Friday, May 30, 2014



After our very very long winter, we are now having a very hot end of May.  I think we hit 90 today.  So I don't like to do anything in the stove or oven.  I decided to do a microwave dish.  This was contrived from my Microwave Spinach Lasagna recipe as sort of a chicken version.  It's not exactly a chicken lasagna though. You could make it with alfredo sauce if you don't want to make my sauce. But I made a chicken cream sauce. My hubby does not like cream cheese in sauces and he doesn't like alfredo sauce. So if you want it to be a chicken alfredo and spinach lasagna, without the noodles, just use a 16 oz jar of alfredo sauce. Either way, I think it's a keeper!

I did not bake this in the oven. I used my microwave so the instructions are for microwave.  If you prefer the oven, I would guess 350F for 30 to 40 minutes, as most casseroles.


1 pound  chicken breast
   salt and pepper -- as you like
   garlic powder
   onion powder
   italian seasoning -- (all seasonings just sprinkled on over chicken to taste)
                        Cream Sauce
 1/4 cup  butter
2 tablespoons  arrowroot powder
1 teaspoon  chicken bouillon -- or chicken soup base such as "Better Than Bouillon"(gluten free, no msg)
1/2 teaspoon  onion powder
1/2 teaspoon  garlic powder
1 cup  chicken broth
3/4 cup  unsweetened almond milk (original)
                      Spinach-ricotta layer
1 cup  frozen spinach -- thawed, all water squeezed out
1 cup  ricotta cheese
1 large  egg
1/4 cup  low carb *bread crumbs -- (if you have them, or almond meal and parmesan toasted in a pan to make crumbs)
1/4 tablespoon  red pepper flakes

1 cup  mozzarella cheese
1/4 cup  parmesan cheese

Place chicken in crockpot and sprinkle with salt and pepper, garlic powder, onion powder, and Italian seasoning.  Cook on high for 2 1/2 to 3 hours.  Remove and chop into cubes. Save the broth for the cream sauce. I came out with a cup of broth without adding any water to the chicken.

Cream Sauce: In medium saucepan, add butter, arrowroot powder, chicken bouillon, onion powder, and garlic powder.  Bring to a boil, stirring all the while until very bubbly.  VERY SLOWLY, add the chicken broth and almond milk stirring constantly.  Let it come again to a boil, and lower heat and stir for 1 minute.  Add to chicken and mix together.

Spinach-Ricotta layer: In a medium bowl, mix together spinach, ricotta cheese, egg, 1/2 of bread crumbs, and red pepper flakes. Stir together well.

Spray 9 x 9-inch baking dish with non-stick cooking spray.  Layer 1/2 of the meat sauce.  Top with the Spinach-Ricotta mixture.  Sprinkle Mozzerella cheese on top.  Add another layer of remaining meat sauce. Sprinkle remaining bread crumbs and parmesan cheese on top.

Place in microwave and cook on high for 3 minutes, then cook 15 to 18 min. power level "50".  Let sit for about 5 minutes after removing.

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6 Servings/Per Serving: 358 Calories; 26g Fat (64.8% calories from fat); 26g Protein; 6g Carbohydrate; 1g Dietary Fiber; 135mg Cholesterol; 476mg Sodium.  Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 3 Fat.

NOTES : *Bread crumbs are not listed in nutrition info, because it will depend on what kind of bread you use, or if you use a substitute

Sunday, May 4, 2014


Kefir is the best probiotic food I know of and delicious to boot! I've been making kefir a lot lately. I have the same grains I had since 1998! They are hearty and last forever if you take care of them right. I usually get it out for a while and then freeze my grains again, because I get tired of making it.  But my whole family has benefited from the probiotics of kefir and kefir laban (cheese). I made a video of how to make kefir cheese a while back. So I'll post that again here for you.

It most likely will not work to make kefir cheese from store bought kefir.  I don't know why.  I only know I tried it with one brand and it did not make cheese.  The store bought kefir does not have as much probiotic as if you have the grains and make it yourself.  Dom's site is the best source I know of for information on making kefir and kefir cheese.

This is what my kefir laban looks like. I used 1/4 cup of it for this dessert.


1/4 cup  kefir cheese, plain (*see note)
2 tablespoons  heavy cream
liquid sweetener to equal 2 tbs to 1/4 cup -- (depending on your taste) I used this: 
EZ-Sweetz Debittered stevia
1/2 teaspoon  vanilla extract
2 tablespoons  strawberries -- chopped

In a small bowl combine kefir cheese, heavy cream, sweetener, and vanilla extract. With an electric whisk, whip for about 1 minute or until very smooth and creamy. 

Transfer into serving dish and top with strawberries.  Add some whipped topping if desired.

  "Ginny's Low Carb Kitchen"
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1 Serving: 240 Calories; 24g Fat (87.4% calories from fat); 3g Protein; 5g Carbohydrate; trace Dietary Fiber; 72mg Cholesterol; 53mg Sodium.  Exchanges: 0 Fruit; 0 Non-Fat Milk; 2 Fat.

*NOTE: The nutritional info for kefir laban is not exact.  It will depend on what type of milk you made it with and how long you let it culture.  The longer it is cultured, the less carbs there will be in it.  So the nutrition information is an estimate according to what I used.  I use whole milk and culture it for 24 hours and sometimes longer.

Saturday, May 3, 2014



I just got back home Thursday, after spending a week visiting my mom and helping out after she had hip replacement surgery.  I was exhausted when I got home, and was really hungry for something good, but also something quick and easy to prepare! I had all the ingredients for this on hand, thankfully, and it took very little time to throw together, microwave, and I was soon relaxing with a very tasty lasagna in a soup mug. I only wish I had thought of it before my trip, so I could have had it as a lunch option while there.  I have a difficult time when away from home, thinking of easy foods that I can either take along, or make easily at someone else's house.

I don't have small kids anymore, but I'm thinking, if you have children, they would love this.  It would be a great kid's meal.  I only have big kids now... adult kids that is, but this is great for any age.  I am thinking it will be a lunch I'll make for myself often.

I made a quick video for you so you can see how I put it all together.



1 tablespoon  Classico Pizza Sauce
1/4 cup  ricotta cheese
2 tablespoons  Parmesan cheese
1/4 teaspoon  garlic powder
1/4 teaspoon  onion powder
1/4 teaspoon  oregano
1/8 teaspoon  salt
2 tablespoons  mozzarella cheese
1 Pork Sausage Patty, precooked, chopped
2 tablespoons  Classico Pizza Sauce
2 tablespoons  mozzarella cheese

Spray 1 soup mug or small bowl with non-stick cooking spray.

Add 1 tbsp pizza sauce and spread on the bottom of your mug.

In small bowl, combine ricotta cheese, Parmesan cheese, garlic powder, onion powder, oregano, and salt. Mix together well.  Pour into soup mug on top of pizza sauce.

Add 2 tbsp mozzarella cheese on top.

In small bowl, mix pork sausage with 2 tbsp pizza sauce and spread on top of cheese mixture.

Sprinkle 2 tbsp mozzarella on top. Microwave 2 to 2 1/2 minutes on high. Let cool for a couple minutes.

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Makes 1 Serving: 478 Calories; 38g Fat (71.1% calories from fat); 24g Protein; 10g Carbohydrate; 1g Dietary Fiber;


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