Clean Sweep of the Week!-Time for a casserole!

Loaded Baked Potato & Chicken Casserole

 

That looks yummy and you can find the original recipe and post here:

http://www.deliciousasitlooks.com/2013/05/loaded-baked-potato-chicken-casserole.html

I love a good challenge, let’s look at the regular recipe together and you try to pick out the “major offenders”!

serves 4

Ingredients

3 – 4 medium russet potatoes, scrubbed and diced (about 1.5 lbs. or 4 1/2 cups)
1 lb. boneless, skinless chicken breasts, diced 4 slices bacon, cooked crisp, cooled and crumbled
1 1/2 cups shredded cheddar cheese
4 green onions, sliced (green parts only for low-FODMAP/low-fructose)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into small pieces

Directions

1. Heat oven to 350 degrees F. Lightly grease a 9″ x 9″ baking pan or casserole dish.
2. Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, and half the green onions.
3. Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper. Pour heavy cream over top of casserole and then dot with the butter. Cover with aluminum foil and bake in the preheated oven for 1 hour. Uncover and bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted. Serve.

Nutrition Facts: Calories: 640 Fat: 40.5g Sat fat: 22g Carbs: 32 Fiber: 3 Sugar:3g Protein: 40g

Clean Sweep Recipe Switches!

Ingredients
Serves 4

2 medium sweet potatoes (about 250-300g measured), scrubbed and diced
1 large Jicama or Turnip, scrubbed, peeled and diced
1 lb. boneless, skinless chicken breasts, diced
2 slices fresh (if you can get it) bacon, cooked crisp, squeezed of grease, cooled and crumbled
1 cup reduced fat cottage cheese, 1 tbsp almond milk, blended until smooth
1/2 cup shredded 2% cheddar cheese
4 green onions, sliced (green parts only for low-FODMAP/low-fructose)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 servings egg substitute
1 whole egg, mixed with egg substitute

Directions

1. Heat oven to 350 degrees F. Lightly grease a 9″ x 9″ baking pan or casserole dish.
2. Toss the potatoes, jicama (or turnip) and chicken together in a bowl.
3. Season with salt and pepper, to taste
4. Mix the egg mix and cottage cheese mixture together and pour ¾ of the mix over the potato/chicken mix, tossing well.
5. Pour mixture in the casserole dish, top with remaining cottage cheese/egg mix, cheese and crumpled bacon bits, then half the green onions, reserving the rest for fresh garnish.

1. Cover with aluminum foil and bake in the preheated oven for 45 minutes hour. Uncover and bake another 30 minutes.

   NEW Nutrition Facts: Calories: 309 Fat: 10g Sat fat: 4g Carbs: 16 Fiber: 3 Sugar:8g Protein: 38g

You get your veggies and your protein all in one dish and done!

To Your Happy Plate,

Liz Jackson