This was by far and away the best low carb meal I have ever made. Tons of amazing flavors. You won't be able to stop eating either of these dishes.
These recipes combine well together. I enjoyed mixing them, just like you do with the dishes on Thanksgiving.
Here are the 2 dishes:
Low Carb MexiCauli Rice
- Low Carb MexiCauli Rice
- Chicken with Green Chile and Jack
- Medium White Onion
- 1 Head Fresh Cauliflower
- Coconut Oil
- 1/2 Packet Mexican Seasoning
- 12 ounces of Salsa
- Salt and Pepper to taste
- 1/2 TBSP Garlic Powder, or Fresh Garlic to taste
Dice onion, and add it to a sauce pan with 1/4 stick butter and 2 TBSP coconut oil. Cook on medium heat until the onion is soft, but not caramelized.
Chop cauliflower into rice-like pieces and add to the pan with 1/2 cup water. Add in the 1/2 packet of Mexican season, garlic power, salsa and a 1/2 stick of butter.
Heat on low to medium heat until the cauliflower is al dente.
Chicken with Green Chile and Jack
- 2 pounds of Chicken
- 1 Medium Onion
- Cocounut Oil
- Salt and Pepper
- 2 TBSP minced Garlic
- 8-12 ounces of Green Salsa
- 2 Cans of Green Chiles, 4 ounces each
- 1 Cup Heavy Cream
- 1/2 Stick Cream Cheese
- 8-12 ounces of Sour Cream
- 8 ounces of Monterey Jack Cheese
- 3 TBSP Yellow Mustard
- 1 cup Chicken Broth
Cube chicken and cook on high heat with 1/2 stick butter and 2 TBSP coconut oil. When done, remove from heat and place the chicken in a bowl. Toss the liquid left in the pan.
Place chicken stock, heavy cream, garlic, salt, pepper, yellow mustard, onion, green chile, green salsa, cream cheese and sour cream in the pan. Cook on medium high heat for 15 minutes, allowing the mixture to reduce slightly.
Add the chicken back in, cook for another 5 minutes, pull off heat and mix in the monterey jack cheese.
Top with cold sour cream and jalapeno slices.