Tag Archives: chicken

Main Dish, Mexican/Spanish Recipes, Poultry, Recipes

A Spicy Twist on a Chile

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Happy Fall, y’all! Well, at least on the calendar in the northern hemisphere, it’s Fall, but happy Spring down under. The temps where I live are still pretty warm in the days, but the nights are getting downright chilly!

And speaking of chile, I have a new variation on a chile relleno that I think is super tasty.

When I found this recipe, the author called it a Chile Relleno, but it’s quite a bit different from the ones I grew up with. Nonetheless, it is a quite delicious variation on it and not as messy. It can be made in the oven or an air fryer. Since I’ve recently acquired the latter, I made mine that way.

The recipe originally called for Poblano peppers, but I had picked up a bag of Hatch chiles at the grocery, so decided to go with those. You can also use Anaheim chiles. Each chile has a different carbohydrate count, so it will vary by which one you use. For the record, the Hatch chile is the lowest in carbs. I’ve posted the nutrition information for each chile.

For my picture, I put each chile in a zero carb tortilla for additional support, so it made a neat wrapper around it.

Tex-Mex Chile Relleno

Tex-Mex Stuffed Chiles

INGREDIENTS:

4 Hatch peppers, rinsed and dried
1/4 cup canned Baby Corn
1 Green Onion or Scallion, sliced (both bulb and stem)
1 tablespoons Chopped Cilantro or Parsley
¼ teaspoon Kosher Salt
¼ teaspoon Ground Black Pepper
1/2 cup grated Monterey Jack cheese
1 cup Chicken (white or dark meat) or pork, cooked and chopped or shredded
2 tablespoons Mexican crema or sour cream
1/2 cup Green Chile Enchilada Sauce

INSTRUCTIONS:
For the peppers: Place peppers in the air fryer basket, two at a time if you have a small basket. Set air fryer to 400°F for 10 minutes, turning peppers halfway through cook time. Remove peppers from air fryer (skins should be charred) and place in a resealable plastic bag to steam for 5 minutes. Peel skin and discard.

If you’re using an oven, use the broiler setting and place the peppers in an aluminum pan or on foil. Broil for about 5 minutes on each side. The skins should be charred. Place in a resealable plastic bag to steam for 5 minutes. Peel the skins and dump ’em.

In a medium bowl combine chicken, corn, scallions, cilantro, salt, black pepper, and grated cheese. Add 1/4 cup of the enchilada sauce and sour cream or creama to the meat and cheese mixture and stir to mix. Set the rest of the sauce aside.

Carefully cut a slit down the center of each pepper with a sharp knife point. Start at the stem and continuing to the tip. Remove the seeds and toss them. Be careful not to tear the chile.

Stuff each chile with a layer of one-quarter of the meat and cheese mixture.
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Place stuffed peppers in 6-inch heat-proof pan or silicone basket and place the pan in the air fryer basket. If using an oven, put all four chiles in a baking pan.

Set air fryer to 400°F for 10 minutes or until the cheese has melted

If using an oven, preheat oven to 400°F and put baking pan with all four chiles in the oven and bake for 15 to 20 minutes or until the cheese is melted.

Warm the extra enchilada sauce in a small microwavable bowl and spoon a little on each chile. Serve with a green salad and spiced cauliflower rice. (Salad and rice not included in nutrition information.)

Makes 4 servings.

Nutrition Information Per Serving: (Hatch Pepper)
Calories 289, Total Fat 20 g , Cholesterol 86 mg, Sodium 429 mg, Potassium 173 mg, Carbohydrates 6.8 g, Fiber 0.5 g, Sugars 3 g, Protein 18 g, Net Carbs 6.22 g

Nutrition Information Per Serving: (Poblano Pepper)
Calories 299, Total Fat 20 g , Cholesterol 86 mg, Sodium 429 mg, Potassium 173 mg, Carbohydrates 11 g, Fiber 3 g, Sugars 1 g, Protein 18 g, Net Carbs 7.72 g

Nutrition Information Per Serving: (Anaheim Pepper)
Calories 309, Total Fat 20 g , Cholesterol 86 mg, Sodium 429 mg, Potassium 173 mg, Carbohydrates 13 g, Fiber 2.5 g, Sugars 5 g, Protein 19 g, Net Carbs 10.22 g

Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. Although they are a close calculation, your results may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts. 

Italian Inspired Recipes, Main Dish, Pork, Poultry, Recipes

Easy and Quick Skillet Casserole for a Hot Night

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skillet casserole

In my part of the world, it is hotter than normal this summer and we’re getting enough thunder storms to add humidity. Typically, in dry climates, evaporative coolers work really well, but with humidity, they tend to not cool as effectively. So, when I went into the kitchen to fix dinner, I wanted something that didn’t need much cooking, could use the stove, and was ready fast.

This throw-it-together recipe ticks all those boxes. Often we buy roasted chicken from the grocery store, eat one meal off it, then strip the rest of the meat and freeze it in one-cup packets. I had a jar of Classico Alfredo sauce in the pantry, so I thought perfect match. Instead of pasta, I chose to use a spaghetti squash I’d purchased a couple of months ago. Eight minutes in the microwave, wrapped in plastic, and it was ready to go. I always have a bag of bacon pieces in my refrigerator ’cause I use them for lots of dishes. The real kicker was we had a small bag of spinach from a salad we didn’t eat and it had about 1 tablespoon of craisins in it. Granted, these weren’t the sugar-reduced, bur when I calculated the recipe for this post, I used the stats for the lower sugar ones.

This quick skillet-casserole dish turned out to be super-tasty and took less than 20 minutes to make once all the ingredients were prepped. For a side dish, I added Brussels sprouts, but any green vegetable would compliment it. I also added a small tomato spiced tortilla with butter to help get the sauce off the plate. I used 0 carb mini-tortillas that are available from Wal-Mart, Sam’s Club, Win-Co and several other grocery stores. Perfect for snacks! (Sometimes I sprinkle cheese on one, pop it in the microwave for about 20 seconds, then fold over to make a mini-quesadilla snack.)

Serving of chicken and spaghetti dish

Chicken and Spaghetti Squash Skillet Casserole

1 cup Chicken, cooked and shredded
1 cup Alfredo Sauce
1 to 2 cups raw Spinach
1/4 cup Bacon pieces, cooked
2 cups Spaghetti Squash, cooked
1 tablespoon Craisins (optional)
1/4 cup Italian 4 Cheese mix

Prepare your ingredients before you start. Shred the cooked chicken, tears the spinach into smaller pieces, cook and crumbled the bacon (unless you use premade ones) and cook, cool, and separate your spaghetti squash, removing the seeds.

In a large skillet, add Alfredo sauce and chicken. Stir together and heat until sauce is slightly bubbly.

Add the spinach and bacon and stir the mixture again. When the spinach wilts, add the spaghetti squash and craisins (if using) and heat over low heat a few minutes.

Sprinkle the cheese over the top and let it melt.

Serve with a vegetable, side salad, and/ or low carb slice of bread or tortilla.

Makes four servings.

Nutrition Information Per Serving:
Calories 233 , Total Fat 11g , Cholesterol 83mg, Sodium 974mg, Potassium 340mg, Carbohydrates 11g, Fiber 2.2g, Sugars 4.2g, Protein 22g, Net Carbs 9g

Without the craisins, the calories are 224, and the net carbs are 7.2g

Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. Although they are a close calculation, your results may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.

Main Dish, Poultry, Recipes

Something Wonderfully Delicious for Valentine’s Day!

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Want a really tasty dish for your Valentine’s dinner?

This one is easy to make and tastes so delicious you won’t believe it’s low carb. Serve with a side dish of cauliflower in a butter sauce or broccoli with cheese sauce. I opted for getting a frozen cauliflower in cream sauce dish that worked perfectly. The biscuit is made from Carbquik with cheddar cheese in it.

Chicken and Leeks with Cream Cheese Sauce

Ingredients:

2 large Chicken Breasts Or 1 lb. Chicken Thighs
8 oz. Cream Cheese
1 large Leek, cleaned and sliced
1 teaspoon Garlic, minced
1/4 cup Chicken Broth or Better Than Bullion
1 tablespoon Herb Seasoning
1/4 cup Parmesan Cheese, grated or shredded
1 teaspoon Rosemary, semi-fresh
1 tablespoon Olive Oil

Instructions:

Cut the chicken into several smaller pieces so they will cook faster. You can use all white meat or all dark or a combination depending on your preference.

Heat the oil in a large skillet. If you use one that can in the oven, you’ll save dirtying up a casserole dish. Cook the chicken pieces until they are partially done.

Add the garlic and leeks and cook for about four minutes. Add the chicken broth, rosemary, and herb seasoning. Stir well, then add the cream cheese. Cook for about eight minutes until the cream cheese is melted. Stir it several times while cooking. Add 2 tablespoons of the Parmesan Cheese and stir into the dish.

Preheat the oven to 250 degrees (F.)

If you don’t have an ovenproof skillet, transfer the contents of the skillet to a casserole dish.

Sprinkle the remaining Parmesan cheese and put it in the oven. Cook for ten minutes to melt the cheese.

Serve hot with a side dish or salad.

Makes 4 servings.

This turnip side dish can also be made with cauliflower and would be wonderful with this chicken and leeks dish.

Turnips with Cream Sauce

Check back tomorrow for a fun dessert twist for your valentine.

Nutrition Information Per Serving:
Calories 399 , Total Fat 13 g , Cholesterol 144 mg, Sodium 394 mg, Potassium 506 mg, Carbohydrates 7 g, Fiber 0.5 g, Sugars 3.1 g, Protein 31 g, Net Carbs 6.5 g

Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. Although they are a close calculation, your results may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.

Seafood, Vegetables & Salads

Changing Web Hosts & a Recipe

Avocado and Tuna Salad

Greetings everyone and Happy Memorial Day Weekend!

I just changed web hosts and finally moved Skinny Girl Bistro to its own domain name instead of bumming off my basic one. So the new place to find Skinny Girl Bistro is www.skinnygirlbistro.online. Could that be easier? I don’t think so. Please change your bookmarks to this new address.

Since the temperature is beginning to climb in various parts of the world, I thought a tasty salad recipe would be welcome about now. This one uses avocado along with apples, onions, celery, nuts and a tuna to make a delicious combination. You can also use chopped or shredded chicken in place of the tuna.

Tuna Salad with Avocado

1 ripe Haas Avocado
2 (5 ounce) cans or packets of flaked Light Tuna
½ medium Red Apple, chopped
½ cup chopped Red Onion
½ cup chopped Celery
¼ cup chopped toasted Walnuts or Pecans (optional)
2 tablespoons Mayonnaise
1 tablespoon sugar-free Sweet Pickle Juice
1 teaspoon dried Dill Weed (optional)
½ teaspoon Dijon Mustard
¼ teaspoon ground Cumin
Salt and Pepper to taste

Cut the avocado in half and use a spoon to scoop out the flesh into a large bowl. Mash the avocado with the back of a fork.

Add the rest of the ingredients and mix well. Adjust the salt and pepper to your own taste. Put in the refrigerator to chill for at least an hour to three hours. The longer it sits, the more the flavors will merge and increase the flavor.

Use a big scoop on top of lettuce for a tuna salad or put it on a low carb sandwich roll.

Makes about 6 servings.

Nutrition Information Avocado Tuna Salad

Main Dish, Poultry, Recipes

Comfort Food Equals Casserole

Photo: Cauliflower and Chicken Alfredo Casserole

Occasionally, I get an urge for some great comfort food. Things like pasta or fried chicken with mashed potatoes. I’ve found ways to make most of them work with substitutes that are lower in carbohydrates. To be honest, nothing is quite like pasta although a few are on the market that are low and taste pretty good.

Still, for a pasta or potato substitute, I keep coming back to the good old cauliflower. When it’s fresh or even frozen, the flavor is mild and works well with sauces. If you let it sit too long in the ‘fridge, it gets a stronger and not as pleasing taste. The same is true with turnips and other related vegetables.

When I saw this recipe for Chicken with Bacon, Ranch Dressing, and Penne Pasta, I was tempted to make it with a lower carb pasta, but I didn’t have any. So, I used cauliflower, and it came out great. Put that one in the make-often file. This uses pre-cooked chicken, store-bought Alfredo sauce and ranch dressing, so it comes together quickly.  I used Great Value (Wal-Mart brand) Alfredo Sauce and Mrs. Dash Garlic Herb spices.

I used my smaller bread loaf/casserole pan to bake this, and it filled it up to the top. I suggest at least 1 quart, but if you add anything else to it, use a 1-1/2 quart baking dish.

Photo: Casserole Dish
I baked this in my small loaf pan. See the beautiful layers of goodness.

Cauliflower & Chicken with Bacon Casserole

10 oz. bag frozen Cauliflower
1 cup Chicken, cooked and cut into small cubes
3/4 cup Alfredo Sauce
3 tablespoons Ranch Dressing
3 slices cooked Thick-sliced Bacon, broken into pieces
1/4 cup Red Onion, chopped or sliced
2-3 Sweet Mini-Peppers
1 cup Mozzarella Cheese
1 teaspoon Garlic Herb Spices
2 tablespoon chopped Parsley (optional)

Pre-cook the cauliflower according to instructions on the bag. I usually steam mine in the microwave for about two minutes. They do not have to be done, just partially cooked.

Preheat the oven to 350 degrees (F.) Prepare a 1-quart baking dish by buttering the inside or spray with baking spray.

Heat a small skillet, add a splash of olive oil, warm, and add the onions and chopped mini-peppers. Sauté for 2 minutes until onion is partly done.

In a medium-sized bowl, combine the cauliflower, chicken, bacon, onions, and peppers. Stir in the Alfredo Sauce, ranch dressing, and 1/2 of the mozzarella cheese. Spoon into a baking dish and top with the remaining cheese.

Bake for 20 to 25 minutes until the cheese is melted and lightly browned. Remove and allow to cool for 5 minutes. Serve with a sprinkling of parsley if you wish.

 

Makes 2 hungry hippo servings or 3 average servings.