- 1 cup Uncle Ben’s parboiled rice, uncooked
- 3 cups low sodium chicken stock or broth or use your own homemade
- One 11 ounce box of 365 Organics cream of mushroom soup
- Two large chicken breasts cut up with very sharp kitchen shears into 1-inch pieces or cut with a very sharp knife
- 1 teaspoon minced garlic
- 1 tbsp to hydrated minced onion or fresh
- 1 cup shredded part skim mozzarella
- 16 oz of your choice of vegetables. I used frozen carrots and peas and frozen broccoli. It amounts to about 3 cups frozen vegetables.
- Combine all the ingredients in the slow cooker except the chicken and frozen veggies.
- You’ll want to cook the chicken chuncks till they are almost done before you add them to the Crock-Pot or your Multi Cooker set on Crock-Pot function like I did in this recipe.
- I cooked the chicken in my microwave, checking every minute and I put some Schilling Garlic Salt that was just opened and very fresh and the aroma was awesome- even though I normally refrain from using garlic powder. It’s a great thing to have in your kitchen to add the subtle flavor of garlic with a little bit of salt and parsley.
- You want to cook two to three hours on high or 4 to 6 hours on low temperature. 1 hour before it’s done you’ll want to add your vegetables, whichever once you decide to use. Now you can vary the sauce that you use in this possibly marinara sauce and they can Italian version. You can change the vegetables you use.
I cut up the chicken with my kitchen shears made by a brand called Yummy. I got them on Amazon.
The low sodium chicken broth I used was made by Pacific.
I made fancy recipes and ones that were way more involved with us that I was cleaning up the kitchen for hours and this one I enjoyed so much and it really didn’t take much Hands-On work and it gave me some nice leftovers that I can have for a couple days. This recipe serves 8. The prep time is about 20 minutes the cooking time is 3 to 7 hours to fitting on your slow cooker or your multi-cooker. The ideal slow cooker size is 6 quart the one that I have.
Hope you enjoy this recipe as much as I have enjoyed this recipe and I will definitely make this again. I have a paperclip in the book so I can open it up to this page easily.
Recipe adapted by Paulette Motzko from Phyllis Pellman Goodman’s Fix and Forget it Lightly “Chicken and Rice Casserole.”
- 1 dozen eggs
- 12 pieces of Applegate turkey bacon
- 2 and 3/4 cups thawed hash browns
- 1 tablespoon Ranna Pesto
- About 3/4 Part-skim mozzarella
- In a large baking pan spray with Canola spray and then put the hash browns down first, then break up the turkey bacon with your hands and put it down on top the hash browns.
- Then mix the eggs, pesto and mozzarella into a Magic Bullet or Ninja and then whip it all up and then pour the egg mixture over the hash brown with turkey ham.
- Bake this for about 26 minutes at 350 degrees Fahrenheit.
Recipe and images by
Paulette “Polly” Motzko.
Copyright December 2017.
- One 14 oz can lentils, rinsed and drained
- One 14 Oz can pinto beans, rinsed and drained
- Two tablespoons Chopped Ortega mild Chiles
- 2 tbsp sliced black olives
- 2 tablespoons Rotel tomato pepper and onion mix
- Two large eggs
- 2/3 cup 50/50 mix of crimini mushrooms and baby carrots that have been chopped
- 2/3 cup shredded cheddar cheese
- 3/4 cup Blue Diamond almond flour, the finely sifted variety
- 1/2 cup plain dry Progresso bread crumbs
- 2 teaspoons Mrs. Dash salt free Southwest chipotle seasoning
- A sprinkling of fresh, premium quality garlic powder or 3 teaspoons minced garlic
- 1/4 cup each of chopped walnuts and sliced almonds that have been finely ground in a food processor or Ninja or Magic Bullet food processor. (You don’t want it to be finely ground you want to have some texture to it.)
- About 2 cups of plain dry Progresso bread crumbs to dredge the veggie burgers in before frying in grapeseed oil.
Recipe and all images by Paulette Motzko.
November 2017. 5:40 p.m.
- Mash the drained and washed beans in a large bowl with an old fashioned potato masher. This way you can control how fine the beans are mashed. I like the texture in my veggie burgers so I like some of the beans left whole.
- Add in the olives, green chiles and Rotel tomato onion chili mixture jelly with a large heavy spoon.
- Add in the two eggs and continue mixing.
- Add and the almond flour, and bread crumbs and continue mixing along with the mushrooms and carrots then cheddar cheese then seasonings.
- Mix well, until the mixture feels right and you can form into patties.
- This will make 14 patties.
- In a large nonstick skillet put some of the grapeseed oil in the pan and heat to medium-high heat.
- Turn on your vent over your range, to make sure that there’s no smoking whatsoever.
- Form into 14 or 15 patties, you can use a stainless steel ice cream scoop for this if you like. Take the formed patties and then just dredge each veggie burger patty into some of the bread crumbs and then pan fry on each side until both sides to guarantee that the patties are nicely browned.
- 1 pound ground turkey
- Shredded mozzarella, between 1/4 cup + 1/2 cup, depending on how rich you want your meatloaf. You can also sub in cheddar cheese if you like.
- Kraft parmesan Romano cheese- one half cup
- Applegate turkey bacon, 5 slices browned in a skillet with a little water- it keeps the turkey bacon tender and also ensures that nothing will stick to your pan.
- Italian seasoned bread crumbs- up to 1/2 cup of breadcrumbs can be added, depending on how moist you want your meatloaf or your own dry bread crumbs
- Mrs. Dash Italian salt free seasoning, to taste.
- Minced garlic, if desired, to taste
- 2 cups or more baby spinach
- Two large eggs
- Paul Newman’s Garlic Basil Marinara, or your own homemade marinara sauce or whatever brand you want. You can also use plain tomato puree here and then season it accordingly. About 1/4 cup added to the meatloaf mixture in 1/4 cup added to the top of the cooked meatloaf before serving.
- You’ll need a medium size microwavable casserole dish, preferably stoneware or Pyrex.
- KitchenAid mixer, or heavy duty mixer or a really sturdy wooden spoon to start with.
Friday November 10th 2017.
12:38 p.m. Finished recipe updated 12:54 p.m
Simply mix all the ingredients well together, either by a mixer or by hand with a large heavy wooden spoon or steel spoon with a spatula on the end of it. It makes it easy to scrape it out of the bowl and form into whatever receptacle you want to make it in.. I like a large casserole dish or a round souffle Dish as I used in this recipe that’s microwavable. You can also make this in a standard loaf pan, if desired.
Bake on high in your microwave for 10 to 15 minutes, until a digital thermometer registers at 150 degrees Fahrenheit.
I would suggest checking it at 10 minutes cooking time, and then see how it’s doing, testing with a digital instant read thermometer.
If it hasn’t reached 150 degrees simply just cook a little more.
The temperature test never fails. For turkey it is 150 degrees.
Recipe and all images photographed and created by Paulette L. Motzko.
- Pamela’s Gluten-Free Baking and Pancake Mix
- 1 egg
- 1/3 Blue Diamond Unsweetened Almond Milk
- 1/3 cup Chobani Nonfat Unflavored Yogurt
- 1 tablespoon Extra Virgin Olive Oil or Canola Oil
Simply mix all the ingredients together until well blended.
I use a good quality spatula to scrape the bottom of the bowl and make sure all the dry ingredients are incorporated with a mixture.
After making sure the ingredients are well Blended, take a stainless steel ice cream scoop and scoop out just that amount of pancake batter into a non-stick greased skillet.
I brushed mine with a little bit of extra virgin olive oil with a silicone basting brush.
Heat your skillet on medium-high heat, but don’t let it smoke.
Cook your pancakes until bubbles form on the top of the pancake, and the bottom of the pancake is nicely Brown. Flip over cook for a few more seconds and then serve with your choice of margarine, butter. I like to use the vegan butter spread shown in the picture.
You can drizzle with a little bit of pure maple syrup or honey.
And, if you like, you can sprinkle with a little bit of ground cinnamon and confectioners sugar.
You can also add your favorite brand of protein powder to the better if you like. That will increase the protein content even further. If you do that, you might have to add some extra almond milk to the batter to compensate for that.
- 2 chicken breasts
- Baby spinach
- Part skim mozzarella
- Pablo bread crums
- Reggiano parmesan
- Organic Italian seasoning
Simply pound out the chicken breast
Dredge the chicken breast in a mixture of one fourth cup Panko bread crumbs and a couple tablespoons of Reggiano Parmesan cheese with Organic Italian seasoning added to your liking.
Then lay on top of it the baby spinach, the shredded mozzarella and a little bit of the pesto and wrap the chicken breast up jelly-roll Style with two toothpicks holding it together.
Fry the chicken roll in a nonstick skillet with a little bit of extra virgin olive oil in it. Cook on one side on medium-high, until it’s browned. Turn over and do the same on the other side.
Bake the browned chicken roll in a 375-degree convection or regular oven for about 15 to 20 minutes.