PIN the Low-Carb Chicken Enchiladas to try them later!

These Low-Carb Chicken Enchiladas are a favorite recipe I’m reminding you about for Friday Favorites this week. I bet this is a Mexican dinner you’re going to love! And recently I discovered the nutritional calculator I first used didn’t always calculated the carbs correctly for low-carb tortillas. So these enchiladas are even lower in carbs than I first thought!

This is one of those Denny Family Recipes that has good memories for me. Years ago my nephew Jake and I made a canned soup version of Green Chile Chicken Enchiladas when I was visiting my sister and her family. Of course that was delicious, but loaded with carbs!

Fast forward to when Jake had moved to Salt Lake and was coming to cook with me every other week, and we decided to create a low-carb version of chicken enchiladas to share on Kalyn’s Kitchen. And after quite a few tries we ended up with this delicious recipe. And if you’re looking for something to make for Cinco de Mayo in a few weeks, this will be just the thing!

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PIN the Layered Mexican Casserole to make it later!

Layered Mexican Casserole with Chicken and Cauliflower Rice is a recipe that would be a winner for a Cinco de Mayo dinner! We loved this low-carb and gluten-free casserole when we tested the recipe. And the recipe was inspired by a comment on an old favorite casserole complaining that the recipe wasn’t low in carbs!

That comment got me wondering about what I could come up with for a low-carb version of a layered Mexican casserole with chicken. And this recipe is the happy result of a few experiments with Kara to create this recipe that we thought was amazing! I hope you try it soon.

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PIN Green Chile Chicken Tacos to try them later!

These Green Chile Chicken Tacos are going to be perfect for Cinco de Mayo, and Kara and I really enjoyed this when we worked on the recipe! We loved the spicy green chile chicken, the slightly-spicy slaw with chopped Poblano peppers, and the squeeze of lime we added at the table. And when Kara took leftovers home, her family devoured the tacos too.

And I’m happy to have both an Instant Pot and a Slow Cooker version of this recipe. The tacos were originally inspired by my love of Hatch Green Chile Enchilada Sauce, something I’ve used often since I first tried it. Any recipe with that sauce is going to be something I’ll enjoy! And recently I discovered that my original nutrition calculator sometimes was not accurate for low-carb tortillas, and I’m happy to say these tacos are even lower in carbs than I thought, see more below about that.

Either version of Green Chile Chicken Tacos will be tasty, and even the slow cooker method only takes a little over three hours to cook. So this is pretty easy for a chicken taco dinner no matter which method you choose! I hope you enjoy trying it.

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PIN the Stuffed Poblanos to make them later!

Stuffed Poblanos with Ground Turkey was going to be my Friday Favorites pick this week, to remind you that this is a great dish to make for Cinco de Mayo! But I was busy yesterday celebrating the 21st birthday of my blog! So I’m doing an extra post on Saturday this week to remind you about this favorite recipe.

And if you haven’t eaten Poblano chiles you should try this right away! Every time I’ve used them in a recipe I’ve fallen for this mild chile pepper a bit more! But I think this recipe for Stuffed Poblanos might be the biggest WOW of all my recipes that use these flavorful peppers!

When I decided to make a stuffed chile pepper with ground turkey I tried experiments with both Jake and Kara. Then made them once more myself before I had a version I was happy with. But the Stuffed Poblanos recipe you see here is a winner, and it’s been popular on the blog. I hope you’ll make it for Cinco de Mayo or try it soon if you like Mexican flavors!

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PIN the Cottage Cheese Pasta Bake to try it later!

Cottage Cheese Pasta Bake with Mushrooms is a vegetarian pasta casserole that’s loaded with creamy goodness from plenty of cottage cheese and Mozzarella cheese! And I know warmer weather is coming, so I’m happy to share it with you before casserole season turns into salad season.

Kara and I loved this recipe, even though the final results were not overly photogenic. But the combination of pasta, mushrooms, flavorful Rao’s pasta sauce, dried herbs, cottage cheese, Mozzarella cheese, and Parmesan Cheese was such a winner.

My site has quite a few recipes for pasta with sausage, but this is a flavorful pasta casserole that has great flavors without any meat! I hope you try this recipe soon if you like the sound of these ingredients!

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PIN the Slow Cooker Sausage Stew to try it later!

Many readers know that I started my carb-conscious eating journey with the original South Beach Diet. Back then I ate a lot of dried beans, but for years now I’ve been creating lower-carb versions for earlier recipes that had beans. And this Slow Cooker Sausage Stew is an easy recipe with some of my favorite flavors, and I’ve updated it to be lower in carbs. 

This new slow cooker stew with Italian sausage uses cauliflower rice to replace the Cannellini beans in the original version of the recipe. (If you were a fan of that one, you can still find it by using the link.) I tested the new version with my assistant Kara, and we both loved it. And my neighbor John came over to be a taste tester, and he also pronounced it delicious!

One thing I love in this slow cooker stew is adding chopped kale to the slow cooker after the sausage, broth, tomatoes, spices, and cauliflower rice have cooked for a few hours. The raw kale softens perfectly in the last hour of cooking time. Or cook it a little bit longer if you want even softer kale. And the kale is one of my favorite parts of this dish!

I know my site has a lot of recipes that use Italian sausage, and I never get tired of it. If you’re also a sausage fan who likes the slow cooker, I hope you give this a try. And personally I’d always eat this kind of stew with Parmesan cheese sprinkled on at the table!

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PIN the Turkey Rice Soup to try it later!

Turkey Rice Soup is a new Instant Pot recipe that’s an updated version of a soup recipe that’s been moved to the archives on the blog. I’m having fun improving some of my older recipes, and the older version of this soup was made on the stove, had chopped leftover turkey and wild rice, and was much higher in carbs than this version with turkey and cauliflower rice. 

And I think turkey soup is too tasty to only make at Thanksgiving, so this delicious new Turkey and Rice soup uses ground turkey (or leftover turkey), chopped cabbage, chicken stock with some turkey soup base for added flavor, and frozen cauliflower rice. You can enjoy this tasty soup all winter long!

Kara and I absolutely loved this when we tested the recipe, and I enjoyed it again when I pulled a container out of the freezer for a quick dinner. And please eat this soup with coarsely grated Parmesan cheese if you possibly can! I hope you try the recipe soon.

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PIN Stuffed Peppers with Italian Sausage and Ground Beef to try it later!

Today I’m reminding you about Stuffed Peppers with Italian Sausage and Ground Beef that I first made many years ago! Of course anyone who reads this blog knows I’m a huge fan of stuffed peppers. And there are a lot of stuffed pepper recipes on this site, and even a round-up of stuffed pepper recipes!

But this is the low-carb stuffed peppers recipe I make over and over. Maybe it’s because I almost always have ground beef and Italian Sausage in the freezer and most of the other ingredients are things I keep on hand. So when I want to make this recipe, I usually just have to buy the peppers.

This recipe makes six peppers, and when I was teaching school these stuffed peppers were one of my favorite things to make for Weekend Food Prep. I’d keep the cooked peppers in the fridge or freezer to take for lunch over and over! Even if you’re only cooking for one or two people I recommend making the whole recipe and freezing some or just eating them a few times during the week! And if you haven’t tried this Kalyn’s Kitchen favorite recipe yet, I hope you enjoy!

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PIN the recipe for Slow Cooker Taco Meat to make some later!

This tasty Slow Cooker Taco Meat that cooks unattended without pre-browning the meat is an idea I loved the minute I saw it. When I taught school I’d take Taco Salad for lunch several times a week. Now I’m still a huge taco salad fan, even though I have more lunch options. And for years I’ve loved this method of cooking ground beef to use for tacos or taco salad, and this ground beef taco meat is something you’ll always find in my freezer!

This recipe is also perfect when you want to make tacos for a crowd. Make a batch of taco meat for perfect game-day food! Then keep the meat warm in the slow cooker and let everyone assemble their tacos with the ingredients they prefer.

If you don’t want to use a slow cooker, I’m also a big fan of taco meat made in the Instant Pot. That’s another option for making easy perfect taco meat. No matter which method you prefer, I hope you try my recipe and make some tacos soon!

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PIN the Olive Bread recipe to make it later!

This recipe for Olive Bread took me a few weeks of experimenting to get it right, and now many of my readers have enjoyed it! This is an easy-to-make almond flour olive bread that has so much amazing flavor. I worked on the recipe with Kara to get the final version you see here. and when I tried the bread out on my brother Rand who was visiting Utah, he said it was one of the best breads he’s ever tasted!

This is a moist bread from the added Feta cheese and you’ll get best results if you let the it cool about 30 minutes before you slice it. And of course it’s delicious when it’s freshly made, but I’ve been keeping leftovers in the fridge and then toasting it for about a minute. I like the toasted olive bread with a bit of butter, although that’s completely optional!

If your family likes olives and Feta cheese I hope you’ll try this fun recipe for Olive Bread soon!

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