“Meatless Monday” Recipe of the Week – Variable Vegetable Strata

July 5, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Variable Vegetable Strata. To make this week’s recipe you’ll be needing Day Old Bread, Cooked Vegetables, Shredded Cheddar Cheese, Eggs, Cream of Mushroom Soup, Milk, Mustard, Basil Leaves, and Ground Black Pepper. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Variable Vegetable Strata
Assemble this vegetable strata several hours prior to baking. An excellent dish for brunch or supper.

Recipe Ingredients:
6 slices day-old bread
1 to 2 cups chopped cooked vegetables, your choice
1/2 cup (2 ounces) shredded cheddar cheese
6 large eggs
1 (10.75-ounce) can condensed cream of mushroom soup, undiluted
1/2 cup milk
1 teaspoon prepared mustard
1/4 to 1/2 teaspoon basil leaves, crushed
1/8 teaspoon ground black pepper

Cooking Directions:
1 – Grease an 8x8x2-inch (or 2-quart rectangular) baking dish. Cut bread into 1/2-inch cubes. Evenly sprinkle half of the cubes into prepared dish. Sprinkle vegetables and cheese over cubes. Sprinkle with remaining cubes.
2 – In medium bowl, beat together eggs, soup, milk and seasonings. Pour over bread-vegetable mixture. Cover. Refrigerate several hours or overnight.
3 – Bake in preheated 350°F (175°C) oven until knife inserted near center comes out clean and top is golden brown, about 50 to 60 minutes.
Makes 4 servings.
https://www.cooksrecipes.com/mless/variable_vegetable_strata_recipe.html

Diabetic Dish of the Week – CREAMY TUNA MAC CASSEROLE

August 13, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week – CREAMY TUNA MAC CASSEROLE. Made using Macaroni Pasta, Cream of Mushroom Soup, Fat Free Sour Cream, Can of Tuna, Shredded Cheddar Cheese, Onions, Egg, Salt and Pepper, Potato Chips, and Paprika. The dish is 29 calories and 19 net carbs per serving. You can find this recipe along with all the other many Diabetic Friendly Recipes at the Diabetic Gourmet website. So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

CREAMY TUNA MAC CASSEROLE

Ingredients

2 (8 oz) packages Skinny Noodles Macaroni
1 (10.75 oz) can condensed cream of mushroom soup
1/2 Cup fat-free sour cream
1 (6 oz) can tuna, drained
1-1/2 Cup shredded cheddar cheese
1/2 Cup chopped onions
1 egg, whisked
Salt and pepper to taste
1/2 Cup finely crushed potato chips
1 pinch paprika

Directions

1 – Pre-heat oven to 400F.
2 – Open packages of Skinny Noodles Macaroni into a colander.
3 – Rinse with warm water and drain well. Pat dry noodles with paper towels.
4 – Heat a nonstick frying pan over medium heat.
5 – Add noodles and dry fry for 3-4 minutes; turn off heat and let sit.
6 – In a large bowl mix all ingredients except potato chips and paprika. Add Skinny Noodles and mix again, add salt and pepper to taste.
7 – Transfer content to a lightly greased 1.5 quart casserole dish, sprinkle top with crushed chips and paprika and cook for 30 – 35 minutes.
8 – Remove from heat and let sit for 10-15 minutes before serving.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 299
Fat: 15 grams
Fiber: 4 grams
Cholesterol: 73 milligrams
Protein: 18 grams
Carbohydrates: 23 grams
https://diabeticgourmet.com/diabetic-recipes/creamy-tuna-mac-casserole

Healthy Tuna Casserole

August 27, 2013 at 9:30 AM | Posted in diabetes friendly | Leave a comment
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Healthy Tuna Casserole

 
Ingredients:

4 cups dry whole wheat penne pasta
1 small onion, finely chopped
2 (6 ounce) cans solid white tuna, water packed, well drained (can use 3 cans)
2 (10 ounce) cans fat free cream of celery soup or 2 (10 ounce) cans cream of mushroom soup, undiluted
1/2 cup low-fat mayonnaise
1 cup 1% low-fat milk
1 (10 ounce) can sliced mushrooms, well drained
1 tablespoon Mrs. Dash seasoning mix
1/2 teaspoon garlic powder
1/2 teaspoon coarse black pepper (or to taste)
1 cup grated reduced-fat cheddar cheese (or to taste)

 

 
Directions:

1 Set oven to 350 degrees F.
2 Grease an 11 x 7 or 13 x 9-inch baking dish with cooking spray (or use a casserole dish large enough to hold the mixture).
3 Boil the pasta in a large pot of boiling water until al dente; drain then transfer to a large bowl.
4 Add in onion and tuna; toss to combine.
5 In a saucepan heat soup with milk until smooth.
6 Stir in mushrooms mayonnaise, Mrs Dash seasoning, garlic powder and black pepper until combined; pour into the bowl and toss to combine.
7 Transfer mixture to prepared baking dish.
8 Bake for about 30 minutes.
9 Remove from oven then sprinkle with cheddar cheese, return to oven for 2-4 minutes to melt the cheese.

 

 
Amount Per Serving% Daily ValueCalories 83.1 Calories from Fat 2631% Total Fat 2.9 g4% Saturated Fat 0.4 g2% Cholesterol 11.0 mg3% Sodium 150.8 mg6% Total Carbohydrate 3.1 g1% Dietary Fiber 0.4 g1% Sugars 0.8 g3% Protein 10.9 g21%

A Warm and Hearty Lunch for a cool day..

October 13, 2012 at 12:04 PM | Posted in diabetes, diabetes friendly, low calorie, low carb, mushrooms, soup | Leave a comment
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Been out enjoying a beautiful but crisp Fall day. i wanted something to warm me up on the inside. I prepared a can of Amy’s Organic Cream of Mushroom, and it hit the spot! Easy to prepare; after adding the full can to a sauce pan fill a 1/4 of the can with 2% White Milk and stir to mix then just heat in a sauce pan to temperature you like. To season the soup I added a couple of shakes of Sea Salt and the same amount of Ground Nutmeg. I topped with a bit of fresh shredded Smoked Dutch Gouda and a side of 2 small slices of Cornbread. I love Amy’s Organic Soups. Their always well seasoned and thick and creamy. Well back outside!
Amy’s Organic Soups

Organic Cream of Mushroom Soup
A creamy blend of organic mushrooms and vegetables that’s delicious served as soup, on toast or as part of your favorite casserole.

Ingredients : Filtered water, organic mushrooms, organic onions, organic wheat flour, organic high oleic safflower and/or sunflower oil, organic leeks, organic grade AA butter (cream, salt, annatto [color]), organic cream, spices*, sea salt, organic garlic, organic black pepper. Contains wheat and milk.*100% pure herbs & spices (no hidden ingredients)

Nutritional Facts
Serving Size: 3/4 cup
Servings Per Container: ~ 2
Serving Weight: 3/4 cup
Product UPC: 0-42272-00506-2

Calories: 150 Calories from Fat: 80

Total Fat: 9g

Saturated Fat: 2g

Trans Fat: 0g

Cholesterol: 10mg

Sodium: 590mg

Carbohydrates: 13g

Fiber: 2g

Sugars: 3g

Protein: 3g

Organic: 99%

Vitamin A: 2% • Vitamin C: 8%

Calcium: 2% • Iron: 6%

http://www.amys.com/products/product-detail/soups/000506

Savory Mushroom & Herb Pork Roast w/ Mashed Potatoes and…

August 16, 2011 at 5:44 PM | Posted in dessert, diabetes, diabetes friendly, Food, Healthy Life Whole Grain Breads, leftovers, low calorie, low carb, mushrooms, pork roast, potatoes, pulled pork, spices and herbs, vegetables | Leave a comment
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Today’s Menu: Savory Mushroom & Herb Pork Roast w/ Mashed Potatoes and Whole Grain Bread.


Came across this recipe yesterday and had to give it a try and very glad I did! Nothing easier than making the meal in a crock pot. I’ll leave the recipe and instructions at the end of the post. Cooked on low for 6 hours and everything was delicious! Another recipe added to the dinner rotation! I did add 1/2 teaspoon Ground Smoked Cumin to it and I turned the crock pot on high for the final 2 hours. The Pork Shoulder was moist and fork tender. I had purchased the Pork Shoulder earlier this morning from Meijer. As sides I had Simply Potatoes Mashed Potatoes and Healthy Life Whole Grain Bread. Plenty leftover for some Pulled Pork Sandwiches for tomorrow. For dessert later a Yoplait Delight Chocolate Eclair Parfait.

Ingredients

* 2 medium onions, chopped
* 12 fresh baby carrots
* 1 boneless pork shoulder butt roast (3 to 4 pounds)
* 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
* 3/4 cup chicken broth
* 1 can (4 ounces) mushroom stems and pieces, drained
* 1/2 teaspoon dried thyme
* 1/2 teaspoon Worcestershire sauce
* 1/4 teaspoon dried rosemary, crushed
* 1/4 teaspoon dried marjoram
* 1/4 teaspoon pepper
* 1 tablespoon cornstarch
* 2 tablespoons cold water
* French-fried onions, optional

Directions

* Place onions and carrots in a 5-qt slow cooker. Cut roast in half;
add to slow cooker. In a small bowl, combine the soup, broth,
mushrooms, thyme, Worcestershire sauce, rosemary, marjoram and
pepper; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender.
* Remove pork to a serving platter; keep warm. Skim fat from cooking juices; transfer to a  large saucepan. Bring liquid to a boil.
* Combine cornstarch and water until smooth; gradually stir into the
pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
* Serve pork with gravy. Sprinkle servings with French-friend onions if
desired. Yield: 8 servings.

Nutrition Facts: 5 ounces cooked pork with 1/2 cup gravy (calculated without French-fried onions) equals 335 calories, 19 g fat (7 g saturated fat), 103 mg cholesterol, 533 mg sodium, 9 g carbohydrate, 2 g fiber, 30 g protein.

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