Low Carb Meals // The Novice Chef

 

ACHIOTE CHICKEN

INGREDIENTS

• 3 roma tomatoes, cut into pieces
• 1 white onion, divided
• 1/4 cup lime juice, freshly squeezed
• 3 tablespoons achiote paste
• 3 cloves garlic, peeled and divided
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 8 boneless, skinless chicken thighs
• 1 tablespoon olive oil
• Cilantro, optional garnish

INSTRUCTIONS

1. Add the tomatoes, half of the onion, lime juice, achiote paste, 2 cloves of the garlic, cumin, salt and pepper to a large blender (or food processor) and blend until smooth.
2. Add the chicken to a large ziplock bag, then pour in the marinade and push as much air out of the bag as possible then seal. (You can also place the chicken in the marinade in a large bowl and cover with a lid or saran wrap.)
3. Let it marinate in the fridge for at least 3 hours, or overnight.
4. About 10 minutes before cooking the chicken, dice the remaining half onion and finely mince the last clove of garlic.
5. Heat the oil in a large skillet, over medium heat, then cook the onion until translucent, about 5 minutes. Stir in the garlic and cook for 30 seconds, or until it becomes fragrant.
6. Add the chicken with the marinade to the pan and let it sit without moving the chicken for about 5 minutes.
7. Flip the chicken over and let mixture simmer for another 8-10 minutes, or until the sauce has thickened to your liking.
8. Serve the chicken over arroz blanco and garnish with freshly minced cilantro, if desired.

NOTES

• To store: Seal in an airtight container in the fridge for up to 5 days. Reheat in the oven.
• To freeze: Seal in an airtight container in the freezer for up to 3 months. Reheat in the oven.

NUTRITION INFORMATION:

 

YIELD:

 4 

SERVING SIZE:

 1
Amount Per Serving: CALORIES: 426TOTAL FAT: 21gSATURATED FAT: 6gTRANS FAT: 0gUNSATURATED FAT: 15gCHOLESTEROL: 273mgSODIUM: 930mgCARBOHYDRATES: 7gFIBER: 1gSUGAR: 3gPROTEIN: 55g

CHILI COLORADO

INGREDIENTS

• 2 tablespoons oil (olive, vegetable, canola)
• 2 pounds chuck roast, cut into bite size pieces
• 5 dried guajillo chiles, with the stems, membranes and seeds removed
• 2 dried pasilla chiles, with the stems, membranes and seeds removed
• 1 dried ancho chile, with the stems, membranes and seeds removed
• 3 cups low sodium beef (or chicken broth)
• 2 bay leaves
• 2 teaspoons Mexican oregano
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 cup diced white onion
• 3 cloves garlic, finely minced

INSTRUCTIONS

1. Heat oil in a deep cast iron pan (or a medium dutch oven) over medium heat. Add the beef and let it brown for about 10 minutes, as you stir every so often to prevent burning.
2. Reduce the heat to low and let it continue to cook as the liquid (created by the beef) reduces.
3. In the meantime, heat a medium size pot of 5-6 cups of water over high heat and bring it to a boil.
4. Add the guajillo, pasilla and ancho chiles to the pot and let them boil for 10 minutes. Remove the pan from the heat.
5. Strain the chiles from the water (reserve 1 cup of the water) and add the chiles to a blender, or food processor, along with 1 cup of the reserved water from the pan and blend until smooth.
6. Strain the sauce, through a strainer, into the pot with the beef. Add in the beef broth, bay leaves, oregano, cumin, coriander, salt and pepper and stir to combine.
7. Bring the heat back up to medium and let it boil for 5 minutes. Reduce the heat to low and cover the pan with a lid slightly offset to let a bit of the steam escape. Let it cook for 45 minutes. 
8. Add the onion and garlic and stir to combine. Let it continue to cook for another 15 to 30 minutes, or until the onions have become soft and the sauce reaches your desired thickness. (If your sauce becomes too thick, add a little extra water that the chiles cooked in, as needed.)
9. Remove the pan from the heat and serve as desired. We serve ours over Mexican rice, with corn tortillas, and freshly chopped cilantro.

NOTES

Storage: This dish can be stored in an airtight container in the fridge for up to 5 days. You can reheat it on the stovetop or in a microwave. Just make sure that you cover the container with a paper towel in the microwave so it doesn't splatter!

NUTRITION INFORMATION:

 

YIELD:

 4 

SERVING SIZE:

 1

Amount Per Serving: CALORIES: 1117TOTAL FAT: 71gSATURATED FAT: 26gTRANS FAT: 3gUNSATURATED FAT: 39gCHOLESTEROL: 336mgSODIUM: 800mgCARBOHYDRATES: 16gFIBER: 4gSUGAR: 6gPROTEIN: 103g

Creamy White Chicken Chili

INGREDIENTS

• 1/4 cup cornmeal
• 1/4 cup milk
• 2 tablespoons butter
• 1 large yellow onion, diced
• 2 jalapenos, seeded and minced
• 4 cloves garlic, minced
• 1 8 oz can green chilies
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon cayenne pepper (or to taste)
• 1/2 teaspoon kosher salt
• 4 cups chicken stock
• 3 cups cooked & shredded chicken (about 4 breasts)
• 2 (14 oz) cans cannellini beans, rinsed and drained
• green onions, chopped
• mozzarella cheese, shredded
• sour cream

INSTRUCTIONS

In a small bowl, whisk together cornmeal and milk. Set aside.

In a dutch oven (or a heavy bottomed pot), melt butter over medium-high heat. Add onion and jalapeno, cooking until soft - about 5 minutes.

Stir in garlic and green chilies and cook for 30 more seconds. Add spices (chili powder, cumin, cayenne pepper, kosher salt) and cook for 1 minute.

Add chicken stock, shredded chicken and cannellini beans. Bring to a low boil. Cover and simmer, stirring occasionally, for 20 minutes.

Stir in the cornmeal and milk mixture. Continue simmering for another 10 minutes, stirring occasionally. Remove from heat and let stand for 10 minutes to thicken before serving.

Divide among 4 bowls and top with green onions, mozzarella cheese and a dollop of sour cream! Enjoy!

NOTES

inspired by Pinch Of Yum4

NUTRITION INFORMATION:

 

YIELD:

 4 

SERVING SIZE:

 1
Amount Per Serving: CALORIES: 466TOTAL FAT: 19gSATURATED FAT: 8gTRANS FAT: 0gUNSATURATED FAT: 9gCHOLESTEROL: 107mgSODIUM: 831mgCARBOHYDRATES: 34gFIBER: 5gSUGAR: 7gPROTEIN: 40g