A Taste Of Mexican Keto

By Jay Rock

A taste of Mexican keto has simple delicious recipes for the whole family to make inspired by keto diets to help you look great and eat healthy ,eat for foods for weightloss!!

• Language: English
• Publisher: Jay rock
• Release date: Jun 25, 2023
• ISBN: 9798215965153

Book preview

KETO CHICKEN ENCHILADAS

This recipe is a low-carb version of the classic Mexican dish, made with chicken, cheese, and spices wrapped in a low-carb tortilla.

Nutrition: 390 calories, 24g fat, 33g protein, 9g net carbs per serving.

Ingredients:

Four low-carb tortillas

One lb. cooked chicken breast, shredded

1 cup shredded cheese

1/2 cup enchilada sauce

1/2 cup diced tomatoes

1/4 cup diced onions

1/4 cup chopped cilantro

Salt and pepper to taste

Preparation time: 30 minutes

Instructions:

Preheat oven to 375°F (190°C).

Mix chicken, 1/2 cup cheese, enchilada sauce, tomatoes, onions, cilantro, salt, and pepper in a large bowl.

Warm the tortillas in a microwave or oven to soften them.

Fill each tortilla halfway with the chicken mixture and roll tightly. In a baking dish, place the seam side down.

Top with remaining cheese.

Bake for 15-20 minutes or until cheese is melted and bubbly.

MEXICAN CAULIFLOWER RICE

A low-carb version of classic Mexican rice made with cauliflower instead of rice.

Nutrition: 150 calories, 12g fat, 5g net carbs, 5g protein per serving.

Ingredients:

One head of cauliflower, grated or chopped into small pieces

1 tbsp. olive oil

1/2 onion, chopped

One can dice tomatoes

1 tsp. chilli powder

1/2 tsp. cumin

Salt and pepper to taste

Chopped cilantro for garnish

Preparation time: 15 minutes.

Instructions:

In a large pan over medium heat, heat the olive oil.

Add the onion and bell pepper and sauté until softened.

Cook for another minute after adding the garlic and cumin.

Add the grated cauliflower and season with salt and pepper.

Cook, occasionally stirring, for 5-7 minutes or until the cauliflower is tender.

MEXICAN CHICKEN SOUP

A hearty and flavorful soup made with chicken, vegetables, and Mexican spices.

Nutrition: 250 calories, 15g fat, 5g net carbs, 20g protein per serving.

Ingredients:

1 lb chicken breasts, diced

1 tbsp olive oil

1/2 onion, diced

Two cloves garlic, minced

1 tsp cumin

1 tsp chilli powder

1/2 tsp paprika

4 cups chicken broth

Onene can dice tomatoes

1 cup chopped spinach

Salt and pepper to taste

Preparation time: 30 minutes.

Instructions:

Preheat the olive oil in a large saucepan over medium heat.

Saute the onion and garlic until tender.

Cook until the chicken is browned on both sides.

Cook for another minute after adding the cumin, chilli powder, and paprika. Add the chicken broth and diced tomatoes and bring to a boil.

Reduce heat and simmer for 20 minutes.

Stir in the chopped spinach and cook for another 5 minutes.

Season with salt and pepper to taste.

KETO TACO SALAD

This recipe is a healthier version of the classic taco salad, using ground beef, avocado, and lettuce as the main ingredients.

Nutrition: 426 calories, 32g fat, 5g net carbs, 26g