This salad was baby spinach topped with leftover grilled steak, fresh cucumbers, sliced tomato, shredded extra sharp cheddar cheese, crumbled thick cut bacon, sliced red onion, and diced avocado. I ate it with some Caesar dressing and it was delish!
Showing posts with label main dishes. Show all posts
Showing posts with label main dishes. Show all posts
Monday, February 28, 2011
Steak Salad
This is another post on how to use up leftovers. It's not a true recipe just an idea for a quick and easy lunch or dinner. I love making salads with leftover chicken or steak and add all my favorites like cheese, bacon, and avocado. Leftovers never have to be boring, as a matter of fact they make getting lunch on the table and in your tummy lightning fast!
This salad was baby spinach topped with leftover grilled steak, fresh cucumbers, sliced tomato, shredded extra sharp cheddar cheese, crumbled thick cut bacon, sliced red onion, and diced avocado. I ate it with some Caesar dressing and it was delish!
This salad was baby spinach topped with leftover grilled steak, fresh cucumbers, sliced tomato, shredded extra sharp cheddar cheese, crumbled thick cut bacon, sliced red onion, and diced avocado. I ate it with some Caesar dressing and it was delish!
Fajita Taco Buffet!
I've recently discovered the joys of using different types of lettuce as taco wraps. A warm spicy filling topped with creamy sour cream and cheese, and wrapped in a crunchy crisp lettuce leaf? Yum! I promise you will NOT miss tortillas when you try this. It makes a wonderful and filling lunch or dinner, and they're perfect for a party! Serve all the ingredients in separate plates on the table and have each family member make they're own tacos.
Ingredients:
1 lb beef fajitas
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp chili powder
salt and pepper to taste
12 large romaine lettuce leaves, separated, washed and dried
1 medium avocado, sliced
1 cup of shredded cheddar, or a mixture of your favorite cheeses
1/2 cup sour cream
1/4 red onion sliced thinly
Optional Spicy Habanero Salsa
Directions:
1. Season the fajitas with salt, pepper, cumin, garlic and chili powder.
2. Grill on stovetop grill or cook in a pan for 5 minutes per side or until well done.
3. Slice meat against the grain. Transfer to plate and cover with foil to keep warm.
4. Take a romaine leaf and add fajitas, cheese, sour cream, avocado, red onion and salsa if using.
This recipe makes 12 tacos each with 1.2 Net carbs. (The salsa is not included in the carb counts but everything else is.)
Servings vary depending on how many tacos you choose to eat. I personally ate 3 tacos as a serving and thought it was just right!
Ingredients:
1 lb beef fajitas
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp chili powder
salt and pepper to taste
12 large romaine lettuce leaves, separated, washed and dried
1 medium avocado, sliced
1 cup of shredded cheddar, or a mixture of your favorite cheeses
1/2 cup sour cream
1/4 red onion sliced thinly
Optional Spicy Habanero Salsa
Directions:
1. Season the fajitas with salt, pepper, cumin, garlic and chili powder.
2. Grill on stovetop grill or cook in a pan for 5 minutes per side or until well done.
3. Slice meat against the grain. Transfer to plate and cover with foil to keep warm.
4. Take a romaine leaf and add fajitas, cheese, sour cream, avocado, red onion and salsa if using.
This recipe makes 12 tacos each with 1.2 Net carbs. (The salsa is not included in the carb counts but everything else is.)
Servings vary depending on how many tacos you choose to eat. I personally ate 3 tacos as a serving and thought it was just right!
Sunday, February 27, 2011
Chicken Guisado
Chicken guisado is the poultry equivalent of carne guisada. It's delicious in a bowl topped with sour cream and cheese. Or stuffed in a low carb tortilla for a taco or burrito. Or inside some poblanos for chiles rellenos. Or like I did, in Joseph's Lavash wrap as enchiladas. It's great for those Mexican food cravings. Enjoy!
Ingredients:
3 chicken breasts or thighs, precooked (boiled or roasted) and chopped
1 medium tomato, chopped
1/2 medium onion, chopped
1 garlic clove, minced
1/2 tsp ground cumin
1 tbsp oil
1/4 cup water
salt and black pepper to taste
optional, chopped cilantro to sprinkle on top
Directions:
1. In a medium pan add oil. Add onion and garlic and fry for a few minutes, when it's soft add tomato, salt, pepper, and cumin. Cook for 5 minutes.
2. Add the precooked chicken to the pan, combine with vegetables and add water.
3. Let the mixture simmer for 5 minutes. Taste and adjust salt if necessary.
4. Sprinkle with cilantro and serve in a bowl topped with sour cream or cheese or wrapped in a low carb tortilla.
Recipe yields three servings, each with 3.1 Net carbs (carb counts do not include optional garnishes like cheese or sour cream)
Here's something fun I did with this chicken guisado. I took one serving of Joseph's lavash wraps.
I heated it lightly in a griddle. Cut it in half. Stuff each half with 2 tbsp of grated cheese (muenster) and 1/4 cup of chicken guisado. Roll them up and top with 1/4 cup of enchilada sauce. (I like Hatch 5 pepper enchilada sauce because it's very low in carbs and it has no added sugars.)
And 1/4 cup of muenster cheese. Nuke in the microwave for a few seconds until cheese is melted and filling is hot.
Ingredients:
3 chicken breasts or thighs, precooked (boiled or roasted) and chopped
1 medium tomato, chopped
1/2 medium onion, chopped
1 garlic clove, minced
1/2 tsp ground cumin
1 tbsp oil
1/4 cup water
salt and black pepper to taste
optional, chopped cilantro to sprinkle on top
Directions:
1. In a medium pan add oil. Add onion and garlic and fry for a few minutes, when it's soft add tomato, salt, pepper, and cumin. Cook for 5 minutes.
2. Add the precooked chicken to the pan, combine with vegetables and add water.
3. Let the mixture simmer for 5 minutes. Taste and adjust salt if necessary.
4. Sprinkle with cilantro and serve in a bowl topped with sour cream or cheese or wrapped in a low carb tortilla.
Recipe yields three servings, each with 3.1 Net carbs (carb counts do not include optional garnishes like cheese or sour cream)
Here's something fun I did with this chicken guisado. I took one serving of Joseph's lavash wraps.
I heated it lightly in a griddle. Cut it in half. Stuff each half with 2 tbsp of grated cheese (muenster) and 1/4 cup of chicken guisado. Roll them up and top with 1/4 cup of enchilada sauce. (I like Hatch 5 pepper enchilada sauce because it's very low in carbs and it has no added sugars.)
And 1/4 cup of muenster cheese. Nuke in the microwave for a few seconds until cheese is melted and filling is hot.
Ginger Prawns
I had been wanting to try this recipe for quite a while, but I never had all the ingredients on hand at the same time. I finally got around to it and of course it was delicious! Thank you Cerise for a great recipe.
The recipe is on Cerise's blog here.
I did a few changes to it:
I used one fresh clove of garlic instead of the garlic powder.
I used black pepper because I didn't have any white pepper.
I used half a tbsp of sesame oil instead of one tbsp.
And I didn't have any red chili's so I used 1 tsp of chili oil.
It was amazingly good!
The recipe is on Cerise's blog here.
I did a few changes to it:
I used one fresh clove of garlic instead of the garlic powder.
I used black pepper because I didn't have any white pepper.
I used half a tbsp of sesame oil instead of one tbsp.
And I didn't have any red chili's so I used 1 tsp of chili oil.
It was amazingly good!
Thursday, February 17, 2011
Roasted Lemon Butter Chicken Thighs
I love roasted chicken. It comes out so juicy and the skin gets so crispy! This recipe can also be made with a whole chicken or chicken breasts. Serve with a nice tossed salad, some steamed veggies, or my delicious Cheesy bacon potato bake!
Ingredients:
6 skin on, bone in, chicken thighs
4 tbsp (1/4 cup) of cold butter cut into small cubes
1/4 cup chopped fresh parsley
1 large lemon
sea salt and black pepper
Directions:
1. Preheat the oven to 400 F
2. Season the thighs with salt and pepper to taste. Make sure you season over and under the skin as well.
3. Take half of the butter cubes and stuff them under the chicken skin.
4. Squeeze the juice of the lemon over all of the thighs. Top with remaining butter cubes. Sprinkle with parsley.
5. Place the chicken on a roasting or baking pan. Let the chicken sit for 15 minutes at room temperature.
6. Place the chicken in the preheated oven and bake for 35 minutes. Please resist the temptation to open the oven door. Leaving the door closed will help the chicken turn this beauiful golden color and the skin to be irresistibly crispy!
This recipe yields 3 servings of two thighs each. Each serving has 1.3 Net carbs.
Ingredients:
6 skin on, bone in, chicken thighs
4 tbsp (1/4 cup) of cold butter cut into small cubes
1/4 cup chopped fresh parsley
1 large lemon
sea salt and black pepper
Directions:
1. Preheat the oven to 400 F
2. Season the thighs with salt and pepper to taste. Make sure you season over and under the skin as well.
3. Take half of the butter cubes and stuff them under the chicken skin.
4. Squeeze the juice of the lemon over all of the thighs. Top with remaining butter cubes. Sprinkle with parsley.
5. Place the chicken on a roasting or baking pan. Let the chicken sit for 15 minutes at room temperature.
6. Place the chicken in the preheated oven and bake for 35 minutes. Please resist the temptation to open the oven door. Leaving the door closed will help the chicken turn this beauiful golden color and the skin to be irresistibly crispy!
This recipe yields 3 servings of two thighs each. Each serving has 1.3 Net carbs.
Cheesy Bacon "Potato" Bake
This bake is the most luscious, cheesy, flavorful way i've ever eaten cauliflower! I have always liked cauliflower prepared in any way, but this dish blew me away. A good friend who HATES cauliflower stopped by and had two big servings! It is a great side dish to chicken or steak and it's good enough for company. Enjoy!
Ingredients:
1/2 medium head of cauliflower, cleaned and separated into florets
5 slices of thick cut bacon cooked and crumbled
3 green onions including green tops, sliced finely
4 oz cream cheese (I used Philadelphia)
1/4 cup sour cream (I used Daisy)
1 cup extra sharp cheddar cheese, grated
salt and pepper to taste
paprika to sprinkle on top, optional but adds a pretty color
Directions:
1. Preheat oven to 350 F
2. In a large pot with half a cup of water, steam cauliflower until tender (about 15 minutes) Turn off the heat.
3. This is a very important step please don't skip it! Drain the cauliflower and add back to the hot pot. There will still be residual heat on the pot and that heat will help dry the excess moisture from the cauliflower. Mash the cauliflower roughly. It's better if it's not completely smooth.
4. Add the cream cheese to the cauliflower and stir until completely combined. Add the sour cream, green onion, bacon, and extra sharp cheddar. Mix until completely combined. Season with salt and pepper to taste.
5. Add the mashed cauliflower to an oven safe pan. And top with paprika.
6. Bake in the oven for 20 minutes until it is hot and bubbly. Serve.
This recipe yields 6 servings each with 3.1 Net carbs.
I used fresh cauliflower for this recipe because I prefer the taste and texture. But you could use frozen if you wish.
This bake would be fantastic with chopped ham instead of bacon.
I think the extra sharp cheddar makes a huge difference to the quality and flavor of this recipe.
This dish would also be great as a main dish!
Ingredients:
1/2 medium head of cauliflower, cleaned and separated into florets
5 slices of thick cut bacon cooked and crumbled
3 green onions including green tops, sliced finely
4 oz cream cheese (I used Philadelphia)
1/4 cup sour cream (I used Daisy)
1 cup extra sharp cheddar cheese, grated
salt and pepper to taste
paprika to sprinkle on top, optional but adds a pretty color
Directions:
1. Preheat oven to 350 F
2. In a large pot with half a cup of water, steam cauliflower until tender (about 15 minutes) Turn off the heat.
3. This is a very important step please don't skip it! Drain the cauliflower and add back to the hot pot. There will still be residual heat on the pot and that heat will help dry the excess moisture from the cauliflower. Mash the cauliflower roughly. It's better if it's not completely smooth.
4. Add the cream cheese to the cauliflower and stir until completely combined. Add the sour cream, green onion, bacon, and extra sharp cheddar. Mix until completely combined. Season with salt and pepper to taste.
5. Add the mashed cauliflower to an oven safe pan. And top with paprika.
6. Bake in the oven for 20 minutes until it is hot and bubbly. Serve.
This recipe yields 6 servings each with 3.1 Net carbs.
I used fresh cauliflower for this recipe because I prefer the taste and texture. But you could use frozen if you wish.
This bake would be fantastic with chopped ham instead of bacon.
I think the extra sharp cheddar makes a huge difference to the quality and flavor of this recipe.
This dish would also be great as a main dish!
Wednesday, February 16, 2011
Sweet Teriyaki Short Ribs
I love short ribs. I love the taste and the tenderness. I always make them steamed and fried with a Mexican salsa. But today I had a great idea. Teriyaki ribs! I used a low carb Teriyaki sauce by Seal Sama. It has 1 carb per tablespoon and it is sweetened with Splenda. It tastes amazing! Doesn't taste diet at all. I got mine at Netrition.com for $4.99. I highly recommend ordering some next time you place an order there. It would also be good as a marinade, or with chicken!
Ingredients:
2 lbs beef short ribs, cleaned and cut into sections
1 tsp garlic powder
salt and pepper
1/2 cup Seal Sama Sugar Free Teriyaki sauce
green tops from 1 green onion sliced at an angle
Directions:
1. Season the ribs with salt and pepper and garlic powder
2. Follow the directions for my steamed and fried short ribs
3. Place the Teriyaki sauce in a large bowl.
4. When the ribs are done, add to bowl with sauce and toss to coat.
5. Sprinkle with green onion tops and serve!
This recipe yields 3 servings, each with 3.34 Net carbs
I served this with Chinese green beans.
This is what the Teriyaki sauce looks like:
Ingredients:
2 lbs beef short ribs, cleaned and cut into sections
1 tsp garlic powder
salt and pepper
1/2 cup Seal Sama Sugar Free Teriyaki sauce
green tops from 1 green onion sliced at an angle
Directions:
1. Season the ribs with salt and pepper and garlic powder
2. Follow the directions for my steamed and fried short ribs
3. Place the Teriyaki sauce in a large bowl.
4. When the ribs are done, add to bowl with sauce and toss to coat.
5. Sprinkle with green onion tops and serve!
This recipe yields 3 servings, each with 3.34 Net carbs
I served this with Chinese green beans.
This is what the Teriyaki sauce looks like:
Deluxe Grilled Chicken Salad
Ok, so this isn't really a recipe, it's more of an idea. It's a great way to get in your veggies and protein. Most people think of salad as some wilted greens with gloopy dressing. But that shouldn't be the case! Use different types of greens, romaine, iceberg, baby spinach, arugula, butter lettuce, the possibilities are endless! Top with your choice of protein, chicken, steak, shrimp, hard boiled egg, etc. And then add fun goodies like crumbled bacon, avocado, cheese, cucumbers, bell peppers, cherry tomatoes, red onion, even some nuts or seeds if you're not on induction.
Obviously the carb count will depend on the ingredients you use. But get creative, use your imagination! This is one of the tastiest salads i've had. It has iceberg lettuce, grilled chicken, hard boiled egg, cucumbers, red onion, cheddar cheese, avocado, crumbled bacon, and cherry tomatoes. I ate it with ranch dressing. Yum!
Wednesday, February 9, 2011
Mexican Lettuce Wraps
Who needs tortillas when you can have zesty taco meat, shredded cheese, sour cream and avocado piled high on lettuce wraps! This is an excellent light lunch or dinner and it can even be an appetizer. The flavors go so well together. Throw this simple dish together the next time you're craving tacos!
Ingredients:
1 lb ground beef (you could use turkey if you wanted)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground cumin
1/2 tsp chili powder
salt and pepper to taste
2 green onions chopped
10 large iceberg lettuce leaves, whole, washed and dried (you could use romaine, or Bibb lettuce)
1/2 cup cheddar or monterey jack cheese, shredded (I used a mixture of both)
1/2 cup sour cream
1/2 large tomato, chopped
1/2 large avocado, diced
Directions:
1. In a large pan over medium heat add the ground beef. Cook until lightly browned. Drain if there's excess grease.
2. Add the white part of the green onions to the pan and cook for 2 minutes. Add onion powder, garlic powder, cumin, and chili powder, salt and pepper to taste. Cook for 5 minutes more.
3. To assemble the wraps, top a lettuce leaf with taco meat, shredded cheese, avocado, sour cream, and the green tops of the green onions.
You can also place the taco meat on a large plate surrounded by the toppings and assemble the wraps at the table or if you're hosting a party your guests can each assemble their own. This would be excellent for Taco Night maybe with a couple of low carb Margaritas or beer! Fiesta!
This recipe yields 10 wraps each with 1.6 Net carbs
It's up to you how many servings you get, I personally ate 4 wraps as a meal, but if you serve them as appetizers you'll get more servings.
This recipe is induction friendly.
I ate these wraps with Tabasco sauce and it just made the wraps 100 times better! Yum!
Ingredients:
1 lb ground beef (you could use turkey if you wanted)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground cumin
1/2 tsp chili powder
salt and pepper to taste
2 green onions chopped
10 large iceberg lettuce leaves, whole, washed and dried (you could use romaine, or Bibb lettuce)
1/2 cup cheddar or monterey jack cheese, shredded (I used a mixture of both)
1/2 cup sour cream
1/2 large tomato, chopped
1/2 large avocado, diced
Directions:
1. In a large pan over medium heat add the ground beef. Cook until lightly browned. Drain if there's excess grease.
2. Add the white part of the green onions to the pan and cook for 2 minutes. Add onion powder, garlic powder, cumin, and chili powder, salt and pepper to taste. Cook for 5 minutes more.
3. To assemble the wraps, top a lettuce leaf with taco meat, shredded cheese, avocado, sour cream, and the green tops of the green onions.
You can also place the taco meat on a large plate surrounded by the toppings and assemble the wraps at the table or if you're hosting a party your guests can each assemble their own. This would be excellent for Taco Night maybe with a couple of low carb Margaritas or beer! Fiesta!
This recipe yields 10 wraps each with 1.6 Net carbs
It's up to you how many servings you get, I personally ate 4 wraps as a meal, but if you serve them as appetizers you'll get more servings.
This recipe is induction friendly.
I ate these wraps with Tabasco sauce and it just made the wraps 100 times better! Yum!
Thursday, February 3, 2011
Low Carb Boneless Wings
Just in time for Super Bowl Sunday- Boneless wings! Oh yes! You can always have wings on low carb as long as they're not breaded, but now you can also have these juicy, crispy, breaded pieces of deliciousness! They're very simple, cheap and fast to make not to mention super tasty. I made these for my sisters (teenagers) and some friends who don't low carb and they loved them! That's how I know if a recipe is really a winner, if people who don't low carb love them, I know it's a keeper!
Ingredients:
1 lb of boneless, skinless chicken breasts (about three large breasts) Cut into chunks
1 recipe for Adriana's Basic Breading
2 eggs, beaten with 1 tbsp of water
1 1/2 tbsp of Mrs. Dash Garlic and Herb
oil for frying
Directions:
1. Prepare the low carb breading and add it to a ziploc bag along with Mrs. Dash. Mix well to combine
2. Add about one inch of oil to a large pan, heat to medium high heat
3. Dip chicken pieces into egg wash, then add them to the bag with the seasoned breading. Shake well to coat. Add about 4-5 pieces of chicken to the bag at a time to ensure even coating. Repeat the process until all the chicken is coated.
4. Add the breaded pieces of chicken to pan. Cook until golden brown, then turn and cook on the other side till golden brown. It will take about 3-4 minutes per side to cook.
If you have any leftover breading take some cheese sticks, dip them into the egg wash and then shake them in the breading. Fry in the pan until golden brown on all sides. Mmmmmm melty, gooey, cheesy mozarella sticks!
These boneless wings are really good hot, room temperature, and even cold from the fridge as leftovers!
You can serve them plain as is, they have great flavor and are great for people who don't like spicy food and also for kids. (trust me they'll love these!) But if you would like them in sauce you can use your favorite hot wing sauce with no added sugar, a favorite of mine is Hooter's Hot wings sauce, very low in carbs and no added sugars. You can also use a mixture of hot sauce and butter. Or sugar free barbecue sauce or whatever way you usually like on boneless wings!
I used this hot wing sauce:
I found it at my regular grocery store for $1.99. It's very low in carbs and has no added sugars. Best of all it has great taste, its got heat but not too much, just perfect. It comes in a close second to my favorite wing sauce, Hooters.
You can serve these wings with my homemade ranch or blue cheese and celery sticks.
There is only trace carbs in this recipe as written. The only carbs you would have to look out for would be the ones of the sauce you use.
This recipe is suitable for induction.
Regular Wings Mmmmm
Or you can also try them with sauce!
Ingredients:
1 lb of boneless, skinless chicken breasts (about three large breasts) Cut into chunks
1 recipe for Adriana's Basic Breading
2 eggs, beaten with 1 tbsp of water
1 1/2 tbsp of Mrs. Dash Garlic and Herb
oil for frying
Directions:
1. Prepare the low carb breading and add it to a ziploc bag along with Mrs. Dash. Mix well to combine
2. Add about one inch of oil to a large pan, heat to medium high heat
3. Dip chicken pieces into egg wash, then add them to the bag with the seasoned breading. Shake well to coat. Add about 4-5 pieces of chicken to the bag at a time to ensure even coating. Repeat the process until all the chicken is coated.
4. Add the breaded pieces of chicken to pan. Cook until golden brown, then turn and cook on the other side till golden brown. It will take about 3-4 minutes per side to cook.
If you have any leftover breading take some cheese sticks, dip them into the egg wash and then shake them in the breading. Fry in the pan until golden brown on all sides. Mmmmmm melty, gooey, cheesy mozarella sticks!
These boneless wings are really good hot, room temperature, and even cold from the fridge as leftovers!
You can serve them plain as is, they have great flavor and are great for people who don't like spicy food and also for kids. (trust me they'll love these!) But if you would like them in sauce you can use your favorite hot wing sauce with no added sugar, a favorite of mine is Hooter's Hot wings sauce, very low in carbs and no added sugars. You can also use a mixture of hot sauce and butter. Or sugar free barbecue sauce or whatever way you usually like on boneless wings!
I used this hot wing sauce:
I found it at my regular grocery store for $1.99. It's very low in carbs and has no added sugars. Best of all it has great taste, its got heat but not too much, just perfect. It comes in a close second to my favorite wing sauce, Hooters.
You can serve these wings with my homemade ranch or blue cheese and celery sticks.
There is only trace carbs in this recipe as written. The only carbs you would have to look out for would be the ones of the sauce you use.
This recipe is suitable for induction.
Tuesday, February 1, 2011
Alice Springs Chicken
When I used to frequent restaurants very often, my favorite dish at Outback Steakhouse was their Alice Springs Chicken. A grilled chicken breast topped with Monterey Jack cheese, bacon, sauteed mushrooms, and a honey mustard sauce. Last night I created my own version and I must say I was rather impressed with myself. I think my version tasted a lot better than theirs and with much less carbs too! Enjoy!
Ingredients:
4 large boneless, skinless chicken breasts, sliced in half for two thin pieces of chicken per breast
4 slices of thick cut bacon, each piece cut into two pieces
4 slices of Monterey Jack cheese OR 1 cup of shredded Monterey Jack Cheese
6 large mushrooms, sliced
salt and pepper to taste
2 tbsp oilve oil
Honey Mustard Sauce:
1/2 cup of Mayo
5 tbsp Dijon mustard
2 tbsp sour cream
4 teaspoons of Splenda (I used liquid for less carbs)
2 tbsp heavy cream
pinch of salt
The sauce makes a little over a cup. You won't use all of it in this recipe, but you can store the rest covered in a plastic container in the fridge for up to a week. The sauce is really good! It would go great as a dip for veggies, low carb chicken tenders, or thinned out with a little extra heavy cream for a delicious salad dressing!
Directions:
1. Preheat oven to 350 F
2. In a large frying pan over medium high heat, add olive oil. Season chicken with salt and pepper to taste and cook until cooked through and golden brown. (I did mine in several batches)
3. In a separate pan cook bacon until crispy. Remove bacon to paper towel lined plate. Add mushrooms to the pan with the bacon grease and sautee until cooked. Remove mushrooms to paper towel lined plate with the bacon
4. To make the sauce: Mix all the ingredients for the sauce in a medium bowl, and set aside
5. In a baking sheet or pan, place the chicken breast, top each piece with one piece of bacon, half a slice of Monterey Jack cheese, mushrooms, and drizzle with the honey mustard sauce.
6. Bake in the oven for 10-12 minutes until cheese is melted and bubbly.
I served mine with Garlic and Herb "rice" Very simple, I just added 3 tbsp of my Garlic and Herb Compound Butter to my Perfect Steamed Cauli Rice and Ta-Da! A super simple super yummy side! You could also steam some veggies, broccoli, zucchini, cauliflower, and top with the compound butter.
This recipe yields 4 servings of two pieces of chicken each.
Each serving has 2.3 Net carbs
Please note the carb count is only for the chicken dish, not any sides. It is also calculated with liquid Splenda.
Ingredients:
4 large boneless, skinless chicken breasts, sliced in half for two thin pieces of chicken per breast
4 slices of thick cut bacon, each piece cut into two pieces
4 slices of Monterey Jack cheese OR 1 cup of shredded Monterey Jack Cheese
6 large mushrooms, sliced
salt and pepper to taste
2 tbsp oilve oil
Honey Mustard Sauce:
1/2 cup of Mayo
5 tbsp Dijon mustard
2 tbsp sour cream
4 teaspoons of Splenda (I used liquid for less carbs)
2 tbsp heavy cream
pinch of salt
The sauce makes a little over a cup. You won't use all of it in this recipe, but you can store the rest covered in a plastic container in the fridge for up to a week. The sauce is really good! It would go great as a dip for veggies, low carb chicken tenders, or thinned out with a little extra heavy cream for a delicious salad dressing!
Directions:
1. Preheat oven to 350 F
2. In a large frying pan over medium high heat, add olive oil. Season chicken with salt and pepper to taste and cook until cooked through and golden brown. (I did mine in several batches)
3. In a separate pan cook bacon until crispy. Remove bacon to paper towel lined plate. Add mushrooms to the pan with the bacon grease and sautee until cooked. Remove mushrooms to paper towel lined plate with the bacon
4. To make the sauce: Mix all the ingredients for the sauce in a medium bowl, and set aside
5. In a baking sheet or pan, place the chicken breast, top each piece with one piece of bacon, half a slice of Monterey Jack cheese, mushrooms, and drizzle with the honey mustard sauce.
6. Bake in the oven for 10-12 minutes until cheese is melted and bubbly.
I served mine with Garlic and Herb "rice" Very simple, I just added 3 tbsp of my Garlic and Herb Compound Butter to my Perfect Steamed Cauli Rice and Ta-Da! A super simple super yummy side! You could also steam some veggies, broccoli, zucchini, cauliflower, and top with the compound butter.
This recipe yields 4 servings of two pieces of chicken each.
Each serving has 2.3 Net carbs
Please note the carb count is only for the chicken dish, not any sides. It is also calculated with liquid Splenda.
Tuesday, January 25, 2011
Crispy Mexican Chicken Melts
This recipe uses my basic breading and Mexican spices to creat a zippy, crispy, juicy chicken that is then topped with salsa, cheese, and sour cream. Perfect for when you're craving Mexican food and easy enough to whip up during the week or any time. Enjoy!
Ingredients:
4 boneless, skinless chicken breasts, sliced in half lengthwise for a total of 8 thin pieces of chicken
2 eggs beaten with 1 tbsp of water
1 recipe of my basic breading
1/2 tsp ground cumin
1 tsp paprika
1 tsp garlic powder
1/2 cup of Mexican salsa (homemade, or store bought but check the label for no added or reduced sugar)
1/2 cup of Muenster cheese, shredded (Muenster is my favorite cheese but you can also use Monterey or pepper Jack)
1/2 cup fresh cilantro, chopped
1 green onion, chopped
1/2 cup sour cream
2 tbsp olive oil
black pepper to taste
Directions:
1. Preheat the oven to 350 F
2. In a large pan add the olive oil and heat to medium heat
3. In a large plate/bowl add the simple breading mix and the cumin, paprika, garlic powder and black pepper
4. Dip the chicken pieces into the egg wash, then into the seasoned breading. Add to pan and fry until golden brown on both sides and cooked through. About 4 minutes per side (Do not over cook the chicken because it will still go into the oven for 10 minutes)
5. Place the chicken pieces on a plate lined with paper towels. Until you have finished cooking all of the chicken pieces.
6. In a cookie sheet or baking pan place the "breaded chicken". Top each piece of chicken with 1 tbsp salsa and 1 tbsp of cheese. Sprinkle green onion and half of the cilantro on top of the chicken
7. Bake in the preheated oven for 10 minutes until cheese is melted and bubbly
8. Remove from oven and top with a dollop of sour cream and remaining cilantro
This is one of my new favorite recipes!
This recipe yields 4 servings of 2 pieces of chicken each. I served mine with a rainbow of fresh bell peppers and avocado. But you could serve your with a salad or cauli rice as well.
The carb count will vary slightly depending on what kind of salsa you use. For this recipe and carb count I used Pace Picante hot sauce.
Carb counts for recipe as written not including any sides in the picture: 3 Net carbs per serving
Recipe as written is induction friendly
Ingredients:
4 boneless, skinless chicken breasts, sliced in half lengthwise for a total of 8 thin pieces of chicken
2 eggs beaten with 1 tbsp of water
1 recipe of my basic breading
1/2 tsp ground cumin
1 tsp paprika
1 tsp garlic powder
1/2 cup of Mexican salsa (homemade, or store bought but check the label for no added or reduced sugar)
1/2 cup of Muenster cheese, shredded (Muenster is my favorite cheese but you can also use Monterey or pepper Jack)
1/2 cup fresh cilantro, chopped
1 green onion, chopped
1/2 cup sour cream
2 tbsp olive oil
black pepper to taste
Directions:
1. Preheat the oven to 350 F
2. In a large pan add the olive oil and heat to medium heat
3. In a large plate/bowl add the simple breading mix and the cumin, paprika, garlic powder and black pepper
4. Dip the chicken pieces into the egg wash, then into the seasoned breading. Add to pan and fry until golden brown on both sides and cooked through. About 4 minutes per side (Do not over cook the chicken because it will still go into the oven for 10 minutes)
5. Place the chicken pieces on a plate lined with paper towels. Until you have finished cooking all of the chicken pieces.
6. In a cookie sheet or baking pan place the "breaded chicken". Top each piece of chicken with 1 tbsp salsa and 1 tbsp of cheese. Sprinkle green onion and half of the cilantro on top of the chicken
7. Bake in the preheated oven for 10 minutes until cheese is melted and bubbly
8. Remove from oven and top with a dollop of sour cream and remaining cilantro
This is one of my new favorite recipes!
This recipe yields 4 servings of 2 pieces of chicken each. I served mine with a rainbow of fresh bell peppers and avocado. But you could serve your with a salad or cauli rice as well.
The carb count will vary slightly depending on what kind of salsa you use. For this recipe and carb count I used Pace Picante hot sauce.
Carb counts for recipe as written not including any sides in the picture: 3 Net carbs per serving
Recipe as written is induction friendly
Adriana's Basic Low Carb "Breading"
Since starting to eat low carb i've used several methods of "breading" food. Be it chicken or steak. I've tried crushed pork rinds and parmesan cheese and while i have to say they were both good, (especially the parmesan cheese!) They aren't always the right flavor/texture i'm looking for for an all purpose "breading." I've since come up with a way to combine both ingredients into the right proportions so that the taste is neither too cheesy, nor too porky.
This recipe can be doubled to make bigger batches of of food and can be seasoned in many different ways which makes it very versatile. A big favorite of mine is using Mrs. Dash garlic and herb. When you're seasoning this "breading" make sure you use a seasoner that has no salt, since the pork rinds and the cheese have plenty of salt already.
Ingredients:
1 bag of pork rinds, crushed. It is best if you use a food processor (I use my Ninja) Crush them until they're almost powdered, very, very fine. I use a 3 3/4 oz bag (This is the standard bag size found in most grocery stores in the chips and snack aisle)
1/2 cup parmesan cheese (the green can kind)
That's it! Well, that's the basic measurement. This mixture covers one pound of food. Like I mentioned you can season it any way you like, with garlic powder, onion powder, seasoning blends, any way you would season breadcrumbs for breading.
Just mix up a basic egg wash. 2 eggs and 1 tablespoon of water and beat them until combined. Dip the meat/chicken into the egg wash then into the "breading." Fry or bake and there you go, delicious!
There's only trace carbs in this recipe not including the spices you use which sould be very minimal as well. Please check you spice blends to make sure they don't have any added sugars in them.
This recipe is induction friendly!
This recipe can be doubled to make bigger batches of of food and can be seasoned in many different ways which makes it very versatile. A big favorite of mine is using Mrs. Dash garlic and herb. When you're seasoning this "breading" make sure you use a seasoner that has no salt, since the pork rinds and the cheese have plenty of salt already.
Ingredients:
1 bag of pork rinds, crushed. It is best if you use a food processor (I use my Ninja) Crush them until they're almost powdered, very, very fine. I use a 3 3/4 oz bag (This is the standard bag size found in most grocery stores in the chips and snack aisle)
1/2 cup parmesan cheese (the green can kind)
That's it! Well, that's the basic measurement. This mixture covers one pound of food. Like I mentioned you can season it any way you like, with garlic powder, onion powder, seasoning blends, any way you would season breadcrumbs for breading.
Just mix up a basic egg wash. 2 eggs and 1 tablespoon of water and beat them until combined. Dip the meat/chicken into the egg wash then into the "breading." Fry or bake and there you go, delicious!
There's only trace carbs in this recipe not including the spices you use which sould be very minimal as well. Please check you spice blends to make sure they don't have any added sugars in them.
This recipe is induction friendly!
Saturday, January 15, 2011
Chicken Salad Melts
I had some leftover chicken from last night and was craving something cheesy and delicious! I made a super simple chicken salad that was really good even by itself, but I piled it up on top of fresh tomato slices and topped it with cheese. It's a great quick lunch!
Makes two servings of 2 melts each
Ingredients:
For the chicken salad I used:
1 leftover large cooked chicken breast that was seasoned with lemon pepper, chopped
1/4 cup mayonnaise
2 tbsp sour cream
1 tbsp fresh lemon juice
2 tbsp fresh parsley, chopped
2 tbsp red onion, chopped
You'll also need:
1 medium tomato sliced into 4 thick slices
4 slices of cheese, you choice. I used 2 sharp cheddar and 2 swiss. Both were really good.
Directions:
1. Preheat the oven to 350 degrees
2. In a medium bowl mix the chicken, mayo, sour cream, parsley, lemon juice and onion, mix until combined.
3. In a small baking pan arrange the four slices of tomato and top evenly with chicken salad. Add 1 slice of cheese to each one.
4. Bake in the oven for 5-7 minutes until cheese is melted and bubbly.
Serve 2 melts per person.
Net carbs: PER MELT 2.5 OR 5 PER SERVING
You can also make this chicken salad and just eat it over lettuce or with celery sticks. Yum!
Makes two servings of 2 melts each
Ingredients:
For the chicken salad I used:
1 leftover large cooked chicken breast that was seasoned with lemon pepper, chopped
1/4 cup mayonnaise
2 tbsp sour cream
1 tbsp fresh lemon juice
2 tbsp fresh parsley, chopped
2 tbsp red onion, chopped
You'll also need:
1 medium tomato sliced into 4 thick slices
4 slices of cheese, you choice. I used 2 sharp cheddar and 2 swiss. Both were really good.
Directions:
1. Preheat the oven to 350 degrees
2. In a medium bowl mix the chicken, mayo, sour cream, parsley, lemon juice and onion, mix until combined.
3. In a small baking pan arrange the four slices of tomato and top evenly with chicken salad. Add 1 slice of cheese to each one.
4. Bake in the oven for 5-7 minutes until cheese is melted and bubbly.
Serve 2 melts per person.
Net carbs: PER MELT 2.5 OR 5 PER SERVING
You can also make this chicken salad and just eat it over lettuce or with celery sticks. Yum!
Deluxe Fried "Rice"
I made some perfect steamed cauli rice a few days ago and had leftovers. I used them to throw together this quick and delicious deluxe fried "rice" It's not much of a recipe because I used what I had on hand, it's more of an example of what you can do with leftover cauli "rice" Perfect for when you get a Chinese food craving!
I Used:
3/4 cup leftover cauli "rice"
1 egg
2 fresh mushrooms, sliced
1 green onion, including green part, sliced
1 tbsp green bell pepper, chopped
1 tbsp red bell pepper, chopped
1 oz leftover steak
1 oz leftover chicken
2 tbsp soy sauce
2 tbsp oil
Directions:
1. In a small bowl, beat egg
2. Add 1 tbsp oil to pan and heat to medium
3. Add egg to pan and cook until set but still a bit wet, remove and set aside, wipe pan clean
4. Add other 1 tbsp oil to pan, heat to medium-high heat. Add the meat, stir fry for a few minutes.
5. Add vegetables in with meat stir fry for 3-4 minutes but leave them tender-crisp.
6. Add cauli rice in with meat and vegetables, stir fry for 2 minutes then add soy sauce and egg. Cook for another 2 minutes.
7. Serve and enjoy!
Obviously the carb counts will vary depending on what vegetables you use, but here's the carb count for this recipe the way I made it: 6.9 Net carbs
You could also make this with shrimp! Yum! Or just throw any leftovers in and it'll still be delicious!
Thursday, January 13, 2011
Low Carb Curry in a Hurry for Two
Got a craving for Indian food? Want something spicy and hearty? Well you've found it! This curry will be ready in less than 30 minutes, much faster than ordering take out! Feel free to double or even triple the recipe, it's that good!
Ingredients:
4 boneless skinless chicken thighs, cut in chunks
1/4 medium onion, in strips
1/4 red bell pepper, chopped
1/4 green bell pepper, chopped
1 tbsp yellow curry powder
2 garlic cloves, minced
1/2 cup heavy cream
1/2 cup water
salt and pepper to taste
1 tbsp olive or vegetable oil
Directions:
1. Add oil to medium pan and heat to medium heat
2. Add chicken to pan, stir fry until cooked and golden brown, about 10 minutes
3. Remove chicken from pan and set aside, drain excess grease but leave some in the pan for the vegetables
4. Add garlic and curry powder and fry for 30 seconds.
5. Add onions and peppers and cook for 2 minutes
6. Add water to pan, stir. Add heavy cream. Simmer for 3-4 minutes until sauce is lightly thickened
7. Add chicken back to pan and cook for 3-4 minutes
This is great served with my Perfect Steamed Cauli Rice . The rice tastes really good with the sauce from the curry!
This recipe is enough for two people, with 5.7 Net carbs per serving. If you eat it with half a cup of my cauli rice it'll be 7.7 Net carbs total including cauli rice.
Ingredients:
4 boneless skinless chicken thighs, cut in chunks
1/4 medium onion, in strips
1/4 red bell pepper, chopped
1/4 green bell pepper, chopped
1 tbsp yellow curry powder
2 garlic cloves, minced
1/2 cup heavy cream
1/2 cup water
salt and pepper to taste
1 tbsp olive or vegetable oil
Directions:
1. Add oil to medium pan and heat to medium heat
2. Add chicken to pan, stir fry until cooked and golden brown, about 10 minutes
3. Remove chicken from pan and set aside, drain excess grease but leave some in the pan for the vegetables
4. Add garlic and curry powder and fry for 30 seconds.
5. Add onions and peppers and cook for 2 minutes
6. Add water to pan, stir. Add heavy cream. Simmer for 3-4 minutes until sauce is lightly thickened
7. Add chicken back to pan and cook for 3-4 minutes
This is great served with my Perfect Steamed Cauli Rice . The rice tastes really good with the sauce from the curry!
This recipe is enough for two people, with 5.7 Net carbs per serving. If you eat it with half a cup of my cauli rice it'll be 7.7 Net carbs total including cauli rice.
Jalapeno Cheeseburger Pie and Greens with Homemade Honey Mustard Vinaigrette
This pie is based on a recipe by LindaSue. Her website is amazing and has lots and lots of recipes and pictures. If you haven't already done so, stop by and check it out!
This pie is sooooo cheesy and hearty and has a kick from the jalapenos. It's very filling and yields 8 large pieces so it's great as leftovers too!
This was the first time I have ever made a vinaigrette, I just made it up as I went and it was delicious! The taste of the mustard goes great with the cheeseburger pie. I had a friend over to eat who is very picky and she loved the salad with the vinaigrette!
Ingredients:
Jalapeno Cheeseburger Pie
1 1/2 lbs ground beef
1/4 of a medium onion, chopped
1 cup Muenster cheese, shredded (or you can use Monterey Jack)
1/2 cup sharp cheddar, shredded
1 fresh jalapeno, diced
1 tsp onion powder
3 eggs
3/4 cup mayonnaise
1/2 cup heavy cream
salt and pepper to taste
Directions:
1. Preheat oven to 350 F
2. Brown ground beef in a large pan, season with onion powder, salt and pepper. Drain off excess grease.
3. Add chopped onion and cook until onion is soft, about 5 minutes, then add in the Muenster cheese. Set aside.
4. In a separate large bowl whisk the eggs, add the mayo and heavy cream and mix very well until completely combined
5. In a large pie pan (I used a 12" round pan) Add the ground beef mixture spread evenly
6. Top with the egg mixture and then add the sharp cheddar
7. Bake in the preheated oven for 30 minutes, or until top is set and golden brown. Slice into 8 pieces and serve.
Pie yields 8 slices with 1.4 Net carbs per slice
Greens with Honey Mustard Vinaigrette
5 cups Spring mix (or your favorite greens, carb counts will vary)
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp dijon mustard
2 tsp (1 packet or 1 drop of liquid) Splenda
pinch of salt
Directions:
1. In a large bowl, whisk the olive oil and vinegar until combined
2. Add the mustard, Splenda and salt, whisk until completely combined
3. Add greens to bowl and toss, serve immediately
Serves 4 as a side salad or 2 as a main dish salad
The vinaigrette has only trace carbs per serving and it depends what greens you use for the carb count on them but they're usually very low in carbs.
This pie is sooooo cheesy and hearty and has a kick from the jalapenos. It's very filling and yields 8 large pieces so it's great as leftovers too!
This was the first time I have ever made a vinaigrette, I just made it up as I went and it was delicious! The taste of the mustard goes great with the cheeseburger pie. I had a friend over to eat who is very picky and she loved the salad with the vinaigrette!
Ingredients:
Jalapeno Cheeseburger Pie
1 1/2 lbs ground beef
1/4 of a medium onion, chopped
1 cup Muenster cheese, shredded (or you can use Monterey Jack)
1/2 cup sharp cheddar, shredded
1 fresh jalapeno, diced
1 tsp onion powder
3 eggs
3/4 cup mayonnaise
1/2 cup heavy cream
salt and pepper to taste
Directions:
1. Preheat oven to 350 F
2. Brown ground beef in a large pan, season with onion powder, salt and pepper. Drain off excess grease.
3. Add chopped onion and cook until onion is soft, about 5 minutes, then add in the Muenster cheese. Set aside.
4. In a separate large bowl whisk the eggs, add the mayo and heavy cream and mix very well until completely combined
5. In a large pie pan (I used a 12" round pan) Add the ground beef mixture spread evenly
6. Top with the egg mixture and then add the sharp cheddar
7. Bake in the preheated oven for 30 minutes, or until top is set and golden brown. Slice into 8 pieces and serve.
Pie yields 8 slices with 1.4 Net carbs per slice
Greens with Honey Mustard Vinaigrette
5 cups Spring mix (or your favorite greens, carb counts will vary)
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp dijon mustard
2 tsp (1 packet or 1 drop of liquid) Splenda
pinch of salt
Directions:
1. In a large bowl, whisk the olive oil and vinegar until combined
2. Add the mustard, Splenda and salt, whisk until completely combined
3. Add greens to bowl and toss, serve immediately
Serves 4 as a side salad or 2 as a main dish salad
The vinaigrette has only trace carbs per serving and it depends what greens you use for the carb count on them but they're usually very low in carbs.
Saturday, January 8, 2011
Supreme Pizza!
I've tried many different pizza crusts while on low carb, and I have to say I haven't found one I didn't like. This is the easiest to make and tastes very very good! You can go crazy on the toppings and do many different variations, pepperoni lover's, meat lover's, bbq chicken, hawaiian, cheeseburger, philly cheese steak, and the list goes on and on.
I've served this pizza to several non low-carbers from teens to adults and every single one of them loved it!
I found these wraps at walmart in the deli section, but I know that Netrition.com also sells them.
Ingredients:
1 Joseph's Lavash Bread
2 tbsp pizza or pasta sauce, lowest carbs you can find (the one I used had 1 net carb per 2 tbsp)
1 cup mozzarella cheese, grated
20 slices pepperoni
2 thin slices of red onion, chopped
2 tbsp black olives, sliced
2 slices Canadian bacon, chopped
2 tbsp chopped bell pepper
1 tbsp olive oil
Directions:
1. Preheat oven to 350 F
2. In a cookie sheet place lavash bread. Brush both sides with olive oil
3. Bake in preheated oven for 3 minutes, remove, flip over with a spatula, and bake for another 3 minutes. It should be lightly toasted. Watch it carefully because it burns easily.
4. Take crust out of the oven and top with sauce, cheese, and all toppings.
5. Return to the oven and bake for 8 minutes. Turn on the broiler to low and broil for 3 minutes. Again, watch it carefully!
6. Slice with pizza cutter and serve!
I get 12 square slices out of this pizza.
Each piece comes out to 1.2 Net carbs. I eat 3 pieces with a salad and it's just right, but it's up to you how many pieces you want to eat per serving.
I've served this pizza to several non low-carbers from teens to adults and every single one of them loved it!
I found these wraps at walmart in the deli section, but I know that Netrition.com also sells them.
Ingredients:
1 Joseph's Lavash Bread
2 tbsp pizza or pasta sauce, lowest carbs you can find (the one I used had 1 net carb per 2 tbsp)
1 cup mozzarella cheese, grated
20 slices pepperoni
2 thin slices of red onion, chopped
2 tbsp black olives, sliced
2 slices Canadian bacon, chopped
2 tbsp chopped bell pepper
1 tbsp olive oil
Directions:
1. Preheat oven to 350 F
2. In a cookie sheet place lavash bread. Brush both sides with olive oil
3. Bake in preheated oven for 3 minutes, remove, flip over with a spatula, and bake for another 3 minutes. It should be lightly toasted. Watch it carefully because it burns easily.
4. Take crust out of the oven and top with sauce, cheese, and all toppings.
5. Return to the oven and bake for 8 minutes. Turn on the broiler to low and broil for 3 minutes. Again, watch it carefully!
6. Slice with pizza cutter and serve!
I get 12 square slices out of this pizza.
Each piece comes out to 1.2 Net carbs. I eat 3 pieces with a salad and it's just right, but it's up to you how many pieces you want to eat per serving.
Crispy Garlic Parmesan Wings
I love wings! I've tried them chinese style, cajun style, lemon pepper, and one of my favorites with Hooters Hot wing sauce!
Tonight I tried them deep fried until crispy with a garlic parmesan sauce. Delicious! Serve with celery sticks and ranch or blue cheese. I didn't have celery today so I used green bell pepper strips. Equally yummy!
Ingredients:
8 chicken wing sections
1 garlic clove, minced
2 tbsp butter
2 tbsp parmesan cheese (green can is fine)
sea salt
oil for deep frying
Directions:
1. Score chicken wings at an angle and lightly rub with sea salt (don't go to crazy with the salt because the parmesan is salty)
2. In a large pan or deep fryer add oil and heat.
3. Add chicken wings to hot oil and fry until golden brown and extra cripsy, about 10 minutes
4. In a large microwave safe bowl add 2 tbsp of butter and minced garlic. Microwave until butter is melted. 45 seconds to 1 minute.
5. Stir in parmesan cheese.
6. Add hot chicken wings to sauce and toss to coat.
This recipe is only for one, but you can certainly double it or even triple it to make a big batch, and you probably should because everyone will want some!
Only trace carbs for this recipe as written.
Tonight I tried them deep fried until crispy with a garlic parmesan sauce. Delicious! Serve with celery sticks and ranch or blue cheese. I didn't have celery today so I used green bell pepper strips. Equally yummy!
Ingredients:
8 chicken wing sections
1 garlic clove, minced
2 tbsp butter
2 tbsp parmesan cheese (green can is fine)
sea salt
oil for deep frying
Directions:
1. Score chicken wings at an angle and lightly rub with sea salt (don't go to crazy with the salt because the parmesan is salty)
2. In a large pan or deep fryer add oil and heat.
3. Add chicken wings to hot oil and fry until golden brown and extra cripsy, about 10 minutes
4. In a large microwave safe bowl add 2 tbsp of butter and minced garlic. Microwave until butter is melted. 45 seconds to 1 minute.
5. Stir in parmesan cheese.
6. Add hot chicken wings to sauce and toss to coat.
This recipe is only for one, but you can certainly double it or even triple it to make a big batch, and you probably should because everyone will want some!
Only trace carbs for this recipe as written.
It's a Fajita Fiesta! With My Fajita Toreada!
Craving some mexican food? Maybe some tender juicy fajitas with grilled onions and jalapenos smothered in cheese? I thought so! This recipe is super easy and will cure your Mexican food blues! Plus this is waaaaaayyyy better tasting and much much cheaper than take out. Enjoy!
Ingredients:
1 1/2 lbs fajitas, cut in strips against the grain
7 oz (half a package) of smoked beef sausage (I used Hillshire Farms brand) sliced in rounds
half a medium onion, sliced in strips
2 jalapenos, sliced in strips
1 cup muenster, pepperjack, or monterey jack cheese (I used muenster)
1/2 tsp cumin
salt and pepper to taste
2 tbsp olive oil
lime wedges and avocado to serve, optional
Directions:
1. Heat a large saute pan on medium heat. Add 1 tbsp olive oil.
2. Add fajitas. Add salt, pepper, and cumin. Cook until fajitas are cooked but not browned, about 10-12 minutes.
3. While the fajitas cook, in a separate small pan heat remaining 1 tbsp of olive oil and add onions and jalapenos. Cook on medium heat until grilled and golden brown. About 10 minutes.
4. Move fajitas to side of the pan and add sausage. Cook for 5 minutes until fajitas and sausage are golden brown.
5. Stir in half a cup of the cheese into the pan with the fajitas and the sausage.
6. Serve fajitas on a plate and top with onion/jalapeno mixture and remaining cheese. Serve with a wedge of lime and avocado (optional and NOT included in the carb counts)
The carb count may vary and be less or more depending on what kind/brand of sausage you use.
This recipe yields 4 servings with 3.47 Net carbs each.
This would be great served with my Spicy avocado salsa or my Fresh Mexican salsa
Ingredients:
1 1/2 lbs fajitas, cut in strips against the grain
7 oz (half a package) of smoked beef sausage (I used Hillshire Farms brand) sliced in rounds
half a medium onion, sliced in strips
2 jalapenos, sliced in strips
1 cup muenster, pepperjack, or monterey jack cheese (I used muenster)
1/2 tsp cumin
salt and pepper to taste
2 tbsp olive oil
lime wedges and avocado to serve, optional
Directions:
1. Heat a large saute pan on medium heat. Add 1 tbsp olive oil.
2. Add fajitas. Add salt, pepper, and cumin. Cook until fajitas are cooked but not browned, about 10-12 minutes.
3. While the fajitas cook, in a separate small pan heat remaining 1 tbsp of olive oil and add onions and jalapenos. Cook on medium heat until grilled and golden brown. About 10 minutes.
4. Move fajitas to side of the pan and add sausage. Cook for 5 minutes until fajitas and sausage are golden brown.
5. Stir in half a cup of the cheese into the pan with the fajitas and the sausage.
6. Serve fajitas on a plate and top with onion/jalapeno mixture and remaining cheese. Serve with a wedge of lime and avocado (optional and NOT included in the carb counts)
The carb count may vary and be less or more depending on what kind/brand of sausage you use.
This recipe yields 4 servings with 3.47 Net carbs each.
This would be great served with my Spicy avocado salsa or my Fresh Mexican salsa
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