Taco Bake

Taco Bake

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Taco bake
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Rating: 0
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Course Entree
Keyword casserole, low carb
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 40 minutes
Servings
servings
Course Entree
Keyword casserole, low carb
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 40 minutes
Servings
servings
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Preheat your oven to 400 degrees. Place your spaghetti squash halves on a baking sheet, with insides facing up and seeds scooped out. Drizzle with olive oil and bake for approximately 40 minutes util the center is tender. Allow too cool.
  2. While the squash is roasting, brown your ground meat in a large skillet over medium heat until it is full cooked. Once cooked, drain any grease out and add taco seasoning, tomatoes, corn and onion and cook for 2-3 minutes or until the veggies have softened slightly.
  3. Once the squash is cooked and cooled slightly for handling, use a for and shred for noodle-like strands. Transfer the spaghetti squash to th skillet with everything else.
  4. Stir all together and then transfer to a 9 x 13 baking dish. Top with cheese and chopped cilantro. Bake for 15 minutes or until the cheese has melted.
Recipe Notes

Nutrition Facts
Taco bake
Amount Per Serving
Calories 223 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 38mg 13%
Sodium 735mg 31%
Potassium 234mg 7%
Total Carbohydrates 14g 5%
Dietary Fiber 2g 8%
Sugars 5g
Protein 21g 42%
Vitamin A 26%
Vitamin C 24%
Calcium 21%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

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Chow Mein

Chow Mein

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Chow Mein
Votes: 0
Rating: 0
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Course Entree, Side Dish
Cuisine Chinese
Prep Time 15 minutes
Cook Time 30 minutes
Servings
1 cup servings
Ingredients
Course Entree, Side Dish
Cuisine Chinese
Prep Time 15 minutes
Cook Time 30 minutes
Servings
1 cup servings
Ingredients
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Cut spaghetti squash in half length wise and scoop out seeds. Lay skin side up in a 9x13 pyrex and pour 1/2 inch of water in the bottom of the pan. Bake at 400 for 20 minutes until flesh is easy to indent. (You do not want to overcook spaghetti squash or it will be mushy. I like to leave a little crunchy for this recipe). Once done, shred with fork so it break apart into strings. Set aside.
  2. Dice celery and onion.
  3. Lightly coat deep skillet pan with olive oil over medium heat.
  4. Add, garlic, onion, celery, water chestnuts, mushrooms and cook, stirring often, until tender, about 3-4 minutes.
  5. Stir in cabbage until heated through, about 1 minute.
  6. Stir in spaghetti squash and braggs aminos until well combined, about 2 minutes.
  7. Serve immediately.
  8. *this recipe would be great with shrimp!
Recipe Notes

Nutrition Facts
Chow Mein
Amount Per Serving
Calories 80 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0.4g 2%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 735mg 31%
Potassium 91mg 3%
Total Carbohydrates 14g 5%
Dietary Fiber 3g 12%
Sugars 5g
Protein 3g 6%
Vitamin A 17%
Vitamin C 35%
Calcium 4%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

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Buffalo Chicken Casserole

Buffalo Chicken Casserole


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Buffalo Chicken Casserole

Votes: 0
Rating: 0
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Course Entree
Keyword casserole, chicken, spicy

Prep Time 15 minutes
Cook Time 30 minutes

Servings
servings (equal size)

Course Entree
Keyword casserole, chicken, spicy

Prep Time 15 minutes
Cook Time 30 minutes

Servings
servings (equal size)

Votes: 0
Rating: 0
Rate this recipe!


Instructions
  1. Preheat oven to 400 degrees and crease 9x13 pan and set aside.

  2. Boil chicken until soft and then shred with a fork.

  3. Cut squash in half and scrape the seeds out. microwave for approximately 8 minutes or until squash is able to be shredded.

  4. While squash is cooking, sauce the onion for 5-7 minutes, until softened and mostly cooked through.

  5. Shred the squash with a fork and place in a large bowl. Use clean towel and press any liquids out.

  6. Add the onion mixture to the bowl with the chicken, buffalo sauce, ranch, egg whites, garlic powder, salt and pepper. Stir well.

  7. Pour minute into greased pan.

  8. Bake at 400 degrees for 30-40 minutes.

  9. Cut into 12 equal parts and enjoy!


Recipe Notes

Nutrition Facts
Buffalo Chicken Casserole
Amount Per Serving
Calories 192 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Trans Fat 0.02g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 51mg 17%
Sodium 723mg 30%
Potassium 311mg 9%
Total Carbohydrates 7g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 25g 50%
Vitamin A 9%
Vitamin C 7%
Calcium 17%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.


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