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 Chicken Enchilada Stack

Green Chili Chicken Enchilada Stack

Green Chili Chicken Enchilada Stack with
sour cream and green salsa. Olé!

Serves – 2

Difficulty – So Easy a 2Year Old Could Make Them

Prep Time – 10-15 Minutes

Cook Time – 45 Minutes

Ingredients:

4 LC Corn Tortillas (make these ahead)

1 to 1-1/4 serving Green Chili Pulled Chicken (yep, leftovers, indeed)

4 oz Colby Jack or Monterey Jack Cheese

Purple Onion to your preference (optional)

Optional:

Sour Cream

Green Salsa

Avocado

In 2 individual casseroles, place part of leftover Green Chili Pulled Chicken on the bottom of the casserole. Top with a little cheddar and place LC Corn Tortilla over it. Repeat layer order for the second layer. Place second LC Corn Tortilla on top of second layer. Top with a little Green Chili Pulled Chicken. Finish with cheese and onions as the last layer. (Onions are optional.)

Bake at 350° for 30-45 Minutes or until hot and bubbly all the way through. Remove from oven and top with your choice of sour cream, green salsa and avocado. Serve piping hot with a cold side salad made with homemade apple cider vinaigrette and avocado, cucumber, tomato, onion and mixed lettuce!

SusieT’s Notes:

This is four forks for sure. I don’t care what protein you make this green chili with – it rocks! It’s close to an 11 (cuz our amps go up to 11 – for all you Spinal Tap fans). Seriously. It hits on all levels. It’s Tex Mex. It’s cheesy, gooey, hot from the oven, hot from the peppers (but not heat bomb hot), and has a satisfying bulk to it.

For little effort, you walk away full to the bones but not gross full fealing like you sometimes feel after eating at a Mexican Restaurant - remember your BLC (Before Low Carb) Days? Ugggh. Blech!

Every time I make something like this, I shake my head in amazement. Can this really be diet food?

I mean, it’s a HUGE serving and including the sour cream and salsa, the Green Chili Chicken Enchilada Stack only has 514 calories? And it gives you a wallop of Vitamins A, C and Calcium??? I just find that amazing!?

Please try these. You won’t regret it.

And you will never look at leftovers the same way again. Leftovers should never LOOK like leftovers! Leftovers in our house are as stealthily disguised as...well, as stealthily disgued as the great wrestler, El Muy Chupacabre! Olé!

Green Chili Chicken Enchilada Stack Nutritional Information

Single Serving (without sour cream, salsa or onions, included in counts)

Green Chili Chicken Enchilada Stack Nutritional Information

Single Serving Includes Sour Cream And Salsa (onions are optional)

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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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Un-Corned Beef Reuben

3 out of 4 Forks

Serves: 1

Difficulty: Couldn’t Be Easier!

Prep Time: 5 Minutes

Cook Time: <5 Minutes (Ice box to plate in10 minutes or less or your sandwich is free!)

Ingredients:

Un-Corned Beef Reuben Sandwich

2oz Left-over Un-Corned Beef (sliced to your preference)

1oz Swiss Cheese, low sodium

1/8c Sauerkraut

1 Tbsp LC, Thousand Island Dressing (recipe follows)

1 Tbsp Course-Grained Mustard

1 Tbsp Horseradish Sauce, optional

2 Revolution Rolls

Slather mustard on both rolls. Split one ounce of Swiss cheese between the two Rev Rolls. Split the corned beef between both rolls. Place the rolls under the broiler or in the toaster oven and let it broil till the toast command clicks off or until cheese melts – whichever comes first. Top with well-drained sauerkraut and finish with a glob of low carb Thousand Island or Russian dressing. I add horseradish sauce for extra goodness.

Now smush the two halves together and cut the sandwich in half. Serve with an ice box dill pickle and something yummy (oh heck-fire, go nuts and have it with broccoli if you want)! You’ll forget all about New York.

And the best news? This kind of reuben won’t put a dent in your carb bank, nor is it high fat for those of you watching your fat. Totally guilt-free yummiliciousness!

Thousand Island Dressing – Low Carb

Serves: 1

Difficulty: Couldn’t Be Easier!

Prep Time: 5 Minutes

Cook Time: <5 Minutes

Ingredients:

1/2c Mayo (points for you if you made your own)*

2 Tbsp Reduced Sugar Ketchup

2 tsp Yellow Mustard

1 Tbsp Onion, grated

2 Tbsp Dill Relish (I used Vlassic)

½ tsp Granulated Garlic Powder

Kosher Salt and Pepper to taste

4-5 Drops Concentrated Liquid Splenda or a pinch of Stevia Glycerite Powder

Peel and grate about a tablespoon of onion so that you get not only the onion itself, but its juice as well. Add all other ingredients to the bowl. Mix well using a spoon. Taste and adjust seasoning. Dressing will keep for up to two weeks in a covered container.

*By the way, you can sub 1/4c Mayo and 1/4c Plain Yogurt for the 1/2c Mayo to make it even lower fat and lower in polyunsaturated fatty acids. Yogurt is a fermented food which is a plus for you if you aren’t sensitive to dairy.

Click here to find the Revolution Roll Recipe

Nutritional Information:

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Faux Pho - Shrimp Version

Faux pho - shrimp version.

4 of 4 Forks

Serves: 4 Huge Servings

Difficulty: Super Simple

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients

2 qts Low Sodium Chicken Broth, using fresh is a bonus!

1 inch Ginger Root, sliced in thin “coins”

2 cloves Garlic, whole, peeled

4 sprigs Italian Parsley

4 sprigs Cilantro

1/8 to 1/4 tsp Chinese Five Spice Powder

1 Tbsp Reduced Sodium Soy Sauce

1 tsp Sambal Oelek, optional

2 tsp Sesame Oil

9 oz Baby Spinach (about 6 cups)

6 Mushrooms, fresh

2 Green Onions

¾ lb Shrimp or other protein, frozen will work in a pinch

2 – 9 oz pckgs. Shirataki Noodles

Optional Garnish:

Mint, fresh

Cilantro, fresh

Serrano Pepper, fresh

2 Green Onions, sliced coarsely

Bean Sprouts, fresh

Combine the first nine ingredients in a large saucepan and simmer over medium heat. The longer and slower the broth and seasonings simmer, the better the flavor – try to make it 25-30minutes.

While the broth simmers, rinse the shirataki noodles in cold water for a minute or two to remove the slight fishy smell. Let them drain. Don't worry, the noodles take on the flavor of the dish you’re making.

Strain the broth and discard the strained bits. Return broth to the pan. (Honestly, I don’t bother straining it, I just eat the ginger and garlic and herbs as I discover them in my bowl!)

Add mushrooms, two sliced green onions and shirataki noodles and simmer for 15 minutes. Add shrimp and cook five more minutes. I add the shrimp, shells and all, and peel them as I eat them! The shells add flavor to the broth and keep the shrimp from over-cooking. Add baby spinach and sesame oil just before serving.

Serve pho steaming hot with an optional garnish of fresh mint, cilantro, green onions, serrano chilies, fresh bean sprouts and a wedge of lime.

Susie T’s Notes: Don’t freeze shirataki noodles. Because they are about 90% water, freezing causes them to become dry and very hard. Not a good idea!

Nutritional Information