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White Enchiladas- S

White Enchiladas- S
 
Author:
Recipe type: Dinner
Cuisine: Mexican
Ingredients
  • 1½ cups Cooked, Shredded Chicken
  • 1 cup Chicken broth
  • 3 Tablespoons Butter
  • 6 low carb tortillas
  • Diced onion
  • 1 Can Whole Green Chilies, Diced (4oz)
  • ½ cup cream cheese
  • ¼ cup Heavy Cream
  • 1 cup Sour Cream
  • 1 plus ½ cups Monterey Jack Cheese/cheddar blend, Grated
  • Salt And Pepper, to taste
  • Picante Sauce
Instructions
  1. Cook chicken with onion and some butter.
  2. To assemble, spoon chicken mixture on top of tortillas, one by one. Top with cheese and roll up. Place seam side down in dish.
  3. Melt the butter, add broth, cream cheese, heavy cream, sour cream, until smooth.
  4. Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you'd like, then bake at 350 degrees for 30-35min. Serve with a spall amount of picante and cilantro sauce if you wish.

Photo: Creamy Chicken n Cheese Enchiladas...(S) 

1 1/2 cups Cooked, Shredded Chicken
1 cup Chicken broth 
3 Tablespoons Butter
6 low carb tortillas
Diced onion 
1 Can Whole Green Chilies, Diced (4oz)
1/2 cup cream cheese 
1/4 cup Heavy Cream
1 cup Sour Cream
1 plus 1/2 cups Monterey Jack Cheese/cheddar blend, Grated
 Salt And Pepper, to taste
 Picante Sauce 
Preparation Instructions
Cook chicken with onion and some butter. 
To assemble, spoon chicken mixture on top of tortillas, one by one. Top with cheese and roll up. Place seam side down in dish.
Melt the butter, add broth, cream cheese, heavy cream, sour cream, until smooth.  
Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you'd like, then bake at 350 degrees for 30-35min.  Serve with a spall amount of picante and cilantro sauce if you wish.

Tasty Thursday- Salad Tacos- S

With my mom being out of town, it was hard to do our throwdown this week, so I’m giving you another week of Tasty Thursday. I love taco salad, but sometimes I miss a good crunchy taco. Today, I had the best of both worlds. I used the fabulous butter lettuce leaves I found at Costco that I used for my Copycat Pf Chang recipe from last week, and made salad tacos. It was so fun to feel like I was eating tacos again without the carbs, I got the crunch, and my veggies in all at once. Here’s the recipe, simple but tasty;)

Tasty Thursday- Salad Tacos- S
 
Author:
Recipe type: Dinner
Cuisine: Mexican
Ingredients
  • 1 lb. ground turkey
  • taco seasoning or cajun seasoning
  • onion powder and garlic powder
  • butter lettuce leaves
  • salsa
  • black beans
  • avocado
  • bell peppers
  • banana peppers
  • tomatoes
  • sour cream
  • feta cheese
  • onions
  • bell peppers
Instructions
  1. Brown meat, add taco seasoning, onion and garlic seasoning and diced onions and bell peppers (I skipped these today bc we were in a hurry)
  2. Wash lettuce leaves, pat dry with a paper towel, set on a plate
  3. Cut up any veggies you like to eat on your taco
  4. Take individual lettuce leaf, fill leaf with taco fixings of your choice, fold and enjoy!
Notes
*To stay in S territory, use a sprinkling of black beans;)
* Enjoy 3-4 as a serving

Throwdown Thursday update: We’ll have our favorite salads published soon so keep working on your best salad and let us know when you have a favorite!!!

Mexican Burgers- S

Mexican Burgers- S
 
Author:
Recipe type: Dinner
Cuisine: Mexican
Ingredients
  • 1 lb. of ground turkey or beef
  • ½ c. salsa
  • 1 egg
  • 3 tsp. taco seasoning
  • handful of chopped cilantro
  • 1 laughing cow wedge
  • handful of mozerella or mexican cheese
Instructions
  1. Mix all ingredients in a bowl using your hands to mix ingredients well or if you're too grossed out by this, a large fork will do;)
  2. Form patties with your hands
  3. Heat a large, greased skillet to medium/high heat
  4. Put about 5 small patties on skillet and cook evenly on both sides
Notes
Makes about 12 small burgers or 8 large ones
Serve in a Joseph's pita, plan approved bun, or over some greens with salsa and sour cream, guac, and/ or some Joseph's pita chips

Mexican Throwdown- Easiest Ever Enchiladas- S

Mexican Throwdown- Enchiladas- S
 
Author:
Recipe type: Dinner
Cuisine: Mexican
Ingredients
  • 1 lb. ground turkey
  • 1 pkg. low sodium taco seasoning
  • 4 oz. cream cheese
  • 4 low carb tortillas
  • 2 c. shredded sharp cheese
  • Salsa
  • Enchilada Sauce, red or green
Instructions
  1. Grease a 9 x 13 pan and spread 1½ c. salsa on the bottom of the pan- set aside
  2. Brown ground turkey and add taco seasoning according to pkg.
  3. Add cream cheese, cover, and simmer until cheese is melted
  4. Blend well
  5. Cut tortillas into quarters
  6. Sprinkle a bit of sharp cheese (jalapeno is good too) on a cut tortilla, then a scoop of meat mixture
  7. Roll up and place folded side down into 9 x 13 pan
  8. Continue until all 16 quarters are filled and placed neatly in the pan
  9. Pour 1 c. of enchilada sauce over tortillas
  10. Top with more cheese, cover with foil, and bake in 350 degree preheated oven for 30 min. or until heated through
  11. Top with any THM condiments you'd like such as green onions or olives
  12. Serve with sour cream if desired
Notes
Note from Jo: This enchilada recipe lends itself to individual tweaking. Use any kind of THM approved tortilla you have on hand and any approved taco or enchilada sauce.

I served mine over a bed of fresh spinach and cooked them twice this week because my family loved them so much!

 

 Molly’s Fajita Salad

Mexican Throwdown- Chicken Fajita Salad- S

Last week, I said we were going to do lemon desserts this week, but we were both out of baking ingredients so we decided to go with savory- here are some of our best Mexican THM dishes!

Mexican Throwdown- Chicken Fajita Salad- S
 
Author:
Recipe type: Lunch, Dinner
Cuisine: Mexican
Serves: 2
Ingredients
  • For Fajitas: 6 chicken tenderloins
  • 1 yellow onion
  • ½ each red, yellow, orange peppers
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 3 T. white vinegar
  • ½ t. lemon extract
  • 3 T. Amino Acids
  • 3 tsp.lime juice
  • ½ T. Dried cilantro
  • splash of Liquid smoke (opt.)
  • 1 tsp. sweetener (opt.)
  • 2 -4 T. coconut oil
  • For avocado/lime dressing: 1 Ripe Avocado
  • 2 garlic cloves, minced
  • 4 T. lime juice
  • 2 T. olive oil
  • handful of cilantro
Instructions
  1. Heat up coconut oil in a medium pan until melted.
  2. Brown frozen chicken tenderloins on both sides.
  3. Cut peppers and onions into skinny strips and in a small fry pan sautee in coconut oil
  4. Cut browned chicken tenderloins in strips (they will not be cooked through yet)
  5. Put chicken tenderloins back on medium pan and add the marinade ingredients: powders, extracts, amonio acids, vinegar, liquid smoke, cilantro
  6. Cook chicken in marinade until cooked through
  7. For avocado- lime dressing:
  8. Put ripe avocado, lime juice, olive oil, garlic salt, and cilantro in a food processor and process until ingredients are evenly mixed together. Do not over process.
Notes
Fajitas: Adapted from the book "Everyday Low Carb Cooking" by Alex Haas
The original recipe is a chicken marinade, but this is the lazy man's way of doing it;) I rarely remember to make a marinade in time for dinner, so this works best for me!

Make a bed of greens with romaine lettuce and/ or spinach, put on the warm chicken and peppers, sprinkle a little cheese on top until it melts and serve with avocado-lime dressing and sour cream. ENJOY!

*You can throw the fajita ingredients in a low carb tortilla and have an old fashioned fajita

*The avocado- lime dressing is also very good as a dip for Jospeph's pita chips;)

Avocado Lime Dressing (original avocado-lime dressing recipe)

Jo’s Enchiladas

Chili Relleno Cassarolle- S

This is not my recipe, I got it from a friend in the THM world:

Layer cooked meat in bottom of casserole dish. Either cooked ground beef or ground turkey or shredded chicken.
Top meat with a layer of canned Ortega chiles, whole or diced
A layer of grated cheese
Repeat
Beat one egg with 1/2 cup of egg whites in a bowl with half can of tomato paste and 1/2 cup of half-and-half. I also add mild salsa.
Pour egg mixture over layers of meat, chilies and cheese.
Top with another layer of grated cheese
Bake 350 until set. About 30 minutes. I serve mine with quac, a dollop of Greek yogurt (or sour cream), cilantro & greens.