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Baked Potato Casserole

Growing up, my mother would make some delicious casseroles.  They would make an awesome side dish to complete a fabulous meal, or would be an all in one meal casserole with meat, veggies etc to make the complete meal!
Even today, casseroles are very important to the day to day lives and busy work schedules we keep!   Casseroles can be made ahead, frozen and then reheated when life gets in the way!
Casseroles can be made with the ingredients you already have in your kitchen.   Take for instance, this delicious Baked Potato Casserole!   You should already have the potatoes, bacon and green onions (even sweet onions could be used).   Almost everyone loves cheese, so you must have a block of cheese in the refrigerator.  And if you don’t have all the ingredients, you can easily make substitutions!
I found this amazing Baked Potato Casserole on a friend’s facebook timeline and it reminded me so much of those delicious casseroles my mom would make.   And decided to share it here with you today!   Enjoy!
Baked Potato Casserole

BAKED POTATO CASSEROLE

8 medium potatoes (about 2 ½ to 3 lbs total weight, peeled and cut into 1-inch chunks)
1 cup evaporated 2% milk
½ cup light sour cream
1 teaspoon salt
½ teaspoon ground black pepper
2 cups shredded cheddar cheese (divided)
6 slices bacon (cooked until crispy and crumbled)
sliced green onions
Baked Potato Casserole
Place the potato chunks in a large pot. Fill with enough water to cover the potatoes. Bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender. Drain. Preheat the oven to 350⁰F. Grease a 2 ½-3 quart casserole dish. Return potatoes to the pot. Add evaporated milk, sour cream, salt and pepper. Beat with a hand held mixer until smooth. Stir in 1 ½ cups of cheddar cheese and half of the bacon. Spoon the potato mixture into prepared casserole dish. Bake for 20 to 25 minutes or until heated through. Top with remaining ½ cup of cheddar cheese, remaining bacon, and green onions. Bake for an additional 3 minutes or until the cheese has melted.
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Tortilla-less Chicken Enchilada Casserole

| Courtesy Warrior Wife.

Chicken Enchilada Casserole

We all love the Tex-Mex! That is why I am sharing this awesome recipe, Tortilla-less Chicken Enchilada Casserole. Most Tex-Mex uses tortillas shells or fatja wraps, etc. But with the cornmeal tortillas, you can’t always get a healthy wrap that is low carb unless you make them yourself, even then not always low in calories.

I constantly search for healthy recipes, that are low in carbs/ cals but are also good tasting. That is why I trust Katie from the Warrior Wife with her awesome and wholesome recipes! Katie has made these delicious recipes, not only good tasting, but healthy and easy to make. Hope you enjoy this recipe as much as I have.

As the Warrior Wife says:  “My mouth is watering as I type this. This is a family favorite and filled with wonderful flavor and cheesiness.

Just be sure not to have too much. However…

You should be ok if you eat a good amount because this is a Tortilla-less Chicken Enchilada Casserole.”
To your Health and Wellness.

Chicken Enchilada Casserole

Tortilla-less Chicken Enchilada Casserole
Prep Time: 15-20 minutes | Cook Time: 30-40 minutes | Serves: 4-6

Ingredients:
Coconut oil spray, as needed
1-2 cans gluten-free red enchilada sauce
1 pound free-range chicken breast, cooked and shredded
½ onion, diced
3 cups Mexican blend cheese, shredded
1 can black beans, rinsed and drained
3 roma tomatoes, diced
2 cans black olives, diced or sliced
Any other filling ingredients desired, shredded cabbage, diced onions, etc.
Optional for serving: Guacamole, sour cream, salsa, cilantro, etc.
Directions:
1.) Preheat the oven to 350°F. Lightly grease an 8×8” baking dish with coconut oil spray.
2.) Pour about ½ cup of enchilada sauce in the pan and spread it around evenly. Top with ⅓ of the chicken, onion, black beans, tomato, olives and ¼ of the cheese. Repeat two more times.
3.) Complete the casserole with ½-1 cup of enchilada sauce and remaining cheese. Bake for 30-40 minutes, until the cheese is bubbling. Serve immediately with any desired toppings.

Enjoy!   To your Health and Wellness!

Eat it up and let me know what you think.

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Perfectly Creamy Mac ‘n Cheese

For many, mac ‘n cheese means warmth and comfort. Many of us grew up on mac ‘n cheese and can recall random stories that involve this family friendly pasta dish.
Courtesy Chew out Loud!

http://www.chewoutloud.com/2013/02/22/perfectly-creamy-mac-n-cheese/

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Macaroni and Cheese –

Macaroni and Cheese
Prep Time: 30 minutes | Cook Time: 20-30 minutes | Serves: 8-10

Quick tip: Don’t overcook the pasta or it will be soggy by the time it’s ready to eat!

Ingredients:
1 bag rice pasta macaroni
3 tablespoons unsalted butter
1 teaspoon salt
Dash of cayenne, optional
Freshly ground pepper, to taste
2 tablespoons sorghum flour
1½ tablespoons tapioca flour
1 cup heavy cream
1½ cups milk
4 cups + 1 cup (for sprinkling) shredded cheese (cheddar, jack, parmesan, etc.)

http://thewarriorwife.com/blog/mac-n-cheese/?aff_id=2&subid=mw2cust112017

Eating healthy is making healthy choices. Sometimes can be hard finding the right recipes. Today, we are offering

Pete’s Paleo Eats (NEW!):

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Ritzy Chicken

A delicious chicken casserole with buttery crackers and a creamy filling…this is comfort food for sure
Serves 12
Prep Time – 10 min
Cook Time – 45 min
Total Time – 1 hr
Ingredients
2 cups shredded cooked chicken (I used a rotisserie chicken with skin removed)
8 oz reduced fat sour cream
1 cups fat free Cream of Chicken Soup (check out my easy Homemade recipe)
1 tbsp. pepper
2 tsp garlic powder
1 tsp salt
1 tbsp. poppy seed, divided
1 sleeve of Ritz crackers (30-32 crackers)
2 tbsp butter, melted
Ritzie ChickenInstructions
1.Preheat oven to 350
2.Spray a 9×13 casserole dish with nonstick spray, set aside
3.In a large bowl combine chicken, sour cream, cream of chicken soup, pepper, garlic powder, salt and 1/2 tbsp. poppy seeds
4.Pour chicken mixture into casserole dish
5.Crumble a sleeve of crackers over the top of the chicken mixture
6.Drizzle melted butter over the top of the crackers
7.Bake, uncovered, for 40-45 minutes or until crackers begin to brown and edges are bubbly
8.Remove from oven and let stand for 10 minutes before serving
9.ENJOY!!
Each serving is 9 WW+ points
Nutritional Info
Calories 385 Calories from Fat 174 Total Fat 18.2g Saturated Fat 10.0g Trans Fat 0.0g Cholesterol 31mg Sodium 684mg Potassium 243mg Total Carbohydrates 35.5g Dietary Fiber 2.8g Sugars 6.0g Protein 10.9g
Vitamin A 3% – Vitamin C 1% – Calcium 5% – Iron 75%

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CROCK POT BEEF TIPS …..EASY & FAST
Need to make this again!! So good over mashed potatoes or even noodles or mashed cauliflower ❤

This is a favorite! Serve it over mashed potatoes, noodles or mashed cauliflower (for a lchf diet!).

2 lb. stew meat,
1 can cream of mushroom,
1 packet brown gravy mix,
1 packet lipton dry onion soup mix,
1small can mushrooms,
1 cup water.

Mix all ingredients and pour over the meat, set to low for the day in crock pot.

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Amish ChickenAmish Chicken

(it makes its own gravy while baking) So simple!

Ingredients:
6 -8 chicken pieces, cleaned
1 cup flour
2 teaspoons garlic powder
1 tablespoon salt
1 teaspoon pepper
2 teaspoons paprika
1 1/2 cups heavy whipping cream
1 1/2 cups water

Directions:
Dredge the chicken pieces in the flour and spices and arrange skin side up in a baking dish. Mix the cream and water and pour over the chicken. Bake at 350* for 1 1/2 hours or until the skin is golden brown.
from food.com

Amish Chicken

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CHILI RELLENO CASSEROLE

This recipe I got from a friend.  Thought I would try it this week, (of course the low carb version)!   But posting it for everyone to try either or both versions of Chili Relleno Casserole!  Courstesy #NataleeEmbry,

Ingredients:

2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterrey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 eggs, beaten
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
1/2 cup milk
1 (8 ounce) can tomato sauce

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
2.Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
3.Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.

Notes:

I added ground turkey. Cook the turkey like you would cook meat for taco’s. I placed a layer of pepper then the turkey, the Monterrey Jack cheese, Peppers ,cheddar then egg mixture.

Chilli Relleno Casserole

For those who are on a Low Carb Diet, Check this version out!

CHILE RELLENO CASSEROLE  (Low Carb)

2 7-ounce cans whole green chiles, drained well *
8 ounces pepper-jack cheese, shredded
3 eggs
3/4 cup heavy cream
1/2 teaspoon salt
4 ounces cheddar cheese, shredded
Grease an 8×8″ baking pan. Slice each chile along one long side and open flat. Arrange half of the chiles in the bottom of the baking pan, skin side down, in a single layer. Top with the pepper-jack cheese. Arrange the remaining chiles over the cheese, skin side up. Beat the eggs, cream and salt well. Pour evenly over the chiles. Top with the cheddar cheese. Bake at 350ē for 35 minutes, until golden brown. Let stand 10 minutes before cutting.

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Cheesy Crunchy Broccoli Scalloped Potato Casserole

Who doesn’t love a wholesome and healthy casserole!  Especially when loaded with broccoli and potatoes!  Here is a delicious Cheesy Crunchy Broccoli Scalloped Potato Casserole your whole family will enjoy!
Ingredients
Cheesy Crunchy Broccoli Scalloped Potato Casserole2 boxes (5 oz each) Betty Crocker™ three cheese scalloped potatoes
4 cups boiling water
1 1/3 cups milk
2 tablespoons butter
1 1/2 teaspoons Dijon mustard
1 bag (12 oz) Green Giant™ Steamers™ frozen broccoli, cooked as directed on bag
3 cups cheese-flavored crackers, crushed
Directions
1 Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
2 Make potatoes as directed on box for stove-top directions. Stir in mustard. Add half the potatoes to baking dish, spreading evenly. Sprinkle broccoli over top. Pour remaining potatoes on top of broccoli. Sprinkle crushed crackers on top.
3 Bake 12 to 15 minutes or until sauce is bubbling. Let stand 5 minutes before serving (sauce will thicken as it stands).
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Chili with Corn Dumplings

Ingredients

1 1/2 lbs lean ground beef
3/4 cup chopped onion
1 can (15.25 oz) Green Giant® whole kernel corn, undrained
1 can (16 oz) stewed tomatoes, undrained
1 can (8 oz) tomato sauce
2 tablespoons chili powder
1 teaspoon red pepper sauce
1 1/3 cups Original Bisquick® mix
2/3 cup cornmeal
2/3 cup milk
2 to 4 tablespoons chopped fresh cilantro or parsley, if desired

Directions
1 Cook beef and onion in Dutch oven over medium heat, stirring occasionally, until beef is brown; drain. Reserve 1/2 cup of the corn. Stir remaining corn with liquid, tomatoes, tomato sauce, chili powder and pepper sauce into beef mixture. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
2 Mix Bisquick mix and cornmeal. Stir in milk, cilantro and reserved 1/2 cup corn just until moistened.

3 Drop dough by rounded tablespoonfuls onto simmering chili. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer or until dumplings are dry.