Chicken Enchilada Casserole

Chicken Enchilada Casserole
Original Recipe: Bev Edmon

Ingredients:

2.5 lb of Chicken Breast

8 Large Low Carb Whole Wheat Tortillas (La Tortilla Factory)

2 6oz Cans of Green Chile

1 Jar of Salsa Verde

2 Cans of Condensed Cream of Chicken Soup
3 Cups of 2% Milk Shredded Cheese
1 Container (30 Tbsp) of Light Sour Cream
Cayenne Pepper to taste

In a crockpot throw in the chicken breast and the whole jar of salsa verde. Cook on low for 4+ hours or until tender enough to shred. Preheat the oven to 350 degrees. Pull the chicken out of the crockpot and shred the chicken in a bowl. Mix with leftover salsa verde until moist. In a seperate bowl mix together green chiles, cream of chicken, and sour cream. Mix in the shredded chicken. Spray a 9 x 13 pan with nonstick spray. Put down a small layer of the chicken mixture. Then lay down two tortillas. Then more chicken mixture. Then cheese, then tortillas and repeat like lasagna. End with the chicken mixture and then cheese. Bake for 40 minutes or until the edge are bubbly and the cheese is melted.

Macros per 1/10th of the casserole

Calories: 410

Carbs: 26

Fat: 18

Protein: 47

Breakfast Chicken Sausage Cups

Breakfast Chicken Sausage Cups

Ingredients:

1 lb Isernio's Hot Chicken Sausage

6 Large Eggs

1 Cup (4 oz) of 2% Milk Shredded Cheese

1 Tbsp Water

Hot Sauce, Salt and Pepper to taste

Preheat the oven to 375 degrees. Take a muffin pan and spray it with non-stick spray. Then take the chicken sausage and divide it into 10. Put the chicken sausage in each cup and spread out to form a cup. Scramble the eggs with hot sauce and water. Pour the egg mixture into each cup. Top each with a pinch of cheese. Place in the oven and bake for 25 minutes or until the middle is set. Serve with ketchup.

Macros per Sausage Cup:

Calories: 122

Carbs: 1

Fat: 24

Protein: 15

Creole Style Shrimp and Rice

1 tsp. minced garlic                                                            14 oz. can chicken broth
1/2 c. chopped onion                                                          6 oz. can tomato paste
1/2 c. chopped celery                                                         1 lb peeled raw shrimp
1/2 c. chopped green pepper                                              8 oz. fish fillet-
2 T. olive oil                                                                                cut into bite-sized pieces            
 1 cup Minute Rice                                                             14.5 oz can diced tomatoes        
1 tsp. dill weed                                                                 
1/4 tsp cayenne pepper                                                       chili pepper flakes to taste

In an over-proof casserole dish, saute onion, green pepper and celery on olive oil until soft.  Add rice, dill, cayenne, chicken broth, and tomato paste.  Bring to boil.  Cover, reduce heat and simmer 15 minutes.  Add shrimp, fish, stewed tomatoes and chili pepper flakes.  Cover and bake at 375 degrees for 30 minutes.  Serve immediately.