4 cups uncooked spiral pasta
1 garlic clove, minced
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon prepared mustard
1/4 teaspoon dried thyme (I will leave this out next time)
1/4 teaspoon pepper
2 cups 2% milk
1-1/2 cups (6 oz) shredded cheddar cheese
2 cups cubed cooked turkey
2 cups frozen mixed vegetables, thawed
Preheat oven to 350 degrees. Cook pasta according to package directions.
Meanwhile, in a large saucepan, saute garlic in butter until tender (do not burn). Stir in flour, salt, mustard, thyme and pepper. Gradually stir in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from head; stir in cheese until melted. Drain pasta; place in large bowl. Toss turkey, vegetables and cheese sauce.
Transfer to a greased 13x9 in backing dish. Sprinkle with more cheese if desired (its already really cheesy). Bake uncovered for 35-40 minutes or until heated through.
Yield 6 to 8 servings
1-1/3 cups equals 513 calories, 23 g fat (12 g unsaturated fat) 87 mg cholesterol, 703 mg sodium, 46 carbohydrate, 5 g fiber, 31 g protein.
Things to Note:
This is from the Taste of Home site. We had it for dinner the other night to use up some of our leftover turkey. It was a big hit. The only thing I would change would be to eliminate the thyme or maybe reduce it....but I left it in as a suggested item.
Here's another one that I've made that I'm already craving again!!! Roasted root veggies. Be adventerous with your choices at the grocery store, I found I loved many of these that I had never even tried before!! A great recipe for fall. Oh how I will miss this one in the summer!
2 pounds of root vegetables
(Experiment with turnips, rutabagas, beets, sweet potatoes, parsnips and carrots!!!)
1 onion peeled and cut into 1/3" wedges
3 Tbs olive oil
Sea Salt (or kosher salt) and Pepper to taste
Heat oven to 375. While oven is warming chop all your root veggies in bite sized pieces. Toss the veggies with the olive oil and salt & pepper to taste.
Place chopped veggies on a roasting pan (I covered mine with parchment), don't over crowd them. Roast for 45-50 minutes, stirring 3 or 4 times throughout. They are done when they are lightly brown and soft.
Makes 4 servings (you will fight with yourself to keep this at 4 servings) :)
You can cut the sweet potato a litte bigger than some of the other root veggies, I found it cooks faster than some of the others it was almost too soft by the time the others were tender.
Credit: This also came from the PCOS Diva! I had to find a place to put a couple or her recipes so I wouldn't lose them. She is all about clean eating! If you want more information on how to find her or do the Jumpstart program she offers, let me know. I'm happy to give you more information!
SO simple and SO good! You will love this! This is my first time to cook Kale myself...and this one goes down in the books as a KEEPER!
2 Heaping tablespoons chunky almond butter
Dark chocolate chips, optional
Mash bananas in a large mixing bowl.
Combine the bananas with the almond butter and blend eggs in the bowl. (Use any nut butter or use peanut butter if you prefer, just know that peanuts are legumes and technically not Paleo.)
Mix well and scoop a quarter of a cup of the mixture on to a hot pan over medium heat. Wait for bubbles to appear then flip and cook for another 1-2 minutes.
Top each pancake with a sprinkle of dark chocolate chips (the darker the better), if you prefer, and serve.
You'll notice that these won't need any maple syrup or added toppings but feel free to top with fresh fruit if you are looking for a little extra sweetness.
Notes: Here is a link to the site where I got this recipe. paleoporn.net/5-paleo-breakfast-recipes/ There is a lot of good Paleo education on that link as well. :)
I served mine with a little sprinkle of cinnamon. DELICIOUS!! Would also be great with some walnuts in or on them. Can't wait to make this one again!
1 pound ground beef
1/2 cup canned water chestnuts, drained
1/4 cup soy sauce
2 tablespoons dry sherry
1 teaspoon Splenda
2 cloves garlic, crushed
1/2 teaspoon grated ginger
1 1/2 tablespoons low-sugar Apricot Preserves
1 teaspoon soy sauce
1/4 teaspoon grated ginger
Preheat an electric tabletop grill (I did these on the stove in a skillet, and covered with a lid while cooking to help them along, and prevent spattering).
Chop the water chestnuts a bit and slice the scallions. Put them in a mixing bowl with the other burger ingredients and use clean hands to mix them well. Form into 4 burgers and put them on the grill. Cook 5 minutes (or until done).
While the burgers are cooking, mix together the sauce ingredients.
When the burgers are done, top each with a teaspoon of sauce and serve.
Yields: 4 burgers
Nutrition Information (from cookbook):
Each has 7 grams of carbohydrates, 1 gram of fiber, for a total of 6 grams of usable carbs and 20 grams of protein.
Nutrition Information I calculate with LoseIt's recipe feature:
Total Fat: 20.7 g
Sat. Fat: 8.3 g
Sodium: 763 mg
Carb: 7.3 g
Sugar: 2.3 g
Protein 30.4 g
Note: These were delicious. I had to put it on my site for easy reference the next time. That little bit of sauce on the top of the burger really brings all the flavors together. I ate these without a bun with some fresh green beans...YUUUUMMMY!!
Source: 1001 Low-Carb Recipes by Dana Carpender (page 364)
Preparation time: 15 minutes
Cooking time: 40 minutes
- 1 lb boneless, skinless chicken breasts
- 4 oz pepper jack cheese, shredded (you can use up to 6 oz)
- 1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
- 2 tbsp olive oil
- 2 tbsp Cajun seasoning -
- 1 tbsp or more of Parmesan Cheese, grated
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Lots of toothpicks
Preheat oven to 350 degrees.
Flatten the chicken to 1/4-inch thickness. Season the chicken with salt and pepper.
In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.
Combine the Cajun seasoning and breadcrumbs together in a small bowl.
Put a piece of foil on your counter for each of the chicken breasts you will be filling.
Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly.
Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Make sure you get underneath, too.
Then set it on a piece of foil (seam side down). Bring the edges of the foil up around the chicken breast (like a little boat...leave the top open). You can use toothpicks...but then you run the risk of forgetting how many you used to hold it together. Toothpicks...hmmm...not quite as delicious as this meal (and it is DELICIOUS, I promise)
Sprinkle any remaining spinach and cheese on top of chicken (optional).
Place the chicken boats in a casserole pan. Bake for 35 to 40 minutes, or until chicken is cooked through.
I found this recipe on Pinterest. However, it came from Celeste's Cooking Creations.
I changed the ingredients slightly (used Parmesan instead of bread crumbs...to make it lower carb),
I changed the instructions a little too. I've never been skilled with toothpicks, SO...I make each one their own foil 'boat' and cooked them in there...seam side down. I didn't seal them up. I let them bake with the top open. Seemed to work really well. If you are more skilled with toothpicks...more power to ya. Me...not so much.
I really enjoyed this in my lunches this week. It is really good rewarmed and served in a low-carb tortilla. MMMMMM!!! ENJOY!