Low Carb Chicken Zucchini Enchiladas

Low Carb Chicken Zucchini Enchiladas

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Low Carb Chicken Zucchini Enchiladas
Votes: 1
Rating: 5
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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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Slowcooker Sourcream and Onion Chicken

Slowcooker Sourcream and Onion Chicken

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Slowcooker Sourcream and Onion Chicken
Votes: 0
Rating: 0
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Course Entree
Prep Time 10 minutes
Cook Time 6 hours
Servings
servings
Ingredients
Course Entree
Prep Time 10 minutes
Cook Time 6 hours
Servings
servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Place thawed chicken into the crockpot or slow cooker.
  2. In a medium bowl, mix all other ingredients together.
  3. Pour mixture over the chicken and cover.
  4. Cook at low for 6-8 hours or high for 4-6 hours.
Recipe Notes

Nutrition Facts
Slowcooker Sourcream and Onion Chicken
Amount Per Serving
Calories 290 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 3g 15%
Trans Fat 0.03g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.4g
Cholesterol 99mg 33%
Sodium 1384mg 58%
Potassium 378mg 11%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 4g
Protein 37g 74%
Vitamin A 4%
Vitamin C 3%
Calcium 5%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

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Chicken Fresca

Chicken Fresca

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Chicken Fresca
Votes: 0
Rating: 0
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Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Preheat oven to 375 degrees
  2. Mix cumin, salt, pepper and garlic powder.
  3. Lay chicken flat in a 9x13 baking dish and sprinkle with cumin, salt, pepper and garlic powder mixture evenly.
  4. Top with Pico de Gallo and bake for 45 minutes.
  5. Once chicken in cooked top with cheese and bake until melted.
Recipe Notes

Nutrition Facts
Chicken Fresca
Amount Per Serving
Calories 171 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 70mg 23%
Sodium 401mg 17%
Total Carbohydrates 1g 0%
Dietary Fiber 1g 4%
Sugars 3g
Protein 26g 52%
* Percent Daily Values are based on a 2000 calorie diet.

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Marinated Greek Chicken

Marinated Greek Chicken

This lemon and garlic marinade makes this a super fast and flavorful family meal!  Cook in the oven or grill!

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Marinated Greek Chicken
Votes: 1
Rating: 5
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Prep Time 10 minutes
Cook Time 60 minutes
Servings
servings
Prep Time 10 minutes
Cook Time 60 minutes
Servings
servings
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. Combine the yogurt, olive oil, minced garlic, oregano, parsley, salt, and some freshly cracked pepper in a bowl. Use a fine holed cheese grater or a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from half of the lemon (about 1-2 Tbsp). Stir until the ingredients are well combined. Stir parsley into the marinade.
  2. Add a little lemon zest into the bowl. You can use a fine cheese grater to zest a lemon.
  3. Cut the lemon in half and squeeze into the bowl (about 1-2 Tbsp).
  4. Stir until the ingredients are well combined.
  5. Add the chicken pieces and marinade to a gallon sized zip top bag. Remove as much air as possible and close tight.
  6. Massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for 30 minutes.
  7. Preheat oven to 375 degrees.
  8. Place the chicken pieces in a large casserole dish (9x13). Squeeze the extra marinade from the gallon bag and place on top of the chicken.
  9. Bake the chicken in the preheated 375 degree oven for 45-60 minutes, or until golden brown on top.
Recipe Notes

Nutrition Facts
Marinated Greek Chicken
Amount Per Serving
Calories 211 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.03g
Monounsaturated Fat 0.01g
Cholesterol 89mg 30%
Sodium 218mg 9%
Potassium 91mg 3%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 0.5g
Protein 23g 46%
Vitamin A 1%
Vitamin C 8%
Calcium 10%
Iron 8%
* 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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