The word recipe originally was receipt and mostly used to refer to a prescription or medicine. For medicine, the ingredients needed to be precise. It needed to be accurate. It need to be done again and again.

Yet, when it comes to cooking, I usually take a little bit of this and a little bit of that. I once made fried chicken and gravy, not from a recipe but from memory and years of watching my mom cook a perfect bird on a Sunday afternoons.

In typical form, the other night I was working on dinner. I’m the cook that takes what I have to come up with an edible meal. Because survival.

I had about a cup of roasted turkey breast, a big bag of cauliflower rice, and box of butternut squash soup.

Hmmm. What to do?

I made a casserole. No cheese. Check for Keck doesn’t like cheese. No milk or cream. Check because no milk and cream is used for coffee.

Tada: Low Carb Turkey Casserole a la Kris.

To get it right again, here’s the recipe.

  • One, three pound bag of cauliflower rice (If frozen thaw and drain off excess water.)
  • One small onion, diced
  • One to two stalks of sliced celery
  • Course salt to taste
  • A sprinkle of sage to taste
  • Pepper to taste
  • Three gloves of garlic, diced or smashed
  • Two cups carrots, cut length-wise in one-inch chunks
  • Two cups zucchinni, cut length-wise in one-inch chunks
  • Two cups Brussels sprouts, quartered and cored
  • One box (17.6 ounces) butternut squash soup
  • Four cups diced turkey breast, chicken breast, or other diced, pre-cooked meat
  • Sliced mushrooms, optional

Mix all these ingredients, except the mushrooms, together in a large bowl. Prepare a casserole dish with nonstick spray or oil. (To make it even better, you could saute the onion, garlic, celery, salt, sage, pepper in a large pan before mixing it in the bowl. Add the carrots and Brussels for a little head start.)

Turn the mixture into the casserole dish. Sprinkle the top with mushrooms. Bake in a 350 degree Fahrenheit oven for 20 minutes. (I opted to cook it until it bubbled and was warm throughout to keep the veggies a bit crispy.)

We’ve eaten on it all week. Make sure you use enough protein. I didn’t quite have four cups of turkey, so it was a little light and we were hungry again soon after.

Enjoy. ❤