Gluten-Free Products To Try

Green Chili Chicken Enchiladas

Posted by

0


So here is another quick and easy recipe for you to try. I love Mexican food. It’s so hearty and cheesy, love it! I always say add your seasonings little by little and taste test. There are a set of basic ingredients that you can build off of so don’t be afraid to try and make your own creation. Trust me I have screwed up plenty of times until I mastered exactly the way I wanted it.

Filling

  • 2 cups cooked, shredded chicken (rotisserie chicken works great also)
  • 1 can (4 oz) diced green chilies
  • 1 – 8 oz can of green enchilada sauce
  • 1 can of condensed cream of chicken soup
  • 1/2 cup of sour cream
  • 1 cup of shredded cheddar cheese
  • Seasonings

For the Green Chili Sauce:

  • 1 – 8 oz can of green enchilada sauce
  • 1 – 4 oz can of diced green chilis
  • 1 cup of shredded cheddar cheese
  • 1 cup sour cream
  • 1/4 tsp of seasoning such as cumin, taco seasoning etc., I use Cilantro and Lime Seasoning that I got from the Dollar Tree and it is absolutely amazing. Shown in picture

8 – 10 either corn tortillas or regular flour tortillas

Okay so let’s do the obvious now. Spray the bottom of your 9 x 13 or 8. x 8 baking pan. Stuff your tortillas with one or two scoops of the filling. It depends on the size of the tortilla. Repeat and fill your pan. Cover with the enchilada sauce and generously sprinkle your shredded cheddar cheese on-top.

Bake at 375 degrees for approximately 15 – 20 minutes. After they’re melted and bubbly I usually turn on the broiler for 5 minutes to give it that crispy cheesy topping.

I hope you enjoy these!

Chaffle What??

Posted by

1


Okay so tonight I decided to break out the old chaffle maker that I bought about 2 years ago but never used. No clue why but better late then never right?

You can literally have these made in under 12 minutes flat. They’re ridiculously easy.

Chicken, bacon, ranch, and cheddar cheese chaffle

  • 1 cup of shredded chicken or 1 can
  • 1 egg
  • 1/2 teaspoon of baking powder (makes it fluffy)
  • 1 cup of cheddar cheese
  • 2 pieces of crumbled bacon
  • 1/4 cup of onion sliced thin
  • powdered ranch seasoning 1 table spoon
  • salt, pepper, onion powder

Instructions

  1. Mix all your ingredients
  2. Spray your chaffle maker with oil, butter, etc. I use Can’t believe It’s Not Butter Spray
  3. Put 1 – 2 scoops of the mixture on the chaffle maker but don’t over load

Don’t be afraid to add additional seasonings! I always play around with my ingredients until I get it right. Start with small portions when experimenting.

All the recipes had to start from somewhere right? Be creative and do your own thing.

Nutrition Facts

250 cal, 18g, protein, 15g fat, 3 carbs, .5g fiber

BBQ Chicken and Bacon Cauliflower Crust Pizza

Posted by

0


Okay so when I get home from work I usually just wing it for whatever I am going to make for dinner. Tonight I had a hankering for grilled chicken bbq pizza. I have Celiacs Disease so I always opt for the cauliflower crust when I have pizza. Honestly, I like it better then regular crust. It’s whatever your preference. My kids would say, “yeah no.”

I never realized how much I love to cook. Especially when it’s not under pressure etc. I have been having fun with it so I am going to try and post more.

Here is the recipe. I take bits and pieces of other recipes and make it into my own. If you make it, let me know how it comes out.

BBQ Chicken and Bacon Cauliflower Crust Pizza

Ingredients:

  • 1 premade cauliflower crust (about 12 inches) Use the brand you like best
  • 1/2 cup BBQ sauce (choose a low-sugar option for a healthier version) I use Sweet Baby Rays Sweet and Spicey
  • 1 cup cooked chicken breast, shredded or diced (diced mine and cooked it in a fry pan with a little bit of extra virgin olive oil
  • 1/2 cup cooked crispy bacon, crumbled
  • 1 cup shredded thick cutt mozzarella cheese
  • 1/4 cup red onion, thinly sliced (I sauted the onion first)
  • 1/4 cup fresh cilantro, chopped (optional)

Instructions:

  1. Preheat Oven: Preheat your oven to the temperature specified on the cauliflower crust package.
  2. Prepare the Crust: Place the premade cauliflower crust on a baking sheet or pizza stone. Cook to a golden brown
  3. Add BBQ Sauce: I like to spread the BBQ sauce evenly over the crust first.
  4. Add Toppings: Put shredded chicken and crumbled bacon over the BBQ sauce.
  5. Add Cheese and Onions: Sprinkle the shredded mozzarella cheese over the chicken and bacon, then add the thinly sliced red onion.
  6. Bake: Bake the pizza according to the instructions on the cauliflower crust package, usually around 12-15 minutes or until the cheese is melted and bubbly.
  7. Finish: Remove the pizza from the oven and add seasoning of your choice. I used salt, pepper, onion powder, and garlic powder
  8. Serve: Slice and serve hot. Serve ranch on the side for dipping.

Estimated Nutritional Content (Per Slice, 8 slices per pizza):

For the entire pizza:

  • Calories: 1280 kcal
  • Total Fat: 68g
  • Saturated Fat: 27g
  • Cholesterol: 320mg
  • Sodium: 3800mg
  • Total Carbohydrates: 60g
  • Dietary Fiber: 8g
  • Sugars: 24g
  • Protein: 104g

Per slice (1/8th of the pizza):

  • Calories: 160 kcal
  • Total Fat: 8.5g
  • Saturated Fat: 3.4g
  • Cholesterol: 40mg
  • Sodium: 475mg
  • Total Carbohydrates: 7.5g
  • Dietary Fiber: 1g
  • Sugars: 3g
  • Protein: 13g

Notes:

  • The nutritional content can vary based on the specific brands and types of ingredients used (especially the BBQ sauce and the cauliflower crust).
  • To reduce the sodium content, look for lower-sodium bacon and BBQ sauce.
  • The calorie and fat content can be adjusted by using less cheese or opting for a reduced-fat cheese.

Enjoy!!

Fresh Caprese Salad

Posted by

0


Fresh Caprese Salad (Prep and ready to eat in 10 minutes)

Ingredients:

  • 2 large tomatoes, sliced
  • 8 oz (225 g) fresh mozzarella cheese, sliced
  • 4 fresh basil leaves
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic glaze
  • Salt and pepper to taste

Instructions:

  1. Arrange the tomato and mozzarella slices alternately on a serving platter.
  2. Tuck fresh basil leaves between the slices.
  3. Drizzle with extra virgin olive oil and balsamic glaze
  4. Sprinkle with salt(I use sea salt) and pepper to taste.
  5. Serve immediately.

Nutritional Content (Per Serving):

The recipe makes about 4 servings. The following is the approximate nutritional content per serving:

  • Calories: 250
  • Total Fat: 20g
  • Saturated Fat: 7g
  • Trans Fat: 0g
  • Cholesterol: 40mg
  • Sodium: 255mg
  • Total Carbohydrates: 12g
  • Dietary Fiber: 2g
  • Sugars: 13g
  • Protein: 12g

Notes:

  • The nutritional values can vary based on the specific ingredients used, such as the type and brand of mozzarella and the size of the tomatoes.
  • For a lower-calorie version, you can use less olive oil or opt for a low-fat mozzarella cheese.