Favorite Recipe Friday: Easy Enchilada Skillet

Here’s a great low carb substitute for chicken enchiladas.

Ingredients

1 tsp. olive oil
2 c. cauliflower rice
½ c. diced green pepper
2 c. chicken, cooked and diced
2 Roma tomatoes, diced
1 4-oz. can of chilies
2 tsp. chili powder
1 tsp. cumin
½ tsp. garlic
½ tsp. oregano
½ c. black olives, thinly sliced
2 c. cheddar cheese, grated, divided

Instructions

  1. Add oil to pan and heat on medium-high.
  2. Add cauliflower and green peppers and sauté about 2 minutes.
  3. Add all other ingredients except the cheese. Stir to combine and cook 3-5 minutes.
  4. Stir in 1 c. cheese and cook for 1 minute.
  5. Add the rest of the cheese on top and turn the burner off. Cover and let cheese melt for about 2 minutes.

 

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Favorite Recipe Friday: Shrimp & Basil Spaghetti Squash

There was a time when I was intimidated by the spaghetti squash. I wasn’t sure how to prepare it, and it seemed like a long and complicated process. I can’t believe how wrong I was!

If you’re unfamiliar with spaghetti squash preparation, I’ll show you how easy it is in this recipe.

Ingredients:IMG_20181010_140541551.jpg

1 spaghetti squash
1 Tbsp. olive oil, divided
3 cloves garlic, crushed or minced
12 oz. shrimp, raw and peeled
2 Tbsp. dried basil
1 Tbsp. butter

Instructions:

  1. Preheat oven to 400 degrees.
  2. Cut spaghetti squash in half the long way and scoop out the seeds. Rub both halves with 2 tsp. oil (about 1 tsp. per half).
  3. Place spaghetti squash halves cut side down on a baking sheet. Bake for 45 minutes.
  4. Let cool and fork out the insides (will resemble spaghetti).
  5. Over medium-high heat, add the remaining 1 tsp. oil and garlic to a large pan. Sauté 1 minute.
  6. Add shrimp and sauté for about 5 minutes until pink. Add in the basil and stir for 1 minute to coat the shrimp.
  7. Add butter and squash. Mix and cook for 1-2 minutes.

Whole30 Finale: Wins & Recipes

I made it through Whole30! What an experience. I was pretty strict, and I was surprised to learn how much self-control I have.

The day after finishing my Whole30, I went through a Non-scale Victories checklist. I found:

  • I was less anxious. This was the biggest win for me!
  • I was more in control over what I ate.
  • I maximized my food budget. I thought Whole30 eating was going to be expensive, but I figured out some ways to Save Money on Whole30 Groceries.
  • I found some really good new recipes!

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Here are my TOP FIVE FAVORITE WHOLE30 RECIPES:

  1. Breakfast Casserole — I made it without the sausage, and it was still great!
  2. Sautéed Apples –for a sweet and tangy treat.
  3. Chicken, Apple, Sweet Potato and Brussels Sprouts Skillet
  4. Chicken Tikka Masala –ridiculously delicious!
  5. Ground Turkey & Cauliflower Rice Stuffed Peppers

BONUS: These 6 DIY Freezer Chicken Marinades were super tasty and helpful! Check out my Whole30 Pinterest board for more recipes!

I’m so happy with these victories, and I also found that I lost 5 lbs.

Honestly, I probably won’t do this again. I didn’t feel very good (low energy, stomach aches, headaches, etc.) a lot of the time. However it was a neat experience, and I’m glad I did it!

Next comes the slow reintroduction of some of the foods I had not been eating. The idea is to introduce one new type of food at a time. I think I’ll start with the gluten-free grains first. Bring on the OATMEAL!