keto rice – The Keto Guru

Knocked this one out of the park. There were so many good flavors here that it will totally make you forget about eating out. It takes a few steps to get it prepared and then a quick trip into the oven to finish off. You’ll definitely want to make this one a weekly/monthly meal.

Enchilada Ingredients (yields 12 enchilladas):

12 keto approved low carb tortillas
- I order from the Salsa Texan. You can find them on Facebook and order directly from them. Or, find the lowest carb tortilla in the store if that’s what you decide
Chicken, beef or both for filling
Shredded cheese for filling

Enchilada sauce Ingredients:

1 cup chicken broth
2tbs sour cream
1/2 cup heavy cream
1tbs grass fed butter
1 bag (2 cups) shredded cheese (your choice)
1 can diced green chiles
Salt/Pepper to taste
1tbs paprika – helps with reddish color and taste

Mexican Rice Ingredients:

1 bag (16oz.) riced cauliflower pearls
Shake or 2 of minced onion
1tbs dried cilantro
1tbs paprika
1tbs chives
1tbs minced garlic
2tbs avocado oil
1/2 cup salsa (red color and flavor)

Instructions:

Prepare your chicken or beef ahead of time. Once your meat is cooked, start stuffing your tortillas. Add some cheese and meat and roll tight. Place in a 9×11 baking dish. Continue rolling until your pan is filled. You can pack them in there pretty tight, don’t be shy. I found that 12 fit perfectly.

Now that our enchiladas are rolled, we need to make the sacue. In a medium sized sauce pan, add all of your ingredients for the sauce and simmer on medium-low. Continue to stir until it all thickens up. Do not rush the sauce because you don’t want to burn it.

Once your sauce is fully combined and thickened up, pour over the top of your enchilads in the 9×11 pan. Try to ensure it’s evenly poured over the each enchilada. If you have leftover, put it in the freezer. It freezes really well.

In your pre-heated 350 degree oven, place your enchilladas on the top rack. Bake for 40 minutes.

After 40 minutes of cooking, pull them out and sprinkle the top with more cheese and put back in the oven. Cook using the broiler on high for about 4-5 minutes.

While your enchilladas were cooking, prepare your mexican rice. In a large frying pan, add your cauli pearls and avocado oil on high. Add all over your spices and salsa and stir until well combined. Pan fry for only a few miutes to get hot because we don’t want the cauliflower to get soft and mushy.

Once everything is cooked, plate and enjoy. Add some sour cream and avocado/guac and take it to another level! Enjoy!

Who’s ready for Mediterranean night? I was going for more of a Mexican dish but I think it is actually more Mediterranean. Either way, this was fan-fricken-tastic. There were flavors hitting the taste buds all over, no joke. It seems like a lot of work, but trust me, it isn’t. Start marinading your chicken early, or at least 30 minutes before, and you’ll be in for a treat.

Ingredients:

Chicken:

3 large chicken breast(beaten to 1/2″ evenly) or 8 boneless thighs
1 bushel cilantro
1tsp lime zest
1/4 cup lime juice or squeeze 3 limes
3tbsp olive oil
Salt/pepper (to taste always)
1tsp cumin
3 cloves garlic, chopped

Cauli Rice:

1 bag (16oz) cauliflower pears
6tbs heavy cream
1/2 yellow bell pepper, diced
1/2 sweet onion, diced
1/2 cup cherry tomato, sliced in half
1tsp cumin
1tsp paprika
Salt/pepper to taste
1 small can green chilies
1tbs olive oil

Instructions:

If you have time, get your marinade for the chicken done early. In the blender/processor, add all of the marinade ingredients to the processor and blend until smooth.

Place your chicken into a gallon ziploc bag and dump your marinade in the bag. Rub the marinade in really good ensuring all of the chicken is coated. Place in fridge. If you do this early, pull out of fridge and massage the marinade in every couple of hours and flip the bag.

When it’s time to cook, heat up a cast iron pan or regular frying pan. Add some olive oil and cook on medium high until the temp is 165. Make sure you flip every so often.

In a separate pan, add some olive oil and sauté your onion, bell pepper and tomato. Once they have softened, add in your cauliflower pearls, green chilies, cumin, salt, pepper and paprika and cook on medium high for about 5 or 6 minutes. Once that starts to soften, add in your heavy cream. Reduce the heat and let simmer for 10-15 minutes.