Ok guys this is my new rendition of the chicken enchilada,” casserole style” :) It is super simple and makes an incredibly yummy mixture with a little kick, for little money, very little time, and can be used/ cooked/ eaten in multiple delicious ways!
1 Rotisserie chicken (simple truth from Kroger is one of my favs- already cooked, just peel the skin and pull off the chicken)
1 (16 oz) thing of sour cream
1 (8 oz) bag of cheese
1 can of rotel (if you want more spice you can go for a “hotter” flavor- I used mild)
1 jar of queso cheese ( I use the white cheese)
peel away skin of chicken and pull chicken off
mix sour cream, cheese, 1 can of rotel,pulled chicken and 1/2 jar of queso (feel free to add the whole thing, I just never have). it will add more moisture, will be cheesier, and more spicy.
stir mixture until well blended
#1 )spread approx. 1/2 the mixture in a 13 x 9 greased pan and bake at 350 for 25-30 minutes until cheese is melted. you can make “low carb chips” from a low carb tortilla (I use extreme wellness, low carb, high fiber wraps- from Kroger, Food City, Ingles, Publix, or Wal-Mart; make sure to get one with no more than 5-6 net carbs). I BOUGHT A PAMPERED CHEF CHIP MAKER; YOU CAN FIND THEM AT BED BATH AND BEYOND, ON-LINE, AND I THINK TARGET AS WELL…. CUT THE WRAP INTO 1/8TH TRIANGLES, LAY IT ON THE CHIP MAKER, SPRAY WITH OLIVE OIL AND ADD A LITTLE SALT….MICROWAVE FOR 1 1/2 TO 2 MIN (DEPENDING ON MICROWAVE POWER) AND YOU WILL HAVE A SUPER TASTY LOW CARB CHIP. (you can do without the chip maker but it makes it more crunchy!) you can also enjoy over a bed of greens or shredded lettuce and make into a taco type salad! super yummy! I drizzled a small amount of queso over mine at the end for added moisture over my salad and used it like a dressing, salsa would work as well!
you can crumble up the low carb chips on top or underneath the chicken mixture before baking, OR you can use as a “scoop” to scoop up the chicken mixture and eat it like a dip :)
#2) use the above mixture and place on low carb wraps to make chicken enchiladas. will make approx. 24. can cook appropriate amount and freeze the remaining before cooking (or after) .
#3) I did a casserole with 1/2 the mixture and the remaining mixture I ate randomly throughout the week with dipping raw veggies such as carrots, broccoli, and mini bell peppers in it, enjoyed it over a salad, with some low carb chips for a snack or meal, or its super yummy just by itself! You could also freeze the remaining mixture to make a second casserole at a later date.
The mixture goes a long way and can be used in various different ways. Feel free to freeze the remaining mixture in a freezer safe container and pull out at your convenience.
It would be super yummy as a stuffed pepper mixture as well! the options are endless! :) Go and Enjoy!!! and consider making this as a dish for Thanksgiving with raw veggies for dipping instead of our typical traditional high carb casseroles that we all roll out over the holidays! :)
I bet my family isn’t the only family that is always looking for a quick but healthy dinner that all of us enjoy.
We recently came across a delicious, preservative free chicken sausage from Aidells. It has become a go to favorite for all of us. It comes fully cooked so all we need to do is heat it up depending on the dish. At Costco a pack of 15 sells for $13.49. That’s about $0.90 per sausage.
We’ve used this as a hotdog substitute, packed it in the kid’s school lunches, and even taken it as a high protein fuel while hiking.
Our newest rendition involves dicing it and sautéing it with mushrooms in Kerrygold butter. Once the sausage is heated up we melt some coconut oil in the pan then pour it all on a bed of shredded romaine lettuce. It is finished by topping it off with mozzarella cubes and salt to taste.
The coconut oil goes great with the sweetness of the apple in the sausage and no other dressing is needed. This dish refrigerates well (if there are leftovers) and is very filling.
There are 2 grams of net carbs per sausage and 0.5 gram of net carbs per medium sized mushroom used. Of course the butter and oil contribute no carbs while the mozzarella only adds 1 gram per ounce of net carbs and 2 cups of the lettuce is only 1 gram of net carbs. My typical serving is only 5.5 grams of net carbs.
In a recent experiment where I monitored my blood sugar levels every five minutes for seven days (more on that in another post) this meal never raised my blood sugar above 99 mg/dL. Imagine that, a completely satisfying and nutritious meal that doesn’t raise my blood sugar AND my kids will eat it. Well, they still pick out the mushrooms.
Ok folks for all of you out there who don’t like to cook, here is a super simple, super yummy idea for lunch or dinner! Each person can kinda build their own depending on what their favorite add-ons are! So, confession time……my family has been in the process of selling a house and moving over the pat 3 months and this girl hasn’t been doing near as much cooking, yikes! I love to cook and I miss it so much, but trying to work out of a kitchen with a bunch of boxes has been CRAZY to say the least. So, here is one of my family’s favorite go-to’s that takes very little prep and can be whipped up in no time!
chicken (either chicken pulled off rotisserie or boneless-skinless chicken breasts (4-6)
strawberries (splenda, stevia, or truvia if desired- small amount; see below)
blue cheese and or feta cheese crumbles
slivered almonds and/or walnuts/ pecans
spinach leaves and romaine (or spinach only is great too)
other possible add ons: sunflower seeds, blueberries, chia seeds, (flaxseed for those needing extra fiber)
Dressings: Maple Grove Farms of Vermont (MGFOV) Sugar Free Raspberry(1 carb) OR MGFOV Fat Free balsamic (I don’t get it bc its fat free but bc its only 2 carbs!) OR Annie’s Honey Mustard (4 carbs) OR you could use a bleu cheese dressing if you prefer, approx. 2 tbsp
For a night when you don’t feel like cooking at all; I use the Simple Truth rotisserie chicken at Kroger! NO HORMONES and there is plenty for a family of 4! IF you are on a budget you can get a rotisserie for $4.99 at Costco. If cooking your own chicken breasts, I typically cook chicken at 375 for desired time depending on how thick and how many breasts (for 4-6 breasts cut up; roughly 25-30 minutes depending on how thick they are; cutting them up makes them cook faster, be sure to check chicken as each oven is different and you never want to have undercooked chicken!) . I would recommend cooking extra breasts to have left overs for the week.
Pile spinach leaves (and romaine if desired- avoid iceberg lettuce it is devout of most nutrients)
layer chicken, bleu cheese or feta (or both) sliced strawberries, (and blueberries if desired), and slivered walnuts, almonds, or pecans (pecans have a few more carbs but are ok in portion control). Be sure to avoid the candied almonds, pecans, or walnuts as those will have additional carbohydrates (sugar). may add additional toppings mentioned above if desired.
2 tbsp. of desired low carb dressing.
If preparing in advance, best not to toss dressing in until the end. If each family member has specific likes/ dislikes let everyone build their own. If making for a crowd can toss the lettuce, cheese, berries, nuts and chicken and leave the dressing until right before serving. If you toss the dressing it typically helps you to use less, versus pouring it over it at the end. Or you can use the fork method and get a little on your fork before preparing each bite!
WATCHOUT for restaurant strawberry salads. They are marketed as healthy but will often be covered in candied almonds/ pecans with craisins/ raisins and a sugary vinaigrette dressing. I LOVE Aubrey’s strawberry salad but I order it withOUT the candied pecans and craisins. I have them add extra spinach and I typically bring my own low carb vinegarette dressing :) or I do take out and use it from home! and I always add chicken for additional protein!
For a little additional sweetness, prepare strawberries in advance and sprinkle a small amount of truvia, stevia, or splenda over your berries. Place in refrigerator until time to serve. This will create some extra juice over the berries and also give moisture to your salad without additional dressing.
It is a family favorite!!!! IF you are extra hungry add a little more chicken and feta and pile up those spinach leaves. It is VERY filling. This can be done with steak as well!
I absolutely LOVE stuffed peppers and there is already an amazing stuffed pepper recipe available on this blog, but a great friend of mine created their own recipe the other day and treated us all to a super tasty dinner and it was so yummy, I had to share! A little back story, this great friend of mine is my non-biological little brother, Jim! Jim has lost 30 lbs since December and is getting incredibly creative in the kitchen! I love it when people own this!! He is making this a part of his lifestyle and sharing his culinary creativity with my family nearly every week. My mom has also accepted this lifestyle and has found it much easier to maintain when incorporating varied, tasty, and super simple recipes into her day! We never want this to get boring!!! We hope that providing you with new recipes each week it is making your journey for healthy living easier and more enjoyable! This stuffed pepper recipe has been a hit for everyone that has tried it thus far! Hope you enjoy as much as I did!!! Oh and the best part, its quick, which is a necessity in my home with a one year old standing at my feet following me around the kitchen as I prepare dinner. See even he is excited about this recipe! :)
4 oz. cream cheese, softened
½ cup cheddar cheese
1 tbsp. mayonnaise
1 tbsp. salsa ( I did a little more just bc I like salsa! :))
1 tsp. Mrs. Dash Fiesta Lime seasoning
1 tsp. each of salt, pepper, garlic powder
2 green or sweet peppers (I did one green and one red)
shredded chicken (I did rotisserie chicken and whatever you don’t use, use for leftovers for the week!)
1) Mix together first six ingredients until blended
2) Stuff above mixture into equal parts into the 4 halves of peppers
3) Bake for 15 minutes at 375 degrees
4) Take out of oven and place desired amount of shredded chicken on top
5) Sprinkle shredded cheese on top of chicken
6) Place back in the oven and broil for 2-2.5 minutes (until cheese is melted)
Enjoy!!! I served mine a top a bed of lettuce and added a little extra salsa to it after it was cooked. You could also add queso, guacamole, or pico de gallo, or enjoy as is! It is FULL of flavor! The Mrs. Dash seasoning was a new find that I loved because it is significantly lower in carbs than your traditional taco seasoning and tastes just like it!