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.

Pizza by the Slice

Some of my latest Tortilla Pizza creations...

Pepperoni & Ricotta Tortilla Pizza w/ Mushrooms
Mission Carb Balance Whole Wheat Fajita Size Tortilla topped with pesto, provolone, ricotta, sauteed mushrooms, pepperoni, Italian seasoning and liberal snowfall of parmesan

Pepperoni & Ricotta Tortilla Pizza (Fungus Free Version)
Mission Carb Balance Whole Wheat Fajita Size Tortilla topped with pesto, provolone, ricotta, pepperoni, Italian seasoning and parmesan

Here's a great use for leftover steak...

Philly Cheese Steak Tortilla Pizza
Mission Carb Balance Whole Wheat Fajita Size Tortilla topped with pesto, provolone, leftover sliced BBQ'd steak, sauteed mushrooms (topped the steak the night before), Italian seasoning and parmesan.

Some FAQ's:

How much is a serving?

The answer is: serving size can vary. What I eat as a 21 month post-op is a very different amount than a 3 month, 6 month, or 4 year post-op.

For me if the toppings are protein dense like the Philly Cheese Steak Tortilla Pizza above or Meatball or Chicken then I eat 2 wedges and call it a day. If they are lighter just cheeses or pepperoni. I can eat the whole pizza but remember these are 6" fajita size tortilla (not typical size tortillas.) If it's lighter toppings and I'm having a scoop of bean salad or a green salad with it I eat 2 wedges.

My standard line is go with what your medical posse recommends.


What's the nutritional value on (insert Eggface recipe)?

I don't put the nutritional info on my recipes because frankly that can vary so widely. I use full fat cheeses (the good stuff) others may use low fat or (horror) non fat, the % fat on beef, differences in packaged products, etc. will change the info dramatically.

What I do when I need to find the nut info is go to fitday.com type in each individual ingredient, add up those totals and divide by the # of servings I get from the dish. It's not exact but it's close enough for me. I understand sparkpeople and some other sites will give you nut info too but I've not used them.

Where do you get the Mission Carb Balance Whole Wheat Fajita Size Tortillas?

I get mine at Albertson's, Vons, Winco. If you don't have those stores near you the Mission Tortilla web site has a product locator:

http://qa.missionmenus.com/qualityinternet/findproducts.aspx

Nature Girls

My Mom and I went to the beach and Quail Botanical Gardens yesterday.

Here's some pics from the gardens...

My favorite plant. Pretty on the outside, sharp and thorny on the inside. Nature's paradigm... I know people like this.



Check out the big toad hanging out on the rock...
I was tempted to jump in and lay a big fat smooch on him ;)



OK maybe I'm currently obsessed on breasts because of my recent plastic surgery but these look like boobs to me

Me and my Mum

Insomnia does a stomach good

Yesterday I made yummy Lemon Pancakes and this killer casserole at 3 AM. OMG so good. Insomnia does a stomach good ;)

Seriously though the insomnia thing is getting me down. Any suggestions are welcomed. I do really think once my stitches are out life will be better they are starting to prick me and drive me insane.

Anyway, back to the casserole... this is a total comfort food dish. I made it in the morning and nuked a portion for dinner. If you aren't into thyme another herb (oregano, basil) can be subbed but man the thyme, chicken, dijon combo rocks. Hope you enjoy it.


Shelly's Chicken Dijon Casserole

2 skinless, boneless Chicken Breasts, cut in 1" pieces
1 Yellow Onion, diced
3 Green Onions, diced
1/2 cup fresh Mushrooms, sliced
2 cloves Garlic, diced
2 small Zucchinis, sliced
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

Cook chicken till golden in a little oil set aside. Saute onions and mushrooms till golden. Add garlic cook 1 minute more. Add zucchini. Put pan lid on and cook on medium, turning once or twice for about 5 minutes. 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.