Posts Tagged ‘Cheese’

Beef Enchiladas

September 22nd, 2010

Beef Enchiladas

I love mexican food, it’s one my absolute favorites. Being on a low carb diet doesn’t mean you have to give up mexican food, or any other favorite that you might have, you just have to get creative and find alternative ways to make your favorite dishes. Give this one a whirl, you won’t be disappointed.

Instead of regular tortillas, this recipe uses an egg crepe in place of the tortilla. These can be a little tricky to make, but once you get the hang of it, you’ll use them for everything. If you don’t get the hang of it, you can use low carb tortillas, but the carb count will increase accordingly.

Beef Enchiladas
Egg Crepe “Tortillas”

  • 6 eggs
  • 3 tbsp heavy cream
  • Pinch of salt and pepper
  1. Beat the eggs, cream, salt and pepper until mixed well.
  2. Spray small frying pan with non-stick cooking spray.
  3. Once the pan is hot, add small amount of egg mixture, just enough to cover the bottom of the pan.
  4. These will cook fast, once you can slide a spatula under the crepe, carefully flip over to cook the other side.
  5. Take crepe out of pan, set aside and repeat for the next one.

Enchilada Filling

  • 1 lb ground beef
  • 1/2 yellow onion, diced
  • 4 ounce can diced green chilies
  • 1 tbsp cumin
  • Salt and pepper to taste
  • 1 1/2 cups enchilada sauce (look for lowest carb count – I used Las Palmas)
  • 1 cup cheddar/jack cheese mix.
  1. Saute the onions until tender then add green chilies, seasonings and ground beef and cook thoroughly. Drain excess liquid as needed.
  2. Add 1/2 cup of the enchilada sauce and 1/2 cup of the cheese to the beef, mix well.
  3. Spray a 9 x 13 baking dish with non-stick cooking spray and add in 1/4 cup of the enchilada sauce on the bottom of the dish.
  4. Take each crepe and add beef mixture, roll and place in baking dish. Continue until all are set.
  5. Add the rest of the enchilada sauce and cheese over the top of the enchiladas and bake uncovered at 375 degrees for approx. 20 minutes.
  6. Garnish with sour cream, sliced black olives and green onions and enjoy!

Makes 8 enchiladas.

Carb Count:
1 serving = 3 net carbs

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Posted in Main Dish, Recipes

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Faux Loaded Baked Potatoes

August 9th, 2010

Faux Loaded Baked Potatoes

I found this recipe and I just had to try it. This was absolutely delicious and will be made quite often. This tastes incredible and definitely fills the craving for a loaded baked potato.

Just Like Loaded Baked Potatoes
Source: Helping Hands on RecipeZaar

  • 1 head of cauliflower
  • 1 1/2 cups sour cream
  • 1 cup shredded cheddar cheese
  • 4 green onions
  • 6 slices of bacon (or turkey bacon)
  • salt and pepper
  1. Steam cauliflower until soft and chop into very small pieces. You can also mash it too for a smoother consistency.
  2. Mix the sour cream, 1/2 of the green onions, 1/2 of the cheese, 1/2 of the bacon. Add salt and pepper to taste.
  3. Stir in the chopped or mashed cauliflower.
  4. Place in a baking dish and sprinkle the remaining cheese and bacon on top.
  5. Pre-heat oven to 350 and bake for 20 minutes.
  6. Sprinkle the remaining green onions on top just before serving.

This is one of those recipes that you can experiment with. Add more cheese, more bacon, other toppings… be creative and enjoy!

Makes 4 good sized servings.

Carb Count:
1 serving = 4.45 net carbs

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Posted in Recipes, Vegetables

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Delicious Mexican Chicken and “Rice”

July 31st, 2010

Mexican Chicken and Rice

I was a little reluctant about baking boneless chicken breasts as they seem to come out a little on the dry side. I found this incredibly easy recipe for Low Carb Mexi Baked Chicken, and after reading the numerous reviews, I decided to give it a shot. So glad that I did, because this chicken was incredible! I also made some Mexican “Rice” made from cauliflower which turned out to be the perfect side dish.

Low Carb Mexi Baked Chicken
Source: TheDancingCook on RecipeZaar

  • 2 boneless chicken breasts
  • 2 teaspoons taco seasoning
  • 1/2 cup salsa (any degree, I used mild)
  • 1/2 cup shredded cheddar cheese (I used the pre-packaged mexi-blend)
  1. Preheat oven to 375 degrees
  2. Spray a shallow, small baking dish with non-stick spray
  3. Coat chicken lightly with taco seasoning, on both sides and spoon about 1/4 cup salsa over each chicken breast
  4. Bake uncovered for about 45 minutes
  5. Sprinkle cheese evenly on chicken breasts and bake for another 5 minutes or until cheese is melted through
  6. Top with a little sour cream, a few jalapenos (if you like a little kick) and it’s done!

Of course, you can double or triple the recipe if you are cooking more than 2 chicken breasts, which I did.

Mexican “Rice”
Source: Linda’s Low Carb Menus & Recipes

  • 10 ounces of fresh cauliflower, grated (1/2 medium)
  • 1 small onion, slivered or chopped
  • 2-3 tablespoons butter or oil (or a combination of both)
  • 1/2 cup salsa (any degree, I used a medium salsa verde)
  • 1/8 teaspoon garlic powder
  • 3/4 teaspoon salt, or to taste
  • 1/4 teaspoon pepper
  • 1/8 teaspoon granular Splenda
  1. In a very large skillet with a lid, sauté the onion in butter and/or oil until tender
  2. Stir in the grated cauliflower
  3. Stir in remaining ingredients and mix well
  4. Cover and simmer 10-12 minutes until the cauliflower is tender, but not mushy, stirring occasionally

Makes 6 servings, can be frozen

Carb Count:
Chicken Breast = 3.6 net carbs per serving
Mexican “Rice” = 3 net carbs per serving

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Posted in Chicken, Recipes

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