Category Archives: Leeks

Leek Recipes

Broccoli & Chicken Alfredo Bake

The Ingredients:

4 crowns Broccoli, chopped (18.4 oz)

14 oz. Chicken, cooked and chopped

1 Leek, sliced, rinsed, drained (4 oz)

8 oz. White Mushrooms, stems cut, quartered (6.7 oz after stems removed)

4 links Johnsonville Polish Kielbasa, fully cooked, sliced

1 jar Cheesy Ragu Classic Alfredo

4 Tbsp Butter

3/4 c. Heavy Whipping Cream

1 Tbsp Garlic Salt

1/2 c. Parmesan, grated

7 oz. Provolone (7 deli slices)

What to Do:

Melt butter over med-high in large skillet, add leeks and polish sausages and saute for 5 minutes stirring frequently. Reduce heat to medium, add garlic salt, cream, parmesan, alfredo sauce, and chicken and stir well to thoroughly combine, remove from heat.

In a large bowl, mix broccoli and mushrooms and pour sauce over raw veggies and stir very well to combine.

In a 9X13 casserole dish, pour mixture as evenly into dish as possible and pat down to smooth out surface as much as possible.

Top with the provolone and cover with foil. Bake in a pre-heated 375 degree oven for 30 minutes, uncover and bake for another 15 minutes until cheese is slightly browned.

Makes 8-10 servings

Nutritional Information:

For 8 servings:     Sodium: 1353 mg     Fat: 43.82 g     Total Carbs: 11.90 g       Fiber: 2.2 g     Net Carbs: 9.7 g     Veggie Net Carbs: 4.93 g     Protein: 27.44 g     Calories: 555

For 10 servings:     Sodium: 1083 mg     Fat: 35.06g     Total Carbs: 9.52 g         Fiber: 1.8 g     Net Carbs: 7.72 g     Veggie net carbs: 3.94 g      Protein: 21.95 g     Calories: 444

Ratios:     Carbs: 9%     Fat: 71%     Protein: 20%   (does not change whether you choose 8 or 10 servings)

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Bacon & Leek Frittata

The Ingredients:

8.3 oz. Leeks, sliced and washed (2 medium leeks)

2 oz. Onions, diced

12 oz. Bacon, sliced into 1/2 pieces

3/4 c. Heavy Whipping Cream

8 Eggs, large

1 Tbsp. Lemon Juice

10 oz. Mozzarella, shredded

What To Do:

Pre-heat oven to 375 degrees.

Render bacon over med-high heat in large saucepan stirring often until crisp. Remove bacon bits from grease with a slotted spoon and set aside.

Using the same pan with drippings still in it, saute Leeks and onions over medium heat until tender, about 8 minutes, stir lemon juice into veggies and add bacon back to pan,  mix well, set pan aside to cool off.

In a large bowl, add eggs and heavy cream and whisk very well.

Add cooled off veggie and bacon mixture to the eggs and mix very well. Stir in the shredded cheese and mix thoroughly.

Pour into a greased 9 X 13 casserole dish and bake for about 40 minutes until browned on top.

Makes 8 servings.

Nutritional Information:

Sodium: 593 mg     Fat: 47.96 g     Total Carbs: 7.86 g     Fiber: 0.6 g                       Net Carbs: 7.26 g     Veggie Net Carbs: 4.11 g     Protein: 19.38 g     Calories: 552

Ratios:     Carbs: 6%     Fat: 78%     Protein: 16%

Creamy Spinach Dip

The Ingredients:

5 oz. Spinach Leaves, roughly chopped

5 oz. Water Chestnuts, chopped (8 oz can, drained)

3 oz. Leeks, sliced and cleaned, approx 1 medium leek

7 oz. Celery, chopped, approx 2 large stalks

2 oz. Onions, finely chopped

3 Tbsp. Apple Cider Vinegar

16 oz. Mayonnaise

16 oz. Sour Cream

1 tsp. Paprika

1 tsp. Garlic Powder

1 Tbsp Parsley flakes

1 tsp. Onion Powder

1 tsp. Celery Salt

1/2 tsp. Celery Seed

1 Tbsp. Chives, freeze-dried

5-6 drops EZ Sweets

What To Do:

Mix all the chopped veggies together with the mayo, sour cream and spices. Viola! Yummy dip for parties, and for utilizing other recipes. Great over a piece of chicken or fish as well.

Makes approx 10 – 6 oz. servings.

Nutritional information:

Sodium: 523 mg     Fat: 40.2 g     Total Carbs: 8.36 g     Fiber: 1.4 g                          Net Carbs: 6.96 g      Veggie Net Carbs: 4.66 g      Protein: 2.67g     Cals: 414

Ratios:     Carbs: 8%     Fats: 87%     Protein: 5%

Cauliflower & Ham Au Gratin

The Ingredients:

19 oz Ham, chopped or cubed

4 links Bistro Sensations Spinach & Mozzarella Chicken Sausages

5.8 oz. Leeks (3 med) tops & bottoms trimmed, halved & thinly sliced and rinsed

4 cloves Garlic, Pressed

40 oz. Cauliflower (about 1 1/2 heads) chopped

8 oz. Velveeta, cubed

8 oz. Mozzarella, shredded

4 Tbsp. Butter

1 c. Heavy Whipping cream

pepper to taste

What to do:

Cook cauliflower until soft, drain, mash coarsely and set aside.

Melt butter in large pot over med to med-high heat, add leeks and pressed garlic, saute until slightly softened about 3 minutes, add ham and sausage and stir until heated through.

Stir in Velveeta cubes, mozzarella and heavy cream and stir until melted and creamy. Add cauliflower to pot and combine well.

Pour into a sprayed 9 x 13″ casserole pan and bake at 375 degrees for 45 minutes until bubbly and slightly browned.

Makes 12 servings and freezes well.

Nutritional info per serving:

Sodium: 1117mg     Fat: 21.82g     Fiber: 3g     Net Carbs: 8.54g          VeggieNetCarbs: 4.64g     Protein: 23.13g     Calories: 334

Ratios: Carbohydrates: 14%     Fat: 59%     Protein: 27%

For anyone with an aversion to Velveeta or just cannot take that sodium amount, substitute it with a cheese of your choice.  For example, and I am going to try this next, use 4 ounces cream cheese with 4 ounces of creamy Havarti instead of Velveeta to get that wonderful creaminess that make this dish so yummy.

Creamy Leeks with Bacon

 

 

The Ingredients:

2 very large Leeks (14 oz after cut) Tops and bottom cut off, cut in half lengthwise and sliced thin and rinsed very well

3 oz. cooked crumble Bacon

4 tsp. Bacon grease

2 wedges Laughing Cow cheese

What to Do:

Heat bacon grease in large fry pan over medium to medium-high heat until melted, add leeks and stir until wilted, add crumbled bacon and laughing cow cheese and stir until melted.

Makes 4 servings

Sodium: 668mg     Fat: 15.15g     Fiber: 1.8g     Net Carbs:  10.53.06g     VeggieNetCarbs: 12.27g     Protein: 10.64g     Calories: 237

Ratios:   Carbohydrate: 25%     Fat: 58%     Protein: 17%

This is a great way to get the whole days veggie net carbs in at one time if you have run way short on them, I tend to use a half a serving over a piece of protein to add to my daily intake.

Turnip Leek Soup

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The Ingredients:

30 oz Turnips (6 small-medium sized) peeled and cubed

2.5 oz Leek (1 leek) sliced in half lengthwise and sliced thin, cleaned

1.2 oz. Scallions/Green Onions (4 scallions, whites and greens) chopped

3.6 oz. Sweet Onions (1/2 med.onion) diced

4 Tbsp. Butter

5.5 c. Chicken Stock

4 cloves Garlic, pressed through a garlic press

1/2 tsp. White Pepper

2 tsp. coarse Salt

1/4 c. Heavy Whipping Cream

What to Do:

Melt butter over medium high heat in stockpot and add onions, scallions, leeks, garlic, salt & pepper. Stir very well and saute for about 3 minutes until softened and stir in chicken stock.

Bring pot to a boil and add the turnip. Return to boil, cover, reduce heat to medium and cook for 15 minutes until turnips are tender.

Remove from heat and blend entire mixture with an immersion blender until smooth. If using an electric blender, do in batches and return to pot.

Stir in cream and mix thoroughly. Enjoy.

My daughter who always says she doesn’t like soup devoured this.
Update 2-7-2016, made this again and still a hit with the daughter, this time her boyfriend loved it too! Hearty thick texture, so much flavor!

Makes 7 servings (10 oz bowls)

Nutritional Information:

Ratios:    Carbs 29%    Fat 62%    Protein 9%

Sodium: 1087mg     Fat: 12.48g     Fiber: 2.7g     Net Carbs: 10.62      VeggieNC: 8.6     Protein: 4.79g     Calories: 181