MAIN DISHES

I love to cook and since I have begun this new journey of trying to eat healthy and lose weight I thought I would share some of my great finds with you!  ENJOY! 

Crockpot Easy Chicken Chile Verde

Servings: 4

Ready In: 4 hour on High

Prep Time:15 minutes

Cook Time:4 hours on High

Wait Time:0 minutes

Ingredients

• 2 boneless skinless chicken breasts
• 1/2 (teaspoon) pepper
• 1 (16.0 ounce jar) SalsaVerde
• 1/2 (cup) chicken broth or white cooking wine

Directions

1. Cut chicken breast into pieces.  Place in crockpot.  
2. Top chicken with Salsa Verde and pour chicken broth or the white cooking wine around the chicken. 
3. Cook in crockpot on High for 4 hours.  
4. Serve with low carb tortillas.  Top each taco with cheese and sour cream.
5. Serve with a lettuce and tomato salad.

Nutrition Information

About  2g of Carbohydrate

 

Note:  Our daughter even tried this dish and loved it and she is such a picky eater.  It was delicious.  Will try this one again.

Rosemary Pork Chops
4 pork chops, cut 3/4 inch thick
2 T. Dijon-style mustard
2 T. balsamic vinegar
2 T. lemon juice
2 T. olive oil
3 cloves garlic, minced
1 t. dried rosemary, crushed
1/2 t. salt
1/2 t. black pepper


Place meat in a self-sealing plastic bag set in a shallow dish.  For marinade, in a small bowl whisk together mustard, vinegar, lemon juice, oil, garlic, rosemary, salt and pepper.  Pour marinade over meat; seal bag.  marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.


Drain meat, discarding marinade.  

If Broiling:  Preheat broiler.  Place meat on the unheated rack of a broiler pan.  Broil 4 to 5 inches from heat.  Broil for 9 to 11 minutes for chops 3/4 to 1 inch thick or until done (160 degrees F) and juices run clear.


If Grilling:  Preheat gas grill.  Reduce heat to medium.  Adjust for indirect cooking.  Place meat on grill rack over drip pan.  Cover and grill 20 to 24 minutes or until done (160 degrees F) and juices run clear. 

Chicken-Artichoke Bake (This is a great potluck dish!  People gobbled it up.  There was none left!) 

3 boneless, skinless chicken breasts, cooked and chopped  

1 can (14 ounces) artichoke hearts, drained and quartered

1/4 cup sliced mushrooms (optional)

2 T. butter

1/4 t. salt

1/4 t. pepper

1 1/2 cup whipping cream

1/4 cup water

1 cup grated Parmesan cheese (yes! from the green can)

1/2 t. dried rosemary

2 T. corn starch

Simmer chicken in water until juices run clear.  Chop chicken.  Place chicken in a 13 x 9 inch casserole baking dish.  Top with artichokes and mushrooms (optional).  Set aside.  Combine butter, salt, pepper, whipping cream, Parmesan cheese and rosemary in a saucepan; bring to a boil.  Blend in corn starch with 2 T. of water then add corn starch liquid to saucepan and stir until thickened.  Pour evenly over chicken.  Top with more Parmesan cheese.  Bake at 350 degrees for 30 minutes.  Serves 6 to 8.

Unbelievably Delicious Enchiladas

This recipe was given to me by my nutritionist.  I changed it up a little bit and took it to a potluck dinner and it was a hit!

Chicken Filling Mixture:

3 cups shredded or chopped cooked chicken breast (one day I was in a hurry and needed cooked chicken quickly so I used canned chicken.)

1 can (7 ounces) Herdez salsa verde

1 t. garlic powder

1 t. ground cumin

1 t. chili powder

1/2 t. black pepper

1/4 t. sea salt

1/2 cup shredded mozzarella cheese

Combine the above ingredients and mix together so that chicken is coated evenly.  Set aside until time to stuff enchiladas.

Sauce:

1 can (15 ounce) tomato sauce

2 cloves garlic, minced (I substituted garlic powder.)

1 1/2 t. chili powder

1/4 t. sea salt

1/2 t. black pepper

Combine all sauce ingredients.  Spread a thin layer of sauce on the bottom of a greased 9 x 13 baking dish.

6 low carb high fiber tortillas (My favorite brand is Ole.  Each one only has 5 grams of net carbs.)

1 cup shredded cheddar cheese

Divide chicken mixture evenly among tortillas.  Tuck bottom end up and fold right and left sides over to close and place, seam-side-down, tightly in casserole dish.  Top enchiladas evenly with remaining sauce and sprinkle with cheese.

Bake for 20-30 minutes.

Makes 6 servings.  Carb count unknown but should be low.

Parmesan Baked Chicken

3 chicken breasts (Watch the serving size!  So many times the chicken breasts are HUGE and can be divided into smaller portion sizes.)

1/2 cup Parmesan cheese

1/2 cup almond meal

1/4 cup flax seed meal

seasoning to taste (salt, pepper, garlic, Mrs. Dash seasoning)

Mix cheese, almond meal and seasonings together.  Bread chicken breasts in breading mixture.  Place in a buttered baking dish.  Bake at 350 degrees for 30-45 minutes until the chicken is cooked.

NOTE: I have even used the breading without the Parmesan cheese on pork tenderloin and venison tenderloin steaks.  YUM!

Quick and Easy Pizzas

1 low carb high fiber tortilla wrap (Ole brand is the best!)

tomato sauce

Italian seasoning

Monzarella cheese

pepperoni

chopped green peppers

chopped onions

crumbled sausage

Place tortilla on a foil lined cooking sheet.  Top with tomato sauce, Italian seasoning and toppings.  Then add cheese and bake at 350-400 degrees for 10 - 15 minutes or until crispy and cheese is melted.  YUMMY goodness.