GREEN CHILE CHICKEN ENCHILADA CASSEROLE

2 lbs of Shredded Chicken Breast Cooked (Optional Canned Chicken Breast)

6 - 8 Corn Tortillas

1  10 oz can of Green Chile Enchilada sauce 

1 small onion diced

2 ozs of Light Cream Cheese

2 cups of light Shredded Mexican Mixed cheese

1/2 cup of Almond Milk

2 Tablespoons of Butter or Coconut oil

1 1/2 cup of Chicken Broth (use from fresh-cooked chicken) or if using canned chicken use store bought chicken broth

Spray oil in a pan or a little coconut oil

Green onions chopped 1/4 cup for garnish or to your liking

Cilantro for Garnish

Enchilada Sauce

Place butter or coconut oil in the skillet, place onions, and saute until semi tender add light cream cheese, almond milk, and green chile enchilada sauce and broth from cooked chicken or boxed broth. Simmer on med. heat until slightly thickens up.  Turn off heat.  Set aside. You can add chopped chile peppers or season with some red peppers if you like spicy this is optional.  We like spicy foods.

Preheat oven to 350 degrees spray with non-stick oil a 8 x 8 pan

Pre-cook Chicken Breast, place in pot,  cover in water, add seasonings like salt, garlic, onion powder, and black pepper Once cooked take it out of the broth and shred it into pieces. Save broth

or use 2 large cans of chicken breast.

Place corn tortilla in bottom of the pan I used two then took the 3rd one cut in half and filled in the area with the rest of corn tortilla.

Layered chicken next

Then layer with enchilada sauce

Sprinkle cheese, green onions

Place the second layer of corn tortillas, chicken, enchilada sauce, cheese then green onions.  

Place in oven and cook until bubbly about 20 to 25 min.

Take out of oven sprinkle with chopped cilantro and more green onions if you like.

Let cook for about 5 minutes serve with light sour cream, sliced avocado, and salsa if you like.

Also to complete your meal serve with a side salad or Spanish-style cauliflower rice.

Low Carb Raspberry Swirl No Bake Cheesecake

Low Carb Raspberry Swirl No Bake Cheesecake

For the crust

• 3/4 cup super fine almond flour
• 4 Tablespoons swerve granulated sweetener
• 3 Tablespoons of Cocoa powder
• 1/2 teaspoon baking powder
• pinch of salt
• 1 teaspoon vanilla extract
• 3 Tablespoons butter

For the filling

• 2/3 cup swerve confectioner sweetener
• 1  tablespoon of unflavored grass fed beef gelatin
• 1 cup boiling water
• 3 8-ounce packages cream cheese
• 3/4 cup sour cream
• 1 Tablespoon lemon juice
• 1 Tablespoon vanilla extract
• 2 teaspoons lemon zest

For the raspberry swirl

• 3 Tablespoons swerve confectioner sweetener
• 1/4 teaspoon xanthan gum
• 2 Tablespoons water
• 1 Tablespoon lemon juice
• 3/4 cup frozen raspberries

For the crust

1. Preheat oven to 350º Fahrenheit. Line a 9″ round springform pan with parchment paper.
2. In a medium bowl, whisk together the almond flour, swerve sweetener, baking powder and the pinch of salt.
3. Stir in the vanilla extract. Cut in the butter using a pastry blender or a whisk. Transfer mixture into the prepared springform pan and press to form an even layer on the bottom of the pan. Do not cover the sides of the pan.
4. Bake crust for 8-10 minutes or until beginning to brown. Remove from oven and allow to cool.

For the filling

1. In a small bowl, whisk together the swerve and the unflavored gelatin. Whisk in 1 cup of boiling water and continue whisking until gelatin is completely dissolved.
2. In a large bowl, beat cream cheese and sour cream until soft and fluffy. Beat in the lemon juice, vanilla extract, and lemon zest.
3. Gradually beat in the gelatin mixture. Refrigerate about 45 minutes or until thickened, stirring 2 or three times during this time.

For the raspberry swirl

1. In a small saucepan, whisk the stevia erythritol blend and the xanthan gum together. Gradually whisk in the water and the lemon juice. Stir in raspberries. Place mixture over medium-low heat, whisking frequently. When mixture just reaches a simmer, remove from heat and allow to cool before assembling the cake.

To assemble

1. Pour half of the cream cheese mixture over the crust in the springform pan. Spoon half of the raspberry mixture over it and swirl gently using a butter knife. Pour remaining cream cheese over the raspberry swirls. Spoon the rest of the raspberry mixture on top and swirl with a butter knife. Cover the springform pan and refrigerate overnight.

Nutritional Facts

• Calories- 368
• Total Fat-35g
• Total Carbs-7g
• Dietary Fiber-2g
• Protein-7g
• Net carbs- 5g

Avocado Cilantro Lime Jalapeno Dressing

Avocado Cilantro Lime Jalapeno Dressing

Ingredients

• ½ large avocado
• 1 lime juiced
• ½ cup cilantro
• 1 large jalapeno deseeded
• 1/2 cup of chopped onion
• 1/2 cup of chopped bell peppers
• 1/2 cup of chopped tomato
• ½ tbsp avocado oil
• 1 ½ tsp garlic paste or 1 clove
• 1/2 cup of Mayonaise
• ½ cup water or chicken broth
• 1/4 teasp of cummins
• ¼ tsp or sea salt
• ground pepper to your liking

Instructions

1. Place all ingredients in a large glass mason jar
2. Using a hand blender, completely mix everything together until smooth and pourable

Mayonnaise Chocolate Cake

Mayonnaise Chocolate Low Carb Cake  

Ingredients

• 3 cups Almond Meal
• 1/3 Cup of Coconut Flour
• 3/4 Cup of Cocoa Powder
• 1 1/2 Cup of Swerve Sweetener
• 1 Tsp of Salt
• 1 Tsp of Xantham Gum
• 1 1/2 Tsp of Baking Powder
• 1 Tsp of Baking Soda

Mix all dry Ingredient

• 3/4 Cup of Mayonnaise
• 5 Eggs
• 1 Tsp Vanilla
• 1 Cup of Water/Almond Milk or more if the batter is too thick

Mix with dry Ingredients

1. Preheat oven to 350*. Divide batter between 2 greased (not floured!) 9-inch cake pans. I put parchment paper in the bottom of the pan. Bake for about 25 minutes or until an inserted toothpick comes out clean. Invert onto cooling racks and cool completely.

1. LCHF Chocolate Whipped Cream Cheese Frosting

Chocolate Cream Cheese Frosting

(this will frost one layer so double the recipe if you want frosting inside as well as on top)

• 8 oz cream cheese, softened
• 1/2 Cup of cocoa powder
• 40-ish drops liquid stevia as desired or 3/4 cup of Confectionate Swerve
• 1/4 cup of milk or cream as needed to get the right texture
• Berries for garnish, if desired.

Low Carb Whipped Chocolate Cream - Cream Cheese Frosting 

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Ingredients

• 3 Tablespoons unsweetened cocoa powder
• 1 1/2 cups heavy whipping cream or heavy cream cold
• 1 8 ounce package cream cheese, cold (I only use Philadelphia Cream Cheese for this recipe)
• 1 cup Swerve confectioners or 3/4 cup if you prefer it less sweet
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, stir together the cocoa powder with a couple spoonfuls of the cream until it forms a creamy paste. Put the rest of the cream in the refrigerator to stay cold while you move on to the next step.
2. Add the cold cream cheese to the bowl with the cocoa paste and beat it with an electric mixer to soften it up and to begin to incorporate it with the cocoa, about 30 seconds. Add the sugar, salt and vanilla and continue beating until fully combined. Check a small bit between your fingers to insure sugar crystals have "melted" into the mixture so there is no grittiness. (Update 9-9-18: Don't over beat at this step. Just mix until fully combined. If you over beat, the mixture will become too loose. Don't worry about checking for grittiness. When you add the cream, the sugar crystals will dissolve.)
3. Slowly drizzle the cream down the side of the bowl while continuing to beat the mixture. This will help reduce splashing. Beat until the mixture is fully combined and has formed stiff peaks.
4. Use immediately for frosting, piping or filling. Store leftovers and whatever you've frosted or filled in the refrigerator.

LCHF Peanut Butter Glaze/Drizzle

LCHF Peanut Butter Glaze/Drizzle

• 1/2 cup smooth peanut butter (I use Justins Creamy Peanut Butter)
• 1/2 cup heavy whipping cream
• 2 Tbsp Yacon Syrup
• 1/4 cup light brown sugar (packed)

Put all ingredients into a medium pan over medium heat and stir until well combined and made into a sauce.

Lemon Blueberry Bundt Cake Low Carb

Lemon Blueberry Bundt Cake Low Carb

Ingredients:

1/2 cup of Butter

8 ounces of cream cheese

1 1/2 cup of Swerve or low carb sweetener

6 eggs

1/2 cup of fresh squeezed lemon juice

2 teaspoons of Vanilla extract

3 cups of Almond Flour

1/3 cup of coconut flour

1/2 tsp salt

2 teaspoons of Baking powder

2 cups of blueberries

1/2 cup of almond/coconut milk

Glaze

1/3 cup of powdered Swerve Sweetener

Fresh lemon juice from 1 lemon

Instructions:

Preheat oven to 325F and grease a bundt pan very well..

Cream together the butter, cream cheese, and sweetener.

blend in the eggs and then the vanilla extract and 1/2 cup of almond/coconut milk.

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In a separate bowl, combine the almond flour, coconut flour, baking powder and salt

Slowly stir in the flour mix into the egg mixture.

Batter will be a little on the thick side. If you feel to thick add a little more coconut/almond milk.

In well greased bundt cake pan add 1/2 of batter then sprinkle blueberries on top of batter spoon rest of batter on top of blueberries and put the remainder blueberries on top of batter gently pressing them in to mixture.

Bake for 45 to 50 minutes.  Let cake cool for 30 minutes in pan then flip out onto wire rack to cool completely.

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For glaze, whisk together the powdered Swerve and lemon juice until smooth.  If too think, add a bit more powdered swerve.  If too thick, add a bit more liquid (water or lemon juice)

Drizzle glaze over the cooled cake.

Recipe Notes:

Serves 12.  Each serving has approx 317 calories per slice and a total of 9 carb with 4 g of fiber, Total Net Carbs 5