Broccoli Casserole
1 7 ounce can of mushrooms, drained
1 10 ounce package broccoli
2 eggs beaten
1/2 cup Dukes mayonnaise
1 cup shredded cheddar cheese,
salt and pepper to taste
Lombardi Chicken
1 lb. (4-6)skinless, boneless breast
3 to 4 Tablespoons All purpose flour
3 Tablespoons Butter
1 cup sliced fresh Mushrooms
1/2 cup dry Marsala Wine (cooking kind, usually with vinegars)
1/3 cup chicken broth
1/3 cup shredded mozzarella
1/2 cup grated Parmesan
1/4 cup thinly sliced green onions
Chicken broccoli casserole
2 tbsp butter
1/4 c crushed pork rinds (you can sub bake mix or soy flour)
4 or 5 chicken breasts
2 or three stalks broccoli
1 tbsp olive oil
8 oz cream cheese
5 eggs
1/2 c sour cream
1/2 c cream about
2 cups of cheese
1/4 c parmesan garlic powder black pepper
french dressing
½ cup walden farms ketchup
½ cup oil(canola or vegetable)
¼ cup white vinegar
1 packet equal
1 teaspoon lemon juice dash of
pepper
Meatloaf
1-loaf pan
1-lb ground beef (or turkey or chicken)
1-med onion (chopped finely)
12-mushrooms (or around that; chopped finely, like onion/NOT sliced))
3-5 cloves of garlic (or less, if you're a wimp! crushed/chopped finely )
2-3 TBS chopped parlsey
1-egg
1/2 cup chicken broth (or water)
1-cup bread crumbs (or substitute; I use Keto Crumbs but you could
also just use less broth and more mushrooms/onion)
1/2-cup olive oil (you can use more if you'd like)
1-tsp salt (or 1-TBS soy sauce)
1/2-tsp black pepper
Cauliflower Bake
1lb bag frozen cauliflower
1/2 cup diced onion
1 cup diced mushrooms
2T butter
1/4 cup cream
1/4 cup mayo
1/2 cup cheddar cheese
Chocolate Praline Bar
1 ounce unsweetened
baking chocolate – or semisweet
2 ounces Unsalted Butter
4 tablespoons Peanut Butter
1 tablespoon heavy cream -- to taste, optional
Splenda to taste (optional if using semisweetened)
4 ounces nuts -- ground or finely chopped in grinder
CHICKEN, RICE, AND MANGO IN LETTUCE WRAPS
For rice
1 cup jasmine rice
1 3/4 cups water
1/4 teaspoon salt
For dressing
1/2 cup seasoned rice vinegar
1/2 cup vegetable oil
6 tablespoons mayonnaise
1/4 cup soy sauce
1/4 cup finely chopped peeled fresh ginger (from a 2- by 3-inch piece)
2 garlic cloves, chopped
1/2 teaspoon Asian sesame oil
For wraps
2 grilled chicken breast halves, shredded (2 cups)
1/3 cup lime vinaigrette (reserved from preceding recipe)
3/4 lb Boston or Bibb lettuce, leaves separated
1/2 seedless cucumber (usually plastic-wrapped), halved lengthwise, cored, and cut into 1/8-inch-thick matchsticks
3 scallions, cut into 3-inch-long thin strips
1 (1-lb) firm-ripe mango, peeled, pitted, and cut into 1/8-inch-thick matchsticks
1/2 cup chopped fresh cilantro
CHICKEN MARSALA
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
2 tablespoons finely chopped shallot
5 tablespoons unsalted butter
10 oz mushrooms, trimmed and thinly sliced
1 1/2 teaspoons finely chopped fresh sage
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup all-purpose flour
4 skinless boneless chicken breast halves (2 lb total)
2 tablespoons extra-virgin olive oil
1/2 cup plus 2 tablespoons dry Marsala wine
2/3 cup heavy cream
1 teaspoon fresh lemon juice
CHICKEN-ESCAROLE SOUP
8 cups (2 quarts) chicken broth
1 tsp lemon zest
2 bay leaves
1/2 medium onion, grated
1 whole boneless, skinless chicken breast (about 8 oz), halved
1 head escarole (about 3 cups), rinsed and cut into 1-inch squares
6 tbsp freshly grated Parmesan
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