Preheat oven to 350. In large skillet or saucepan, brown ground beef and Italian sausage with diced onion. Add tomato product, erythritol, and spices (reserve 2 tsp of parsley). Bring to heat and simmer for 30 minutes. Alternatively, transfer to slow-cooker and heat on low for extra flavor. Slice each tortilla into 4 thin pieces. In a separate bowl, mix 2 tsp of parsley into the ricotta mixture. In a 4-5 quart baking dish, layer 1-2 cups meat sauce, tortilla slices, half of ricotta mixture, and one third of mozzarella cheese slices. Repeat layers, adding in a 1/2 cup parmesan layer after the meat sauce. Finish with a remaining layer of mozzarella and parmesan cheese. Bake in preheated oven for 30 minutes, or until center is 160 degrees. Let cool slightly, and slice into 20 pieces and serve.
1 recipe Homemade Green Enchilada Sauce or 4 cups of canned Green Enchilada Sauce
1 cup sour cream
8 low carb tortillas
4.5 oz can chopped green chiles
Homemade Enchilada Sauce:
1 tbsp olive oil extra-virgin
1/4 minced white onion minced
3 tsp minced garlic
1 chopped green bell pepper
1 seeded jalapeños
3/4 lb husked tomatillos
1 cup cilantro leaves
2 cups chicken broth
1/2 tsp salt
1/8 tsp pepper
1 tsp cumin
1 1/2 tsp oregano
2 tbsp erythritol
If using canned enchilada sauce skip to Step 4. Sauté onions and garlic in olive oil. While onions are sautéing, blend tomatillos, green peppers, jalapeno peppers and cilantro in food processor until smooth. Add onions and garlic and process once more.
Heat tomatillo mixture, chicken broth, and spices in a large pot and simmer for 30 minutes.
Let mixture cool, and process once more to remove any remaining lumps. (If desired, simmer sauce in slow cooker for a few hours to strengthen the flavors.)
Grease a 9×13 baking dish with oil, and preheat oven to 350 degrees.
Combine chicken, 1 1/2 cups cheese, and green chiles in a small bowl. Spread a dollop of sour cream down the center of each tortilla (1-2 Tbsp). Scoop 1/2 cup of the chicken mixture onto each tortilla and roll. Be sure to place the enchilada seam side down in the baking dish.
Repeat Step 5 with remaining 7 tortillas and top with heated enchilada sauce. Sprinkle remaining cheese over the top.
Bake 20-25 minutes, and if desired, serve with Guacamole or sour cream.
8 Ole Xtreme Wellness High Fiber Low Carb Tortilla Wraps
Grease a 11×7 pan and set aside, preheat oven to 350. In small saucepan over medium heat, whisk together oil and spices. Whisk in chicken broth. After no spice lumps remain, heat the sauce for fifteen minutes. Whisk in xanthan gum. Let sauce cool slightly before proceeding to the next step to prevent burning your hands during the rolling process. To make each enchilada, dip tortilla in sauce and lay in prepared pan. Add 1/4 cup cheese to the center of middle of the tortilla. Roll and push to the edge of the pan. Repeat with remaining 7 tortillas. Pour remaining sauce over the enchiladas and top with remaining cheese. Bake in preheated oven for 25 minutes. If desired top, with shredded lettuce and sour cream (not included in nutrition estimate).
Preheat oven to 350 degrees F (175 degrees C). In a large frying pan, saute onion in 1 tbsp of butter. In a separate bowl, mix together almond flour, ground beef, ground pork, egg, sauted onion, and spices
Melt 1 tablespoon of butter in a large skillet over medium heat. Use a melon baller or small cookie scoop to form meatballs. Brown meatballs in frying pan, flipping with a spatula until all sides are cooked. Arrange meatballs in baking dish and add chicken broth. Bake for 40 minutes, or until internal temperature reaches 160 degrees.
To make sauce, combine pan drippings beef broth and xanthan gum. Bring to simmer and add sour cream. Salt and pepper to taste. If desired, blend sauce for a smoother consistency.
Serve Swedish Meatballs on low-carb noodles, such as Organic Black Bean Spaghetti, prepared according to package instructions, or a serving of mashed cauliflower.
1 cup keto breadcrumbs (50/50 almond flour and crushed pork rinds)
Prepare fettuccine according to package instructions, and place noodles in a 13 in casserole pan. In a bowl combine keto breadcrumbs, parsley, and half of the melted butter. In a medium saucepan, bring to simmer melted butter, garlic, hot sauce, mustard, lemon juice, worcestershire sauce. Add beer, and simmer for 30 seconds. Add broth and cook until bubbly. Add half of the cheese. Once cheese is melted, whisk in xanthan gum. Pour sauce over noodles, and top with remaining cheese and keto bread crumbs. Broil until the bread crumbs are golden brown.