Recipes

Zucchini Enchiladas in Verde Sauce

Zucchini Enchiladas

As you know my husband and have been on a journey to better health. We are following the basic principles of the Ketogenic lifestyle, cutting carbs as much as possible. However, we are not chefs by any means, so if my recipes read like an amateur, please forgive! I have very few cooking skills, but like most adventurers, I’ll try just about anything!

This recipe was quite a hit at our house. Keto and non-keto diners were very pleased with the flavors and textures of the enchiladas. I paired the dish with Spanish Cauliflower Rice, fresh avocado, and spicy Brussels sprouts.

Ingredients:

  • 1-pounds chicken breasts or thighs
  • 1-pack of Fajita/Taco Seasoning
  • 5-zucchinis
  • 1-cup chicken broth
  • 2-Tablespoons lemon juice
  • 1-can of verde/rojo enchilada sauce (I used Old El Paso.)
  • 1-pound Mexican cheese

Directions:

Place the chicken in a slow-cooker with the packet of seasoning, one cup of chicken broth, and lemon juice. Cook until able to shred. Slice the zucchinis into thin strips with a veggie peeler. You want them to be flexible, but do not pre-cook. Pour a small amount of the enchilada sauce into the casserole dish. Arrange the zucchini enchiladas in the dish. Top with the remaining enchilada sauce and cheese. Bake covered for 25 minutes, and uncovered an additional 15 minutes.

To Make the Enchiladas:

Layer three strips of zucchini, so they are slightly overlapping. Place 2-Tablespoons of the fully-cooked chicken onto one end. Grab the end with the chicken and roll. Pick up carefully and place into the casserole dish.

Cajun Shrimp and Sausage

Cajun Shrimp and Sausage

Ingredients:

  • 1-pound shrimp deveined and tail off
  • 1-pound andouille sausage Hillshire Farms
  • 4-zucchinis cut into medallions
  • 2-Tablespoons “Slap Ya Mama” Cajun Seasoning
  • 1-Tablespoon Coconut oil/Olive oil

Directions:

Brown sausage in non-stick frying pan. Remove and add shrimp. Leave residual oil from the sausage in the pan. Sprinkle with 1 Tbs. of seasoning, and cook until pink on both sides. Remove from pan and add 1 Tbs. of coconut oil or olive oil. Add zucchini and the remaining seasoning and brown on both sides. Return sausage and shrimp to the pan. Let simmer for a few minutes to finish cooking shrimp and to meld flavors together.

Serve over cauliflower rice. For an extra kick, add 1 can of rotel to the cauliflower rice. Delicious!