LOW CARB Taco Eggs

If you are a taco lover like myself, you will absolutely love this dish. I make tacos a lot for dinner which means I always have leftover taco meat. This is one of my favorite ways to use it up and make a filling, low carb meal! I say meal by the way because I eat this for breakfast, lunch OR even dinner! Whenever the craving hits! The best part is you can use your favorite cheese, your favorite salsa, or even add queso or guacamole or whatever toppings are your favorite!

Taco Eggs- Serves 1 
1/4-1/3 cup leftover taco meat (beef, chicken, or turkey seasoned with Taco Seasoning)
1 egg
1/2 Tbsp butter
1 Tbsp half and half
1/4 tsp Taco Seasoning
1/4 cup of your favorite cheese (I use a Mexican cheese blend)
Plus any toppings you choose!

In a bowl whisk together the egg, half and half and 1/4 tsp taco seasoning and set aside (add a pinch of salt if your taco seasoning doesn't have any in it)
In a skillet over medium high heat melt the butter.
Then add the taco meat and warm through, about 2 minutes.
Then pour the egg mixture over the top and scramble the eggs with the meat.
Then top with your cheese and mix in to melt.
Flatten your eggs to get the cheese crispy. Flatten and wait 1-2 minutes and then flip to crisp the other side.
Serve with your favorite topping!
I love salsa and sour cream with some chopped, pickled jalapeños! 
Enjoy!

Fajita Chicken LOW CARB

The easiest meal prep with the tastiest flavor! Isn't it the best feeling when you know you have a delicious lunch waiting for you while you're at work or you have a quick meal you can heat up on the go or while you're home? I am always looking forward to my next meal so when I know I have some fajita chicken in the fridge, I'm a happy girl! This is not authentic and it's definitely just following the directions on the seasoning packet BUT I have a few ways to make this perfect and I hope you add it to your meal prep really soon.

Fajita Chicken- Makes 4 servings
1 lb chicken breast cut into thin, small pieces
1 cup of bell pepper sliced thin
1 cup of white onion cut into thin half moons or diced
1 packet of Fajita Seasoning or 1/3 cup of homemade Fajita Seasoning
1/3 cup water
2 Tbsp olive oil

Heat the olive oil in a large skillet over medium high heat.
Once the oil is very hot add in the chicken. Spread to a single layer.
Allow the chicken to cook for 3 minutes.
Flip chicken pieces over to cook an additional 2-3 minutes until cooked through.
Remove the chicken to a plate and set aside making sure to reserve the oil in the pan.
There should be 1 tbsp of oil still in the pan, add more if needed.
Over medium high heat add in the onions and the peppers.
Cook them for 10 minutes, stirring occasionally until the vegetables are soft and well browned.
Add the chicken back in and turn down the heat to medium.
Sprinkle the fajita seasoning over the chicken and the veggies. Give everything a good mix.
Add in the water and stir well.

Allow to bubble and thicken for 1-2 minutes.
Then you are ready to serve! Enjoy!

Nutritional Facts per serving

Not including toppings

180 calories

27 grams of protein 

10 grams of net carbs

low carb Mexican Rice

I have been craving all dishes that are Mexican inspired lately. I just cant get enough taco salads and burrito bowls and fajita chicken... Mexican cheese and sour cream and pickled jalapeños.... like I seriously am addicted!!! To go along side or underneath all of these awesome dishes I needed a bomb Mexican rice. This is not authentic by any means BUT it is delicious and it's super easy and totally customizable so I hope that makes up for the fact that it is not at all authentic.
Use your favorite salsa and go to town!!! This versatile dish is even perfect with rice, just sub some cooked rice for the cauliflower. You can please everyone with this dish! It almost sounds too easy... but its seriously a game changer for all you Mexican cravings!

low carb Mexican Rice- Serves 4 (1 cup per serving)
4 cups of riced cauliflower
1 green onion (aka scallion), sliced thin with b green and white separated
1/2 cup low carb salsa, I use Frontera Brand
1 Tbsp of butter, divided
1 Tbsp taco seasoning, get my recipe HERE)

Melt 1/2 Tbsp of butter over medium high heat.
Add in the white part of the scallion and stir.
After one minute add in the riced cauliflower and stir.
Add in another 1/2 Tbsp of butter and stir
Then add in the taco seasoning. Stir well to incorporate.
Cook for 3 minutes.
Add in the salsa, stir and cook for another 3 minutes. This helps cook out the raw cauliflower taste.
Top with the green top of the scallion and serve!
Enjoy!

Nutritional Facts 

Per Serving:

56 Calories

2.2 Grams of Protein

2 Grams of Carbs

*this is the nutritional facts for exactly the ingredients I used. If you use different salsa I encourage you to use the My Fitness Pal app to figure out the exact macros for your dish*

Other recipes you might like!

*Garlic & Pea Cauliflower Rice

*Cilantro Lime Cauli-Rice

*THE BEST DISH EVER*Low Carb Rice-A-Roni

* Cauliflower Fried Rice

*Low Carb Basil Coconut Rice

Crockpot Mexican Chicken Chili

Happy New Year Everyone!

My first official post of 2019 is a recipe that I think I have made 17 times in the past 2 months... no joke. This chili just doesn't get old. I love making it for meal prep because working from home with a 10 month old does not mean that I have to miss out on a great comfort food lunch. I can pop a bowl in the microwave and in a matter of minutes I have a hot lunch that keeps me on track with my low carb lifestyle. The best part is, when I am creating crock pot recipes I want throw everything in. I mean I need to have absolutely NO prep work at all. 

Well this one is another no prep, easy, crockpot, low carb masterpiece! 

Another thing I'd like to mention- this recipe is totally customizable- use mild salsa or use hot salsa for a spicy chili. Use black olives, use green olives- whatever you enjoy. I have made this so many different ways depending on what I have in my fridge and it's delicious every time.

#newyearsameme 

Crockpot Mexican Chicken Chili- makes 6 servings
24 oz jar of salsa (to stay low carb make sure the salsa is less than 2 grams of net carbs per serving)
1/4 cup water
1 cup chicken stock
1 Tbsp taco seasoning
1 can green chiles (4 oz)
1 can olives (14.5oz or about 1 1/2 cups)- green or black, whole or sliced (whatever you like!)
1.5 lbs boneless skinless chicken breasts
4 oz cream cheese, cut into cubes

Turn your crockpot onto high and add in the salsa, water, green chiles, olives and chicken stock, stir.
Then put the chicken in and sprinkle on the taco seasoning.
Cook on high for 6 hours.
After that, remove the chicken and shred it with 2 forks.
Before you add the chicken back in, add in your cream cheese and stir. Give it a minute for the cream cheese to start to melt and stir again. Then add in the shredded chicken and put the lid back on for another 10 minutes to warm everything through.
At this point you can serve the chili or you can put the crock pot on a warm setting until you're ready to serve!
I like to serve this in a bowl topped with sour cream, shredded cheddar, shredded lettuce and sliced green onion!
Enjoy!

lil carb Enchilada Chicken

Break out your crock pots, this is an easy one!!

I'm not trying to sell you this recipe BUTtttttt it's so easy and so flavorful and so juicy that you just have to make it!  I'm bringing out this one for this particular weekend for a couple reasons. I don't think many people eat enchiladas for Christmas Eve or Christmas Day dinner- so this is something to wake up your taste buds. Before the holidays, if you're still running around trying to get all of your holiday shopping, wrapping, cleaning or decorating done OR after the holidays when no one feels like cooking but everyone still wants a home cooked meal.  This recipe pretty much cooks itself and who doesn't love that?! I hope everyone has a wonderful holiday! XO

lil carb Crockpot Enchilada Chicken- Makes 10 servings (1/2 cup each)
1.5 lbs of chicken breast
1 Tbsp Taco Seasoning- link to my homemade taco seasoning
3 garlic cloves, roughly chopped
1 medium onion, roughly chopped
28 oz can enchilada sauce- Low Carb store bought one I use
2 cups shredded Mexican cheese blend (or cheddar)
1 can of black olives, sliced

Into your crock pot add the chicken and sprinkle with taco seasoning.
Add in the garlic, onion, and enchilada sauce. Swirl 1/4 cup of water in the sauce can and add that in as well.
Stir well.
Place the lid on the crock pot and cook on LOW for 6 hours.
Then remove the chicken and shred it with two forks.
Add the chicken back into the crock pot and allow to cook for 1-2 more hours for the chicken to absorb all the juices. (I say 1-2 hours because it is ready after 1 hour but you can let this sit it you're not ready to eat yet.)
Then add the sliced olives and the shredded cheese.
Put the lid back on the crock pot for 15 minutes or until the cheese has fully melted.
Then you are ready to serve this up! Enjoy!

Ways to enjoy this crockpot chicken:
-Serve over sautéed kale or spinach
-Serve cold on a salad with romaine and some pickled jalapeños
-Serve with low carb hard taco shells for a non traditional taco
-Serve with low carb soft wraps- Jason and I did this and Jason made his like a restaurant enchilada with chicken inside, sauce on top with pickled jalapeños, shredded lettuce, chopped tomato and lots of sour cream! Delicious!

Nutritional Information:
Recipe Makes 5 Cups or 10 Servings
Per 1/2 cup serving:
201 Calories
14.7 Grams Protein
2.6 Net Grams Carbs

lil carb Taco Breakfast Pizza

Everyone knows I love my taco dinners but since most of the time it is just Jason and I for dinner we have leftover taco meat. This is just one of the many ways I like to use it so nothing goes to waste! I hope this recipe gives you some inspiration to not only use leftovers in a new way but also opens your mind into the world of breakfast pizzas! If you liked this recipe let me know and I will show you some of my other breakfast pizzas!

lil carb Taco Breakfast Pizza 
Serves 1 or 2 
(Jason can eat a whole one, I can only eat half before I am stuffed!)

2 eggs
1 Tbsp half & half
1/2 cup leftover taco meat
5 slices roma tomato
1/3 cup cheddar cheese
1/2 Tbsp butter
salt & pepper

*Plus toppings of your choice- guacamole, sour cream, taco sauce, etc!

Start by warming your taco meat in the microwave for 1 minute and set aside.
Then whisk 2 eggs with half and half and a pinch of salt and pepper and set aside.

In an 8 inch, non stick skillet melt butter on medium high heat.
Add in the whisked eggs.
To create a perfect egg-pizza-"crust" follow my 3 simple tips (reference my video above too!)
1. Swirl the pan to get the egg moving.
2. Scrape away the egg from the sides.
3. Pull the egg away from the sides allowing the raw egg to get underneath and cook.
Continue to do this until the egg crust is mostly cooked.
Then time to assemble the pizza!
Turn the heat down to medium low and add your taco meat onto your egg "crust".
Arrange tomato slices on top of the taco meat and sprinkle with a little salt and pepper and then sprinkle cheese all over.
Cover and allow the cheese to warm and start to melt.
Remove from the heat and run your spatula around the pans edge to loosen the "pizza".
Plate and top with your favorite taco toppings and ENJOY!

Nutritional Info

(not including additional toppings)

1 whole pizza:

438 Calories

5.6 Grams of Carbs

32.8 Grams of Protein

Half of a pizza:

219 Calories

2.8 Grams of Carbs

16.5 Grams of Protein

Taco Tuesday! Plus 2 lil carb Shells!

As most of you know I am obsessed with Tacos so I wanted to take you along for the ride on a typical Taco Tuesday in the Hart house!

I even use shells and still keep it a low carb Taco Tuesday!

Product Links!

Hard Taco Shells

Soft Taco Shells

Taco Sauce

Taco Holder

Other Taco Recipes & Videos you will Love!

Taco Seasoning

Taco Chili

Taco Salad

Favorites of the Week- featuring hard taco shells

Happy Cinco De Mayo!

Happy Cinco De Mayo!!!  I still can't believe it's May already! Almost half way through the year! Even though it's a rainy day here in New Jersey you can still celebrate with some Mexican food!  Check out my links below for the lil carb recipes and how-to YouTube videos! And most importantly- have a wonderful 5-5!

Margarita Recipe

Homemade Taco Seasoning

Mexican Style Frittata

Taco Chili

Cilantro Lime "Rice"

lil carb Cilantro Lime "Rice"

This recipe is a wonderful take on a popular and classic rice side dish.  Such a simple recipe and since we are using cauliflower "rice" instead of actual rice the dish comes together in minutes! Yes... MINUTES! This recipe is also a great start for a lot of tasty meals. I am going to use this "rice" as a base for low carb burrito bowls! The possibilities are endless!

The start of this dish is 1/2 a head of cauliflower that has been "riced".
See my previous blog post to see how I did it: How-to "Rice" Cauliflower.

lil carb Cilantro Lime "Rice"- Serves 2-3
1/2 medium head of cauliflower, riced
1/2 onion, roughly chopped
1lime zested
1-2 limes, juiced***
1 tsp cumin
1/4 tsp garlic powder
1/2 cup cilantro, chopped
1/4 cup chicken broth OR vegetable broth
Salt & Pepper
1 tbsp olive oil

Start by adding olive oil to a large skillet over medium heat.
Add in the onion and cook for 2-3 minutes until the onion softens.
Then add the cauliflower rice and stir cooking for another minutes to warm it up.
Add in the cumin and garlic powder and season with salt and pepper.
Stir.
Add in the juice of 2 limes and stir.
Fold in half of the cilantro and half of the lime zest.
Add in the broth and stir until it is evaporated.
Transfer to a bowl and garnish with the remaining cilantro and lime zest.
Enjoy!

***After making this recipe a few times I had to update the lime amounts.  Depending on how juicy your limes are you will need to adjust how many you use. I found that if I got a juicy lime I only needed the zest and juice from one.  Taste as you go and add the juice of the second lime if you need it.

lil carb Mexican Style Frittata

Check out my YouTube video above and watch me make this recipe!

Sometimes I labor over the recipes that I write.  I try really hard to perfect them with switching up ingredients and looking online for ideas for what's in season and see what people are eating.  This recipe however, I came up with right on the fly. I combined a few ingredients that I had in my pantry and fridge and voila! A perfect Mexican-style frittata was born!  I find that when I am trusting my gut and throwing in a lil bit of this and a lil it of that I come up with the best recipes.  Luckily I jotted down all the ingredients I used so I could share this "first time is a charm" recipe with you!

lil carb Mexican-Style Frittata- Makes 5 large slices
7 eggs
2 tbsp heavy cream or half and half  (whatever you have)
1 tbsp butter
1/2 small onion, chopped
1 clove garlic, minced

9 oz of breakfast sausage, raw or precooked (whatever you have)

15 pickled jalapeno slices (I used tamed so they are not spicy)
1 can of tomatoes and green chillies, drained of all liquid
1/2 cup cheddar cheese, divided into 1/4 and 1/4 (or use cheddar jack!)
1 1/2 cups greens, kale, spinach, arugula etc. (whatever you have)
1/2 tsp taco seasoning, click HERE to get my homemade version!

Preheat your oven to 425 degrees.
Spray a pie plate with cooking spray- I use coconut oil spray.
Start by cooking your sausage.  Once it's cooked through set it aside.
In a medium sauce pan over medium heat add in the butter and sauté the onions and garlic for about 1 minutes until the onions soften.
Next, drain the tomato and green chili can as best you can and add that into the pan. Stir well and cook until the tomatoes are warmed through.
Then add in the jalapeño slices, stir, and then add in the greens.  I used a prepackaged mix of arugula and baby spinach.  Once the greens are wilted- about 1 1/2 minutes.
Next, add in the breakfast sausage that you cooked earlier. Then sprinkle everything with the taco seasoning. Mix. Then add in 1/4 cup of the cheddar cheese.  Stir everything around and turn off the heat.  Season with salt and pepper.
Then in a medium size bowl, crack open 7 eggs and add in the cream.  Scramble well.  Pour in the veggie/sausage mixture from the skillet.  Then pour the eggs into the pie plate over the veggie/sausage mixture. Using a spoon, mix everything around to even distributed throughout the pie plate. Top with the remaining 1/4 cup of cheddar cheese.  Bake in the oven for 25 minutes.

Feel free to sub or omit ingredients, use whatever you have on hand!
I served taco sauce with my frittata but you could also use, hot sauce, Cholula sauce, or even some sour cream and avocado slices!
Enjoy!

lil carb 15 minute- Taco Chili

Watch me make this recipe!!

I love tacos...more importantly, I know I am not alone. However, low carb means I have to skip out on the shells.  So I thought why not morph these flavors into something else entirely?  My favorite part about tacos in general is that everyones tacos are different.  You can top them with whatever you enjoy most. I love dinners like that!  Another dinner that comes to mind that includes multiple toppings is chili.  So my brain gears started turning and I thought, hey- why not combine the two into a chill bowl filled with taco flavors and assorted toppings?  Well I know you will be thanking me because not only is this an amazing combination of flavors but it can be assembled quick for a really fun dinner experience!  I actually set up a little taco bar for Jason and I when I make this.  I fill bowls with chopped up toppings then as soon as the chili is ready - which only takes about 15 minutes- we can just go right down the line and add to our heaping piles of taco meat goodness with whatever toppings we want!  Even the chili ingredients are customizable to whatever you have or like!

15 Minute Taco Chili: Serves 3-4
1 lb ground meat- You can use beef, chicken, or turkey (however you like your tacos!)
1 bell pepper, diced -any color you prefer
1 onion, diced
1 clove garlic, minced
1 can diced tomatoes with green chilis including the juice
2 cups of kale, shredded into bite size pieces (optional)
1 cup cheese, you can use cheddar, jack, pepper jack, or some store have a "fiesta blend"
Taco Seasoning- make my homemade version here!

To start brown up your meat and pour off the excess grease. Over medium heat add the onion, garlic and pepper to the browned meat. Stir them around for 2-3 minutes until the veggies soften.  Then add in the taco seasoning. I usually add in about 2-3 tablespoons. Mix this around to coat.  Then add in the diced tomato can and then fill the can 1/4 of the way up with water to loosen stuck tomatoes and get the extra juice out of the can and add that to the skillet. Stir this around and let it bubble up for about a minute then add in the kale.  Stir and allow the kale to wilt down.  Once the kale is wilted turn the heat to medium low and top with the cheese.  Cover the pan for another minute until the cheese melts. Then it's ready to serve!  See below for some of my toppings ideas!



Taco Tips:
-Use any kind of ground meat that you have or prefer.  Thats the beauty of this quick chili, it is versatile too!
-I have made this dish with and without the kale.  Surprisingly when I made it without the kale Jason was asking where it was. Believe me, it was shocking! If you do add it, I do recommend that you cut it into bite size pieces that way it doesn't get too stringy. If you don't like kale, use spinach!
-Taco seasoning- once I hade my own I have never purchased it never again. I love making my own spice mixtures. I double the recipe and keep it sealed in a mason jar in my pantry! Get MY RECIPE!
-Now, the cheese... use whatever you prefer! I listed some of my favorites above but it can be whatever you want as long as it's shredded!
-Toppings!!!
More cheese.. yes please!
Black olive slices
Sliced jalapeños
Avocado slices
Taco sauce
Sour Cream
Salsa
Guacamole
Diced raw onion, red or white!
Oyster crackers
Scallions

...Anything your heart desires!

lil carb Taco Seasoning

One of my Jasons favorite dinners has always been tacos.   Whenever I ask him what I should make he always will say tacos ha. Tacos have always been a favorite of mine as well. Just an easy weeknight dinner that is simple to prepare but can be really yummy. Now adays I am making my own taco seasoning and storing it in my pantry and browning up some meat and making a taco salad. It's super simple and it really pays off because if you mix the dried spices in your own kitchen you're not eating all the preservatives and extra carbs that are in packaged mixes.

I use a mason jar to store the seasoning as well as mix it up.  Most of the spices you probably have in your pantry right now!

lil carb Taco Seasoning

Mix/shake together:

4 Tbsp Chili Powder- any kind you like. I have made it with dark chili powder and ancho chile powder as well as regular chili powder.
1 tsp Paprika
3 tsp Cumin
1 1/2 tbsp Onion Powder
1 1/2 tsp Garlic Powder
1/8-1/4 tsp Cayenne - this ingredient is optional - this is where the mixture gets most of its heat. I like the heat so I usually add 1/4 tsp.  If you are hesitant you can always add more heat to the meat once its cooked by sprinkling more cayenne on.  Its best to add more then because you can taste the meat mixture and adjust the heat to your liking without over doing it.

*I don't add salt to my taco seasoning. I like to add it to the meal as I am cooking it so I don't over salt anything.
ENJOY!