As I've mentioned, I try to eat real most of the time and avoid processed foods for the most part. But I'm not particularly zealous about it. If you are then you won't like this recipe.

This came about because Sav-a-Lot had the Veggie Ranch dip for 50¢ on its sell-by date. I normally wouldn't have bought it but knew I could make some sort of sauce with it, and this is what I ended up with.

I've been buying those 20 oz packages of ham and turkey when they go on sale for $1.49/pkg. They're good to have in the freezer for something fast; we eat 1-2 of these packages a month, usually on sandwiches or I fry some in bacon fat to serve with a couple of sides, or whatever. This is the first time I've used it in a casserole. While any leftover turkey or chicken will work, this is just what I had and what I used; you will want to alter this recipe to add liquid and salt if you use (cooked) fresh.

Filling:
20 oz pkg turkey breast meat (as described above)
1# frozen broccoli/cauliflower/carrot blend
10 oz box chopped spinach
16 oz carton Veggie Ranch dip

Thaw veggies; chop turkey and vegetables into bite-sized chunks; toss all above ingredients in large mixing bowl until thoroughly mixed; spread into greased 9x12 baking dish; set aside.

Topping:
2 large eggs
3 Tbsp olive oil (or melted butter, coconut oil, bacon fat, or other fat; I just used the olive         oil because it was sitting right there on the counter within reach)
1/2c half'n'half (I would have used cream if I'd had it)
1c Carbquik
1/4c Parmesan Cheese (from the can)

In SAME MIXING BOWL, without cleaning first, beat eggs; add olive oil (or fat of choice) and cream; beat until mixed well, incorporating as much of the filling leftovers from the sides of the bowl as you can; mix in CarbQuik. This will be a bit thinner than biscuit dough but not nearly as thin as pancake batter - should be spreadable.

Drop by spoonfuls on top of filling, then lightly spread to cover. Sprinkle parmesan cheese over top; bake @ 350 for 20-25 minutes until top is browned.

NOTES:
- No salt is needed, there is plenty in the meat; you will need to add salt if you are using fresh meat rather than processed. I don't use pepper, but by all means add it if you like it. There is also a lot of liquid in the turkey I used, which mixed with the dip to thin it out a bit; you may need to compensate if you use real meat.
- Using the leftovers in the mixing bowl in the topping will add some acid (from sour cream in the dip) which will work with the baking powder in the CarbQuik to give some rise to it. The finished topping won't be thick or heavy (like dumplings) but rather a light tasty crust.
- This isn't the healthiest of the meals I prepare due to the processed turkey, dip, canned parm, and CarbQuik - but it is cheap, and it is easy, and it is low carb, which is what this blog is about....and it is SUPER SUPER delicious, hubby and I really loved it, I will probably prepare it once a month although not in a weekly rotation.


 


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