconut oil, and sweetener until smooth.  Refrigerate.

Yield: 1 cup (250 mL)
1 tbsp/cocoa/carob powder
73.1/74.0 calories
2.0/1.9 g protein
6.7/6.7 g fat
0.7/0.6 g fiber
1.2/1.4 g net carbs 





SMUCKERS® PEANUT BUTTER CHOCOLATE FUDGEY CONFECTION

I tried making Peanut Butter Nutella with the Smucker’s Natural peanut butter, but the consistency was wrong, although good.  I added a couple of tablespoons of whey protein powder to it and it set up in the refrigerator after several hours.  That gave me the idea to freeze it.  This turned into a tasty fudgy treat.  Bonus that it is so easy to make!  Nice with a cup of tea in the morning or when you are hungry.  It definitely satiates the appetite.  I have other fudge recipes that I like way better, but this was still worth sharing as it is so no-fuss to make.  This is not quite fudge either...but anyway, see if you like it.  I didn't waste it, put it that way. ;)

1/cup Smuckers® Natural (125 mL)
  peanut butter
1/cup whipping cream (125 mL)
1 tbsp cocoa, OR carob powder (15 mL)
1 tsp coconut oil (5 mL)
Zero-carb sweetener, to taste
  protein powder

In food processor, process Smuckers® Natural peanut butter, whipping cream, cocoa, OR carob powder, coconut oil and zero-carb sweetener until smooth.  Add vanilla, OR chocolate whey protein powder; process. Spread in a small 4-inch (10 cm) square container and freeze until solid.  Allow to sit about 2 minutes on the counter top and enjoy!

Yield: 16 pieces
1 piece/cocoa/carob powder
75.4/76.4 calories
2.5/2.4 g protein
6.7/6.7 g fat
0.7/0.6 g fiber
1.3/1.5 g net carbs

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Wednesday, March 15, 2017

BANANA ZUCCHINI CAKE FOR ST. PATRICK'S DAY



BANANA ZUCCHINI CAKE FOR ST. PATRICK'S DAY

Using some grated zucchini in this cake made it possible to make this cake with only one medium banana.  The flavor is distinctly banana and the zucchini cannot be seen or tasted at all, however, it imparts lovely moisture to this cake.  Great for breakfast, too, with your tea or coffee.  Here is some info about St. Patrick's Day...CLICK!

1/2  cup butter, softened (125 mL)
2 large eggs
1 egg white
1 cup sour cream (250 mL)
Sweetener to equal 11/4  cups (300 mL)
  sugar (Natural Mate is great, however, use your favorite! I used liquid sweetener - sucralose or stevia)
2 tbsp erythritol, OR (30 mL)
 more sweetener
3/4  cup finely grated zucchini (175 mL)
1 medium banana, mashed (1/2  cup; 125 mL)
11/2  tsp unflavored gelatin (store-bought is fine) (7 mL)
21/4  cups Gluten-Free Bake Mix 2 (560 mL)
2 tsp baking soda (10 mL)
1/4  tsp salt (1 mL)
St. Patrick’s Day Frosting:
8 oz regular cream cheese (250 mL)
Sweetener to equal 1/2  cup sugar (125 mL)
1/4  cup whipping cream (60 mL)
1/4  cup powdered erythritol (60 mL)
2 tbsp unsalted butter (30 mL)
1 tsp vanilla extract (5 mL)
Green food coloring

Preheat the oven to 350°F (180°C).  Grease a 9 x 13-inch (23 x 33 cm) glass baking dish.

In food processor, process butter, eggs, egg white, sweetener, sour cream and erythritol, OR more sweetener, zucchini, banana and gelatin until smooth. (The zucchini pretty much disappears!)

In large bowl, combine Gluten-Free Bake Mix 2, baking soda and salt.  Add wet ingredients to dry ingredients; process.  Spread evenly in prepared baking dish.  Bake 35 minutes, or until golden on top and a dinner knife inserted in cake comes out clean.

St. Patrick’s Day Frosting:  In food processor, process cream cheese, sweetener, whipping cream, powdered erythritol, unsalted butter, vanilla extract and green food coloring.  Spread over slightly warm or cooled cake.  Cover dish with plastic wrap and refrigerate.

Yield:  15 large servings
1 serving
173.8 calories
4.6 g protein
14.3 g fat
0.2 g fiber
6.1 g net carbs 

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Monday, March 13, 2017

FAIL-SAFE CAULIFLOWER MASH




FAIL-SAFE CAULIFLOWER MASH

What I’ve discovered is sometimes you can keep adding cream cheese or butter to mashed cauliflower and still it remains somewhat watery in consistency – not quite what we’re looking for, but by chance one day I added some grated Mozzarella cheese.  This addition immediately transformed my cauli-mash into something closer to mashed potatoes in consistency.

1 medium cauliflower
3 oz regular cream cheese (90 g)
2 tbsp butter (30 mL)
2 tbsp Parmesan cheese (30 mL)
  (the kind in a can)
3 tbsp grated Mozzarella cheese (45 mL)
3/4  tsp salt (3 mL)
1/8  tsp white pepper (0.5 mL)
Paprika sprinkle

In boiling water, cook cauliflower florets until soft (boiling helps to get rid of a strong cauliflower taste). Remove cauliflower with slotted spoon and place in colander to drain over a bowl. At least 2 tbsp (30 mL)) of water will drip off! Another idea is to place the cooked cauliflower in a salad spinner. In food processor, place cooked, warm cauliflower, cream cheese, butter, Parmesan cheese, Mozzarella cheese, salt and pepper; process until smooth. Place in serving dish and sprinkle with paprika for garnish.  Serve.

Yield:  6 servings
1 serving
94.0 calories
1.6 g protein
8.1 g fat
0.4 g fiber
1.5 g net carbs 


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Wednesday, March 1, 2017

CINNAMON COOKIE CRACKERS

Here is how they look on the parchment paper:




CINNAMON COOKIE CRACKERS
These cookie crackers are nicer to me (and healthier) than commercial varieties. Lovely spread with  butter and my favorite peanut butter.  These take care of the need for “crunch” on this WOE.  These reminded my boys of graham crackers or animal crackers - but they are crunchier, I think.  It's been a while since I had any of those, however.  I hope someone makes these and gives me some feedback.  I love them and will continue making them forever and a day.  
                                                                                  
1 cup Gluten-Free Bake Mix (250 mL)
1 tsp cinnamon (5 mL)
1/4 tsp salt (1 mL)
2 eggs
Liquid sweetener (sucralose or stevia) equal to 1/4 cup sugar (60 mL)

Preheat oven to 350°F (180°C).  Spray 10 x 15-inch (25 x 38 cm) jelly-roll pan with nonstick cooking spray.  Line with parchment paper; cut off excess paper.  In medium bowl, combine Gluten-Free Bake Mix, cinnamon and salt.  In small bowl, beat eggs with fork and add liquid sweetener.  Add to well in dry ingredients and mix well.

Place dough ball on parchment paper.  Cover with another large piece of parchment paper and roll out to cover pan, almost completely.  Leave top parchment paper in place.  Bake 5 minutes.  Cut crackers (right through) into 8 x 5 pieces (40 crackers).  Bake a further 10 minutes.  Remove and carefully carry parchment paper holding crackers to the microwave oven.  Nuke 3 minutes, or until the crackers are nice and hard.  Allow to cool and then store in a sealed tin at room temperature.

Yield:  40 crackers
1 cracker
16.4 calories
0.8 g protein
1.1 g fat
0.6 g carbs

Variation:  Savory Crackers for Soup:  These crackers are great for crumbling into hot soup, however, omit the sweetener and cinnamon. Add some onion powder, if desired.

Jiffy Cinnamon Cookie Crackers:  Make half the recipe and roll into a rectangle or big circle between two pieces of parchment paper.  Leave the parchment paper in place and nuke in microwave oven 1 minute, remove paper, score crackers, flip, nuke 1 minute, flip again and nuke another minute.  I usually nuke it another 50 seconds and then it's nice and hard.  It hardens a little more upon cooling.  2 servings: (6 g carbs)

Helpful Hints:  I have a Panasonic Inverter, 1200 watts microwave oven.  Your timing may be different for these crackers, so keep that in mind.  You could also finish baking the crackers in the oven and skip the microwave oven, if desired.  You may need another 5 to 10 minutes, but keep an eye on them and remove the crackers around the outer edges of the pan that are turning very crispy and brown.  I used the oven and microwave oven method to avoid the fussy stage, just described – so easy just to nuke the crackers before that stage.


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Tuesday, February 28, 2017

ALMOND CHOCOLATE CHIP COOKIES






ALMOND CHOCOLATE CHIP COOKIES
These cookies are chunky, substantial cookies.  You can increase the almond extract, if desired.  The amount used is barely perceptible in the cookies. For me chocolate chip cookies spell comfort food.  I can only have one or two, as the chocolate catches me (migraines), but it's good to be able to do that even.  I'll take it!  Anyway it's certainly will power built in.  There seem to be fifty million different types of chocolate chip cookie recipes out there, but most people when they think of these cookies, they probably think Toll House Cookies or Hershey's Cookies...there are just a ton more than that.  Same could be said for low-carb chocolate chip cookies.  They are almost as prolific as low-carb pancakes!  That said, "Who would like a chocolate chip cookie?"  Some people like milk with cookies (Try this one: Carolyn's Low-Carb Milk).  Goodness knows where that tradition came from?  I certainly didn't grow up with that concept, nor did I ever have homemade cookies...just store bought occasionally.  I wasn't allowed to create in the kitchen as a child or teenager.  My prowess in the kitchen was dismal when I married Ian.  He had to teach me to make hot dogs even.  It was bad! LOL  To my credit, I taught myself to cook and even Chinese cooking, which Ian loved.  I often packed him a Chinese lunch for work.  Chinese cooking is a lot of work though.  However, that said, I had to follow recipes exactly and was not very adventurous in changing up a recipe.  Ian would always tell me to change this or that, and I would insist on sticking to the recipe.  Weird that, considering my career about 15 years later!  As a result, I think my gift is a gift from God to help others on their special diets.  I always used to pray that God would use me to help others.  I quit praying that prayer once I started writing my cookbooks. ;)

2 eggs
1 cup butter, softened (250 mL)
Liquid sweetener (sucralose or stevia) to equal 11/2  cups sugar (375 mL)
1/3  cup granulated erythritol (75 mL)
2 tsp vanilla extract (10 mL)
1/2  tsp almond extract (2 mL)
31/4  cups Gluten-Free Bake Mix (300 mL)
1 tsp baking soda (5 mL)
1/8  tsp salt (0.5 mL)
2 cups sugar-free chocolate chips (500 mL)
1 cup chopped almonds (250 mL)

Preheat oven to 350°F (180°C). 

In food processor, process eggs.  Add butter, liquid sweetener, erythritol, vanilla and almond extracts.  In large bowl, combine Gluten-Free Bake Mix, baking soda and salt.  Add to wet ingredients; process.  Stir in chocolate chips and almonds.

Place heaping tablespoonfuls on parchment-lined baking sheets.  Bake 10 to 12 minutes or until firm to the touch and golden-brown underneath.

Helpful Hint:  To help parchment paper adhere to baking sheets, first spray with nonstick cooking spray.

Yield:  52 cookies
1 cookie
113.0 calories
2.3 g protein
9.1 g fat
2.0 g net carbs

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Monday, February 27, 2017

SOUR CREAM CHEESECAKE WITH LEMON ACCENTS








SOUR CREAM CHEESECAKE WITH LEMON ACCENTS

This cheesecake is useful for using up sour cream that is on the edge or is in danger of spoiling soon. It uses quite a bit of sour cream. Lemon accents the cheesecake, but it is very subtle.  You can use whatever fruits you like to top this delicious cheesecake (the texture is amazing!!).  Most people would think that apricots are off limits on a low-carb diet...these were canned in water and sweetened with sucralose, and as you can see the carbs for this cheesecake are pretty normal.  I loved this cheesecake with the apricots, as I hadn't had apricots in such a long time.

Graham-Cracker-like Crust:
1 cup Gluten-Free Bake Mix 2 (250 mL)
1/cup ground almonds (125 mL)
1/cup butter, melted (75 mL)
Liquid sweetener (sucralose or stevia) to equal 1/cup (60 mL)
  sugar
1/tsp almond extract 0.5 mL)
Filling:
16 oz regular cream cheese, softened (500 g)
24 oz sour cream ( 680 g)
Liquid sweetener (sucralose or stevia) to equal (375 mL)
  11/2  cups sugar, OR to taste
2/cup powdered erythritol, OR (150 mL)
  16 coffee sweetener  packets 
1/cup lemon juice (60 mL)
1-2 tbsp oat flour, optional (15-30 mL)
1 tsp vanilla extract (5 mL)
2 eggs
1 egg yolk
1 tsp finely grated lemon rind (5 mL)
Fruit Sauce: (use any fruit such as cherries, peaches, fruit cocktail or
  Frozen unsweetened raspberries or strawberries)
1, 14.75 oz can unpeeled apricot halves* (418 g)
  packed in water, sugar-free (reserve liquid) - see Helpful Hints below
1/cup reserved liquid
1/tsp cornstarch (2 mL)

Preheat oven to 375°F (190°C).

Graham-Cracker-like Crust:  In medium bowl, combine Gluten-Free Bake Mix 2, page___ and ground almonds.  In small bowl, combine butter, liquid sweetener and almond extract; stir into crust ingredients.  Spread in an 8 or 9-inch (20 cm or 23 cm) springform pan.  Bake 10 minutes.  Set aside.

Filling:  In food processor, process cream cheese.  Add sour cream, liquid sweetener, powdered erythritol, lemon juice, oat flour (if using), vanilla extract, eggs and egg yolk; process until smooth.  Stir in lemon rind.  Bake in oven 45 to 55 minutes, or until just set.  Switch off oven and allow to cool inside to room temperature.

Fruit Sauce:  In small saucepan, place apricot halves and reserve one nice-looking apricot half.  In small bowl, combine a small amount of the reserved liquid and cornstarch.  Stir until cornstarch dissolves.  Pour this mixture and remaining liquid into saucepan and bring to the boil.  Allow to cool to room temperature before pouring over the cheesecake. Garnish the edge of the cheesecake with Crème Fraiche rosettes or use whipped cream, if desired.  Place an apricot half in the center of the cheesecake.

Helpful Hint:  The can of apricots is produced by Food Club®, sweetened with SPLENDA®/sucralose.

Yield:  12 to 16 servings
1 serving
348.6/261.5 calories
9.2/6.9 g protein
30.8/23.1 g fat
0.5/0.4 g fiber
8.6/6.5 g net carbs 


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BACON CHEESE SPREAD


BACON CHEESE SPREAD

One of my favorite appetizers because it tastes wonderful, is popular and so very easy to make.  You can make this up to 5 days ahead and keep covered with plastic wrap and refrigerated. Your friends might beg you for this recipe!  This one is ALWAYS a hit!  Place in the oven until the cheeses are all molten and soft...just ready to spread on pork rinds or low-carb crackers or Monterey Jack Dipping chips or slices of English Cucumber, celery sticks, carrot sticks, etc.



8 oz light cream cheese, softened (250 g)
1/cup mayonnaise (125 mL)
11/cups Cheddar cheese (375 mL)
2 tbsp chopped chives, OR  (25 mL)
  green onions
1 tsp dried parsley (5 mL)
1/tsp garlic powder (1 mL)
8 crisply cooked bacon slices

In food processor with sharp blade or in blender, process cream cheese and mayonnaise until smooth.  In medium bowl, combine cream cheese mixture, Cheddar cheese, chives or green onions, parsley and garlic powder until well combined.  Spread evenly in 9-inch (23 cm) glass pie dish. 

Place bacon on bacon rack and cover with two paper towels.  Microwave on high power 7 to 8 minutes.  Cut into small pieces with pair of kitchen scissors.  Garnish top of cheese spread with bacon pieces.  Bake in 350°F (180°C) oven 15 minutes and serve with low-carb crackers. See my easy Crisp Nutty Crackers (pictured below), or serve with Taco Chips.  You can use low-carb wraps and cut 'em and bake in an oven or you can serve this with sliced English cucumbers.

Yield:  12 servings
1 serving
176.4 calories
7.5 g protein
15.7 g fat
1.1 g carbs

Find these wonderful crunchy crackers for dipping or spreading with butter and topping with grated cheese over here:  CRISP NUTTY CRACKERS  These are strong crackers - perfect for dipping!


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Sunday, February 19, 2017

APPLE CUPCAKES




APPLE CUPCAKES

These delicious cupcakes didn’t last too long.  A lovely, tender crumb on these.  Great for breakfast, or in my case for tea dates with my husband.  I love those!  The beauty of working at home is having those tea dates!  I like to watch the birds feeding at the bird feeder, the Titi (Jeoffroy Tamarin) monkeys that visit in the nearby bougie and the squirrels pressing their faces against the window or screen door, in hopes of having a piece of banana being handed out to them.  Every day the squirrels run around my feet, completely unafraid.  Unfortunately they can be annoying at times as the grey squirrels like to eat my hibiscuses and now I have a very few bushes left, and I loved those flowers so much.  They are like the roses of the tropics.  The red squirrels don't bother with them, thankfully.

3 eggs
3 tbsp butter, softened (45 mL)
Liquid sweetener (sucralose or stevia) to equal 1 cup (250 mL)
  sugar
1/cup almond milk (125 mL)
2 tsp vanilla extract (10 mL)
2 cups Gluten-Free Bake Mix 2 (500 mL)
2 tsp ground ginger (10 mL)
11/tsp baking powder (7 mL)
1/tsp salt (1 mL)
2 cups diced apple (500 mL)
2 tbsp water (30 mL)
Cream Cheese Frosting:
8 oz cream cheese, softened (250 g)
Liquid sweetener (sucralose or stevia) to equal 1/cup sugar (125 mL)
6 tbsp unsalted butter, softened (90 mL)
1 tbsp whipping cream, OR almond milk (15 mL)

Preheat oven to 350°F (180°C).

In food processor, combine eggs, butter, liquid sweetener, almond milk and vanilla extract; process.

In medium bowl, combine Gluten-Free Bake Mix 2, ginger, baking powder and salt.  Add to food processor and process to combine well. 

In microwave-safe dish, place apples and sprinkle with water.  Cover and nuke 2 minutes.  Stir into muffin batter.  Fill 12 to 15 muffin cups.

Bake muffins 15 to 20 minutes or until a knife inserted in one comes out clean.

Cream Cheese Frosting:  In clean food processor bowl, process cream cheese, liquid sweetener, butter and whipping cream, OR almond milk until smooth.

Yield:  12 to 15 cupcakes
1 cupcake
145.8/116.6 calories
4.7/3.8 g protein
10.3/8.2 g fat
0.4/0.3 g fiber
7.3/5.9 g net carbs 

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GOUDA CHICKEN A LA QUEEN CASSEROLE

BEFORE GOING IN THE OVEN




GOUDA CHICKEN A LA QUEEN CASSEROLE

Creamy delicious with layers of chicken, sauce and Gouda cheese slices.  We loved this easy , quick supper.  Sometimes time is a factor, and it is good to have a few easy casseroles to turn to when that is the case.  Even although normally I love to cook and bake most of the time; sometimes it can be a chore.  I'm sure it is the same for most people.  I have lots of casseroles that I've created and prepared over the last few years.  I guess I feel that way more often than I care to admit. :P

P.S.  Gouda cheese is loaded with vitamin K, essential for strong bones!

2 tsp bacon fat, OR olive oil (10 mL)
1 lb mushrooms, sliced (0.45 kg)
Seasoning salt, to taste
2 tsp bacon fat, OR olive oil (10 mL)
1 rotisserie chicken
  (about 4 cups (1 L) chicken, cut into
  bite-sized pieces)
1 tsp Montreal Chicken Seasoning® (5 mL)
Creamy Sauce:
8 oz cream cheese (250 g)
1 cup whipping cream (250 mL)
1/cup water (60 mL)
1/cup chicken stock (60 mL)
1 tsp Montreal Chicken Seasoning® (10 mL)
1/2  tsp cornstarch, optional (2 mL)
1/tsp white pepper (1 mL)
12 Gouda cheese slices
Paprika for garnish

Preheat oven to350°F (180°C).

In frying pan, in 2 tsp (10 ml) bacon fat and over medium heat, cook mushrooms until turning brown in spots.  While cooking sprinkle with seasoning salt.  Set aside when done.

In same frying pan, in 2 tsp (10 mL) bacon fat and over medium heat, heat chicken and sprinkle with Montreal Chicken Seasoning® .  Set aside

Creamy Sauce:  In frying pan, add cream cheese (cut up), whipping cream, water, chicken stock, Montreal Chicken Seasoning®, cornstarch and white pepper.  Whisk until boiling and thickened.

Glaze the bottom of a 9 x 13-inch (2 L) casserole dish with a little bit of the Creamy Sauce, then half the chicken and 6 Gouda cheese slices to cover, half the remaining sauce, chicken, Gouda cheese slices and remaining sauce.  Sprinkle the top generously with paprika.  Bake 25 minutes or until hot and bubbly.

Yield: 6 to 8 servings
1 serving
441.5/331.1 calories
34.1/25.6 g protein
31.2/23.4 g fat
1.0/0.8 g fiber
5.2/3.8 g net carbs

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