Chicken Casserole - Bariatric Friendly

 

Chicken Casserole - Bariatric Friendly

1/2 cup pasta
1 cup cubed, cooked skinless chicken breast
2 cups frozen mixed vegetables
1 (10.5 oz) 98% fat-free can cream of  chicken soup
1 cup 2% milk

1 cup low fat shredded cheddar cheese
4 oz. canned mushrooms
3/4 cup water
Pepper, garlic powder and onion powder to taste

Preheat oven to 350*
Spray a 9x13 casserole dish with cooking spray
Cook pasta as directed on package
Mix chicken, soup, 1/2 cup of cheese, milk, water, mushrooms, pasta and vegetables.  Add pepper, garlic and onion powders to taste
Pour into casserole dish, sprinkle remaining cheese on top
Bake until cheese is golden brown and bubbly, about 25-30 minutes.  

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Creamy Pork Chops and Potatoes

 Enjoy the savory flavor of creamy pork chops paired with tender potatoes, perfect for a hearty and comforting meal. This dish offers easy preparation, making it an excellent choice for weeknight dinners or special gatherings. Satisfy your cravings with this flavorful combination that's sure to please everyone at the table.

Creamy Pork Chops and Potatoes

• Prep Time: 15 minutes
• Cook Time: 2.5 hours
• Total Time: 2 hours 45 minutes
• Servings: 6-8

Ingredients

• 6-8 pork loin chops (can be boneless or bone-in)
• 6 peeled and sliced russet potatoes
• 2 cans condensed cream of mushroom soup (10 ounces each)
• 1 can evaporated milk (12 ounces)
• 3/4 cup water
• 3 tablespoons onion soup base (or 1 packet of Lipton onion soup)
• Salt and pepper to taste
• Optional: Fried onions for topping

Instructions

Peheat oven to 325°F (163°C). This ensures that your casserole cooks evenly and thoroughly.

In a large mixing bowl, combine the condensed cream of mushroom soup, evaporated milk, water, onion soup base, salt, and pepper. Whisk until the mixture is smooth and well combined. This creamy mixture will be the base of your sauce, adding rich flavor and texture to the dish.

Grease a large casserole dish to prevent sticking. Arrange the sliced potatoes in an even layer at the bottom of the dish. The potatoes will absorb the flavors of the sauce and become tender during baking.

Place the pork chops on top of the layered potatoes. Make sure the chops are evenly spaced to ensure even cooking. The pork chops will cook to perfection as they simmer in the creamy sauce.

Pour the prepared creamy mixture evenly over the potatoes and pork chops. This will create a luscious sauce that infuses the dish with flavor. If you’re using fried onions, sprinkle them on top for an extra layer of crunch and flavor.

Cover the casserole dish with aluminum foil to keep the moisture in. Bake in the preheated oven for 2 to 2.5 hours. The exact cooking time may vary depending on the thickness of your pork chops and potatoes. For the last 30 minutes, remove the foil to allow the top to brown and become slightly crispy.

Once the dish is done baking, let it cool for a few minutes before serving. This will allow the flavors to meld and make serving easier. Enjoy this hearty meal with a side of vegetables or a fresh salad

Skinny Cabbage Roll Casserole

 

This cabbage roll casserole has all the ingredients of stuffed cabbage rolls but is a lot easier to make! Layers of tender cabbage leaves and seasoned ground beef, generously covered with rich tomato sauce and baked to perfection..


Skinny Cabbage Roll Casserole
Yield:  8 servings   Prep:  20 min  Bake: 55 min

• 2 pounds ground turkey
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 cans (15 ounces each) tomato sauce, divided
• 1/2 teaspoon rubbed sage
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium head cabbage (2 pounds), shredded
• 1 cup shredded part-skim mozzarella cheese

1. Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking beef into crumbles. Add garlic; cook 1 minute longer. Drain. Stir in 1 can tomato sauce and next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in rice and bacon; remove from heat.
2. Layer a third of the cabbage in a greased 13x9-in. baking dish. Top with half the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top.
3. Cover and bake 45 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 10 minutes. Let stand 5 minutes before serving. If desired, sprinkle with coarsely ground pepper.

Nutrition Facts
Serving size: 1-1/3 cup
Servings: 8
Amount per serving
Calories	178
% Daily Value*
Total Fat 4.6g	6%
Saturated Fat 1.4g	7%
Cholesterol 27mg	9%
Sodium 1419mg	62%
Total Carbohydrate 26.7g	10%
Dietary Fiber 7.3g	26%
Total Sugars 5.3g
Protein 13g
Vitamin D 0mcg	0%
Calcium 240mg	18%
Iron 5mg	25%
Potassium 595mg	13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by

Sloppy Joe Casserole - Bariatric Friendly

 

Sloppy Joe Casserole - Bariatric Friendly
5 servings

1 lb ground turkey
1 small onion, diced
1 green pepper, diced    
30 oz sloppy joe sauce
16 oz rotini, cooked
2 cups low-fat cheddar cheese, divided

In large pan, combine ground turkey, onion and green pepper.  Cook until meat is no longer pink and vegetables are tender.  Drain if needed.

Add in sauce and stir until combined.  Cook until simmering.  

Add pasta, stir to coat then add 1 1/2 cups of cheese and stir until melted.  

Top with remaing cheese, cover and heat until cheese is melted.  
Garnish with parsely if desired.

Cal: 511, Carbs: 7g, Protein: 27g Fat:  33g  Fiber 1 g

Turkey Tetrazzini - Bariatric Friendly

 

We tried this recipe for the first time.  Even though we both liked it, we thought there could have been more flavor.  So, the next time I make it, I am eliminating the thyme and using poultry seasoning, salt and maybe add some onions.  

Turkey Tetrazzini - Makes:8 Servings

Ingredients

• 8 ounces whole-wheat fettuccine, spaghetti, macaroni, or other noodles
• 4 tablespoons light butter (unsalted)
• 2 cups mushrooms, sliced (fresh or canned)
• 1 teaspoon dried thyme
• 1/2 cup all-purpose flour
• 2 cups reduced-sodium chicken broth
• 1 1/2 cups skim milk
• 4 cups chopped cooked turkey
• 1/2 cup slivered almonds, toasted
• 1 cup peas (frozen)
• 2 tablespoons grated Parmesan cheese

Directions

1. Preheat oven to 400 °F. Lightly grease a 9x9 inch baking dish.
2. Cook pasta in a large pot of boiling water until tender. (Check cooking time for pasta; remove pasta approximately 2 minutes early.)
3. While pasta is cooking, melt butter in a saucepan over medium heat. Add the mushrooms and thyme. Stir and cook until mushrooms are softened, about 5 minutes.
4. Stir in flour until well blended. (Note: Start with 1/3 cup flour and add more, if needed.)
5. While whisking, slowly add chicken broth and milk. Bring to a boil, reduce heat, and simmer until sauce is thickened and smooth, about 5 minutes.
6. Add turkey, toasted almonds, frozen peas, and cooked pasta. Gently mix together. Pour into the baking dish and sprinkle with Parmesan cheese.
7. Bake until the sauce is bubbling and the cheese is golden brown, 25 to 35 minutes. Let cool 15 minutes before serving.
   
   SOURCE:  https://www.myplate.gov/recipes/myplate-cnpp/eves-tasty-turkey-tetrazzini
   
    
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Cheesy Chicken and Rice Casserole (Original Recipe by April Lewin)

 

 I came up with this recipe one cold, winter day back in 2017. A delicious comfort food!

14 oz cubed chicken breast
1 cup cooked white rice (1/2 cup uncooked)
28 oz diced tomatoes
2 cups Italian blend shredded cheese
1/2 tbsp basil
1 tsp oregano
1 tsp chopped chives
1 cup chicken broth

Preheat oven to 350. Cube and brown chicken in skillet. Cook rice according to package directions. Mix tomato, 1 cup cheese, basil, oregano, chopped chives and broth in medium bowl.

Once chicken and rice are done, add to tomato mixture; stir.

Pour into oven safe pan (13x9 in pan). Top with 1 cup cheese, bake 50 minutes.

Tuna Noodle Casserole

 

Another wonderful Autumn and winter dish.  Also one from my childhood.

When I whip up my own concoctions, I don’t measure anything.  Keep this is mind when you see a recipe that I am sharing.  The following “recipe”  is how my mother used to make Tuna Noodle Casserole.   I use this recipe when I am in a hurry or have forgotten to take meat out to thaw.  

 I have a different recipe with a lot more and different ingredients than this one.   I make it when I have plenty of time.  

There are many variations of how I make my casserole but this is how I did it this time.  For the soup, I usually do a combo of 2 soups.  This time, I used 2 cans of mushroom soup.  

Pre-heat oven to 350
Cook noodles and soups according to package directions
1 - 1lb bag noodles
2 - 10 oz cans soup (cream of mushroom, cream  of celery, or cream of chicken)
2 - 5 oz cans tuna fish
1 cup Frozen Peas  (optional)
Bread Crumbs (I use seasoned). Season to taste.

Add frozen peas to soup while cooking.  Drain tuna and add to soup.
Once soup and noodles are cooked and drained, combine - soup, noodles, peas, tuna in a pot or bowl and mix.
Sprinkle in some bread crumbs. Pour mixture into baking dish. Cover with more bread crumbs. Bake in oven 15-25 minutes or until top layer is a little crispy.

This is a great, easy dish because you usually have these items in your cupboards or pantry.  The night I made this I was going to make another dish in the crockpot when I realized the crockpot dish was already in use.  So, I looked through my freezer for something else, couldn’t find anything, and thought HMMM….tuna noodle casserole.  And of course, I had everything I needed!

How do you make your Tuna Noodle Casserole?  

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Ham and Rice Casserole

This is the perfect dish for that left-over ham!  Quick and easy and full of flavor! 

Ham and Rice Casserole

Ingredients:
2 c cooked rice
2 c cubed leftover ham
2 green onions, chopped 

10.5 oz can cream of celery soup
1/2 c milk
1/2 c frozen corn
3/4 c frozen peas and carrots
1/4 tsp salt
1/4 tsp pepper
1/2 tsp dried basil
1 c shredded sharp cheddar cheese

Directions:
In a mixing bowl, combine all ingredients
Pour into 3 qt, lightly buttered casserole dish, cover with foil
Bake at 350 for 30 min.  remove foil and bake an additional 10 min.

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Tuna Noodle Casserole With Homemade Sauce (April's Way)

Tuna casserole is primarily made with pasta (or rice) and canned tuna, with canned peas and corn sometimes added.  You can use whatever vegetables you like.   The dish is often topped with potato chips, corn flakes, bread crumbs or canned fried onions.
Casseroles became popular in American households in the 1950s mainly because the ingredients were cheap and easy to find.  This array of pantry food items  becomes a prepared family dinner in around half an hour.  The tuna casserole's place of origin is United States
 Tuna casserole is popular to take to potlucks. In small communities, it may be taken to the home of someone who is sick or going through bereavement as a gesture of kindness.

I found this recipe online and tweaked to my liking.

Steps to Make It
1. Gather the ingredients. 
2.  Heat the oven to 350 F/180 C/Gas 4. Lightly butter a 2-quart baking dish or spray with cooking spray.
3.  Cook the noodles according to package directions.  Drain and rinse.

4.  Meanwhile, in a medium saucepan over medium heat, melt 4 tablespoons of butter.
5.  Cook the sliced mushrooms and celery until the mushrooms golden brown and the celery is tender.

6.  Stir in the flour. Cook while stirring, for 2 minutes.
7.  Gradually add the milk and continue to cook, stirring, until thickened.
8.  Stir in the mayonnaise, mixed veggies and tuna. Bring to a simmer and continue cooking, stirring, for 1 minute.

9.  Combine the sauce mixture with the noodles and mix to blend ingredients thoroughly.

10.  Turn into the prepared baking dish.

11.  In a small bowl, combine the bread crumbs with melted butter.  Sprinkle over the casserole.

                           

                        

12.  Bake for 25 minutes, or until the casserole is bubbly and topping is browned.  

**Note - I like to use Italian bread crumbs to add more         flavor to the dish.  I feel that 3/4 cup of the bread               crumbs was too much so I am going to cut it down to       1/2 cup next time.

Tuna Noodle Casserole With Homemade Sauce (April's Way)

• Total:45 mins   Prep: 10 mins  Cook: 35 mins  Yield:  6 to 8 Servings

Ingredients

• 16 ounces egg noodles
• 4 tablespoons butter
• 8 ounces sliced mushrooms (fresh or canned; drain canned mushrooms)
• 4 tablespoons flour
• 1 1/2 cups milk
• 1/2 cup mayonnaise
• 1 1/2 cups frozen mixed veggies (thawed)
• 2 cans (5 to 6 ounces each) tuna (drained and flaked)
• 2 stalks celery, chopped 
• Salt
• Topping:
• 1 1/2 cups bread crumbs **
• 2 tablespoons butter (melted)

Directions

1. Gather the ingredients. 
2.  Heat the oven to 350 F/180 C/Gas 4. Lightly butter a 2-quart baking dish or spray with cooking spray.
3.  Cook the noodles according to package directions.  Drain and rinse.

4.  Meanwhile, in a medium saucepan over medium heat, melt 4 tablespoons of butter.
5.  Cook the sliced mushrooms and celery until the mushrooms golden brown and the celery is tender.

6.  Stir in the flour. Cook while stirring, for 2 minutes.
7.  Gradually add the milk and continue to cook, stirring, until thickened.
8.  Stir in the mayonnaise, mixed veggies and tuna. Bring to a simmer and continue cooking, stirring, for 1 minute.

9.  Combine the sauce mixture with the noodles and mix to blend ingredients thoroughly.

10.  Turn into the prepared baking dish.

11.  In a small bowl, combine the bread crumbs with melted butter.  Sprinkle over the casserole.12.  Bake for 25 minutes, or until the casserole is bubbly and topping is browned. 

For the original recipe that I tweaked, click HERE 

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