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Reuben Casserole
Eastern European flavors are celebrated in this quick and easy casserole version of a favorite sandwich.

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Prep Time 15 min Total Time 45 min Servings 8
Ingredients
4 cups water
1 1/2 cups milk
1/3 cup butter or margarine
1 tablespoon yellow mustard
2 pouches (4.7 oz each) Betty Crocker™ roasted garlic mashed potatoes
1 package (6 ounces) sliced corned beef, cut into 1/2-inch pieces
1 can (14 1/2 ounces) sauerkraut , rinsed well and drained
2 cups shredded Swiss cheese (8 ounces)
4 teaspoons caraway seed, if desired
Thousand Island Dressing, if desired
Directions
Heat oven to 350ºF. Grease or spray 2 1/2-qt baking dish.
Heat water and butter to rapid boil in 3-quart saucepan; remove from heat. Stir in milk and mustard. Stir in 2 pouches potatoes just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth.
Spread about 3 cups of the potatoes in baking dish. Top with corned beef. Spread sauerkraut over corned beef and sprinkle with 2 teaspoons caraway seed, if desired. Spoon remaining potatoes over top; spread gently. Sprinkle potatoes with cheese and remaining caraway seed.
Bake uncovered about 20 minutes or until cheese is light golden brown.
History isn’t clear as to how the Reuben sandwich got its name. One source says the sandwich was named in 1914 for the owner of New York’s once-famous Reuben’s delicatessen. But some say Reuben Kay, a wholesale grocer from Omaha, named the sandwich in 1955. Any kind of mustard can be used in this dish. Varieties to try include stone-ground, Dijon, spicy, sweet-hot and honey mustard.
Source: Betty Crocker

Eastern European flavors are celebrated in this quick and easy casserole version of a favorite sandwich.

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Easy Cheesy Chicken Casserole

Courtesy Mandy’s Kitchen

Would won’t love a good casserole!  And when it is covered in cheese, making it twice as tasty!  Easy Cheesy Chicken Casserole will be a bit hit for dinner tonight!

Prep time
15 mins
Cook time
25 mins
Total time
40 mins Serves: 8

Ingredients

3-4 chicken breasts, chopped and cooked or

1 (14 oz.) can chicken
16 oz. egg noodles, cooked

24 oz. sour cream

2 cans cream of chicken soup

8 oz. shredded cheddar cheese

8 oz. shredded mozzarella cheese

1 sleeve Ritz crackers, crushed

¼ c. margarine, melted

2 Tbsp. Poppy seeds (optional)

Directions

Combine chicken, sour cream, soup & cheeses in a large bowl; stir to combine. 

Add the noodles and gently stir till coated.
Pour into a greased 9×13 baking dish. 

Mix crackers and margarine; sprinkle over the top.
Sprinkle with Poppy seeds.

 Bake at 350 degrees for 25-30 minutes or till crackers are crispy and golden brown and cheese is melted.

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HAMBURGER GRAVY AND MASHED “POTATOES”
For those who love meat and potatoes, but are watching what they eat, here is a low carb meal the whole family will enjoy!
Hamburger Gravy and Mashed Potatoes1 pound ground beef
1 stalk celery, finely chopped
2 tablespoon onion, chopped
3 ounces mushrooms, minced, about 8 small
1/2 cup chicken broth
3/4 cup heavy cream
Salt and pepper, to taste
1 1/2 bags frozen cauliflower, 24 ounces
1/2-1 teaspoon xanthan gum, optional*
Brown the hamburger, celery and onion in a large skillet; drain the fat. Add the minced mushrooms, salt and pepper. Cook until the mushrooms are tender. Add the broth and cream; bring to a boil. Simmer until the liquid has reduced by half and thickens. Season to taste. Meanwhile, cook the cauliflower until very tender, about 8 minutes; drain well. Mash and add some butter; season to taste. Serve the meat sauce over the cauliflower or just mix it all together.
Makes 5 servings
* You can thicken the gravy with xanthan gum rather than reduce it until thick. The end result will be nice and saucy. After stirring in the broth and cream, bring it to a boil, then sprinkle lightly with some of the xanthan gum, about 1/2 teaspoon at a time, and quickly stir in. Repeat until all of xanthan is mixed in. Let simmer a few minutes to thicken. Season and continue with the recipe as directed above.
Per Serving: 321 Calories; 24g Fat; 19g Protein; 9g Carbohydrate; 4g Dietary Fiber; 5g Net Carbs

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This easy to prepare Mushroom Spinach Quiche is made with mushrooms, spinach, shallots and Gruyere cheese. Great for breakfast, lunch or dinner! Source: Mushroom Spinach Quiche {A Meatless Monday Recipe

via Mushroom Spinach Quiche {A Meatless Monday Recipe — My Meals are on Wheels

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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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Slow Cooker Chicken Cacciatore

Slow Cooker Chicken Cacciatore

This gluten free slow cooker chicken cacciatore is a healthy dish that is prepped in under 10 minutes and slowly simmers all day in it’s fragrant italian-inspired juices, filling your home with it’s sweet garlicky and thyme aromas. It is also dairy-free, low carb, and has an easy paleo friendly version. This is the hearty, warm, juicy all-in-one meal that you’ve been waiting for!
Course Main Cuisine Italian
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4 Author J Trogstad

Ingredients
4 boneless skinless chicken breasts
2 TBSP olive oil 2 TBSP minced garlic
1 yellow onion diced
1 cup mushrooms sliced
3/4 cup pitted black olives
6-10 sprigs of thyme 3 TBSP basil chopped
1 TBSP parsley chopped
1 tsp dried oregano
1/2 cup red wine
1 14 oz can of diced tomatoes or about
2 cups fresh diced tomatoes
1 14 oz can of GF tomato paste
½ tsp red pepper flakes

Instructions
Place the oil in a large skillet over medium high heat and cook the chicken and garlic until both sides of the chicken have browned.
Place the chicken in the bottom of a lined slow cooker.
Add all other ingredients over top the chicken in the slow cooker and stir to thoroughly mix.
Cook on low for 6-8 hours or on high for 3-4 hours or until the chicken is fully cook and falls apart on it’s own.
Enjoy over pasta, rice, quinoa, cauliflower rice, or sauteed vegetables.

Courtesy Yummly.com

Nutrition 350 Calories

SODIUM 39%  DV  930mg

FAT  15%  DV 10g

PROTEIN 61%  DV 31g

CARBS 10% DV 29g

FIBER 24% DV 6g

PER SERVING
Calories 350 Calories from Fat 90 % DAILY VALUE*
Total Fat 10g 15%
Saturated Fat 2g 10%
Trans Fat
Cholesterol 75mg 25%
Sodium 930mg 39%
Potassium 1880mg 54%
Protein 31g 61%
Total Carbohydrate 29g 10%
Dietary Fiber 6g 24%
Sugars 17g 34%

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Southwest Tortellini Casserole

1 (15 ounce) can black beans, rinsed and drained
9 -10 ounces refrigerated cheese tortellini, can use any type
1 (4 ounce) can diced green chilies
1 (15 ounce) can diced tomatoes
1/2 teaspoon cumin
1 1/2 cups low-fat sour cream, can use regular
1/4 cup fresh lime juice
1/2 teaspoon sugar
2 cups shredded monterey jack cheese
1/2 cup sliced black olives
3/4 cup chopped green onion
1/4 cup chopped cilantro
Directions:
southwest-tortillia-casserole1 Preheat oven to 350 degrees. Lightly grease/spray a 1 1/2 qt casserole dish.
2 In a bowl, toss together the black beans, tortellini, green chilies, diced tomatoes and cumin. Mix well and pour into the prepared casserole dish.
3 In another bowl, stir together the sour cream, lime juice and sugar; evenly spread this over mixture in the casserole dish.
4 Evenly sprinkle with cheese, then olives, then green onions, then the cilantro.
5 Cover with foil and bake at 350 for 30 minutes.
6 Uncover and continue baking an additional 20-30 minutes until cheese is bubbly and lightly browned.
7 Let stand 10 minutes before serving.
8 Garnish cilantro

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Cheese Potato & Smoked Sausage Casserole

Casserole dishes can come in handy for those days you don’t have a lot of time to prepare for dinner!  You can make the casserole ahead of time, then just warm them up for Dinner!  Enjoy!

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Ingredients
3 cups idaho potatoes, peeled, boiled and cut into cubes when cool, approx. 1 lb
4 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lb Velveeta cheese, diced
1/2 cup sharp cheddar cheese, shredded
1 lb skinless smoked sausage ( Eckrich is my favorite brand)
1/8 teaspoon paprika
Directions
cheese-potato-and-smoked-sausage-casseroleCut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch “half moon” cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown.
Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.
Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth
Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.
Bake in preheated 350°F oven for 35-45 minutes (watch, until golden brown on top).
NOTE: You can substitute: 1/2 lb. hot dogs, sliced into 1/2-inch slices OR 1/2 lb. ham diced into 1/2-inch dices OR 12 oz. can of Spam diced into 1/2-inch dices, instead of the smoked sausage.
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Low-Carb Chicken and Bacon Casserole

Who says LCHF meals have to be bland?  Not here, just try this delicious Low-Carb Chicken and Bacon Casserole!  Tell me that your whole family will agree!  Enjoy!
Ingredients
3 lbs boneless skinless chicken breasts
1⁄2 lb bacon
2 cups broccoli
8 ounces provolone cheese, shredded
1 cup chicken broth
1⁄4 cup heavy cream
1⁄4 cup Dijon mustard
1 teaspoon oregano
1 teaspoon basil
Directions
low-carb-chicken-and-bacon-casserolePre-heat oven to 350.
Cut bacon into 1″ pieces and fry until mostly crisp.
Cut chicken into cubes and cook in a frying pan until it is no longer pink.
Place chicken and bacon into a bowl, and put in the fridge to cool.
In a mixing bowl combine broth, cream, mustard, herbs and salt and pepper to taste.
When chicken and bacon has cooled most of the way, stir in shredded cheese and broccoli.
Place chicken mixture into a casserole dish, then pour sauce over the top.
If cooking immediately, place in oven and bake 25-30 minutes, or until cheese is melted.
To refrigerate for later, cover dish with tin foil and place in fridge. When ready to cook, pull casserole out of the fridge and preheat the oven to 350. Bake, covered for 30 minutes, then uncover dish and bake for another 10 minutes, or until the cheese is melted and the food is hot all the way through.
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Spinach and Mushroom Smothered Chicken

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A delicious way to have your chicken, smothered in spinach and mushroom sauce!  Yummy!   Enjoy!
spinach-and-mushrooms-smothered-chicken
Ingredients
3 cups fresh baby spinach
1-3/4 cups sliced fresh mushrooms
3 green onions, sliced
2 tablespoons chopped pecans
1-1/2 teaspoons olive oil
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon rotisserie chicken seasoning
2 slices reduced-fat provolone cheese, halved
Directions
1. In a large skillet, saute the spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm.
2. Sprinkle chicken with seasoning. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
3. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 170°.
4. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. To serve, top each chicken breast with reserved spinach mixture. Yield: 4 servings.
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