Low Carb

Tijuana Quiche – Low Carb

Our family has a new favorite go to meal. It’s a meatless quiche made with green chiles that I found at Linda’s Low Carb Recipes.

It wasn’t until this year that I discovered that I love the combination of cheese with green chiles. My family enjoyed green chile burritos and quesadillas with green chiles from our favorite restaurant growing up, but I always snubbed my nose at it. Was I ever wrong!! That flavor combination is so powerful for me that after I eat it, it will crave it for days.

I have to be very careful about what I eat. I do enjoy making desserts, but I have to eat those sparingly. I tend to plan and prepare meals that are lower in carbohydrates, and I exercise daily. I will bloat up quickly when I eat a lot of carbs. I’m always looking for new low carb recipes to try and I often turn to Linda’s Low Carb site.

I found this crustless quiche there recently. My family enjoyed it so much that we had it two nights in a row. The second night I had planned another recipe from Linda’s site, but I misread the directions and we were stuck without a meal. I threw together a double batch of this quiche and baked it in a 9×13 dish. It still turned out great.

The ingredients for this are quite simple. Just eggs, heavy cream, two cheeses, and green chiles. I usually have those all on hand, so I can make this anytime. There are just a few steps to this recipe. Put the shredded cheeses in the pie plate, top with the green chiles, and then pour on the mixture of eggs and heavy green. Top with a little salt and pepper. Get the full recipe here.

This is great for breakfast, lunch or dinner. I love to have mine with ranch beans and sour cream.

Do you like green chiles and cheese?

Sriracha Sweet Potato Ranch Chicken

Here is a new low carb recipe that combines the flavors of Ranch and Sriracha.

Sriracha Sweet Potato Ranch Chicken Bake

by Diana Rambles

Prep Time: 20 minutes

Cook Time: 45-60 minutes

Keywords: bake entree low-carb chicken

Ingredients

2+ pounds sweet potatoes
small can tomato paste, 6 oz
2 tbsp Sriracha
2 tbsp mustard
1 tbsp ranch seasoning mix
2 cloves garlic
3 tbsp olive oil
2+ pounds chicken
2 cups sharp cheddar cheese, shredded
1 cup green onion, chopped

Instructions

Peel and cube sweet potatoes.

Mix the tomato paste, Sriracha, mustard, ranch seasoning, garlic, and oil in a small bowl.

In a large bowl mix the sweet potatoes in with half of the tomato mixture. Place in a greased 9×13 baking dish and bake in a 425 degree oven for 25-35 minutes or until edges start to brown.

Cube the chicken and mix with the remaining tomato mixture. Spread on top of potatoes.

Top with the cheese and onions. Return to the oven for 20-30 more minutes or until golden brown.

Sriracha Sweet Potato Ranch Chicken Recipe

Tasty & low carb!!

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Balsamic Rosemary Chicken

This shop has been compensated by Collective Bias, Inc. and its advertiser.

All opinions are mine alone. #SwansonSummer #CollectiveBias

Today I have two flavorful low carb recipes for you made with chicken broth. Perfect for the summer because you don’t have to heat up the house, but good enough to eat year around! After the recipe, please stick around for the giveaway near the bottom of the post.

Balsamic Rosemary Chicken in Slow Cooker

Sometimes I feel like my cooking suffers in the summer because I avoid the oven, so I don’t heat up the house. It seems like we have a very short list of grill and stove top meals that are in frequent rotation. I’m always in search of new recipes to add to the mix. I’ve been doing some experimenting lately and have come up with two fantastic recipes with simple ingredients that are easy to make. The chicken is made in a slow cooker. The carrot mash utilizes a steamer.

Balsamic Rosemary Chicken Thighs

by Diana Rambles

Prep Time: 15 minutes

Cook Time: 3-8 hours

Keywords: slow-cooker entree chicken

Ingredients

Red Onion
Mushrooms
1/2 cup Balsamic Vinegar
1 cup Swanson’s Chicken Broth
2 cloves Garlic, minced
1 tsp dried Rosemary
Chicken Thighs
salt & pepper

Instructions

1. Cut 2 thick slices of onion and place in bottom of slow cooker with the mushrooms.

2. In a separate bowl mix the balsamic vinegar, broth, garlic, and rosemary.

3. Pour into slow cooker.

4. Cover the onion and mushroom with all of the broth mixture.

5. Generously salt and pepper the chicken thighs. Layer them over the onion and mushrooms.

6. Place on lid and cook on low for 6-8 hours or high for 3-4 hours.

Honey Cinnamon Mashed Carrots

by Diana Rambles

Ingredients

2 pounds Carrots
2-3 Cups of Swanson Chicken Broth
3 tablespoons butter
2 tablespoons heavy cream
1 tablespoon honey
1 teaspoon cinnamon

Instructions

Peel and slice the carrots. Place in a steamer basket. Put the chicken broth into the bottom of the steamer. The chicken broth will infuse into the carrots as they steam. Steam the carrots until they are soft.

Place the carrots into a heat resistant bowl, add the butter and mash. Add the heavy cream and mash more. Drizzle on the honey, sprinkle the cinnamon, and mix thoroughly. Serve.

I love cooking with chicken broth, so I was thrilled to see that Swanson now sells a 6 pack of their 32 ounce cartons! I love the idea of bulking up so we won’t run out. The 6 pack of Swanson Chicken Broth can be found in the soup aisle of your local Sam’s Club.

Do you love Sam’s Club as much as I do? Enter below for a chance to win from Sam’s Club. One lucky person will win a cook set and Sam’s Club gift cards and three others will win a $500 Sam’s Club gift card. I want to win!! SWEEPSTAKES CLOSED

Balsamic Rosemary Chicken in Slow Cooker #SwansonSummer AD

What is your favorite summer recipe that uses Swanson chicken broth?

Green Chile Casserole

Today I am appearing as a guest blogger at A Mind “Full” Mom. Head on over to Kristen’s blog to see my recipe for this Green Chile Casserole.

Thank you to Kristen for letting me appear on her blog!

Low Carb Beef Satay Balls

Several years ago I posted a recipe for Beef Satay Meatballs. Our family became Satay fans when we lived in Malaysia in 2001. I like to create that peanuty goodness at home in various forms. Here is a low carb spin on a favorite.

Low Carb Beef Satay Balls

~2.25 lbs of lean ground beef
1 tablespoon almond flour
1.5 teaspoons sesame oil
3 tablespoon soy sauce
2-3 cloves garlic, minced
1 tablespoon grated ginger
3/4 cup natural peanut butter
1.5 teaspoons sugar substitute

Mix all ingredients. I have found that just digging in and using my hands works best. It will look like this.
Make large meatballs and put them on a broiler pan, so that the fat drips down.
Bake @ 350 degrees for 15-20 minutes.

What do you think of the combination of beef and peanut butter? Have you eaten Satay?