Wednesday, January 5, 2011

5 Ingredients AND Low Carb!

Happy New Year!!  Hope you all enjoyed the Holidays as much as I did!   Between a fabulous vacation and some construction going on at the house, there hasn't been much cooking going on around here.  This is us on our FREEZING New Years vacation to Salt Lake with BJ and Kasey
and our quick visit with my BFF in Phoenix...

But...there has been no shortage of eating!  I think I lost all knowledge of nutrition as soon as I crossed over the Texas border...ok, maybe not ALL knowledge, but I definitely did my share of over-indulging.  So...needless to say, it's "low carb week" at the Boening household.  This is one of my favorite low carb casseroles to make.  It is super easy to make, but the biggest plus of all is the fact that it only takes 5 ingredients!

1 pound of cooked shredded/chopped chicken breast
10 oz frozen broccoli, thawed
1 can cream of mushroom soup (low fat/low sodium)
3 Tbsp mayo  (I prefer to use the olive oil based mayo - it is lower in fat and the fat is does have is heart healthy)
1/2 c -1 c shredded cheddar (reduced fat)

Boil chicken and shred.  Place in square casserole dish.

Add broccoli to dish...

Then add cream of mushroom & mayo...

Mix all the ingredients together and top with cheese - 1/2 cup - 1 cup depending on how cheesy you like it!

I topped it with about 10 Low Fat Saltine crackers because I had them in the pantry and they don't taste all that great on their own so I was looking for something to do with them - but it's not necessary.  Bake at 350 for 20-25 minutes.  Easy as that!

This makes enough for both of us for dinner and lunch the next day, so if you feeding more than 2-3 people, I would probably double it...FYI!


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