Category: Uncategorized

Dump and bake chicken casserole

Quack

Gluten free, veggie with changes

Ingredients:

1 can cream of chicken soup (gf if you want it to be)

2 cups chicken broth, water, or milk

1 cup rice

1lb uncooked chicken diced

12.6oz frozen broccoli florets or cuts

1 cup grated cheddar cheese

Salt and pepper to taste

Optional herbs- garlic, onion powder, paprika, thyme, rosemary, oregano, basil, chives, parsley, seasoned salt. (Recommend tasting your cream soup and deciding for yourself what the dish might need.

Instructions:

Preheat oven to 375F.

Spray 9”x13” pan with gluten free non stick spray.

Whisk together your liquids.

Stir in rice, chicken, & broccoli.

Cover tight with foil and bake for 1hr or until rice is tender. (Do not over cook rice and get mush).

Add spices (recommended from original site 1/2tsp salt, 1/4 tsp pepper, 1/4 tsp garlic, & 1/4 tsp onion powder.

Add cheese to top and put in oven until cheese melts.

Nutrition: servings 8

cal: 221

Carbs: 16g

Fat: 7.3g

Protein: 21.1g

Original recipe – https://www.theseasonedmom.com/chicken-broccoli-rice-casserole-2/#wprm-recipe-container-40855

Dill Pickle Soup

Quack

Gluten free, vegetarian

Psst… there are only 2 of us so I usually make a half batch.

Psst psst wash your veggies.

Ingredients:

3 1/2 seeded and rough chopped English cucumbers

1 seeded and diced English cucumber

1/4 cup White vinegar

3/4 cup chopped dill

1 3/4 cup sour cream

2 tsp salt

2 tsp black pepper

3/4 cup heavy cream

1/2 bunch Green onion (40 grams roughly)

Instructions:

Purée the rough chopped cucumber and vinegar until smooth and transfer to a large bowl

Whisk or blend in sour cream, heavy cream, dill, salt, & pepper.

Stir in diced (pretty cucumber) and scallions.

Cover and chill overnight. I like to store this soup in canning jars. serve cold

Inspiration:

original recipe from Zingerman’s bake house. Changes have been made.

Nutrition: (makes 6-8 bowls)

Calories – 272, carbs – 11.9g, fat – 23.3g, protein – 3.8g, dietary fiber – 1.4g

Nectarine Cobbler

Quack

Gluten-free, vegetarian

Ingredients:

Fruit filling:

2 cups nectarines sliced

1Tbsp sugar

1tsp King Arthur gf flour

Squeeze of lemon juice

Topping:

1/4 cup sugar

1/4 brown sugar

1/3 cup King Arthur gf flour

1/3 cup oats

1/4 tsp baking powder

Healthy dash salt

3 Tbsp soft butter

3/4 tsp vanilla

1/2 egg

Instructions:

Preheat oven to 350F

Mix the sliced nectarines, lemon juice, & sugar in a sauce pan and heat until they get wet but not until they’re mush. Remove from heat and add flour.

Mix all the dry ingredients for the topping. Then add the wet ingredients.

Grease pan, add filling, put on topping by the spoonful.

Cook for 25-35 minutes until topping is lightly browned.

Great with vanilla ice cream.

Inspired by:

Spicysouthernkitchen.com

Rough Nutritional information: 185 calories, 6.5g fat, 32g carbs, 2g protein

Lazy Low Carb Chicken soup

Quack

Low carb, dairy free, gluten free

Ingredients:

3 medium carrots chopped

1/2 one white onion chopped

3 medium stalks celery chopped

6 chicken breasts chopped

8 cups chicken broth

1 Tbsp Parsley

1 tsp dried garlic powder

Salt and pepper to taste

Instructions:

I like to keep a bunch of boiled and diced chicken in the freezer so I can just pull out the right amount and add to any dish. When I make chicken soup I frequently use the boiled freezer chicken. To boil chicken I just add chicken breasts to cold water in a pot. Then bring that water to a boil. When the temp of the chicken is 165F the chicken is done. Put the chicken in a clean sink with ice water. When cool enough to hold you can chop and freeze.

Chop everything up. Add everything to a slow cooker. Slow cook on high for roughly 4 hrs on high or 6 hrs on low.

Rough Nutrition Count:

267 Calories, 5.75g carbs