Creamy Turkey Sausage Zucchini Bake

Pure low carb guiltless comfort food that can be served as a main entree or side dish. This casserole freezes well.

Creamy Turkey Sausage Zucchini Bake

This casserole is a savory blend of turkey sausage, zucchini, and a creamy sauce. The topping is not necessary.  However if you do prefer something crispy (but low carb)- crushed pork rinds work  well!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 12 oz. tube turkey sausage
  • 4 6-8" zucchinis
  • 1/2 c. onion coarsely chopped in bite-size pieces
  • 10.5 oz. can condensed cream of chicken soup
  • 1/2 c. sour cream
  • 2 c. crushed crackers, chips, or pork rinds not necessary, only if desired
  • 2 tbs melted butter only if crispy making with topping

Instructions
 

  • Preheat oven to 350°F. Lightly spray a 2qt. baking dish with cooking spray; set aside.
  •  In a 12-inch skillet, cook sausage over medium heat until brown. 
  • Slice zucchinis and onion into bite size pieces and add to skillet with turkey. Drain off excess fat. 
  • In a large bowl, combine soup and sour cream. Fold in sausage, zucchini, onion mixture.
  • Spread sausage mixture in prepared baking dish. Bake, covered for 15 minutes. Uncover and add crushed topping, drizzle with butter and bake for 15 minutes more to crisp topping.

About Me

Wait – what happened?!

It feels like hubby just snapped this picture last week and now everyone is big and [very] busy!
c.2010

This is one of my favorite memories~ we were juggling home school group, t-ball practice, Awanas at 7,  but first  [squeeze in] dinnertime!

Hello, my name is Jennifer and I love to make new recipes, meal plans, and anything that makes busy life simpler. Come on in, relax with a cup of coffee and toss together one of our quick and simple snacks.

Taco Zucchini Canoes

Ingredients
3 medium zucchinis 6-8″
1.25 lb of ground beef 
1 envelope taco seasoning
1/2 c diced onion 
1/2 c. diced green pepper
1/2 c. black beans
1/2 c. Rotel tomatoes
1/2 c. corn
1/3 c catsup 
1 1/2 shredded cheddar divided

Instructions cut ends off zucchinis. Laterally slice zucchinis in half, leaving a 1/2 inch bedding. 
in a skillet, brown beef, onion, green pepper.  Salt and pepper to taste. remove from heat. Stir in beans, tomatoes, and corn. Remove from heat and blend in ketchup and one cup of the shredded cheddar.
spoon into zucchini shells / boats. Place in a greased 17 by 9 inch baking slash lasagna dish. top with remaining cheese. Bake uncovered at 350 for 30 minutes. Zucchini should be tender.

Chicken Salad

This is a summertime staple. Whether it’s lunch, dinner, a quick low- carb snack, a party/ shower main dish to serve on a croissant, or our favorite~ paninis, this chicken salad is sure to please!

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Chicken Salad

No pots and pans are required with this recipe. A can opener, large mixing bowl, firm mixing spoon, cutting board, and sharp knife are the only kitchen utensils needed.
Prep Time 10 mins
Total Time 10 mins
Servings 4

Ingredients
  

  • 1/4 cup carrots diced
  • 1/4 cup celery diced
  • 1/4 cup onion diced
  • 1/4 cup cucumber diced
  • 1 can canned chicken 12.5 oz Kirkland chunk chicken
  • 2 tbs real mayonaise more or less may be used according to preference
  • dash salt & pepper according to preference

Instructions
 

  • To begin, drain the chicken, break up the the chicken in large mixing bowl
  • Secondly,combine the chopped vegetables and stir in a quarter cup of mayonnaise
  • Finally, the most favored low- carb way of serving (and eating) this is in a heart of Romaine lettuce boat.

Notes

To make chicken salad paninis: replace the diced carrot and cucumber with 1/2 c. shredded mozzarella
spreads on 4 standard slices of bread, topped with a tbs Italian Dressing, a tomato slice and another slice of bread.
My favorite grill for this sandwich is the George Foreman Grill.

Creamy Cheesy Chicken, Broccoli,Rice, & Cheddar Bake

This is not just an easy dinner to pull off on a busy weeknight, but I have doubled it and used it for a home fellowship group for well over 10 people. The crispy buttery goodness of this meal also qualifies it as a comfort food!

I love to stock up on the 12.5 ounce cans of chunk chicken. Walmart’s Great Value brand or Costco’s Kirkland brand are my favorites.

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Chicken, Broccoli,Rice, & Cheddar Bake

This recipe doubles well. It also freezes excellently. It can be made with ingredients from your pantry except for the fresh broccoli.
Servings 6

Ingredients
  

  • 1 can chunk chicken drained
  • 2 cups cooked rice perfect whole grain rice link
  • 1 cup chopped broccoli coarsely chopped crown
  • 1 cup milk
  • 1 can cream of chicken condensed soup
  • 1 cup shreaded cheddar shredded colby jack works well too!
  • 1 teaspoon garlic salt *for lower sodium use 1/2 tsp garlic powder
  • 1/2 teaspoon pepper
  • 1 tube Ritz Crackers Saltines work well too!
  • 4 tablespoons melted butter

Instructions
 

  • drain the chicken
  • in a large mixing bowl combine the chicken, the cooked rice and the chopped broccoli
  • Creamy Cheesy Sauce: in a separate bowl whip together the condensed soup, a cup of milk, a cup of shredded cheese, the garlic salt and pepper
  • Fold the Creamy Cheesy Sauce into the chicken rice and broccoli mix
  • spread in a lightly greased13 x 9 pan
  • crush the tube of crackers, sprinkle on top of casserole, drizzle with the melted butter
  • bake at 350 for 30 minutes.
  • Bon Appetit!

Notes