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High Protein Recipes

Giant Chicken Poppers

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Use the Chicken Cannelloni filling to stuff whole green chilies. Use canned chilies since they’ve already been cooked and the seeds and membranes have been removed.

Roll the stuffed chilies in soy, chestnut, coconut, brown rice or whole wheat flour, then in beaten egg, then in whole wheat bread crumbs or panko.

Saute over medium high heat in a little extra-virgin or canola oil. Drain on paper towels.

 

High Protein Recipes

Chicken Canneloni

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By now you shouldn’t be surprised that this recipe has several variations and a companion recipe (to be posted tomorrow) for using the leftovers.

Preheat oven to 350 degrees.

In large bowl mix

  • 2 cups chopped cooked chicken
  • 2 cups shredded mozzarella, provolone, jack, or cheddar cheese
  • 1/2 cup (6 ounces) softened lo-fat cream cheese
  • 2 cups roasted red bell pepper
  • 1 small can chopped green chilies, drained
  • 2 cloves garlic, diced

Pour 1/2 cup bottled tomato pasta sauce or pureed red bell peppers into the bottom of a large baking pan .

Spoon 1/4 to 1/3 cup chicken filling onto 2 brown rice wrappers or 2 sections from a whole wheat filo sheet cut into quarters stacked on top of each other. Roll and place seam side down in the baking dish. Spoon pasta sauce in a stripe across each roll, sprinkle with more shredded cheese.

Bake uncovered for 30 minutes, until heated through and cheese is melted.

Variations:

Substitute one of the following for the red bell pepper and green chili:

  • broccolli
  • spinach
  • cauliflower
  • onion
  • canned tomato, drained
  • eggplant
  • zucchini

Substitute diced baked tofu for the chicken.

Use leftover filling to make Giant Chicken Poppers.

 

High Protein Recipes Vegetarian

Country Chicken Casserole

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casserole

Amazing what kinds of things you’ll think up when you have hungry kids, little time and even less patience.  Necessity is the mother of …  good recipes :)

Preheat oven to 350 degrees.

Melt a little extra-virgin olive oil and butter in a flameproof casserole dish or Dutch oven.

Add 4 cups fresh or frozen chopped vegetables and saute until al dente.

Turn off heat and stir in

  • 2 cups cooked chicken
  • 1 cup shredded cheese
  • 1 can condensed cream soup
  • 1/2 cup sour cream, creme fresche or yogurt (I like to mix 1/2 sour cream and 1/2 yogurt)

Bake, uncovered for 20 minutes until hot and bubbling. Sprinkle 1 cup shredded cheese over top of casserole and bake for another 10 to 15 minutes until cheese is melted.

This recipe is so easy to vary and have a completely different dish each time. Below are some of my favorites, but please add to the Comments if you come up with a winner.

Broccoli with Cream of Chicken or Cream of Celery Soup
Mushrooms with Cream of Mushroom Soup
California Veggie Mix with Cream of Celery Soup
Cauliflower with any cream soup
Asparagus with Cream of Asparagus, Cream of Chicken or Cream of Celery Soup