Taco Bake

Taco Bake

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Taco bake
Votes: 0
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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Chicken Taco Soup

Chicken Taco Soup


Print Recipe


Chicken Taco Soup

Votes: 1
Rating: 5
Rate this recipe!

Prep Time 10 minutes
Cook Time 6 hours

Servings
servings (1 cup)


Ingredients

Prep Time 10 minutes
Cook Time 6 hours

Servings
servings (1 cup)


Ingredients

Votes: 1
Rating: 5
Rate this recipe!


Instructions
  1. Set crockpot to low and place chicken breast in crockpot with 3 cups of water and cook for 5-6 hours.

  2. When you can shred chicken with fork and drain all the water out.

  3. Mix in all canned goods (do not drain juices), ranch and taco seasoning.

  4. Cook on low for another 1-2 hours.

  5. *Cut out corn for soft food phase


Recipe Notes

Nutrition Facts
Chicken Taco Soup
Amount Per Serving
Calories 199 Calories from Fat 26
% Daily Value*
Total Fat 2.9g 4%
Saturated Fat .2g 1%
Trans Fat 0g
Polyunsaturated Fat .6g
Monounsaturated Fat .5g
Cholesterol 32.5mg 11%
Sodium 934.2mg 39%
Potassium 45.8mg 1%
Total Carbohydrates 26.4g 9%
Dietary Fiber 5.9g 24%
Sugars 5.5g
Protein 18.4g 37%
Vitamin A 6.6%
Vitamin C 7%
Calcium 5.2%
Iron 12.8%
* Percent Daily Values are based on a 2000 calorie diet.


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