This is a family recipe I was raised with and is possibly my all time favorite way of consuming broccoli. It also works fantastically as a way of using leftover chicken or turkey.
2-3 bunches of broccoli
3-4 chicken breast halves
2 cans cream of chicken soup
1 cup mayo
2 Tbs lemon juice
1 Tb Worcestershire sauce
1 1/2 cups bread crumbs
1 cup grated sharp cheddar
Prepare broccoli via whichever method you prefer. Personally I just microwave it wrapped in paper towels for around 6-8 minutes. Cut it up and make a layer of broccoli in a 9×13 inch glass dish.
Prepare your chicken via whichever method your prefer. Personally I just cook it on medium in a steel pan, covered, with some water or white wine if I have it. When it’s done, pull it apart into chunks and create a layer of chicken on top of the layer of broccoli.
Combine soup, mayo, lime juice, Worcestershire sauce, in a bowl until well mixed. Spread over the chicken and broccoli. Cover this third layer with the cheese, then bread crumbs, then paprika.
Bake at 350 degrees for 45 minutes covered. Uncover and bake for an additional 15 minutes.
Crock-Pot Spaghetti Sauce and Meatballs with Low Carb Pasta
1 pound ground beef
1 jar of spaghetti sauce (we used Classico something or other)
Dreamfields low carb spaghetti
1 cup beef stock
1/2 cup red wine
1/2 an onion (chopped)
3 cloves garlic
2 Tbsps extra virgin olive oil
1/4 cup Parmesan cheese
1/2 cup garlic and herb bread crumbs
1/2 tsp red pepper flakes
salt and pepper
Saute the onions and garlic in olive oil. Deglaze them with the wine and pour that into a slow cooker along with the spaghetti sauce, beef stock, red pepper flakes, salt, and pepper. Set on low for 8 to 10 hours. Put the ground beef in a bowl along with the egg, bread crumbs, Parmesan cheese, and Italian seasoning blend. Mix that together and form them into balls. Place them under a broiler for 10 minutes, then add them to the Crock Pot. Let that slowly simmer for however many hours you can stand it before needing it in your face. Place over boiled spaghetti noodles that have been drizzled in olive oil and sprinkled with garlic salt.
Commentary: We actually did this with the leftover sauce from the grits and grillades we made for breakfast.
Inspired by: http://www.foodnetwork.com/recipes/rachael-ray/sunday-gravy-and-macaroni-spaghetti-really-recipe/index.html
Whole Wheat Garlic Bread
1 fresh loaf of whole wheat french bread
Butter or margarine
Slice your loaf into about 1-inch thick slices, but not all the way through, just mostly all the way to the bottom of the bread. Spread butter on all the sides facing one way, and mayo on all the sides facing the other way. Then sprinkle Parmesan cheese and garlic salt in each gap. Wrap loaf in foil and place in 350 degree oven for 20 minutes.
Commentary: This way of making garlic bread is a long cherished family recipe. If you think the mayo part is crazy. Just try it once and you’ll probably never not include mayo ever again.
6 oz. egg noodles (usually half a bag)
1 can of tuna (7 oz.)
1/2 cup mayo
1/2 cup chopped onion
1 1/2 cups quartered Brussels sprouts
1/4 cup diced pimento (tiny jar)
1/2 tsp salt
1 can cream of celery soup
1/2 cup milk
2 cups shredded cheese
Boil the noodles and quartered sprouts in water for about 5-10 minutes or until noodles are tender. Drain water and mix in remaining ingredients. Reserve 1 cup of cheese for topping. Heat through in pot on medium to low heat until cheese melts. Turn into casserole container. Top with remaining cheese and crumbled potato chips. For those who like heat, sprinkle on a bit of cayenne pepper. Bake uncovered at 425 deg for 20 minutes. Serve with fresh ground black pepper. And wine. And sweet sweet lovin’.