Low Carb Salsa Verde Chicken Enchilada Pie

My friend brought her chicken enchiladas to work the other day. She had been talking up the recipe so, of course, I had to try them. Delish! However, they included a few ingredients that I have not used in quite a while, or in the case of the chicken condensed soup, years. However, the taste was in my mouth and I just knew it was what I was making for dinner.

I've been working hard to get back into my low carb (LC) way of eating. I feel better when I make this my habit and it has tons of health benefits. With this in mind, I knew I had to find a way to make this LC friendly. I also believe when you have something good, you should share it and that brings me to today's recipe!

LC Salsa Verde Chicken Enchilada Pie

3 boneless, skinless chicken breast, boiled or baked and shredded

2 high fiber tortilla shells (I use Ole)

3/4c lite sour cream

2oz lite cream cheese

1/2c salsa Verde (I used Taco Bell)

1/2 tsp cumin

1/2tsp garlic powder

1/4c + 3/4c pepper jack cheese

Preheat your oven to 375.

In a deep dish pie pan, smooth about 1/8c of salsa verde. Lay one tortilla on top.

In a mixing bowl, combine chicken, sour cream, cream cheese, cumin, garlic, and 1/4c pepper jack cheese. (I did not pre-shred my chicken. Instead I put the chicken and all ingredients into the mixing bowl of my Kitchen-Aid and let it rip.) Mix all ingredients until well combined.

Smooth the chicken mixture over the tortilla. Lay the remaining tortilla on top.

Evenly spread the remaining salsa verde over the tortilla and then top with the remaining cheese.

Bake for 35-40 minutes or until the cheese is melted and slightly browned and bubbly.

Let it cook for about 5 minutes and serve!

Makes 8 servings

5.8 net carbs per serving

Low Carb Mexican Chicken Bake

I've been trying to come up with low carb recipes that will allow me to enjoy our weekly Taco Tuesday nights without always resorting to a taco salad. This has led me to a new favorite...

Mexican Chicken Bake

Ingredients 

1.5c diced chicken (I used leftover rotisserie chicken)

1/2c black beans, rinsed and drained

1/2c Rotel

1/2c shredded pepper jack cheese

1/2c shredded Mexican blend cheese

Preheat your oven to 400. 

In an 8x8 baking dish that has been coated with nonstick cooking spray, mix the chicken, beans and tomatoes together. Top with both cheeses. Bake 25-30 minutes or until the cheese is bubbly and melted completely. Enjoy with a little sour cream or on a low carb tortilla. 

Serves 6

Low Carb Italian Chicken Bites

Since going low carb about a month ago I've been doing a little more experimenting in the kitchen. Afterall, one can only eat so much lettuce. The other night I needed something quick and easy but I wanted it to work within my new way of eating. 

I looked among the ingredients I had on hand and soon threw together these yummy chicken bites. My toddler even tried them. What's even better is that I found the leftovers to be just as good. Win-win.

I hope you'll  try and enjoy!

Low Carb Italian Chicken Bites 

Serves 3
Time: 30-40 minutes 

Ingredients 

2 boneless, skinless chicken breasts, cut into bite size pieces (approximately 1.5 inches)

1/2c grated parmesan cheese 

1/2 tbsp garlic powder

1/4 tbsp oregano 

1/2 tbsp parsley

1/4 tbsp paprika 

1/4 c melted butter

Preheat oven to 375. Line a cookie sheet with foil and spray with nonstick cooking spray.

In a medium sized bowl, combine the chicken and butter. Coat well.

In a gallon sized ziplock  bag, combine the cheese, herbs and spice. Mix well by sealing the bag and shaking. 

Spoon the chicken into the bag, seal and shake. Coat well.

Pour onto the baking sheet and evenly layer the chicken.

Bake 20-30 minutes or until the juices run clear and the chicken is no longer pink.

Serve with your favorite side or over a bed of lettuce with a delicious dressing.

Enjoy!

Tasty Tuesday: Grilled Citrus-Glazed Chicken Salad

Grilled Citrus-Glazed Chicken Salad

I’ve been meaning to share this recipe for quite some time. It takes me back to just a couple of months ago when, while the weather was cold, we did not have snow on the ground and we used our grill from time to time. Since Valentine’s Day it has been far too cold and snowy for such things.

The original chicken recipe came from McCormick’s 3-StepCooking with Flavor cookbook.

Grilled Citrus-Glazed Chicken Salad

Ingredients:

1 ½ c orange juice

2tbsp honey

1tbsp low-sodium soy sauce

1 clove minced garlic

1 tsp lemon pepper seasoning

½ tsp ground mustard

1lb boneless, skinless chicken breast halves

Directions:

1. Combine the orange juice, honey, soy sauce, garlic, lemon pepper, and mustard in a gallon size plastic resealable bag. Add chicken, seal and squeeze to coat the chicken. Allow to sit in the refrigerator for 15 minutes.

2. Pre-heat the grill to medium-high heat.

3. Remove the chicken and discard the remaining marinade. Grill for about 12 minutes or until the chicken is cooked through.

4. Allow the chicken to rest for 5 minutes and then cut into cubes or strips. Place on top of a bed of fresh greens.

*I added toasted pecans, dried cranberries and a light walnut balsamic dressing. Enjoy!

Any leftover chicken can be used for additional salads or sandwiches.

Linking up with Green Fashionista

Tasty Tuesday: Sticky Chicken

Let me begin by saying that I have had continued requests for this dish by my husband since I made it the other night. I found the original recipe here.

Sticky Chicken

Ingredients:

1lb boneless, skinless chicken thighs cut into large chunks or strips

½ cup flour
3 eggs
2 tablespoons water
1 cup panko crumbs

For the sauce:
1½ cups brown sugar
⅓ cup Frank's hot sauce
½ teaspoon garlic powder
2 tablespoons water

Directions:
-Preheat your oven to 425 and line a cookie sheet with a piece of foil sprayed with non-stick cooking spray.
-In a zip lock bag, combine the flour and chicken pieces. Shake to coat them well.
-Pour the panko onto a plate.
-In a bowl, whisk together the eggs and water.
-Dip the chicken pieces into the egg mixture and then coat well with the panko.
-Place on the baking pan and bake for about 20-25 minutes or until cooked through.
-Meanwhile, combine the hot sauce and brown sugar in a sauce pan and mix well. Bring to a boil. Allow to boil for about a minute and then remove from the heat. Add in the garlic powder and water. Whisk until smooth.
-When the chicken is baked, toss it along with the sauce in a large bowl.

I served with ranch dressing and they were delish!

Fan food...Buffalo Chicken Potato Skins

Football season has arrived. It's just one of the many reasons I love fall. Another reason is the way things change in my kitchen. The smells of pumpkin, apples and spice make everything so nice. Fall baking becomes a standard weekend occurrence.  Soups are devoured on a regular basis along with warm crusty bread.

As I mentioned,  football season is here which means fan food is on the menu. I had the idea to combine two of our favorite football foods: buffalo chicken and potato skins. Thus the Buffalo Chicken Potato Skins came into existence. I know the name isn't very original but they are so good!

**I opted to put my chicken in the slow cooker to save on time. I added 1/4c. hot sauce and 1/3c. water to the crockpot and allowed the chicken to cook about 9 hours on low. When I got home I shredded the chicken and cooked up some bacon.


Buffalo Chicken Potato Skins

Ingredients:
2 chicken breasts, boneless and skinless
1/4 c hot sauce (I use Frank's)
3 strips of low sodium bacon, crisp
3 baking potatoes
3/4 c shredded cheddar cheese

Directions:
Preheat the oven to 400.

Wash the potatoes thoroughly and wrap individually in paper towels (do not dry). Cook in the microwave for about 12 minutes or until the potatoes are soft. Remove and allow to cool for a few minutes.

Slice the potatoes in half long ways. Scoop out the centers, leaving a thin layer of potato. Place on a cookie sheet. Bake 6-8 minutes.

Remove and top with the chicken, bacon and cheese. Bake an additional 5-10 minutes or until the cheese is well melted and the edges of the potatoes are crisp.

Top with your favorite toppings such as ranch, sour cream, etc. Enjoy!

Joining the Green Fashionista

and

Love in the Kitchen

Crockpot Chicken Taco Chili

I am all about Taco Tuesdays and I'm always looking for festive new recipes to add to my recipe arsenal. This past week was another successful new recipe and I just had to share.

With fall coming soon, I've started to pull out a soup recipe or two. This recipe for Chicken Taco Chili will be a definite go to. I found the original recipe at Table for Two. You'll see that I changed things up a bit, only because I used things that I already had in the house.

If you're looking for something super easy and super good, pull out your crockpot and come along with me.

Chicken Taco Chili

Ingredients:
1 16oz can black beans, drained and rinsed
1 16oz can red beans
1 16oz can tomato sauce
12 oz bag of frozen corn
1 can fire roasted tomatoes
1 packet low sodium taco seasoning
1/2tbsp ground cumin
1/2tbsp chili powder
1c. low fat sour cream
1/2 cup shredded sharp cheddar cheese, plus some for garnish
3 frozen, boneless, skinless chicken breasts

Mix together all ingredients in the crockpot, minus the chicken breast.

Place the chicken on top of the vegetable mixture and push down until the pieces are covered. This ensures that they get cooked through without drying out.

Set your crockpot on high and allow to cook 8-10 hours.

Remove the chicken breast and shred or dice. Return it to the soup and mix. Add in the sour cream and cheese. Mix well allowing the cheese to melt.

Top with extra sour cream and cheese if you'd like.

This was a full meal in itself, but I'm sure some type of garlic bread or grilled cheese would pair nicely as well. Enjoy!

Linking up with Green Fashionista!

Also linking up for the first time with Tuesday Table.

Chicken with Drop Dumplings

The other night I was craving my grandma's soup...loving deemed "Uncle Curtis' Soup". If there is an actual name for it, no one in the family knows. In fact, on my recipe card the recipe is simply labeled "soup". It has forever been my uncle's request at family gatherings and I grew up expecting this soup every Christmas (and maybe once or twice throughout the year if we were lucky.) My grandma has three dishes that compete to be my favorite: meatloaf, flat pancakes, and Uncle Curtis' Soup. The only thing that ever tastes like she makes it when I attempt it in the kitchen is the soup.

She has such distinct handwriting...pulling out this recipe card always brings sweet memories.

So back to the other night. I was really wanting her soup. I knew thought I had everything, right down to the spices. Unfortunately I realized, only after I began cooking, that I did not have smoked sausage. I decided to get a little creative and came up with my spin on Chicken n' Dumplings. I hope you'll enjoy this just as much as we did! You can't beat something made in the big red pot.

Chicken with Drop Dumplings

Ingredients:
2tbsp butter
1 clove minced garlic
1/4c diced onions
2c chicken broth
1c water
1 1/2 tsp Hungarian Paprika
1-2c cooked, diced chicken

Dumplings:
2eggs
dash of salt
3/4c flour


Begin by melting 2 tablespoons of butter in the bottom of your pot.



Add 1 clove of minced garlic and 1/4c diced onion. Allow to cook for a few minutes to draw out the flavor. The onions will become translucent as they cook.

Once the veggies are good to go, add 2 cups of chicken stock and 1 cup of water. Stir in 1 1/2 tsp. Hungarian paprika and a dash of salt and pepper. Allow it to simmer on low heat.

While the broth simmers, grab a medium size bowl and combine the following ingredients to make the dumplings: 2 eggs, a dash of salt, and 3/4c flour. Mix well. The dough will be thick.

In small spoonfuls, drop the dough into the simmering liquid. The dumplings will cook as the broth continues to heat. The dumplings will swell a bit. Continue to add the dumpling dough until you are stratified with the amount of dumplings in the soup.

Finally add 1-2c of diced chicken. I had some leftover rotisserie chicken and that worked very well. Otherwise, cooked chicken breast would do. allow the soup to cook through and continue to season to taste.

This soup was a big hit in our house and I hope the same for yours. Enjoy!



 

 



Finding Calm in the Kitchen

Oh Thursday. I forgot to set my alarm...thank goodness for an early rising daughter. I got her dropped off by dawn's early light and headed to work. I was trying to figure out just what I was going to do considering we missed another day of school yesterday. It's always an adjustment when we miss school.

I was preparing to begin the day with my students and suddenly became really sick. The school nurse found someone to fill in so that I could leave. I left and went straight to our family doctor. After checking my blood pressure and blood sugar (which were fine) she decided to run a full blood work up. I haven't gotten any results yet, but I'm praying all is well and this was just a crazy fluke. I came home to rest and then later on picked up G from the sitter.

After getting her home and getting in some snuggle time, I decided I needed to just take tonight to really relax. While I feel guilty for neglecting the treadmill tonight, I know deep down this is what I need to do this evening.

In the midst of crazy, there are a couple of ways that I find solace. One is the outdoors and the other is in the kitchen. Since the weather is still pretty bitter I opted for the kitchen. When it comes to food, I dare not type cast. I can always find a way to make various foods work for any meal. Cupcakes for breakfast! Why of course! Chicken is another food that is often overlooked as a potential breakfast item. One of my favorite breakfasts is that of Chicken and Waffles...and after a conversation with my mom who was eating out at I-HOP, my mind was made up. I took a slightly different route however. I made some tasty French toast and decided I'd come up with a yummy chicken component. I had already thawed some drumsticks...what to do, what to do? The end result?

 

Finger-licking Brown Sugar Chicken!

 

 

Hear me out (and don't turn up your nose just yet). One of the best parts about Chicken and Waffles is the merriment of the chicken with the golden maple syrup (and if you are not a fan of C&W, I feel so sorry for you!). Now, it remains important that I monitor my sodium intake and I'm determined to find healthier versions of the things I love when possible. These two things are what spurred the following recipe:

 

 

Finger-licking Brown Sugar Chicken

 

Ingredients:

4-6 chicken legs

4tbsp butter

1tbsp brown sugar

 

 

Directions:

Preheat your oven to 400.

 

Melt the butter, combined with the brown sugar in a microwave bowl.

 

 

Pat the chicken dry and dredge through the butter mixture, making sure every square inch is covered in the golden goodness.

 

 

Place it in a baking dish (I always line mine with foil for easy clean up). Bake for 30-40 minutes or until the chicken is golden, the meat is no longer pink and the juices run clear.

 

 

Pair with whatever you'd like...may I suggest French toast or waffles? Enjoy!

 

 

Per Serving (2 drumsticks): 275 calories, 5 carbs, 23 fat, 20 protein, 481 sodium, 5 sugar (Nutrition Information determined by MyFitnessPal)

 

I hope you'll join me in tomorrow's Five on Friday. I've got some fun things in store! For now however, I'm heading to bed early, praying my test results come back A-Okay and that tomorrow will be uneventful.