White Scalloped Potatoes

White Scalloped Potatoes

Serves: 3

Macros per serving: C31 F13 P12

Ingredients:

• 1 lb Peeled Russet Potatoes
• 1/4 (14 g) Shredded Parmesan
• 1/2 c (56 g) Shredded Gruyere
• 1/3 c (90 ml) Heavy Cream
• 1/3 c (90 ml) 2% Milk
• 2 cloves (10 g) Minced Garlic
• 1/4 tsp Dried Thyme
• 1/4 tsp Nutmeg
• 1/2 tsp Salt
• 1/8 tsp Pepper
• 1/4 tsp Onion Powders

Directions:

1. Wash and peel potatoes
2. Slice potatoes into thin slices (about 1/4inch thick)
3. Spray Crock Pot with non-stick spray
4. Place one layer of potatoes int the crock pot and top with some cheese. Repeat till all the cheese and potatoes are in the crock pot
5. In a bowl combine the cream, milk and seasonings, mix and then pour over the potatoes
6. Cover and cook on high for 4-6 hours. (I transferred mine to a pan and broiled on low for 8 mins to brown the cheese on top but this is not needed)
7. Serves 3. To get the exact serving size, weight the cooked food and divide the weight by 3 (mine was about 110g)

Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

Serves 6

Macros per enchilada: F16 C12 P32

Ingredients:

• 6 Low Carb Tortillas (I used Kroger)
• 1.5 c (224 g) Shredded Monterey Jack Cheese
• 12 oz cooked Shredded Chicken
• 2 tbsp (28 g) Butter 
• 2 tbsp (28 g) Flour
• 1+1/3 c (320 g) Chicken Broth
• 1/3 c (80 g) Fat Free Sour Cream
• 1/3 c (80 g) Plain Greek Yogurt
• 1 stalk (7 g) chopped Green Onion
• One 4oz can diced Green Chiles
• 1/3 + 1/8 tsp Salt
• 1/3 tsp Chili Powder
• 1/8 tsp Cumin
• 1/3 tsp Onion Powder
• pinch of Red Pepper Flakes

Directions

1. Heat oven to 350
2. Spray casserole dish with non stick spray
3. In one tortilla, put 2 oz of cooked chicken and 3 tbsp (19 g) of cheese and roll into an enchilada. Place enchilada in the casserole dish. Repeat for remaining 5 tortillas.
4. In a medium sauce pan, over medium heat, melt the butter and whisk in the flour.
5. While stirring, pour in the the chicken broth and bring to a simmer 
6. Keep stirring and reduce heat to low until broth gets thick
7. Remove from heat and let cool for 2-3 mins
8. Stir in sour cream, greek yogurt, chopped onions and chilis and seasonings
9. Pour over enchiladas
10. Put 1.5 tbsp (9 g) of cheese on top of each enchilada
11. Place in over and bake for 25-30 mins
12. Once done baking, broil on high for 2-3 mins to brown the cheese

Chicken Fried Cauli-Rice

Fried Chicken Cauli-Rice

Macros: C12 F6 P34

Ingredients:

• 2 large, Egg
• 6 Tbsp Liquid Egg Whites (92 g)
• 10 oz Boiled Shredded Chicken Breast (cooked)
• 3 tsp Sesame Oil (15 ml)
• 1/3 C Soy Sauce (80 ml)
• 1.5 tsp Garlic Powder
• 2 containers Green Giant Riced Veggies Cauliflower Medley

Directions: 

1. Scramble eggs and egg whites
2. Put oil in a large pan that has a lid, heat on medium/high until oil is hot
3. Add in all remaining ingredients and turn heat down to low/medium and cover with the lid
4. Cook until there is no more moister at the bottom of the pan
5. Serves 4 (about 260g per serving)

Crock Pot Chicken Fajitas

Crock Pot Chicken Fajitas

Macros: C10 F3 P23

Serves 8

Ingredients:

• 2 lb raw Boneless Skinless Chicken Breast
• 1 Large Yellow, Green and Red Pepper (total 15oz)
• 1 Onion (9 oz)
• 2 tsp (4 cloves or 15g) chopped Garlic
• 1 10 oz can Rotel -  Diced Tomatoes and Green Chilies (Do not drain)
• 3 Tbsp (40 g) Lime Juice
• 1 10 oz (30 g) Taco Seasoning packet
• 1/8 tsp (1 g) Crushed Red Pepper Flakes
• 1 tsp (4 g) Cumin
• 1 tsp (8 g) Salt

Directions:

1. Spray crockpot with nonstick spray
2. Cut chicken breasts into strips
3. Place chicken in crock pot
4. Cut the tops and bottoms off of the three peppers and throw away
5. Cut peppers into thin strips. Place in crock pot
6. Cut the top and bottom off of the onion and remove the first layer. Cut onion into thin strips and place in crock pot
7. Put Garlic in  crock pot
8. In a bowl mix the remaining ingredients and then pour over peppers and onions
9. Turn crock pot on low for 6-8 hours or low for 4-6 hours
10. When done cooking, fork out the chicken breasts and cut into small strips
11. Dump the veggies into a strainer to drain out the juices 
12. Serving sizes based on 8 servings: Veggies 2 oz Chicken 2.3 oz

BodyByBree Sweet Potato Breakfast Casserole

BodyByBree Sweet Potato Breakfast Casserole 

Macros based on 6 Servings: C18 F14 P35.5
Macros based on 6 Servings: C13.5 F11 P27

Serves 6-8

Ingredients: 

• 18 oz (2 large) peeled raw Sweet Potato (the orange kind)
• 16 oz raw Jennie-O Mild Lean Turkey Sausage
• 8 tablespoons (120g ) El Paso Diced Green Chilies 
• 2 cups (240 g) Shredded Reduced Fat Mexican Style Blend Cheese (Kroger) (Or any cheese that is close to F5g P7g per 1/4 C)
• 2 cups (480g) Unsweetened Vanilla Almond Milk  
• 10 oz (1+1/8 C) 100% Egg Whites 
• 2 full Eggs
• 1 tsp (8 g) salt
• 1/2 tsp (2 g) paprika
• 1 tsp (2 g) oregano
• 1/2 tsp (1 g) black pepper
• 1/4 teaspoon (1 g)garlic powder
• 1/4 teaspoon dry mustard. 

Directions:

1. Heat oven to 375
2. Line a casserole dish with tin foil and spray with non stick spray
3. Peel sweet potatoes and either shred, or slice into thin pieces (I used my ribbon setting on my spiralizer) 
4. Place potatoes in the lined casserole dish evenly and sprinkle with salt
5. Place in oven for 15 mins
6. While potatoes are cooking, pan fry the sausage 
7. Place cooked sausage, green chilis and cheese evenly on top of the cooked potatoes
8. Mix all remaining ingredients together in a bowl and pour on top of potatoes 
9. Cook uncovered for 40 mins or until center of eggs is cooked all the way through
10. Serves 6-8 (one serving based on a 6 serving is about 10.5 oz, based on an 8 serving 7.5oz)

Garlic Parmesan Mashed Potatoes

Garlic Parmesan Mashed Potatoes

Macros: C32 F5 P7

Serves 4

Ingredients: 

• 12 oz raw Red Potatoes
• 1 tbsp (15 g) Olive Oil
• 6 tsp (15 g) 100% Grated Parmesan Cheese
• 3/4 tsp (3 g) Garlic Powder
• 1/2 c (4 oz) Unsweetened Vanilla Almond Milk
• 1/8 tsp Pepper
• 1/2 tsp (4g) Salt

Directions:

1. Boil Potatoes in salt water until they are soft but not mushy
2. Drain water
3. Mix all ingredients together with a mixer
4. Serves 4 (about 120g)

Italian Tortellini Soup

Italian Tortellini Soup

Macros: C42 F17 P37

Serves 5-8

Ingredients:

• 16 oz Jennie-O Mild Lean Turkey Sausage
• 1 Medium White Onion diced (200 g)
• 20 g chopped Garlic
• 2 oz chopped Spinach
• 1/4 tsp Red Pepper Flake
• 6 cup (3 cans) Chicken Broth
• 1/4 tsp Pepper
• 1 tsp Salt
• 2 tsp Basil
• 1 can (410 g) Diced Tomatoes In Tomato Juice (not drained)
• 1 bag (5 cup) Kroger Frozen Cheese Tortellini
• 60 g 100% Grated Parmesan Cheese

Directions:

1. Brown Sausage.
2. Chop Onion, Garlic and Spinich
3. Add ingredients in a crockpot and cook on low for 4-6 hours or high for 2-3 hours
4. Macros are based on the soup producing 5 servings. This serving size is about 590g