🌮 STREET TACOS 🌮

Makes 9 tacos. Low carb and Keto friendly. Feel free to double the recipe to make more!

Ingredients:
1 lb Meat, thin steak skirt meat (Carne asada)
Juice of 1 orange
Juice of 3 limes
Teaspoon pepper
1/2 teaspoon of salt
Combine these ingredients and marinate meat for 2-3 hours

Shells:
BelGioioso Provolone Slices (9)

Brown meat in skillet with a tablespoon of  butter

Bake Provolone slices flat on cookie sheet at 350° for about 13 minutes or until they become a golden brown. Remove cheese slices promptly from cookie sheet and lay on taco shaped tool. We used a large bowl to create the “taco shell” shape. As the shells cool they will harden.

Turn shells over and fill with meat, cilantro, Pico de Gallo & avacado.

Enjoy! Low carb and Keto friendly. 😋

 

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Lisa’s Low carb Chicken and Veggies Italian Style

Lisa's Low carb Chicken and Veggies Italian Style
 
Ingredients
  • 1 tsp Coconut oil or butter for cooking
  • 1 onion chopped up
  • ½ green pepper chopped
  • ½ yellow pepper chopped
  • 2 tomatoes chopped
  • 5 cooked chicken strips (leftover chicken)
  • ½ tsp Italian seasoning
  • Salt and Pepper to taste
Instructions
  1. In frying pan, heat up coconut oil.
  2. add onions, stir cook about 2 min.
  3. add green and yellow peppers cook about 2 min.
  4. add tomatoes your italian seasoning salt and pepper, cook about 3 min stirring regularly.
  5. Last add your cooked chicken and cook for about a few more minutes

 

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Meghan’s Cheesy Chicken & Cauliflower Casserole

Meghan's Cheesy Chicken & Cauliflower Casserole
 
Ingredients
  • 2 heads of cauliflower
  • 1 lb bacon
  • 1 lb chicken
  • Grapeseed Oil
  • Salt & Pepper
  • 2 bags shredded cheese
  • 16 oz Heavy Whipping Cream
Instructions
  1. Cut Cauliflower into bite size pieces and add to pyrex dish, drizzle with olive oil, s&p and bake at 375 until top looks brown.
  2. Cook bacon until almost crispy and drain on a paper towel.
  3. Cut chicken into bite sized chunks, season with salt and pepper and any other seasonings of your choice and cook in the bacon fat until chicken is done.
  4. Mix chicken and cauliflower in pyrex dish, crumble bacon over top, mix in 2 bags of shredded cheese, and add 16 oz. of heavy whipping cream. Mix completely, being careful not to break up the cauliflower.
  5. Bake on 350 until cheese is a golden brown
  6. Enjoy!

 

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Easy Formula For Building Your Smoothie Bowl

 

Easy Formula For Building Your Smoothie Bowl

A smoothie bowl, also known as an acai bowl, provides all the healthiest smoothie ingredients you are used to, in a thicker smoothie with delicious toppings. It not only changes the way you eat smoothies, but is great for replacing other breakfast items like cereal or oatmeal, but providing just as many nutrients. Here is an easy formula to follow when building the perfect smoothie bowl.

Start With Your Fruit or Veggies

Like all smoothies, you want to start by choosing your fruits and veggies. Vegetables don’t need to be included in every smoothie, but adding some kale or spinach is a good idea when you want a greens smoothie or simply one with added nutrition. For the fruit, try to choose frozen fruit, since it helps to thicken up the smoothie and keeps it from turning to a thin liquid too quickly. You want your smoothie bowl to be nice and thick so it is easy to eat with a spoon. While you can use any fruits you want, here are some popular options:

* Bananas
* Strawberries
* Blueberries or raspberries
* Mango
* Honeydew melon
* Watermelon
* Papaya
* Cantaloupe
* Cherries
* Apples
* Oranges or lemons
* Pomegranates
* Mangos

Add in a Thickening Ingredient

Next up is the thickening ingredient! Many people choose to make this their main source of protein in the smoothie base, such as yogurt, protein powder, or even tofu if you like it. Nut butter is also an excellent choice, such as peanut butter or almond butter. You can also make this a traditional acai bowl by adding an acai packet to the base. These either come in a freeze-dried powder or frozen smoothie pack, which help add nutrition, flavor, color, and thickening to the smoothie. You can usually find them at health food stores, though your regular grocery store might also have them.

Choose Your Liquids

All smoothies need at least a little liquid since it helps the blender to break up the fruit and other ingredients. Just be sure to add less liquid than you normally would for a smoothie. If you are watching the sugar and calorie content of the smoothie base, using water works just fine. You can also use coconut water or coconut milk, soy milk, almond milk, or any type of dairy liquid. You may also want to use some fruit juice for added flavor, but be careful not to add too much. If you end up adding a little too much liquid, just add in more fruit and thickening ingredient.

Top it Off!

The last step of the smoothie bowl formula is the topping! You can use one or multiple toppings, depending on how you want to present the bowl. Many bowls use a sprinkle of chia seeds for the interest in color and texture, along with cacao nibs, muesli, granola, or shredded coconut. Any type of nuts or seeds work really well for the top of smoothie bowls, as well as berries and other sliced fruit.

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Garden Crisp Chicken Pasta Salad

Garden Crisp Chicken Pasta Salad
 
Ingredients
  • Half large Zucchini-quartered and diced
  • Half large yellow squash-quartered and diced
  • 2 large carrots, sliced
  • Broccoli crown, cut into individual florets
  • half head cauliflower, cut up
  • 1 large baked chicken breast (leftovers), diced
  • 1.5 cups Ronzoni Garden Delight Tri Color Penne
  • Ranch dressing
  • Fresh ground black pepper
  • Cheddar cheese, if desired
Instructions
  1. Add pasta to salted boiling water. Gently boil then add sliced carrots. When pasta is almost al dente, add the rest of the veggies and cook until pasta is al dente. Do not overcook, veggies should be tender crisp.
  2. When ready, immediately drain pasta and veggies and rinse with cold water until completely cooled/cold.
  3. Drain well.
  4. Add cooked chicken, black pepper to taste, and toss together with just enough ranch to add a light flavor but not coated.
  5. Sprinkle with a small amount of cheese, if desired.

 

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★★★ Melt in your Mouth Smoked Chicken ★★★

★★★ Melt in your Mouth Smoked Chicken ★★★
 
Ingredients
  • 1 (4- to 5-pound) whole chicken, neck and giblets removed from the cavity
  • Allegro Original Marinade
  • BBQ sauce
Instructions
  1. Carefully rinse chicken with cold water and pat dry with a paper towel.
  2. Wrap Chicken in Heavy Duty Foil leaving the top open; then pour equal parts of the Allegro Marinade and BBQ Sauce over outside and inside of chicken. Next, cover the top with foil and seal it tight. Put in refrigerator over night.
  3. Heat oven to 300 degrees. Place the foil wrapped Chicken in large Roasting Pan and put in oven and cook for 2 hours.
  4. Remove from oven and CAREFULLY remove the foil from the top of the chicken.
  5. Then take the foil wrapped chicken out of the roasting pan, and slide it in a prepared smoker, and let chicken remain in the marinade mix.
  6. Cook at 250 degrees for 2 hours in the smoker.
  7. A smoked Chicken is completely cooked when the inside temperature is around 185 degrees F in the thickest part of the chicken breast and the juices run clear.
  8. Remove it from smoker and serve with additional BBQ sauce.

 

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Wendy’s Strawberry Fields Chicken Salad Copycat Recipe

Wendy's Strawberry Fields Chicken Salad Copycat Recipe
 
Ingredients
  • 2 large or 3 small Chicken Breasts
  • 8-12 oz. Crispy Bacon
  • 1 pint Fresh Strawberries
  • Pinch of Lemon Pepper
  • 1-2 tbsp Olive Oil
  • Mixed Salad Greens
  • Fresh Spinach
  • 3 oz. Blue Cheese or Feta Cheese
  • 2-3 Tbsp Chopped Red Onion
  • 2-3 Tbsp Honey Roasted Sunflower Seeds
  • Handful of Tomatoes and Blackberries (optional)
Instructions
  1. Preheat oven to 400*.
  2. Generously season chicken breasts with lemon pepper. Coat with olive oil. Allow to sit for at least 30 minutes.
  3. Cook bacon in the until crispy. While bacon is cooking, place chicken on a well-seasoned glass baking dish to bake.
  4. Bake until golden on the outside and no longer pink on the inside. The bacon and the chicken usually get finished around the same time.
  5. While the bacon and chicken are cooking, wash and slice the strawberries.
  6. Chop the salad greens, and gather the other ingredients.
  7. Once the bacon is cooked, crumble it into bite-size pieces.
  8. Slice Chicken. Layer the Salad as follows-->
  9. Mix Salad Greens and Spinach in the bowl first. Add Chicken and bacon.
  10. Sprinkle the red onions on top of the meat layer. Cover the top with strawberries.
  11. Sprinkle on the blue cheese and sunflower seeds.
  12. Add a few tomatoes and blackberries (optional)
  13. Serve and Enjoy!

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*** Cabbage and Meatballs ***

*** Cabbage and Meatballs ***
 
Ingredients
  • 2 lbs. Ground beef
  • 1 med. onion diced
  • ½ tsp. garlic powder
  • salt to taste
  • pepper to taste
  • ½ c. instant rice
  • 1 can Campbell's tomato soup
  • 1 lg. head of cabbage
Instructions
  1. Put ground beef in bowl, mix 1 diced med onion, 1//2 tsp. garlic powder, salt, pepper, ½ c. instant rice. Mix well, form meatball set aside on wax paper or aluminum foil.
  2. Clean head of cabbage and take leaves off. Take a leaf of cabbage and wrap a meatball so that it is covered and place in a soup pot. Do this until all the meatballs are used.
  3. Take remaining cabbage and cut up and place in pot.
  4. Take can of tomato soup and pour over cabbage and meatballs.
  5. Fill soup can up with water and pour into pot.
  6. Bring to a boil, then let simmer until cabbage is tender. Stir occasionally.

 

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Stuffing Meatloaf

Stuffing Meatloaf
 
Ingredients
  • 1 package Stove Top Stuffing mix, dry
  • 1 c. warm water
  • 1½ lbs. lean ground beef
  • 2 eggs, slightly beaten
  • 1 package onion soup mix
Instructions
  1. Preheat oven 350°. Coat inside of bundt pan with cooking spray.
  2. Place warm water, onion soup mix and dry stuffing mix in a bowl. Mix well. Let sit for 5 minutes to allow bread time to absorb water.
  3. Add eggs and ground beef. Mix well. Best to get it blended by using your hands and incorporating it all together.
  4. Place evenly into bundt pan. You can also put into muffin tins to make individual loafs.
  5. Bake 1 hour or until no longer pink inside.
  6. Remove and allow to rest 5 minutes before cutting into.

 

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FIESTA LIME CHICKEN

 

Marinade:
2 tbsp. minced fresh cilantro
1 minced clove of garlic
3 1/2 Tbsp. lime juice (fresh)
2 Tbsp. oil- I use grapeseed oil
4 chicken breasts
combine marinade ingredients,put into a ziploc bag add chicken. Seal and chill 5 hours or overnight.

Mexi-Ranch Sauce:
1/4 cup mayo
1/4 cup sour cream
1 Tbsp. milk
2 minced fresh jalapeno
1 Tbsp. minced fresh onion
1/4 tsp. dried parsley
1/8 tsp.salt
1/8 tsp. dried dill weed
1/2 tsp. paprika
dash of ground pepper
1 Tbsp crushed chili flakes
2 tbsp. spicy seasoning ( Chipotle is what I used )
1 tsp. vinegar

Mix all sauce ingredients until smooth,cover and chill until needed.
when you’re ready to prepare the chicken,preheat grill and cook chicken 3-5 minutes per side or until done .
arrange grilled chicken in baking pan. spread a layer of mexi-sauce dressing over each piece followed by shredded cheese.
bake chicken for about 10-15 minutes and broil for 2-3 min.
spread a bed of fried tortilla strips on each plate. top with chicken breast and serve with rice and pico-de-gallo or salsa.
Enjoy!

 

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No Carb Stuffed Tomatoes

No Carb Stuffed Tomatoes
 
Ingredients
  • 4 large tomatoes
  • 1 finely chopped white onion
  • 1 green pepper chopped bite-size
  • ¼ pound extra-lean ground beef
  • ½ cup finely chopped celery
  • Salt/pepper to taste
  • parsley, chopped or dried
  • Cheese for topping (about 1-2tbsp each tomato) Mozzarella, Parmesan, Cheddar, etc
Instructions
  1. Preheat oven at 350.
  2. Cut tops off tomatoes like you would a pumpkin and save. Scoop out tomato pulp with a spoon or melon baller.
  3. Combine tomato pulp, ground beef, onion, celery, green pepper, salt and pepper in a large skillet. Brown the meat, stirring frequently.
  4. Fill tomato shells with the meat mixture sprinkle with parsley and grated or shredded cheese. Put the tomato tops back on and place in a shallow baking dish. Bake for 20 minutes, cheese should be bubbly or melted.

 

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Crescent Roll Taco Dinner

Crescent Roll Taco Dinner
 
(The photo is with the roll made with ½ the recipe)
Ingredients
  • 2 crescent roll tubes
  • 1 LB ground beef (or ground turkey)
  • 1 packet of taco seasoning- I use wildtree
  • 1½ cups grated cheddar cheese
  • Shredded lettuce
  • 1 or 2 diced tomatoes depending on size
  • ½ small can sliced olives if desired
  • Sour cream optional
  • sliced avocado optional
  • Jalapenos optional
Instructions
  1. Separate the crescent pastry and lay out in a circle, pointed ends out on a foil lined pizza pan, sprayed very lightly with cooking spray. Use some of the leftover crescent rolls to to make the center a bit thicker as this will hold the meat.
  2. Brown meat in a frying pan until no longer pink. Drain fat and add taco seasoning as directed on package, reducing the water to a scant ⅓ cup from the ½ cup called for. Drain excess liquid from meat.
  3. Sprinkle meat mixture in a circle inside the crescent rolls, then sprinkle 1 cup of the cheese over the meat. Pull crescent roll points over meat and cheese and tuck in.
  4. Bake at 350 degrees until pastry is golden brown (30 min).
  5. Add remaining ½ cup of cheese, chopped lettuce, tomato, black olives, and jalapenos (if using), into the middle of the ring, then add a few dollops of sour cream if desired, before serving.

 

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SHRIMP SCAMPI

SHRIMP SCAMPI
 
Ingredients
  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil(I use my garlic grapeseed oil)
  • 4 garlic cloves, minced
  • ½ cup dry white wine or broth
  • ¾ teaspoon kosher salt, or to taste
  • ⅛ teaspoon crushed red pepper flakes, or to taste
  • Freshly ground black pepper
  • 1 ¾ pounds large or extra-large shrimp, shelled
  • ⅓ cup chopped parsley
  • Freshly squeezed juice of half a lemon
  • Cooked pasta or crusty bread
Instructions
  1. In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute.
  2. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer.
  3. Let wine reduce by half, about 2 minutes.
  4. Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size.
  5. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.

 

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BAKED STICKY HONEY CHICKEN

BAKED STICKY HONEY CHICKEN
 
Ingredients
  • Nonstick cooking spray
  • One 3-pound chicken, cut into 10 pieces...
  • Kosher salt and freshly cracked black pepper
  • ¼ cup honey
  • ¼ cup Dijon mustard
  • ½ stick melted butter
  • Juice of 1 lemon
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Line a rimmed baking sheet with foil and spray with nonstick spray.
  3. Sprinkle the chicken on both sides with salt and pepper.
  4. Combine the honey, mustard, melted butter and lemon juice in a large bowl. Toss the chicken through the mixture and place skin-side up on the prepared baking sheet. Sprinkle with more salt and pepper.
  5. Bake until the chicken is fully cooked and an instant-read thermometer reads 165 degrees F, about 40 minutes.
Notes
NOTE: My friend used all chicken legs and said it needed to be cooked an additional 15 minutes at 400 on her oven to reach the 165 degrees!

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Chopped Greek Salad with Chicken

 

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Moroccan Meatballs & Peas Tagine

Moroccan Meatballs & Peas Tagine
 
Ingredients
  • For the Meatballs
  • ¼ lb Ground beef
  • Salt & Pepper
  • 2 tsp Paprika
  • 1 tsp Cumin
  • ¼ tsp cayenne pepper
  • ¼ cup Chopped fresh cilantro
  • For the Tomato Sauce
  • 2 lbs fresh, ripe tomatoes
  • 1 Cup of Fresh Peas
  • 2 Tbs Olive oil
  • 2 Cloves of minced garlic
  • 1½ tsp. paprika
  • 1½ tsp. cumin
  • Salt & Pepper
  • ½ tsp Cayenne pepper
  • 3 Tbs. Chopped fresh cilantro
  • 4 Eggs to add at the end.
Instructions
  1. Add all the spices to the ground meat mix well and make small balls. Set aside.
  2. In a large pan add the tomatoes and all the spices along with the garlic cook until the sauce is thicker add the meatballs and the peas, cover and let it cook on high medium heat make sure to stir from time to time.
  3. When meat and peas are done add the eggs. Sprinkle the fresh cilantro and enjoy with a piece of baguette or on the top of rice or quinoa or just as it is. Easy and tasty.
  4. Enjoy!

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Teriyaki Ranch Chicken

Teriyaki Ranch Chicken
 
Ingredients
  • 6 Boneless Chicken Breast
  • 1 cup Teriyaki Marinade ( I used Wildtree)
  • 1- 1½ Cup of shredded cheddar cheese
  • ½ cup Ranch dressing (I use Wildtree)
  • Bacon Bits ( I use the real ones not imitation)
  • Olive oil
  • ¼ cup Scallions (green onions) Chopped
  • Parsley to garnish (optional)
Instructions
  1. Early in the day : (Marinate chicken Breast in ½ cup Teriyaki sauce)
  2. Reserving ½ cup to baste with.
  3. Pre Heat oven to 350°
  4. In about 3 Tbs. of Olive oil, Lightly brown Chicken breast on each side about 3 minutes each side and place in 15x10 Baking dish.
  5. Baste each breast with remaining teriyaki sauce and top each with some ranch dressing, add cheese, bacon bits, and scallions and bake for 15 minutes covered then 15 minutes uncovered

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Fat Head Pizza

Fat Head Pizza
 
Ingredients
  • 1½ cups shredded mozzarella
  • ¾ cup almond flour
  • 2 tbs cream cheese
  • 1 egg
  • Garlic salt
  • Parchment paper and cookie sheet or can use lightly grease pizza pan
  • toppings of your choice
Instructions
  1. Preheat oven to 425 degrees F.
  2. Microwave the mozzarella and cream cheese until smooth.
  3. Mix the cheese with the almond flour and egg. I also add a few dashes of parsley, fennel and oregano.
  4. Flatten out the dough on the parchment paper/cookie sheet. I like to put my hand in a sandwich bag so that nothing sticks.
  5. Liberally sprinkle the crust with garlic salt. Poke the dough a bit with a fork to prevent bubbles.
  6. Bake for 8 minutes, and poke any bubbles.
  7. Bake for another 4-6 minutes until it is slightly brown on top.
  8. Add any ingredients for your topping and then pop back into the oven to melt the cheese on top.

 

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Veggie-Licious

Veggie-Licious
Serves: 6
 
Ingredients
  • ⅔ c. Orzo Pasta
  • 1 15 oz can tomatoes
  • 1 small can mushrooms
  • ½ lb. lean ground beef
  • 1 zucchini, diced
  • 1 small onion, diced
  • 1 celery stalk, diced
  • 1 orange bell pepper, diced
  • 1 minced garlic clove
  • salt & pepper, to taste
  • 4 Tbsp. apple juice or broth
Instructions
  1. Brown ground beef with orzo. Remove and place in small bowl.
  2. Add zucchini, onion, celery, bell pepper, garlic, and mushrooms to skillet and sautee until tender in 2 Tbsp. olive oil.
  3. After veggies are tender, add browned meat to the skillet of veggies.
  4. Next add tomatoes and apple juice/broth.
  5. Add seasonings to taste.
  6. Cover & simmer about 15 min or until liquid is absorbed.

 

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Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes

Bacon Cheeseburger Skillet Mac

Bacon Cheeseburger Skillet Mac
 
Ingredients
  • 1 - 16 oz pkg of Large Shell Pasta
  • 2 lbs of ground beef
  • 1 small onion chopped
  • 6 fully cooked pieces of bacon chopped
  • 2½ cups of Ketchup
  • 1 cup of chopped dill pickles
  • 1 cup of barbecue sauce(used Sweet Baby Rays Original)
  • ¾ cup of mustard
  • 2 cups of shredded cheddar cheese
Instructions
  1. While your pasta is cooking.. In a large skillet brown your ground beef with onion....drain
  2. Stir in bacon, ketchup, barbecue sauce, and mustard... Bring to a boil ...then simmer for 5 min.
  3. Drain your pasta and mix it in with the meat mixture
  4. Remove from heat and put your cheese over the mixture...cover and let stand till cheese is melted!

 

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Are you wanting to try a product that is all natural and can help you on your weight loss journey?  Money back guarantee.  Learn more here:  http://Wendyweighsin.SBC90DayChallenge.com

Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes