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 Mini Sausage Biscuits

Low carb works for me and I have been trying to get it to work for my family as well. This can be challenging since my littles are not always on board. They will try everything I put before them, but they are quick to let me know which way their favor is going to go. I’ve also been learning how to work with almond flour. I definitely prefer it over coconut flour.

I find myself needing a lot more inspiration this time around. Prior to being off the low carb wagon for personal and medical reasons, I was doing great with making low carb meals. As I was making this month’s menu, I realized that I was a little burnt out on some of the dishes I was making and I knew if I was, my family certainly was.

This led me to making a purchase that I will hopefully review later. It has also led me to getting a little more creative in the kitchen. I used to think that a low carb way of life meant that you had to live without the food you love. Not so. Today’s recipe is living proof. I tried the original recipe by Peace Love and Low Carb and really liked it. I enjoyed them so much that I began trying different versions, adapting here and there and my sausage version has become a family favorite.

I love these little cheesy nuggets. Best yet, they are low carb, easy to make, freeze well and are toddler approved!

Ingredients*

4oz low fat cream cheese, softened

1 egg

1 ¼ c shredded, sharp cheddar cheese

½ tsp garlic powder

½ tsp onion powder

½ tsp Italian seasoning

1 ¼ c almond flour

¼ c heaving cream

¼ c water

4oz ground maple or breakfast sausage, browned and drained

 Directions

Preheat oven to 350.

In your mixer, cream the cream cheese until smooth and then add the egg. Blend well. Add the seasoning, spices and cheese. Mix on low or mix by hand with a spoon.

Combine the flour, cream and water with the cheese mixture until it is well incorporated. Gently mix in the sausage.

Scoop generous tablespoons of batter into a well-greased mini muffin tin. Bake at 350 for 25 minutes or until golden and no longer spongy to the touch.

Serve warm or cool and then freeze. If freezing, simply thaw and warm in the microwave until it reaches your desired temperature.

My kids are “dippers” and these pair well with ketchup or syrup.

Makes approximately 10 servings (3 muffins).

Nutrition (according to MyFitness Pal): Calories 339, Fat 28.8g, Sodium 475mg, Net Carbs 3.8g

* The fat content, as well as all other nutritional values will change depending upon the types of ingredients you choose to use. For example, full fat vs low fat cream cheese.

The add-ins are endless!

Finding Grace in My Weight Loss Journey

Highs and lows. A typical weight loss journey is filled with them. I find this especially true when it's not just the weight that needs to be changed, but the lifestyle. I've been hitting major walls since the end of July when my family and I took our vacation. I have had a really difficult time getting back on track and while not all of my choices have been bad, I feel the poor choices outweigh the good ones.

::via::

I've also learned that during this journey I must allow myself to experience some grace. Giving myself grace has not always been something I've allowed. I beat myself up emotionally and I trash talk the face looking back at me in the mirror. Our words are meant to edify. We are meant to build each other up. That goes for ourselves as well. Talking down to myself only made me feel worse. It did the opposite of motivating me. That's where grace comes in.

But my life is worth nothing to me unless I use it for finishing the work assigned me by the Lord Jesus—the work of telling others the Good News about the wonderful grace of God.

Acts 20:24

Through my Christian walk, I've learned a lot about God's grace. He shows favor upon us and carries us when we cannot carry ourselves. If we are supposed to strive to be Christ-like, it only seems logical that we should offer ourselves the same grace that we offer others and that which is offered to us by God. I've been thinking on this a lot lately, and quite frankly, it has allowed me to free up a lot of mental space. I no longer drag myself down as much as I was. I try to find quotes and scripture that motivate. I look for positive qualities in myself. I take great joy in the small victories. I've also been reminded that caring for my body in a healthy way is what I am called to do. By calling on God throughout my battle with weight loss I am not only building my testimony, but I am showing others His goodness. I am able to share my love for Him and His goodness in my life through the tests I overcome.

In order to make a lifestyle change of this magnitude and maintain it, we have to be willing to let go of our mistakes. We have to focus on what we are doing right and look for ways to continue to better ourselves. It's not just a change of mind, but a change of heart.

::via::

I've realized the importance of connecting with others on similar journeys. I've found this to be completely true in my battle with infertility and I am finding it follows suit with my weight loss. My two major focuses this week are connecting and meal prepping. I've done pretty well with the meal prepping but I need the accountability. A sweet friend has agreed to share the load on this journey as she and I both move forward with our Low Carb way of life. She may be miles away, but her encouragement overcomes the distance. I am thankful.

So, while I continue to battle these 7-10lbs that keep fluctuating and keep me from my first 30lb goal, I will take into account what I am doing right and offer myself some grace when things don't go as I had hoped. I've made a lot of progress and I know I can do better. I will do better. I will meet my goals and I will love myself. The only one that can make these changes is me...but some grace and good friends along the way make the ride a little more pleasant.

5 Lessons I've Learned Since Going Low Carb

I am about 5 months into adjusting to a Low Carb (LC) way of eating (WOE). I’ve had several people join me on this journey. I’ve gotten asked multiple questions over these past few months and I thought I’d share a few things I’ve learned thus far.

1.

It’s all or nothing.

I’ve learned that you are either committed or you are not. My sweet hubby jumps on board every now and then but has yet to really stick with it. I have found that everyone has to use the principles of LC eating in a way that fits them, but they must be committed to seeing it through. I set a limit of 100 or less net carbs a day. I typically average 40 or so. The hardest part to date is finding foods that fill me up, because I refuse to be hungry, and allow me to stay within my parameters. I also make sure I stay within my sodium limits. I was diagnosed with high BP during my first pregnancy (we still don’t know why) and it has not regulated since. While I’m on the high end of normal, I could cross into a chronic issue at any time. Watching my sodium is just as important as losing weight. I also maintain a balance with my fat and cholesterol intake. No matter what you decide to do, you have to either be all in or not. It’s the only way a true lifestyle change can occur.

2.

Track it.

I track my food almost daily. Sometimes it hurts to put in what I’ve eaten (which means I did not make a very good choice) while other days, I am amazed at how content I am and how few carbs I’ve eaten. By tracking my food intake, I not only can easily see my carb intake, but I can easily monitor my sodium, fat and cholesterol intake. I keep an eye on the cholesterol simply because a lot of LC eating involves some foods that are higher on that end and as we know, too much of a good thing is not always a good thing.

3.

This is life.

I am adjusting to a new way of life when it comes to LC eating. I now find myself naturally leaning towards lower carb options at restaurants and only allow myself to visit some of my high carb favorite dining establishments every now and then. We do not eat out often, but I’ve definitely become pickier. I want quality food with options that I know will allow me to have something other than a salad. I’m not paying good money for a bowl of greens if I’m going out. With all of this in mind, I know there are days when I do not worry so much about my carb allotment. For instance, we just celebrated my son’s first birthday. I enjoyed every bit of it…the finger foods, the fruit, the cake…EVERYTHING! And I did not feel guilty. That’s the beauty of this. Because I am not making over indulging choices regularly anymore, I can feel good about enjoying days like that without the guilt.

4.

Preparation is key.

Whether it’s meal planning, pre-cooking, or setting my mind in the right place, I have to be prepared. I make a monthly menu that centers on LC meals. This dictates my shopping list. I will often cook a large amount of protein (chicken, beef, etc) at the beginning of the week or make double/triple of what I’d need for one meal, so that I have plenty of extra to help with other meals. I also have to get in the right mindset. Whether I’m cooking at home or joining friends out, I have to make sure I am prepared to face temptations. I must mentally prepare to make the better decisions. It has gotten so much easier as time has gone on…I won’t lie, the first month was definitely the hardest.

5.

It’s not all about the scale.

One of my dear friends bases too much of her success on the scale. We talk about this regularly. I’ve encouraged her to start taking measurements. I’ve also noticed a major increase in her muscle tone…and as most of us know, muscle weighs more than fat. The scale may not always move, but there are other tell-tale signs of success. Do not be defeated just because the scale is not showing you what you hoped to see.

I am regularly encouraged by those who are doing this with me. I feel better and I’m proud of my success. I am finally in a size smaller pant and I don’t cringe when I look in the mirror. I’m learning how to love myself where I am. I know I need to incorporate real exercise and I desperately need to start toning. These are my upcoming goals. So, whether you are just beginning a new journey or you’ve been on one for a while, keep going. It is totally worth it.

Tuesday Talk

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

Bacon Cheeseburger Casserole (Low Carb)

Low carb is becoming my way of eating. I approach meals very differently now and I'm always looking for recipes that my whole family will enjoy. I'm not one to make separate meals for everyone. It's more of a take it or leave it kind of thing. Fortunately,  this recipe has been toddler and husband approved. I must also add that I believe the leftovers are just as good...if there are any.

Bacon Cheeseburger Casserole 

Ingredients:

1lb of ground venison, beef or chicken, browned and grease drained

3 slices of low sodium bacon, cooked until crisp and roughly chopped

6 eggs

1/2c light cream

1/2c tomato sauce 

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp black pepper 

1 c shredded cheddar cheese

Preheat oven to 375.

Spray a 9×13 casserole dish with nonstick spray. Evenly spread the meat on the bottom. 

In a medium bowl, whisk the eggs. Mix in the cream, tomato sauce, seasonings and 1/4 c of cheese.

Pour over the meat and gently toss the meat so that all ingredients are mixed. Sprinkle the remaining cheese and bacon on top.

Bake for 25-35 minutes or until the casserole is firm.

Enjoy!

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Low Carb 3 Minute Mini Omelets

Our mornings are usually pretty rushed no matter how much prepping I do the night before. Now that I'm enjoying (yes, enjoying) the benefits of low carb eating, I am constantly trying to find family pleasing meals. Breakfast bars are ok, but I'd much rather send my kids off with a warm, protein packed breakfast. Enter in the Mini Omelet.

These omelets are so easy and quick...not to mention very versatile. I like to use low sodium meats (when possible), veggies such as spinach, baby kale or peppers, and of course, cheese. The options are really endless.

What will you put in them?

3 Minute Mini Omelets 

Serves 1

1 large egg

1 tbsp shredded cheese

1 slice of low sodium ham, bacon or other meat of your choice

1/4 c diced veggies

In a microwave safe bowl lightly sprayed with nonstick cooking spray, whisk the egg until the yolk and white are well mixed.

Add in veggies.

Microwave for 1.5 minutes (3 minutes if the recipe is doubled). Heat your meat as needed.

Gently lift the egg to release it from the bottom of the bowl. Sprinkle with cheese and top with meat. Fold in half.

Done!

You can make a few ahead of time and keep them in the fridge for a couple days or in the freezer.

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!

Low Carb Spiced Parmesan Pork Chops

I'm new to the world of low carb and quite honestly, it has been super hard. I never realized how many carbs I potentially eat in a day. I love bread. I love pasta. I love rice. Nothing about these three loves is low carb. I've been doing some research and I know that drastically cutting these down in my diet will not only help lose weight, but it has the potential to reverse or ease a variety of my PCOS symptoms. It's a win-win if I can get myself fully on board.

I've been working hard to find filling low carb meals that all of us can enjoy. I came up with a recipe that fits the bill. It will definitely be made again.

Spiced Parmesan Pork Chops

6 lean, pork tenderloin chops

1/4 c grated parmesan cheese

1 tbsp of 6 Pepper Spice seasoning (we got this from Sam's)

Preheat own to 400.

Line a baking sheet with foil and spray with nonstick spray. 

In a gallon size bag, combine the cheese and seasoning. Add 2 chops at a time and shake them in the seasoning to coat.

Place them on the baking sheet. Bake for 20-30 minutes or until meat is tender and no longer pink.

Serve with your choice of side. 

Each chop is 1 carb, 24g  protein, 125 calories and 3.5g fat. 

Yum!

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