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Old 01-03-2014, 08:19 PM   #1
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what to do with leftover chicken

I have a whole chicken just sitting in the fridge and am looking for interesting things to do with it beyond the salad route. would love to hear what you all do.
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Old 01-03-2014, 09:21 PM   #2
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Just made this last night and it was amazingly good. Just substitute riced raw cauliflower for the wild rice to keep it Induction friendly and about 5 less net carbs per serving.



CREAMY DREAMY CHICKEN-BROCCOLI CASSEROLE

INGREDIENTS:

2 c. cooked chicken meat, diced large
2 c. broccoli (raw), cut into small flowerettes (about ½ bunch)
5 oz. cream cheese, softened
3 T. melted butter
½ heavy cream
½ c. shredded Parmesan cheese
3 T. mayonnaise (I use homemade)
½ tsp. my Shawarma Spice Blend (or your favorite blend)
3/4 c. chicken broth (I use homemade)
Dash black pepper
1 c. cooked wild rice (or riced cauliflower for lower carbs)
4 oz. Monterey Jack Cheese, shredded (for topping)

DIRECTIONS: Preheat oven to 350º. Lightly oil a 9×13 or large oval casserole dish. Cut up the broccoli and chicken and place in large mixing bowl. Add the softened cream cheese and melted butter. Stir well. Now add all remaining ingredients except the Monterey Jack Cheese. Stir well to blend and pour into the greased baking dish. Sprinkle the Jack cheese on top and bake at 350º for 45 minutes to 1 hour. I served with a nice green salad and some garlic toast made with my Gluten-Free Grain Free Focaccia Bread.

NUTRITIONAL INFO: Makes 6 servings, each contains:

485 calories
39 g fat
9.70 g carbs, 1.30 g fiber, 8.4 g NET CARBS
25 g protein
254 mg potassium
597 mg sodium
37% RDA Vitamin A, 19% B6, 30% B12, 35% C, 12% E, 15% calcium, 12% copper, 23% iron, 11% magnesium, 9% manganese, 29% niacin, 39% phosphorous, 30% riboflavin, 40% selenium, 7% thiamin, 21% zinc
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My recipe website: http://buttoni.wordpress.com/
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Old 01-04-2014, 01:38 PM   #3
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I make Creamy Green Pepper Soup with it, also LC chicken pot pie with Carbquik topping, chicken nachos on LC chips, chicken burrito with LC tortillas.
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Old 01-04-2014, 02:04 PM   #4
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Tortilla soup....
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Old 01-04-2014, 02:22 PM   #5
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Oh yeah, or posole!
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Old 01-04-2014, 03:53 PM   #6
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Peggy, that recipe looks amazing! The picture makes my mouth water!
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Old 01-04-2014, 04:15 PM   #7
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buttoni --

A question about your Chicken and Rice Casserole recipe.... Is the amount of heavy cream 1/2 C.? Also, what's in your spice blend? The recipe sounds (and looks!) great!
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Old 01-04-2014, 07:31 PM   #8
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Peggy - is the carb count with the cauli-rice or wild rice? Seems like it should be a little lower with cauli.
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Old 01-04-2014, 07:39 PM   #9
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Buttoni, your recipes ALWAYS make me salivate! Yum!

I like to make chicken salad with leftover chicken. Easy and dee-lish.

Also, shredding chicken meat and making LC "tacos" over lettuce is always a winner around here. I can find very LC queso at my local grocery and top the chicken with that, green chiles, tomatoes, green onions, sour cream, and salsa. Om nom nom!

Last edited by pulchritudinous_j; 01-04-2014 at 07:41 PM..
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Old 01-05-2014, 08:17 AM   #10
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Here's the recipe for the spice blend:

SHAWARMA SPICE BLEND

3 T. ground cumin seed
2 T. ground coriander seed
1 T. turmeric
1 T. black pepper
1 tsp. cayenne
2 tsp. garlic powder
1 tsp. onion powder

Mix all and store in jar in a dark cabinet. This is sprinkled on broiled chicken or chicken that has been grilled outside for the famous Shawarma sandwich wraps. I find I also like it on a plain cooked ground beef patty. I like it so much I often put 1T. into a double batch of my homemade mayonnaise recipe. Mmmmm.

NUTRITIONAL INFO: Makes 8 T. or 24 tsp. One tsp. contains:
7.2 calories
.27 g fat
1.28 g carbs
.47 g fiber
.81 g NET CARBS
.27 g protein
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Old 01-05-2014, 12:06 PM   #11
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cumin, garlic, green chilies, monterrey jack shreds...

or good ole bacon, cheedar, tomato and avocado!

or shredded and topped with spaghetti sauce and olives and mushrooms

or shredded with a good sf bbq sauce, maybe with chopped onions & dill pickles and a side of coleslaw

or chopped and added to a pot of spanish cauli-rice
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Old 01-05-2014, 05:55 PM   #12
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This looks amazing. Since I do not have broccoli I am going to sub spinach for it tomorrow. Your recipes always are amazingly heavenly!
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Old 01-05-2014, 06:46 PM   #13
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Chickan-Sausage Pho (soup)

Thanks for the sweet comments, ladies. This was what I made with the last leftover chicken breast today. Man, was it ever good, too. I've never made Pho before, but this sure won't be my last time.

(all the zucchini noodles seem to have sunk underneath all the other veggies and meat in the pic, but there were plenty in the soup, believe me)


Chicken-Sausage Pho Soup

I just had to try my hand at Pho soup, as the pictures always look divine! Today the ingredients just seemed to be lined up on the top shelf of the refrigerator begging me to make them up as a Pho: 1 cooked chicken breast, a fresh red bell pepper, and some calabacita squash (Mexican Zucchini). My lunch pictured above went together in about 10 minutes and was simply delicious!

VARIATION: You could substitute shiritaki tofu noodles for the calabacita squash and lower the carbs even more!

INGREDIENTS:

8 oz. cooked chicken breast, shredded
2 oz. breakfast sausage, browned
6 oz. calabacita (or zucchini) squash, cut into noodles
2 green onions, chopped
1/3 c. fresh cilantro
2 oz. red bell pepper, chopped
3 c. chicken broth (I use homemade)
4 T. unsalted butter
1 tsp. sriracha chili sauce
1 tsp. minced fresh ginger root
1 large clove garlic, minced
1 tiny splash of fish sauce

DIRECTIONS: Cut the calaba squash into “noodles” either with a Noodler-type tool or a julienne peeler. Set noodles aside for now. Brown the sausage in a soup pot. Add shredded chicken and all other ingredients, including the calabacita “noodles”. Simmer just until the noodles are slightly soft but not disintegrated into the broth (about 5 minutes). Serve with extra sriracha sauce at the table for those who like to spice things up! Salt to taste and ENJOY!

NUTRITIONAL INFO: Makes 4 servings, each contains:
326 calories
21 g fat
4.22 g carbs, 1.27 g fiber, 2.95 g NET CARBS
500 mg sodium
527 mg potssium
19% RDA Vitamin A, 36% B6, 16% B12, 8% C, 23% copper, 19% iron, 13% magnesium, 84% niacin, 33% phosphorous, 26% riboflavin, 36% selenium, 16% thiamin and 17% zinc
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Old 01-05-2014, 06:51 PM   #14
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Twaker, that carb count shown is with the wild rice. The count will be much lower with cauli subbed in, somewhere around 3.1 NC per serving with a cauli sub for the rice. I just happened to have 1 c. wild rice leftover in the fridge, but plan to use cauli or rutabagas in it myself in future, only using the wild rice on special occasions.
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Old 01-05-2014, 07:08 PM   #15
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Peggy -

Thanks for posting the recipe for your Spice Blend. Can you verify the amount of heavy cream in your Creamy Dreamy Chicken-Broccoli Casserole recipe? The recipe only states "1/2". I'm thinking it's 1/2 Cup. Is that correct? Thanks!

Linda
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Old 01-05-2014, 08:11 PM   #16
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Quote:
Originally Posted by buttoni View Post
Tweaker, that carb count shown is with the wild rice. The count will be much lower with cauli subbed in, somewhere around 3.1 NC per serving with a cauli sub for the rice. I just happened to have 1 c. wild rice leftover in the fridge, but plan to use cauli or rutabagas in it myself in future, only using the wild rice on special occasions.
Thanks, Peggy. I'm going to try your recipe this week.

LOL, As you can see in my quote of your post, I took the liberty of changing my name from Twaker to Tweaker!

Last edited by Tweaker Geek; 01-05-2014 at 08:14 PM..
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Old 01-06-2014, 09:43 AM   #17
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Cleochatra's chicken pizza crust

The recipe is in this post:
Help with Cauliflower Pizza Crust
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Old 01-07-2014, 04:46 PM   #18
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Peggy, I made the chicken and broccoli casserole with cauliflower-rice and boy is that ever good! It will be a regular dish for me! Yummy!

The Pho looks great too.

Last edited by Tweaker Geek; 01-07-2014 at 04:48 PM..
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Old 01-07-2014, 05:03 PM   #19
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I'm in love with just the pic of the creamy dreamy casserole. Can't wait to make it.
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Old 01-07-2014, 05:16 PM   #20
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You won't be disappointed, Marsha!
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Old 01-07-2014, 09:00 PM   #21
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Char.. what are low carb chips?
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Old 01-09-2014, 08:16 PM   #22
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Linda, that is 1/2 c. cream. Sorry I'm just getting back to this thread.

So glad you liked it TwEaker. I'm such a lousy typist. So sorry, my friend.
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Old 01-10-2014, 12:32 PM   #23
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I usually throw it into a casserole from Linda Sue's site
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Old 01-10-2014, 04:43 PM   #24
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Quote:
Originally Posted by buttoni View Post
So glad you liked it TwEaker. I'm such a lousy typist. So sorry, my friend.
No worries, Peggy. I'm having it for dinner again tonight.

Last edited by Tweaker Geek; 01-10-2014 at 04:45 PM..
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Old 01-11-2014, 07:35 PM   #25
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Quote:
Originally Posted by Grammy G View Post
Char.. what are low carb chips?
Grammy, I usually take some LC tortillas, cut each into 8 wedges, spray lightly with olive oil spray, then bake at 375* til crispy.

If I'm really lazy I just use pork rinds. Love the hot 'n spicy kind - they make great nachos!
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