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Cheesy Chicken Casserole

2 lbs. chicken, cooked
1 cup cream
6 oz. cream cheese
1/2 tsp. salt
garlic powder to taste
3/4 cup Parmesan cheese, divided
10 oz. pkg. frozen broccoli florets, thawed

Remove skin & bones from chicken; tear into bite-sized pieces. Chill. Meanwhile, blend cream, cream cheese, salt and garlic in a double boiler until smooth and thoroughly heated. Stir in 1/2 cup Parmesan cheese. Arrange broccoli in 2-quart casserole dish. Pour half of cheese sauce over broccoli, then top with chicken, remaining cheese sauce and remaining Parmesan cheese. Bake at 350F for 25 to 30 minutes. Remove from oven; let stand 5 minutes before serving.


Italian Chicken Breasts

1 lb. Bob Evans Italian Roll Sausage
1/2 lb. sliced fresh mushrooms
1 clove garlic, minced
3 (8 oz. each) cans tomato sauce
1 (6 oz.) tomato paste
1 1/2 tsp. Italian seasoning
6 boneless, skinless chicken breast halves
1 cup shredded Parmesan cheese

hot cooked pasta (for the rest of the family)

Preheat oven to 350F. Crumble sausage into large skillet. Cook over medium heat until browned. Remove sausage; set aside. Add mushrooms and garlic to drippings; cook and stir until tender. Stir in reserved sausage, tomato sauce, tomato paste, and seasoning. Bring to a boil. Reduce heat to low; simmer 15 minutes to blend flavors. Meanwhile, arrange chicken in greased 13x9" baking dish. Pour tomato sauce mixture over chicken; cover with foil. Bake 40 minutes; uncover. Sprinkle with cheese; bake 5 minutes more. Serve over pasta; refrigerate leftovers.

Italian Beef & Spinach Pie

1/2 lb. ground beef
1/2 lb. ground Italian sausage
1/2 cup sliced mushrooms
1/4 cup diced red & yellow peppers
1 clove garlic, minced
1 cup water
1 (6-oz.) can tomato paste
1 1/2 tsp. Italian seasoning
1/2 tsp. salt
1 (10-oz.) pkg. frozen chopped spinach,
thawed and well drained
2/3 cup Ricotta cheese
3/4 cup Mozzarella cheese

Brown beef, sausage, mushrooms, peppers and garlic until meat is brown and vegetables are soft. Drain grease. Return to pan and add water, tomato paste, Italian seasoning and salt. Bring to boil; cover and simmer 10 minutes.

Meanwhile, in medium bowl, combine spinach, Ricotta and 1/4 cup Mozzarella. Spoon into buttered pie plate and press up sides to form "crust".

Pour meat mixture into "crust" and bake at 350F for 45 minutes. Remove from oven and sprinkle with remaining Mozzarella. Return to oven for 2 minutes or until cheese melts.

Let stand 10 minutes before serving.

Serves 8.
Crispy Baked Legs

This is more of a *method* than an actual recipe.

First, buy a bunch of chicken legs; I bought a package of about 20 at Sam's Club. Then take each one individually and pull the skin up so that it covers as much of the meat as possible. Place with the skin side up on a baking sheet and freeze solid. Remove from baking sheet and place in freezer bag.

When ready to cook, remove as many pieces as needed, place on a rack and sprinkle with salt. Do not thaw. Place rack over a baking dish to catch any drips and place in a preheated 375F oven for one hour.

That's all there is to it!! They will come out lightly browned with a wonderfully crispy skin.
Corned Beef "Hash"

2 turnips
1 onion
3 Tbsp. butter
12 oz. can corned beef
salt & white pepper to taste

Wash turnips and cook in microwave for about 5 minutes, just until soft.

Meanwhile, peel onion and cut in half lengthwise. Slice each half into thin crosswise slices (making half-rings of onion).

Remove turnips from microwave and, when cool enough to handle, peel and cut into about 1/2" cubes.

Melt butter in skillet and saute onions until translucent and soft. Do NOT brown. Add beef and turnip cubes and toss till combined. Season as desired. Cover and cook over medium-low heat for about 15 minutes, or until flavors are combined and turnips are tender.
Chicken Marsala

1/4 cup wheat protein isolate
1/2 tsp. Italian seasoning
1/2 tsp. black pepper

1/4 cup vegetable oil
1/2 stick butter

4 boneless, skinless chicken breast halves

1 cup fresh mushrooms, sliced
1/2 cup Marsala wine

Combine wheat protein isolate, Italian seasoning and pepper and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the wheat protein and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown. Turn the meat to brown the other side. Add mushrooms around chicken pieces. Cook about 2 more minutes, or until lightly browned. Stir the mushrooms and pour the wine around the chicken pieces. Cover the pan and simmer for about 10 minutes.
Greek Chicken


2 Tbsp. olive oil
2 boneless, skinless chicken breast halves
1/2 medium tomato, diced
1/2 cup water
1 chicken bouillon cube
3 oz. feta, crumbled
1/2 tsp. dried basil
1/2 tsp. minced garlic
freshly ground pepper to taste
1 (10-oz) pkg. frozen chopped spinach, thawed, drained & squeezed dry

In medium skillet, brown chicken in olive oil. Stir in tomato, water, bouillon cube, cheese, basil, garlic and pepper. Simmer for 10 minutes. Stir in spinach, and simmer for 8 to 10 minutes more.

Real Chili
(better if prepared a day ahead of time)

1 lb. ground beef
1 onion, quartered and thinly sliced
1 green bell pepper, quartered and thinly sliced
1 Tbsp. minced garlic
1 Tbsp. chili powder
1 tsp. crushed red pepper
1 (6 oz.) can tomato paste
1 tomato paste can full of water
1 (16 oz.) can black soy beans
Splenda, optional

Brown beef, onion, bell pepper and garlic in large skillet or Dutch oven. Drain grease if necessary. Sprinkle with chili powder and red pepper; cook and stir for 5 more minutes. Stir in tomato paste, water and beans. Add more water if needed.  (A drop of liquid Splenda or a pinch of granular Splenda added here will eliminate the metallic taste that you sometimes get when using canned tomato products.)  Simmer 30 minutes to allow flavors to blend.

Remove from heat, cool slightly and chill overnight. Reheat on stovetop at very low temperature, or in microwave, before serving.

6 servings.

Entire recipe:  103g carbs, 44g fiber
(approximately 10g net carbs per serving)

*When I double this, I use a (14.5 oz.) can of crushed tomatoes instead of a second can of tomato paste, for essentially the same carb count.*
Spicy BBQ Chicken

1 cup Frank's redhot hot sauce
1 cup Atkins pancake syrup
1 tsp. liquid smoke
1 tsp. garlic powder
1/4 cup butter, melted
2 1/2 lbs. chicken breast tenders

Combine all ingredients except chicken and mix well. Place chicken in single layer in crockpot. Pour some sauce over. Repeat layers of chicken and sauce until both are used. Cover and cook on LOW overnight, or until chicken is so tender that it falls apart.
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These are a few of my favorite photographs from my different travels. Feel free to browse them as you like. If you want one click your right mouse button and choose "Save As" from the menu.
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These are a few of my favorite photographs from my different travels. Feel free to browse them as you like. If you want one click your right mouse button and choose "Save As" from the menu.
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These are a few of my favorite photographs from my different travels. Feel free to browse them as you like. If you want one click your right mouse button and choose "Save As" from the menu.
Image title would go here.
These are a few of my favorite photographs from my different travels. Feel free to browse them as you like. If you want one click your right mouse button and choose "Save As" from the menu.
Image title would go here.
These are a few of my favorite photographs from my different travels. Feel free to browse them as you like. If you want one click your right mouse button and choose "Save As" from the menu.
Image title would go here.
These are a few of my favorite photographs from my different travels. Feel free to browse them as you like. If you want one click your right mouse button and choose "Save As" from the menu.