Here is my third week of low carb lunches with a bit of twist. I really shortened some of it, for sake of not droning on and on. I have the recipes posted below.
Green Chicken Enchilada
Fits 2 c. Anchor or Pyrex glass bowl
For Base
1/2 cooked chicken breast, diced
1 Tbsp Red pepper, diced
1 Tbsp Diced onion
1 Tbsp Diced green chili
2 Tbsp mushroom, canned or fresh
1 tsp. minced garlic
1 c. chopped fresh greens
3 Tbsp Salsa Verde, divided by 3
1 1/2 Tbsp Sour Cream
Pinch oregano, cumin and paprika
Saute Veggies, add spices and meat to heat all up.
For the Top:
1 Tbsp Coconut flour, or 1/4 c. almond flour (I substitute with powdered Pumpkin and/or zucchini
1 egg
1 pinch salt
1 tsp heavy cream
*Opt: corn flavoring
Whisk together and pour over top of base.
Bake at 350° for 30 min or until top is baked through.
Top with 2 Tbsp shredded cheese and bake 5 more minutes.
Meatloaf Muffins
1.5 pounds ground beef
1 can tomato paste
3 Tbsp onion soup mix
1 egg
1 Tbsp Zucchini powder
1 Tbsp Pumpkin Powder (can sub both powder for 2 tbsp coconut flour)
2 Tbsp Ground pork rinds
1/2 tsp paprika
1/2 tsp black pepper
1/2 Tbsp Worcestershire sauce
Mix well but don't over mix and divvy into 12 muffin compartments.
Bake at 350° for 30 min or until internal temp reaches 165°.
Top muffins with 1-2 Tbsp sugar free catsup and 2 splashes Worcestershire sauce, mixed together.
Bake at 450° for an additional 5 minutes.
Salmon Cakes
1 can salmon, drained
1 egg
1/4 c. ground pork rinds
1 Tbsp Pumpkin powder (Or coconut flour)
1/2 tsp onion powder
1/2 tsp garlic powder
pinch salt
pinch pepper
Divide into 4 patties and cook in Mini Dash Waffle Iron for 4 minutes.
Served with Spicy sauce
2 Tbsp mayo, 1 tbsp garlic chili sauce, splash sesame oil.
Music
Track: Chill Acoustic
Music provided by Oak Studios
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