Maison Rustique
06-26-2007, 05:09 PM
(http://www.otwa.com/community/showthread.php?t=16477)
maison rustique Aug-19-04 08:51 PM
Poultry
Here's a spicy one from Sunset Magazine. Not really low-carb, but definitely lower in fat than most Mexican recipes.
Turkey Enchilada Casserole
(Sunset Magazine)
Prep and cook time: 45 minutes
Notes: If desired, serve with reduced-fat sour cream and extra enchilada sauce
Makes 8 to 10 servings
1-1/2 pounds ground turkey breast
½ cup chopped onion
1 tablespoon minced garlic
½ to 1 tsp. cumin
2 tablespoons minced fresh oregano leaves or 1 tablespoon dried
1 teaspoon salad oil
1 can (20 oz.) red enchilada sauce (plus one small can for extra when serving)
Salt
12 corn tortillas (6 in. wide)
2 cups shredded reduced-fat jack cheese (8 oz.)
Chopped fresh cilantro
1. In a 5- to 6-quart pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is crumbly and no longer pink, about 4 minutes. Stir in 1 cup enchilada sauce. Add salt to taste.
2. Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spreading each level. Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese.
3. Bake in a 425 degree regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Garnish with extra enchilada sauce, sour cream, and sprinkle with chopped cilantro.
Per serving: 249 calories; 27 grams protein; 5.7 grams fat; 23 grams carbohydrates.
Whimsy Aug-19-04 11:28 PM
I've found a few ways to cut the fat in Mexican food. (referring to your comment up above, I know this isn't a Mexican food thread!)
I love enchiladas!! But since most recipes call for frying the tortillas to soften them, the fat is high. I don't use any oil. I just use extra sauce to cover all the exposed tortilla edges. Tortillas turn out soft and low fat! :)
I use a lot less cheese than is generally called for. I've found that a little goes a long way, especially if it is added at the end of the cooking cycle. For instance, if an enchilada recipe calls for cheese inside, I'll use less inside and then sprinkle some on the outside. It works well.
I use light sour cream to help compensate for the lower cheese amounts. It works well.
I bake my taco salad bowls instead of frying. I lay a large tortilla over crumpled up foil sprayed with a little oil to prevent sticking. It forms a bowl. Bake until desired crispiness.
I bake taco shells instead of frying.
I use low fat flour tortillas.
I use ground lean turkey instead of beef.
I suppose these are things everyone does! But in the off chance anyone doesn't, I thought it worth mentioning.
larruone Aug-25-04 02:03 PM
I guess my Fried Gizzards recipe wouldn't be health conscious, would it? ;)
But they are the perfect Road Trip food!!
:)
fraidycat Aug-25-04 02:46 PM
Ummm, Larruone - although gizzards don't grab me, since we do have a dessert thread, I don't think everything in this forum has to be low carb, good for you and super healthy!! Post away - good food is good food! (Ribs & Kraut come to mind, but this is the wrong thread for that.) :)
Mag Aug-25-04 03:58 PM
uh, larruone, with all due respect, fried GIZZARDS??? :eek:
Now, I come from the land of scrapple and tongue souse, but that still kinda grosses me out.
maison rustique Aug-25-04 04:14 PM
LOL! Post away Larry! Recipes here can be good for you or not. Just as long as they're good tasting!
Joan Aug-25-04 04:38 PM
On the road food
Larruone, I've eaten a few fried gizzards in my time and they weren't half bad.
My favorite on the road snack is homemade jerky. Turkey is good but I like beef or pork better. Very low carb, easy to keep and best of all, it's easy to make. I started making it for my diabetic son-in-law and now we're all hooked.
Joan
Crows Nest Aug-31-04 05:07 PM
Grilled Tarragon-Dijon Chicken Breasts in Foil
This is my favorite way to prepare chicken breasts.
6 chicken breast halves, about 3 pounds
1/4 cup Dijon mustard
1/4 cup tarragon vinegar (or you could use white wine vinegar)
2 tablespoons olive oil
4 teaspoons minced fresh tarragon (or 2 teaspoons dried tarragon)
1/4 teaspoon freshly ground pepper
Rince chicken and pat dry. Combine mustard, vinegar, oil, tarragon, and pepper in a large heavy-duty plastic food bag or nonreactive bowl. Add chicken and seal bag (or cover bowl). Rotate bag to distribute marinade and place in a shallow pan. Refrigerate for at least 1 hour or until next day, turning chicken occasionally.
Remove chicken from bag and drain, reserving marinade. Arrange chicken in center of an 18- by 30-inch piece of heavy-duty foil. Crimp foil well to seal.
Set foil bundle in center of cooking grate. Place lid of grill. Cook until chicken near bone is no longer pink (cut chicken to test). Transfer bundle to a platter and open foil to serve. Season to taste with salt.
If you use white wine vinegar, the taste isn't quite the same. And, fresh tarragon is better than dried. Enjoy!
Crows Nest Sep-18-04 06:46 PM
Creamy Chicken Enchiladas
Some years ago, I tried to develop a recipe for Chicken Enchiladas that all of our family would really enjoy. After years of perfecting, I came up with the one below. If you are doing Atkins, as I am, use the wonderful low-carb tortillas now on the market* and use butter and cream. Please note: This a copyrighted recipe. I trust all my OTWA friends to PM me if you want to publish it elsewhere. I'm sharing this with my OTWA friends becauce I trust each and every one of you.
PEG'S CHICKEN ENCHILADAS
2 tablespoons butter (or margarine)
1 medium onion, chopped
3 garlic cloves, minced
3 cups cooked chicken (about three chicken half-breasts), diced or shredded
8 ounces cream cheese
4 ounces diced green chilies (the canned ones are mild, don't be afraid of them)
1 teaspoon dried oregano leaves
1 teaspoon ground coriander
1/2 teaspoon salt
8 flour tortillas (about 8" diameter)
1 cup milk (whole, 2%, half & half, or cream)
2 cups Monterey Jack cheese, shredded (could substitute Cheddar, Pepper Jack or use a combination depending on your tastes and that of your family)
Cook onion and garlic in butter until soft.
Mix in chicken, cream cheese, chilies and spices.
Heat until cream cheese melts.
Divide mixture between the 8 flour tortillas, placing in center of each.
Roll up and place side-by-side and seam-side down in a greased 9" x 13" baking dish.
Pour milk over all and then sprinkle with cheese.
Bake uncovered in a 350-degree oven until hot and bubbly approximately 25-30 minutes.
Leftovers freeze well. May be made ahead of time and refrigerated. If you prepare ahead, wait and add the milk and cheese right before baking.
This recipe can also be made using leftover beef, pork or turkey and is just as wonderful!
This a copyrighted recipe. Please PM me if you want to publish it elsewhere. If you try my recipe, let me know how you like it!
*Regarding the Low-Carb Tortillas. I use Mission brand. though there are other low-carb tortillas on the market. If you like chips and salsa or guacamole, take these low-carb flour tortillas and divide them in eighths. Deep fry until golden brown, drain, season with salt & pepper, even some Southwest Seasoning, and you have a much lower carb tortilla chip than the ones currently sold on the market!
All times are GMT -7. The time now is 04:08 PM.
To adjust your timezone, visit your MyOTWA Control Panel.
Forums powered by vBulletin, Copyright ©2000 - 2007, Jelsoft Enterprises Limited.
maison rustique Aug-19-04 08:51 PM
Poultry
Here's a spicy one from Sunset Magazine. Not really low-carb, but definitely lower in fat than most Mexican recipes.
Turkey Enchilada Casserole
(Sunset Magazine)
Prep and cook time: 45 minutes
Notes: If desired, serve with reduced-fat sour cream and extra enchilada sauce
Makes 8 to 10 servings
1-1/2 pounds ground turkey breast
½ cup chopped onion
1 tablespoon minced garlic
½ to 1 tsp. cumin
2 tablespoons minced fresh oregano leaves or 1 tablespoon dried
1 teaspoon salad oil
1 can (20 oz.) red enchilada sauce (plus one small can for extra when serving)
Salt
12 corn tortillas (6 in. wide)
2 cups shredded reduced-fat jack cheese (8 oz.)
Chopped fresh cilantro
1. In a 5- to 6-quart pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is crumbly and no longer pink, about 4 minutes. Stir in 1 cup enchilada sauce. Add salt to taste.
2. Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spreading each level. Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese.
3. Bake in a 425 degree regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Garnish with extra enchilada sauce, sour cream, and sprinkle with chopped cilantro.
Per serving: 249 calories; 27 grams protein; 5.7 grams fat; 23 grams carbohydrates.
Whimsy Aug-19-04 11:28 PM
I've found a few ways to cut the fat in Mexican food. (referring to your comment up above, I know this isn't a Mexican food thread!)
I love enchiladas!! But since most recipes call for frying the tortillas to soften them, the fat is high. I don't use any oil. I just use extra sauce to cover all the exposed tortilla edges. Tortillas turn out soft and low fat! :)
I use a lot less cheese than is generally called for. I've found that a little goes a long way, especially if it is added at the end of the cooking cycle. For instance, if an enchilada recipe calls for cheese inside, I'll use less inside and then sprinkle some on the outside. It works well.
I use light sour cream to help compensate for the lower cheese amounts. It works well.
I bake my taco salad bowls instead of frying. I lay a large tortilla over crumpled up foil sprayed with a little oil to prevent sticking. It forms a bowl. Bake until desired crispiness.
I bake taco shells instead of frying.
I use low fat flour tortillas.
I use ground lean turkey instead of beef.
I suppose these are things everyone does! But in the off chance anyone doesn't, I thought it worth mentioning.
larruone Aug-25-04 02:03 PM
I guess my Fried Gizzards recipe wouldn't be health conscious, would it? ;)
But they are the perfect Road Trip food!!
:)
fraidycat Aug-25-04 02:46 PM
Ummm, Larruone - although gizzards don't grab me, since we do have a dessert thread, I don't think everything in this forum has to be low carb, good for you and super healthy!! Post away - good food is good food! (Ribs & Kraut come to mind, but this is the wrong thread for that.) :)
Mag Aug-25-04 03:58 PM
uh, larruone, with all due respect, fried GIZZARDS??? :eek:
Now, I come from the land of scrapple and tongue souse, but that still kinda grosses me out.
maison rustique Aug-25-04 04:14 PM
LOL! Post away Larry! Recipes here can be good for you or not. Just as long as they're good tasting!
Joan Aug-25-04 04:38 PM
On the road food
Larruone, I've eaten a few fried gizzards in my time and they weren't half bad.
My favorite on the road snack is homemade jerky. Turkey is good but I like beef or pork better. Very low carb, easy to keep and best of all, it's easy to make. I started making it for my diabetic son-in-law and now we're all hooked.
Joan
Crows Nest Aug-31-04 05:07 PM
Grilled Tarragon-Dijon Chicken Breasts in Foil
This is my favorite way to prepare chicken breasts.
6 chicken breast halves, about 3 pounds
1/4 cup Dijon mustard
1/4 cup tarragon vinegar (or you could use white wine vinegar)
2 tablespoons olive oil
4 teaspoons minced fresh tarragon (or 2 teaspoons dried tarragon)
1/4 teaspoon freshly ground pepper
Rince chicken and pat dry. Combine mustard, vinegar, oil, tarragon, and pepper in a large heavy-duty plastic food bag or nonreactive bowl. Add chicken and seal bag (or cover bowl). Rotate bag to distribute marinade and place in a shallow pan. Refrigerate for at least 1 hour or until next day, turning chicken occasionally.
Remove chicken from bag and drain, reserving marinade. Arrange chicken in center of an 18- by 30-inch piece of heavy-duty foil. Crimp foil well to seal.
Set foil bundle in center of cooking grate. Place lid of grill. Cook until chicken near bone is no longer pink (cut chicken to test). Transfer bundle to a platter and open foil to serve. Season to taste with salt.
If you use white wine vinegar, the taste isn't quite the same. And, fresh tarragon is better than dried. Enjoy!
Crows Nest Sep-18-04 06:46 PM
Creamy Chicken Enchiladas
Some years ago, I tried to develop a recipe for Chicken Enchiladas that all of our family would really enjoy. After years of perfecting, I came up with the one below. If you are doing Atkins, as I am, use the wonderful low-carb tortillas now on the market* and use butter and cream. Please note: This a copyrighted recipe. I trust all my OTWA friends to PM me if you want to publish it elsewhere. I'm sharing this with my OTWA friends becauce I trust each and every one of you.
PEG'S CHICKEN ENCHILADAS
2 tablespoons butter (or margarine)
1 medium onion, chopped
3 garlic cloves, minced
3 cups cooked chicken (about three chicken half-breasts), diced or shredded
8 ounces cream cheese
4 ounces diced green chilies (the canned ones are mild, don't be afraid of them)
1 teaspoon dried oregano leaves
1 teaspoon ground coriander
1/2 teaspoon salt
8 flour tortillas (about 8" diameter)
1 cup milk (whole, 2%, half & half, or cream)
2 cups Monterey Jack cheese, shredded (could substitute Cheddar, Pepper Jack or use a combination depending on your tastes and that of your family)
Cook onion and garlic in butter until soft.
Mix in chicken, cream cheese, chilies and spices.
Heat until cream cheese melts.
Divide mixture between the 8 flour tortillas, placing in center of each.
Roll up and place side-by-side and seam-side down in a greased 9" x 13" baking dish.
Pour milk over all and then sprinkle with cheese.
Bake uncovered in a 350-degree oven until hot and bubbly approximately 25-30 minutes.
Leftovers freeze well. May be made ahead of time and refrigerated. If you prepare ahead, wait and add the milk and cheese right before baking.
This recipe can also be made using leftover beef, pork or turkey and is just as wonderful!
This a copyrighted recipe. Please PM me if you want to publish it elsewhere. If you try my recipe, let me know how you like it!
*Regarding the Low-Carb Tortillas. I use Mission brand. though there are other low-carb tortillas on the market. If you like chips and salsa or guacamole, take these low-carb flour tortillas and divide them in eighths. Deep fry until golden brown, drain, season with salt & pepper, even some Southwest Seasoning, and you have a much lower carb tortilla chip than the ones currently sold on the market!
All times are GMT -7. The time now is 04:08 PM.
To adjust your timezone, visit your MyOTWA Control Panel.
Forums powered by vBulletin, Copyright ©2000 - 2007, Jelsoft Enterprises Limited.