Recipes: Sour Cream Chicken Bake, Steak and Veggie Soup, Wheat-free & Corn-Free Alfredo Sauce

Sour Cream Chicken Bake - May 2012

by Laura A Collins (Notes) on Monday, November 12, 2012 at 12:41pm

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"Sour Cream Chicken Bake 2 cups cooked potatoes, diced (cooled) 4 cups cooked, shredded chicken (cooled) 1 ½ cup Daisy Light Sour Cream... 1 tablespoon organic bullion broth powder (or ½ tablespoon each garlic powder, onion powder and ½ teaspoon each oregano, rosemary, parsley, and turmeric and ¼ teaspoon each sage, marjoram, and vanilla) 1 teaspoon Hungarian paprika 2 eggs, beaten I used leftover chicken and taters. Mix all ingredients well. Smooth flat in a glass cake pan. Cover with foil. Bake at 450 for 20 minutes. When done, stir and serve. Tastes rather like a potpie without the crust. For a full meal, serves excellently with green beans, cooked peas, cooked baby lima beans, and fresh berries. Makes about 8 servings of ½ cup or so each."

Steak and Veggie Soup - from May 2012

by Laura A Collins (Notes) on Monday, November 12, 2012 at 12:44pm

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Steak and Veggie Soup 3 cans del monte green beans, fresh cut with salt, liquid drained (Green beans and salt) 2 pounds red baby potatoes, scrubbed and cut into 1 inch dice (quartered because they were small). ½ cup minced onion...

1 cup minced bell pepper 1 pound cooked, left over steak, cut into ½ inch dice 1 large can Dellalo whole stewed tomatoes (tomatoes, basil, salt). Tomatoes chunked 3 cups homemade chicken broth/stock 2 pounds yellow squash cut into 1 inch dice 1 tablespoon ground rosemary 1 tablespoon ground oregano ½ tablespoon garlic powder Enough water to finish filling the pot. My pot holds about 40 cups worth (2 ½ gallons). This makes about 25-30 cups worth of soup when done. In a LARGE cooking pot, combine all ingredients. Bring to a boil. Turn heat down to medium low (small simmer) and cover. Let cook for 1-2 hours. Serve with fresh salad, fresh fruit THIS SOUP DOES NOT FREEZE WELL. If you want to freeze it, do not add the squash or the potatoes. Instead, add carrots and mushrooms.

Alfredo Sauce - Wheat and Corn Free - From May 2012

by Laura A Collins (Notes) on Monday, November 12, 2012 at 12:51pm

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Wheat Free & Corn Free Alfredo sauce Nutrition Info Calories: 504.5 Fat: 36.5g Carbohydrates: 29.9g Protein: 15.2g 

Ingredients 

2 cups milk (can use any milk substitute if needed) - I used evaporated milk. Can also use straight cream 

1/2 cup Tapioca Starch (or any type of flour - except besan flour) 

1/2 cup real butter (or any butter substitute suitable for baking, or simply use an oil) 

1 teaspoon Onion powder 

1 teaspoon garlic powder 

(1/2 teaspoon salt IF WANTED - Data is for no salt) 

Parmesan cheese block, freshly grated, about 2 ounces which equals about 1 to 1 1/2 cup LOOSE pack grated on a microplane 

Directions 

Grate the cheese. 

Put in bowl beside the stove. 

Mix spices and flour. 

Put in bowl beside stove. 

Melt butter in a heavy bottom pan. 

In SMALL amounts, mix in the flour to the melted butter. 

STIR CONSTANTLY or will clump. 

Cook on medium high until the mixture just starts turning light brown. Turn the burner down to medium or a bit less. You want hot, but just below a simmer and definitely NOT a boil. 

A tablespoon or so at a time, mix the milk into the butter mix. 

After all milk is mixed in, add the cheese a little at a time. 

STIR CONSTANTLY DURING THE WHOLE PROCESS... AND DO NOT BOIL. 

Cook about 2 more minutes until thick and there is a sheen on the top of the sauce. 

Do not boil or it will curdle. 

Serve over noodles, chicken, or anything else you use alfredo sauce with. 

Serving Size: Makes 4 LARGE servings or 8 side servings. Data for 4 servings Number of Servings: 4 Recipe submitted by SparkPeople user NRVLAURA. 

Tips This is NOT a low-fat item. 

Instead, it is an effort to work around several food allergies. If you want to reduce the fat, use skim evaporated milk and increase both the cheese and the flour a bit to compensate for the lack of fat. 

Alternatively, use a gum (guar gum for example) to sub in for the fat. 

If your mixture clumps, drop it into a blender, and blend on high for 30 seconds. 

If it curdles due to boiling, blend it and use it in a pot pie, but understand it will not taste good as an alfredo sauce on something light such as noodles - will still be rather gritty. 

Nutrition Facts Servings Per Recipe: 4 Serving Size: 1 serving Amount Per Serving Calories 504.5 Total Fat 36.5 g Saturated Fat 22.5 g Polyunsaturated Fat 1.3 g Monounsaturated Fat 10.7 g Cholesterol 108.4 mg Sodium 364.4 mg Potassium 430.0 mg Total Carbohydrate 29.9 g Dietary Fiber 0.6 g Sugars 13.1 g Protein 15.2 g Vitamin A 24.4 % Vitamin B-12 6.8 % Vitamin B-6 9.5 % Vitamin C 4.3 % Vitamin D 1.0 % Vitamin E 4.1 % Calcium 50.8 % Copper 2.8 % Folate 3.4 % Iron 2.8 % Magnesium 11.3 % Manganese 12.7 % Niacin 4.1 % Pantothenic Acid 10.6 % Phosphorus 38.5 % Riboflavin 27.1 % Selenium 13.8 % Thiamin 6.6 % Zinc 10.4 % *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.