Gorgeous George’s Casserole (From Trader Joe’s)
1 Bag frozen grilled chicken strips
1 Bag frozen broccoli
1 Box frozen Artichoke Spinach Dip
1/2 Cup Half and Half
(Optional) 1/2 Bag Fried Onion Rings
Defrost the broccoli, chicken, and dip.
Cut the broccoli and chicken into bite sized pieces and place in bowl.
Mix the dip and cream.
Stir into chicken mixture, and then pour into a baking dish.
Top with onion rings.
Bake at 375 degrees for 20 minutes. Broil for 5 to increase top browning.
(We left out the onion rings to make this low-carb appropriate!)
For the Muffin
- 1/4 cup almond meal
- 1/2 teaspoon baking powder
- 1 packet Splenda (or 2 if you’re into sweeter things)
- 1 teaspoon (yes I know it’s a lot, just trust me) cinnamon
- Tiny bit of salt, if you want
- 1 large egg
- 2 tsp butter
Muffin Instructions:
- Combine dry ingredients in a coffee cup. Stir ‘em up real good.
- Add wet ingredients to the coffee cup. Stir ‘em up real good.
- Microwave for one minute.
- Dump onto plate.
For the icing
- Cream cheese, softened in the microwave
- Splash of vanilla
- Splenda to taste
Icing Instructions: Keep on stirring and adding Splenda until it’s very smooth and is as sweet as you want it to be.
1/4 cup leeks or onions, chopped, about 3/4 ounce
1-2 tablespoons butter
16 ounces frozen broccoli
2 cups chicken broth, homemade preferred
Salt and pepper, to taste
1 cup heavy cream
Pinch nutmeg, optional
Sauté the leek or onions in the butter in a medium saucepan until tender. Add the frozen broccoli, broth and a bit of salt and pepper. Bring to a boil; cover and simmer until the broccoli is very tender, about 10 minutes. Puree in a blender or with a stick blender until smooth and thick. Stir in the cream and blend well. Adjust seasoning and add nutmeg, if desired. Reheat if necessary.
Makes about 6 servings
Freezing not recommended
1/4 cup leeks or onions, chopped, about 3/4 ounce
1-2 tablespoons butter
16 ounces frozen broccoli
2 cups chicken broth, homemade preferred
Salt and pepper, to taste
1 cup heavy cream
Pinch nutmeg, optional
Sauté the leek or onions in the butter in a medium saucepan until tender. Add the frozen broccoli, broth and a bit of salt and pepper. Bring to a boil; cover and simmer until the broccoli is very tender, about 10 minutes. Puree in a blender or with a stick blender until smooth and thick. Stir in the cream and blend well. Adjust seasoning and add nutmeg, if desired. Reheat if necessary.
Makes about 6 servings
Freezing not recommended