Grandma’s Stuffing Casserole

Description

Grandma’s Stuffing Casserole is a recipe I decided to put together because it gave me that feeling like my great-grandmother would make for Thanksgiving. As the great skillet was passed down to my mother. She would serve stuffing casserole with either chicken or pork chops and a kitchen full of other southern style foods to choose from. Brick By Brick Academy know’s that you will love this side dish! Enjoy Grandma’s Stuffing Casserole

Prep Time (Minutes)

30 min

Ingredients

  • sliced and skinned chicken strips (Chop into small pieces)
  • 1 tablespoon of light butter
  • 2 cups of corn bread stuffing
  • 1 Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
  • ½ cup milk (Almond Milk is really good)
  • ½ cup shredded Cheddar cheese
  • 1 cup of freshly diced green peppers
  • 1/4 teaspoon poultry seasoning (optional) – Include any additional seasoning of your preference

Steps

1. Heat “light” butter in medium skillet over medium-high heat.

2. Add chopped chicken into skillet and cook 8 to 12 minutes or until no longer pink. Remove chicken.

3. Lift skillet from heat onto a non-heated surface and combine stuffing in skillet according to package directions.

4. Include green peppers, poultry seasoning (optional), any additional seasons and be sure to stir.

5. Return chicken to skillet. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.

6. Once completed after 15 minutes allow the dish to sit sit for a few minutes before serving.

Tips

* 1 1/4 cup of water can be substituted for the milk. The milk could give this dish a bit more flavor.

* Consider to include chopped broccoli and/or chopped carrots to include vegetables for this serving.

* Try this for a great family holiday.

* Leave a comment and share this on your social media and tag us. @BrickByBrickAcademy

Penne Veggie Bowl

Description

The Penne Veggie Bowl is a gluten-free pasta dish that I put together for you that entails carbs, proteins, and many great nutrients from the veggies that are included with this recipe. Let me know what you think! Enjoy Our Brick By Brick Academy, Penny Veggie Bowl.

Prep Time (Minutes)

20 min

Ingredients

  • 6 ounces of uncooked gluten-free penne pasta (roughly 2 cups full)
  • 3 teaspoons of olive oil
  • 2 cut up garlic cloves
  • 1 1/2 cups of fresh chopped carrots
  • 1 1/2 cups of fresh broccoli
  • 1/2 cup of spinach
  • 1/4 medium chopped yellow bell pepper (1/2 cup)
  • 2 ounces of sliced mushrooms (optional)
  • 1/2 teaspoon of dried oregano
  • 3/4 cup of grumbled reduced – fat goat cheese (or fresh queso fresco)
  • 6 ounces cherry tomatoes, sliced into halves

Steps

1. Cook the gluten-free penne pasta according to the package directions. Drain the water and keep warm.

2. Place a large skillet onto stove that is nonstick and cook on medium-high heat.

3. Insert Oil, chopped clove garlic, carrots, broccoli, spinach and yellow bell pepper in that order.

4. Cook for about 3 minutes until vegetales are soft and continue to stir.

5. Combine oregano, tomatoes, and mushrooms (optional) and stir very well.

6. Allow this to cook for about 6-9 minutes and stir occasionally.

7. Mix the vegetables with the pasta and include the goat cheese or fresh queso fresco cheese. 8. Serve once completed

Tips

* If you want to add some type of meat or source of protein, consider: – chopped chicken – shrimp (grilled, blackened, baked) – steak strips

* 1 1/2 cups of Zucchini is another great vegetable to add or substitute for this dish.

Chicken Broccoli Potato Puffs

Description

Brick By Brick Academy has a special dish that is a really good side dish and can be served as an appetizer as well. This is our spin-off of The Golden Puffs. We thought about how cool would it be to try this dish with chopped up chicken, to include more protein. Let us know what you think. Enjoy the Chicken Broccoli Potato Puffs.

Prep Time (Minutes)

30 min

Ingredients

  • 1 cup of mashed potatoes
  • 1 Cup of Diced chicken chunks (sliced Rotisserie chicken is good to use, since its premade)
  • 1/2 cup of chopped spinach or broccoli
  • 2 egg white
  • 4 tablespoons of shredded Parmesan cheese
  • 1 container of black pepper or parsley(Optional to use for mashed potatoes)

Steps

1. Preheat oven to 410 Degrees F and spray 15-18 mini (2-inch) muffin cups with nonstick cooking spray.

2. Mix the mashed potatoes, chopped chicken, egg whites, broccoli, and 2 tablespoons cheese in a large bowl. Mix thoroughly, then dispense into each muffin cup holder.

3. Sprinkle the top of each muffin cup with remaining 2 tablespoons of cheese.

4. Begin to bake for 20-25 minutes or until the muffins are golden brown.

5. Once finished, use a butter knife to run around the edges, then use a fork to lift each muffin out.

6. Serve this dish while warm.

Tips

* If you have tried this dish, comment and let us know what you think, then tag 10 people onto any post on Instagram and tell them to follow @brickbybrickacademy

* Once you do that, Direct Message us with the title name of this recipe “Chicken Broccoli Potato Puffs” to be entered into our raffle of 5 free gifts a months.

The Finding Nemo Fish Soup

Description

The Finding Nemo Fish Soup was inspired by a few of my female fitness clients. I had a conversation with the few ladies and they suggested that I add a fish soup to my recipe menu. I asked them for their advice because this was my first time considering something like this. I went home that evening and I just like Nemo. I felt like a lost fish, looking for ideas to find a “fish.” In this case a fish recipe. Never in a million years I would thought that I would be creating my own custom recipes. Call me Chef Hearns. Enjoy The Finding Nemo Fish Soup.

Prep Time (Minutes)

30 min

Ingredients

  • 1 cup of meatless pasta sauce
  • 3/4 cup of chicken broth.
  • 3/4 cup of water
  • 1 teaspoon of garlic seasoning
  • 1 teaspoon of italian seasoning
  • 1 teaspoon of basil
  • 1/2 teaspoon of salt
  • 3/4 uncooked small pasta shells
  • 4 ounces of fresh flounder (cod, turbot, or halibut) cut into 1 inch pieces
  • 2 cups of frozen veggies (Consider carrots, broccoli, and cauliflower)
  • 1 handful of fresh spinach

Steps

1. Combine water, broth, each of the listed seasonings, salt, pasta sauce, in a saucepan on medium heat.

2. Increase heat to boil and add in pasta.

3. Occasionally stir for 4 minutes

4. Begin to insert the fish, frozen veggies and spinach.

5. Reduce heat to medium low.

6. Occasionally stir again.

7. Check to see if fish has began to flake and pasta is tender.

8. Reduce heat and begin to serve this tasty meal.

Tips

* Shelled noodles are also good for soups

Veggie Chicken Noodle Soup

Description

This Veggie Chicken Noodle Soup entails diced chicken, celery, chopped carrots, fresh thyme, parsley, and more. If you are ever having a fever, if you want a energy boost and wanting some nutritional vitamins, this will be an amazing fit for you. Enjoy our Veggie Chicken Noodle Soup.

Prep Time (Minutes)

30 min

Ingredients

  • 2 handfuls of fresh baby spinach
  • 1/2 cup of chopped carrots
  • 7 cups of chicken broth
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1 1/2 cup of diced cooked chicken (rotisserie chicken or roast chicken breast in a skillet are good to consider)
  • 2 tablespoons of olive oil
  • 12 ounces wide egg noodles (or your favorite noodles or pasta preferences) – Gluten Free would be a considerable choice.
  • 1 1/2 teaspoon of fresh thyme (use dried thyme if you do not have any fresh thyme).
  • 1 tablespoon of fresh parsley (minced)

Steps

1. Combine 1/3 cup of broth, celery, carrots, and spinach. (Heat on medium-heat) for 10-16 minutes.

2. Stir occasionally and be sure to check for veggies to become tender.

3. After veggies become tender, include the renaming broth.

4. Add in the parsley, thyme, salt, pepper, olive oil, and the wide egg noodles.

5. Cook until tender

6. Combine chicken into the saucepan and reduce heat to medium.

7. Once this serving is completed, allow the dish to sit for a few minutes being serving.

Tips

* A side of crackers of your choice would be great to add to this serving.

Meatball Soup

Description

Our Meatball Soup is a simple make and very nutritional providing you with protein, carbs, vitamins, and more. If you are feeling down and needing a boost of energy, this will be a really good soup to prepare. Enjoy our Meatball Soup.

Prep Time (Minutes)

30 min

Ingredients

  • * 1 package of frozen italian sausage meatballs (or ground turkey and prepare into meatballs).
  • 2 cans of italian-style stewed tomatoes.
  • 2 cans of beef broth
  • 1 can of mixed vegetables
  • 2 handfuls of fresh spinach
  • 1 cup of uncooked rotini pasta or small macaroni
  • 1 teaspoon dried oregano
  • 2 teaspoons of basil
  • * CONSIDER TO INCLUDE ANY PEPPER OF YOUR CHOICE

Steps

1. Thaw frozen meatballs OR use ground turkey / ground beef and season.

2. Heat the meatballs and prepare according to packaged directions if you use the frozen meatballs. If you hand make the meatballs you can prepare over the stove or use oven. (Be sure to preheat oven if you prepare the meatballs that way).

3. Combine tomatoes, spinach, mixed vegetables, pasta, broth, and oregano in a large saucepan.

4. Heat stove to medium-high and add the meatballs to the saucepan.

5. after 5 minutes, reduce heat to medium-low

6. Cook for an additional 10 minutes or until pasta is tender.

7. Allow this serving to settle before serving.

Tips

* Glazed meatballs are also really good to make.

* salt and pepper to taste, celery, carrots, and garlic are a few additional ingredients to consider to include.