Sour Cream Chicken Enchiladas

Ingredients

• 12 whole Corn Tortillas
• Canola Oil, For Frying
• Cooked shredded chicken
• 1 can (20 Ounce) Enchilada Sauce
• 2 cups Sour Cream
• 3 cups Sharp Cheddar Cheese, Grated
• 1 cup Sliced/chopped Green Onions
• 1/2 teaspoon Ground Cumin
• 1/4 teaspoon Cayenne Pepper

  Preparation Instructions

  Preheat oven to 375 degrees.
  Mix together chicken, sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper.
  Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.
  Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don't allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.
  (If there's any sour cream mixture left over, use it as a dip for tortilla chips!)
  Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.
  Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.

Beef & Mushroom Stroganoff

 Low carbohydrate, low sodium & high potassium!

Ingredients

• 2 teaspoons plus 1 tablespoon canola oil, divided
• 1 pound flank steak, trimmed
• 4 large portobello mushrooms, stemmed, halved and thinly sliced
• 1 large onion, sliced
• 3/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 3 tablespoons all-purpose flour
• 1 14-ounce can reduced-sodium beef broth
• 2 tablespoons dry white wine
• 1 tablespoon red-wine vinegar
• 1/2 cup reduced-fat sour cream
• 4 tablespoons chopped fresh chives, or parsley

Preparation

1. Heat 2 teaspoons oil in a large skillet over high heat until shimmering but not smoking. Add steak and cook until browned on both sides, 3 to 4 minutes per side. (The meat will be rare, but will continue to cook as it rests.) Transfer to a cutting board and let rest for 5 minutes. Cut lengthwise into 2 long pieces then crosswise, across the grain, into 1/4-inch-thick slices.
2. Heat the remaining 1 tablespoon oil in the pan over medium heat. Add mushrooms, onion, thyme, salt and pepper and cook, stirring often, until the vegetables are very tender and lightly browned, 8 to 12 minutes. Sprinkle flour over the vegetables; stir to coat. Stir in broth, cognac (or brandy) and vinegar and bring to a boil, stirring often. Reduce heat to a simmer, and continue cooking, stirring often, until the mixture is thickened, about 3 minutes. Stir in sour cream, chives (or parsley), the sliced steak and any accumulated juices. Bring to a simmer and cook, stirring, until heated through, 1 to 2 minutes more.

Crispy Cilantro & Lime Chicken Thighs

Ingredients

1. 4 ( 1 1/4 lb) chicken thighs
2. 2 tbsp cilantro ( chopped)
3. 2 tsp lime zest
4. 1 1/2 tsp kosher salt
5. 1 tsp fresh cracked pepper
6. 1 tbsp olive oil
7. 2/3 cup low sodium chicken stock
8. 2 tbsp lime juice

Directions

Remove bones and excess skin from chicken thighs, leaving skin intact. Combine cilantro (reserve 1/2 tbsp), lime zest, salt, & pepper. Rub mixture all over chicken. Heat 1 tbsp oil in a non stick skillet over medium heat, add chicken skin side up, and cook 5 minutes, turn chicken skin side down and place a heavy pot or skillet on top of the chicken, this will help the skin get really crispy. Cook the chicken for 10-12 minutes or until cooked through.
Transfer chicken to plate, set aside. Pour out all grease and oil from pan and add the lime juice, then add the chicken stock, let this reduce down on medium heat for about 3-4 minutes. Spoon over chicken.