Category Archives: Casseroles

Casseroles, Main Dish, Poultry, Recipes

Quick Summer Meal in One Dish

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With the hot weather we’ve had lately, I looked to a quick and easy chicken and broccoli dinner that didn’t heat up the kitchen too much. This might work in a microwave, but it would lack the crispiness of the cheese from the oven. However, all the needed ingredients can be cooked in a microwave, and you can use pre-cooked chicken.

This is a recipe I saw on Facebook from KetoSnacks with a few additions to add a bit more seasoning. I also added one cup of cubed and steamed turnips to the mix to add a little more bulk. They are optional.

Serve with a side salad if you trust the lettuce. Or you could use a nice Mediterranean salad with onion, tomatoes, cucumber, and feta cheese in a vinaigrette. Or have just a piece of low carb toast with it.

Easy Low Carb Chicken & Broccoli Alfredo Dinner

Ingredients:

2 cups diced chicken, fully cooked
12 broccoli, steamed
1 cup turnips, peeled, cubed, and cooked
1 cup Alfredo sauce Bertolli
1 cup shredded mozzarella
4 tbsp bacon pieces, fully cooked
1/2 tablespoon Mrs. Dash Regular Seasoning
1 teaspoon Garlic Powder or minced garlic
1/2 tbsp Oregano powder

Directions:

Preheat oven to 375 degrees F.

Grease a large baking dish with butter or oil spray.

In a large bowl, add all the ingredients and mix well.

Pour into the baking dish and use a spoon to spread it evenly.

Cover with foil and bake for 20 minutes. Remove the foil and bake 10 more minutes until the food is lightly browned.

Let cool 5 minutes, cut into four pieces and serve.

Makes 4 servings.

Nutrition Information per servings:
Calories: 428 Fat: 29g Sodium: 443mg Carbohydrates: 11g Fiber: 3g Protein: 32g Net Carbs: 8g

If you don’t use the turnups, it is Net Carbs 6.67g

This can also be made with cauliflower substituting for broccoli or turnips for about the same carb count.

Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. Although they are a close calculation, your results may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.

Copyright 2026 by Rene Averett, Skinny Girl Bistro

Casseroles, Poultry, Recipes

An Easy and Delicious Casserole

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Hello all… Autumn is on its way, but summer is still in full force,
Although the last few days here in Reno have felt like November. But it will get hot again soon. I had planned to publish a recipe earlier this month, but the heat was muggy. I found it easiest to just grab a fast-food salad for dinner.
But a friend gifted us several beautiful yellow squashes. They were pretty large and very flavorful, so one-half of one big one was enough for this really delicious casserole. Made with a low carb bread–I used Timberwolf, but any 1 Net carb per slice bread will work–it is more like a strata than a crust base. See this post for other bread options:
It will make four hearty portions or six smaller ones that are great when rounded out with a salad.

Southwestern Squash and Chile Bake

Ingredients
1 tbsp olive oil or butter
1 small red onion, thinly sliced
2 cloves garlic, minced
1 yellow squash, halved and thinly sliced
1–2 green chiles, chopped (adjust for heat)
½ lb sausage or ground turkey (browned)
½ cup bacon pieces (optional, for smoky depth)
2–3 slices low-carb bread, cubed
6 eggs
¼ cup milk or cream
Salt, pepper, cumin, smoked paprika
Optional: shredded cheese (cheddar or pepper jack)
 Instructions:
1.     Preheat oven to 375°F (190°C). Grease a baking dish.
2.     Sauté aromatics: In a skillet, heat oil and cook red onion until soft. Add garlic, squash, and green chiles. Sauté until squash is tender.
3.     Layer the base: Spread cubed bread in the baking dish. Top with sautéed veggies, cooked sausage or turkey, and bacon bits.
4.     Whisk eggs with milk, salt, pepper, cumin, and paprika. Pour over the layered ingredients.
5.     Top with cheese if using. Let sit for 5–10 minutes so bread absorbs the egg mixture.
6.     Bake for 30–35 minutes until set and golden. Let cool slightly before slicing.
Serves 4 to 6 people
Nutrition Info per servings (4 servings)
Calories: 398  Fat: 27g Sodium: 723 mg, Carbohydrates: 14 g, Fiber: 8.9 g,   Protein: 31 g  Net Carbs: 5.1 g
Nutrition Info per servings (6 servings)
Calories: 266  Fat:18 g Sodium: 482 mg, Carbohydrates: 9.6 g, Fiber: 6 g,   Protein: 21 g  Net Carbs: 3 g
This recipe is in my “make again often” file. Give it a try and let me know if you agree.

Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. Although they are a close calculation, your results may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.

Content Copyright 2025 by Rene Averett