Here’s a great low carb substitute for chicken enchiladas.
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
Add oil to pan and heat on medium-high.
Add cauliflower and green peppers and sauté about 2 minutes.
Add all other ingredients except the cheese. Stir to combine and cook 3-5 minutes.
Stir in 1 c. cheese and cook for 1 minute.
Add the rest of the cheese on top and turn the burner off. Cover and let cheese melt for about 2 minutes.
Here’s a great party dip that’s on the healthier side. Bonus: it’s a great time of year for cucumbers and tomatoes!
1 c. plain Greek yogurt (I use whole milk Greek yogurt)
1 clove garlic, minced
1 tsp. dill
Juice of 1/2 lemon
10 oz. hummus
1 Tbsp. minced red onion
1/2 cucumber, diced
1 Roma tomato, diced
1/4 c. Kalamata olives, chopped (I used black olives this time because I had them on hand.)
1/4 c. crumbled feta cheese
In a small bowl, combine yogurt, garlic, dill and lemon juice. Set aside.
In a medium-sized platter or glass dish (6 c. pyrex container shown in photo), spread the hummus in an even layer. Add yogurt mixture as a layer on top of the hummus.
Sprinkle red onion, cucumber, tomatoes, olives and feta on top.
Serve with chips or crackers.
Note: Instead of dicing the cucumber and putting it in the dip, you could use cucumber slices in place of the chips or crackers to scoop the dip.