Life from The Rock Rachel Mumolo

Low Carb Cheesy Chicken Corn Casserole

1 lb cooked and chopped chicken breast or thighs
½ lb bacon cooked and crumbled
1 15 oz can of corn
4 oz cream cheese, softened
½ cup shredded pepper jack
1 cup shredded sharp cheddar ​
½ cup shredded parmesan
1 4oz can diced jalapenos
Salt and pepper
¼ cup half and half
1 tsp paprika
1 tbsp garlic powder

1. Preheat oven to 350 degrees.
2. In a mixing bowl add ½ cup cheddar cheese, pepper jack, parmesan, jalapenos, garlic powder, paprika, salt, pepper, half and half. Stir until combined.
3. Add corn chicken and ½ of the bacon crumbles.
4. Pour into greased baking dish and top with remaining cheddar and ½ the bacon crumbles.
5. Bake for 25-30 minutes or until bubbly.

Buttermilk Biscuit Chicken Pot Pie
2 cups chicken cubed
3 tbsp butter
2 carrots, chopped
2 celery stalks, chopped
1 small onion, diced
2 cloves garlic, minced
¼ cup flour
1 tsp salt
1 tbsp pepper
1 tsp dried thyme
1 tsp dried oregano
½ tsp red pepper flakes
1 ½ cups chicken broth
½ cup heavy cream
¾ cup frozen peas
¾ frozen corn
5 Grands buttermilk biscuits, cut into 1/8 pieces

1. Preheat oven to 375 degrees F
2. Heat butter over medium/high heat in a large skillet, add onions, cook for 2-3 minutes. Add the celery, carrots, and garlic, cooking until tender.
3. Add the flour, pepper, salt, thyme, oregano, and red pepper, stir for about 2 minutes, then add the chicken broth and cream. Reduce heat to medium/low and whisk until smooth and sauce has thickened, about 10 minutes.
4. Add the frozen peas, corn and chicken and let simmer together for about 5 minutes, stirring occasionally. Set aside.
5. Add mixture to baking dish. Top with uncooked biscuit pieces and bake for 25 minutes or until the biscuits are thoroughly cooked through and filling is bubbly.

Chicken and Dumpling Soup
-1 lb chicken breast, diced
-2 tbsp olive oil
-1 small onion, chopped
-3 celery stalks, chopped
-3 carrots, chopped
-2 garlic cloves, minced
-2 dried bay leaf
-½ cup flour
-6 cups chicken broth
-1 cup heavy whipping cream
-pepper
-2 cups bisquick box mix
-¾ cup milk

1. Add olive oil to a soup pot over medium heat.
2. Add onions, cook for 2 minutes then add the carrots, celery and garlic, cook until softened.
3. Add diced chicken and bay leaves, cook until chicken is slightly brown.
4. Sprinkle in the flour and cook for a few minutes, then add broth.
5. Cook over medium heat for about 30 minutes or until the chicken and vegetables are cooked.
6. When the soup in almost done, start the dumplings. In a bowl stir the bisquick and milk together.
7. Add heavy cream.
8. Once dough is combined add tbsp spoonfuls of the dumplings to the soup. Reduce heat, cook for 10 minutes, then cover and cook for another 10 minutes or until dumplings are cooked through.
9. Pepper to taste.
10. Enjoy!

Garlic Parmesan Mushroom Chicken
-1.5 lb chicken breast
-2 tbsp olive oil
-salt
-pepper
-3 tbsp butter
-8 oz sliced cremini mushrooms (or whatever mushrooms you got)
-2 garlic cloves, minced
-2 tbsp flour
-1 tsp garlic powder
-½ cup chicken broth
-1 cup heavy cream
-½ cup parmesan cheese, grated


1. Pour olive oil into a large skillet over med/high heat. Salt and pepper chicken and add to skillet. Brown on both sides and cook until no longer pink in the center. Remove chicken from pan and set off to the side.
2. Turn heat down slightly and add the slice mushrooms to the same skillet the chicken just cooked in for a couple minutes or until tender. Remove from the pan and set aside.
3. Melt the butter in the same skillet over medium/low heat and add the minced garlic. Add flour and stir until it thickens.
4. Using a whisk Add the heavy cream and the chicken broth, garlic powder, ½ tsp pepper and ½ tsp salt. Bring to a simmer and let it cook until it starts to thicken. Add parmesan
5. Add the mushrooms and the chicken back to the sauce and cook for another 5 minutes.
6. Serve with whatever yummy pasta you want.

This is a lightened version of loaded baked potato soup. Half potatoes, half cauliflower and way less butter and milk that most recipes. Every little bit of calorie cutting helps.

Lightly Loaded Baked Potato Soup

-½ lb bacon cooked and chopped up
-½ stick salted butter
-2lbs red potatoes peeled and chopped
-1 lb steamed riced cauliflower
-1 small onion chopped onion
-2 cloves of garlic
-¼ cup flour
-2 cups chicken broth
-1 cup milk
-1 cup heavy cream
-salt
-peppper
-2 cups sharp cheddar
-bunch of green onions chopped
-½ cup sour cream



1. Melt the butter in a pot, add onions sautee for a couple minutes over medium heat. Add the garlic and potatoes, cook for about 7 minutes stirring occasionally.
2. Stir in flour, salt and pepper. Cook for 3 minutes on medium-low heat.
3. Add the chicken broth, milk and heavy cream, bring to a boil
4. Turn the heat down and simmer for about 10 minutes or until potatoes are cooked
5. Add steamed riced cauliflower, simmer for another 7 minutes
6. Stir in cheddar, sour cream, bacon and green onion.
7. Top with more cheese, green onion, and bacon crumbles
8. Enjoy!

KETO TURKEY SHEPARD’S PIE
Serves 2-4
-1lb ground turkey (any ground meat would work)
-1 large carrot
-1lb riced cauliflower
-2 celery stalks
-2 cloves garlic
-1 small onion
-1 tbsp powdered garlic
-1 tbsp tomato paste
-1 tsp worcestershire
-salt and pepper (to taste)
-2 tbsp olive oil
-2 tbsp salted butter
-2 tbsp heavy cream
-1 cup shredded mozarella

1. Preheat the oven to 350F
2. Dice the veggies and mince the garlic
3. Add olive oil to a large frying pan over medium heat. Put in onions first for a couple minutes then add the carrots and celery and cook for another 5 minutes (or until soft). Add minced garlic and cook for 1 more minute.
4. Add the ground turkey and cook until browned. Add salt, pepper, garlic powder, worcestershire and tomato paste and stir for a couple minutes until everything is all mixed together. Turn off heat and place to the side
5. For the mashed cauliflower I usually just buy the already riced cauliflower that you can steam in the bag. (Doesn’t get much easier than that and I like the texture better)
6. In a bowl add the steamed cauliflower, butter, heavy cream, ½ of the mozzarella cheese, garlic powder, salt and pepper. Blend it (I use an immersion blender, but you can use whatever you got to make it smooth).
7. Put the meat a baking dish, then spread the cauliflower mash over the meat mixture. Sprinkle the rest of the cheese on top and bake for 30 minutes or until golden brown.

Bougainvillea ❤️

Chicken pita sandies with feta fries and pickled red onion.

Damn roscoe’s 🍗🍗🍗