Broccoli Quinoa Casserole

One 10 oz can condensed Cream of Broccoli soup (or mushroom), low-sodium if you prefer (*see note for gluten free)

1/3 cup reduced fat mayonnaise (original called for 1 full cup. WOW.)

2 tablespoons milk

1 1/4 cups reduced fat shredded cheese (cheddar, colby-jack, etc)

1/2 teaspoon Splenda/sugar

1/4 teaspoon black pepper

Dash freshly grated nutmeg

2 cups cooked broccoli

1 1/2 cups  COOKED quinoa (see note)

Freshly grated Parmesan cheese

To cook quinoa:

3/4 cup quinoa

1 1/2 cups water

1/4 teaspoon salt

Rinse quinoa in a fine sieve until water runs clear.  In a small saucepan combine the quinoa, water, and salt.  Bring to a boil over high heat.  Reduce heat to low and cover.  Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible.  Fluff with a fork.

Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or individual ramekins – with vegetable cooking spray.

In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.

Spoon mixture into prepared casserole.  Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden.  Makes 8 generous 1/2-cup servings.

Per Serving: Calories 199,  Protein 10 g; Fat 9 g; NET Carbs 14 g; Fiber 2 g; Sugar 1 g; Sodium 297 mg

*NOTE FOR GLUTEN FREE…Progresso makes a Creamy Mushroom Soup that is gluten free…or  here is a recipe for a Cream of Anything Soup.  Haven’t tried it, (a comment-er  below did and loved it…) but it’s been a big hit on a Celiac/Gluten Free forum.)

Condensed “Cream of Anything” Soup
1 cup cold milk
2 Tbsp cornstarch
1 1/2 Tbsp butter
1 tsp chicken bouillon
1/2 tsp salt
dash of pepper

Instructions:
In a small saucepan, whisk milk and cornstarch till well blended.
Stir in butter, bouillon, salt, and pepper.
Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.
Use in recipes to replace one can of cream of anything soup.

CONDENSED CREAM OF MUSHROOM SOUP:
Stir in a drained 4 ounce can of mushroom pieces to the recipe above.
Use in recipes in place of one can of Cream of Mushroom Soup.

CONDENSED CREAM OF CHICKEN SOUP:
Stir in 1/2 cup cooked chicken pieces to the recipe above.
Use in recipes in place of one can of Cream of Chicken Soup.

CONDENSED CREAM OF CELERY SOUP
Stir in 1/2 cup sautéed chopped celery to the recipe above.
Use in recipes in place of one can of Cream of Celery Soup.

Paleasagna

LOVE THIS.

•    1 white onion, diced
•    1 pound of extra lean turkey, or ground sirloin 
•    1 15oz can diced tomatoes, low sodium
•    3 tbsp tomato paste
•    3 tbsp Italian spice blend
•    1 tsp salt
•    1/2 tsp pepper
•    2 cloves garlic, crushed
•    1 pound of zucchini and/or yellow squash, cut into medallion rounds
•    1/2 cup raw goat cheese, shredded
•    2 cups Greek yogurt
•    1 head broccoli, roughly chopped
•    1 egg

Directions:

In a large skillet or sauce pan, heat 1 tablespoon of olive oil and add the diced onions. Saute on medium-high until softened, about 3-5 minutes. Add the ground turkey, canned tomato and tomato paste, spices, salt, pepper, and crushed garlic. Continue to cook all ingredients until the turkey is cooked through. Set aside when done.

In a medium bowl, combine raw goat cheese, Greek yogurt, broccoli pieces, and egg. Mix well.

Preheat oven to 375 degrees. Lightly grease the bottom of a 13 x 9 Pyrex glass baking dish. Place a layer of zucchini and squash rounds evenly across the bottom, making a sort of liner.

Add a layer of turkey-tomato sauce on top of the zucchini. Top that with some of the broccoli and yogurt mixture, as shown above. Continue with this layering process until you have used all of your ingredients.

Top the entire dish with more shredded goat cheese, if desired.

Bake for 45 to 60 minutes. Remove from oven and allow to sit for 10 minutes before serving.

You can use any ingredients with this dish, as no matter what veggies you put in place, it’ll be good. Thinly sliced eggplant would be delicious. I will need to make this again with a new mix of veggies.

Shepherd's pie

2 lbs ground round
1/2 c diced onion
2 cloves garlic minced
1 tsp. black pepper
2T lea and pearons Worcestershire sauce
pinch of salt
2-3 jars of Heinz beef or mushroom gravy
1 can peas
1 can corn
1 can diced carrots
12oz cheddar cheese
6-8 potatoes diced
1/2 stick butter
1 pkg cream cheese
dash of milk
salt and pepper to taste

boil potatoes
brown beef with Worcestershire,onion, garlic,pepper,and salt
mix in veggies and gravy
place in the bottom of a casserole dish (8x9) sprinkle on 1/2 of the cheese.
Mash the potatoes with the splash of milk,butter, and cream cheese. Put these on top of meat mix making sure to cover all corners well sprinkle on remaining cheese and bake 15- 20 min on 325 let sit 5 min before eating

Poppyseed Chicken

I already had this recipe, but Jewelie Rhodes made it for scrapbooking and added a bag or two of frozen vegetables tot he chicken mixture.  I always put the veggies in mine now.

1 C. sour cream
1 can cream of chicken soup
3-4 chicken breasts: I usually cut them in halves or thirds to speed cooking time
Ritz crackers, crushed
Poppyseeds

1. In a bowl mix the soup and sour cream.
2. Spread some (about 1/3) of the mixture on the bottom of a 9X13 baking dish to keep the chicken from sticking to the bottom.
1. Layer the chicken on top of the mixture.
2. Spread the rest of the mixture on top of the chicken.
3. Sprinkle the cracker crumbs on top…sorry, I don’t measure it. Just make it enough to cover the top of the dish with a crumbly topping.
4. Sprinkle poppyseeds on top
5. Bake at 350 for 30-40 mins. I just cut the center piece open and make sure it’s done.

It is the best served over rice! I’ve even tried it with low fat sour cream and the low fat cream of chicken soup and it’s still delicious.
Try it sometime!

Vegetable Enchiladas

from Cara Slade

4 flour tortillas
3/4 cup cheddar cheese, grated

Filling:
2 and 3/4 ounces spinach
2 tbsp olive oil
8 baby sweet corn cobs, sliced
1 oz frozen peas, thawed
1 (red) bell pepper, diced
1 carrot, diced
1 leek, sliced
1 red chilli, chopped
salt and pepper

Sauce:
1 and 1/4 cups diced tomatoes
2 shallots, chopped
1 garlic clove, crushed
1 and 1/4 vegetable stock
1 tsp sugar
1 tsp chilli powder

1. To make the filling, blanch the spinach in a pan of boiling water for 2 minutes, drain well and chop.

2. Heat the olive oil in a frying pan and saute the corn, peas, bell pepper, carrot, leek, garlic and chilli for 3-4 minutes, stirring briskly. Stir in the spinach and season with salt and pepper to taste.

3. Put all of the sauce ingredients in a saucepan and bring to a boil, stirring. Cook over a high heat for 20 minutes, stirring, until thickened and reduced by a third.

4. Spoon a quarter of the filling along the centre of each tortilla. Roll the tortillas around the filling and place in an ovenproof dish, seam-side down.

5. Pour the sauce over the tortillas and sprinkle the cheese on top. Cook in a preheated over at 350 degrees, for 20 minutes or until thhe cheese has all melted and browned. Serve immediately.
 

Mac-Topped Casserole

 from Lorna Turley

When our girls were young and wanted to make dinner, this was a favorite. 

1 pkg. (14 oz.) Macaroni & Cheese Dinner 

(I've also used plain, cooked pasta noodles, then just added grated cheese with more seasonings.)

1 lb.  ground beef  (or chicken chunks)

2 cloves garlic, minced

1-1/2 tsp.  dried oregano leaves

1 can (16 oz.) diced tomatoes, undrained

3 cups chopped vegetables of your choosing (thawed and drained if frozen)

HEAT oven to 375°F.

PREPARE Mac dinner as directed on package - making sure pasta is thoroughly cooked.
On Stove: Brown meat with garlic and oregano; drain well. Then stir in tomatoes and vegetables.
SPOON meat mixture into greased, 13x9-inch baking dish; top with prepared Mac dinner.
Cover and Bake for 30 min. - or until heated through. Dinner is ready!