SHIPWRECK CASSEROLE

SHIPWRECK CASSEROLE
 
Ingredients
  • 4 Onions (sliced)
  • 4 Potatoes (sliced)
  • 1 lbs Hamburger (cooked)
  • 1 cup Rice (uncooked)
  • 2 cups Celery (sliced)
  • 2 cups Carrots (sliced)
  • 2 cans of Tomato Soup
  • 2 cups of boiling water
  • salt (to taste)
  • pepper
Instructions
  1. Spray a large casserole dish (I use a medium sized roaster) with pam cooking spray.
  2. Layer onions, potatoes, hamburger, rice, celery, then carrots.
  3. In a separate bowl, mix soup, water, and salt and pepper as desired.
  4. Pour over vegetable mixture. Cover and bake in a slow oven at 250 - 300 degrees for 3 - 5 hours.
  5. You can also substitute the tomato soup with mushroom soup, and it's just as yummy!

 

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Tangy Cheese Prawns

Tangy Cheese Prawns
 
Ingredients
  • 12 king prawns
  • ½ an onion...
  • ½ a red pepper
  • ½ a zucchini
  • 4 white mushrooms
  • 8 broccoli florets
  • 1 cup plain Greek yogurt
  • olive oil
  • herbs
  • salt, pepper, paprika, chili (1 fresh or 2 dried ones)
  • 2 teaspoons honey
  • 1 cup of round rice (paella rice)
Instructions
  1. Preheat oven 220 ºC / 425°F
  2. Peel prawns, if the skin is too tough, otherwise just scrub and rinse them
  3. or defrost in warm water.
  4. Heat olive oil in frying pan, fry onions, red pepper, zucchini, mushrooms,
  5. broccoli, use spices. When slightly browned add king prawns.
  6. Add chili after a few minutes, when prawns are brown add yoghurt,
  7. honey and herbs. If the liquid is too thick add a little milk.
  8. Add rice to the liquid. Stir well.
  9. Use a baking dish, fill in the stir and bake 15 minutes in the oven.
  10. Pull out the dish cover with cheese and bake again for another 15 minutes. make sure there is enough liquid for the rice to cook.
Notes
**For low carb option, omit rice and decrease yogurt to ½ cup.

Dish out with a side salad and some toasted baguette and swallow it down with some lovely red wine.

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Egg Roll Pizza

Egg Roll Pizza
 
Ingredients
  • 1 pkg egg roll wrappers
  • pizza sauce
  • pizza toppings (We used bell pepper, pepperoni, pancetta, mushrooms, olives)
  • shredded cheese
  • 1 egg, slightly beaten
Instructions
  1. Spray pan with cooking spray. Line pan with a layer of wrappers, over lapping as you go. As you place a wrapper down, brush it with your egg. Then lay next wrap on top of it. The egg acts as glue to bind them together.
  2. After you have at least 2 layers of egg roll wrappers down, place in oven.
  3. Conventional Oven:
  4. Preheat 425°. Bake 5 minutes or until egg wash starts drying.
  5. Remove from oven and put sauce down on your egg wrapper crust. Put a thin layer of cheese down. Begin adding your toppings and finish off with more cheese. Place back into oven for an additional 20 minutes or until crust is browned to your liking on bottom. Best if you cook the crust one day and make pizza the next!
  6. NuWave Oven:
  7. Power: High
  8. Bake 5 minutes or until egg wash starts drying.
  9. Remove from oven and put sauce down on your egg wrapper crust. Put a thin layer of cheese down. Begin adding your toppings and finish off with more cheese.
  10. Place back into oven for an additional 20 minutes or until crust is browned to your liking on bottom.
Notes
I recommend after 15 minutes you remove and place on short rack for the remaining 5 minutes. This helps the crust to crisp up better on the bottom when cooking in NuWave.

 

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Angie’s Smothered-ISH Chicken

Angie's Smothered-ISH Chicken
 
Here it is! Tonight's main course! This started out as 'Smothered Chicken' but turned more in to a Crispy Smothered Chicken! So, I call it "Smothered-ISH Chicken"
Ingredients
  • Chicken Hind Quarters (legs & thighs still attached)
  • 2-3 cans of Cream of Chicken Soup (I made 8 hind quarters so used 3)
  • 1 package of Onion Soup Mix
  • Original Mrs. Dash (or seasonings of choice)
  • French Fried Onions
  • Small amount of milk (eyeball it for the right consistency)
Instructions
  1. Place thawed chicken in baking dishes.
  2. In separate bowl, combine soups and add enough milk to make a creamy consistency.
  3. Spoon over the chicken. Sprinkle Mrs. Dash. Then sprinkle with french fried onions.
  4. Bake in oven 1 hour at 375° or until chicken is 165°.

 

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Arugula, Portobello, & Feta Frittata

Arugula, Portobello, & Feta Frittata
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Frittatas are often prepared in well-seasoned cast iron skillets or other non-stick ovenproof pans or cookware. However, a standard 10” non-stick skillet will also work provided you don’t try to pop it in the oven! This savory stovetop frittata is easy to make and really versatile. The most difficult part is deciding whether you should enjoy it for breakfast, brunch, lunch, or dinner.
Ingredients
  • 6 whole eggs
  • ¼ c. half & half
  • 3 T. water
  • Sea salt and freshly ground black pepper, to taste
  • 1 T. extra virgin olive oil
  • 6 baby Portobellos, washed, gills removed, stems chopped, and caps cut into thin slices
  • 2 handfuls arugula, washed and dried
  • 6 cherry tomatoes, washed and cut in half
  • 2 oz. Feta cheese, cut into equal-size chunks
Instructions
  1. In a medium bowl, whisk together 6 eggs, half & half, water, sea salt, and freshly ground black pepper until blended. Set aside.
  2. Add olive oil to a 10” non-stick skillet and heat over medium heat. Add Portobello mushroom slices and chopped stems and cook approximately 5-6 minutes, stirring occasionally. When the mushrooms are browned, remove 3 uniformly sized mushroom slices from the pan and set aside.
  3. Add arugula to pan and stir constantly until wilted, approximately 1-2 minutes.
  4. With a spoon, spread ingredients into a uniform layer across the bottom of the pan, ensuring an even distribution of mushrooms and arugula throughout. Pour egg mixture on top and let cook for 1-2 minutes, or until the egg begins to set on bottom.
  5. Reduce heat to just above the “low” setting and cover. Cook 8-9 minutes, then remove cover and arrange the 3 Portobello strips, cherry tomato halves, and Feta chunks in a decorative pattern, if desired. If not, simply scatter those ingredients across the top of the frittata before covering again.
  6. Cook for another 5-6 minutes, or until the egg is cooked through and the Feta has just begun to melt. Remove from heat and carefully transfer to a serving platter and cut into wedges.
  7. Serve warm or enjoy at room temperature.

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Bacon, Goat Cheese & Basil Stuffed Chicken Breasts

Bacon, Goat Cheese & Basil Stuffed Chicken Breasts
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 T. extra virgin olive oil
  • 4 6-oz. boneless, skinless chicken breasts
  • 4 oz. goat cheese, divided
  • 6 strips of cooked bacon, crispy and crumbled
  • 6 basil leaves, rolled and sliced thin
  • Salt and pepper, to taste
  • 1 c. balsamic vinegar
Instructions
  1. Preheat oven to 375 degrees.
  2. Butterfly the chicken by running a sharp knife horizontally through the thickest part of each breast. Place one hand on top of the breast to stabilize while holding the knife parallel to the work surface while cutting. Do not cut all the way through. Open the breast so both halves can lie flat.
  3. Season the exposed surface with salt and pepper, then add ¼ of the goat cheese, crumbled bacon, and sliced basil leaves to each breast. Fold the breasts in half so the cheese mixture is surrounded by chicken breast on the bottom, back and top. Secure with long wooden toothpicks, if desired.
  4. Heat olive oil over medium-high heat in a large oven-safe skillet. Once hot, add the stuffed chicken breasts to the pan to sear. Once browned on the bottom, carefully turn each breast over and repeat on the other side. Season top and bottom with salt and pepper, if desired, during this process.
  5. Place skillet in preheated oven and cook until an instant read thermometer reads 165 degrees when inserted, approximately 25-30 minutes. Remove from the oven and cover until ready to serve.
  6. A few minutes before removing the chicken from the oven, start making the balsamic glaze. Heat balsamic vinegar in a small sauce pan over medium-high heat. Stir while heating until the vinegar is reduced to about ⅓ of its original volume. It will form a thick, syrupy consistency when it is ready.
  7. To serve, place a stuffed chicken breast on each plate and drizzle with balsamic glaze. Pairs well with a mixed green salad or roasted vegetables.

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Salmon, orzo, and asparagus salad with lemon-dill vinaigrette~~

Salmon, orzo, and asparagus salad with lemon-dill vinaigrette~~
 
original recipe compliments of Cooking Light Magazine
Ingredients
  • 1 bunch of asparagus cut up into desired sizes
  • 1 cup uncooked orzo pasta
  • 1- 1¼ pound skinless salmon fillets
  • ¼ tsp. salt (I used pink Himalayan salt)
  • ¼ teaspoon black pepper
  • Cooking spray
  • ¼ cup thinly sliced onion
  • For the Lemon-Dill Vinaigrette
  • ⅓ cup crumbled feta cheese
  • 1 tablespoon chopped fresh dill
  • 3 tablespoons fresh lemon juice ( I used a 2. Don't like the lemon taste to be to strong)
  • 2 tsps. extra-virgin olive oil ( I used a little more since I used less lemon)
  • ¼ tsp. Salt (I used the pink Himalayan salt again)
  • ¼ tsp. Black pepper
Instructions
  1. Preheat oven to 350
  2. Season fish with salt & pepper. (I added fresh dill, ad fresh lemon slices to top) cook for 15-20 min. Or until flakes easily with fork.
  3. Boil 6 cups is water. Add asparagus and cook until desired doneness. Remove asparagus from water with slotted spoon, reserving water. Set aside.
  4. Return water to a boil, and cook pasta as directed.
  5. While fish & pasta are cooking, make the dressing, set aside.
  6. Combine orzo, asparagus, & onion mix well. Add chunks of fish, and toss lightly to coat. I added fresh dill and little more feta to the top.
  7. ENJOY!!

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Serves: 1-2
 
Ingredients
  • 1 tsp Coconut oil or butter for cooking
  • 1 onion chopped up
  • ½ green pepper chopped
  • ½ yellow pepper chopped
  • 2 tomatoes chopped
  • 5 cooked chicken strips (leftover chicken)
  • ½ tsp Italian seasoning
  • Salt and Pepper to taste
Instructions
  1. In frying pan, heat up coconut oil
  2. add onions, stir cook about 2 min
  3. add green and yellow peppers cook about 2 min
  4. add tomatoes your italian seasoning salt and pepper, cook about 3 min stirring regularly.

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Eggplant Pizazz

Eggplant Pizazz
 
Ingredients
  • 1 eggplant sliced lengthwise
  • 1 (8 oz) package of cream cheese
  • 6 slices of bacon
  • 2 small sweet peppers diced
  • 1 small yellow onion diced
  • 1 can of diced tomatoes
  • 1 8 ounce package of mozzarella cheese
  • sea salt and pepper to taste
Instructions
  1. Slice the eggplant lengthwise, season to taste and place in a 350 degree oven till brown about 30 minutes.
  2. In a frying pan saute the onion, pepper, and bacon
  3. Empty cream cheese in a small bowl if you need to soften place in the microwave for about 30 seconds. When the frying pan mixture is done spoon out the onion, pepper, and bacon mixture (no grease) and mix in with the cream cheese.
  4. In a frying pain empty the contents of the diced tomato let them simmer for about 15 minutes on low heat.
  5. When the eggplant is done cover each slice with the cream cheese mixture, then the diced tomatoes.
  6. Cover each slice with mozzarella cheese
  7. Place in 350 degree oven for about 10 minutes just long enough to melt the cheese and mingle the flavors all together.
  8. Enjoy!

 

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Cucumber Boats

Cucumber Boats
 
Ingredients
  • 2 Large cucumbers
  • 1 small tomato (diced)
  • 1 small red onion (diced)
  • Light ranch dressing or regular, your choice. I use wildtree
  • Salt & Pepper to taste (optional)
Instructions
  1. Cut the cucumber in half, then cut the halves in half the long way.
  2. Gut the cucumber. Add the diced tomato inside the cucumber, top it with diced red onion, drizzle a little bit of light ranch dressing over them and add salt and pepper to taste (salt and pepper is optional).
  3. Then serve.

 

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Spinach + Tomato Quesadilla with Pesto

Spinach + Tomato Quesadilla with Pesto
Serves: 2
 
THIS IS UNBELIEVABLY GOOD!!!!
Ingredients
  • 1 roma tomato, thinly sliced
  • Cooked chicken breast, sliced
  • Baby spinach
  • Pesto- I use wildtree
  • Feta crumbles
  • Shredded mozzarella
  • 2 large flour or whole wheat tortillas
Instructions
  1. Place a tortilla on a skillet over medium heat, and spread a layer of pesto on top.
  2. Add a light layer of mozzarella cheese, then feta.
  3. Add tomato slices, chicken, spinach and top with another layer of mozzarella cheese.
  4. Place the other tortilla on top, heat for about 5 minutes, flip and heat for another 5 minutes or until cheese has melted.

 

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Creamy Chicken & Rice Casserole

Creamy Chicken & Rice Casserole
 
Ingredients
  • 2 cups rice (uncooked)
  • 2 Tbs butter
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 2½ cups chopped cooked chicken
  • 1 (10¾ oz.) can cream of mushroom soup
  • ½ cup sour cream (lactose free)
  • ½ c. Unsweetened almond milk
  • ¼ tsp sea salt
  • 1 tsp. black pepper
  • 2 cups Habanero shredded cheese
  • 1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken (salt reduced)
Instructions
  1. Prepare rice according to package directions, but you must reduce the amount of water by ⅛ cup. Let it sit off the heat for 5 minutes after cooking to let some of the excess water get absorbed.
  2. Melt the butter in a large skillet over medium heat; sauté the celery and onions until soft. Preheat oven to 350 degrees F. Prepare Stove Top stuffing according to package directions.
  3. In a large bowl, stir together the soup, sour cream, milk, salt and pepper. Add the celery and onions, chicken, 1½ c. of the cheese, and the cooked rice, strain away the excess liquid from the rice before adding.
  4. Transfer to a greased casserole dish and top with the stuffing. Bake, uncovered, for 35 minutes. Sprinkle with the remaining cheese and bake 5 more minutes. Remove, let rest for 5 minutes and enjoy!

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Cheesy Chicken Stuffed Eggplant

Cheesy Chicken Stuffed Eggplant
 
Ingredients
  • 2 Medium Eggplants sliced in half lengthwise.
  • 2 tsp Minced Garlic
  • 3-4 Tbs Olive Oil
  • Salt and Pepper
  • 6 Thin sliced boneless chicken breast (cooked and shredded)
  • ½ container of grape tomatoes sliced in half
  • ½ pkg. Shredded cheddar jack cheese (cheddar can be used)
  • 4 Tbs chopped scallions
Instructions
  1. Pre-Heat oven to 400° F.
  2. Place sliced eggplant on a lined ,rimmed cookie sheet
  3. Sprinkle each with minced garlic
  4. Drizzle eggplant with olive oil and add salt and pepper
  5. Place in oven for 25- 30 minutes
  6. Remove from oven add shredded chicken, cheese, and tomatoes
  7. Return to oven for 10 minutes until cheese is melted.
  8. ~Enjoy!

 

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Lemon Garlic Chicken with Sauteed Kale

Lemon Garlic Chicken with Sauteed Kale
 
This tasty dish comes together quickly and is very figure friendly. This low-carb recipe is made with all fresh ingredients and it pairs beautifully with a simple side dish of sauteed kale or Swiss chard.
Ingredients
  • 4 4 to 6-oz. boneless, skinless chicken breasts
  • salt and pepper, to taste
  • 2 T. extra virgin olive oil (I use grapeseed oil)
  • 2 cloves garlic, finely minced ( use garlic galore)
  • 1 medium shallot, thinly sliced
  • 1 tsp crushed red pepper flakes (optional)
  • 2 T. butter
  • 1 organic lemon, washed and thinly sliced
  • 2 tsp fresh oregano
  • ½ cup dry white wine
  • ½ chicken stock
  • 2 T. extra virgin olive oil (I use grapeseed oil)
  • 1 large bunch kale or Swiss Chard, torn into small pieces
  • 2 cloves garlic, finely minced
  • 2 T. fresh lemon juice
  • salt and pepper, to taste
Instructions
  1. Place chicken between 2 sheets of plastic wrap and lightly pound with a meat mallet or rolling pin until it is the same thickness throughout, approximately ½ inch.
  2. Remove and discard plastic wrap and liberally season chicken breasts with salt and pepper.
  3. Add the garlic and olive oil to a large skillet and set to medium-high heat. Saute for 2-3 minutes, until garlic begins to brown. Remove garlic from pan with a slotted spoon and discard. Add shallots and red pepper flakes, if desired, to the garlic infused pan oil and saute for another 2 minutes.
  4. Add butter and lemon slices to pan and cook for about 3-4 minutes, until the lemon "melts." Push the lemon rinds to the sides of the skillet and place chicken breasts in pan, being careful not to overcrowd. (Work in batches, if necessary). Cook the breasts for 5-7 minutes per side, until the breasts start to brown and an instant-read thermometer reads 165 degrees when inserted.
  5. While the chicken is cooking, prepare the kale by heating garlic and olive oil in a separate skillet over medium-high height for about 2-3 minutes. Reduce heat and add kale. Stir frequently until the kale has completely wilted and is thoroughly mixed with the olive oil and garlic. Remove from heat and add fresh lemon juice and stir. Season with salt and pepper, to taste.
  6. Once finished, remove chicken from heat and tent with aluminum foil to rest.
  7. Return the skillet to medium-high heat and deglaze with the white wine and chicken stock. Scrape the brown bits off the bottom of pan and then simmer until liquid is reduced by half. Pour pan sauce over chicken breasts and serve with sauted kale or Swiss chard.

 

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Chunky Chicken Salad Lettuce Wraps

Chunky Chicken Salad Lettuce Wraps
Serves: 4-6
 
This lightly dressed chicken salad is so delicious and satisfying. Although this recipe calls for pre-cooked rotisserie chicken, feel free to use your favorite grilled chicken recipe instead. TIP: Boston Bibb lettuce is another excellent lettuce variety for this recipe because it has attractive, naturally bowl-shaped leaves.
Ingredients
  • Dressing:
  • 1 T. real mayonnaise
  • 2 T. Greek yogurt
  • 2 t. Dijon mustard
  • 1 T. red wine vinegar
  • 1 t. garlic powder
  • 2 t. dried oregano
  • salt and pepper, to taste
  • Chicken Salad:
  • 12 oz. rotisserie chicken breast, chuck into equal size cubes
  • 3 stalks celery, chopped
  • ¾ c. pecans, roughly chopped
  • 15 red grapes, washed and cut in half
  • 3 T. fresh parsley, washed, stems removed and finely chopped
  • 2 green onions, finely sliced, green part only
  • 4-6 large Romaine lettuce leaves
  • salt and pepper to taste
  • Garnish (optional):
  • chopped fresh parsley
  • Sliced green onions
Instructions
  1. In a small glass bowl, combine mayonnaise, Greek yogurt, Dijon mustard, red wine vinegar, garlic powder, and oregano.
  2. Stir to combine thoroughly. Season with salt and pepper, to taste. Set aside.
  3. In a larger non-reactive bowl, combine chicken breast, celery, pecans, grapes, parsley, and green onion. Add dressing and gently stir to combine all ingredients thoroughly. Season with additional salt and pepper, if desired.
  4. Cover and place in refrigerator for at least 30 minutes to overnight to allow the flavors to combine.
  5. To serve, divide the chicken salad between the Romaine lettuce leaves.
  6. Garnish with parsley and/or green onions, if desired, and serve immediately.

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CHICKEN ‘POT PIE’

CHICKEN 'POT PIE'
 
Ingredients
  • One 4-6 pound chicken
  • Water - enough to cover chicken in cooking pot
  • 1-2 teaspoons salt, based on personal preference
  • black pepper to taste
  • 2 carrots, sliced
  • 1 celery stalk, sliced
  • For the Potpie dough:
  • 2 c. flour
  • ½ tsp. salt
  • ½ tsp. baking powder
  • 1 tbsp. butter
  • 1 egg
  • ½ to ¾ Cup milk
Instructions
  1. Place whole chicken in a large pot, and cover it with water.
  2. Cook for about 1½ hours, or until chicken begins falling off the bones.
  3. Cool, and remove from broth. Debone chicken and cut into large chunks.
  4. Strain broth and place back into pot. Add chopped chicken, salt, and pepper. Add carrots and celery. Bring to simmer over low heat.
  5. To make noodles:
  6. Mix together dry ingredients. Add butter and mix with fork. Add egg. Add milk a little at a time.
  7. Mix until dough forms a ball. Roll out on floured surface. Cut into squares.
  8. Bring simmering broth mixture to low boil.
  9. Drop dough squares into boiling pot pie one at a time.
  10. Cook uncovered 15-20 minutes or until done.

 

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Avocado Egg Salad

Avocado Egg Salad
Serves: 2
 
Here's a good one for the Easter season!
Ingredients
  • 4 hardboiled eggs, peeled and chopped
  • 1 medium avocado, diced
  • 4-5 tbsp diced red onion
  • 4 celery stalks, diced
  • 1 diced cucumber
  • 1-2 tbsp Dijon mustard
  • 2 tsp rice wine vinegar
  • Sea Salt and pepper to taste
Instructions
  1. Combine all in a bowl, stirring well to combine mashing some of the avocado and egg a little bit.
  2. Taste and adjust mustard, vinegar, salt and pepper to liking.
Notes
Always start with the lesser amount of ingredients and adjust taste with more if needed.
Can be eaten alone, over a bed of spinach or stuffed in lettuce cups.

 

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Low Carb Big Mac Meal

My friend makes  this often and YES it tastes JUST like a Big Mac 😀 She doubled this recipe. Below is the thousand island recipe she made as well, its really good too. Make sure to share this one its a Keeper 😀


Ingredients:
Ground beef – 1 1⁄2 Pound
Bouillon – 1 Tablespoon (Use chicken)
Onion flakes – 2 Tablespoon , dried
Parsley – 1 Tablespoon , dried
Garlic powder – 1 Teaspoon
Cheddar cheese – 8 Ounce
Low carb thousand island dressing – 2 Tablespoon
Egg – 3 Medium , beaten
Sour cream – 1⁄4 Cup (4 tbs)
Dill pickle – 1⁄2 Cup (8 tbs)
Onion powder – 2 Teaspoon

Directions:

1. Preheat oven to 375 degrees F.
2. In a large skillet, brown ground beef. Season with chicken bouillon, dried onion flakes, parsley, onion powder, and garlic powder.
3. In a large bowl, place seasoned ground beef. Add cheddar cheese, thousand island dressing, eggs, sour cream, and dill pickles. Mix together thoroughly.
4. Add ground beef mixture to an 8×11-inch baking dish and spread to corners. Bake for 30 minutes. ENJOY

Thousand Island Recipe:
1 cup Mayonnaise (16 tbs)
1/3 cup Ketchup (5.5 tbs)
2 Tbs sweet pickle relish
1/2 tsp, Onion Powder
dash of salt
dash of garlic powder

Put all ingredients in a jar, screw on lid and shake well

 

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Megan’s Boom-Boom Shrimp

Megan's Boom-Boom Shrimp
 
Ingredients
  • 1 (12-18oz) box frozen popcorn shrimp
  • ¼ cup Thai chili sauce
  • 1 Tbl Sriracha sauce (more if you want hotter, less if you want mild)
  • 2 Tbl honey
  • 2 Tbl mayonnaise
Instructions
  1. Make shrimp according to box instructions.
  2. In bowl mix the four ingredients together till combined.
  3. As soon as shrimp is done and hot toss the sauce on and coat.
  4. Enjoy!

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Low Carb Chicken, Sausage & Broccoli Casserole

Low Carb Chicken, Sausage & Broccoli Casserole
 
Ingredients
  • 3 -4 cups diced cooked chicken
  • 1 lb pork sausage
  • 1 stalk celery, chopped fine
  • 1 tablespoon onion, chopped
  • 1⁄2 lb mushroom, sliced
  • 8 ounces cream cheese, softened
  • 16 ounces frozen broccoli, cooked well and drained
  • 8 ounces cheddar cheese, shredded
  • salt
  • 1⁄2 teaspoon pepper
Instructions
  1. Brown the sausage with the celery, onion and mushrooms.
  2. Stir the softened cream cheese into the sausage mixture until well blended. Coarsely chop the cooked broccoli. Mix all ingredients and spread in a greased 9"x13" baking dish.
  3. Bake, covered with foil, at 350º for about 30 minutes.
  4. Uncover and bake until hot and bubbly and top is lightly browned, about 10 to 15 minutes.

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Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes