Skinny Buffalo Chicken Burritos

I saw this video on #TikTok and got inspired to use the method but slim down the ingredients used to make it #KetoFriendly and not just low fat, like the original intended. Thanks, Nikita Fair for the inspiration!

  • 1 Pound Chicken Breast, cut into 4 equal pieces
  • 1/4 Cup Franks Red Hot Buffalo Sauce
  • 1 Cup Cottage Cheese
  • 1 TBLS Ranch Seasoning (Homemade or Store Bought)
  • Paprika
  • Garlic Salt
  • Ground Pepper
  • 1 Cup Shredded Cheddar Cheese
  • 4 Mission Carb Balance Flour Tortillas

Sprinkle the chicken breasts with the garlic salt, pepper, and paprika and cook at 375°F in the air fryer for 10-12 minutes until internal temperature reaches 160°F. Remove chicken, cover with foil and set aside while you prepare the sauce.

In mini (or full size) blender jar, combine cottage cheese, buffalo sauce, and ranch seasoning and blend on medium-high until smooth.

Uncover chicken and chop into about 1/2” chunks. Combine with sauce and cheese. Divide chicken mixture equally onto the 4 tortillas. Fold the tortillas and place seam side down on a hot sauté pan. Brown burrito on both sides and wrap in foil to keep warm if not serving immediately. Can be stored in refrigerator or freezer and warmed back up.

Nutrition information: 541 Calories 27.5 g Fat 5.5 g Carbs 61.5 g Protein

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Low-Carb Bread Machine Bread

One of the biggest complaints I, and many others, have about Keto Bread is that it tends to taste too eggy.  I’ve been on a mission to eliminate that and discovered that, with my new bread machine, I can bake #KetoFriendly, #EggFree, loaves of bread. 

Of course, buying a new bread machine means yet another tool I need to find a home for in my #StorageChallengedKitchen.  But #ThisGirlLovesToEat, so I’ll find a corner somewhere. 😉

My machine is a Cuisinart Convection Breadmaker and does have a low-carb setting, so that is a bonus.

Keto Bread Machine White Bread

  • 2+1/2 tsp Bread Machine Instant Yeast
  • 1 + 1/3 Cup 90º F Tap Water
  • 2 TBLS Sugar
  • 1/4 Cup Neutral Oil (Vegetable or Canola) – unless you want the flavor in your bread, then you can use Olive Oil (I like to use a blend of Olive-Avocado Oil)
  • 3 tsp Vital Wheat Gluten
  • 3 Cups/300 g (weigh it if you can) Carbalose® Lo-Carb Flour (I have used Bob’s Paleo Flour as well)
  • Salt or other seasonings as desired (I always add a bit of salt)

Using a paper towel, lightly oil the inside of your bread machine pan and the kneading paddle.  Plug in your bread machine (but do not preheat), add your yeast, sugar and warm water to the pan and close the machine lid.  Set a timer for 12 minutes to allow your yeast to activate (start bubbling).

As soon as your yeast is nice and foamy, add (in this order) your oil, the wheat gluten, any spices you are using, and the flour.

Close your lid and set the machine to Low Carb setting (if it has one) or bake at basic mode for a 1.5 pound loaf.

**Tip:  To keep your loaf from having a hole in the middle, when the rise cycle starts, remove the paddle and center your loaf back in the pan without handling it too much.

Allow loaf to cool in the pan then slice into 12 slices.

Nutrition Information Per Slice (with Canola Oil)

    • Calories   120
    • Protein     8.25 g
    • Carbs        4.83 g
    • Fat             7.42 g

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Cheesy Poblano Chicken Bake

PoblanoChickenBrocBakePlaying around during #Keto meal prep this weekend, I came up with a high protein/low carb chicken and broccoli casserole that’s a great dinner with a salad or perfect for a grab-and-go lunch that can easily be reheated in the microwave at work!  #ThisGirlLovesToEat

Cheesy Poblano Chicken Bake

  • 1 Poblano Chili, seeded & finely chopped
  • 4 TBLS Butter, divided
  • 8 oz Fresh Broccoli Florets, trimmed
  • 1.75 lb (28 oz) Chicken Breast (uncooked and cut into appx 2 x 2 chunks)
  • 2 TBLS Bob’s Red Mill Paleo Baking Flour
  • 1/2 Cup Water
  • 1 Cup Half & Half
  • 6 oz Sharp Cheddar Cheese, shredded
  • 1/4 tsp Black Pepper
  • 1/4 tsp Salt
  • 1/4 tsp Garlic Powder

Preheat the oven to 350º F and spray the bottom of a 9 x 11 inch Pyrex baking dish with olive oil cooking spray.

In a microwave steamer, cook the raw broccoli on high power for 4 minutes.  Layer the cooked broccoli into the Pyrex baking dish.

Using the same steamer, cook the chicken in the microwave for 5 – 6 minutes, just until cooked thru.  Remove the chicken to your stand mixer with the paddle attachment and shred the chicken on low (about 2 minutes).  Layer the chicken on top of the  broccoli layer.

In a medium saucepan, combine 2 TBLS of the butter and the chopped Poblano pepper and saute until the peppers are soft and the butter has turned green (5-7 minutes).  Add the remaining 2 TBLS butter, salt, pepper and garlic powder, and, once melted, stir in the flour.  Cook while stirring constantly for about 2 minutes, over medium heat, until the mixture is bubbling and very well combined.

Add milk then water, and whisk until smooth, scraping roux out of the corners of the saucepan.  Increase heat to medium high, bring to a simmer, stirring constantly until the mixture thickens, 2 to 4 minutes.  Remove from heat and stir in the cheese until smooth.  Add the paprika.

Pour the cheese sauce over the top of the chicken layer and spread to the edges of the pan.

Bake 20-30 minutes, or until sauce is bubbling and the casserole is warm throughout.

Nutrition Information (6 Servings)

  • 350 Calories
  • 20 g Fat
  • 2 g Carbohydrates
  • 37 g Protein

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Sweet Noodle Kugel

NoodleKugel2

When my father-in-law found out I enjoyed cooking, one of the first things he gave me was his Mother’s Jewish Cookbook.  He then opened it to much used page that had a recipe for a traditional #SweetLokshenKugel.  I was behind the 8 ball for a couple of  reasons on this one: I am not Jewish, so many of the words used in the, 70 + year old cookbook were, quite literally, foreign to me and, without the benefit of a picture accompanying the recipe, I was clueless as to what the recipe was actually for.  Dad did clue me in that it was for a noodle kugel that his Mother used to make, but beyond that he was pretty much useless. 😉  Once I #googled some of the words for the kosher ingredients and, what turned out to to be brand names, I was able to modernize the recipe and create something that he loved and requested for many years.

Sweet Noodle Kugel

  • 16 oz Wide egg noodles
  • 1 Cup Sugar (I now substitute 1/2 Cup Truvia)
  • 1 Stick Butter, melted
  • 1 Large Egg
  • 1 Medium Granny Smith Apple, grated
  • 8 oz Golden Raisins
  • 1 – 20 oz Can Crushed Pineapple (mine came in heavy syrup)
  • 1-2 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1 tsp Vanilla

Preheat the oven to 350° F.  Grease a 13 x 9 inch baking dish with butter and set aside.

Boil the noodles for 10 minutes.  Drain and put into a large mixing bowl or return to the pan you cooked them in.  Add the butter to the noodles and toss to combine.

Combine the Sugar (or Truvia), Egg, Grated Apple, Crushed Pineapple (undrained), Raisins, Vanilla, Ground Nutmeg and Cinnamon, stirring well.

Add the combined ingredients to the noodles and toss until well distributed throughout.

Pour the noodle mixture into the prepared baking pan and bake for 45 minutes to an hour, just until tips of the noodles on top begin to brown.  Cool and cut into 16 – 20 equal pieces.  Can be served warm or room temperature.

Nutrition Information (for 16 servings using Truvia)

  • 205  Calories
  • 6.5 g  Fat
  • 26.62 g  Carbohydrates
  • 4.75 g  Protein

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Turkey Day Prep: Keto Zinful Cran-Blueberries

SmoothandWholeZCB

A few years ago I created a cran-blueberry sauce that was bursting with flavor and incorporated my favorite thing: wine!  Since then I have tried to limit my sugar consumption and been eating a modified Keto diet, so this year I’ve adapted my recipe, by #CookingWithStevia, for the Keto crowd.  No matter what, I use a good Zinfandel.  The taste matters.  This year it’s a 2015 #TobinJames #FatBoyZinfandel

Keto Zinful Cran-Blueberry Sauce

  • 3/4 Cup Granulated Steviadon’t use Truvia, it has an after taste when not cooked
  • 1 Cup Zinfandel Wine (Best you can afford – if you wouldn’t drink it, don’t cook with it)
  • 1 – 12 oz Package Ocean Spray Fresh Whole Cranberries
  • 1 Cup Frozen Blueberries
  • 1 Whole Cinnamon Stick
  • 1/4 tsp Nutmeg
  • 1/4 tsp Orange or Tangerine Zest

Bring Stevia, wine and cinnamon stick to a full rolling boil in a medium saucepan.

Add remaining ingredients and return to a full boil (cranberries will start to pop), stirring constantly.  Reduce heat to medium-low and simmer 15-20 minutes, stirring once or twice to make sure nothing sticks.  You may want to use a splatter shield to avoid splashing when cranberries pop.

Turn off heat and, if all cranberries didn’t pop fully, press with the back of a large spoon if desired.  I use my meat mallet and gently press down until all are popped.

Remove and discard cinnamon stick.  Cool slightly then move sauce to serving dish.  Refrigerate at least 2 hours and serve cold.  Sauce will thicken up as it cools.  Garnish with a few cranberries, blueberries and curls of zest.  To save time, and stove space, this can be made ahead and kept refrigerated in a tightly covered container.

*If you want it jellied:  Strain out the berry solids and skins by pressing them using a rubber spatula and fine mesh strainer before refrigerating.  To get the most of the strained pulp, I run it through my mini-chopper (or a food processor / blender) after the first pressing, then run that through the strainer again.  Sauce thickens as it cools and should be stored in a sealed container if not serving immediately (after the 2 hour chilling).

Nutrition Information: (Makes 3 CupsServing Size 2 TBLS)

  • 33  Calories
  • <1 g  Fat
  • 2.2 g Carbs
  • <1 g  Protein

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