Slow Cooker Chicken Tacos

• 5 boneless, skinless chicken breasts (about 3.5 lbs)
• 3 tbsp. taco seasoning
• 1 large onion, chopped
• 2 tbsp. chopped garlic
• 1 - 14.5 oz. can diced fire roasted tomatoes
• 1 - 4.5 oz. can mild chopped green chiles
• 1 - 4.5 oz. can hot chopped green chiles

To prepare:

• Tortillas
• Shredded Mexican blend cheese
• Salsa
• Shredded lettuce
• Sour Cream
• Diced avocado
• Sliced black olives
• Sliced pickled jalapenos 

Spray your slow cooker with cooking spray and arrange the chicken in the bottom.  Sprinkle the taco seasoning over the chicken and top with chopped onion, garlic, un-drained tomatoes and un-drained green chiles.  

Cover and cook on low for 7 hours.  

Remove lid from slow cooker and shred the chicken using tongs or two forks.  Mix everything together, return lid and continue to cook for an additional hour on low.

Enjoy with your favorite toppings!!!

Crock Pot Chicken & Veggie Taco Bowls

• 1 large white onion, chopped
• 1 medium-large zucchini, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 lb. ground chicken
• 2 tbsp. taco seasoning
• 1 - 14 oz. can diced tomatoes with green chiles, drained

To assemble your taco bowl:

• shredded lettuce
• salsa
• sliced black olives
• sour cream
• sliced avocado
• shredded Mexican blend cheese

Spray your crock pot with cooking spray.  Add the chopped onions, chopped zucchini and chopped bell peppers.  Lay the ground chicken on top, sprinkle taco seasoning over the top and pour the drained tomatoes on top.

Set crock pot to low for 4 hours.  After 4 hours, stir everything together, breaking up the chicken, cover the crock, and keep on warm until ready to serve.

Serve in bowls with shredded lettuce and your favorite toppings.  Enjoy!

Taco Tuesday Low Carb Casserole

For the bottom "crust":

• 2 - 14 oz. packages riced cauliflower (about 6 cups steamed)
• 1 cup reduced fat shredded Mexican blend cheese
• 1 egg, beaten
• 1 - 4 oz. can chopped green chiles, drained
• 1 tsp. ground cumin
• 1 tsp. garlic powder
• 1/2 tsp. salt

For the ground beef topping:

• Olive oil 
• 1 lb. extra lean ground beef
• 2/3 cup chopped onion
• 2 tbsp. reduced sodium taco seasoning
• 1 cup enchilada sauce
• 1 cup reduced fat shredded Mexican blend cheese

Preheat oven to 400F.  Grease a 7.5x11 baking dish with cooling oil spray.

Steam the riced cauliflower according to directions on the package and let cool slightly.  In a large bowl combine the steamed cauliflower with the remaining ingredients listed for the crust.  Stir to mix well.  Press the mixture into the bottom of the baking dish and pop into the oven for 15-20 minutes, until edges are browned.

While the crust is baking, drizzle a large saute pan with olive oil and add the onion.  Cook until starting to become translucent, about 3 minutes.  Add the ground beef into the pan and cook until no longer pink, breaking it up with a wooden spoon while cooking.  Stir in the taco seasoning and cook another minute or two, making sure everything is combined well.  Pour in the enchilada sauce and stir to combine.  Let simmer on low until the crust is ready.

Once the crust is out of the oven, pour the ground beef mixture over the top and sprinkle the remaining cup of cheese over the top.  Pop it back into the oven until casserole is bubbling hot and the cheese is melted and browning, about 10 minutes.

Enjoy with sour cream, sliced avocado, sliced olives shredded lettuce and salsa.  Yum!

Breakfast Casserole

• 1 - 14 oz. package chicken Italian sausage
• 1 - 4 oz. can chopped green chiles, drained
• 2 cups chopped bell peppers
• 1/2 cup chopped yellow onion
• Salt & freshly ground black pepper
• 1 cup shredded Mozzarella cheese
• 8 large eggs
• 1 cup egg whites
• 1/4 cup cream
• 2 tbsp. grated Parmesan cheese
• 1/4 tsp. red pepper flakes
• 1/4 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/3 tsp. salt
• freshly ground black pepper

Spray a 9x13 baking dish with cooking spray.  Preheat oven to 375F.

Heat a large skillet over medium heat. Spray with cooking spray and add the sausage.  Cook, breaking it up with a wooden spoon, until no longer pink and cooked through.  

Add the can of chiles and stir to combine.  Pour the sausage and chiles into greased baking dish.

Add the bell peppers and onions to the same skillet, season with salt and freshly ground black pepper and cook until veggies start to soften, about 5 minutes.  Add this mixture to the baking dish. 

Sprinkle the mozzarella over the top.

In a medium bowl, whisk together the eggs, egg whites, cream, Parmesan cheese, red pepper flakes, onion powder, garlic powder and salt.  Season with freshly ground black pepper.  

Carefully pour the egg mixture into the baking dish, trying to evenly cover the sausage, veggie, cheese mixture.

Pop it into the oven for 30 minutes, cooking until a knife inserted comes out clean.

Cut into 8 pieces.  Enjoy!

Low Carb Turkey Meat Sauce with Zucchini Noodles

For the Sauce:

• 1 lb. extra lean ground turkey
• 2 Sweet Italian turkey sausages, casings removed
• 1 tsp. Italian seasoning
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/4 tsp. salt
• 1/4 tsp. crushed red pepper flakes
• 1/2 cup diced bell pepper
• 1/2 cup diced red onion
• 1 - 24 oz. jar arrabbiata sauce
• olive oil spray
• grated Parmesan cheese, for serving

Heat a skillet over medium heat and spray with olive oil spray.  Add the turkey and turkey sausage, and cook until no longer pink, breaking it up with a wooden spoon.  Season the meat with Italian seasoning, garlic powder, onion powder, salt and crushed red pepper flakes and add the bell pepper and onion to the pan.  Continue to cook, stirring everything together to evenly season the meat and veggies.  

Pour the sauce over the time and stir to combine.  Reduce heat to a simmer and let cook for 30 minutes, stirring occasionally.

For the Zucchini Noodles:

While the sauce is simmering, heat a second skillet over medium heat and spray with cooking spray. Add the zucchini noodles and season with your favorite seasonings.  I used garlic powder and crushed red pepper flakes.  

Use a wooden spoon to move them around the pan.  Once starting to loosen up, pour some unsalted chicken broth over the top and a few dashes of liquid aminos.  Stir everything around, cover the pan and let simmer until the noodles are to the softness of your liking.  Remove the lid and continue to cook until the broth is mostly absorbed.

Enjoy the sauce over the noodles.  Yum!

Air Fryer Low Carb Buffalo Chicken Tenders with Cheesy Cauliflower Tots

Buffalo Chicken Tenders

• 1 lb. boneless skinless chicken breast tenders
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 egg, beaten
• 1/2 cup + 2 tbsp. Frank's Hot Wing Sauce, divided
• 1 1/4 cup almond flour
• 1 tsp. garlic powder
• 1 tsp. paprika
• 1/2 tsp. onion powder
• 1/4 tsp. cayenne pepper
• Olive oil spray
• 2 tbsp. butter

Lay the chicken out in a single layer and season with salt and pepper on both sides.  In a small bowl, whisk together the egg and 2 tbsp. hot sauce.  In a medium bowl, whisk together the almond flour, garlic powder, onion powder, paprika, and cayenne, until well combined.  

Dip the chicken tenders into the egg mixture and then dredge into the flour mixture.  Repeat until all chicken is coated.

Turn air fryer on and lay as many of the chicken tenders into the basket that fit in a single layer.  Spray the chicken with olive oil cooking spray.  Cook for 12 minutes at 350F, flipping the tenders over and spraying with olive oil spray half way through.

Repeat with remaining chicken until all is cooked.

While the chicken is cooking, heat a saucepan over medium heat and melt the butter.  Whisk in 1/2 cup hot sauce and bring to a simmer.  Use tongs to add the chicken to the pan and toss to coat.

Enjoy!

Cheesy Cauliflower Tots

• 4 cups riced cauliflower, steamed
• 1 cup grated parmesaon
• 1/3 cup coconut flour
• 1 cup shredded mozzarella cheese
• 2 eggs, beaten
• 2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. red pepper flakes

Preheat oven to 425F. Line a baking sheet with parchment paper.

Place steamed riced cauliflower in a bowl and stir in remaining ingredients until combined.

Use a tablespoon measure to scoop the mixture onto the sheet and form into tater-tot like shapes.

Bake for 15 minutes, flip them over, and bake for another 5 minutes.

Enjoy!!!

Deliciously Juicy & Tender Grilled Chicken

• 3 large boneless skinless chicken breasts (about 2 lbs.)
• 1/4 cup olive oil
• 1/2 tsp. salt
• 1/2 tsp. paprika
• 1/2 tsp. cumin
• 1/4 tsp. cayenne pepper
• 1 tbsp. chopped garlic
• 2 tbsp. chopped red onions
• 1 tbsp. chopped fresh parsley
• 1 cup Modelo light

Pour the olive oil into a 2-cup measuring cup.  Add the salt, paprika, cumin, cayenne, garlic, onions and parsley.  Stir to  mix well.  Carefully add the beer (it will foam so be careful!) and stir to combine.

Put the chicken into a large Ziploc bag.  Pour the marinade over the top.  Carefully seal the bag, removing as much air as possible.  Use your hands outside of the bag to massage the marinade into the chicken.  Let sit overnight in the fridge.

Cover the grill grate with aluminum foil.  Turn the grill onto to medium heat.  Once hot, spray the foil with grill spray (high heat cooking spray).  Add the chicken and cook for 5 minutes.  Flip the chicken and cook for 5 more minutes.  Flip the chicken again, turn heat to low, and cook for an additional 2-3 minutes.

Enjoy!!!