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Tag: cream cheese

Simple Stuffed Mushrooms

Talk about your simple yet satisfying low-carb recipes–these simple stuffed mushrooms will satisfy even your non-low-carb eaters. You may find yourself hiding the left-overs because they even heat up well in the microwave.

I have begun another stint of low-carb life. I have decided to live low-carb for three weeks (21 days) and then give myself one week off to have all the things that I resist during my 21 diet days. I may not lose any weight, or I may. Really I’m working on self-control mostly anyway. This recipe is one of my low-carb staples, it keeps me on the straight and narrow while living low-carb. I hope you enjoy as well!

SIMPLE STUFFED MUSHROOMS

Ingredients:

  • 1 pound bulk sausage (I always buy Ziegler, and no, I don’t get paid to say that)
  • 8 oz cream cheese, chunked
  • 8-10 oz package of fresh mushrooms
  • sliced swiss or provolone cheese, cut in quarters

Directions:

In a skillet on med-hi heat brown the sausage and drain.

simple stuffed mushrooms
Stuffed Mushrooms – browning the sausage

While meat is cooking, clean mushrooms and take out stems. I have tried two different methods of washing mushrooms. I used a pastry brush to clean them, but that takes forever and is messy. I prefer to rinse them in cool water, it’s quick and neat.

simple stuffed mushrooms
Stuffed Mushrooms – cream cheese with sausage

Once meat is cooked and drained turn off heat, add cream cheese and stir until mixed together well.

simple stuffed mushrooms
Stuffed Mushrooms – mix the sausage and cream cheese together well

Using two forks, or two spoons, spoon the sausage mixture into the centers of your upturned, stem-less mushrooms on a metal pan.

simple stuffed mushrooms
Stuffed Mushrooms – stuffing the mushrooms

Bake at 350° for 20 minutes. Top each stuffed mushroom with sliced swiss cheese and bake another 10+ minutes. I tend to like my cheese a little brown so I cook until I start to see brown bubbles.

simple stuffed mushrooms
Stuffed Mushrooms – top with swiss cheese

 

simple stuffed mushrooms
Stuffed Mushrooms – cooked stuffed mushrooms

Simple Stuffed Mushrooms

Ingredients

  • 1 pound bulk sausage (I always buy Ziegler, and no, I don't get paid to say that)
  • 8 oz cream cheese, chunked
  • 8-10 oz package of fresh mushrooms
  • Sliced swiss or provolone cheese, cut in quarters

Instructions

  1. In a skillet on med-hi heat brown the sausage and drain.
  2. While meat is cooking, clean mushrooms and take out stems. I have tried two different methods of washing mushrooms. I used a pastry brush to clean them, but that takes forever and is messy. I prefer to rinse them in cool water, it's quick and neat.
  3. Once meat is cooked and drained turn off heat, add cream cheese and stir until mixed together well.
  4. Using two forks, or two spoons, spoon the sausage mixture into the centers of your upturned, stem-less mushrooms on a metal pan.
  5. Bake at 350° for 20 minutes. Top each stuffed mushroom with sliced swiss cheese and bake another 10+ minutes. I tend to like my cheese a little brown so I cook until I start to see brown bubbles.
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Bacon Buffalo Chicken Jalapeno Casserole

This low-carb recipe was originally found here.

I would also suggest trying this with some chopped chicken instead of whole chicken thighs. It was fine, but this is just a thought to make it go a little farther. Try a rotisserie chicken pulled & chopped, or boneless-skinless chicken breasts/chicken thighs cooked & chopped. Other notes & suggestions are below in italics.

INGREDIENTS

  • 6 small Chicken Thighs
  • 6 slices Bacon
  • 3 medium Jalapeños (De-seed if you aren’t a fan of spicy)
    *I used canned jalapeños and only about 2 tsp since I cook for kids as well.
  • 12 oz. Cream Cheese
  • 1/4 cup Mayonnaise
  • 4 oz. Shredded Cheddar
  • 2 oz. Shredded Mozzarella Cheese
  • 1/4 cup Frank’s Red Hot *I also cut this down a good bit
  • Salt and Pepper to taste

DIRECTIONS

1. De-bone all chicken thighs and pre-heat oven to 400F. Season chicken thighs well with salt and pepper, then lay on a cooling rack over a cookie sheet wrapped in foil. Bake chicken thighs for 40 minutes at 400F.

2. Once your timer hits 20 minutes, start on the filling. Chop 6 slices of bacon into pieces and put into a pan over medium heat.

3. Once bacon is mostly crisped, add jalapeños into the pan.

4. Once jalapeños are soft and cooked, add cream cheese, mayo, and frank’s red hot to the pan. Mix together and season to taste.

5. Remove chicken from the oven and let cool slightly. Once they are cool enough, remove the skins from the chicken.

6. Lay chicken into a casserole dish, then spread cream cheese mixture over it, then top with cheddar and mozzarella cheese.

7. Bake for 10-15 minutes at 400F. Broil for 3-5 minutes to finish. Optional: Top with extra jalapeños before you broil.

8. Let cool for 5 minutes. Slice and serve up!

This makes 6 servings of Buffalo Chicken Jalapeño Popper Casserole. Each serving is 740 Calories, 61.2g Fats, 2.5g Net Carbs, and 31.8g Protein.

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I CRAVE … Cajun Chicken Stuffed with Pepper-Jack Cheese and Spinach

Cajun Chicken Stuffed with Pepper Jack & Spinach
Cajun Chicken Stuffed with Pepper Jack & Spinach

Popeye the Sailor-man I am not. Before this recipe if you even mentioned how great dark green leafy vegetables were for you I just might run screaming! However, I crave this low-carb recipe so much that I went to the store JUST to get the ingredients and make it for myself this afternoon!

Cajun Chicken Stuffed with Pepper-Jack Cheese and Spinach
Modified from the original recipe | Original Recipe here 

6 boneless/skinless chicken breasts
3 cups grated pepper jack cheese
8 oz cream cheese, pulled apart
10-12 oz frozen chopped spinach, thawed
Cajun seasoning (I use Louisiana brand)

Pre-heat oven to 350°. Pound chicken breasts to about 1/2 inch thickness. {See this post if you need help with that. Or Google to find the way that best works for you.}

Mix cheeses and spinach together in a bowl, add salt & pepper to taste, and spoon mixture equally onto flattened chicken breast. Roll up chicken surrounding the cheese/spinach mixture. Secure with toothpicks {Remember how many you use so you don’t kill someone by forgetting to remove them all, nobody needs to die for LLVLC}.

Place chicken breasts on cookie sheet with sides, and line it with parchment paper. Sprinkle chicken with cajun seasoning. Bake for 45 minutes or until done.

Be prepared to be addicted!

Photo credit: http://chicken.betterrecipes.com/cajun-chicken-stuffed-with-pepper-jack-cheese-spinach.html

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What’s for LLVLC Supper Tonight Mama?

BACON WRAPPED PEPPER JACK & CREAM CHEESE STUFFED CHICKEN

Bacon Wrapped Pepper Jack/Cream Cheese Chicken Breasts
Bacon Wrapped Pepper Jack/Cream Cheese Chicken Breasts

INGREDIENTS

  • 6 boneless/skinless chicken breast
  • 8 oz cream cheese, softened
  • 1 3/4 C Pepper jack cheese, shredded
  • 2 T green onion, chopped
  • 12+ slices bacon (more bacon is always the right answer)
  • Salt & Pepper to taste

DIRECTIONS

Pre-heat oven to 375.

Pound chicken to about 3/4 inch thickness.

You may find yourself asking, but how do I flatten a chicken breast? Well, Self, it’s not as hard as it may seem. Although it IS my least favorite part of the recipes I have used lately. It’s totally worth it when you bite into that piece of perfectly cooked chicken. You know how your chicken breast is all thick on one side and thinner on the other? It doesn’t cook evenly and it’s nearly impossible to wrap/stuff that way. So one breast at a time place it in a plastic bag, but don’t seal. Sealing it only traps air and makes the bag pop. I just place a chicken breast in a bag and use my left hand to hold the bag opening flat to the counter. I bang the mess out of the thick part of the chicken with my handy-dandy kitchen mallet. Like the one pictured. I use the flat side. I guess the bumpy side would be fine as well.

kitchen mallet
kitchen mallet

Mix cream cheese, pepper jack, and green onion together. I use my mixer just to make sure the cream cheese is stirred in well. Line baking sheet with parchment paper. Roll cheese mixture up in chicken breast and wrap with bacon. I use two pieces across and then go back at the end and put one more piece going the opposite way just to hold in all the goody goody stuff inside! Sprinkle with pepper and tiny bit of salt (or cajun seasoning). Bake for 30+ minutes (or until it’s cooked through). Add 5 minutes under the broiler to crisp up the bacon.

This recipe was adapted from a Facebook post.

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Simple Sausage Casserole

The next time you’re invited to a shower or brunch or, well, anywhere they want you to bring finger-foods give this baby a try. It’s super easy and oh so yummy! Once you make it you’ll have to limit the number of times you allow yourself to make it per year or else you’ll gain 30 pounds. But you’ll be super happy while eating it. 😉 Give it a whirl!

Simple Sausage Casserole

1 pound bulk pork sausage

8 oz cream cheese (softened)

2 – 8oz cans refrigerated crescent rolls

Preheat oven to 350º. Grease bottom of 9×11 baking dish. Roll one can of dough out into the bottom of the baking dish without separating. Press together seams together. Bake for 5 minutes. While it’s baking, cook the sausage in a skillet over medium heat until crumbly & beginning to brown; drain. Careful not to overcook the dough (take it out after 5 minutes, just long enough to let it get semi-firm). Stir the cream cheese into the cooked sausage. Spread over baked crescent roll dough. Top the sausage mixture with the remaining can of rolls, pressing seams together. Return to oven & bake until the top layer is golden brown, about 8 minutes.

ABOUT CORNBREAD MAMA

Living on a small family farm in the Southeast Cornbread Mama enjoys sharing about her life. Between being the wife of a cowboy, homeschooling mom to boy/girl twins, artist, and Christ-follower praying for a simple life in this crazy world Cornbread Mama finds comfort in writing about her family adventures here on the farm surrounded by 18 cows and calves, 2 donkeys, 3 dogs, and 9 chickens. So pull up a rocker and sit a spell.

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