Monday, June 17, 2019

Green Chile Casserole (Keto)

I found this Green Chile Casserole and modified it (of course).  It was a winner around here, and I will be making it again.  The original recipe called to put it in a 7x11 pan, so I doubled most of the ingredients.  The container of cottage cheese was 24oz so I added 1 cup of sour cream instead of 32oz of cottage cheese.  Nobody in my family likes cottage cheese alone except for me unless it's in a lasagna or dish like this so if you're not a cottage cheese lover, don't write this one off yet.  Leftover chicken works great for this.

3 lbs chicken breasts, cooked and shredded
9 Tbsp taco seasoning or 3 packages (I used my homemade)
1 1/2 cups green salsa (chunky preferably)
7oz can green chilies, drained
24oz cottage cheese
1 cup sour cream
8oz shredded Mexican blend cheese
green onions, optional

Preheat oven to 375 degrees.  Combine chicken, taco seasoning, salsa, green chilies, cottage cheese, and sour cream together until well mixed.  Pour into a sprayed 9x13 casserole dish.  Top with shredded cheese.  Bake for 20 minutes or until bubbly.  Let sit for 5-10 minutes before serving with sour cream and green onions if you desire.

Taco Pie (Keto)

This is not my recipe, but it is worth reposting.  This Taco Pie is delicious and easy!  My whole family enjoyed it, and I've already made it 3 times.  It's super easy.  On the website, it says 1 cup heavy cream, but she has a video and in the comments below she says to use 1/2 cup heavy cream.  When I made this for my entire family, I doubled it and put it in a 9x13 pan and have to bake it for 45 minutes.

1 lb ground turkey or beef (I used turkey)
3 Tbsp taco seasoning (I use my homemade)
6 large eggs
1/2 cup heavy cream
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
1 cup Mexican blend cheese (or you can use cheddar or another blend if you want)

Preheat oven to 350 degrees.  Brown ground meat and drain.  Mix in taco seasoning and spread evenly but loosely in the bottom of a sprayed pie plate.  Mix together eggs, cream, garlic, salt, and pepper and pour over top of meat.  Sprinkle cheese evenly over egg and meat mixture.  Bake 30-35 minutes until golden and puffed.  Let sit for about 5 minutes before serving.  Top with sour cream, salsa, olives, avocado, or whatever toppings you would like.

Cheesy Chicken & Broccoli Casserole (Keto)

I took the sauce from my Cauliflower Cheese "Potatoes" and mixed it with chicken and broccoli and it came out delicious!  Leftover chicken would be perfect in this dish.  Also, if you prefer to make this a vegetarian side dish, leave out the chicken and use an extra bag of broccoli.

1 lb chicken breasts, cooked and shredded
2 - 12oz bags of frozen broccoli, cooked and drained
1 yellow onion, diced
1/4 cup butter
16oz sour cream
3 cups shredded cheddar
1 tsp salt
1/4 tsp pepper

After I cooked the broccoli, I roughly chopped up the larger pieces.  Melt butter in saucepan over medium heat.  Saute onion until soft.  Add 2 cups cheese and let melt, stirring.  Blend in sour cream, salt, and pepper. Fold sauce in with broccoli and chicken.  Spray 9x13 casserole dish and add mixture.  Top with remaining 1 cup cheese.  Bake 350 for 30 minutes or more.

Wednesday, June 5, 2019

Keto Chicken Enchiladas

Enchiladas are a favorite in my household.  I finally decided to try them recently and make them Keto friendly for me by using chicken lunch meat as the tortillas.  It came out super yummy.  I made these like my usual for my family with flour tortillas.  You can use whatever brand of enchilada sauce you like, just watch for the carb count.  I like to get the green one and mix it with the red one, and if I'm buying name brand, I prefer Old El Paso, but Aldi now carries their own brand and we enjoy it.

1 lb chicken breasts, cooked and shredded
8oz Mexican blend cheese
2 10oz cans enchilada sauce (see note above)
16oz thin-sliced deli chicken breast lunch meat (I like to get nitrate-free)

Mix shredded chicken breasts, 1 1/2 cups of the cheese, and 1/2 the enchilada sauce.  Use a small amount of the mixture to roll inside each piece of deli lunch meat and and place in a sprayed 9x13 pan.  Use up all the chicken and cheese mixture to fill up the rest of your deli lunch meat "tortillas."  Pour the rest of the sauce over the top and sprinkle the remaining cheese over top.  Bake at 375 degrees for 15 minutes.  Let sit 5-10 to cool.

Serve with sour cream if you like.

Cucumber Salad (Keto)

So yummy!  I got this recipe off of Wholesome Yum.  I brought this to a church potluck, and a lot of people said they really liked it and a few asked for the recipe.  Don't put the dressing on until you are ready to serve because over time it makes the salad watery.  Even making the dressing on the side as a dip for cucumbers or other vegetables would be yummy!

6 cups cucumbers, chopped (I used mini cucumbers)
1 small red onion, diced
1/2 cup sour cream
2 tsp dried dill (or 2 Tbsp fresh - I used dried because it's what I had)
2 Tbsp olive oil
1 Tbsp lemon juice
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper

Cut up cucumbers and onions.  Mix rest of the ingredients for the dressing and add right before serving.

Taco Salad (Keto)

We eat taco salad almost every Tuesday in my house.  It's a very simple recipe, but we love it around here.  We cut up all the toppings and everyone can personalize their bowl.  Before I went Keto, I ate it over corn chips (like Fritos), and my kids still eat it this way.  I make 3-4 pounds of meat for my family of 6.  This recipe includes my homemade taco seasoning.  I make large amounts and use 3 Tbsp per pound of meat.

1 lb ground turkey (or beef)
1 Tbsp chili powder
2 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp oregano
1 tsp cumin
1/2 tsp salt
1/2 cup water

Optional toppings:
sour cream
black olives
corn chips (if you're not doing low-carb or keto)

Brown ground meat, drain, and return to pan.  Add all the seasonings and the water and bring to a boil but then reduce and simmer for 5 minutes.  Top with whatever taco toppings you choose.

Protein Noodle Lasagna (Keto)

So I know this isn't the prettiest picture, but it's so delicious!  I have brought it to church potluck's and received many compliments.  It's Maria Emmerich's Protein Noodle Lasagna.  I made a few changes but just personal preferences.

1 lb ground sausage
3/4-1 lb ground turkey or beef
1/2 small yellow onion, diced
2 cloves garlic, minced
24oz jar low sugar marinara
16oz full fat cottage cheese (or Ricotta)
1 egg
1/2 tsp salt
3/4 lb shredded mozzarella
3/4 cup grated Parmesan
16oz thinly sliced deli chicken breast lunch meat (I like to get nitrate-free)

Preheat oven to 425 degrees.  Cook sausage, ground meat, onion, and garlic until browned.  Drain and stir in marinara sauce.  In a bowl, combine cottage cheese, egg, and salt.  Spread meat sauce in bottom of 9x13 pan.  Arrange chicken slices over sauce.  Spread with cottage cheese mixture and top with mozzarella and Parmesan.  Repeat layers until everything is used up.  Cover with foil.  Bake 25 minutes, remove foil, and bake an additional 25 minutes.  Cool 15 minutes before serving.