Rachel's Pico de Gallo

Pico de Gallo 

 6 roma (plum) tomatoes, diced
1/2 red onion, minced
3 tablespoons chopped fresh cilantro
1/2 jalapeno pepper, seeded and minced
1/2 lime, juiced
1 clove garlic, minced
1 pinch garlic powder
1 pinch ground cumin
 salt and ground black pepper to taste

 Directions 
Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.

A favorite addition to our Fiery Fish Tacos or any South Western/Mexican Dish.

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Miss Rachel's Famous Fiery Fish Tacos

This has been my most requested repost recipe on Facebook, so I've decided to add it to my collection here. This is an major hit with my family. Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your guests will swim back for seconds! To lower the carbs in the meal , omit the corn tortillas and layer it like a taco bowl. What really sets this dish off from other fish taco recipes is the corn and jimica salsa. It gives a nice fresh veggie crunch with a ton of flavor!

Fiery Fish Tacos 

1 cup corn
1/2 cup diced red onion
1 cup peeled, chopped jicama
1/2 cup diced red bell pepper
1 cup fresh cilantro leaves, finely chopped
1 lime, zested and juiced
2 tablespoons sour cream
2 tablespoons cayenne pepper
1 tablespoon ground black pepper
 2 tablespoons salt
6 (4 ounce) fillets tilapia
2 tablespoons olive oil
12 corn tortillas, warmed
1 Batch Rachel 's Pico De Gallo

Directions 

Preheat grill for high heat. In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest. In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices. Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa, and pico de gallo.

Nutrition 

Calories 329 kcal Carbohydrates 35.5 g Cholesterol 43 mg Fat 9.3 g Fiber 6.8 g Protein 27.9 g

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Armadillo Eggs

Jalapenos are stuffed with cream cheese, wrapped with bacon, and barbecued on the grill. Daddy made these on Sunday's when we grilled out, and it's a tradition my little family has continued on. They are very simple, if you're sensitive to jalapeno juices I recommend using gloves when you seed and De-vein them. If you scrape the inner vein and release most of the juices , then rinse with cool water, your peppers will not be as hot. Of course, this is one of my favorite Low Carb sides, so enjoy! - Miss Rachel

Armadillo Eggs 

12 fresh jalapeno peppers, sliced on one side seeded and de-veined
2 (8 ounce) package cream cheese
12 slices bacon

Directions 

 Preheat an outdoor grill for high heat. Stuff cream cheese into jalapenos. Wrap with bacon. Secure with a toothpick. Place on the grill, and cook until bacon is crispy. Easy Peasy!

Nutrition 
Calories 391 kcal Carbohydrates 2.2 g Cholesterol 79 mg Fat 38.3 g Fiber 0.4 g Protein 9.5 g

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Chili Rellenos Casserole

So I wanted to have a friend over for a family dinner this evening with her children and the one meal that popped in my head was my families all time favorite, Chili Rellenos Casserole. It's so delicious. This is very easy to prepare and is loaded with flavor. Great for a busy week night, and good enough for company!! I am posting it tonight, because I know she is going to love it and want to make it herself.... :) Also, this fits in well with a low carb diet, providing you keep your carbs relatively low through out the day, you can splurge a little with only 12 g Carb per serving. Enjoy! - Miss Rachel



Chili Rellenos Casserole

1 lbs ground beef browned and drained
2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 eggs, beaten
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
1/2 cup milk
1 (8 ounce) can red enchilada sauce
Salt, Pepper & Garlic Powder to taste

Directions 

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Brown Ground beef and drain, season with salt, pepper and garlic to taste. Layer half of the chilies evenly in bottom of baking dish, then browned beef. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies. Bake in the preheated oven for 25 minutes. Remove from oven, pour enchilada sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.

Nutrition

Calories 387 kcal Carbohydrates 12 g Cholesterol 148 mg Fat 27.6 g Fiber 1.4 g Protein 23.9 g

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LOW CARB Crock Pot Herb Pork Chops

I am not a huge pork chop fan, particularly fried pork chops, call it "eating a lot of it growing up" because that's what we had available. This version is a wonderful way to cook pork--it's extremely tasty and tender. With a mixture of spices and garlic, it's terrific. And it is extremely EASY. What makes it even better for me and my low carb friends, is it's only 4g of carbohydrates per serving. Add a side of steamed broccoli, mocafoni and cheese or mock mashed potatoes and you have a perfect low carb meal. Above all, this is done in the crock pot so when you're busy and can't slave over the stove, set it and go.
You can double and triple this recipe with ease for larger families and bigger crock pots. :) Enjoy!!
-Miss Rachel

Crock Pot Herb Pork Chops 

1/4 cup olive oil 1 cup chicken broth
2 cloves garlic, minced
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon poultry seasoning
1 teaspoon dried oregano
1 teaspoon dried basil
4 thick cut boneless pork chops
salt and pepper to taste

Directions 

In a large bowl, whisk together the olive oil, chicken broth, garlic, paprika, garlic powder, poultry seasoning, oregano, and basil. Pour into the slow cooker. Cut small slits in each pork chop with the tip of a knife, and season lightly with salt and pepper. Place pork chops into the slow cooker, cover, and cook on High for 4 hours. Baste periodically with the sauce.

Nutrition
Calories 275   Carbohydrates 4.2 g  Cholesterol  49 mg  Fat 19.7 g  Fiber 1.2 g  Protein 20.3 g

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Sausage Breakfast Casserole

My children love this version of a breakfast casserole, it makes a great dinner entree as well.

Sausage Breakfast Casserole 

1 pound sage flavored breakfast sausage
3 cups shredded potatoes, drained and pressed
1/4 cup butter, melted
12 ounces mild Cheddar cheese, shredded
1/2 cup onion, shredded
1 (16 ounce) container small curd cottage cheese
6 jumbo eggs

Directions 

 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture. Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.

Nutrition
Calories 355 kcal Carbohydrates 7.9 g Cholesterol 205 mg Fat 26.3 g Fiber 0.5 g Protein 21.6 g

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Low Carb Garlic Cheddar Chicken

Chicken breasts dipped in garlic butter and Cheddar bread crumbs. NEVER have any leftovers, with only 8 g of Net Carbs per serving, add your low carb veggie on the side and you have a delicious dinner! One of my personal favorites!!!

 Low Carb Garlic Cheddar Chicken 

1/2 cup butter
4 cloves garlic, minced
3/4 cup dry bread crumbs
1/2 cup freshly grated Parmesan cheese
 1 1/2 cups shredded Cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves - pounded thin

Directions 

 Preheat oven to 350 degrees F (175 degrees C). Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

 Nutrition 
Calories 400 kcal Carbohydrates 8.4 g Cholesterol 129 mg Fat 24.9 g Fiber 0.5 g Protein 34.5 g

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Low Carb Chicken Marsala

If you're doing Atkins this recipe isn't a phase one meal, but fits well into phase two OWL and Maintenance because per serving this dish contains 13g of carbs. I love chicken Marsala, and for those of you who follow me on facebook, you know this, because I can't help posting the meals we cook , this one is shared often. :)

Chicken Marsala is a delicious, classic chicken dish -- lightly coated chicken breasts braised with Marsala wine and mushrooms. Easy and ideal for both a quick weeknight entree AND serving to company.



Low Carb Chicken Marsala

1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded
1/4 inch thick 4 tablespoons butter
4 tablespoons olive oil 1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry

Directions 

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Calories 448 kcal Carbohydrates 13.3 g Cholesterol 99 mg Fat 26.6 g Fiber 0.5 g Protein 28.8 g Sodium 543 mg

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Low Carb Mockafoni and Cheese

MOCKAFONI & CHEESE

16 ounce bag frozen cauliflower
4 ounces cream cheese
2 tablespoons heavy cream or low carb milk
4 ounces cheddar cheese, shredded
2 green onions, finely chopped
1 teaspoon minced chives, optional
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
2 ounces cheddar cheese

Directions

shredded Cook the cauliflower until tender; drain well. In a 1 1/2 quart casserole; soften the cream cheese in the microwave about 30-40 seconds on HIGH. Whisk in the cream until smooth, then stir in 4 ounces cheddar cheese. Microwave on MEDIUM about 2-3 minutes or until the cheese is melted. Stir well until creamy and smooth, microwaving a little longer if necessary. Stir in the green onions, chives, salt and pepper. Add the cauliflower and gently fold into the cheese sauce to coat well. Adjust the seasonings if needed. Top with the remaining 2 ounces cheese and bake at 350º for 35 minutes, until bubbly and brown on top. Makes

4-6 servings Can be frozen Per 1/4 Recipe: 326 Calories; 27g Fat; 15g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs Per 1/6 Recipe: 217 Calories; 18g Fat; 10g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

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Low Carb Buffalo Wings & Dipping Sauce

Low Carb Buffalo Wings & Dipping Sauce 

 Wings:
1 large egg
1 cup cider vinegar
 ½ cup canola oil
 1 teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
¼ teaspoon celery salt
⅛ teaspoon cayenne
2 pounds chicken wings, separated at joint and wing tips discarded

 Blue-Cheese Dipping Sauce: 
1 cup mayonnaise
½ cup sour cream
⅓ cup crumbled blue cheese
1 scallion, chopped
1 tablespoon fresh lemon juice
1 teaspoon chopped garlic

Directions

 For the wings: Preheat oven to 450F. Beat egg in a medium bowl. Add vinegar, oil, salt, pepper, garlic powder, celery salt and cayenne; stir until well combined. Dip chicken pieces into marinade and arrange on a large baking pan. Bake 30 minutes, turning and brushing with marinade several times, until wings are crisp.

 For the dipping sauce: While wings are cooking, mix mayonnaise, sour cream, blue cheese, scallion, lemon juice and garlic. Set aside until wings are done.  Serve wings while hot with dipping sauce.

Net Carbs: 2g , Fiber:0g , Protein: 31 g , Fat: 78 g, Calories 848.5

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Low Carb Beef Stoganoff

 Low Carb Beef Stroganoff

1 ¼ pounds skirt steak or beef tenderloin, cut into 2 x 1 strips
1/8 teaspoon salt
1/8 teaspoon pepper
 2 tablespoons canola oil 1
 tablespoon butter
½ cup finely chopped Spanish onion
3 ounce small white mushrooms
¼ cup dry red wine
1 cup beef broth (not low sodium) or
3 tablespoons demi-glace mixed with  3/4 cup water ¼ cup sour cream
1 teaspoon Dijon mustard

Directions

 Heat oven to warm setting. Sprinkle meat with salt and pepper. In a large nonstick skillet heat oil over medium-high heat. Brown meat in batches, about 1 minute per side. Transfer to a platter and place in oven. Melt butter in skillet; add onion and cook 3 minutes, until softened. Add mushrooms. Cook 10 minutes, stirring occasionally, until mushroom liquid evaporates. Add wine; cook 5 minutes. Stir in beef broth and cook 10 minutes, until mushrooms are coated with a thick sauce. Stir in sour cream and mustard. Add meat and accumulated juices. Reduce heat to low and cook 2-3 minutes, until meat is heated through. Season to taste with salt and pepper.

 Net Carbs: 3.5 g , Fiber .05 g , Protein 32 g, Fat 24.5 g , Calories 379

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Low Carb Chicken Cordon Bleu

Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks! The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed). This yummy version adds paprika and a creamy white wine sauce worthy of its own blue ribbon. Two blue ribbon tastes in wedded bliss.

 Low Carb Chicken Cordon Bleu
 
6 skinless, boneless chicken breast halves
 6 slices Swiss cheese
6 slices ham 3 tablespoons all-purpose flour
 1 teaspoon paprika
 6 tablespoons butter
 1/2 cup dry white wine
 1 teaspoon chicken bouillon granules
 1 tablespoon cornstarch
 1 cup heavy whipping cream

Directions

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

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