Category: Recipes

Mexican Cornbread

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Nutritional Info

Calories 427

Net Carbs 18.6 grams

Fat 29.7 grams

Protein 21.1 grams

Ingredients

1 pound 93% lean ground beef

Taco Seasoning to taste

1 cup almond meal

1 cup yellow corn meal

1 Tablespoon baking powder

1 teaspoon salt

1 cup milk

1/3 cup melted butter

1 large egg, beaten

2 green onions, chopped

1 jalapeno seeded and chopped

1 cup grated cheddar cheese

2 Tablespoons olive oil

Directions

Put the olive oil into a cast iron skillet and place in the oven to preheat to 425F.

Brown beef with taco seasoning.

Mix dry ingredients and in a separate bowl whisk together the milk, butter and egg and add to the dry ingredients just until blended. Stir in the onions, jalapeno and cheddar cheese.

Take the skillet out of the oven carefully. It will be hot! Pour in half of the cornbread mixture and add the ground beef and then top with remaining cornbread.

Put back into oven and bake to golden brown, about 15 minutes.

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Cranberry-Turkey Salad

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Nutritional  Info

Serves 6

Calories 521

Net Carbs 10.8

Protein 23.1 grams

Ingredients

3 cups diced cooked Turkey

1 cup diced celery

1/2 cup dried cranberries

1/2 cup coarsely chopped pecans

1 cup mayonnaise

1/2 cup sour cream

2 Tablespoons chopped fresh parsley

1 Tablespoon chopped fresh rosemary

1/4 teaspoon salt

1/8 teaspoon black pepper

Directions

Mix turkey, celery, cranberries and pecans together.

To make dressing, whisk the mayonnaise, sour cream, parsley, rosemary, salt and pepper together and pour over turkey mixture and toss to coat evenly. Refrigerate the salad for at least 1 hour and serve cold.

 

Fajita Chicken Casserole

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Nutritional  Info

Calories 494

Carbs 6.8 grams

Fat 38.4 grams

Protein 29.5 grams

4 cups shredded rotisserie chicken

7 ounces cream cheese

1/3 cup mayonnaise

1 red bell pepper

1 yellow onion

2 Tablespoons Tex-Mex seasoning

7 ounces shredded Mexican Blend cheese

Salt and pepper

Romaine lettuce

Instructions

Preheat oven to 400F

Shred chicken and chop peppers and onions.

Mix everything except for 1/3 of the shredded cheese in a greased baking dish.

Add the remaining cheese on top and bake for 15-20 minutes or until golden  brown.

Serve over bed of romaine lettuce.

Sugar Free Chile Lime Wings

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Nutritional  Info

Calories 285

Net Carbs 0

Fat 11.6 grams

Protein 18 grams

Ingredients

2 1/2 pounds chicken wingettes, about 12 pieces

1 Tablespoon olive oil

3 Tablespoons butter

1/2 cup fresh cilantro, chopped

Zest of 1 lime

2 Tablespoons fresh lime juice

2 teaspoons chili powder

3/4 teaspoon kosher salt

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1 teaspoon Swerve granular

Instructions

Preheat oven to 450 F and spread oil onto 14 inch skillet or baking dish.

Wash and dry chicken and place into pan.

Bake chicken for 35 minutes, flip and then bake an additional 15 minutes.

While wings are baking mix butter, cilantro, lime zest and juice, salt, chili powder, cumin, garlic powder and Swerve in a small pan. Stir on low heat until butter is melted and mix is well combined.

Place baked wings into a large bowl and coat with the sauce.

Serve warm.

Sugar Free Barbecued Bacon Chicken Bake

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Calories 221

Carbs 3.1 grams

Fat 9.2 grams

Protein 31.2

Cooking spray

8 slices bacon

4 (4 ounce) skinless, boneless chicken breast halves

3/4 cup sugar free barbecue sauce (G.Hughes brand)

Preheat oven to 350 F

Spray a 9×13-inch baking dish with cooking spray

Cook bacon in a skillet over medium heat until the edges begin to crisp, about 5 minutes; drain bacon on paper towels. Wrap each chicken breast with 2 slices of bacon in an x-shaped pattern and place into the prepared baking sheet with bacon ends underneath.

Bake in the preheated oven until chicken is thoroughly cooked.

Coat with barbecue sauce and bake about 5-10 more minutes.

 

 

New Mexican Pumpkin Seed Dip

This thick southwest inspired pumpkin seed dip is a unique, delicious and healthy alternative to guacamole if you desire something a little different for your family and friends. The toasted pumpkin seeds give it a smokey flavor. Try it out with raw bell pepper chunks or sliced jicama for scooping this dip. It’s pretty darn good too when rolled up in an Ole high fiber, low carb tortilla.

Makes 10 servings at 2 tablespoons

Calories: 79

Carbohydrates: 9g

Fat: 4g

Protein: 3g

Fiber: 2g

  • 1 tbsp + 1 tsp extra virgin olive oil
  • 2 tsp minced garlic
  • 1 tsp ground cumin
  • 1 3/4 cups cooked chickpeas, or 1 can (15 1/2 ounces) rinsed and drained
  • 3/4 cup chicken or vegetable broth, divided
  • 1 tsp minced, fresh red chili pepper
  • 1 tbsp lime juice
  • 1/4 tsp salt
  • 2 tbsp pumpkin seed kernals, coarsely chopped (add more to taste)
  1. In a skillet, combine 1 tsp oil, garlic, and cumin. Cover over low heat for 1 minute, or until sizzling and fragrant. Do not brown the garlic. Add the chickpeas, 1/2 cup broth, and 1 tsp chili pepper. Cook, smashing the chickpeas occasionally with a fork, for about 8 minutes, or until scant liquid remains.
  2. Transfer the mixture to the bowl of a food processor or into a blender. Add the lime juice, salt and remaining 1 tbsp oil. Process for about 30 seconds, scraping down the sides as needed, until the mixture is the consistency of peanut butter. Add up to 1/4 cup more broth and process to make a moist, but not runny consistency. Taste, and add more chili pepper if desired.
  3. Transfer to a serving dish and spread to smooth. Scatter the seeds evenly across the top, then cover and refrigerate for at least 1 hour (or as long as 1 day) to allow the flavors to develop.

Makes a great party dip for game days too! Enjoy

Thanks to one of our kind readers, I went back and edited the opening to clear up some wording I had missed when transcribing this recipe a dear friend had shared with me to share with you.

 

Sugar Free Sweet and Spicy Bacon Chicken Bites

Nutritional Info

Servings 8, 4 ounces each

Calories 170

Net Carbs 1 gram

Fat 6 grams

Protein 29 grams

Ingredients

2 pounds chicken tenderloins, boneless, cut into 1 inch cube

16 ounces bacon cut into fourths

1/2 cup Brown Sugar Swerve Sweetener

1 teaspoon chili powder

1-2 teaspoons (according to your taste) coarse ground black pepper

1-2 teaspoons (according to your taste) cayenne pepper

Instructions

Preheat oven to 400F

Wrap chicken pieces with bacon.

Line two baking sheets with aluminum foil or use a cooling rack over the baking pan.

Whisk spices together and roll each chicken bite into the mixture.

Place chicken bites on pans and bake for 25-30 minutes.

High Protein Morning Hot Pockets

Nutritional Info

Serves 2

Calories 347

Fat 24

Protein 27 grams

Ingredients

3/4 cup shredded mozzarella

1/3 cup almond flour

2 large eggs, scrambled

3 slices bacon, cooked and cut into pieces

Instructions

Cook bacon and eggs.

Prepare dough by melting mozzarella and adding the almond flour. Stir until well combined.

Roll the dough out to desired thickness, between 2 sheets of parchment paper. A silicon mat and a silicon rolling pin work best.

Add the eggs and bacon.

Fold over and seal the dough edges to form the pocket.

Stick some holes into the dough to allow steam to escape.

Bake at 400F for 15-20 minutes or until golden brown and firm to the touch.

Savory Shakshuka

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Servings 5

Calories 204

Net Carbs 13 grams

Fat 13 grams

Protein 12 grams

Ingredients

2 Tablespoons olive oil

1 large yellow onion, chopped

1 large red bell pepper, chopped

1/4 teaspoon fine sea salt

3 cloves garlic,pressed or minced

2 Tablespoons tomato paste

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/4 teaspoon fine red pepper flakes

1 large can (28 ounces) crushed tomatoes, preferably fire-roasted

2 Tablespoons chopped fresh cilantro or flat-leaf parsley, plus additional cilantro or parsley for garnish

Freshly ground black pepper, to taste

5 large eggs

1/2 cup crumbled feta

Instructions

Preheat the oven to 375F. Warm oil in a large, oven-safe skillet (preferably stainless steel) over medium heat. Once shimmering, add onion, bell pepper and salt. Cook, stirring often, until the onions are tender and turning translucent, about 4 -6 minutes.

Add garlic, tomato paste, cumin, paprika and red pepper flakes. Cook, stirring constantly, until nice and fragrant, 1-2 minutes.

Pour in the crushed tomatoes with their juices and add the cilantro. Stir and let mixture come to a simmer. Reduce the heat as necessary to maintain a gentle simmer and cook for 5 minutes to give the flavors time to blend.

Turn off the heat. Taste and add salt and pepper as necessary. Use the back of a spoon to make a well near the edge of the pan and crack an egg directly into it. Gently spoon a bit of the tomato mixture over the whites to help contain the egg. Repeat with the remaining  eggs. Sprinkle a little salt and pepper over the eggs.

Carefully transfer the skillet to the oven and bake for 8-12 minutes, checking often once you reach 8 minutes. They’re done when the egg whites are opaque white and the yolks have risen but are still soft. They’ll continue to cook after you take it out of the oven. They should still jiggle in the centers when you shake the pan when you take them out of the oven.

Remove from oven and top with crumbled feta and garnish

Jalapeno Tartletts

Serving 12/1 tartlett

Calories 140

Net Carbs 2.9 grams

Fat 5.8 grams

Protein 3 grams

Ingredients

12 mini phyllo tart shells

4 ounces cream cheese, softened

1/2 cup shredded Cheddar cheese

2 jalapeno peppers, seeded and chopped

1.5 Tablespoons hot pepper sauce

Bacon Bits

Directions

Preheat oven to 350F and place phyllo cups onto baking sheet.

Mix cheeses, peppers and hot sauce and spoon into phyllo cups. Sprinkle bacon on top and bake until golden brown, about 15-20 minutes.