Taco Slaw

Taco Slaw

Taco Slaw

Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Entree
Cuisine Mexican
Servings 4 Servings
Calories 273 kcal

Ingredients
  

  • 1 pound 93/7 ground turkey
  • 1 bag cold slaw mix
  • 4 TBSP taco seasoning
  • 1 can diced tomatoes with green chilies

Instructions
 

  • Heat a large skillet over medium heat.
  • Put the ground beef and 2 tablespoons of the seasoning blend in the pan and cook until the meat is browned and cooked through, about 15 minutes.
  • To the skillet, add the diced tomatoes and green chilies, coleslaw mix, and remaining 2 tablespoons of the seasoning blend. Cook until the cabbage is tender, about 7 minutes.
  • Taste and add salt, if desired.
  • Garnishments: Top each serving with avocado slices, green onions, as well as cilantro, jalapeños, black olives or sour cream, if using.

Notes

Nutrition

Sodium: 780mgCalcium: 70mgVitamin C: 23.1mgVitamin A: 950IUSugar: 7gFiber: 2gCholesterol: 83mgCalories: 273kcalSaturated Fat: 3gFat: 13gProtein: 22gCarbohydrates: 13gIron: 1.8mg
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Chicken Chile Verde Casserole

Chicken Chile Verde Casserole

Chile Verde Casserole

Prep Time 10 mins
Cook Time 20 mins
Total Time 1 hr 15 mins
Course Entree
Cuisine Mexican
Servings 9 servings
Calories 238 kcal

Ingredients
  

  • 2 pounds chicken breast, cooked and shredded
  • 3 TBSP taco seasoning
  • 3/4 cup green salsa
  • 1 can diced green chilis 4 oz can
  • 16 ounces 2% low fat cottage cheese
  • 5 ounces colby jack cheese, shredded

Instructions
 

  • Preheat oven to 375 degrees
  • In a medium sized bowl, mix the taco seasoning, salsa, green chilis and cottage cheese.
  • Mix in the shredded chicken and mix well.
  • Spray your baking dish with nonstick cooking spray.
  • Spoon the mixture into and 9x11 baking dish.
  • Top the casserole with the shredded cheese.
  • Bake for 20 minutes or until the cheese is melted.
  • Garnish with green onions, if desired.
  • Serve with salsa or sour cream, if desired.

Notes

Nutrition

Sodium: 731mgCalcium: 110mgVitamin A: 200IUSugar: 3gPotassium: 156mgCholesterol: 67mgCalories: 238kcalMonounsaturated Fat: 2gPolyunsaturated Fat: 1gSaturated Fat: 5gFat: 11gProtein: 28gCarbohydrates: 7gIron: 0.7mg
Keyword casserole, cottage cheese
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Enchilada Bake

Enchilada Bake

Enchilada Bake

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cuisine Mexican
Servings 6 servings
Calories 209 kcal

Ingredients
  

  • 4 each shredded chicken, cooked
  • 2 tsp taco seasoning
  • 1 cup low fat greek yogurt
  • 4 ounces green chilies, chopped
  • 1 can rotel diced tomatoes, drained
  • 1/2 cup red enchilada sauce
  • 1/2 cup cilantro
  • 1/4 cup green onion, chopped
  • 1/2 cup cheddar cheese, shredded
  • 1/2 cup pepper jack cheese, shredded

Instructions
 

  • Heat oven to 350 degrees. Spray 8 square cooking dish with non-stick spray.
  • Heat skillet over low heat. Add chicken, greek yogurt, green chilies, taco seasoning, rotel, and enchilada sauce, green onions and cilantro; stir to combine. Remove from heat.
  • Transfer chicken mixture to baking dish. Top evenly with cheeses.
  • Bake 10-15 minutes.
  • Turn oven to broil. Place baking dish about 5 inches from broiler, then broil 1-2 minutes or until cheese is golden and bubbly. Remove from broiler.
  • Serve and enjoy!

Notes

Nutrition

Sodium: 585mgCalcium: 150mgVitamin C: 14.9mgVitamin A: 600IUSugar: 2gFiber: 1gPotassium: 105mgCholesterol: 81mgCalories: 209kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 0.1gSaturated Fat: 3gFat: 8gProtein: 29gCarbohydrates: 5gIron: 1.1mg
Keyword casserole
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Buffalo Chicken Rolls

Buffalo Chicken Rolls

Buffalo Chicken Rolls

Prep Time 20 mins
Cook Time 15 mins
Total Time 4 hrs 35 mins
Course Appetizer, Entree
Cuisine Mexican
Servings 12 rolles
Calories 148 kcal

Ingredients
  

  • 2.5 pounds boneless, skinless chicken breast
  • 1/2 cup water
  • 1 cup Franks buffalo wing sauce
  • 6 ounces blue cheese crumbles
  • 12 tbsp OPA blue cheese dressing
  • 1 package cole slaw mix
  • 12 each rice paper wraps

Instructions
 

  • Put chicken in crockpot with 1/2 cup water and buffalo sauce. Cook on high heat for 4-6 hours or until chicken is easily shredded with a fork. Once cooked add in cole slaw mix to soften. Stir until everything is mixed well and coated.
  • Once chicken is cooked, preheat oven to 400 degrees.
  • Lay rice paper wraps in water for a few seconds. Then lay on a clean work surface, top with 3 ounces shredded chicken and 1/2 ounce blue cheese crumbles and fold. To fold: Work quickly, you don’t want your wrapper to fall apart. When you’ve placed all of your ingredients in a nice little pile in the middle of the rice paper roll wrapper, it’s time to roll it shut! Note: Be careful not to overfill your spring roll wrapper because it will cause the rice paper to tear. Start by folding the top and bottom sections of the rice paper in over the mixture. Starting on the left-hand side, stretch the left side of the wrapper around the pile of ingredients, tucking and rolling until you can rest the wrapper just under the ingredients. Tuck the corners in and then continue to roll the rice paper roll all the way, making your roll as tight as possible without ripping the rice paper wrapper. That's it!
  • Repeat remaining rolls.
  • Please the rolls on a coated cookie sheet and bake for 12-15 minutes or until the rolls are beginning to turn a light brown. .
  • Let cool for 5 minutes then serve!

Notes

Nutrition

Sodium: 920mgCalcium: 30mgVitamin C: 3.3mgVitamin A: 350IUSugar: 1gFiber: 0.2gCholesterol: 49mgCalories: 148kcalMonounsaturated Fat: 3gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 5gProtein: 19gCarbohydrates: 7gIron: 0.7mg
Keyword Appetizer, chicken, low carb, protein, spicy
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Low Carb Chicken Zucchini Enchiladas

Low Carb Chicken Zucchini Enchiladas

Low Carb Chicken Zucchini Enchiladas

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Entree
Cuisine Mexican
Servings 12 servings
Calories 263 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 2 1/4 pounds rotisserie chicken or cooked shredded chicken
  • 1 medium onion
  • 2 tbsp garlic, minced
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 1/3-1/2 cup red enchilada sauce
  • 4 large zucchini
  • 1 cup mexican shredded cheese

Instructions
 

  • Preheat oven to 350 degree.
  • In a large skillet, over medium heat, heat oil. Add onion and cook until soft. Add garlic, cumin, and chili powder. Cook about 1 minute. Add in chicken and 1 cup of enchilada sauce and stir until coated.
  • On a cutting board, use a Y-shaped vegetable peeler to peel thin slices of zucchini. Lay out 3 slices, slightly overlapping, and top with about 3 ounces of chicken mixture. Rollup and transfer to a baking dish. Repeat until remaining zucchini and chicken mixture is gone.
  • Spoon remaining enchilada sauce over zucchini enchilada and top with cheese.
  • Bake until these is melted and enchiladas are warmed through, about 20 minutes.

Notes

Nutrition

Sodium: 724mgCalcium: 170mgVitamin C: 28.1mgVitamin A: 500IUSugar: 4gFiber: 2gPotassium: 320mgCholesterol: 73mgCalories: 263kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 0.3gSaturated Fat: 7gFat: 15gProtein: 25gCarbohydrates: 9gIron: 1.4mg
Keyword casserole, chicken, spicy
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