Enchilada Torte

Enchilada Torte

Ingredients:
** 1 pound ground turkey, thawed if frozen
** 1 medium onion -- chopped
** 1/4 teaspoon chopped green bell pepper
** 1 teaspoon minced garlic
** 1 8 ounce can tomato sauce
** 1/2 cup mild enchilada sauce
** 2 teaspoons chili powder
** 1/2 teaspoon cumin
** 1/2 4 oz. can mild chopped green chilies chopped jalapenos (opt.)
** 4 flour or corn tortillas (6")
** 2 cups grated Cheddar & Monterey Jack cheese -- mixed
** sour cream, lettuce, black olives

Directions:
1. Crumble thawed ground turkey in 1 1/2-2 qt. casserole or bowl. Add chopped onion and green pepper and minced garlic. Cover with wax paper. Microwave on High for 4-6 mins., stirring twice to break up chunks, until not pink. Stir in tomato sauce, enchilada suce, chili powder, cumin and chopped green chilies. Cover with wax paper. Microwave on high for 4 to 6 minutes.
2. Stir once or twice until sauce is slightly thick and hot. To Assemble: Put 1 of tortillas in bottom of deep 1 1/2 qt. Microwave casserole. Top with 1/4 of sauce and 1/4 of cheese. Cover with wax paper. Microwave on High for 3-5 minutes. Cut into wedges. Serve with sour cream, lettuce and black olives.

Enjoy!
Try some Keto Bread and Keto Dessert.

Spicy posole soup

SPICY POSOLE SOUP

Prep and Cook Time: 28 min.

Ingredients:
** 1 medium onion, chopped
** 6 medium cloves garlic, chopped
** 4 cups + 1 TBS chicken or vegetable broth
** 2 TBS fresh lime juice
** 3 cups kale rinsed and chopped fine (remove stems)
** 2 cups canned hominy, drained
** 15oz can diced tomatoes
** 4oz can diced green chili
** 3 TBS chopped fresh cilantro
** salt and pepper to taste

Directions:
1. Rinse kale and remove stems. Chop fine. Heat 1 TBS broth in medium sized soup pot. Healthy Sauté onion in broth over medium heat for 5 minutes stirring frequently, until translucent.
2. Add garlic and continue to sauté for another minute. Add remaining ingredients except cilantro. Bring to a boil on high heat. Once it comes to a boil, reduce heat to medium low and simmer for 15 minutes, uncovered. Add cilantro, salt and pepper.

Enjoy!
Try some Keto Bread with that soup.

Cranberry cocktail meatballs

CRANBERRY COCKTAIL MEATBALLS

Ingredients:
* 2 pounds Ground beef
* 1 cup Cornflake crumbs
* 2 Eggs
* 1/2 cup Chopped, fresh parsley
* 1/3 cup Ketchup
* 3 tablespoons Minced onions
* 2 tablespoons Soy sauce
* 1/4 teaspoon Garlic powder
* 1/4 teaspoon Pepper Sauce
* 16 ounces Can, jellied or whole cranberry sauce
* 12 ounces Chili sauce
* 1 tablespoon Brown sugar
* 1 tablespoon Lemon juice

Directions:
1. In a large bowl, combine ground beef, cornflake crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper. Mix well and form into small balls, from 1/2" to 3/4" in diameter. Place in a casserole or baking pan.

2. Heat oven to 300 degrees F. Meanwhile in a saucepan,combine cranberry sauce, chili sauce, brown sugar and lemon juice. Cook stirring over medium heat until smooth. Pour hot sauce over meatballs in casserole. Bake for 30 to 45 minutes, depending on the size of the meatballs. Transfer to Crock Pot and keep on low for serving.

Enjoy!
Try some Keto Bread and Keto Dessert and still eat healthy…

Mediterranean Portobello Burger

1 clove garlic, minced
½ tsp kosher salt
2 tbsp extra-virgin olive oil, divided
4 portobello mushroom caps, stems and gills removed
4 large slices country-style sourdough bread, cut in half
½ cup sliced jarred roasted red peppers
½ cup chopped tomato
¼ cup crumbled reduced-fat feta cheese
2 tbsp chopped pitted Kalamata olives
1 tbsp red wine vinegar
½ tsp dried oregano
2 cups loosely-packed mixed baby salad greens

Preheat grill to medium-high. Mash garlic and salt on a cutting board with the side of a knife until it’s a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread. Combine red peppers, tomato, feta, olives, vinegar, oregano, and the remaining 1 tablespoon oil in a medium bowl. Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side. Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.

White Grape~ Tangerine~ & Asti-Spumante Punch

White Grape ~ Tangerine ~ & Asti-Spumante Punch

Ingredients:
** 48 oz white grape juice -unsweetened
** 6 oz tangerine juice concentrate
** 1 c club soda, chilled
** 1/4 c lemon juice
** 1/4 c brandy
** 1 champagne, domestic, chilled
** 1 orange slice, thin

Directions:
In a punch bowl, whisk together the grape juice, tangerine concentrate, club soda, lemon juice, and brandy; cover and chill the mixture until cold. Add the champagne just before serving in punch glasses.

Yield 12 Servings

Enjoy!
Try this Water Hack to lose weight.

Mexican Chicken Salad

Mexican Chicken Salad

Ingredients:
-- Dressing:
**1/4cup cider vinegar
**3 tablespoons honey
**1 1/2teaspoons cumin
**1/4teaspoon salt and pepper

-- Chicken Mixture:
**1 tablespoon olive oil
**2 whole boneless chicken breasts, cut into 2 inch strips
**1/2 teaspoon garlic salt
**1 (16 ounces) package frozen corn
**1 cup chopped plum tomatoes
**1 (15ounces) can black beans, rinsed and drained
**5 green onions, chopped
**1 red bell pepper, chopped

-- Salad:
**1 package mixed salad green
**2 avocadoes, peeled and chopped
**2 cups monterey jack cheese
**3 cups slightly crushed blue corn chips
**1 cup sour cream
**1 jar thick & chunky salsa

Directions:
1. Mix dressing ingredients and set aside.
2. Heat oil in skillet.
3. Sprinkle chicken with garlic salt, then sauté in pan until no
longer pink, about 5 minutes.
4. Combined cooked chicken, corn tomatoes, black beans, onions and red peppers in a large bowl.
5. Stir in dressing.
6. Chill at least 1 hour.
7. When ready to eat, combine chicken mixture with lettuce.
8. Serve along with avocados, cheese, tortilla chips, sour cream and salsa

Enjoy!
Try this Water Hack to lose weight.

Beer-Marinated Flank Steak

Beer-Marinated Flank Steak

Ingredients:
** 1 large onion, chopped
** 1/2 teaspoon ground cumin
** 4 garlic cloves, finely minced
** 1/2 teaspoon salt
** Freshly ground pepper to taste
** 1 (12-ounce) bottle beer
** 1 (1 1/2-pound) flank steak

Directions:
1. Combine all ingredients except steak in a large self-closing plastic bag, mixing well. Add steak to marinade, seal and refrigerate for 12 hours or overnight.
2. Remove steak from marinade. Broil 5-inches from heat for 4 to 5 minutes on each side, or until desired degree of doneness.
3. To serve, thinly slice steak diagonally across the grain.

Makes 4 to 6 servings.

Enjoy!
Try this Water Hack to lose weight.