Chicken Souffle

Posted on by Trish

8 servings
Cal 228, Fat 3g, Pro 11g, Carb 39g, Chol 80mg, Sod 726mg.

2 c. chicken breast strips, cooked & cubed		1½ c. long-grain white rice, cooked
3 whole hard-boiled eggs, chopped		½ c. onions, chopped
¼ tsp salt		10¾ oz. low-fat cream of mushroom soup
¾ c. fat-free mayonnaise		1 c. Rice Krispies cereal

Preheat oven to 375°F.
Spray a 2 qt. casserole dish with non-stick cooking spray & set aside.
Combine chicken, rice, eggs, onions, & salt in a medium mixing bowl. Mix well.
Fold in mushroom soup & mayonnaise. Mix well.
Spoon & spread mixture evenly into prepared dish.
Sprinkle Rice Krispies over top.
Bake for 45 minutes.

Eggplant Casserole

Posted on by Trish

Serves 6
5.8 effective grams of net grams of carbohydrates per serving.

4 c. eggplant, sliced thin		10 oz. provolone cheese, sliced
8 oz. mozzarella cheese, shredded		1lb. lean ground beef
½ c. chopped onion		3 cloves garlic, sliced
1 c. mushrooms, sliced		½ c. celery, chopped
1 tsp Italian seasoning		16 oz. Low Carb Spaghetti sauce

Preheat oven to 350°F.
Saute lean ground beef in frying pan with mushrooms, garlic, onion, celery & Italian seasonings. Fry until the meat is no longer pink. Drain any excess oil & remove.
Peel eggplant & slice it very thin.
Grease bottom & sides of a 9″x13″ glass baking dish with olive oil on bottom & sides. Layer half the eggplant on bottom of pan. Sprinkle eggplant with additional Italian seasoning if desired.
Layer half of the meat mixture, half of the sauce & half of the provolone (lasagna style). Repeat layering with remaining eggplant, meat, sauce & provolone.
Spread mozzarella over the top of the casserole, cover with foil & bake for approximately 45 minutes or until done, taking foil off last 5-10 minutes to brown.

Posted on by Trish

Submitted by jennifer_ann7
Serves 8
Exact nutrition facts unknown

1 can (10¾ oz.) condensed Cream of Chicken soup		2 tubes (17.3 oz.) refrigerated southern style biscuits
1 tbsp flour		½ tsp salt
¼ tsp pepper		½ c. sliced carrots
½ c. canned corn		½ c. shredded mozzarella cheese
1 egg, lightly beaten		1½ lb ground turkey

In a nonstick saucepan, over medium heat, brown turkey & drain. Combine soup, beaten egg, flour, salt, & pepper. Add mixture to turkey.
Cook, stirring occasionally, for 5 minutes. Add carrots & corn. Cook for 2 more minutes. Remove from heat & stir in cheese.
On a floured surface, pat 8 of the biscuits into circles. Top each biscuit with 2/3 c. of turkey mixture. Pat remaining biscuits into 5″ circles & place on top of turkey. Seal edges with water.
Press edges together with a fork dipped in flour. Place on an un-greased baking sheet. Bake at 375°F for 12-14 minutes or until golden brown.