Cabbage Enchiladas

So I have to admit, I am a lover of Mexican food and other than taco salad I had all but given it up since it is typically not so friendly on the carbs but these cabbage enchiladas have given me hope!

I tried making cabbage enchiladas for the first time and they were a hit!  I really didn’t miss the tortillas – maybe I’m just getting more used to healthy options but honestly, pretty good!

I’m going to give you the quick version here so if you’re in a total jam in need a quick dinner, stop by your neighborhood grocery store and pick up:

  • Enchiladas1 rotisserie chicken
  • 1 head of cabbage (I prefer green)
  • 1 can of your favorite enchilada sauce
  • 1 bag of shredded cheese
  • Chili powder
  • Cumin
  • Cheyenne pepper
  • Garlic powder
  • Onion powder

When you get home:

  1. Preheat the oven to 375 degrees
  2. Prepare a baking dish with non-stick cooking spray
  3. Clean cabbage and pull leaves off, set aside
  4. Pull the meat of the bone of the chicken and set aside
  5. Pour the can of enchilada sauce into a bowl and add spices to desired taste (a couple sprinkles of each is great)
  6. Empty the bag of cheese into a bowl or plate
  7. Dip cabbage leaves into sauce and remove
  8. Spoon chicken into leaf and add a pinch of cheese
  9. Roll leaf so that the meat and cheese are covered
  10. Place in your baking dish with the ends of the leaves facing down
  11. Repeat for as many servings as needed until baking dish is full (no need to leave space in between each one)
  12. Pour remaining sauce over enchiladas
  13. Top with your cheese mixture
  14. Bake 7-10 minutes until cheese is melted

Quick, easy, and delicious! Enjoy!

Homemade Chicken Nuggets

Well it was College Game Day it’s hard to not want “football” food when you’re sitting around and watching the games so I thought I’d make a healthier version of an old favorite.

These nuggets were quick and easy to make, and a huge hit with Hubs!  Here’s how I made them…

Ingredients:Nuggets

  • 4 chicken breasts (cut into 1-2 inch pieces)
  • 1 cup almond flour
  • 2 tbsp. Kickin’ Chicken seasoning
  • 2 tbsp. grated parmesan cheese
  • coconut oil (about 4 tbsp)
  • 2 eggs
  • unsweetened almond milk (1-2 tbsp)

 

Directions:

  1.  Crack eggs into a large bowl and scramble with a splash of almond milk.  This will be your egg wash.
  2. Pour almond flour, Kickin’ Chicken seasoning, and parmesan cheese onto a large dinner plate and combine well.
  3. Heat coconut oil in a large skillet over medium-high heat. You should have a thin layers of oil covering the entire skillet.
  4. Pour chicken pieces into the egg wash and coat thoroughly.
  5. Remove chicken pieces from egg wash and place on plate with the almond flour mixture.
  6. Coat each nugget until completely breaded.
  7. Add coated chicken to your pre-heated skillet.  Cook about 2 minutes on each side.  They will tend to cook quickly so turn them as needed to avoid burning.
  8. Place 2 pieces of paper towel over an empty plate.
  9. Transfer chicken from skillet to the pate and allow to cool slightly before serving.
  10. Serve with a side of your favorite dipping sauce(s).