Taco Slaw

Taco Slaw

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Taco Slaw
Votes: 1
Rating: 5
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Course Entree
Cuisine Mexican
Prep Time 20 minutes
Cook Time 15 minutes
Servings
Servings
Course Entree
Cuisine Mexican
Prep Time 20 minutes
Cook Time 15 minutes
Servings
Servings
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. Heat a large skillet over medium heat.
  2. 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.
  3. 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.
  4. Taste and add salt, if desired.
  5. Garnishments: Top each serving with avocado slices, green onions, as well as cilantro, jalapeños, black olives or sour cream, if using.
Recipe Notes

Nutrition Facts
Taco Slaw
Amount Per Serving
Calories 273 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 83mg 28%
Sodium 780mg 33%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars 7g
Protein 22g 44%
Vitamin A 19%
Vitamin C 28%
Calcium 7%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

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Chicken Chile Verde Casserole

Chicken Chile Verde Casserole

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Chile Verde Casserole
Votes: 0
Rating: 0
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Course Entree
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 45 minutes
Servings
servings
Course Entree
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 45 minutes
Servings
servings
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Preheat oven to 375 degrees
  2. In a medium sized bowl, mix the taco seasoning, salsa, green chilis and cottage cheese.
  3. Mix in the shredded chicken and mix well.
  4. Spray your baking dish with nonstick cooking spray.
  5. Spoon the mixture into and 9x11 baking dish.
  6. Top the casserole with the shredded cheese.
  7. Bake for 20 minutes or until the cheese is melted.
  8. Garnish with green onions, if desired.
  9. Serve with salsa or sour cream, if desired.
Recipe Notes

Nutrition Facts
Chile Verde Casserole
Amount Per Serving
Calories 238 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 67mg 22%
Sodium 731mg 30%
Potassium 156mg 4%
Total Carbohydrates 7g 2%
Sugars 3g
Protein 28g 56%
Vitamin A 4%
Calcium 11%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

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Enchilada Bake

Enchilada Bake

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Enchilada Bake
Votes: 1
Rating: 5
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Cuisine Mexican
Keyword casserole
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Cuisine Mexican
Keyword casserole
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. Heat oven to 350 degrees. Spray 8 square cooking dish with non-stick spray.
  2. 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.
  3. Transfer chicken mixture to baking dish. Top evenly with cheeses.
  4. Bake 10-15 minutes.
  5. 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.
  6. Serve and enjoy!
Recipe Notes

Nutrition Facts
Enchilada Bake
Amount Per Serving
Calories 209 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
Cholesterol 81mg 27%
Sodium 585mg 24%
Potassium 105mg 3%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 29g 58%
Vitamin A 12%
Vitamin C 18%
Calcium 15%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

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Buffalo Chicken Rolls

Buffalo Chicken Rolls


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Buffalo Chicken Rolls

Votes: 0
Rating: 0
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Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 4 hours

Servings
rolles

Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 4 hours

Servings
rolles

Votes: 0
Rating: 0
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Instructions
  1. 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.

  2. Once chicken is cooked, preheat oven to 400 degrees.

  3. 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!

  4. Repeat remaining rolls.

  5. 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. .

  6. Let cool for 5 minutes then serve!


Recipe Notes

Nutrition Facts
Buffalo Chicken Rolls
Amount Per Serving
Calories 148 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 49mg 16%
Sodium 920mg 38%
Total Carbohydrates 7g 2%
Dietary Fiber 0.2g 1%
Sugars 1g
Protein 19g 38%
Vitamin A 7%
Vitamin C 4%
Calcium 3%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.


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Low Carb Chicken Zucchini Enchiladas

Low Carb Chicken Zucchini Enchiladas

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Low Carb Chicken Zucchini Enchiladas
Votes: 1
Rating: 5
Rate this recipe!
Course Entree
Cuisine Mexican
Keyword casserole, chicken, spicy
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Entree
Cuisine Mexican
Keyword casserole, chicken, spicy
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. Preheat oven to 350 degree.
  2. 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.
  3. 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.
  4. Spoon remaining enchilada sauce over zucchini enchilada and top with cheese.
  5. Bake until these is melted and enchiladas are warmed through, about 20 minutes.
Recipe Notes

Nutrition Facts
Low Carb Chicken Zucchini Enchiladas
Amount Per Serving
Calories 263 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 7g 35%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 73mg 24%
Sodium 724mg 30%
Potassium 320mg 9%
Total Carbohydrates 9g 3%
Dietary Fiber 2g 8%
Sugars 4g
Protein 25g 50%
Vitamin A 10%
Vitamin C 34%
Calcium 17%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

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