Superbowl Fiesta!

I've been counting carbs for the last few months, so when Superbowl Sunday came I looked for recipes that would be both healthy and yummy, while staying within my carb allowance. I found a few recipes on Pinterest that caught my attention. 

White Chicken Enchilada, Individual Seven Layer Dip, and Frosty's. You can link to the actual recipe or use mine below (I modified a couple of ingredients). We loved the individual seven layer dip... no double dipping here! All were easy and fast to make, had excellent visual appeal, and turned out to be a big hit at our house. These recipes went into my recipes to use often file box.

Put a bowl of tortilia chips out and add a green salad, and the meal becomes appealing to both the health wise and snack addict.

Now, get ready to have your taste buds super fired up!

White Chicken Enchiladas

Ingredients:

• 2 c. shredded Monterey Jack cheddar cheese
• 8 flour tortillas (soft shell)
• 3 T. butter
• 1 c. sour cream (I used low fat)
• 1 4 oz. can of diced green chilies (I used hot!)
• 2 c. cooked, shredded chicken (about 1 large chicken breast)
• 3 T. flour
• 2 c. chicken broth (I bought organic, low sodium broth from the healthy food section)
• salt and pepper

Directions:

• Preheat the oven to 425 degrees
• Cook/shred your chicken breast and mix it with 1 cup of shredded cheese.
• Lay 8 tortillas out and fill each one with the chicken mixture making sure they are all even. Roll them up tightly and put them in a greased 9x13 dish.
• In a saucepan, melt butter and add in 3 T. flour. Mix and cook for about one minute.
• Add in the 2 c. of chicken broth, whisking until it's a smooth consistency. 
• Whisk over medium heat until it is thick and creamy (5-8 minuntes)
• Mix in the sour cream, salt/pepper, and the can of chilies to the pan.
• Add 1 c. of the cheddar cheese over the top.
• Bake for 20-25 minutes or until the cheese is golden brown. 
• Add salsa or cilantro and you're ready to eat!

Individual Seven-Layer Dips

Serves 8

Ingredients

• 1 (16 oz) can refried beans (I bought organic vegetarian from the health food section)
• 1 (10 oz) package taco seasoning
• 1 c. guacamole (I made my own from 2 avocados)
• 1 (8 oz) container sour cream (I used low fat)
• 1 c. chunky salsa or pico de gallo
• 1 c. shredded cheddar or Mexican blend cheese
• 2 Roma tomatoes, diced
• 1/2 bunch of green onions, sliced
• 1 (2.25 oz) can of sliced olives, drained
• 8 (9 oz) plastic tumbles
• tortilla chips

Instructions

• In a small bowl mix taco seasoning with refried beans. 

Assemble layer as follows: use 2 T. per ingredient

• layer 1: beans and taco seasoning
• layer 2: sour cream
• layer 3: guacamole
• layer 4: salsa or pico de gallo (drained)
• layer 5: cheese
• layer 6: tomatoes
• layer 7: green onions and olives

Amt. per serving calories - 227

carbs - 16.1 grams

dietary fiber - 5 grams (can deduct 5 g. from 16.1 g. if counting carbs)

Complete nutritional information can be found on link above.

Frosty

Ingredients

• 6 oz. milk (I used unsweetened vanilla almond milk)
• 15 ice cubes
• 1 scoop vanilla protein powder
• 1-2 T. unsweetened cocoa powder
• 1/2 t. xanthan gum (found in the health food section)
• 1/2 med. banana  

Instructions

place all ingredients in blender and blend until smooth and thick.

1 serving - 10.5 carbs

This is normally 1 serving, but I used it as 2 servings. Very filling!

Share a recipe from Pinterest and how it turned out.

Awaken your creative side and join Mama Kat's Writer's Workshop.