Omelet Mess

Serves – 1 to 2
Difficulty – Nope but ya gotta break a couple of eggs to make a mess.
Prep Time – 5 minutes
Cook Time – 10 minutes

Ingredients:


The Omelet Mess tastes great with Sambal Oelek!

3 Eggs, beaten
3 Large Mushrooms, sliced
¼ small Onion, slivered
¼c Red Bell Pepper
4 cloves Garlic, sliced
2 Pinches Thyme, dried
Any leftover veg on hand. (I used Swiss Chard – recipe coming soon)
1 Tbsp Olive Oil
1oz Goat Cheese
1oz Part Skim Mozzarella
Kosher Salt and Black Pepper to taste
Sambal Oelek (optional)

Heat ½ tablespoon of olive oil in non-stick skillet. Add slivered garlic, onion, mushroom and red bell pepper. Sauté until mushrooms are browned and veggies are crisp tender.

Add frozen spinach and leftover Swiss chard and heat until cooked through and water evaporates out.
Remove veggies from pan and add remaining ½ tablespoon of olive oil and let it heat up. Add beaten eggs to pan and stir to make fluffy omelet. When middle is set, add cheeses and veggies.

Invert omelet onto a plate and serve immediately. Sambal Oelek works great with this dish as a spicy condiment kick!

SusieT’s Notes:

Four forks! Definitely. Four Forks.

Forget bread. Forget sandwiches. Forget anything you want but don’t forget to make this omelet please? It works great: breakfast, lunch, or dinner. It’s cheap. It’s quick. It packs a whole day of Vitamin C and A along with other vitamins and minerals. And it will keep your colon clean with all the magnesium rushing through it! It’s a nutrient brick house.

Nutritional Information



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Green Chili Pulled Chicken

Yield – 6 Large Servings
Difficulty – Easy
Prep Time – 15Minutes
Cook Time – 4-6 Hours Crock Pot, Low

Ingredients:



Green Chili Pulled Chicken served over green beans and
topped with cheese, green salsa, and sour cream.

 3 Large Chicken Breasts, bone-in with skin (emphasis on LARGE, sub out 6 small)

2, 7oz Cans Green Chilis, chopped (or sub for REAL   freshly roasted green chilis like Hatch!)

1, 14.5oz Can Rotel Tomatoes, original recipe (with liquid)

1/2c Green Salsa (I used Herdez Brand)

1.5 Large Onions, chopped

1 Medium Green Bell Pepper, seeded and chopped (about 3oz)

1/2c Flat Leaf Parsley, fresh (or sub for 1/4c dried flakes)

2c Chicken Broth, Low Sodium if possible

1 Tbsp Olive Oil

The Spices:
1 tsp Thyme, dried
1 tsp Cumin, ground
1 tsp Coriander, ground
1 tsp Granulated Garlic Powder
½ tsp Black Pepper, ground
½ tsp Kosher Salt
1 Pinch Cayenne Pepper (or ½ tsp if you’re like me)

2oz Cream Cheese


Roast, skin, seed and chop green chilis if you’re using fresh chilis. If not, then open the cans while you’re opening the Rotel and green salsa! Be sure to add the liquid present with the canned veg.


Chop onion and green bell pepper, coarse chop is fine for this application.


Heat olive oil in a pan and add sliced garlic. Stir for a minute and add onion and green bell pepper. Sauté veggies over medium high heat until they begin to brown a bit and are tender. Remove veggies to the crock pot.


Optional step (brown chicken breasts in a splash of olive oil).
(Note: This step is up to you. Half the time I do it and the other half, I don’t. I make it with frozen meat or defrosted meat. Sometimes I like the color and flavor imparted by browning meat, sometimes I’m too lazy to care and just getting it in the crockpot is more important! So choose your battles!)

Technically, I usually “sandwich” the breasts between flavor elements. That means, I put a few of the veggies and garlic and spice on the bottom of the crock pot, then add the chicken, then top with everything else. I think it makes a moister environment to cook the meat. Add all other ingredients EXCEPT the cream cheese.

Set crock pot on low, cover and don’t lift the lid again for at least 4 hours. Check it at 4 hours if you can. You can cook it longer of course, but I don’t like dried-out chicken. You are looking to see that the breasts are done and tender. If you start from frozen breasts, I would add an hour or 1-1/2 hours to the cooking time.

When done, remove meat and shred it with the tines of a fork. Shredding the meat makes more volume than it would if you simply chop it.

Add shredded chicken back to the crock pot liner. Add cream cheese and stir to mix well.  (Cream cheese replaces the brown roux normally made to thicken green chili.)

Serve and prepare to be comforted! YUM!

SusieT's Notes:

If I had more forks than four, I would put them all in! This is beyond a 4-forker! Let's face it this whole post is one big SusieT note! So I have nothin' left to add, except don't be put off by the amount of ingredients. Just chunk it all in the pot and get on with your day. The dishes you can make using Green Chili Pulled Chicken as a base number as big as your imagination! We even love it over scrambled eggs, topped with cheese for breakfast.

Try it! You'll thank me!

Nutritional Information

Full Recipe

Single Serving

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Zucchini Zoodles

Serves 3
Difficulty – Easy Peasy
Prep Time – 5 Minutes
Cook Time – 5 Minutes

Ingredients:2 Large Zucchini
4 Large Cloves Garlic
Kosher or Sea Salt
Fresh Ground Black Pepper
Optional Mexican Spices (We did this version to eat with Four Chile Grilled Chicken) – Spice it up any way you like!
1 tsp Cumin
½ tsp Coriander

Cut zucchini in about 3 chunks (whatever fits in your spiral slicer). Crank the handle and run it through your spiral slicer.

Now heat a pan to screeching hot. The secret is getting the pan really HOT before putting in the zoodles.

Add olive oil and garlic and let it sizzle wizzle for a minute or so.

Add zucchini and spices. Now walk away. Alton says, “Walk Away!” (too many people fiddle with their food.)

At two minutes on screeching hot heat, toss zucchini, then walk away again.

One more minute (a total of three minutes) and it’s done! Voila! Now how easy, right?

Remove it from heat and serve with anything you can imagine. I used Feta to go with the Four Chile Chicken, but queso fresco would work or Cotijilla, parmesan, asiago, anything sharp!

SusieTs Notes:
Now don’t go cooking this zucchini to kingdom come or I will personally hunt each of you down like a rabid dog and bite you! This needs to be cooked to al dente (or to the tooth) which means, it has to have a little bite or texture to it. If it’s mushy, send it back to the chef! Ick!

Twirl it and swirl it. Eat it with sauce or by itself with the olive oil, garlic and spices. And it will go with any protein! It’s very versatile this love bundle of functional – our oodles and oodles of zoodles. I love that I could eat this whole plate and not have to spend 15 minutes in a confessional with my priest!

Oh and if you don't have a zoodler, go knock the cobwebs off the potato peeler and start peeling long strips along the length of the zucchini. You will then have tagliatelli or long strips about 3/8" wide that look a lot like fettucini and provide the same sauce delivery system functionality these zoodles provide!

Zoodles go great with Four Chili Grilled Chicken!

Nutritional Information

Four Chili Grilled Chicken With Cilantro Cream Sauce

Serves 4
Difficulty - Easy
Active Prep Time - 15-20 minutes
Cook Time - 15-20 minutes


Ingredients:


Four Chili Grilled Chicken With Cilantro Cream and Zucchini Zoodles

 1 Large Poblano Pepper, fresh
2 Serrano Peppers, fresh
1/2 Large Red Bell Pepper
1 Habanero Pepper
1 Large Onion
4 Large Cloves Garlic
2 Sprigs Thyme, fresh or 1/4 tsp dried (divided - 1/2 for veg & 1/2 for sauce)
2 Tbsp Olive Oil
1 tsp Chili Powder
1 tsp Cumin, ground
1 tsp Coriander, ground
1/2 tsp Cayenne, ground
1 tsp Black Pepper, freshly ground if possible
1 tsp Kosher Salt
2 Campari or Roma Tomatoes
1-2 Wedges Lime, fresh squeezed
1/4c Sour Cream
3 oz Extra Dry Vermouth (or dry white wine, or chicken broth, or water)
24 oz (1-1/2 pound) Chicken Breast, boneless, skinless
2 oz Feta Cheese
1/4c Cilantro, fresh, chopped

Thaw chicken breasts in a pan of cold water for 45 minutes to an hour. Remove from water, butterfly breasts and dry with paper towels. Season with salt, pepper, and garlic powder. Drizzle seasoned breasts with 1/2 tablespoon of olive oil. Set aside.

Skin and julienne chilis. Discard capsicum membranes and seed pods. Learn how to skin chiles here!

Cut onion in half and slice in a thin julienne, lengthwise. Slice garlic thinly. Cut tomatoes into wedges. Cut lime into wedges. Assemble spice mixture for chili saute: salt, pepper, cayenne, chili powder, cumin, coriander.

Preheat non-stick or cast iron pan to screechingly hot! (I like using the outside propane grill for this but you can cook it inside. Be sure to turn your exhaust fan on high.)

Add the remaining 1-1/2 tablespoons of olive oil, garlic, 1 sprig of thyme into the hot pan and let sautee for a little bit. Now add the onions and cook a couple seconds and close the lid to let them cook quickly.

Add the remaining ingredients – except tomatoes and limes, close the grill and cook for 1 minute. (Oh yeah, I happened to have a little zucchini hanging around, so I julienned it and added it to the veggies. They were awesome and added negligible calories or carbs.)

After 1 minute, stir veggies. Add your spices and close lid to cook one more minute.

Add chicken breasts to the open side of grill. (Hey don’t forget to keep the fire on ignite on both sides of your grill! Now close the lid for 1 minute and let cook.)

Open the lid, stir the veggies and time it for one more minute with the lid up. Go ahead and add your tomatoes to the veggies now. Stir veg again and flip chicken. Close lid and cook 1 minute on ignite. Now open the lid and cook 1 more minute. (You’re at 4 minutes total for the chicken. Bingo!)

Remove the veggies from the grill and finish cooking your meat.

Cook chicken for 3 more minutes on indirect heat by turning off the fire underneath the breasts, but keeping the burner on the opposite side of the grill cranked to high or ignite. Close the lid, set the timer for 3 minutes and have a beer – low carb, of course! (6-7 minutes should be sufficient to cook your chicken, especially when you use the highest heat setting for 4 of those minutes.)

Time to make the Cilantro Cream Pan Sauce. Pan sauces are so delicious and easy. First deglaze your pan with either Extra Dry Vermouth (cheap and resealable – keep it in the pantry), chicken broth, or water.

Scrape the pan to loosen all the browned bits. This is called “fond” and it’s the mother’s milk of flavor!!! Add lime juice. I squeeze one or two wedges into the sauce. Stir the sour cream to incorporate into a creamy sauce. Add chopped cilantro and remove sauce from heat.

Taste sauce and adjust flavor if necessary (add salt or pepper).

To plate, slice the chicken on an angle. Place ¼ of the sauce on the plate. Top with ¼ of the chicken or 4-6oz of cooked breast. Top with ¼ of the chilis. Add 1/2oz Feta cheese and squeeze a little lime over the top. Garnish with more cilantro or avocado if you’d like. You could even add a little sour cream on the side.

Four Chile Grilled Chicken goes great with Zucchini Zoodles!

SusieT's Notes:
This recipe works for almost any meat you can imagine! It's awesome with flank or skirt steak or pork chops - even sliced turkey breast cutlets and firm-fleshed, white fish like snapper work well with it. You can grill up more chiles than you need and refrigerate the leftovers. The chiles are great the next morning on scrambled eggs with cheese or work great as toppings on salads.


Also, I use Feta cheese because I almost always have it in the ice box - unlike cotija or queso fresco (a crumbly, sharp, Mexican cheese that tastes similar to Feta). Feel free to substitute Monterrey Jack or Cheddar Cheese for the Feta if you don't like sharp cheese.


Please don't be put off by the presumed heat of the chiles. They really taste so great!


Find Printable Recipe Here


Nutritional Information for Entire Recipe

Nutritional Information per Single Serving

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Basic Revolution Roll

Yield: 12 Rolls (1 or 2 Rolls per Serving)

Difficulty: Easy

Prep: 15 Minutes

Cook Time: 35 Minutes

Ingredients:
8 Large Eggs, separated
5/8 c Cottage Cheese (any kind - recipe used Whole Milk)
1-1/8 c Mozzarella Cheese, shredded
1/2 tsp Granulated Garlic
1/2 tsp Granulated Onion Powder
1/4 tsp Kosher Salt

1 scoop Protein Powder (about 30g or 1/4 to 1/3c, scoop comes with protein)
2 tsp. Baking Powder, GF, AF (aluminum free)

1/4 tsp. Cream of Tartar
1 rounded tsp Country Dijon (optional)
Sesame Seed (optional)
Parchment Paper


Preheat oven to 325°. Line 10x13 sheet pan with parchment paper and set aside. Assemble ingredients. Separate eggs into two clean, dry bowls. Make sure the bowl for the whites is free of any oil residue and that beaters are clean. An easy tip is to wipe bowl and beaters with a small amount of vinegar on a paper towel.

Process cottage cheese until mostly smooth. Combine cheeses with egg yolks along with all dry ingredients. Beat with electric mixer or food processor until smooth and until color of eggs yolks become lemony and mixture becomes a little thicker. Set aside.

Clean beaters and dry them before proceeding to whip egg whites. Beat egg white until foamy, about 1-2 minutes. Add cream of tartar and continue to mix. Beat egg whites to stiff peak stage. You can tell they are ready when whites no longer slide in your mixing bowl and when peaks stand up on their own when held upside down.

Fold 1/3 of whipped whites into yolk mixture to loosen the mixture up. Don't be gentle with this first 1/3. Just mix it well. Fold the second third into yolk mixture. Be gentle to fold mixture quickly and lightly. Don't overwork.

Add the last third into batter mixture and gently fold until mostly incorporated. Again, work quickly but gently.

Spoon mixture into 12 mounds if you are making normal size buns. Make smaller piles if making puffs or breakfast-size rolls. Place both pans into preheated oven. Rotate pans at 15 minutes. Cook for 30-35 minutes or until done.


Remove from oven and let cool on pan for about 5-10 minutes. Remove rolls to wire rack and allow them to cool. Place in air tight container or baggy and store in ice box until ready to use. Lasts up to a week in the fridge. Freezes well.


Nutritional Information Per Serving

Add 1/2tsp Sesame Seeds for only 1/3 carb

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