Low Carb Burrito Bowls

I'm currently back on the LC wagon trying to get myself slimmed down for my trip to Vegas in a month.  Vegas, much like Halloween, is an excuse to slut it up with your wardrobe and nobody really thinks less of you.  Short, tight dresses aren't normally my "thang" so I need to shed a few lubs beforehand and low carb does it the quickest for me.

The thing I really like about LC is you get to eat so many things that are such no nos on other diets....you feel sorta....naughty. haha ;)  Any diet that lets me eat bacon and guacamole is the diet for me!  These burrito bowls are so good you really don't feel like your dieting at all. And with Cinco De Mayo just a few days away you can still celebrate and stick to your diet at the same time....and celebrations are what kill me normally!  If I feel like I'm missing out I'll cheat.  Pair these bowls with  a 'Poor Girls Skinny Margarita and you won't even feel the urge to cheat!

Start by making your low carb mexican rice

A head of cauliflower, garlic, half an onion, and an 8oz can tomato sauce

And because I'm losing my mind I forgot to add beef stock and cilantro in the picture

Grate the cauliflower and dice the onion.  Start sauteing them in a large pan. After the onion is starting to soften add in the minced garlic (about 3 cloves) and......

Pour in the entire 8oz can of tomato sauce and your beef stock.  I probably used somewhere between 1/4- 1/2 c. of stock...depending on the size of your head of cauliflower.  Let it all bubble together and let the liquids reduce.  See how much liquid is in the above picture?  In the end it will look more like this....

Season with salt and stir in chopped cilantro.  Mmmmm


The rest is really up to you.  I had leftover steak that I cubed up and reheated with butter and garlic in a frying pan. You could use machaca, shredded chicken....whatever creams your twinky!  Then pile on the toppings

I used sour cream, guacamole, salsa, cheddar, and green onions.

Sure there's still a few carbs.....it isn't carb free, but you get all the flavors of a delicious burrito without all the guilt! And to me that's what it's all about!  Think about it compared to a bowl with with rice.  A cup of white rice has 45 carbs!  If you had 2 tbs each of the guac, sour cream , and salsa,  this bowl had about 8-10 carbs in it.  That's pretty darn good

Mexican Smothered Chicken

For all my wonderful and devoted readers out there.......can you sense the sarcasm?  Seeing as how at this point my only 2 followers of this blog are 2 of my sisters.  I guess I couldn't even hook the 3rd one haha  ;)  Anyways, for all my wonderful and devoted readers out there, I give to you a three in one recipe post!  Sort of like going to the bathroom and checking your facebook...it really makes it worth your time!


Chicken Marinade

1 C. Teriyaki glaze
2 C. Water
1/2 C. Tequila
3 Cloves minced garlic

Marinade chicken overnight.  On this particular day I marinated it for about 30 hours and it was delish!  This is enough marinade for about 6 pieces of chicken.  I actually started off with 4 chicken breasts but I pounded them out thin and then cut the large ones in half so I ended up with 6 in the end.
I have a "thing" about thick white meat.  It sorta skeeves me out.  I feel like I'm eating chickeny, proteiny string cheese.  Bleh!  So I almost always pound my chicken out since these days we inject them with so many damn hormones they all seem to have DDs!

Grill it up and this would be an amazing dinner as is! The chicken becomes so juicy and tender and you can actually taste the hint of tequila.

But like I said, this is a 3 in 1 recipe so.....

Grill your chicken until almost done but just a little under since it will be going back into the oven.  This brings us to.....

Recipe #2

1 C. Mayo
1 C. Sour Cream
1C. Thick & Chunky Salsa
1 Tb. Dill
1 tsp. Cumin
2 Tb. Tabasco  (I like a kick but you could use less)

You can use this sauce cold by itself as a dip that I refer to as "Zippy Dip"  Great with veggies or potato chips.  If using it as a dip I suggest making it ahead of time an letting it sit in the fridge.  It thickens up for optimum  "dipability." 

Place your parcooked chicken in a baking dish.  Smother your chicken (thus the name) with every drop of this sauce!  No skimping allowed! Top each piece of chicken with shredded cheddar.  Bake at 350 for about 20 minutes until the sauce it bubbly, the cheese is melty, and the chicken is cookie?  Cookied?.....Cooked.

Here it is straight out of the oven

When I serve it I add extra sauce from the pan on top.  And you know what else is divine?  Having this chicken with spanish rice with some of the sauce mixed into it.  Freakin uh-mazing!

It's cool how different the sauce becomes once it's heated.  It gets darker and more orange in color and the flavor just completely changes.

I hope you try at least one of these recipe alone or put em all together for this (not so) Mexican Smothered Chicken