Barbacoa (chipotle copycat)

 https://www.wholesomeyum.com/recipes/copycat-chipotle-barbacoa-slow-cooker-low-carb-paleo/

Easy Redneck Caviar Dip with Avocada

 This Farm Girl Cooks

Slow Cooker Posole

 All Recipes

Chipotle Garlic Aioli

                      
* Exported from MasterCook *

                          Chipotle Garlic Aioli

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    :              Mexican / Tex-Mex
                Seasoning-spice blends-sauces

The directions are too easy to make you click through to them, so I left out the ingredients instead.

Those ingredients are at Slice of Jess

    Add all ingredients in a medium size bowl and whisk until well combined. Chill in the refrigerator, in an airtight container, for up to 5 days or until ready for use.

Source:
  "https://sliceofjess.com/chipotle-garlic-aioli/"
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Per Serving (excluding unknown items): 49 Calories; 4g Fat (75.1% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 128mg Sodium; 2g Total Sugars; 0mcg Vitamin D; 1mg Calcium; trace Iron; 10mg Potassium; 3mg Phosphorus.  Exchanges: .

Rubio's Chipotle Cream Sauce - Tried~n~true

This is a copy-cat recipe from Rubio's Coastal Grill.  They serve in on tacos - but I like it as a dip for chicarones (pork skins.) 

Last night I cooked chicken breasts in this sauce (very low carb main dish) and this morning I made an omelet with leftover meat, topped with Mexican Blend Cheese.

This makes about a cup of sauce, and the nutrition estimates are for a 2-Tablespoon serving. 


     1/2           cup  mayonnaise
     1/2           cup  sour cream
     1/2      teaspoon  garlic powder
  3        tablespoons  chopped fresh cilantro
  1         tablespoon  fresh lime juice
  1         tablespoon  chipotle pepper -- crushed (or use 1 tablespoon chipotle powder)
                        salt and pepper

Complete Recipe and directions are at Genius Kitchen

Per Serving (excluding unknown items): 131 Calories; 15g Fat (95.1% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 86mg Sodium.  Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat.

Low-Carb Salsa Dressing

Low-Carb Salsa Dressing
  "Salsa is amazing on just about any dish asking for a little more flavor. So give your food a kick—in the best way, of course."

4 Servings

INGREDIENTS:
  8        tablespoons  salsa -- (choose your heat!)
  4        tablespoons  olive oil -- (light)
  2        tablespoons  sour cream
  2        tablespoons  mayonnaise
  3        tablespoons  apple cider vinegar
  1           teaspoon  chili powder
  1                     garlic clove




COMPLETE RECIPE AND DIRECTIONS FROM DIET DOCTOR


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Per Serving (excluding unknown items): 198 Calories; 21g Fat (91.5% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 190mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat.

NOTES : Works as a burger topping as well!

Simple South of The Border Soup

Simple South of The Border Soup

Serves 3

INGREDIENTS:
     3/4           cup  cauliflower -- riced
  12            Ounces  chicken breast -- (canned)
  14 1/2        ounces  Mexican tomatoes
  14 1/2            oz  chicken broth
  1                tsp  chili powder
     1/2           tsp  cumin
     1/2           tsp  Adobo seasoning -- (may sub garlic and oregano)
     1/4           tsp  sea salt
  3                tsp  sour cream
  2               tbsp  chopped cilantro



COMPLETE RECIPE AND DIRECTIONS HERE


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Per Serving (excluding unknown items): 242 Calories; 12g Fat (43.6% calories from fat); 24g Protein; 11g Carbohydrate; 4g Dietary Fiber; 60mg Cholesterol; 670mg Sodium.  Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat.

Ronaldo's Beef Carnitas_

Ronaldo's Beef Carnitas_

Recipe By     :
Serving Size  : 12    Preparation Time :0:10
Categories    :

INGREDIENTS:
  4             pounds  chuck roast
  1                can  green chili peppers -- (4 ounce) chopped
  2        tablespoons  chili powder
     1/2      teaspoon  dried oregano
     1/2      teaspoon  ground cumin
  2             cloves  garlic -- minced
                        salt to taste

RECIPE AND DIRECTIONS AT ALLRECIPES.COM


Start to Finish Time:
  "4:10"

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Per Serving (excluding unknown items): 322 Calories; 24g Fat (67.9% calories from fat); 24g Protein; 1g Carbohydrate; 1g Dietary Fiber; 87mg Cholesterol; 89mg Sodium.  Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fat.

NOTES : Im sure this can also be done in a slow cooker, but  I have not experimented with the time.

Mexican Zucchini and Beef Skillet

 Mexican Zucchini and Beef Skillet


Serving Size  : 6  

Ingredients:
  2             medium  zucchini -- sliced and quartered
  1 1/2         pounds  ground beef
  1         tablespoon  minced garlic
  10            ounces  salsa -- 10 can (or Mexican style diced tomatoes)
  1         tablespoon  chili powder
  1           teaspoon  ground cumin
  1           teaspoon  salt
     1/2      teaspoon  black pepper
     1/2      teaspoon  onion powder
     1/4      teaspoon  crushed red pepper flakes

FULL RECIPE AND DIRECTIONS AT LOW CARB YUM

Low Carb/High Fat - simple, easy, low cost.



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Per Serving (excluding unknown items): 383 Calories; 31g Fat (71.9% calories from fat); 21g Protein; 6g Carbohydrate; 2g Dietary Fiber; 96mg Cholesterol; 653mg Sodium.  Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 4 1/2 Fat.

Homemade Chili Powder

Homemade Chili Powder


Serving Size  : 12


  1               tsp.  paprika
  2               tsp.  cumin
  1               tsp.  cayenne
  1               tsp.  oregano
  2               tsp.  garlic powder

Mix everything together and store in a glass jar!


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Per Serving (excluding unknown items): 4 Calories; trace Fat (24.8% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat.


Nutr. Assoc. : 0 0 0 0 0

Tex-Mex Spaghetti Squash

                         TEX MEX SPAGHETTI SQUASH

Serving Size  : 4    

Ingredients:

                        For the Squash

  1             medium  spaghetti squash

                        extra virgin olive oil -- to taste

                       Taco Seasoning (1 Tablespoon or to taste)

                        salt & pepper -- to taste

                        For the filling

  2                     avocados -- pitted and chopped

    3/4 cup         diced onion

  1/2 cup         mild salsa

  1                can  black soy Beans, Eden -- (15-ounce) drained and rinsed (buy them on Amazon)

     1/4           cup  fresh cilantro -- chopped

                        salt and pepper -- to tastes

                        crushed red pepper flakes -- to taste

Directions:

Preheat oven to 375 degrees F. Slice off the stem of the squash. Starting at the top of the squash, slice the squash lengthwise, to create two long halves. Remove the seeds and guts. Brush some olive oil onto the squash and sprinkle with salt and pepper. Place squash halves cut side down on the baking sheet and roast for 30-50 minutes, depending on how large your squash is. Check on it around 25 minutes of baking time--it's ready when it is tender and easy to scrape the strands with a fork.

When the squash is done, mix the beans, onion, salsa and taco seasoning.  Divide evenly into squash halves.  Top with avocados, cilantro, and add with salt, pepper, and red pepper flakes to taste.

Diced, cooked chicken breasts can be added to the bean combination, and the whole thing can be sprinkled with shredded cheese, if desired.

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Per Serving (excluding unknown items): 186 Calories; 16g Fat (69.1% calories from fat); 3g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 18mg Sodium.  Exchanges: 1 Vegetable; 1/2 Fruit; 3 Fat.

NOTE:  Since the size of the squash varies, you can lower the carb count by using a smaller squash.  There is NO way I could eat an entire quarter of a spaghetti squash, so the carb count is likely lower.

Homemade Taco Seasoning Mix

                       Homemade Taco Seasoning Mix


  1         tablespoon  chili powder
     1/4      teaspoon  garlic powder
     1/4      teaspoon  onion powder
     1/4      teaspoon  crushed red pepper flakes
     1/4      teaspoon  dried oregano
     1/2      teaspoon  paprika
  1 1/2      teaspoons  ground cumin
  1           teaspoon  sea salt
  1           teaspoon  black pepper

FULL RECIPE AND DIRECTIONS HERE

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Per RECIPE: 49 Calories; 2g Fat (31.4% calories from fat); 2g Protein; 9g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 1963mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat.

Low-Carb Tex-Mex Casserole

                       Low-Carb Tex-Mex Casserole

8 SERVINGS (or 6 generous - nutrition is for 8)

This recipe is a keeper.  I don't do "hot" so I left out the jalapenos and added homemade taco seasoning, and put out hot sauce on the side.  I also sprinkled with black olives.


  1 1/2            lbs  ground beef
  7                oz.  crushed tomatoes
  2                oz.  pickled jalapeños
  7                oz.  shredded cheddar cheese -- for example Monterey Jack
  1                cup  sour cream
  1                     scallion -- finely chopped
  2                oz.  butter
                        guacamole (optional)

FULL RECIPE AND DIRECTIONS HERE


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Per Serving (excluding unknown items): 489 Calories; 43g Fat (79.2% calories from fat); 22g Protein; 4g Carbohydrate; 1g Dietary Fiber; 127mg Cholesterol; 425mg Sodium.  Exchanges: 3 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 7 Fat.