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Main Meal

BBQ Smoked Sausage And Couscous

August 12, 2019 by Stacy Craft 2 Comments

A 15 minute meal that will cost you less than $5 to prepare. This BBQ Smoked Sausage and Couscous is a weeknight family meal that everyone will enjoy!

4 Ingredients - 15 Minute Meal BBQ Smoked Sausage and Couscous

School is about to start and that has had me working on a big list of easy meals that I can get on the table quickly. Between homework, extra curricular classes and some kind of family time our nights will be jam packed soon. Not to mention nighttime routines like baths, lunch packing and setting clothes out for the next day. 

I need some super easy meals that will get everyone full without spending an hour in the kitchen prepping and cooking. This recipe is one of my go to meals when I haven’t planned something for dinner because even if the sausage is frozen it comes together really quickly.

Once you have made it a time or two, you won’t even need a recipe! This BBQ smoked sausage and couscous recipe is versatile, easy and cheap. 

Affiliate Links are used in this post. A small commission may be paid to me at no extra cost to you and that helps to support this page. Please see my disclosures page for additional information.

BBQ Smoked Sausage And Couscous

My little boy started exclaiming “a hot dog, a hot dog” today when he saw his plate on the table this evening. He loves hot dogs (and even though this isn’t a hot dog that just shows you how easy this will be to get your kids to eat!) It combines saucy sausage with cheesy couscous. What’s not to like? 

What You Need

  • Smoked Sausage
  • Parmesan Couscous
  • Chicken Broth 
  • Pale Ale Mustard Based BBQ Sauce
  • Parsley (For Garnish – Optional)

4 Ingredients for Quick Weeknight Supper - BBQ Sausage and Couscous

Directions

Start by slicing the sausage in about 1 inch pieces. 

Pour 2/3 cup chicken broth into a skillet over medium heat. Add in the sausage.

Smoked Sausage Simmering In Chicken Broth

Allow the sausage to absorb/cook down almost all of the liquid and the sausage to brown slightly. 

Once almost all of the liquid is absorbed, add 3 tablespoons of bbq sauce to the sausage and simmer for about 5 minutes on low.  The small amount of chicken broth combined with the BBQ sauce will create a thick glaze. 

Smoked Sausage Simmering In BBQ Sauce Glaze

Meanwhile, prepare your couscous according to the package directions. 

To serve, spoon couscous onto the plate and serve the sausage on top. Sprinkle with a little parsley. 

I usually serve this with a side salad or tonight, we ate it with a bag of frozen green peas that I warmed while cooking the BBQ smoked sausage and couscous. 

BBQ Sausage and Couscous 15 minute Weeknight Family Meal on a Budget

Why I Love This Meal

BBQ smoke sausage and couscous is a meal that I have been making for about 6 years now. I love it for several reasons and I will share those with you! These little tricks may make this a staple meal in your house too!

  • My whole family loves it! All the kids, teens to a 1 year old love it. No one ever complains and they always eat their meal. 
  • It is so versatile. Don’t have Parmesan Couscous? Use regular. No chicken broth? Saute the sausage in olive oil or a dry white wine. No Pale Ale Mustard BBQ sauce? Use a traditional bbq sauce.  I have done all of these & it is always still yummy.
  • I always have the ingredients! Just about every time I go to the store I grab a box of couscous and a rope of sausage. So I always have the stuff to make this simple supper.
  • Inexpensive. The cost to make this meal is low and makes for a budget friendly family meal. Read more about this below. 

Cost of BBQ Smoked Sausage and Couscous Meal

Aside from the ease of preparation and the fact that my kids will eat this without complaints, the cost is my next favorite thing. Since this meal uses just a few simple ingredients, you can keep your costs down while feeding your family. 

Smoked Sausage – $2.50
Couscous – $1.55
Pale Ale BBQ – $3.19 At Kroger (.319 for 3 tablespoons)
Chicken Broth –  $1.35 32 ounces ( .22 for 2/3 cup)

Total: $4.589 or about $1.15 per serving 

This recipe feeds our family of four. We do have two small children at our normal dinner table so they are not big eaters but my husband is a big eater and it works out to serve our family well. 

If my husband’s teen girls are over, I will double the recipe. 

Favorite Cooking Necessities


 

Other Easy Family Friendly Meals You Will Love

10 minute Black Bean Tacos

1 Rotisserie Chicken, 5 Lunches

3 Ingredient Slow Cooker Pulled Pork

Crack Chicken Puffs

Pimento Cheese Chicken Spaghetti

Print Recipe
BBQ Smoke Sausage And Couscous
Cook Time 15
Servings
Ingredients
  • 1 Smoked Sausage Link Rope (14 oz)
  • 2/3 Cup Chicken Broth
  • 3 TBSP Pale Ale BBQ Sauce (or Your Favorite Bbq Sauce)
  • 1 Box Parmesan Couscous
  • 1 Tsp parsley (Optional Garnish)
Cook Time 15
Servings
Ingredients
  • 1 Smoked Sausage Link Rope (14 oz)
  • 2/3 Cup Chicken Broth
  • 3 TBSP Pale Ale BBQ Sauce (or Your Favorite Bbq Sauce)
  • 1 Box Parmesan Couscous
  • 1 Tsp parsley (Optional Garnish)
Instructions
  1. Slice the smoked sausage into 1 inch pieces.
  2. Add 2/3 cup chicken broth to a medium skillet and add sliced sausage.
  3. Cook sausage/broth over medium heat until most of the broth is absorbed and sausage is lightly browned.
  4. Reduce heat to low and add 3 Tablespoons of BBQ sauce to sausage and mix until all pieces are well covered.
  5. Sprinkle with parsley if desired.
  6. In another pot, prepare the couscous as directed on box.
  7. To serve, place desired amount of couscous on plate, top it with the BBQ smoked sausage.

Filed Under: Featured, Main Meal, Plan, Recipes

Pimento Cheese Chicken Spaghetti

August 6, 2019 by Stacy Craft Leave a Comment

A creamy chicken spaghetti recipe that uses a tub of pimento cheese from the deli department to add and extra layer of cheesy goodness. Pimento cheese chicken spaghetti will give you the traditional tastes of baked spaghetti but elevated to the next level. 

Pimento Cheese Chicken Spaghetti Baked Casserole

Pimento Cheese Chicken Spaghetti

Does your family have a few go to recipes that are used for special occasions? When I was growing up, my mom’s lasagna, manicotti and chicken spaghetti were always top picks for family birthday dinners and other special events. 

These go to casseroles are great because they feed a bunch, are relatively cheap and are crowd pleasers. As a mom of a blended family, our dinner table can have up to 7 people at it at any given time. So anything that makes everyone happy is a major accomplishment. 

My husband chose chicken spaghetti for our Saturday night dinner this week. So my mom’s chicken spaghetti came to mind. Her casserole is made with pimentos, bell pepper, cream soups and shredded cheese. Another popular variation on the dish is rotel chicken spaghetti which includes Velveeta and a can of Rotel. I have made both many times but I wanted something a little different. 

Not too long ago we went on a day date to a restaurant in a trendy area of our city. They had pimento cheese loaded fries and I had to try them. Those fries were amazing. Full of flavor and melty, cheesy goodness.

So when trying to come up with a spin on our traditional chicken spaghetti, pimento cheese chicken spaghetti seemed like a great choice. I mean if it works on French fries and bread, why not pasta? 

Affiliate Links are used in this post. A small commission may be paid to me at no extra cost to you and that helps to support this page. Please see my disclosures page for additional information.

Pimento Cheese Chicken Spaghetti Casserole

The pimento cheese chicken spaghetti was deliciously creamy and cheesy. Our kids from almost 2 years old to 18 all happily cleaned their plates.

And here is the best part. My husband said it was the best variation of chicken spaghetti that I had ever made. The kicker? He doesn’t think he like pimento cheese (insert evil laugh here!). 

Simplify the Prep

To make pimento cheese chicken spaghetti much easier, use the meat of a rotisserie chicken. Using a precooked chicken will drastically cut down on your prep time and make this easy enough for a weeknight meal. 

Another way to cut down on prep would be to use a pre-chopped, frozen seasoning blend of bell peppers. You could get the pepper and onion combo to really make this amazing but my husband despises onions so I skip those. 

I might be able to sneak pimento cheese into chicken spaghetti but I never sneak onions. It is a cardinal rule of our marriage. Plus he can find one onion speck in an entire casserole so it would never work even if I wanted to try. 

By using the pimento cheese, you also cut down on having to heat the cheeses together. When you make rotel chicken spaghetti, you have to melt down that Velveeta before putting it in the oven. Since the pimento cheese is already chopped small, it will melt enough when you add it to the hot spaghetti noodles. No need to warm on the stove before baking!

What Do You Need To Make Pimento Cheese Chicken Spaghetti?

Ingredients for Pimento Cheese Chicken Spaghetti Bake

To make this yummy baked spaghetti, you need just a few basic ingredients. 

  • Rotisserie Chicken or 2-3 Chicken Breasts
  •  12 ounce prepared Pimento Cheese 
  •  3 Tablespoons Butter
  •  Bell Pepper (and onion if you don’t have an onion hater like I do)
  •  2 cans cream of something soup (you can totally sub whatever you have, cream of mushroom, celery or chicken would all be fine)
  •  Cup of shredded cheese 
  •  Box of Spaghetti noodles

Deli Pimento Cheese and Rotisserie Chicken make this baked Chicken Spaghetti an Easy Weeknight meal

Can I Freeze It?

Absolutely! Chicken spaghetti is a great casserole to freeze on a freezer cook day. You can also build up your freezer stash without a huge freezer cooking day by prepping one for dinner and one for the freezer without a ton of extra effort. 

To freeze, prep the pimento cheese chicken spaghetti all the way up until the baking point, but don’t bake it! I like to use disposable foil pans when making things for the freezer. 

This is what it looks like unbaked. Look at those little chunks of pimento cheese. Don’t worry that cheese melts down perfectly in the oven (in case you have some pimento cheese haters in your house too).

Pimento Cheese Spaghetti Casserole Unbaked

You can also line your glass pyrex dish with aluminum foil. Then spread the spaghetti mixture in the pan and freeze until firm (an hour or two). Once it is firm enough to pop out of the pan, wrap it well with additional foil. When it is time to thaw and bake, just unwrap and place it back into your pan.  

The leftovers warm up well in the microwave too! I just drizzle about a teaspoon of water over that top before warming to help prevent the microwave from drying the pasta out. 

Pimento Cheese Chicken Spaghetti Casserole served with Lima Beans and Bread

Print Recipe
Pimento Cheese Chicken Spaghetti
Prep Time 30
Cook Time 30
Servings
Ingredients
  • 2 cooked Chicken Breasts shredded
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 1 12 oz prepared Pimento cheese
  • 1 green bell pepper chopped
  • 3 Tbsp Butter
  • 1 cup Shredded cheddar cheese
  • 1 16 oz box spaghetti cooked al dente
Prep Time 30
Cook Time 30
Servings
Ingredients
  • 2 cooked Chicken Breasts shredded
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 1 12 oz prepared Pimento cheese
  • 1 green bell pepper chopped
  • 3 Tbsp Butter
  • 1 cup Shredded cheddar cheese
  • 1 16 oz box spaghetti cooked al dente
Instructions
  1. Preheat oven to 350 degrees.
  2. Melt the butter in a small saucepan over medium heat.
  3. Saute the chopped bell pepper in the butter until soft.
  4. Cook spaghetti noodles and drain. Do not rinse.
  5. In a medium bowl, combine the shredded chicken, pimento cheese, bell pepper, cheddar cheese, and cream soups to the hot spaghetti noodles.
  6. Stir until the pimento and cheese is mostly combined and melted.
  7. Spread the spaghetti mixture into a greased 9x12 pan.
  8. Bake at 350 degrees for 25-30 minutes until hot and bubbling.

Filed Under: Featured, Main Meal, Plan, Recipes

Low Carb Bacon Cheeseburger Soup

July 1, 2018 by Stacy Craft 12 Comments

A creamy and rich low carb soup that comes together in just a few minutes using leftover grilled cheeseburgers. 

The Best Bacon Cheeseburger Keto Soup

Leftover Low Carb Keto Cheeseburger Soup - THM S Meal for a Healthy Lunch or Dinner
Leftover Low Carb Bacon Cheeseburger Soup Cover

(Affiliate Links are used in this post. A small commission may be paid to me at no extra cost to you and that helps to support this page. Please see my disclosures page for additional information.)

Burgers are a staple of summertime. Soup usually makes me think Fall and Winter. But when I am eating low carb, soups are such an easy way to get a satisfying and simple meal.

So I broke the rules and ate soup in the 90 degree heat. I have air conditioning and I lived through it (and loved it)!

This low carb bacon cheeseburger soup was made even easier and more flavorful by using leftover cheeseburgers from the night before.

My husband grilled cheeseburgers the night before and we had one of our staple dinners, Cheeseburger Salad. The next day at lunch I was trying to find something quick and tasty. I saw the leftover burgers and it hit me. I could make a low carb bacon cheeseburger soup, use my leftovers, and have a yummy meal. Win.

Low Carb Bacon Cheeseburger Soup

We follow the Trim Healthy Mama plan at our house so this is a THM S Meal because of the cheese, cream and red meat. If you follow another low carb plan, this will fit within that or your Keto lifestyle. (See how I lost 22 lbs postpartum in 3 months with THM)

While looking at recipes, I first saw a cheeseburger soup on i Save A 2 Z. I made some small modifications and added in leftovers to make this soup delicious and budget friendly by using leftovers.

Start by prepping your bacon. Make this even easier by using bacon bits that you already have or cook your bacon in your soup stock pot to make it a one pot meal like I did.

Uncooked Bacon

The Leftovers

Chop your leftover cheeseburgers up into bite size pieces.

You can use cooked ground beef in the soup but the leftover burgers really amp up the flavor of the soup. Plus you get to use up leftovers from your bbq! Don’t let your money get tossed out by not eating your leftovers.

Chopped Leftover Grilled Cheeseburger

Add your butter, seasonings, bone broth, marinara and shredded cheese. I use the Bone beef broth from Walmart as an easy way to increase the nutritional value. Add your cream cheese.

Low carb bacon cheeseburger soup simmering

My cheese grater broke recently so I had to get creative with my pot strainer to get my cheese shredded! It wasn’t easy but it worked. There is a hack for you if yours breaks too! Do what you have to do to get dinner on the table! #momlife

Low Carb Cheeseburger soup with Grated Cheese

Add your chopped burgers and bacon bits. Next, add in your heavy cream and simmer it all together. (Don’t mind my amazing clip on spoon that is taking up 1/2 the picture!)

Cream added to Cheeseburger Soup

Cheeseburger Soup Toppings

Top the soup with your choice of dill pickle slices (sounds weird but so good), more shredded cheese and sliced jalapenos.

Low Carb Cheeseburger Soup - Keto - THM S Meal Using Leftover Burgers

Your leftover low carb bacon cheeseburger soup is rich and decadent. The leftover burgers really give this soup a burger in a bowl taste. I hope you try it to use your leftovers and have a yummy lunch or dinner for the family. Don’t forget to see the can’t miss cheesy salsa chicken recipe that also fits with Keto/low carb/ THM S. And if you are looking for more ways to use your leftovers,  here are 5 ways to use your chicken.

 

 

Print Recipe
Low Carb Bacon Cheeseburger Soup
Leftover Low Carb Bacon Cheeseburger Soup Cover
Course Soup
Cook Time 30 minutes
Servings
Ingredients
  • 5 Slices bacon
  • 3-4 Leftover Cheeseburgers (or 1 lb Ground Beef)
  • 2 tbsp Butter
  • 1/4 cup Marinara Sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 3 cups Bone Beef Broth (or regular beef broth)
  • 2 tsp Mustard (yellow, spicy or dijon)
  • 1/2 tsp Black Pepper
  • 1/2 tsp Red Pepper Flakes
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1 cup Shredded cheddar cheese
  • 3 oz Cream cheese
  • 1/2 cup Heavy Cream
Course Soup
Cook Time 30 minutes
Servings
Ingredients
  • 5 Slices bacon
  • 3-4 Leftover Cheeseburgers (or 1 lb Ground Beef)
  • 2 tbsp Butter
  • 1/4 cup Marinara Sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 3 cups Bone Beef Broth (or regular beef broth)
  • 2 tsp Mustard (yellow, spicy or dijon)
  • 1/2 tsp Black Pepper
  • 1/2 tsp Red Pepper Flakes
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1 cup Shredded cheddar cheese
  • 3 oz Cream cheese
  • 1/2 cup Heavy Cream
Leftover Low Carb Bacon Cheeseburger Soup Cover
Instructions
  1. Cook your bacon until desired consistency. (I did this until cooked through but not completely crisp). Tear or chop into bacon bit pieces.
  2. Chop your cooked cheeseburgers into bite sized pieces. If using ground beef, cook and drain off any fat.
  3. Add butter, spices, bone broth, mustard, shredded cheese and marinara and simmer over medium heat for about 5 minutes.
  4. Add cream cheese to the mixture and allow it to melt into the soup for about 5 minutes or until completely melted. (You can let this simmer longer to allow the flavors to develop more if you would like).
  5. Add the heavy cream.
  6. Add the cheeseburgers and bacon bits.
  7. Simmer for 10 minutes.
  8. Garnish with additional shredded cheese, jalapeno slices, and dill pickle slices.

Filed Under: Featured, Main Meal, Plan, Recipes, Trim Healthy Mama Tagged With: burger, Cheap, Inexpensive, Keto, leftovers, low carb, recipe, soup, THM S, Trim Healthy mama

Low Carb Cajun Shrimp Casserole

December 18, 2018 by Stacy Craft 3 Comments

A low carb cajun shrimp casserole that contains the cajun holy trinity and plump shrimp in a rich and creamy sauce over cauliflower rice.

Low Carb Cajun Shrimp Casserole for Keto Diet. Easy recipe for a Trim Healthy Mama S Meal (THM). The traditional rice base is replaced with Cauliflower rice for added vegetables and lower carbs.

Holidays at my Granny’s house were always special. She loved cooking and I remember going to her house at Christmas and eating a gorgeous shrimp casserole and her famous coconut cake that looked beautiful and tasted amazing.

My Granny has been in heaven for many years now and oh how I wish that I could talk to her again. To let her know that as an adult, I share her love for cooking and baking. So when I found her Shrimp Vegetable Casserole in an old church cook book the other day, I just had to make it.

(Affiliate Links are used in this post. A small commission may be paid to me at no extra cost to you and that helps to support this page. Please see my disclosures page for additional information.)

Granny’s Shrimp and Vegetable Casserole

Old church cookbooks are just an absolute dream. I love the classic recipes and simplicity of the books. No pictures. Just simple recipes written out by the ladies of the church. Their names signed with pride under each casserole or icebox pie.

Now, I’m not sure how my beautiful southern grandmother would feel about me changing up this recipe to make it keto and low carb friendly. Cauliflower rice did not exist when she was here on Earth with us and I have a feeling it would not have made her must eat list. However, she did like to tell you about her diet. She called it “reducing” so maybe she would have enjoyed it. I took a risk by creating a low carb cajun shrimp casserole inspired by her recipe and it turned out great.

Don’t get me wrong, I love her version with some delicious white rice to soak up that decadent shrimp sauce. But I can only enjoy that about once a year if I want to fit into my  jeans that I have been working so hard to get in after baby #2.

Low Carb Cajun Shrimp Casserole

After a few changes to Granny’s original recipe, this easy low carb cajun shrimp casserole will meet your keto diet requirements and leave you feeling happy instead of deprived. And it is pretty enough with the red peppers and green celery and bell pepper to serve at your Christmas holiday party.

Start by thawing your shrimp if it is frozen. I bought a bag of medium size precooked, peeled and deveined shrimp from Aldi to make life very easy.

Prep the Holy Trinity

Saute the celery, onion and bell pepper in butter or olive oil. Cook it until your desired tenderness because the oven time is short and it will not soften up much during the baking time.

Cook your cauliflower rice. You can buy the steam bag and do it in the microwave or cook it on the stove top. Whichever method you choose, make sure you drain it well so that your low carb cajun shrimp casserole doesn’t get watery. I also like to toss the cooked “rice” with about a tablespoon of olive oil and a sprinkle of salt and pepper. It is not necessary but I feel like it helps to make it taste a little less cauliflower-y.

Combine shrimp, sauteed vegetables and roasted red bell peppers and mix well.

Shrimp and the Holy Trinity for Low Carb Cajun Shrimp Casserole

In a second bowl, combine the mayo, heavy whipping cream, worcestershire, pepper and cajun seasoning.

Shrimp and sauce for casserole

Mix 1/2 of the mayo sauce with the cauliflower rice. Spread the rice evenly into an 8×8 or 9×9 greased casserole dish. Pour the shrimp mixture on top of the cauliflower rice. Pour the remaining sauce over the top. Do not mix the layers.

Bake uncovered at 350 degrees for 20 minutes.

Baked Low Carb Cajun Shrimp Casserole

My Granny topped her casserole with bread crumbs and butter. In my low carb cajun shrimp casserole, I didn’t use bread crumbs because I am following a low carb diet. I actually meant to try it with crushed pork rinds on top but I forgot.

I did top my low carb cajun shrimp casserole with a little grated parm right before serving. Everything is better with a little cheese right?

Low Carb Cajun Shrimp Casserole with Cauliflower Rice - Keto Friendly Recipe

Cooking with Old Recipes

I had such a fun time cooking my Granny’s shrimp casserole. Cooking this old family recipe gave me time to reflect and remember my sweet grandmother.

I have such fond childhood memories of sitting on the counter in her kitchen. She always had cookies or a cake for us to make with her when we visited. This was back when you could eat raw cookie dough or cake batter and not worry about dying of Salmonella (ignorance is bliss right?).

She would tell you to pour in some flour or sugar. “That’ll do” was her response when we had gotten enough of the ingredients into the bowl. To this day, I don’t know how she could eyeball the correct amounts! I can’t cook a thing without a measuring cup.

My Granny was a wife and loving mother of 4 boys, a grandmother to 5 and now has countless great grandchildren to look down on from heaven. She was a retired teacher and a member of Richland Presbyterian. She loved to cook, sew us big, poufy dresses, and work in her yard.

In loving memory of Geraldine F. Tabb

Print Recipe
Low Carb Cajun Shrimp Casserole
Servings
Servings
Ingredients
  • 1/2 small onion (diced)
  • 1/2 green bell pepper (diced)
  • 2 stalks celery (finely chopped)
  • 12 oz cauliflower rice
  • 1/4 cup roasted red pepper (diced)
  • 1/2 cup mayonnaise
  • 1/2 cup heavy whipping cream
  • 12 oz medium cooked shrimp (peeled and deveined)
  • 1 tsp cajun seasoning
  • 1 tsp worcestershire
  • 2 tbsp butter or olive oil
  • 1/2 tsp pepper
Servings
Servings
Ingredients
  • 1/2 small onion (diced)
  • 1/2 green bell pepper (diced)
  • 2 stalks celery (finely chopped)
  • 12 oz cauliflower rice
  • 1/4 cup roasted red pepper (diced)
  • 1/2 cup mayonnaise
  • 1/2 cup heavy whipping cream
  • 12 oz medium cooked shrimp (peeled and deveined)
  • 1 tsp cajun seasoning
  • 1 tsp worcestershire
  • 2 tbsp butter or olive oil
  • 1/2 tsp pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Saute the celery, onions and bell pepper in 2 tablespoons of butter or olive oil until soft.
  3. Cook the cauliflower rice in microwave or stove top. (I mix a tablespoon of olive oil and salt and pepper). Drain any water well.
  4. In a medium bowl, combine the cooked and peeled shrimp, sauteed vegetables and roasted red peppers. Mix well.
  5. In a second small bowl, combine mayo, heavy whipping cream, worcestershire, pepper and cajun seasoning.
  6. Mix 1/2 of the may sauce with the cooked cauliflower rice and spread evenly into an 8x8 or 9x9 greased casserole dish.
  7. Pour the shrimp and vegetable mixture on top of the cauliflower rice.
  8. Drizzle the remaining mayo sauce over the top of the shrimp. Do not mix the layers.
  9. Bake uncovered at 350 degrees for 20 minutes.
  10. Serve with grated parmesan on top.

 

Filed Under: Featured, Main Meal, Recipes Tagged With: cajun, Keto, low carb, recipe, shrimp casserole, THM S

Low Carb Salsa Verde Chicken Enchiladas

November 26, 2018 by Stacy Craft 14 Comments

These low carb salsa verde chicken enchiladas will have you feeling anything but deprived! Rich, cheesy and delicious Mexican food without the carbs!

Low Carb Salsa Verde Chicken Enchiladas

Low Carb Chicken Enchiladas with Salsa Verde Queso

These low carb salsa verde chicken enchiladas are smothered in a 2 ingredient cheesy queso. This recipe was inspired by my most popular Keto recipe on this blog – salsa verde chicken with cauliflower rice. That recipe has been pinned over 100,000 times so I wanted to stuff that recipe into low carb tortilla and call it an enchilada! And since i have already made it into nachos, enchiladas seemed like the right thing to do.

I love Mexican food. I often joke that I could eat it for breakfast. And the couple of times that we have vacationed to Mexico, I have done just that. So when I started my low carb journey, my first worry aside from dessert was my beloved tacos and enchiladas.

It is so nice to be able to eat creamy chicken enchiladas without any guilt. I ate two tonight and just had to share this simple and delicious recipe with you.

(Affiliate Links are used in this post. A small commission may be paid to me at no extra cost to you and that helps to support this page. Please see my disclosures page for additional information.)

Low Carb Salsa Verde Chicken Enchiladas

I have been doing the Trim Healthy Mama diet on and off for the past 9 months. The hardest thing to me about the lifestyle is convenience foods. Lots of people tend to make eating low carb complicated when it doesn’t have to be.

These 5 ingredient low carb salsa verde chicken enchiladas use the grocery store’s best low carb convenience item as it’s star ingredient. A rotisserie chicken. If you eat low carb or are on THM and you need a quick and easy on plan meal, pick up a rotisserie chicken!

Low Carb Mission Tortillas, Shredded Chicken, Block of Cream Cheese, Salsa Verde

^I forgot to put the cream cheese in the picture. That is what cooking with a 4 year old and an 13 month old will do to you.

With just a few minutes of prep work and then 20 minutes in the oven, you will have a delicious plate of comfort food that I promise you would eat if you were not on a “diet.”

Prepare the Queso

The biggest key to a smooth queso is letting your cream cheese soften before heating it. You can tell from looking at my pictures that I was impatient tonight and did not let the cream cheese soften enough.

Green Salsa verde Queso - Low Carb - Keto - Trim Healthy Mama THM S

If you don’t let it soften up long enough, you may have trouble getting it to melt completely. Don’t worry if this happens, it might not be as pretty but it still tastes great!

After your cream cheese is soft, add it to a small saucepan over medium/low to medium heat with the salsa verde. Allow the cream cheese to melt, stirring occasionally. It usually takes about 10 minutes.

Assemble the Green Salsa Enchiladas

When I make these low carb salsa verde chicken enchiladas, I do not measure the filling. I just toss it in and roll it up. However, I will try and give approximate amounts if you prefer to see a measurement.

Low Carb chicken enchilada filling

Add about 2 tablespoons of shredded chicken, a tablespoon of shredded cheese and a drizzle of the cream cheese and green salsa queso to each low carb tortilla. Roll up and place in your prepared casserole dish seam side down.

Pan of Low Carb Chicken Enchiladas covered in salsa Verde queso

Bake at 350 degrees for about 20 minutes, uncovered. Top the enchiladas with sour cream and cilantro when served. We also ate these with a simple avocado side salad.

Salsa Verde Queso Drenched Chicken Enchiladas

My husband is not usually thrilled about leftovers but he asked the next day if we had any more enchiladas! I hope you try these low carb salsa verde chicken enchiladas. They were a great change up for us from all the Turkey and dressing that we at last week during Thanksgiving.

Print Recipe
Low Carb Salsa Verde Chicken Enchiladas
Prep Time 10
Cook Time 20
Servings
Ingredients
  • 2 cup Shredded Chicken (I use rotisserie)
  • 1 1/2 cup shredded cheese
  • 1 block Cream cheese softened
  • 1 15 oz Jar salsa verde
  • 8 low carb tortillas
Prep Time 10
Cook Time 20
Servings
Ingredients
  • 2 cup Shredded Chicken (I use rotisserie)
  • 1 1/2 cup shredded cheese
  • 1 block Cream cheese softened
  • 1 15 oz Jar salsa verde
  • 8 low carb tortillas
Instructions
  1. Preheat oven to 350 degrees.
  2. Prepare a 9x13 baking dish by spraying with non-stick spray.
  3. Place the softened cream cheese and the jar of salsa into a medium saucepan.
  4. Melt on medium low for about ten minutes or until the cream cheese is completely melted.
  5. Spread some of the salsa verde/cream cheese queso into the baking dish and spread to lightly cover the bottom.
  6. Place one tortilla on a plate, add a couple of tablespoons of shredded chicken to the center, add a tablespoon or two of shredded cheese and drizzle some of the salsa verde/cream cheese queso down the middle.
  7. Roll up the enchilada and place seam side down into the baking dish.
  8. Continue making the remaining 7 enchiladas.
  9. Top the enchiladas with the remaining salsa verde/cream cheese mixture. Add any remaining shredded cheese to the top as well.
  10. Bake uncovered for 20 minutes until heated through.

Hope you enjoy these low carb salsa verde chicken enchiladas as much as we did! Check out my Low Carb secret ingredient breaded pork chops too!

Filed Under: Main Meal, Plan, Recipes Tagged With: cheesy, chicken, dinner, easy, enchiladas, low carb, mexican food, quick, recipe, S Meal, salsa verde, THM, Trim Healthy Mama S

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