Gluten Free, Low Carb Chicken Parmesan Meatloaf
1 lb ground chicken
1 egg
1/4 cup almond flour
1 tbsp Italian seasoning
2 tbsp minced garlic
1 tsp salt
1/2 tsp pepper
1 tbsp onion flakes
1 c grated carrots
Mix everything. Bake at 350 for 25 mins. Remove and add spaghetti sauce of choice and a sprinkle of Parmesan cheese and mozzarella. Return to oven for another 20 -30 mins until cooked through.
Showing posts with label ground chicken. Show all posts
Showing posts with label ground chicken. Show all posts
Sunday, September 16, 2012
Tuesday, February 3, 2009
Turkey Spinach Burritos Pockets
Turkey Spinach Burrito Pockets -
6 Low Carb Tortillas (or regular if you don't care about carb counting)
1 lb ground turkey/chicken
1 6 oz bag of washed baby spinach, chopped
1 med onion, chopped
4 cloves garlic, minced
2 Tbsp olive oil
1/2 cup salsa
3/4 - 1 cup Feta Cheese
8 oz. Mexican cheese blend
2-4 tsps salt
1 tsp pepper
Heat oven to 350. Heat non-stick skillet at Med-High heat until pan is hot. Add olive oil and garlic, reduce heat to medium. Allow garlic to release flavors (You'll know it's done when you begin to smell the garlic) approximately 3 minutes. Add chopped onion to pan and saute until onions are translucent. Add 1 tsp salt and 1/2 tsp of pepper to onion mixture.
Add ground turkey/chicken to pan. Break up meat as it begins to cook. Once it starts browning, add another tsp of salt and remaining pepper. Cook until meat is brown throughout. Add spinach in portions, stirring to allow it to cook down. Once spinach is wilted, add approximately 3/4 c. of salsa.
Lay out tortillas on a large baking sheet. Put approximately 1 TBSP Feta in the center of each tortilla. Add 1 TBSP Mexican Cheese blend on top of Feta. Spoon a ladle full of spinach mixture on top of cheeses. Fold sides of tortilla in, then fold top over bottom and roll until you have a squarish looking pocket. Flip over so that seam side is down. Spoon 1 Tbsp of Salsa on the top of the burrito pockets and sprinkle cheese for garnish.
Bake in oven for 10 minutes to allow flavors to mix and burritos to heat through.
Enjoy!
6 Low Carb Tortillas (or regular if you don't care about carb counting)
1 lb ground turkey/chicken
1 6 oz bag of washed baby spinach, chopped
1 med onion, chopped
4 cloves garlic, minced
2 Tbsp olive oil
1/2 cup salsa
3/4 - 1 cup Feta Cheese
8 oz. Mexican cheese blend
2-4 tsps salt
1 tsp pepper
Heat oven to 350. Heat non-stick skillet at Med-High heat until pan is hot. Add olive oil and garlic, reduce heat to medium. Allow garlic to release flavors (You'll know it's done when you begin to smell the garlic) approximately 3 minutes. Add chopped onion to pan and saute until onions are translucent. Add 1 tsp salt and 1/2 tsp of pepper to onion mixture.
Add ground turkey/chicken to pan. Break up meat as it begins to cook. Once it starts browning, add another tsp of salt and remaining pepper. Cook until meat is brown throughout. Add spinach in portions, stirring to allow it to cook down. Once spinach is wilted, add approximately 3/4 c. of salsa.
Lay out tortillas on a large baking sheet. Put approximately 1 TBSP Feta in the center of each tortilla. Add 1 TBSP Mexican Cheese blend on top of Feta. Spoon a ladle full of spinach mixture on top of cheeses. Fold sides of tortilla in, then fold top over bottom and roll until you have a squarish looking pocket. Flip over so that seam side is down. Spoon 1 Tbsp of Salsa on the top of the burrito pockets and sprinkle cheese for garnish.
Bake in oven for 10 minutes to allow flavors to mix and burritos to heat through.
Enjoy!
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