Chicken Enchiladas Nanette’s

Chicken Enchilladas Nanette’s

ENCHILADAS

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• 1 recipe red enchilada sauce Nanette’s
• 3 1/2 cups shredded chicken rotisserie
• 1 4 oz. can mild chopped green chiles
• 1/2 tsp EACH chili powder, ground cumin, onion powder, garlic powder
• 1/4 tsp EACH salt, pepper
• 1/2 cup sour cream or Greek yogurt
• 1 1/2 cups shredded Monterrey Jack cheese divided
• 1 1/2 cups shredded cheddar cheese, divided
• 10-12 quality corn tortillas like La Tortilla Factory

GARNISHES (OPTIONAL)

• sour cream
• Tomatoes
• Avocados
• olives
• cilantro

INSTRUCTIONS

• MAKE ENCHILADA SAUCE. Preheat oven to 350°F. Prepare enchilada sauceaccording to recipe directions (click on “enchilada sauce” in the ingredients.)

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  FLASH FRY TORTILLAS (optional – see microwave option in notes). While the sauce is simmering, add enough canola or vegetable oil to a cast iron/medium skillet so it covers the bottom and heat over medium-high heat. Working with one tortilla at a time, add tortilla and lightly fry for about 10 seconds on each side, just until soft with a few bubbles but not brown or crisp. Repeat with all tortillas.
• FILLING. Add chicken to a large bowl and season with chili powder, ground cumin, onion powder, garlic powder, salt, and pepper. Stir in ½ cup enchilada sauce, sour cream and green chilies until evenly coated. Stir in 1 cup Monterrey Jack and 1 cup cheddar.
• ASSEMBLE. Spread ½ cup enchilada sauce on the bottom of a lightly greased 9×13 baking dish (layer will be very thin). Fill each tortilla with a generous amount of filling (about ⅓ cup). Roll up each tortilla and place seam side down in prepared baking dish. Repeat with remaining tortillas. Top enchiladas evenly with remaining Enchilada Sauce followed by remaining cheeses. **If you don’t use thick tortillas, you may need to dip tortillas in enchilada sauce before filling so they don’t tear**
• BAKE. Bake enchiladas at 350 degrees for 25 minutes, or until bubbly. Sprinkle with chopped cilantro and other desired toppings.

TO MAKE SHREDDED CHICKEN WITH BREAST OR THIGHS:

• Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
• Add chicken and cook 3-5 minutes, or until golden brown on one side.
• Flip chicken and add 2 cups chicken broth.
• Cover and reduce heat to medium and simmer 10 minutes, then flip chicken over and continue to cook 5-10 minutes (thighs will take less time) or until chicken is cooked though and tender enough to shred. Add additional chicken broth or water if the liquid absorbs before the chicken is cooked through.
• Cooking time will vary depending on thickness of chicken and actual temperature. If your chicken does not shred easily, then continue to cook, adding additional broth/water if needed.
• Remove chicken from skillet and let rest 5 minutes before shredding
• Or put chicken breasts in instant pot with 1 can chicken broth for 25 min if frozen 20 if thawed.

Ramen Cabage Salad

Ramen Cabbage Salad

Ingredients

Salad:

• 2 (3 ounce) packages chicken-flavored ramen noodles, broken into pieces, seasoning packets reserved

• ½ cup raw sunflower seeds

• ½ cup slivered almonds

• 3 green onions, chopped

Dressing:

• ½ cup olive oil

• 3 tablespoons rice vinegar

  3 tablespoons soy sauce

• 1 tablespoon white sugar

• ½ teaspoon ground black pepper

  Reserved Ramen seasoning packets

  
  

  Directions

  Preheat the oven to 350 degrees F or heat skillet on stove top using oiled pan brown ramen noodles and set aside.

  Slice cleaned cabbage very thin and chop to desired lengths. Cut more green than purple.

  Combine dressing ingredients set aside.

  When ready to eat combine all together stir well.

Homemade Red Enchillada Sauce Nanette's

 Homemade Red Enchillada Sauce Nanette's

Ingredients:

3 Tbsp.   Flour.              --------

3 Tbsp.   Chili powder.                ]

1 tsp.      Cumin.                          ]         whisk together

1 tsp.      Garlic powder               ]         in small bowl.         ------

1 tsp.      Onion powder               ]          set aside.                         ]

1 tsp.      Coriander ground.        ]                                                  ]   Whisk flour mix

1/4 tsp.   Cayenne pepper  ------                                                 ]      into oils in

                                                                                                       ]   skillet whisk for

2 Tbsp.     Butter.               -----]          Melt in.                            ]     2 minutes

2 Tbsp.     Vegetable oil.     -----]        cast iron skillet.         -----

1/4 Cup.    Tomato Paste.        ---     Whisk into skillet mixture combine well, cook 2 min

3 Cups.       Chicken broth (low sodium) ---   reduce heat to low, Whisk in broth and

1 tsp.           Unsweetened Cocoa Powder  --   remaining ingredients

1 tsp.           Sugar

1 tsp.           Apple Cider Vinegar

A Pinch of Cinnamin

Can be frozen up to3 months in jar or disposable container or bag because it will, stain reusable containers. When ready to use that completely in refrigerator. May need to add more broth or water to get to desired consistency.

N

Joselyn's Protein energy balls

Joselyn's Protein Energy Balls 

Ingredients:

1/2 Cup.    Quick Oats

1 Cup.        Almond Butter

1/2 Cup.    Honey

1/2 Cup.    Kodiak Cake Mix

1/2 Cup.    PB Fit

1/4 Cup.    Coconut Flakes

1/2 Tbsp.   Chia Seeds

1/2 Tbsp.   Flax Seeds

2 Scoops.   Vanilla Protein Powder

1 tsp.         Vanilla

1/4 Cup.     Chocolate Chips 

Mix all together til combined well. If too sticky add more of any dry ingredients. Store in airtight container in fridge or freezer.

Keto protein energy balls ***

 Keto protein balls (yummy)

Ingredient:

3/4 C.    Vanilla whey protein powder

2/3 C      Almond butter

1/3 C       Confectioner sugar substitute

1/4 C.      Coconut flour

1/8 tsp.   Salt

2 Tbsp.   Flax or Hemp seeds

1 Tbsp.    Chia seeds

1 tsp.       Vanilla

2 Tbsp.    Coconut oil

1/4 C.       Mini chocolate chips

Mix all in a medium bowl combine til all blended in. Scoop 1" size bals place in airtight container in fridge or freezer.

Adapted from keto for beginners

Serving size 2 balls (makes 10 balls)

192 kcal

Carb 6.8g

Proteins 12.1g

Fiber 3g

 Chocolate peanutbutter filled cookies

Peanut butter filling

3/4 Cup powdered sugar.                  Beat in mixing bowl til

1/4 Cup peanut butter.                        Combined set aside

Chocolate cookies

1/4 Up Peanut butter                      ]

1/4 butter softened                         ]     beat in mixer til light and

1/2 Cup sugar                                  ]     fluffy 

1/2 Cup brown sugar packed   ___]

1 egg.                                                          Add egg and vanilla to sugars

1 tsp vanilla

1/2 tsp baking soda

1/4 tsp salt.                                   ]       mix together and add to creamed buttter/sugar

1 1/2 Cup flour

1/2 Cup cocoa powder

Pre heat oven to 375 degrees.  Take 1 Tbsp chocolate dough flattening to circle and place 1 tsp Peanut bitter filling in center wrap chocolatedough around sealing edges. Place on cookie sheet. Bake for 9 minutes flatten with flat glass bottom while still warm.

Keto Lemon Cheesecake

Crust

6 TBSP.    butter melted.                   Combine in bowl with pastry

1/3 Cup.   Granulated sweetener.       blender then press 1/4" thick into

1 tsp.        Fresh Lemon zest.              Parchment lined 10" springform

2 Cups.     Almond flour.                    Pan up sides 1" tall 1/4" thick

     

Bake 10 minutes at 350 degrees then let cool

CHEESECAKE BATTER (can also whip in blender)

4 Pkg.    Cream cheese soft.                      Whip with beaters til smooth

1 1/4 Cup.  Granulated erythol sweetener

4.                  Eggs.                                                                    Add one at a time beat after each

1/3 Cup.      Heavy whipping cream.  -‐--‐-----

1  tsp           Vanilla.                                          ]                     Add to creamed cheese and egg mix

1  tsp           Fresh Lemon juice.                     ]                     beat til incorporated 

1  TBSP.       Lemon rind grated.          --------- 

Lower oven temp to 325 degrees

Pour batter into 10" pringform pan with cooled baked crust put into heated oven. Put a glass baking oven safe dish with 2 cups water in oven also. Bake for 1 hour 20 minutes. Turn off oven and open door. Leave for 1 hour then remove and chill for 4 hours before serving.

  

 

  

Protein Pancakes

Protein pancakes 

• 1/2 cup rolled oats (50 grams)
• 1/4 cup vanilla protein powder(30 grams)* (see notes based on protein powder used)
• 1 tablespoon coconut flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/8 teaspoon salt
• 1/2 small-medium ripe banana(50 grams)
• 1 large egg
• 2 Tbsp Greek yogurt plain
• 1/4 cup milk * (see notes based on protein powder used)
• oil or butter for cooking

Combine wet ingredients first the. Add dry ingredients. Scoop onto buttered griddle heated to 300-325 degrees. Flip when edges begin to dry out slightly. 

• toppings: maple syrup, banana, berries, chocolate chips, nut butter…

 

5 Ingredient Keto Lava Cakes

Ingredients:

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  ▢ 2 oz semi sweet chocolate(55g), at least 75% cocoa solids baking chocolate or semi sweet chocolate chips
• ▢ 2 tablespoon super-fine coconut flour ***see notes
• ▢ 3 TBSP butter unsalted, plus more for greasing ramekins
• ▢ 2 eggs
• 1 tsp vanilla
• ▢ 3.5 tablespoon powdered sweetener or more, depending on the chocolate you use - see notes

INSTRUCTIONS

 

• Heat oven to 350 Fahrenheit.
• Grease 2 ramekins with butter.
• Melt the chocolate and butter and stir to combine.
• Beat your eggs well - best with a mixer.
• Add to the chocolate/butter mix together with almond flour and sweetener and stir. You'll get a dough-like consistency that is pourable.
• Pour into 2 ramekins.
• Bake 9 minutes until the top is set but still jiggly. Do not over-bake!
• Turnout onto plates and serve with a dusting of powdered sweetener and pomegranate seeds or a couple of raspberries. A mint leaf would round off the look nicely!
  
  
  Recipe altered from Sugar Free Londoner

  NOTES

  Net carbs: 2.8g per portion. 

  If you're using coarse almond flour or ground almonds, increase the amount to 1 ½ tbsp.

  Chocolate: Use the best quality you can get hold of, with a cocoa solids amount of at least 85%. I used 100% unsweetened chocolate, so added 3 ½ tablespoon sweetener.

  If you use 90% chocolate, 2 tablespoon sweetener works well. If your chocolate already contains sweetener, adjust accordingly. If you're in the US, Lily's is always a good option.

  The nutrition info is calculated using unsweetened chocolate. If you used 90% chocolate, the amount of net carbs increases to 4.7 per portion

  If you want to turn your cakes out, grease your ramekins REALLY WELL! If you are only after the taste, there's no stress - just serve in the ramekins.

  My ramekins measured 2 inch at the bottom and 3 at the top. If you want to make 1 larger portion, you might need to increase the time in the oven by 2-3 minutes.

  Do not over-bake! The top needs to be set, but jiggly. My first round of cakes baked for 12 minutes and they were firm in the middle. Don't deprive yourself of that gooey centre 🙂

  These cakes are best eaten straight out of the oven! If you leave them in the ramekins for long, they will continue to cook and set more than you might like.

  NUTRITION

  Calories: 460kcalTotal Carbohydrates: 3.4gProtein: 11.7gFat: 43.6gSaturated Fat: 24.2gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 9.8gCholesterol: 246mgSodium: 74mgPotassium: 111mgFiber: 0.6gSugar: 0.4g

Toffee Almond Sandies

 

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1 cup confectioners' sugar
• 
  
• 
  
• Cream butters and sugar 5 minutes
• 
  

• 1 cup mayonaise or cannola oil
• 2 large eggs, room temperature
• 1 teaspoon almond extract
• 
  
• 3-1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon salt
• 1/2 teaspoon corn starch.         
• 
  
• Blend  into creamed mixture
• 
  
• 
  
• Loosely scoop and level with knife
• Combine measured dry ingredients
• Slowly add to sugar mixture add toffee
• 1/2 package (8 ounces) milk chocolate English toffee bits
• Additional sugar (red)

Directions

1. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the mayo, eggs and extract. Combine the flours, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in almonds and toffee bits.
2. shape into 1 inch balls, place on baking sheet, florence then sprinkle with colored sugar. Place in fridge for 20 minutes. Pie heat oven to 360 degrees bake chilled cookie dough for 12-14 minutes do not brown cookies.