Tuesday, December 20, 2016
2 large chicken breasts cooked and shredded or 1 rotisserie chicken shredded
1 can mild green chilies
1 onion, chopped
1 bell pepper, chopped (I have used kale or spinach instead and its delicious)
1 c chicken broth
1 c sour cream (regular or light sour cream works well)
2 c. shredded Mexican cheese (regular or reduced fat cheese works well)
8 Carb Counting Whole Wheat Mission Tortillas (3 carbs) or a similar low carb tortilla
1) Cook the onion and bell pepper. (I cook them with some seasoning) Combine the chicken, veggies, and chilies.
2) In a sauce pan heat the chicken broth to a simmer. Take off the heat and whisk in 1 c. sour cream and 1 c. cheese
3) Add 1 c. of the sauce to the chicken mixture.
4) pour some sauce in the casserole dish so that the enchiladas do not stick. Fill the tortillas nad lay them in the dish seam side down
5) Pour the rest of the sauce over the tortillas and top with remaining cheese
Cook covered with foil for about 30 min until warm and bubbly. Remove the foil and brown an additional 10 min.
Thursday, December 15, 2016
*I guessed on my measurements since I never measure when I make this*
1 bell pepper, diced
1 small onion, diced
1 T. Montreal Steak seasoning
4 T tomato sauce (should be about half a can)
2 T. soy sauce
2 T Worcestershire
2 T Apple Cider Vinegar
Cook the ground turkey and veggies in a few tablespoons of olive oil until done. Add the rest of the ingredients, stir, and heat through.
We eat this mix on top of a baked sweet potato or scoop it with chicherones. This can also be served on low carb bread.
Wednesday, December 14, 2016
These chocolate peanut butter fat bombs are delicious. They taste like little truffles.
1/2 c. smooth all natural peanut butter with no sugar added. Trader joes has one that is just ground peanuts and salt and really yummy.
1/2 c. coconut oil
2 T. unsweetened cocoa powder
2 T. low carb sweetener. A liquid one like Swerve would be best, but I use granulated Splenda just fine. Granulated just isn't as smooth, but it still delicious in the end.
1/2 tsp. vanilla
1) melt the coconut oil and peanut butter.
2) Combine everything and pour into small molds.(I just use these small ice cube trays that I got from Ikea years ago)
3) put the tray in the freezer until firm. probably about 10-20 min.
4) pop them out and store in the refrigerator in an airtight container.
*these need to be kept in the frig until you want to eat them. They melt fast since coconut oil melts at 75 degrees*
Tuesday, December 6, 2016
I don't measure much anymore so this is an approximation. Use more or less according to your taste.
2 large chicken breasts cubed
2 carrots chopped
1 celery stock chopped
1 onion chopped
other veggies of choice (turnips, snow peas, bell pepper, etc)
1 c chicken broth
2 T. curry
2 T. Montreal Steak Seasoning
1/2 c coconut milk (from the can)
serve with cauliflower rice
I start to pan fry the chicken and veggies. Sprinkle with Steak Seasoning. Add broth and simmer until cooked through. Sprinkle the curry and stir. Add the coconut milk and stir. Adjust seasoning.
Monday, December 5, 2016
Fish tacos are a staple in our house. They are Emmalynn's favorite dinner... and in fact according to her the only dinner she likes. So I had to find a low carb way for us to continue eating them.
egg for dredging
almond meal to coat the fish
low carb tortillas
cilantro dressing from Trader Joes
chopped onions and cilantro
Take fish pieces and dip them in egg then coat them in almond meal. Then pan fry.
toss the cabbage in the cilantro dressing
So easy and simple. I'm so glad that this meal still works for us. It's quick, easy, and my kids and us adults enjoy it. Win!