Today, I made myself a great protein snack. Since it is Cinco de Mayo, I decided to go “Mexican”–but low-carb. It was My low-carb enchilada. It is easy to make and I have enough for 3-4 at a time, so I make a few and refrigerate. This way I don’t have to cook nightly, but if you have the ingredients and you have done this more than once, it shouldn’t take more than 10 minutes to do this. You just need a stove and a flat pan.
Here is the link to the recipe.
Here was what I made today. One for today, two for other days. I used low-carb tortilla, non-fat sour cream, low-sodium turkey meat (diced), lite Mexican blend cheese. A couple of minutes each side cooked–whallah!
YUM! Happy Cinco de Mayo!