BEEF STROGANOFF

 

 

4QT                            6-8QT                         INGREDIENTS

1 lb                              2 lbs                            Beef stew meat – 1in. pieces

1 tbsp                         2 tbsp                            flour

1 tbsp                         2 tbsp                           Shortening

1 4-oz can                 2 4-oz cans                    Mushrooms, drained (reserve liquid)

1                                  2                                  Onions, medium, sliced

1 tsp                            2tsp                              Salt

¼ tsp                          ½ tsp                             Pepper

Dash                          ¼ tsp                             Ground Marjoram

2 tsp                            4 tsp                            Dry Mustard

3 tbsp                         6 tbsp                           Catsup

½ cup                         1 cup                           Dairy Sour Cream

 

1.  Roll beef in flour, brown in hot shortening in pressure cooker.

 

2.  Add enough water to reserved mushroom liquid to measure ¾ cup.  (Use 1 ½ cups for 6-8qt recipe).  Add mushrooms, mushroom-water mixture and remaining ingredients except sour cream to cooker.

 

3.  Cover, set pressure cooker for 30 minutes.

 

4.  Cool cooker normally for 5 minutes, then release pressure slowly by opening the valve.

 

5. Stir in sour cream; heat through.  Serve with egg noodles.

King Ranch Chicken

Spray 9x13 pan with Pam and preheat oven 350

10-15 tortillas

1 fryer or 4-6 breasts

½ cup chopped onion

1 can chicken broth

1 can cream of chicken soup

1 can cream of mushroom soup

1 10oz can Rotel

¼ c chopped green chiles (1 can) I use 2 cans

1 c grated sharp cheddar cheese

Boil, debone and chop chicken.  Dip tortillas in chicken broth. Line pan with tortillas, cutting some in half to fit sides of pan. Mix ½ the cheese and all other ingredients. Bake 350 for 45min. Cover top with remaining cheese and return to oven to melt cheese.

Mom’s Chili

1 lg can of crushed tomatoes (prefer Hunts because they don’t use chemicals to peel them)

1 lg can of tomato sauce

1 can tomato paste

3 cans of dark red kidney beans

2 Cubanelle peppers (or Anaheim if you can’t find cubanelle)

1 onion diced

2lbs ground beef (at least 20% fat)

Chili powder and Cayenne to taste

 Brown ground beef. When done, remove meat from frying pan (leaving grease behind) and place in slow cooker. Brown onions and peppers in frying pan with grease from meat. When done, put them in the slow cooker. Add tomatoes, tomato sauce and tomato paste.  Add beans (including liquid) and some chili powder and cayenne.  Cook for an hour or so and taste.  If needed, add more of the spices.  Cook for about 6 hrs.

I usually cook the meat, onions and peppers the night before and put them all in a bowl and refrigerate.  Saves time the next day.

Chili-Chicken

Ingredients

16 ounces uncooked medium noodles

½ cup chopped onion

2 tablespoons butter or margarine

3 cans (10 ½ ounces each) condensed cream of mushroom soup

1 can (4 ounces) pimiento, chopped

2 tablespoons finely chopped pickled hot green chili pepper (remove stems and seeds)

3 to 4 cups cut-up cooked chicken or turkey

Salt and pepper

2 to 3 cups shredded sharp Cheddar cheese (8 to 12 ounces)

Directions

Heat oven to 350°. Cook noodles as directed on package; drain. In large skillet, cook and stir onion in butter until tender; stir in soup, pimiento and chili pepper.

In greased 4-quart casserole, layer half the noodles and half the chicken; season with salt and pepper. Top with half the soup mixture and half the cheese. Repeat layers. Bake uncovered about 45 minutes. 8 to 12 servings.

NOTES:

I usually use 12 ounces of noodles; 16 ounces seems to be too much noodles.

I also use more onion than it calls for and a little more cheese.

Chile-Rice

This is an oldie but a goodie. I like to serve it with pork chops or chicken.

Ingredients:
1 bag SUCCESS rice per layer*
12 oz. Monterrey Jack Cheese
8 oz. Sour Cream**
7 oz. Diced green chiles

Directions:
Cook rice per directions. Place a layer of rice (one bag) in bottom of square baking dish. Top with a half the sour cream, half the cheese, and half the green chiles. Repeat with a second layer using the rest of the ingredients. Bake in 350° oven for 20 minutes.

* Each bag makes four 1/2 cup servings.
**Stir the sour cream with a fork to loosen it before spreading on the rice.

Sausage and Kale Mock Lasagna Casserole

This one was absolutely delicious! I'm on a roll-three tasty low-carb meals in a row. At this rate, I'm going to want the cold weather to last forever. Unfortunately, this has the most carbs than the others so far, so maybe I won't be making it very often. Drat! Why do all the really tasty dishes have more carbs and more calories?

I changed the original recipe just a little—I added my changes and comments in red font below. If you want to see the original recipe complete with pictures, head on over to Kalyn's Kitchen.

This dish makes 6-8 servings and took 2-2 1/2 hours from start to finish.


Ingredients:
2 medium-sized bunches of kale (I don't know how big a medium-sized bunch of kale is. I bought my kale at Walmart. The bunches looked pretty small so I used 3 of them.)
1 tsp. salt
2 tsp. olive oil
1 pkg (20 oz) hot turkey Italian Sausage (Turkey sausage is too expensive and hot Italian is too hot. I used mild Tarantino Italian sausage from Costco, our favorite brand.)
3 cups low-sugar pasta sauce (I used 1 jar (24 oz.) Classico Spicy Tomato and Basil sauce and added 1 can (8 oz) tomato sauce to make the 3 cups. Spicy sauce to help make up for using mild instead of hot sausage.)
1 tsp. dried basil
1 tsp. ground fennel (I have never seen ground fennel. I used regular fennel seeds and smashed them with the smooth side of my meat tenderizer.)
4 Tbs finely grated Parmesan cheese
2 cups grated reduced-fat mozzarella cheese (I got carried away and used a 4 cup bag because we love cheese and because the pan was just too big.)

Directions:
Preheat oven to 375F/190C. Spray a 9" x 12" lasagna-type glass or crockery casserole dish with olive oil or non-stick spray. I used a 3 qt, 9 x 12 baking dish. The next time I make this, I will use a slightly smaller baking dish (2 qt, 8 x 11). The kale and the meat sauce didn't quite cover the whole dish.

Add the salt to a large pot of water and bring to a boil. Trim stems from the kale, then cut the kale into ribbons about 1/2 inch wide. ( I think next time I will just buy a big bag of the already cut kale.) When the water starts to boil add the kale, lower heat so the water is gently boiling, and cook kale 5-6 minutes. Drain kale into a colander in the sink and let it continue to drain while you prepare other ingredients.

While the kale is cooking, heat the oil in a large heavy frying pan, squeeze sausage out of the casings, and saute until the sausage is cooked through and nicely browned, breaking it apart with the turner as it cooks. When the sausage is done, add the pasta and tomato sauce, dried basil, and ground fennel. Stir to combine and let the sauce simmer 20-25 minutes, or until it's thickened and the liquid is reduced.

In the casserole dish, layer 1/2 the drained kale, sprinkle 1/2 the Parmesan, 1/2 the sauce, and 1/2 the mozzarella. Repeat with another layer of kale, Parmesan, sauce, and mozzarella. Cover the dish with foil and bake for 20-25 minutes, then remove the foil and bake another 15-20 minutes, or until the casserole is bubbling and cheese is starting to brown.

Let the mock lasagna sit for about 5 minutes before you cut it. Serve hot.

Low-Carb Chicken Divan Casserole

This is another keeper! Tom and I really liked this dish and are looking forward to eating the leftovers (one of the big reasons I love casseroles so much). One of the good things about this casserole is that it has so much vegetable in it that you don't need to serve one with the meal. But it has about twice the number of carbs as the Beefy and Cheesy Low-Carb Green Chile Bake from the other day so we won't be having it as often.

This recipe comes from Wicked Stuff and is found at http://www.wickedstuffed.com/keto-dinner-ideas/low-carb-chicken-divan-casserole-recipe/ complete with pictures from each stage of the preparation.

I made a couple of changes to the original recipe—those changes are reflected below. One thing I want to try next time I make this dish is to substitute fresh spinach for the broccoli and to add mushrooms.

This dish theoretically serves 6 and takes about 1.5 hour prep and cook time.

Ingredients:

3 boneless chicken breasts (I used 6 cups of shredded rotisserie chicken*)

3 Tbsp butter

1 small yellow onion

1/2 Tbsp minced garlic

1/2 tsp garlic salt

2 cups chicken stock

A pinch of parsley

10 cranks of fresh pepper

1 lb bag of frozen cauliflower florets

1 cup heavy cream

1 tsp lemon juice

1/2 cup mayonnaise

1 lb bag of frozen broccoli florets, steamed

2 cups shredded cheddar cheese (8 oz bag)

*If using rotissierie chicken, skip steps 2, 3 and 9 below.

Directions:

1. Preheat the oven to 350 degrees.
2. Fill a pot about halfway with water. Add both breasts of chicken.
3. Cook on high and bring to a boil until the chicken is cooked through (180 degrees)
4. Meanwhile, cook up the garlic and onions in a medium frying pan on a low heat with the ghee.
5. While that's cooking, blend up your cauliflower using a food processor or a good blender like a Ninja (or better). Do it for a couple seconds just until it looks like rice.
6. After about two minutes of the onions cooking, begin adding in the spices one at a time, mixing them into the onions as you go.
7. When the onions are soft, add the cauliflower.
8. When the cauliflower is soft, add the chicken broth. Cook, covered for about 10 minutes.
9. Check on your boiling chicken. Take it out and set it aside if it's reached 180 degrees.
10. Add the cream and lemon juice and let simmer uncovered on low for about 10 minutes while it reduces. Mix it a few times throughout so it doesn't burn to the bottom.
11. Add mayo, mix, and turn off burner.
12. Begin pulling apart your chicken with a fork.
13. Add half your pulled chicken into the cauliflower cream mixture.
14. Use the other half to line the bottom of an 8x11 oval, 3" deep casserole dish.
15. On top of the chicken, layer in the steamed, chopped broccoli.
16. Top with the cauliflower cream mixture.
17. Top with cheddar cheese.
18. Put in the oven for 30 minutes, covered with tinfoil.
19. Remove tinfoil and cook 10 more minutes.