"Let food be thy medicine, and let thy medicine be food." Hippocrates

"One-quarter of what you eat keeps you alive. The other three-quarter keeps your doctor alive." Hieroglyph found in an ancient Egyptian tomb

"It is a matter of common knowledge that any processing that foods undergo serves to make them more harmful than unprocessed foods." McDonald's Corporation legal statement, shown in the documentary Supersize Me.

“Control the oil and you control entire nations; control the food and you control the people.”~ Henry Kissinger

Wednesday, November 30, 2011

Recipe: Low Carb “stuffing” (VEGETARIAN VERSION)

2 cups diced cooked chicken (WORTHINGTON CHICK’N)
1 pound pork sausage (PROSAGE)
2 large stalk celery (chopped)
1 green onion (chopped)
1 jar mushrooms, drained
4 lg. eggs (1 c. EGG BEATERS)
1/2 cup heavy cream
8 oz. Cheddar Cheese
1/2 teaspoon salt (I didn't add any)
1/4 teaspoon pepper
1 tablespoon fresh parsley, minced, optional (I didn't add any)
1/4 - 1/2 tsp sage (depends on taste. I start with a small amount, taste the mixture and then add more as needed).

How To Prepare:
Brown the “sausage” with the onion and celery. Add sage and mushrooms. Place in a 2 qt. casserole dish. Mix in "chick'n" and cheese. Beat eggs, cream, seasonings and parsley, if using. Pour evenly over meat mixture.

Bake at 350º 35-40 minutes until set in the center and nicely browned. Let stand 10 minutes before serving. I scooped it with a large serving spoon just like regular stuffing because this was more a casserole than a quiche like the original recipe was.

Number of Servings: 1 cup
(Makes a nice 2-qt casserole)

Carbs per serving - include all nutritional information if known:
Per 1 cup serving: Carb: 1
Preparation Time: 10 minutes or less
Effort (Easy, Average, Difficult): Easy

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