Wine Country Chicken Casserole

My Friday ritual is to clean out the veggie bin in preparation for the Saturday morning Farmer's Market finds. Had few zucchini and a bell pepper to use up. The result was a super yummy casserole perfect for a chilly evening. Very Chicken Marsala-ish if you have tried my version of that. I served it with a little mixed green salad.

Shelly's Wine Country Chicken Casserole

2 skinless, boneless Chicken Breasts, cut in 1" pieces
1 Yellow Onion, diced
3 Green Onions, diced
1 Yellow Bell Pepper, diced
3-4 small Zucchini, chopped (Yellow Squash would be great too)
2 cloves Garlic, crushed
1 (10.5 oz.) can Cream of Chicken Soup, unconstituted
1/4 cup Marsala Wine (alcohol will cook off - don't omit)
1/2 teaspoon Marjoram
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
Olive Oil for sauteing

Topping
2 Tablespoons Parmesan Cheese, grated
1/2 cup Soy Crisps, crushed

Saute chicken till golden. Remove from pan and set aside. Saute onions and peppers till golden. Add zucchini and cook for 5 minutes with lid on, stirring occasionally. Add garlic cook 1 minute more. Add remaining ingredients (except topping) and the chicken back to the pan and mix till well combined. Pour into Pyrex casserole dish.

Crush the soy crisps and Parmesan together in a Ziploc baggie. Sprinkle evenly over casserole. Bake at 350 for 30 minutes.


More Eggface 'cause that's how I roll Casseroles:
Shelly's Philly Cheese Steak Casserole
Shelly's Chicken Carbonara Casserole
Shelly's Zucchini Roll-ups (aka Pasta-less Manicotti)
Shelly's Grilled Veggie Lasagna
Shelly's Basil Primavera Casserole
Shelly's Mediterranean Baked Shrimp
Shelly's Double Dip Chicken Casserole
Shelly's Chicken Dijon Casserole
Shelly's Chicken Cordon Bleu Casserole
Shelly's Italian Chicken Casserole
Shelly's Mexican Beef & Bean Bake

Want more... just type casserole in the Eggface Search Engine <-- under my Before & After pictures.

That's how I casserole...

So this morning I was feeling funky. You know those blah days when nothing sounds good. I thought getting out in this beautiful weather (77°F) would help. I picked up a ton of work from my boss and I figured I'd sit outside Starbuck's and start working on things. Three hours on a hard wooden chair designed by Satan himself put me in an even worse mood. My assbone was not happy.

I went home, made this casserole, ate it sitting on soft cushy chair and all was right with the world again. There is nothing golden gooey cheese can not cure. Well gooey cheese and a happy assbone.


Shelly's Italian Baked Cabbage

1 head Cabbage, cooked & chopped
1 Yellow Onion, diced
3 Green Onions, diced
3 cloves Garlic, minced
4 large Mushrooms, sliced
1/2 a package of Ground Turkey
1/2 cup Marinara Sauce
1/2 cup storebought Alfredo Sauce
1/2 teaspoon Italian Seasonings
1 Tablespoon Basil, chopped
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
2 Tablespoons Parmesan Cheese, grated
2 slices Provolone Cheese
Olive oil for sauteing

Cook cabbage, drain, chop. Set aside. Saute onions and mushrooms till golden. Add garlic cook 1 more minute. Add to cabbage. Saute turkey till no pink is seen. Add cabbage, onions mixture and remaining ingredients (except provolone) to pan and mix till combined. Pour into a Pyrex casserole dish and top with provolone cheese. Bake at 350 for 30-35 minutes till bubbly and golden.

More Eggface casseroles:

Shelly's Philly Cheese Steak Casserole
Shelly's Chicken Carbonara Casserole
Shelly's Zucchini Roll-ups (aka Pasta-less Manicotti)
Shelly's Grilled Veggie Lasagna
Shelly's Basil Primavera Casserole
Shelly's Mediterranean Baked Shrimp
Shelly's Double Dip Chicken Casserole
Shelly's Chicken Dijon Casserole
Shelly's Chicken Cordon Bleu Casserole
Shelly's Italian Chicken Casserole
Shelly's Mexican Beef & Bean Bake
Shelly's Wine Country Chicken Casserole

Want more... just type casserole in the Eggface Search Engine <-- under my Before & After pictures.

Italian Food Fix

You know how I heart casseroles. Made this Sunday for dinner. Soooo good I couldn't wait for the next day's lunch for leftovers. I served it with a simple green salad.


Shelly's Italian Chicken Casserole

2 skinless, boneless Chicken Breasts, cut in 1" pieces
1 Yellow Onion, diced
3 Green Onions, diced
4-6 Mushrooms, sliced
3-4 small Yellow Squash, chopped (Zucchini would be great too)
2 cloves Garlic, crushed
3 Artichoke Hearts, packed in water, drained & chopped
2 Tablespoon Sun Dried Tomatoes, packed in oil, drained & chopped
2 Tablespoons Storebought Pesto Sauce
1 (10.5 oz.) can Cream of Chicken Soup, unconstituted
2 Tablespoons Parmesan Cheese, grated
1/2 teaspoon Oregano
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1/4 cup Mozzarella, grated
Olive Oil for sauteing

Saute chicken till golden. Remove from pan and set aside. Saute onions, mushrooms & squash till golden. Add garlic cook 1 minute more. Add remaining ingredients (except mozzarella) and the chicken back to the pan and mix till well combined. Pour into Pyrex casserole dish. Top with Mozzarella Cheese.

Bake at 350 for 30 minutes.



More Eggface 'cause that's how I roll Casseroles:
Shelly's Philly Cheese Steak Casserole
Shelly's Chicken Carbonara Casserole
Shelly's Zucchini Roll-ups (aka Pasta-less Manicotti)
Shelly's Grilled Veggie Lasagna
Shelly's Basil Primavera Casserole
Shelly's Mediterranean Baked Shrimp
Shelly's Double Dip Chicken Casserole
Shelly's Chicken Dijon Casserole
Shelly's Chicken Cordon Bleu Casserole
Shelly's Mexican Beef & Bean Bake

Want more... just type casserole in the Eggface Search Engine <-- under my Before & After pictures.

Crazy Corn Casserole

It's been awhile since I made a cheesy gooey casserole. This was a Plan B dinner yesterday when I went outside and it was brrrrrr too cold to BBQ. There was absolutely no warmth in the sun and a cold wind. I'm a wimp. I came inside and threw random ingredients together. The result was a super super yummy casserole. I served it with that Tilapia I reviewed the other day. It was an excellent combination.


Shelly's Crazy Corn Casserole

4 strips of Bacon, cooked, snipped
1 Yellow Onion, diced
1 Red Pepper, diced
4 Green Onions, diced
2 cloves Garlic, minced
1 (16 oz.) bag Frozen Corn, defrosted (I used Trader Joe's Roasted Corn)
1 (8 oz) package Spinach Artichoke Dip (I used Trader Joe's Frozen Creamy Spinach and Artichoke Dip, TGIFriday's makes one too)
1/2 cup Fage Greek Yogurt or Sour Cream
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1/2 cup Colby Jack Cheese, shredded

Cook bacon, snip into bite sized pieces with kitchen shears and set aside. Saute onions and pepper till golden. Add garlic saute 1 minute more. Add corn and bacon. Nuke artichoke dip till just melted and add to pan. Add yogurt, salt & pepper. Mix to combine.

Pour into a Pyrex casserole dish. Top with cheese. Bake at 350 for 30 minutes till golden and bubbly.



Other Eggface Cheesy Gooey Casserole Love:
Shelly's Chicken Dijon Casserole
Shelly's Crab & Shrimp Bake
Shelly's Mexican Beef & Bean Bake
Shelly's Double Dip Chicken Casserole
Shelly's Zucchini Roll-ups (aka Pasta-less Manicotti)

Thanksgiving Leftovers Transformed: Lazy Chili Rellano Casserole

Hope everyone is having a great holiday weekend filled with laughs and love. Here's a great use for those Thanksgiving Turkey leftovers. I call it Lazy Chili Relleno Casserole, it's super easy to prepare and is loaded with so much flavor your family will never realize they are eating leftovers.

Shelly's Lazy Chili Rellano Casserole

1 Yellow Onion, diced
1 cup Cooked Turkey, chopped
1 cup Black Beans, rinsed and drained
3/4 cup Picante Sauce or Salsa (heat level of your choice)
1 (7 oz. can) Whole Mild Green Chilies
1 1/2 teaspoons Cumin (divided use)
a few twists of Black Pepper
1 cup Cottage Cheese, 2%
1/3-1/2 cup Shredded Mexican Cheese

Saute onion till golden. Add chopped turkey and saute with the onion for about 5 minutes till turkey gets a little color. Add beans, picante sauce and 1 teaspoon of the cumin. Mix till combined. Spoon half into a Pyrex casserole dish (or pie plate.) 

Layer whole green chilies across top. Spoon remaining turkey mixture on top of those... so you are sort of creating lasagna-ish layers.

In a mini food processor (or blender) whiz cottage cheese till smooth with remaining 1/2 teaspoon of the cumin and a few twists of black pepper. Dollop on top of layered casserole. Sprinkle with shredded cheese.

Bake at 350 for 30 minutes and then broil for 3-4 minutes till cheese is bubbly and a little golden.

Seriously... this is a DELICIOUS way to transform those turkey leftovers. I hope you try it. If someone got up in the middle of the night and gobbled up all your turkey leftovers... or turkey is not your thing... it's great with cooked chicken or cooked ground beef too.

More Healthy Turkey Day Leftover Transformations:

Shelly's Thanksgiving Cranberry Protein Shake
Shelly's Sante Fe Turkey Bites (aka crustless quiches)
Shelly's 5 Minute Cranberry Protein Cake
Shelly's Cranberry Protein Souffle
Shelly's Turkey Squash Casserole
Shelly's Green Bean Casserole Stuffed Mushrooms

Happy and Healthy Thanksgiving to all my family & friends! I am thankful for all of you xo

Chicken à la Eggface

Here's my take on the classic dish Chicken à la King normally a skillet dish served over rice or toast. My version is baked like a casserole with a crunchy topping and beefed it up a bit with even more veggies.

This is soooo good and soooo full of "stuff" you will never miss the pointless white carbs it is usually served with. I ate it as is but you could serve it with a mixed green or cucumber salad if you need a little something more. Side note: My Mum said this was her favorite casserole I have ever made. She's said that before though. LOL Mums.

Want to make it a speedy weekday meal: you could use cooked rotisserie chicken to save time. It's a great way to use leftover chicken (or turkey when T-day comes around.)


Chicken à la Eggface

8 Chicken Breast Tenders, cut into 1" pieces
1 Yellow Onion, diced
4 Green Onions, diced
3 cloves Garlic, minced
2 small Zucchini, sliced
8-10 Mushrooms, sliced
2 stalks Celery, sliced and stewed
1/4 cup Frozen Peas, defrosted
4 oz. jar Pimentos, drained
1 Tablespoon Butter
2 Tablespoons Multigrain Pancake Mix (I use this)
1 1/2 cup Chicken Broth
1 Tablespoon Worcestershire Sauce
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1/4 cup French Fried Onions (those Durkee Green Bean Casserole ones)
Oil/Butter for sauteing

Stew the celery in a cup of water for 8 minutes. Drain. Set aside. Saute chicken till golden. Set aside. Saute onions till golden. Add garlic, mushrooms, zucchini saute with lid on for 8 minutes or so till zucchini is tender turning once or twice. Add celery, peas, pimentos, and chicken.

Cook till warmed through. Make a well in the center of the pan. Add butter and pancake mix. Cook 1 minute. Add broth, Worcestershire, and seasonings. Cook till thickened and bubbly. Stir to combine. Pour into Pyrex casserole dish. Top with French fried onions. Bake at 350 for 30 minutes.


Other Eggface (and Mum) Favorite Chicken Dishes:
Shelly's Chicken Dijon Casserole
Shelly's Basil Primavera Casserole
Shelly's Pesto Chicken & Veggies
Shelly's Chicken Cacciatore with Beans
Shelly's Poppy Seed Chicken Casserole

Post Weight Loss Surgery Menus: A day in my pouch

Breakfast: I toasted the first official day of fall with a protein shake on the patio. I'm so glad I found a protein I love. I wish I would have found it the those first few months it would have made my life so much easier. I can't tell you how many I choked down before I found one I loved. It's scary how bad some are... like wouldn't give it to my worst enemy bad.

Shelly's Fluffernutter Protein Shake

8 oz. Vanilla Soy Milk (or Milk/Water Combo)
1 scoop of Vanilla Protein Powder
1 Tablespoons Sugar Free Vanilla Torani Syrup (or SF Toasted Marshmallow Syrup if you can find it)
1 Tablespoon Peanut Flour (aka Powdered Peanut Butter)
a couple of Ice Cubes
Optional topping: Homemade No Sugar Added Whipped Cream

Whiz in blender till smooth. Top with Homemade No Sugar Added Whipped Cream and dust with more Peanut Flour, optional.

Other Eggface Favorite Protein Shakes & Smoothie Recipes
More Protein Shakes on my Pinterest Page

Lunch: Yesterday's lunch was the yummy leftovers from the night before dinner. I made yet another stuffed pepper. This one had a ricotta and sausage filling. Soooo good.

Shelly's Sausage and Ricotta Stuffed Peppers

3 Bell Peppers, stemmed, seeded, and cut in half lengthwise
2 Italian Sausages, casings removed
1 Yellow Onion, diced
3 Green Onion, diced
1 cup Ricotta Cheese
1 Egg, beaten
1 teaspoon Italian Seasoning
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1/4 cup Parmesan, grated divided use
Olive Oil for sauteing

Preheat the oven to 350 degrees. Place the peppers in a lightly oiled Pyrex casserole dish, season with salt and bake for 20 minutes. Remove peppers, drain any water that has expelled from the peppers and set aside. Increase oven temperature to 400 degrees.

Saute sausage till no pink is seen. Drain and set aside to cool. Saute onions till golden and set aside to cool. Mix ricotta, egg, seasonings, cooled onions and sausage and 2 T of the Parmesan together till well combined. Use an ice cream scoop to spoon mixture into partially cooked pepper halves. Top with remaining cheese.

Bake at 400 for 20-25 minutes (until peppers are fork tender.)

Depending on the size of your peppers you may have a little extra filling. If you do sprinkle cheese on it and bake it alongside the peppers. Leftovers are great nuked for breakfast with an egg or eaten on it's own.

Other Eggface Stuffed Peppers:
Shelly's Turkey Stuffed Peppers
Shelly's Philly Cheeseteak Stuffed Peppers
Shelly's Mini Cheese Stuffed Peppers
Shelly's Cottage Stuffed Peppers
Shelly's Burrito Peppers
Shelly's Un-Stuffed Pepper Casserole

Dinner: Cleaned out and organized the freezer contents and found a package of those yummy scallops from Trader Joe's and made a version of my Scallop Casserole. Except I changed the topping to those Crunchy Onions (the green bean casserole kind) and a sprinkle of Parmesan instead of Soy Crisps top and added a few more mushrooms. I liked it even better.

Shelly's Scallop Casserole

1 Cauliflower, broken into florets
1 Yellow Onion, diced
3 Green Onions, diced
4 Mushrooms, sliced
1 (16 oz.) package Trader Joe's Saucy Scallops with Mushrooms
1/2 cup frozen Peas
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1/4 cup Crunchy Onions (the green bean casserole kind)
2 Tablespoons Parmesan Cheese, grated
Olive Oil for sauteing

Boil cauliflower till fork tender. Drain. Set aside. Saute onions and mushrooms till golden. Add scallops mixture, peas, seasonings and cook on low for 5 minutes. Add cauliflower and mix to combine. Pour into Pyrex casserole dish. Top with crunchy onions and cheese. Bake at 350 for 30 minutes till golden.

Snacks: Oodles of Coffee and 2 Black Forest Mini Protein Muffins. I took my Chocolate Mini Protein Muffins recipe and made a German Black Forest Cake spin.

Shelly's Black Forest Protein Mini Muffins

1 Egg, beaten
3 Tablespoons Milk
2 Tablespoons Sugar Free Black Cherry Torani Syrup
1 Tablespoon Canola Oil
3 Tablespoons Multigrain Pancake Mix
2 Tablespoons Unsweetened Cocoa (Hershey's is what I used, baking aisle)
1 scoop Chocolate Protein Powder
Pinch salt
12 Cherries (I used frozen, defrosted, drained of excess liquid)

Mix egg, milk, syrup and oil (applesauce or cottage cheese can sub for oil but 1 T divided between 12 muffins is really not a lot) and combine thoroughly. In a separate bowl, mix pancake mix, cocoa, protein powder and salt. Tip dry into wet and stir till combined. Pour into a non stick mini muffin pan that has been sprayed with Pam. Drop a single cherry into each muffin.

Bake at 350 for 8-10 minutes, until knife inserted comes out clean. Makes 12.

Not a whole lot has been going on in my world this past week. You all know my Mum fell and I'm happy to report she's graduated to a walker so mobile once again. Yay! It's going to be a few weeks till she's 100% her leg is every shade of purple and blue you can imagine but she seems to be getting a little better each day. Thanks for the continued prayers.

It's been a difficult week. With Mum not able to get up without assistance I had to turn down a couple of catering gigs, couldn't do the Farmer's Market last week and my walking schedule was thrown out the window but now Mum is able to move a bit more life should get back on track again. I was worried I might have gained weight but actually lost a few pounds... a little stress, a few extra household chores, I guess. I did order myself the Zumba DVD set last week. I'll report back and let you know how it is. I have a weight loss surgery pal (Hi Lesley) who is now a Zumba instructor and she inspired me. I was going to go take a class but I need to see if I can do it without looking like I'm going into some sort of fit first. I love to dance but I do my own thing. I have zero coordination for routines. Soooo this should be interesting... I let you know how it goes or send pics from traction ;)

TGIF! Hope everyone has a GREAT weekend. I think this one will be much better than the last one was. If Mum is up to it I'm going to pack up a picnic and enjoy the beautiful weather this weekend. You know the saying is very true...

Weathering the ☁ storms of our life ☂ helps us value the sunny days ☼ more. Here's to us all having sunnier days.

More Days in my Pouch

Good, more for me!

If you have read my blog for any length of time you know how I heart casseroles. Not only are they yummy, gooey, cheesy comfort food but they give me an excuse to use my collection of vintage pyrex (and an excuse to buy more.) Some snobby foodies turn their noses up at any recipe that has a can of soup in it. To them I say, "Good, more for me."

Today, April 4 is National Cordon Bleu Day so you know I had to celebrate because I also heart wacky holidays.


Shelly's Chicken Cordon Bleu Casserole

2 skinless, boneless Chicken Breasts, cut in 1" pieces
1 Yellow Onion, diced
3 Green Onions, diced
2 cloves Garlic, diced
4 slices Ham, diced (I used Boar's Head)
1/2 teaspoon dried Thyme
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1 can - 10.5 oz. Cream of Chicken Soup
1/2 cup Sour Cream
2 Tablespoons Dijon-style mustard (I use Grey Poupon)
1/2 cup Swiss Cheese, shredded
1 cup cooked Broccoli, chopped
1/2 cup Peas, frozen defrosted
Olive oil

Cook chicken till golden in a little oil set aside. Saute onions till golden. Add garlic cook 1 minute more. Add ham and saute for 3 minutes. Add seasonings. Add soup, sour cream and mustard, stir all together. Stir in cheese. Add chicken, broccoli and peas and stir to coat.

Ready for the oven
Pour into a pyrex casserole dish. Bake at 350 for 30-35 minutes till bubbly and golden.

More Eggface Casseroles:

Shelly's Mexican Lasagna
Shelly's Summer Squash Casserole
Shelly's Poppy Seed Chicken Casserole
Shelly's Cheesy Chicken & Veggie Bake
Shelly's Double Dip Chicken Casserole
Shelly's Chicken Dijon Casserole

Use the Eggface Search Feature
<--- under my before and after pic to find even more.
Just type in keyword: Casserole.

Beef & Zucchini Casserole

I made this super easy comfort food casserole packed with yummy Farmer's Market veggies for dinner last night. Then I jammed for 3 hours with my favorite band. My pal Laurie gave me the heads up that the Dave Matthews Band was performing LIVE on Fuse (commercial free) to promote the new CD that comes out today. TY Laurie!!! It was awesome.


Shelly's Beef & Zucchini Casserole

1/2 lb. Ground Beef (or Turkey)
1 Maui Onion, sliced
3-4 Green Onions, diced
4 small Zucchini (I used a combo of yellow & green), sliced
3 cloves Garlic, minced
1/2 cup Bruschetta Sauce (jarred or refrigerated fresh pasta section)
1/2 cup Alfredo Sauce (jarred or refrigerated fresh pasta section)
1/2 teaspoon Oregano
1/4 cup Romano Cheese, grated
a few twists of Black Pepper
3 slices Provolone Cheese
Olive Oil for sauteing

Brown ground beef. Drain any fats. Remove from pan. Set aside. Saute onions till golden. Remove from pan. Add zucchini and saute till golden and fork tender. Add back onions and beef. Add garlic, sauces, seasonings and Romano cheese. Mix to combine.

Pour into a Pyrex casserole dish. Top with provolone cheese.

Bake for 30 minutes at 350 till golden and yummy.


I served the casserole on it's own it's so hearty and full of good stuff but it would also be great with a simple mixed green salad.

Like this Eggface dish? Try these:
Shelly's Grilled Veggie Lasagna
Shelly's Mexican Beef & Bean Bake
Shelly's Caprese Turkey Mini Meatloaf
Shelly's Mushroom & Meatball Baked Ricotta Cups
Shelly's Chicken Dijon Casserole (Mushroom Version)
Shelly's Sausage & Pepper Bites

Cauliflower & Leek Casserole

This was a great side dish with my Roast Chicken last night. I think the key to eating chicken post-op is to keep it moist. Having gooey and saucy dishes like this on the side helps to keep things moving in the right direction too.

This casserole heats up very well. I had leftovers for lunch today with Turkey & Swiss Cold Cut Roll-ups.


Shelly's Cauliflower and Leek Casserole

1 small head Cauliflower, parboiled
2 Leeks, sliced (white & light green parts only)
1 Yellow Onion, diced
2 Green Onions, diced
2 cloves Garlic, minced
1/2 teaspoon Oregano
1 teaspoon Kosher Salt
a few twists of Black Pepper
1 (10 3/4 oz.) can of Cream of Chicken Soup
1/2 cup Bruschetta Sauce (I use Trader Joe's but Contadina/Buitoni makes one - find near fresh pasta)
1/4 cup Parmesan, grated

Parboil cauliflower till knife inserts easily but still firm. Drain, break-up into florets and set aside. Saute the leek and onions till golden. Add garlic cook 1 minute more. Add cauliflower back to pan.

Combine soup, bruschetta sauce and seasonings. Add to pan and mix till combined. Turn into Pyrex casserole. Sprinkle Parmesan over top.

Bake at 350 degrees about 30-35 minutes or until browned and bubbly.

If you like this. You might like these other Eggface casseroles:

Shelly's Zucchini and Chicken Bake
Shelly's Squash & Leek Casserole
Shelly's Summer Squash Casserole
Shelly's Poppy Seed Chicken

Necessity is the mother of invention

My Mom is a carb addict. It's ok though as she has the metabolism of a 16 year old boy. I did not inherit her metabolism. Anyway... she ate all the Ritz crackers that I normally use to top casseroles. 10 Ritz crumbled over an entire casserole is even OK in my carb-o-phobic handbook ;) So faced with a casserole and no topping (and a toppingless casserole is just too sad) I grabbed a couple of packets of Crunchy Cheese (a rockin low carb snack I eat, 1 carb per packet) and crumbled those on top. Viola. Killer crunchy topping, low in carbs and added protein too.


Crunchy Chicken Casserole

1 cup Chopped Broccoli, steamed
1/2 Yellow Onion, chopped
2 Green Onions, chopped
2 boneless skinless Chicken Breasts, sliced into 1" pieces
1 teaspoon Italian Seasoning
1/2 cup Frozen Peas
1/2 cup Sour Cream
1 can of Cream of Chicken Soup (undiluted)
Salt & Pepper to taste
2 - 1.5 oz bags of Crunchy Cheese
1 Tablespoon Butter

Preheat oven to 350 degrees. Steam broccoli and set aside. Saute onions till golden. Remove from pan. Saute chicken until golden and cooked through. Add broccoli and onions back to pan. Mix sour cream and cream of chicken soup together and pour over. Add peas, Italian seasoning, salt & pepper to taste. Stir to coat. Pour into a casserole dish. Crumble crunchy cheese in a ziplock baggie and sprinkle mixture over the top of casserole. Melt 1 Tablespoon of butter in the microwave. Drizzle melted butter evenly over topping. Bake 30 minutes, until golden brown.

Casseroles and Karma

I made a "Comfort Food" casserole Thursday and I'm just getting around to blogging it.

I was having a bad day... headache, life in general and I needed something warm. Yeah, yeah, I know... you shouldn't seek comfort in food but it wasn't a donut it was a casserole. I basically adapted my Poppy Seed Chicken Casserole recipe to use what I had on hand.


Shelly's Cheesy Chicken & Veggie Bake

1 cup chopped Broccoli, steamed
1 cup Carrots, steamed
1/2 yellow Onion, chopped
2 boneless skinless Chicken Breasts, sliced into 1" pieces
1 Teaspoon Oil
1/2 cup Sour Cream
1 can of Cheddar Cheese Soup
1/2 cup Mexican Cheese blend
dash Chili Powder
Salt & Pepper to taste
10 Ritz Crackers
1 Teaspoon Poppy Seeds
1 Tablespoon Butter

Preheat oven to 350 degrees. Steam broccoli and carrots and set aside. Saute onions till golden. Remove from pan. Saute chicken in a teaspoon of oil until golden and cooked through. Add broccoli, carrots and onions to pan. Mix sour cream, soup, and cheese together and pour over. Stir to coat. Salt & pepper and chili powder to taste. Pour into a casserole dish. Crumble crackers in a Ziploc baggie, add poppy seeds and sprinkle mixture over the top of chicken. Melt 1 Tablespoon of butter in the microwave. Drizzle melted butter evenly over crackers. Bake 30 minutes, until crackers are golden brown.

You could eliminate the topping if you wanted to make it even lower in carbs but 10 crackers spread out over the whole casserole is even OK in my carb-o-phobe handbook.


So I ate this and watched the season premiere of Grey's Anatomy and all was temporarily right with the world. Word to the wise do not go on classmates.com and look up a wretched nasty girl you used to go to school with. If they have a seemingly better life than you (loving husband, huge house, three cute kids) it can throw you into a funk. A quick IM exchange with my pal Sarah reminded me however that what looks good on paper (or in this case the net) isn't always reality. After all those three little cuties could have three different "baby daddies", the house... repo'd, and the loving husband... secretly gay.

I'm sure my Karma points went down for that but she really was a wretched human being. You'll have to trust me on this ;)

Post Weight Loss Surgery Menus: A day in my pouch

The past few days have been AWESOME. Absolutely beautiful weather. 80°'s and dry versus last week's 100°F+ and sticky. This is the Southern California I know and love. My tomato harvest is in full swing. It is a great year. Thankfully the gnarly heat last week didn't seem to do any damage. Every morning I'm getting about this many.

After I picked the tomatoes and watered the garden I nuked a couple of leftover pancakes.

Breakfast: Leftover "Ricottage" Pancakes. They heat up really well out of the fridge. I just nuke them for 25 seconds and seriously it is like you just made them. They will also freeze well between sheets of wax paper. Defrost in fridge, then nuke.

Lunch: Most of the tomatoes I picked in the morning became this salad.

Shelly's Tuna Caprese Salad

1 can Tuna Fillets, packed in Olive Oil, drained (I use Roland Ventresca Tuna Fillets)
2 cups Homegrown, Just Picked Tomatoes
1/2 cup Fresh Mozzarella, chopped
1 Tablespoon Fresh Basil, chopped
dash of Kosher Salt
1/2 teaspoon Oregano
A few twists of Black Pepper
1 Tablespoon of any Fruity Vinegar (Champagne, Orange, Lemon)

Mix all ingredients together till well combined.

Dinner: One thing the heat has affected in the garden are the lemons. They are dropping off the tree. I need to come up with some lemon recipes. Mmmm maybe a Sugar-Free Lemon Curd. Oooh cooking experiment. I know what I'll be doing when insomnia strikes at 3 AM. Well I figure it's either cooking experiments or go broke buying stuff on infomercials. Though I have to say the Ultimate Rock Ballads CD Set by Time Life Music tempts me. That's 9 CD's, 153 unforgettable hits for just 5 easy payments of $29.99 but wait there's more... ;) Yeah, I've seen that infomercial one too many times.

Anyway back to dinner... one fallen lemon helped make my variation on the traditional Italian dish, Chicken Piccata. Normally made with capers (which I dislike) I made it with green onions instead.

Shelly's Chicken Picatta

2 Boneless, Skinless Chicken Breasts, sliced into 4 pieces and pounded flat
1/4 cup Multigrain Pancake Mix (I use this)
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1/4 cup Chicken Broth
1/4 cup White Wine
juice of one Lemon
3 Green Onions, chopped
Olive Oil for sauteing

Pound chicken breast pieces flat between plastic wrap. Mix pancake mix and seasonings in a flat dish (a pie plate works well) dredge pounded chicken to coat. Saute till golden on one side then flip. Add onions cook 1 minute. Add broth, wine (practically all the alcohol will cook out, not even lightweight post weight loss surgery peeps will catch a buzz on the chicken) and lemon juice. Simmer till sauce thickens and reduces by half and chicken is done.

I served it with a Summer Squash Casserole.

Our Farmer's Market has a great booth that sells oodles of different varieties of squash. Last week I picked up a few sunbursts and sundrops.


Shelly's Sunny Summer Squash Casserole

1 Yellow Onion, diced
4 Mushrooms, sliced
about 4 cups Summer Squash, sliced (any variety will do or yellow crookneck or regular zucchini too)
2 cloves Garlic, minced
2 Tablespoons Storebought (or Homemade) Pesto Sauce
1/2 teaspoon Oregano
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1 Tablespoon Parmesan Cheese, grated
2 Tablespoons Durkee Onions (you know the Green Bean Casserole kind)

Saute onions and mushrooms till golden. Add squash. Cook till fork tender and slightly golden. Add pesto, garlic and seasonings. Mix to combine. Pour into a Pyrex casserole dish. In a sealed snack size Ziploc baggie mix/crush Parmesan and Durkee onions together. Sprinkle mixture on top of casserole. Bake at 350 for 30 minutes.

Snacks: Oodles of Coffee and a scoop of my Black Cherry Fluff Stuff.

Have you made it yet? Do it. Soooo good. Between my Fluff Stuff, Iced Tea Lattes and Protein Ice Cream even the hottest summer days are bearable.

Casserole under the electric stars

I made a casserole tonight. A variation of my Chicken Dijon Casserole. I didn't have zucchini so I added more mushrooms and I used leftover chicken from the roast chicken I made for dinner last night (which is also seasoned with thyme so it was perfect). It was a great use for leftover chicken. The sauce kept everything moist. I will definitely do this again.


Shelly's Chicken Dijon Casserole (Mushroom Version)

1 1/2 cups cooked Chicken, cubed
1 Yellow Onion, diced
3 Green Onions, diced
1 cup fresh Mushrooms, quartered
2 cloves Garlic, diced
1/2 teaspoon dried Thyme
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1 Tablespoon Butter
2 Tablespoons Flour
1 cup Chicken Broth
1/2 cup Sour Cream
2 Tablespoon Dijon-style mustard (I use Grey Poupon)
1 cup cooked Broccoli, chopped
1/4 cup Parmesan, grated
1/4 cup Italian Shredded Cheese Blend (I use a 4 cheese blend mozzarella, fontina, asiago, parmesan)
Olive oil

Saute onions and mushrooms till golden. Add garlic cook 1 minute more. Add seasonings. Make a well in the center of the pan. Add butter and flour. Cook 1 minute. Add broth and bring to a boil. Add sour cream and mustard, stir all together. Stir in Parmesan. Add chicken and broccoli and stir to coat. Pour into a Pyrex casserole dish top with shredded cheese. Bake for 30 minutes till bubbly.


I ran errands today and went to appointments all boring and definitely not blogworthy but damn if I didn't forget one of the things on my list to pick up... another set of twinkle lights. I think I'm getting old. I swear if it's not written down it is doomed. I currently have 5 post-its stuck to my computer... stuff I need to do, email, ideas for recipes, songs to download, etc. If a breeze carried my post-its off I'd be screwed. Speaking of? Have you seen this? How men use post-its. Looks like if a breeze carried this guy's post-it away he wouldn't be screwed ;) anymore at least.

Anyway... I strung commercial twinkle lights under my metal gazebo thingee the other night and I need one more strand to complete the project but of course I came home never stopping at Lowe's. I love my "electric stars." We eat dinner outside a lot and I love to go out there after work and just meditate. It's nice to not have the blaring flood lights on. I'm sure it's more cost efficient too.

Here's a pic of my incomplete project:



Highlights of the day:

* I got tons of things accomplished (despite forgetting Lowes.)

* Nasonex seems to be working at keeping my allergy attacks bearable. The other day I thought I was going to gouge my eyes out.

* 27 Dresses came out on DVD. I heart my Romantic Comedies.

Listening to: Better than Ezra "Breathless"