Tag Archives: cheesy

Cream Cheese Chicken Enchiladas ~ Low Carb

enchiladas This recipe came about when I was thinking about my fridge and pantry ingredients.   They were quick and easy to throw together and the left-overs make a handy lunch.  Tasty and filling, just one enchilada seems to satisfy.  Serve with a green salad and you have a full meal.

Cream Cheese Chicken Enchiladas

3 skinless, boneless chicken breasts
1 tablespoon chicken bouillon
1 (8 oz) package cream cheese, softened
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 cup of salsa, red or green (I used homemade)
1/4 cup diced jalapeno peppers (added to the homemade salsa)
7 flour tortillas (I used Mama Lupe’s low carb tortillas)
4 oz shredded sharp cheddar
4 oz shredded taco blend cheeses

In a dutch oven, add the chicken and bouillon in about a quart of
water. Bring to a boil, lower the heat and allow to stew until done.

Remove the chicken and allow to cool.  Shred the chicken.  I
shredded mine in my mixer bowl with the bread hook and it really
works well.  (Since I had that in my mixer bowl already, I went ahead
and added the softened cream cheese and spices.)  Mix well.

Spread half of the salsa on the bottom of a 9 x 13 glass baking dish.
Lay out each tortilla and put a line of the chicken mixture down the
middle of each, about 2 spoonfuls or so.

Roll up and place seam side down on top of the salsa.  Spread the
remaining salsa over the enchiladas and top with cheese.

Bake at 350º for 30 minutes.

*I used homemade mild salsa and added the jalapenos to add more
flavor.

enchiladas2

 

Serve with a side of homemade salsa or your favorite brand in this cute little salsa dish.

 

Disclaimer: When ordering from the links in this post, you help support HoACH without any added expense to yourself.  Thank you.

 

 

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Friendship Casserole – Keep one, share one

This hearty meal makes enough to share!  

friendship-casserole

 

I happened upon this recipe when I was looking for a dish to take to a friend who had just had surgery.   This recipe is just right!  It makes enough for you to keep and then you get to share with a friend.

FRIENDSHIP CASSEROLE

2 pounds ground beef, browned
1 jar 48 oz of your favorite spaghetti sauce
16 oz bag medium egg noodles
½ cup butter
½ teaspoon onion powder
½ teaspoon garlic powder
½ cup grated parmesan cheese
12 oz shredded mozzarella cheese

Preheat oven to 350º
In a skillet, brown meat and drain fat. Then put the meat back in the skillet.  Add spaghetti sauce to meat; simmer for 20 minutes.

Cook noodles as directed on the package (cook to al dente); then drain and
toss the noodles with butter, seasonings and parmesan cheese.  Spray two
9×13 pans with non-stick spray ( I prefer to use my Misto sprayer that I fill with oil).

In each pan layer one quarter of the sauce, half of the noodles, then split the remaining sauce between the two. Top each with half of the mozzarella cheese. Cover with foil; bake 45 minutes.

*You can also add some sauteed green bell peppers, onions and
mushrooms to the sauce.  I added mushrooms after checking with my friend to make sure she liked them, too.

**You can use foil pans like these if you’re sharing with a friend.

Frienship Casserole 2

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NOTE:  I use Dreamfields pasta for low carbers.  It’s possible that another low carb pasta or veggie “pasta” could be substituted as well and be equally delicious.  Enjoy!

DISCLAIMER: If you purchase from the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks and Happy New Year!

Easy Cheesy Chili Mac…low carb comfort food!

Easy Cheesy Chili Mac

1 pound lean ground beef 

1/2  medium onion, diced

1 (14 1/2 ounce) can Italian style stewed tomatoes, undrained

1 1/2 cups shredded sharp Cheddar cheese, divided

1/2 cup  sour cream

1 1/2 teaspoons chili powder

1/4 teaspoon garlic powder

salt and pepper, to taste

8 ounces dried Dreamfields Penne Rigate (2 cups)

Cook ground beef and onion in large skillet.  Sprinkle with salt and pepper. Brown beef until no longer pink.  Drain fat.  Stir in tomatoes with juice, 1 cup Cheddar cheese, sour cream, chili powder and garlic powder.
.
Meanwhile, cook pasta according to package directions; drain.
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Add chili mixture to pasta and stir until pasta is coated.  Place in a 2 quart baking dish.  Sprinkle with remaining 1/2 cup cheese.   Bake at 350º for 30 minutes until hot and bubbly.  Serves 4
 
COOK’S NOTE: If you prefer not to use the Dreamfields pasta, substitute your favorite steamed or roasted veggie like cauliflower or spaghetti squash.
Disclaimer…some of these links are affiliate links and if you purchase through these links  you are helping support this site at no extra charge to yourself.  Thanks!
Linking with…


Cheesy Roasted Cauliflower with Bacon

 


 

Cheesy Roasted Cauliflower with Bacon

1 head of cauliflower

6 tablespoons butter, melted

1/4 cup Parmesan cheese

1/2 shredded cheddar cheese

1/4 cup real bacon pieces

1 tablespoon minced or powdered garlic

salt and pepper to taste

Rinse the cauliflower and cut into bite-sized pieces.  Place in an 8 x 8 baking dish.  In a small bowl, mix the melted butter and seasonings; pour over the cauliflower.  Sprinkle with the Parmesan cheese and real bacon pieces.

Bake at 425º about 25-30 minutes, stirring the cauliflower every 10 minutes.  Roast until it is browned on the edges and fork tender.  Sprinkle with the shredded cheddar and return to the oven for 5 minutes or until melted.

Serve as a side dish with your favorite meat.

Cream Cheese & Bacon Stuffed Peppers aka Poppers!

Previously I posted my recipe for Poppers.  In fact, it was one of my first foodie blog posts!  I’ve posted several recipes since then and hope you’ve enjoyed them.

Here’s another way to make poppers.  They’re delicious and naturally low carb!  Instead of wrapping the stuffed peppers in bacon…add the cooked bacon to the cream cheese stuffing!

Easy-peasy!

 Here’s what you’ll need…

oops!  Forgot to include the bacon.


Soften the cream cheese and add the rest of the ingredients.

Stuff the peppers and place on a baking sheet.  Sprinkle with the

parmesan cheese.

yum-yum!

I’m one of those cooks that rarely ever measures anything so it does make

it hard to pass on the recipe.  But, looking at my

previous Poppers recipe, I’d say I used about

the same amount of ingredients.

Poppers

Jalepeno peppers (cut open and remove all seeds)

8 oz cream cheese

1/2 cup shredded cheddar cheese

seasoning such as Soul Seasoning or Seasoning Salt, garlic, Old Bay, etc

2 green onions, sliced

6 -8 slices bacon, cooked, drained, crumbled

Parmesan cheese

Mix the cheeses.  Add the seasonings, onions and bacon.  Fill the peppers with the mixture and sprinkle with Parmesan cheese.  Place on a foil lined pizza pan or baking sheet.

Bake in a 375º oven for about 20-30 minutes.  Keep a check on them after 20 minutes and bake until the peppers look done and the filling is all melty and gooey.   Cool and enjoy!  I served these with Ranch Dressing.

In case you’re wondering about my readers…here’s the results! Apparently readers from all over enjoy low carb and Southern cooking!  Thanks to all who participated.

Canada – 2

Florida – 2

West Virginia-2

Georgia-1

Hawaii-1

Indiana – 1

Kentucky – 1

Mississippi – 1

Pennsylvania – 1

Texas – 1

Washington – 1

DISCLAIMER: If you purchase from the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks and Happy Holidays!


WW Au Gratin Potatoes

Last year at this time, I was trying the Weight Watcher diet.

As usual, I was off on a hunt for the best recipes.  Being a potato lover, this recipe immediately grabbed my attention.

It was very good!

My problem is…I just can’t eat sugar or starch without it showing up…so I eventually went back to low carb.

If you are one that can do WW’s successfully, then this is a great recipe to try.

(Click on the picture below to lead you to the actual post and recipe.)


. . . . .

Today I am linking to


Cheesy Sausage Balls

The high carb version of this recipe has been a family favorite for years now.

Usually we get together the night before Thanksgiving or Christmas to cook for the holiday family dinner.  While we’re putting Mom’s Potato Salad together and making her fabulous Coconut Cream Pie, we stick a pan of Sausage Balls in the oven to snack on.  It’s become a family tradition.

Having a little extra sausage on hand, I attempted a low carb version of this easy recipe.

They turned out fairly tasty, tho I think I can back off the onion powder next time or leave it out all together.

All you need is sausage, grated cheese, and something to bind it all together.  I’ve read where some use eggs and others use crushed pork skins.  I used a bit of Carbquik (similar to Bisquik) and some parmesan cheese to make up the dry ingredients.   Bob’s Red Mill has a low carb baking mix that is another option.

It worked and they were quite tasty, although they didn’t have the traditional sausage ball taste, because of the added spices, I think.  So in the future, I think I’ll skip the spices and hope for that famous sausage ball flavor.

Other tasty low carb snacks and appetizers:

Deep Fried Cauliflower

Aussie Squash Fries

Bacon-wrapped Jalapeño Poppers

sausgballs

Cheesy Sausage Balls

1 lb. sausage
12 oz. shredded cheddar cheese
1 cup of your choice low carb baking mix, such as Carbquik and parmesan cheese, Bob’s Red Mill Low Carb Baking Mix.

Preheat the oven to 375 º F.  Spray a baking sheet with vegetable oil cooking spray.  Combine all ingredients in a large bowl.   Mix well with your fingers. The mixture may very crumbly.  Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls.  Place the balls on the baking sheet.  Bake for 16-18 minutes or until golden brown.  To prevent sticking, move the balls with a spatula halfway through cooking or use parchment paper to line your pan.  Remove from oven and serve warm.

 

Purchase Bob’s Red Mill Low Carb Baking Mix here.

 

Disclaimer: By purchasing from the links in this post, you are helping support HofCH at not extra charge to yourself.

 

 

Chiles Rellenos Casserole

A great side dish.  Best eaten fresh and warm.

chilrel cass 2

Chiles Rellenos Casserole

1/2- cup heavy cream
1-cup sharp cheddar cheese
1-cup pepper jack cheese
3-eggs
2-small cans of whole green chilies
Salt to taste.

Drain the chilies.  In an 8 x 8 casserole dish, layer chilies and pepper jack cheese.  Mix the eggs and cream.  Pour over the chilies and cheese mixture and top with the cheddar cheese.  Bake at 350º for 20 minutes.

Cheesy Potato Pie

potato-pie

This pie is a result of a “clean out the fridge” night.

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Cheesy Potato Pie
3 lb.  potatoes, peeled & sliced
3/4 stick butter
2 Roma tomatoes, diced
1/2 c. cream
2 eggs
1/2 sm. onion, chopped
Salt & pepper
1 c. Cheddar cheese (1/4 of a pound), grated
1/2cup mozzerella, grated
2 tbsp. Parmesan cheese, grated
2  tbsp. bread crumbs
2 tbsp. butter, cut in pieces
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Butter a glass pie dish. Put potatoes in water and bring to a boil, until potatoes are tender. Drain. Place in buttered pie dish. Dot with butter.  Top with diced tomatoes.  Mix cream, eggs, salt, and pepper.  Add onions. Spoon mixture over potato slices.  Spread evenly. Cover with cheeses and crumb mixture and dot with butter.  Bake at 350 degrees for 45 minutes.

3 Ingredient Cheesy Burger Skillet (low carb)

burger-gbean

Three ingredients!

That’s all it takes to make this delicious low carb dish.

3 Ingredient Cheesy Burger Skillet

1 lb. Ground Beef, cooked and drained
1 can french style green beans, drained
4 oz.  shredded cheese

In a skillet, brown the ground beef.  Drain. After browning and draining the grease off the ground beef, add the green beans; stir.  Cover and cook on low for 10 minutes or until grean beans appear tender.  Remove from heat and stir in the cheese.  Cover for 5 minutes or until cheese is melted.  Season with salt and pepper, then serve.

*I know I’m bad, but this  is really good with Velveeta cheese, too.  🙂