DIRECTIONS: Preheat oven to 375 F/190C. Spray 7X11 inch or 8X8 inch casserole pan with nonstick spray or olive oil. Put cottage cheese in a colander placed in the sink and rinse thoroughly with cold water to wash off the “cream”, then let drain. Wash zucchini, cut lengthwise into fourths, Read more…
INSTRUCTIONS Preheat the oven to 350 degrees. Mix together the shredded chicken, garlic powder, salt, pepper, cream cheese, 1 CUP SALSA VERDE, sour cream, and green chilis. In a 9 x 13″ dish line up the zucchini’s with the inside facing up. Stuff each zucchini with about 2 Tablespoons of Read more…
INSTRUCTIONS Heat large lidded skillet over medium low heat, add coconut oil, minced garlic and sliced onions and cook 3-5 minutes or until garlic is golden brown and onions are translucent, stirring frequently. Add prepared zucchini and squash and stir to combine, cover with lid and cook for another 5-10 Read more…
Instructions First you’ll need to roast the chiles in order to peel the tough skin. Place the chiles under the broiler until blackened, about 5 minutes per side. Place the chiles in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. Read more…
Directions To prepare the round zucchini, first cut off any of the remaining stem. Then cut it into quarters, do so from the top so that it resembles something like apple wedges. Each of the four quarters should now be sliced into even-sized pieces. Prepare the remaining ingredients. Heat the Read more…
INSTRUCTIONS Rinse the can of beans in a colander and let drain as you prepare the eggs. In a large bowl, combine the eggs, milk, a pinch of salt, and pepper. Whisk until fairly smooth. Heat a large skillet over medium-low heat. Once hot, add the butter and let it Read more…
INSTRUCTIONS Preheat the oven to 400ºF. Stack the tortillas and then cut them into six equal sized wedges. Place the tortilla wedges in a bowl and drizzle the cooking oil over top. Gently toss the tortillas until they are well coated in oil. Spread the oil coated tortilla triangles out Read more…
INSTRUCTIONS In a small non-stick skillet, fry your egg until it is set. I like to leave the yolk just slightly runny but beware: the runnier the yolk, the less portable the quesadilla (and there is nothing worse than dripping egg yolk down the front of your shirt before you Read more…
INGREDIENTS 4 oz. Monterrey Jack or Pepper Jack, shredded 1 4 oz. can diced mild green chiles 1/4 bunch fresh cilantro, chopped 4 large eggs 4 fajita size 8″ diameter tortillas INSTRUCTIONS Drain the green chiles well. Add them to a bowl with the shredded cheese and chopped cilantro, and Read more…
Instructions Adjust oven rack to center position and preheat oven to 350°F. Grease a 9-inch glass pie plate (or comparably sized baking dish) with butter or spray with nonstick cooking spray. Evenly spread green chiles in the bottom of the prepared baking dish. Sprinkle grated cheddar on top. Set aside. Read more…