The Breakfast Kitchen: Breakfast Enchiladas

This is a twist on the recipe by adding some green pepper and arugula. I also used egg life wraps instead of tortillas. Since they are smaller, I had extra filling so I added it to the top.

The ingredients:

1 lb meat of choice

1/3 C green pepper diced

1 C arugula or greens of choice

Taco seasoning

Black lime

8 eggs

1/4 C heavy cream

2 C shredded cheese

1 C green enchilada sauce or salsa

Salt and pepper

The recipe:

Cook the meat, peppers, and greens in a skillet and set aside.

Toss with the taco seasoning and black lime.

In a bowl, combine eggs and cream and scramble.

Add to skillet and cook eggs. Add salt and pepper.

Once done add the meat mixture back in and set aside.

Preheat oven to 350 degrees.

Assemble enchiladas and add to greased 9x13 pan. (Egg wrap, egg mixture, pinch of cheese)

Place seam side down.

Top with remaining cheese.

If you have extra filling you can add on top if desired. 

Top with salsa/enchilada sauce drizzled over top.

Cover with foil and bake for 20 minutes.

Remove foil and bake an additional 10 minutes.

Garnish and serve.

Notes:

If you use chorizo you can omit the taco seasoning. I used chicken. 

You can use unsweetened almond milk instead of cream.

I used salsa verde instead of enchilada sauce. This recipe is not as saucy as other recipes. 

Garnish with guacamole, sour cream, cilantro, or hot sauce/salsa, etc.

Serving size is 1 enchilada. Carbs- 4g, protein 35g, fat 23g, calories 374. If you make changes the nutrition info will change.

Putting the cheese on the top at the end would be better than topping the cheese with leftover filling. It was a last minute decision on my part.  

The Low Carb Kitchen: Mexican Cauliflower Rice

 This is a low carb twist on a classic mexican side dish. It is easy to make, and you can serve alongside classic dishes like tacos and burritos or use it in a taco bowl. 

The Ingredients:

1 bag of frozen cauliflower rice

1 TBSP olive oil

1/2 onion chopped

1 tsp garlic powder

1/4 C tomato paste

1 tsp cumin

1/2 tsp chili powder

1/2 tsp smoked paprika 

salt and pepper to taste

juice of 1 lime

1/4 C cilantro chopped

The Recipe:

Defrost frozen cauliflower rice. 

In a large skillet, heat olive oil over medium heat and add onion until softened.

Stir in the garlic and cook until fragrant. 

Add the cumin, chili powder, and paprika. Stir for 1-2 minutes to allow the spices to bloom. 

Stir in the tomato paste and combine well with the onions and spices. 

Add the cauliflower rice and stir well to coat with the spice mixture. 

Cook 5-7 minutes until tender but firm. 

Season with salt and pepper. 

Remove from heat and stir in the lime juice and cilantro. 

 

Notes:

This is a bit sweet so if you want some extra heat you can add more chili powder or a pinch of cayenne or hot paprika. You can also just add a bit of hot sauce at the end. 

If you can't find any cilantro you can find this lightly dried cilantro in the produce section and it lasts 4 weeks from when opened. It's a great alternative when cilantro is out of season. 

The Soup Kitchen: Chicken Pesto Soup

 A twist on a recipe from the Ultimate Soup Cookbook, the original recipe has gnocchi. I omitted the gnocchi to keep it low carb and added some bacon. 

The Ingredients:

1 jar alfredo sauce (15oz)

2 C water

2 C rotisserie chicken

1-2 tsp Italian seasoning

1/4 tsp salt

1/4 tsp pepper

3 C greens (spinach, kale)

4 tsp pesto

The Recipe:

In a large saucepan, combine the first 6 ingredients and bring to a gentle boil, stirring occasionally. 

Stir in the greens and cook another 3-8 minutes. 

Top each individual serving with pesto (1tsp ea.)

Notes:

I used Kale for the greens just a chopped frozen one about 2 C. 

If you want to add gnocchi you can add at the Kale step. 

If adding crumbled bacon, you can add the same time as the kale or at the end as a garnish. 

Without the Gnocchi the nutrition is as follows per serving:

8g total carbs

26g protein

26g fat

372 calories

Cookbook Review: Taste of Home Ultimate Soup Cookbook

 I bought this cookbook because I love to make soup for easy lunches. Partly just to give me some idease to try. This is not a Keto or diet cookbook but does include a light section. It also is basically 2 cookbooks in one. 

There are icons used to indicate it's a fast fix, a slow cooker recipe, 5 ingredients or less, it can be frozen, or you can use an instant pot. 

There is a guide to making homemade broth and stock. 

There are sections like classics, beans, cheesy/creamy, chili (Yes, its own section!), stews, pastas, etc. 

Most of the recipes have photos (with over 600 recipes that's impressive). Each recipe has the ingredients and recipe of course. Plus, cook time, number of servings it makes, some include tips, freezing options, and nutrition info.

Book 2 includes some things like soup and sandwich pairings, ethnic favorites, and bread recipes to pair with the soups as well as a bunch of different soups.

I will say it has so many recipes it can seem like a bit much and somewhat overwhelming. I am interested in the Onion Cheese Soup which looks really good. The green chili tomato soup with the grilled cheese also sounds very good and comforting on a cold day.  

The Global Kitchen: Taco Pie

A new recipe to try for Taco Tuesday from the Everyday Ketogenic Kitchen cookbook. This is a low carb recipe. Pretty simple but you could probably add some veggies if desired. Or just serve veggies on the side.

The ingredients:

1 lb ground beef

3 TBSP taco seasoning

6 eggs

1 C heavy cream

2 cloves garlic minced

1/2 tsp salt

1/4 tsp pepper

1 C shredded cheese

The recipe:

Preheat oven to 350 and grease 9in pie pan.

Brown beef in skillet over medium heat until browned.

Add taco seasoning and stir to combine.

Spread beef in bottom of pie pan.

In large bowl, add eggs, cream, garlic, salt and pepper and mix well. 

Pour slowly over beef and top with cheese.

Bake for 30 minutes until center set and cheese browned.

Remove from oven and let sit for 5 minutes.

Notes:

I used 1 tsp garlic powder instead of minced garlic. 

I used pepperjack but you can use any cheese desired.

Garnish with salsa, sour cream, guacamole, cilantro, etc. 

This is not spicy so if you like some heat you can add some salsa or hot sauce.

Cookbook Review: The Mexican Keto Cookbook by Torie Borrelli

 As with the other cookbooks, this started with the authors own health journey. She is also an integrative holistic nutritionist and has a brand called The Vida Well, which is a wellness and education brand rooted in health and nutrition. She takes traditional Mexican dishes and updates them with health in mind. 

Something different about this cookbook is she includes a case study on inflammation-based disease. She talks about things like good fats vs bad fats and the truth about cholesterol. As like the others there is a section about how Keto works. There is information on fasting, types of oils, superfoods (I am super excited cilantro is considered a super food). 

Like the others she has a pantry staples list and a refrigerator and freezer staples list. 

The recipes don't all have photos. However, there is a whole section on salsas and sauces which included a section on understanding chillis. 

The recipes include a synopsis, the ingredients, the recipe, the yield, the preparation and cook time, and some include boxes with other tips. 

One recipe I have wanted to try is the Mexican Red Cauliflower Rice which is included it's a veggie version of the popular side served at a lot of Mexican restaurants. 

This was probably my least favorite of the newer cookbooks. The photos that were included were beautiful but there were not a lot of them. I also feel like for my type of cooking some of this looked a bit complicated. However, I am going to try that cauliflower rice recipe. 

The Seafood Kitchen: Spicy Soy Salmon

This was a new recipe on my journey to eat more seafood. My goal is to eat seafood at least once a week. I found this recipe a while ago and finally tried it, and it was pretty good. I used wild caught Sockeye Salmon. 

The ingredients:

1 1/2lb salmon

2 TBSP soy sauce

1 1/2 TBSP sambal oelek

2 1/2 TBSP olive oil

2 cloves garlic minced

1 tsp ginger powder

1 TBSP sesame seeds optional

The recipe:

In a bowl, whisk together soy sauce, sambal, olive oil, garlic, and ginger. Add salmon to marinate for at least 15 minutes in the fridge. Make sure salmon is covered. (especially if roasting veggies as well).

Make a foil pocket with ends closed so sauce does not leak out and add the salmon and all the sauce. 

Bake to 140 degrees and flaky about 10-15 minutes. 

Broil finish once done for last 2-3 minutes until top slightly charred (keep an eye on it during broil).

Remove from foil and plate and top with remaining sauce. Top with sesame seeds if desired.