Sweet Potato Surprise Recipe

Ingredients:

CASSEROLE

• 4 sweet potatoes, baked and mashed
• 1 cup sugar
• 1/3 cup margarine, melted
• 1/2 cup milk
• 2 eggs, beaten
• 1 teaspoon vanilla extract

TOPPING

• 1 cup grated unsweetened coconut, dried or fresh
• 1 cup pecans
• 1 cup brown sugar
• 1/3 cup all-purpose flour
• 1/3 cup margarine

Direction:

Heat the oven to 375 degrees. In a large bowl, mix the sweet potatoes, sugar, margarine, milk, eggs, and vanilla extract until well combined. Transfer the mixture into a 2 1/2-quart baking dish.

In a separate bowl, combine the topping ingredients with a pastry cutter or your fingertips until crumbly. Distribute the topping over the sweet potatoes. Then bake the casserole for 20 minutes or until lightly browned. Serves 6 to 8.

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Article source: http://spoonful.com/recipes/sweet-potato-surprise

Low Carb Blueberry Muffins Recipe

Prep: 15 min

Cook: 25 min

Yield:6 servings

Ingredients:

• Vegetable oil cooking spray
• 2 tablespoons wheat (or oat) bran and 1 tablespoon soy flour, mixed together
• 1 cup soy flour
• 1/2 cup sugar substitute (recommended: Splenda)
• 1 teaspoon baking powder
• 2 eggs
• 1/2 cup heavy cream
• 1/3 cup club soda
• 1/2 cup blueberries (if not sweet, sprinkle with 1 tablespoon of sugar substitute)

Directions:

Preheat oven to 375 degrees F.

Spray a 6-cup muffin tin with vegetable oil cooking spray. Evenly sprinkle the pan with the wheat bran and soy flour mix, being careful to coat the sides of the cups also; this will prevent sticking.

In a bowl using a wire whisk, mix all the remaining ingredients, except the blueberries, until well blended. Then fold in the blueberries and fill the 6 muffins cups evenly with the batter. Place on the center rack of the oven and bake for 20 to 25 minutes, or until the tops turn golden brown and a toothpick stuck in the center comes out clean. Remove from oven and let cool before refrigerating. Serve warm with butter or cold with cream cheese.

Cook's Note: In place of blueberries you can use raspberries, blackberries, banana extract and walnuts, lemon or almond extract and poppy seeds, cranberries, pumpkin, or other favorite flavors.

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Article source: http://www.foodnetwork.com/recipes/low-carb-blueberry-muffins-recipe.html?oc=linkback

Low Carb New York Ricotta Cheesecake Recipe

Prep: 30 min

Inactive: 8 hr

Cook: 1 hr 45 min

Yield:12 servings

Ingredients:

• 24 ounces cream cheese, softened
• 1 cup extra-fine whole milk ricotta cheese (to refine, process in a food processor for 1 minute)
• 1/2 cup sour cream
• 1 1/2 cups sugar substitute (recommended: Splenda)
• 1/3 cup heavy cream
• 1 tablespoon no sugar added vanilla extract
• 1 tablespoon fresh lemon juice
• 2 eggs
• 3 egg yolks
• Special Equipment: 1 (8-inch) springform cake pan

Directions:

Preheat oven to 400 degrees F.

Spray the springform pan with nonstick vegetable oil cooking spray. Set aside. In a shallow roasting pan big enough to fit the cake pan, pour about 1-inch of water and place it on the center rack of the oven to preheat.

In the bowl of an electric mixer, beat softened cream cheese, ricotta, sour cream and sugar substitute on low speed for about 1 minute until well blended.

In a separate bowl, using a wire whisk, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended.

Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended and then turn off; be careful not to over-whip.

Pour batter into the greased springform pan. Place pan into the heated water bath. Bake for 15 minutes, and then lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours, or until top is light golden brown and cake is pulling away from the sides of the pan. Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will keep the cake nice and tall.) Then remove cake and refrigerate before serving. Serve chilled.

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Article source: http://www.foodnetwork.com/recipes/low-carb-new-york-ricotta-cheesecake-recipe.html?oc=linkback

Low Carb Double Chocolate Walnut Brownies Recipe

Prep: 30 min

Inactive: 1 hr

Cook: 40 min

Yield:25 servings

Ingredients:

• 1 1/2 tablespoons wheat bran, or oat bran
• 1 1/4 cups plus 1/2 tablespoon soy flour
• 4 ounces unsweetened baking chocolate
• 1/2 cup unsalted butter
• 2 cups sugar substitute (recommended: Splenda)
• 1/2 cup heavy cream
• 5 large eggs
• 1 tablespoon no sugar added vanilla extract
• 2 teaspoons baking powder
• 1/2 cup chopped walnuts
• Low Carb Chocolate Frosting, recipe follows
• Special Equipment: 8-inch square baking pan

Directions:

Preheat oven to 325 degrees F.

Spray pan with nonstick vegetable oil cooking spray. Set aside. Mix wheat bran and 1/2 tablespoon soy flour together and sprinkle evenly over the inside of the greased pan, also coating the sides.

Place the unsweetened chocolate and butter in a steel bowl and melt over a saucepan of simmering water. Whisk in 1 cup sugar substitute and 1/4 cup heavy cream. Once thoroughly blended, turn off heat and keep warm until needed.

With an electric mixer on high, beat the eggs, 1 cup sugar substitute and the vanilla extract just until blended. Reduce to low speed and then blend in the chocolate mixture.

With a wooden spoon, mix in the baking powder, 1 1/4 cups soy flour, walnuts, and 1/4 cup heavy cream. Spread evenly into the prepared pan and bake on the center rack for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. (Do not over-bake or brownies will be dry and hard.) Cool completely before frosting with low carb chocolate frosting. Cut into 5 rows by 5 rows to make 25 pieces.

Low Carb Chocolate Frosting:

• 3 tablespoons unsalted butter, softened (not melted)
• 
  
• 5 tablespoons unsweetened cocoa powder
• 
  
• 1 cup sugar substitute (recommended: Splenda)
• 
  
• 1/3 cup heavy cream
• 
  
• 1 teaspoon no sugar added vanilla extract
• 
  
• Few drops hot water, as needed, to thin consistency

Place all ingredients in a medium bowl and whisk until well combined. Use to frost brownies, but make sure brownies are completely cooled, or the butter in the frosting will melt.

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Article source: http://www.foodnetwork.com/recipes/low-carb-double-chocolate-walnut-brownies-recipe.html?oc=linkback

Baked Ham with Low Carb Maple Bourbon Glaze Recipe

Prep: 15 min

Inactive: 15 min

Cook: 1 hr 30 min

Yield:12 servings

Ingredients:

• 9 to 10 pound hickory smoked ham (fully cooked), butt portion

Glaze:

• 1 teaspoon maple extract
• 1 teaspoon dry mustard
• 1 teaspoon white vinegar
• 1 1/4 cups sugar substitute (recommended: Splenda)
• 2 to 3 tablespoons bourbon
• 1 tablespoon whole cloves

Directions:

Preheat oven to 325 degrees F.

Place ham face down in a shallow baking pan and cover loosely with aluminum foil.

Place on lower rack of oven and bake for 1 hour.

While the ham is baking, mix together all the glaze ingredients in a bowl and set aside.

After 1 hour of cooking, remove ham from oven, uncover and stand ham up on 1 side. With a sharp knife and in a "tic-tac-toe" fashion, make shallow cuts all over the fatty side of the ham, scoring 1-inch squares. Insert single whole cloves in every corner of the squares created by the cuts. Pour the glaze over the top and let drip down the ham. Place uncovered ham back in the oven and cook for another 30 minutes. Remove from oven and let stand 15 minutes before slicing.

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Article source: http://www.foodnetwork.com/recipes/baked-ham-with-low-carb-maple-bourbon-glaze-recipe.html?oc=linkback

Low Carb Zucchini Muffins Recipe

Prep: 15 min

Cook: 25 min

Yield:12 servings

Ingredients:

• 4 tablespoons wheat bran
• 1 1/2 cups soy flour plus 2 tablespoons
• 1/2 cup small diced zucchini, with skin on
• 3 eggs
• 3/4 cup heavy cream
• 1/2 cup club soda
• 1/3 cup sugar substitute (recommended: Splenda)
• 1 1/2 teaspoons baking powder

Directions:

Preheat oven to 375 degrees F.

Grease a 12-cup muffin tin with nonstick cooking spray or butter. In a small bowl, mix together 4 tablespoons wheat bran and 2 tablespoons soy flour and sprinkle it evenly over each of the 12 cups of the muffin pan.

In a larger bowl, whisk together the remaining ingredients until completely blended. Fill each muffin cup only 2/3 of the way with the mix, leaving room for them to rise, and bake for about 20 to 25 minutes, or until tops start to brown. The muffins are done when lightly browned and a wooden toothpick inserted in the center of a muffin comes out clean. Remove and let cool before taking out of the pan.

Cook's Note: These muffins make great strawberry shortcakes by adding low carb whipped cream and fresh strawberries. For fun serve them in a martini glass.

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Article source: http://www.foodnetwork.com/recipes/low-carb-zucchini-muffins-recipe.html?oc=linkback

Low Carb Neapolitan Parfaits Recipe

Prep:20 min  

Yield:4 servings

Ingredients:

• 1 cup heavy cream
• 1/3 cup sugar substitute, plus 2 tablespoons (recommended: Splenda)
• 1 teaspoon no sugar added vanilla extract
• 1/2 tablespoon unsweetened cocoa powder
• 1 pint fresh strawberries, sliced (sprinkle with 1 tablespoon sugar substitute if not sweet)
• Fresh mint, for garnish

Directions:

With an electric mixer on high, whip the heavy cream in a bowl just until frothy and add in the 1/3 cup sugar substitute and vanilla and continue to whip just a little more to blend; do not whip all the way to soft peaks yet. Put half of the partially whipped mixture into another bowl and finish whipping it on high speed until stiff peaks form. Be careful not to overwhip, or the cream will break. Set aside the vanilla cream.

To the first bowl with the other half of the partially whipped cream mixture, add in the cocoa powder and 2 tablespoons more sugar substitute and finish whipping on high until stiff peaks form, again being careful not to over-whip. This is the chocolate cream.

In each of 4 parfait glasses, layer a couple spoonfuls of chocolate cream, followed by some fresh strawberry slices, and top it with a couple spoonfuls of fresh vanilla cream. Chill completely before serving. Garnish with a strawberry fan and sprig of fresh mint.

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Article source: http://www.foodnetwork.com/recipes/low-carb-neapolitan-parfaits-recipe.html?oc=linkback

Low Carb Flank Steak with Red Wine Vinegar and Greens Recipe

Prep: 15 min

Cook: 15 min

Yield:2 servings

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 pound flank steak, cut into 2 equal pieces
• Kosher salt and freshly ground black pepper
• 1 clove garlic, minced
• 2 tablespoons red wine vinegar
• 1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried
• 1 tablespoon unsalted butter
• 5 ounces (1/2 bag) Italian salad blend

Directions:

Heat the olive oil in a medium skillet over medium heat. Season both sides of the steaks with salt and pepper to taste. When the oil is hot and shimmering, add the steaks and cook, tuning each once, until seared and rich mahogany, about 6 minutes per side. Transfer the steaks to a plate. Add the garlic to the pan and cook, stirring occasionally, until aromatic, about 1 minute. Pull the skillet from the heat, add the vinegar, and use a wooden spoon to scrape up any browned bits that cling to the pan. Stir in the oregano, butter, and any juices from the steak, until the butter melts. Add the greens to the skillet, season with salt and pepper, and toss just until they begin to wilt, about 30 seconds. Slice the meat against the grain into thin slices, divide between 2 plates, top with the greens and the pan juices. Serve.

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Article source: http://www.foodnetwork.com/recipes/food-network-kitchens/flank-steak-with-red-wine-vinegar-and-greens-low-carb-recipe.html?oc=linkback

Low Carb Maple Pecan Pancakes Recipe

Prep: 15 min

Cook: 6 min

Yield:4 servings

Ingredients:

• Non-stick cooking spray or butter
• 2 eggs
• 1/3 cup heavy cream
• 1/4 cup water
• 1 teaspoon no sugar added maple extract
• 1/2 cup soy flour
• 2 tablespoons sugar substitute (recommended: Splenda)
• 1 tablespoon wheat (or oat) bran
• 1/4 teaspoon baking powder
• 1/8 cup chopped pecans ( walnuts may be substituted)
• Low Carb Fresh Whipped Cream, recipe follows

Low Carb Fresh Whipped Cream:

• 1 cup heavy cream
• 1/3 cup sugar substitute (recommended: Splenda)
• 1 teaspoon no sugar added vanilla extract

Directions:

Grease a griddle or large pan with nonstick cooking spray or butter and heat over medium heat.

Mix all ingredients except pecans in a blender for about 15 seconds. Stop and scrape down the sides with a spatula, and continue mixing for another 15 seconds until well blended.

Pour approximately 16 mini-cakes onto the hot griddle, and sprinkle each with a few pecans. Cook on each side for only a minute or 2. Serve hot with melted butter or top with a dollop of Low Carb Whipped Cream.

Low Carb Fresh Whipped Cream:

With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Store in a pastry bag or glass dish with a lid and refrigerate.

Yield: 12 servings

For 1 serving whipped cream:

Calories: 70 grams

Total Fat: 7 grams

Saturated Fat: 5 grams

Carbohydrates: 1 gram

Net Carbohydrates: 1 gram

Fiber: 0 grams

Article source: http://www.foodnetwork.com/recipes/low-carb-maple-pecan-pancakes-recipe.html?oc=linkback

Low Carb Turkey and Swiss BLT Roll-Ups Recipe

Prep: 8 min

Yield: 4 servings

Ingredients:

• 4 teaspoons heavy mayonnaise
• 1 head iceberg lettuce (4 outer leaves only)
• 1/4 pound sliced turkey (no sugar added)
• 1/4 pound precooked bacon strips (8 slices)
• 1 tomato, thinly sliced to make 8 slices
• 1/4 pound sliced Swiss cheese
• Toothpicks

Directions:

Spread about a teaspoon of mayonnaise on the inside of a large single outer leaf of iceberg lettuce. Place leaf on the counter and top with 2 slices of turkey breast, 2 bacon slices, 2 slices of cheese, and 1 to 2 tomato slices. Roll up like a burrito. Close with toothpicks and cut into pinwheels. Repeat to make 4 roll-ups.

Cook's Note: Try heating all but the lettuce and tomatoes in the microwave, and then roll up in the lettuce for a hot wrap with melted cheese.

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Article source: http://www.foodnetwork.com/recipes/low-carb-turkey-and-swiss-blt-roll-ups-recipe.html?oc=linkback

Blackened Salmon with Spinach and Soy Black Beans

Prep: 15 min

Cook: 5 min

Yield: 2 servings

Ingredients

• 2 tablespoons canola oil
• 1 pound fresh salmon fillet, skinless, cut into 2 pieces (not too thick or cooking time will increase)
• Blackening Spice, recipe follows
• 1 (12-ounce) can "soy" black beans, drained (available at health food and specialty stores)
• 4 cups fresh spinach, cleaned
• 2 tablespoons unsalted butter
• Sour cream, for garnish

Blackening Spice:

• 5 tablespoons kosher salt
• 5 tablespoons paprika
• 1 tablespoon dry thyme
• 1 tablespoon ground black pepper
• 1 tablespoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground white pepper

Directions

Heat oil in a large heavy saute pan or iron skillet over high heat until almost smoking hot.

Coat the salmon fillets well on both sides with the blackening spice and place gently in the hot pan. Sear on the first side for about 2 minutes and then flip fish over. Add the black beans to 1 corner of the pan and throw in the fresh spinach and butter right on top of everything and cook it all for about 2 minutes more.

To serve, take the spinach off the top and place it on the bottom of a plate. Then arrange the salmon and black beans around it. Garnish with a dollop of sour cream, if desired.

Blackening Spice:

Mix all the blackening spice ingredients well and store in a sealed container or spice canister. Keep extra as a versatile spice in your kitchen.

Blackened Salmon with Spinach and Soy Black Beans

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Article source: http://www.foodnetwork.com/recipes/blackened-salmon-with-spinach-and-soy-black-beans-five-minute-meal-in-a-pan-recipe.html

Chicken Avocado Burgers Recipe

Ingredients: 

• 1 pound ground chicken
• 1 large ripe avocado - cut into chunks
• ½ cup panko crumbs or other bread crumbs
• 1 chopped clove of garlic
• salt and pepper to taste

Instructions:

Toss the chunks of avocado, breading and garlic together.

Blend mixture into ground chicken being careful not to mush the avocado.

Form into 4-5 patties and grill until done (temp of 165).

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Article source: http://laughingspatula.com/chicken-avocado-burgers/

Crockpot Beef and Broccoli Recipe

Ingredients

• 1 lb boneless beef chuck roast, sliced into thin strips
• 1 cup beef consomme
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 1 tablespoon sesame oil
• 3 garlic cloves, minced
• 2 tablespoons cornstarch
• 2 bunches fresh broccoli florets

Directions:

1. Place beef in a crock pot.

2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.

3. In a cup, stir cornstarch and 2 tablespoons sauce from the crock pot until smooth. Add to crock pot. Stir well to combine.

4. Add broccoli to the crock pot. Stir to combine.

5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).

6. Serve over hot cooked rice.

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Article source: http://www.ebonyloveandmarriage.net/recipe-of-the-day-easy-crock-pot-beef-and-broccoli/

Strawberry Lemon Yogurt Cake Recipe

Ingredients

• 1 1/2 cups all purpose flour
• 1 1/2 cups white whole wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Zest of 1 lemon
• 1 cup (2 sticks) butter, at room temperature (if you use unsalted, add another 1/2 teaspoon of salt)
• 1 1/4 cups sugar
• 3/4 cup brown sugar
• 3 eggs
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 8 ounces plain Greek yogurt
• 12 ounces (about 2 cups) fresh strawberries, diced

GLAZE

• 1 1/4 cups powdered sugar
• 1-2 tablespoons lemon juice

Directions

Heat oven to 325 degrees. Grease and flour a 10-inch bundt pan and set it aside.

1) In a bowl, stir together flour, baking soda and salt. Mix in the lemon zest and set aside.

2) With an electric mixer or stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in lemon juice and vanilla extract until incorporated. Alternate beating in the flour mixture and the yogurt – starting and ending with flour – and mixing just until incorporated. Gently fold strawberries into the batter.

3) Pour the batter into the prepared bundt pan. Bake for 70-75 minutes, or until a wooden pick inserted into the center of the cake comes out clean.

4) Allow to cool 25 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled, whisk together the powdered sugar and lemon juice in a small bowl. Drizzle glaze over top of the cake, letting it drip down the sides.

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Article source: http://www.sweetlyserendipity.com/breakfast/strawberry-lemon-yogurt-cake

Buffalo Baked Chicken with Gorgonzola Cream Sauce

Prep Time: 10 min

Cook Time: 30 min

Serves: 4

Ingredients

Cooking oil spray

1 large bag (about 4 ounces) regular pork rinds

1/2 teaspoon Italian seasoning

1/8 teaspoon garlic powder

1 ½ pounds boneless, skinless chicken breasts, cut or pounded into thin cutlets

2 eggs, beaten in a bowl

1/4 cup Louisiana hot sauce

1/4 cup melted whole butter

GORGONZOLA CREAM SAUCE

2/3 cup gorgonzola or any bleu cheese

1/4 cup mayonnaise

Dash of Worcestershire sauce

1/4 teaspoon black pepper

Directions:

1. Preheat the oven to 350 degrees and spray a sheet pan heavily with cooking oil.

2. Add the pork rinds, Italian seasoning, and garlic powder to a large food storage bag, seal and use a rolling pin or heavy can to crush the rinds until smooth.

3. One at a time dip each chicken cutlet first into the beaten egg and then into the bag of seasoned pork rinds, shaking to coat. 

4. Place the coated chicken breast cutlets in a single layer on the well greased sheet pan and bake for 25-30 minutes until the chicken is thoroughly cooked; turning each piece over half way through cooking to ensure even browning. 

5. Meantime in a medium bowl, combine the hot sauce and melted butter and set aside.

6. A few minutes before the chicken is done cooking, add all the Gorgonzola Cream Sauce ingredients to a small pan over medium heat. Stir constantly for 4 to 5 minutes, just until the gorgonzola cheese melts and all ingredients are combined.

7. When chicken is finished cooking, remove from oven and quickly toss each piece in the bowl of hot sauce and butter to coat well before serving draped with the warm Gorgonzola Cream Sauce. Serve with celery sticks, if desired!

HELPFUL HINTS

Always use full-fat mayo, and especially cheeses, as low-fat cheeses don’t melt properly and they most always will have added sugars and even starches!

Don’t let the cooked chicken sit in the hot sauce and butter or it will become soggy and too hot!

And if the chicken is not crispy on top, you can always place the sheet pan in the center of the oven and let it sit under the broiler for just a few seconds to crisp.

Calories:535/Fat: 32g /Protein: 55g /Fiber: 1g /Net Carbs: 4g

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Recipe by George Stella / StellaStyle.com, Article source: https://www.facebook.com/photo.php?fbid=797174843640375&set=p.797174843640375&type=1&theater

Mozzarella Avocado Tomato Salad Recipe

TOTAL TIME: Prep: 25 min. + chilling 

MAKES: 8 servings

Ingredients

6 plum tomatoes, chopped

2 cartons (8 ounces each) fresh mozzarella cheese pearls, drained

1/3 cup minced fresh basil

1 tablespoon minced fresh parsley

2 teaspoons minced fresh mint

1/4 cup lemon juice

1/4 cup olive oil

3/4 teaspoon salt

1/4 teaspoon pepper

2 medium ripe avocados, peeled and chopped

Directions

In a large bowl, combine the tomatoes, cheese, basil, parsley and mint; set aside.

In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.

Just before serving, stir in avocados. Serve with a slotted spoon. Yield: 8 servings.

Nutritional Facts

3/4 cup equals 305 calories, 26 g fat (10 g saturated fat), 45 mg cholesterol, 309 mg sodium, 8 g carbohydrate, 4 g fiber, 11 g protein.

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Article source: http://www.tasteofhome.com/recipes/fresh-mozzarella---tomato-salad

Sloppy JOE Casserole Recipe

Servings: 8

Prep Time: 20 minutes

Baking Time: 25-30 minutes

Total Time (start to finish): 50 minutes

Ingredients:

• 1-1/2 pounds lean ground beef
• 1 large white onion, diced
• 1 large green bell pepper, diced
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dry mustard
• 1 teaspoon garlic salt
• 1 (15 ounce) can tomato sauce
• 3/4 cup ketchup
• 2 cups Gold Medal® whole wheat flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1-1/3 cup milk
• 6 tablespoons melted butter
• 2 large eggs
• 1-1/2 cups shredded cheddar cheese

Directions:

1. Preheat oven to 400°F.

2. In a large skillet over medium heat, cook the ground beef until browned. Add the diced onion and bell pepper and let sauté until tender, about 5 minutes. Stir in the brown sugar, Worcestershire sauce, dry mustard and garlic salt. Add the tomato sauce and ketchup and stir until well combined. Let mixture simmer over low heat while you prepare the topping.

3. For the topping, add the flour, baking powder and salt to a large bowl. Stir in the milk, melted butter, and eggs until well combined. Fold in the shredded cheese.

4. Pour the meat mixture into a 13 by 9-inch baking dish. Spread the topping evenly over the meat mixture. Bake for 25-30 minutes or until the crust is light golden brown.

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Article source: http://goldmedalflour.com/OurBakerBlog/Sloppy%20Joe%20Casserole

Creamy Chicken Quinoa and Broccoli Casserole Recipe

Serves: 6

Ingredients 

• 2 cups reduced sodium chicken broth
• 1 cup milk (I used 2%)
• 1 teaspoon poultry seasoning
• ½ cup flour
• 2 cups water, divided
• 1 cup uncooked quinoa, rinsed
• ¼ cup cooked, crumbled bacon (optional... sort of)
• 1 pound boneless skinless chicken breasts
• 2 teaspoons seasoning (like Emeril's Essence or any basic blend you like)
• ¼ cup shredded Gruyere cheese (any kind will work)
• 3 cups fresh broccoli florets

Directions

Sauce: Preheat the oven to 400 degrees and generously grease a 9x13 baking dish (seriously, be generous because it really really sticks to the sides). Bring the chicken broth and ½ cup milk to a low boil in a saucepan. Whisk the other ½ cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.

Assembly: In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes.

Broccoli: While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.

Bake: Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.

NOTES

You will know the quinoa is done when it is soft and looks as if it has popped open, with the germ of the kernel visible as a little spiral. I've gotten quite a few comments about the liquid not absorbing right away - if that's you, just bake it a little longer. With enough time, it should get that moisture soaked right up into a creamy sauce.

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Article source: http://pinchofyum.com/creamy-chicken-quinoa-broccoli-casserole

Bacon Cheddar Scallion Scones recipe

Yield: 6-8 scones

Ingredients:

• 6 slices bacon, diced
• 10 oz all purpose flour (2 cups)
• 2 tsp baking powder
• 1 tsp sugar
• 1/2 tsp salt
• 5 oz cheddar cheese, grated
• 3 scallions, chopped
• 5 tbsp butter, cubed
• 2/3 cup heavy cream (plus or minus a tablespoon)

Directions:

Preheat the oven to 400 degrees F.

Cook the bacon in a skillet until crisp, then drain on a paper towel and let cool completely.

Whisk to combine the flour, baking powder, sugar, and salt. Stir in the cheddar, scallions, and bacon.

Work the butter cubes in with your fingertips, until you get pea sized pieces of butter coated in the flour mixture. Make a well in the center and pour in the heavy cream.

Stir to distribute (and do not overstir or the scones will get tough). The scones will be a little crumbly but should press together well.Turn the dough out onto a piece of parchment paper, and use your fingers to press it into a big rectangle. Then cut into triangles.

Bake for 20 to 23 minutes, until the edges are crisp but the interior is still moist (the best way to tell is to taste). Enjoy, preferably while they're still warm.

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Article source: http://www.fifteenspatulas.com/bacon-cheddar-scallion-scones/

Easy Lemon Chicken Potato Casserole Recipe

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: About 6-8 servings

Ingredients

• 2.5 cups condensed cream of mushroom OR cream of chicken soup (the equivalent of 2 cans)
• 1/2 cup milk
• 1.5 lbs. Yukon gold potatoes, very thinly sliced (no thicker than 1/8")
• 2 cloves garlic, minced
• 1 small white onion, peeled and thinly sliced
• 1.5 lbs. boneless, skinless chicken breasts
• salt and freshly-ground black pepper
• 1 lemon, thinly sliced and halved (into half coins)
• (optional garnish: chopped fresh parsley or fresh thyme)

Method

Preheat oven to 425 degrees F.

Add condensed soup and milk to a saucepan and whisk to combine. Heat over medium-high heat until simmering, stirring frequently. When it reaches a simmer, remove from heat and set aside.

Meanwhile, in a separate large mixing bowl, add potatoes, onion, garlic, and chicken. Pour in the condensed soup mixture, along with a generous pinch of salt and pepper, and gently toss to combine until the potato and chicken mixture is evenly coated.

Transfer mixture to a 9 x 13 baking dish. Tuck lemon wedges into the mixture randomly. Then cover the top of the pan with aluminum foil.

Bake for 1 hour or until the potatoes are tender. Carefully remove the foil, and change oven to the high "broil" setting. Broil the casserole for an extra 2-3 minutes to crisp up the top, watching very carefully so that it does not burn.

Remove pan from oven and serve warm.

Then if you want a little extra color and flavor, garnish it with some fresh herbs.

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Article source: http://www.gimmesomeoven.com/easy-lemon-chicken-potato-casserole-recipe/