Mexican Onion & Chile Pie

1 tablespoon LAND O LAKES® Butter
1 medium (1/2 cup) onion, chopped
1 tablespoon all-purpose flour
2 (4-ounce) cans whole green chiles
4 ounces (1 cup) deli LAND O LAKES® Hot Pepper Monterey Jack Cheese or
Monterey Jack Cheese, shredded
4 large eggs
1 cup milk
1/2 teapoon garlic salt
Dash ground red pepper
Salsa, if desired

   1. Heat oven to 350°F. Melt butter in 10-inch skillet until
sizzling; add onion. Cook over medium-high heat, stirring constantly,
2 minutes. Remove from heat; stir in flour.
   2. Spray 9-inch glass pie pan with no stick cooking spray. Slit
chiles lengthwise; remove seeds, if necessary. Arrange chiles over
bottom and up sides of pie pan; sprinkle with cheese.
   3. Beat eggs slightly in medium bowl; stir in milk, garlic salt and
red pepper until well mixed. Stir in onion mixture; pour over cheese.
Bake for 25 to 30 minutes or until eggs are set and top is golden
brown. Top with salsa, if desired.

Makes 6 servings.

Nutrition Facts (1 serving):
Calories: 180
Fat: 12 g
Cholesterol: 170 mg
Sodium: 700 mg
Carbohydrates: 8 g
Dietary Fiber: 1 g
Protein: 10 g

Low Carb Chicken Enchiladas

 

1 pkg. La Tortilla Factory Whole Wheat Low Carb Tortillas Original Size 1-1/4lbs. cooked chicken strips 1 (16 oz.) bag shredded cheddar cheese 1 (16 oz.) bag shredded Monterey jack cheese 1 large white onion, diced 1 (8 oz.) can red enchilada sauce 1 can sliced black olives 1 Bunch green onions Blanch tortillas by dipping them one at a time into boiling water for 2-3 seconds. Lay tortillas flat and place 2 ounces of cooked chicken strips inside each. Sprinkle with 1 ounce shredded cheddar and 1 ounce of shredded Jack cheese. Top with white diced onion. Roll tortillas and place seam side down in a casserole pan. Top with enchilada sauce and bake for 20 minutes at 350 degrees, (an internal temperature of 160 degrees.) Remove from pan and pour remaining sauce from heated pan onto the enchiladas. Garnish with diced green onions and sliced olives. Serves 6.

Homemade Low-Carb Tortillas
Makes 16 tortillas
After fiber - 1.7 carbs per tortilla

Ingredients:
1/2 cup almond flour
1/2 cup Wheat Gluten Flour *
1 cup soy protein powder
3 Tablespoons lard
1 teaspoon salt
1 cup water

Mix ground almonds, wheat gluten flour, soy protein powder and salt. Cut in
lard until mixture resembles fine crumbs - like little peas (a pastry
blender works well for this.) Slowly add water, 2 Tablespoons at a time,
mixing well until ingredients form a ball. Cover and let dough rest for 20
minutes. Divide dough into 16 equal pieces. Roll each piece into a ball.
Sprinkle countertop with protein powder or a thin coating of oat flour.
Flatten balls, one at a time, as much as possible then roll each flattened
ball out into a circle approximately 6-inches in diameter.

Heat nonstick skillet over medium-high heat. Place dough circles in pan, one
at a time. Cook just until lightly browned then turn over and lightly brown
other side. Repeat with remaining dough. Store cooked tortillas between damp
paper towels until done cooking all tortillas. These freeze very well.
Reheat wrapped in damp paper towel for about 15 seconds or until warm and
soft.

*Whatever brand you use should be 6 grams (no fiber) per 1/4 cup on label
and approx. 75% - 80% protein."

Slow Cooker Chicken Burritos

Wow. This is easy, delicious, low-carb, low-calorie, and reheats easily.
What more do you want from a recipe?

2 1/2 pounds (1.25 kilograms) boneless, skinless chicken thighs 5 cloves
garlic, crushed
2 tablespoons (15 grams) chili powder
2 tablespoons (28 milliliters) olive oil
2 tablespoons (28 milliliters) lime juice
1 teaspoon salt
1 large jalapeno, minced, or 2 teaspoons canned jalapenos
12 6-inch low-carb tortillas
1 cup (70 grams) shredded lettuce
1 cup (110 grams) shredded cheddar cheese
2/3 cup (180 grams) light sour cream
3/4 cup (195 grams) salsa
1/2 cup (10 grams) chopped fresh cilantro (optional)

Place the chicken in your slow cooker.

In a bowl, mix the garlic, chili powder, oil, lime juice, salt, and
jalapeno
together. Pour over the chicken and stir to coat. Cover the slow
cooker, set
it to low, and let it cook for 10 hours. (Or cook on high for 5 hours.)

When the time's up, stir the mixture with a fork to reduce the chicken
to a
big pot of tasty chicken shreds. Fill each tortilla with 1/3 cup
chicken and
top with lettuce, cheese, 1 tablespoon sour cream, a generous tablespoon
salsa, and a sprinkling of cilantro if desired. Wrap and devour!
This is a great meal for a family that has some low-carbers and some
non-Iow­ carbers, just give them regular or (preferably) whole wheat
flour
tortillas. The chicken keeps well in the fridge, and reheats quickly
in the
microwave for a fast snack. (I find that 45 seconds on 70 percent
power is
about right for a 1/3-cup serving.)

12 servings, each with: 225 calories, 13 g fat, 22 g protein, 14 g
carbohydrate, 9 g dietary fiber, 5 g usable carbs.

Cheeseburger Soft Tacos



4 Mission Low Carb Fajita Size Flour Tortillas

  4 slices Cheddar cheese

  1 lb. lean ground sirloin

  1 tomato sliced

  1 onion, sliced

  4 lettuce leaves

  4 dill pickle



1. Form burgers in "half moon" shapes. Season and grill as usual, and as

burgers

reach desired doneness, place one slice of cheddar cheese on each.

 

2. Heat tortillas in skillet, on a grill or wrap in damp paper towels and

microwave

for 60 seconds, just until softened.

 

3. Place each cheeseburger in a folded tortilla with lettuce and sliced

tomato, onion

and pickle. Serve with your favorite cheeseburger condiments.



Serves 4.

low carb tortilla recipe

 

1/2 cup almond flour
1/2 cup wheat gluten flour
1 cup soy protein powder
3 tablespoons lard
1 teaspoon salt
1 cup water

Mix all flours, protein and salt. Cut in lard with pastry cutter. Mix in water 2 tablespoons at a time. Form into a ball,cover and let rest 1/2 hour.
form into 16 balls. Roll out between 2 sheets of waxed paper.
Fry in nonstick dry skillet until browned on both sides.
Store between damp towels until finished frying all dough.
Can be frozen in ziplock bags.

Variation; I kneaded in 1 teaspoon garlic powder and 2 teaspoons oregano just before frying.

I also tried breaking into pieces and deep frying. Good with dip.

Plain tortillas 1.7 grams carbs. (a little more with garlic and oregano.)

Cheesy Fajita Meatballs



Serves/Yields: varies

Prep. Time: 10 minutes

Category: Appetizers

Difficulty: Easy



2 lbs - Lean Ground Beef (96/4)

1 - Package Dry Fajita Mix (I use McCormicks)

1 - Green Onion

2 - Large Eggs

1 Tsp - Crushed Garlic (equals two cloves)

1 Cup - Colby-Jack Cheese



Mix all ingredients together in a large bowl and make

into 15 meatballs. Place on a broiler rack (the kind

that comes with your oven) so that the meatballs don't

sit in grease. Bake at 425 for about 20 minutes. They

may take longer to cook depending on your oven.



119 calories per meatball, 6 grams of fat, 1.5 grams

of carbs.

Crock Pot Southwestern Chops



6 pork chops (3/4 inches thick)

1 (15 ounces) can stewed tomatoes

3 teaspoons chopped cilantro

1/2 teaspoon chili powder

1/2 teaspoon cumin

1 cup water

salt and pepper

1 cup shredded monterey jack cheese

1/4 cup sliced ripe olives (optional)



Put all ingredients EXCEPT cheese and olives in

crockpot.

Cook on high 3 hours.

Reduce to low for 5 hours.

Place on platter, sprinkle the cheese and olives on

top.



6 servings 5 carbs per serving

Fiesta Tacos



1 lb. ground beef or ground turkey

2 TB extra virgin olive oil

1 pkg. (1.25 oz.) McCormick Taco Seasoning

3/4 cup water

12 taco shells



Toppings:

Shredded lettuce

Diced tomatoes

Shredded cheese



1.  Brown ground beef or ground turkey in olive oil.  Drain fat. Return meat

to pan.



2.  Add seasoning and water to meat.  Bring to a boil, reduce and simmer 5

minutes,

stirring occasionally.



3.  Spoon into warmed taco shells.  Top with shredded lettuce, tomatoes and

cheese.



Serves: 6.



Nutrition Information:

Per serving (2 tacos) = Calories 247, Fat 15 g, Cholesterol 39 mg,

Sodium 524 mg, Carbohydrates 16 g, Fiber 2 g, Protein 12 g.



Note: I always have to triple this recipe. These tacos are so good!



If there are any leftovers, they are great for lunch the next day.