With Thanksgiving fast approaching I thought I would post one of my favorite holiday recipes.  We make this dish every year for Thanksgiving and Christmas.  Please Enjoy and have a Wonderful Day!!

3 Cups Cooked Rice

3 TB Butter

1 32oz Bag Broccoli

1 Can Cream of Mushroom Soup

1 Soup Can of Milk

1 Large Jar Cheese

1 Cup Chopped Onion

1/2 Cup Celery(chopped small)(Optional)

Salt & Pepper to Taste

While broccoli is thawing saute onion and celery in butter.  Add Soup and Milk then add cheese sauce.  Simmer for a minute and stir until smooth.  Add thawed broccoli, rice and seasonings and mix well.  Bake in an Oven-Safe Casserole Dish for 30 minutes at 350 Degrees.

Good Day Everyone!

I wanted to pull out a few favorites from the Archives.  I have re-started my Low-Carb Diet so that got me thinking about Meal Options.  Here are a few.  As I start experimenting in the Kitchen — I will post any new Low Carb Recipes that I come up with.

Chunky Tuna Salad – I love to eat this on Low Carb Tortillas!

Low Carb Taco Salad – I think it’s better than the real thing!

Low Carb Cream Cheese Dessert – So Yummy!

Wow, I can’t believe Easter is only just over a week away.  I am looking forward to it although I still have no idea what I am going to prepare for the Family Gathering.  But I thought I would list a few Ideas that I have in mind.  These are previously posted Recipes.  They are ones that I usually rely on every year.  Please enjoy them and have a Beautiful Easter!!

Deviled Eggs

Strawberry Pie

Strawberry Punch Bowl Cake

Quick and Simple Chocolate Fudge

5-6 Boneless Skinless Chicken Thighs

1 Yellow Onion (chopped)

1 Can Cream of Mushroom Soup

1 Can Mushroom Pieces (drained)

1/2 Cup Milk or Half & Half

1/4 Cup Chopped Parsley

1 Stalk Celery (chopped) – Optional

1 Green Bell pepper (chopped)

2/3 Cup Grated Parmesan Cheese

12 Ounces Cooked Spaghetti or Vermicelli

Topping -

1/3 Cup Grated Parmesan Cheese

1 Teaspoon Parsley

1/3 Cup Dried Breadcrumbs

Butter

In a Skillet heat 1 tablespoon of Olive Oil and place chicken in Pan.  Fry for about 4-5 minutes.  Add onions, bell pepper, celery, and mushrooms and continue to cook until chicken is  no longer pink.  Add Cream of Mushroom soup, milk and cheese.  Add spaghetti and parsley and mix well.  Pour into a 13 x 9 inch cake pan.

Mix remaining 1/3 cup cheese, parsley and breadcrumbs and sprinkle all over the top of the casserole.  Then with a spoon drop little bits (tip of a teaspoon) of butter on top — sporadically.  Bake at 325 degrees for about 30 – 40 minutes until top is gold and bubbly and casserole is heated all the way through.

Note!–You can also make Tetrazini with Turkey!  Just substitute Turkey instead of the Chicken!

I have some really good news that I wanted to share with everyone. I have purchased a Domain name for this blog so we are going to be moving soon. I’m working on the New Site as we speak so I am hoping to launch sometime in May. I will post about it again when I have a better idea of the launch date. The site will feature a new Theme as well as some Contests and other goodies! It will be Bigger and Better.

Meanwhile…please continue to enjoy this blog.   I’ll be posting more Tasty Recipes soon.  You can also find more Recipes at our Main Site:

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