Pcos Support
Happy Tuesday...Happy Groundhog Day...RECIPES
So how are you feeling? I'm so excited that you get to go home today, your journey is really starting! Welcome to the LOSER'S BENCH!!
Here's an excellent (if I do say so myself) recipe that I actually just invented yesterday (but will go down in the annals of history as the first time I ever made up a recipe perfectly on the first try!
)
Sleevey's Enchilada Casserole
4 chicken breasts (about 8 oz each)
lots of ground red pepper, garlic powder, and kosher salt
1 cup soft cream cheese
1/2 cup diced green chiles - I used canned
1 1/2 cups 2% cheese, shredded (I used Mexican blend but I bet cheddar would work just dandy)
10 small corn tortillas (I used Mission's extra thin version to save on carbs)
about a cup of enchilada sauce
1 1/2 cups regular cheddar, shredded
Place chicken breasts in a saucepan with enough warm, well-salted water to cover them. Bring to a boil, then lower to a simmer until chicken is about 75% cooked. Break breasts apart with forks and add plenty of ground red pepper and garlic powder. Make sure the spices dissolve in the water and continue to simmer until chicken is cooked through. Remove chicken pieces with a slotted spoon, set aside on a plate to cool. Reserve about 1/2 cup of the cooking liquid.
Combine cream cheese, chiles, and 2% cheese in a mixing bowl. Add a little cooking liquid from the chicken - maybe 2 tbsp. Shred cooled chicken and add to the cream cheese mixture, combine well. Add a little more cooking liquid as needed.
Pour a little enchilada sauce on a plate and more in the bottom of a baking dish. Coat tortillas in sauce and layer on top of the sauce - tear them into pieces to make a solid layer (minimize overlap). Spoon some chicken mixture on top and gently spread out. Repeat with another layer of sauce-dipped tortillas, then another of chicken mixture. Finish with sauce-dipped tortillas and finally the regular cheese. Bake at 350 for about 30 minutes.
Makes 18 servings: 200 cal, 10.5 g fat, 5.5 g carbs, and 18 g protein per serving.
Whole recipe contains 3550 cal, 191 g fat, 100 g carbs, and 330 g protein.
Also, here are some great recipe blogs that I draw SO much inspiration from:
The World According to Eggface
Eating Well...Living Thin
The Lighter Side of Low Carb
Kalyn's Kitchen
And of course, I post all my favorite wls recipes on my own blog - My Life with Sleevey.
Here's an excellent (if I do say so myself) recipe that I actually just invented yesterday (but will go down in the annals of history as the first time I ever made up a recipe perfectly on the first try!
)Sleevey's Enchilada Casserole
4 chicken breasts (about 8 oz each)
lots of ground red pepper, garlic powder, and kosher salt
1 cup soft cream cheese
1/2 cup diced green chiles - I used canned
1 1/2 cups 2% cheese, shredded (I used Mexican blend but I bet cheddar would work just dandy)
10 small corn tortillas (I used Mission's extra thin version to save on carbs)
about a cup of enchilada sauce
1 1/2 cups regular cheddar, shredded
Place chicken breasts in a saucepan with enough warm, well-salted water to cover them. Bring to a boil, then lower to a simmer until chicken is about 75% cooked. Break breasts apart with forks and add plenty of ground red pepper and garlic powder. Make sure the spices dissolve in the water and continue to simmer until chicken is cooked through. Remove chicken pieces with a slotted spoon, set aside on a plate to cool. Reserve about 1/2 cup of the cooking liquid.
Combine cream cheese, chiles, and 2% cheese in a mixing bowl. Add a little cooking liquid from the chicken - maybe 2 tbsp. Shred cooled chicken and add to the cream cheese mixture, combine well. Add a little more cooking liquid as needed.
Pour a little enchilada sauce on a plate and more in the bottom of a baking dish. Coat tortillas in sauce and layer on top of the sauce - tear them into pieces to make a solid layer (minimize overlap). Spoon some chicken mixture on top and gently spread out. Repeat with another layer of sauce-dipped tortillas, then another of chicken mixture. Finish with sauce-dipped tortillas and finally the regular cheese. Bake at 350 for about 30 minutes.
Makes 18 servings: 200 cal, 10.5 g fat, 5.5 g carbs, and 18 g protein per serving.
Whole recipe contains 3550 cal, 191 g fat, 100 g carbs, and 330 g protein.
Also, here are some great recipe blogs that I draw SO much inspiration from:
The World According to Eggface
Eating Well...Living Thin
The Lighter Side of Low Carb
Kalyn's Kitchen
And of course, I post all my favorite wls recipes on my own blog - My Life with Sleevey.
"Whether you think you can or think you can't, you're right." - Henry Ford
Weights: highest = 520; before pre-op diet = 510; day of surgery = 494; goal = >200
Check out my blog - My Life with Sleevey. And add me as a friend to see my pics!
Weights: highest = 520; before pre-op diet = 510; day of surgery = 494; goal = >200
Check out my blog - My Life with Sleevey. And add me as a friend to see my pics!
