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Tag Archives: low carb

Quick Enchilada Bake

6 Oct

Who doesn’t love a meal that consists of 5 ingredients and one pan?  This girl does!  This meal is perfect for those days when you just want a quick meal with low fuss and minimal mess.  Sit back, get comfy and see just how easy this meal can be.  Enjoy!

4 chicken breasts (about 1 1/2-2 pounds). Sprinkle both sides of chicken
with taco seasoning about a teaspoon per side. Bake in 350 degree oven
for about 35-40 minutes or until cooked through.
While chicken is cooking slice up about 4-5 green onions.
You will need 1 Cup of your favorite cheese. Really, you could use
as much or as little as you like. 1-19oz can of enchilada sauce. This yields
about 2 Cups of sauce. Again use less if you would prefer it less saucy.
We used extra sauce in ours because we served ours with tortillas and
white rice. The extra sauce absorbed into the rice and made it extra yummy!

When chicken is done remove it from the baking pan and dice it up into bite sized pieces. Add the enchilada sauce and mix well. Top with cheese and place back into your 350 degree oven for 20 25 minutes or until the cheese is melted and the mixture is hot and bubbly.

                                                                                                                        

                     When it is done baking sprinkle with the green onions.

            We served ours with white rice rolled in tortillas topped with 
               lettuce and tomatoes. Now for the verdict from some tough critics…

Our little man approves and………
                                                                                                                                                                                    

                  Very enthusiastic thums up from the girls. The hubba hubba hubby
    also gave it a thumbs up.

Recipe

3-4 boneless skinless chicken breasts

1-2 tsp taco seasoning

4-5 green onions thinly sliced

1 C. shredded cheese

1-19oz can enchilada sauce

Pre-heat oven to 350 degrees.  Place chicken in baking pan and sprinkle both sides with taco seasoning.  Bake 35-40 minutes or until cooked through.  Slice up green onions while chicken is cooking, set aside.  Remove chicken from oven and cut into bite sized pieces.   Return chicken to baking pan and add the enchilada sauce, mix well.  Top with cheese and return it to your 350 degree oven.  Cook an additional 20-25 minutes or until mixture is hot and bubbly and cheese is melted.  Sprinkle with green onion.

Serve as is or on top of crisp shredded lettuce (great low carb meal) or as my family did, with tortillas.  A little less fussy than traditional enchilada’s.  As always, thank you for visiting.  I love to hear from you and to see what you’re cookin’.  If you have a favorite recipe, please share below or add a link, I would love to see it!

~Be Blessed and be a Blessing~

Rebecca

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Copyright © 2013 · All Rights Reserved · www.andasprinkleoflove.com

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Cheesesteak Stuffed Peppers

7 Aug

I know in a bid to make healthier food choices many people are jumping on the low carb wagon. I saw a similar recipe online and tweaked it to suit my families taste.  Keep reading to see their reaction and to get a printable recipe.

What you’ll need.
In a large skillet heat butter and oil.
Caramelize the veggies

Remove pepper shells from oven and pour out excess water in each shell.

 
Place a slice of Provolone cheese at the bottom of each pepper.
(One left cheese less for my son who sometimes doesn’t like cheese)
Fill each pepper with filling.

Top each with another slice of Provolone.

 Place in 400 degree oven for 15 minutes and voila! Cheesesteak
                    stuffed peppers. And the verdict is………………..

Thumbs up for the cheese less wonder.

And an ‘eh’ from the Broukie Bear. Hubby really liked it but he missed
the bread.  I really enjoyed it and I will be making this again!
*Prebaking the green peppers allows them the chance to become a little more tender but it also allows some of the moisture to cook out. This prevents it from being mushy and soggy.
*Salt draws moisture out of the onions and mushrooms and waiting to salt the veggies at the end of cooking allows the veggies to caramelize quicker.
I hope you enjoy!
~Be Blessed and be a Blessing~
Rebecca
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rhm

Copyright © 2013 · All Rights Reserved · www.andasprinkleoflove.com

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