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 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!
Tonight, I made the recipe that I posted today on the Supreme Taco Bell-esq meal. It took about 10 minutes to do the whole thing.
I used Sonoma Carb Cutting Tortillas from Trader Joes (other markets too). 4 net carbs per tortilla. I made the recipe that I posted today. I made a combo of an enchilada and burrito. I warmed the tortillas in the microwave, then put on a combo of my own version of the recipe. So, I put in cut up turkey slices, taco seasoning, mozzarella and cheddar cheese, then on top a layer of diced tomatoes and lettuce and instead of sour cream, used something that tasted similar and was less carbs (picked up at Trader Joes)–Creme Fraiche (in the cheese spread section).
I folded it all like a burrito, and placed them face down and closed up onto a oiled hot pan and cooked for a few minutes. turned them and did it on the other side. I warmed Trader Joe’s enchilada sauce and when I removed the wrapped tortilla and put it on the plate, I drizzled hot enchilada sauce on it. It was really tasty. I ate two (less than 10 carbs) and my husband had two and he really liked them a lot. My fear is that if I keep up cooking so good, he may want to eat at home all of the time!