Recipes: tested, tweaked, and two thumbs up!

I have several recipes that are healthy, low carb, crock pot and freezer friendly and feeds more than a family of 4 on a budget! These recipes have been tested, tweaked, and given two thumbs up by the hubby; I think they are very post worthy.

*Rotisserie Chicken is your new best friend! I can purchase 4 whole chickens at my local Sam’s Store for $ 4.98 each. that’s 4! already cooked, no work on my part for less than $20.00 um…YES! count me in. 🙂  Bring your chickens home, debone them, separate white and dark meat if you prefer and put into gallon size freezer bags, take out as much as you like per recipe. each recipe uses the same base and rotisserie chicken, except for the broccoli cheese soup.

Sorry there’s no images for each post, I lost them when I changed phones 😦

Chicken pot pie soup (No Bread and no baking= Quick, easy and low carb

  1. 2 Tablespoons of butter
  2. 2 Tablespoons of flour
  3. 3 Cups rotisserie chicken diced/shredded or chopped to your liking
  4. 1- can peas, no salt added and drained
  5. 1- can green beans, no salt added and drained
  6. 1- can carrots, no salt added and drained
  7. 1- bag broccoli florets thawed and chopped
  8. 1- Vidalia onion (small, diced and cooked till translucent and tender)
  9. 1- clove garlic ( cooked with the onion till translucent and tender)
  10. 1/2 carton of chicken stock or broth (which ever you prefer)
  11. 1 cup half and half
  12. 1/2 cup heavy whipping cream
  13. salt and pepper to taste
  14. dash of paprika
  15. 1 tsp of basil and oregano (dried herbs)

ok. before I start the directions you should know that I have a husband who loves the taste of onions but not the texture, so all my recipes I cook the onion and then add some water or broth to puree it in the blender and add to my recipes… See, I told you tweaked. LOL

In a large skillet or soup pot, cook your onions and garlic till tender and then remove from pan, (I usually drizzle a little olive oil for my onions and garlic to cook in). Melt butter then add the flour to make your roux, if you have never made a roux before please see this video here  practice makes perfect, you only need a light roux for most soup, stews, etc…

When your roux is cooked and to the correct color then add your stock and stir till incorporated and starting to thicken. Add half and half and stir, then add back in your onions and garlic, your chicken, veggies and spices, cook on med-low heat until bubbly, then add your half cup of heavy cream and stir, cook for an additional 5-10 mins and your ready to serve.

Recipe cost Approximately $ 8.00 meal (considering most people have garlic, butter, flour and spices) that’s  $2.00 a serving for family of 4! Since this feeds more like 6 that’s $1.33 a serving. * This recipe freezes very well and you can pop it into a crock pot on low straight from the freezer or microwave it in a pinch.


Broccoli Cheese Soup

This certainly falls into the 30 mins or less category. freezer friendly as well.

  1. 2 Tablespoons butter
  2. 2 Tablespoons flour
  3. 1 Tablespoon of olive oil
  4. 1 carton chicken stock
  5. 2-3 cups of water
  6. 1/2-1 small onion
  7. 1-2 cloves of garlic
  8. 2 large carrots or 1/2 bag of small bag of baby carrots chopped up
  9. 1- large or 2-small bags of broccoli florets thawed (if they are steam bags, go ahead and steam them while you cook the veggies, you save loads of time this way)
  10. 8 oz. of Velveeta Cheese (I purchase individually wrapped and use 2 of them)
  11. 1 Cup half and half (left over from prior recipe *wink *wink)
  12. 1/2 cup heavy cream (left over from prior recipe *wink *wink)
  13. salt and pepper to taste
  14. 1 tsp of each basil and oregano (I use dried herbs)

*Don’t throw the book at me for the velveeta cheese not being “healthy” I totally get that; however; this recipe just isn’t the same without it, seriously… We will just live on the edge for this recipe. 🙂 LOL! Also, if you like chicken in your broccoli soup then live a little more dangerously and throw some in too! if you have left over rotisserie by all means use it.

In a Soup pot drizzle olive oil and add onion and carrots cook till tender (abt 5-7 mins over medium-high heat) then add the garlic cooking till tender but do not burn the garlic, Remove veggies and set aside.

Add butter, when melted add flour and make a roux, see above recipe for link to making a roux if needed. Add the stock and stir till thickened. * Turn heat down to medium at this point.

Add Velveeta and half and half, stir; make sure to keep it stirred so the cheese doesn’t stick to bottom and burn, add seasonings at this time as well. while the cheese is melting chop any larger pieces of broccoli up, you want your broccoli to be bite size but not huge florets.

Add broccoli to the cheese mixture and add cooked veggies back to the pot, add water slowly stirring to see if you need more or less. Add heavy cream and cook for an additional 10-15 mins, stirring occasionally.

The Cheese makes this meal rich, it’s hearty enough for fall and winter, yet paired with a salad and you have a great spring and summer soup as well.

Recipe cost approximately $ 9.96 to make and feeds 8 people so that is just $ 1.25 per serving. * That liquid gold cheese is not cheap but we are living on the edge!


Chicken Carbonara- Low Carb and no Egg

Yes, You read that correct, No Egg! I am not an egg fan so I just find ways around them if I can; I promise you will not miss the egg in this, it will be rich and creamy all on its own. Also, it does have a tweak in it, and it’s loaded with veggies

Time to use some more of that Rotisserie Chicken again.

  1. 1 Tablespoon of olive oil
  2. 1 bag of carrots shredded
  3. 1 can peas no salt and drained
  4. 1 bunch of asparagus washed and cut
  5. 1 small container baby portabellas cleaned and chopped
  6. Roasted red peppers sliced (I use 2-3 out of the jar)
  7. 2 Tablespoons butter
  8. 2 Tablespoons flour * making a roux again, great things start with a roux!
  9. 1/2 Carton of Chicken stock
  10. 1/2 Cup heavy cream
  11. 1 cup of milk if needed
  12. 3 Cups of Rotisserie Chicken or more if desired
  13. 1 cup shredded parmesan cheese
  14. Salt and pepper to taste
  15. Dash of paprika

* Optional- If your diet allows or you prefer you can cook some whole wheat pasta and add to this dish.

Heat olive oil over medium heat and sauté carrots, asparagus and mushrooms- Remove from pan and set aside.

Make your roux with butter and flour, when it’s cooked to the light color and consistency you then add the chicken stock and whisk, add cream and parmesan cheese and stir to blend.

Next, add S/P and Paprika, Add Chicken and veggies, and roasted red peppers  to the sauce and any extra milk needed to the consistency you like; cook till heated thru approx. 10-12 min. Serve over pasta or enjoy just as is.

Recipe cost approx. $ 18.28 serves 6 people for a cost of $ 3.05 per serving, this is taking into consideration most people usually have butter, flour, oil, spices.

Keeping your menu budget friendly is very important; take advantage of sales, coupons, discount grocery stores such as Aldi and bulk stores such as Sam’s Club and Costco (make sure it’s truly a sale and you will use it). If you have other families who enjoy the same foods think about starting a food exchange to save time and money. The bonus is you get to set a day to hang out with all the girls and enjoy lunch, chat, and exchange meals.

Next Post will be how to have a meal exchange 🙂

*Photo courtesy of Pampered Chef

Hope you enjoy and be blessed, 











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