Chicken taquitos

 

This came out delicious, and one out of two kids ate it! We saved some of the chicken mix for lettuce wraps for a low carb option instead of eating a bunch of tortillas. I served it with a very simple salad on the side and salsa mixed with sour cream for dipping the taquitos.

Ingredients

• 2 cups cooked shredded chicken breast (use slow cooker and hand mixer for easy shredding)
• 6 ounces cream cheese , softened
• 1/4 cup salsa , your favorite kind
• 1/4 cup sour cream
• 1 cup shredded cheddar cheese
• 1/4 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon chili powder
• salt and freshly ground black pepper for taste
• 15 corn tortillas

For serving:

• guacamole, sour cream, salsa, hot sauce

Instructions

• Add cream cheese, salsa and sour cream to a mixing bowl and stir until smooth. Add remaining ingredients (except the tortillas) and toss to combine. Taste and add more seasoning, if needed.
• For corn tortillas, heat a non-stick griddle over medium high heat. Cook tortillas for about 15 - 30 seconds on each side until soft and pliable. Remove tortillas to a plate covered with tinfoil to keep them warm and pliable.
• Place a large spoonful of filling in a line along each tortilla and roll tightly. Secure with a toothpick if needed.
• Baked Taquitos: Preheat oven to 425 degrees F. Spray the tops of the tacos with cooking spray , or brush them lightly with oil. Bake for 15-20 minutes or until the shells are crispy.
• Fried Taquitos: Add about 1 1/2 inches of oil to a large skillet and heat to medium-high. Once hot (the tortillas should sizzle immediately when added to the oil). Fry the taquitos in small batches, for a few seconds on each side, rotating them as they cook, until they are golden and crispy on all sides. Place them on a paper towel lined plate.
• Serve taquitos with guacamole, salsa and sour cream.

Notes

Make ahead Instructions: Make the filling up to 1 day in advance and store in the refrigerator.  Roll in tortillas before baking.

Freezing Instructions:  Taquitos make a great freezer meal.  Make the filling as instructed and roll up in tortillas. Place in a freezer ziplock bag and freeze for up to 3 months. Remove from freezer and place them on a lined or greased baking sheet. Cover with tinfoil and bake at 350 degrees for about 20 minutes. Uncover and bake for an additional 15-20 minutes or until warmed through and crisp on the outside.

Keto pizza

 

This came out super dense and filling. It was tasty and I’d do it again. Needs something lighter on the side, like some asparagus, a salad, etc.

https://www.recipe-diaries.com/fat-head-pizza-crust/print/15396/

INGREDIENTS

• 1 1/2 cups shredded mozzarella
• 3/4 cup almond flour 
• 2 tablespoons of cream cheese, cubed
• 1 egg
• garlic powder, onion powder, and mixed herbs for seasoning *see notes
• 
  
• INSTRUCTIONS

1. Put Mozzarella and cream cheese in a medium bowl microwave-safe bowl. 
2. Microwave for 1 min, stir and then another 30 sec, stir.
3. Stir in egg and almond flour until the dough is combined.
4. Place a sheet of parchment paper on a baking sheet or pizza pan. Wet hands and spread the dough thin on parchment paper. It should spread evenly with dough-like consistency.
5. Poke rows of holes with a fork to avoid bubbles.
6. Put in 425-degree oven
7. After 8 minutes check the crust and poke holes if there are bubbles.
8. Add desired pizza toppings.
9. Continue cooking for a total of 12 to 14 minutes or until slightly brown and golden.