Steph's Lettuce Wraps

Ingredients:

2 chicken breasts, tenderized and diced into 1/4" pieces

1/2 yellow bell pepper, diced finely

1/2 red bell pepper, diced finely

1/2 white onion, diced finely

3 green onions, diced finely, divided

3 Tblsp. minced garlic, divided

1 pack Sun-Bird Beef & Broccoli seasoning mix (unmixed)

2 Tblsp roasted garlic seasoned rice vinegar

1 Tblsp. light brown sugar

1 cup water, divided

1 Tblsp. sesame seeds

1 Tblsp. Korean Soybean Dipping Paste 

2 Tblsp. olive oil, divided

Lettuce leaves - iceberg, Romaine, butter, etc., enough for 4 people

Preparation:

1. Mix together Beef & Broccoli seasoning mix with vinegar, brown sugar and 3/4 cup of the water until fully dissolved. Set mixture aside.

2. Mix the Soybean Dipping Paste with 1/4 cup of the water until fully dissolved. Set mixture aside.

3. Heat cast iron skillet to high heat, then add 1 Tblsp. olive oil, 1 Tblsp. of the garlic, all of the peppers, all of the white onion and half of the green onions.

4. Cook vegetables until tender, then add the Soybean Dipping Paste mixture and 1/8 cup of the Beef & Broccoli seasoning mix mixture. 

5. Stir as the mixture thickens (probably about 90 seconds), then remove from skillet and keep warm. 

6. In the same skillet, add the remaining 1 Tblsp. of olive oil and all of the chicken. Distribute chicken evenly around the skillet.

7. Let the chicken start to brown slightly, then stir/turn the chicken. If chicken starts to release a lot of liquid, scoot chicken to one side and remove liquid either by using a paper towel to absorb it, or tilt the skillet and dump it out.

8. Add remaining 2 Tblsp. of garlic to the chicken, and continue to cook until chicken is done, about 4 minutes.

9. Add sesame seeds and remaining Beef & Broccoli seasoning mixture to the chicken in the skillet.

10. Stir mixture into chicken and allow it to thicken (probably 2-3 minutes).

11. To serve, place 1-2 Tblsp. of the vegetable mixture in the lettuce leaf, then top with 1-2 Tblsp. of the chicken.

NOTE: Vegetables and chicken can be mixed together before serving, if desired.

Low-Carb Mozzarella Chicken

Ingredients:

4 boneless skinless chicken breasts
2 Tblsp butter or olive oil

Salt and pepper

1 onion, diced
6 Tblsp minced garlic (adjust to taste)

2 cans fire-roasted diced tomatoes

2 cans crushed tomatoes

1/2 small can tomato paste

2 Tblsp Italian seasoning
1 tsp paprika
1/2 tsp onion powder
1 cup shredded mozzarella

Preparation:

1. Use a meat tenderizer or needler to flatten chicken breasts. Cut in half, if needed, based on size of breasts.

2. Salt and pepper both sides of chicken breasts.  

3. Saute chicken breasts in skillet until completely cooked through. Set aside.

4. In same skillet, saute onion until clear, then add garlic and saute for another 2-3 minutes.

5. Add tomatoes, tomato paste and seasonings. Stir until combined. Bring to a simmer so that sauce thickens some.

6. If smooth sauce is desired, pulse ingredients in food processor or blender.

7. Spread a little of the sauce on the bottom of an 8 1/2 x 11 baking dish. Arrange chicken breasts in the dish on top of sauce.

8. Top chicken with remaining sauce, then sprinkle with cheese.

9. Place in oven at 350 degrees for 15 minutes, then turn to broil to brown cheese, if desired.

10. Serve with noodles or thinly sliced and sauted yellow squash.

Low Carb Green Chile and Chicken Enchiladas

Ingredients:
1 Tblsp olive oil
1 large sweet onion, diced
6 Tblsp minced garlic
1 brick of cream cheese
2 Tblsp taco seasoning
1 large bottle green chile salsa verde
4 chicken breasts (cooked, grilled or smoked), cut into thin, bite-sized slices
1 27-oz can whole green chiles
4 cups Mexican blend shredded cheese

Preparation:
1. Saute onions in olive oil until tender.

2. Add garlic to onions and saute for 5 minutes.

3. Lower heat and add cream cheese, taco seasoning and half of salsa to onion and garlic mixture. Cook until cream cheese is melted and mixture is combined, stirring frequently.

4. Gently stir chicken into cream cheese sauce until thoroughly combined.

5. Spread half of the remaining salsa on the bottom of a square casserole dish.

6. Drain the chiles, then slice them open so they lie flat. Pat dry and remove any seeds. Place the chiles, one layer thick, on the bottom of the casserole dish.

7. Top chiles with half of the chicken mixture.

8. Top chicken mixture with half of the cheese.

9. Drizzle half of the remaining salsa over the cheese.

10. Repeat with another layer of chiles, chicken mixture, cheese and salsa.

11. Cover very loosely with foil, leaving sides open.

12. Place casserole dish on a baking sheet. Bake in 350 degree oven until bubbly and cheese is melted. Remove foil and bake for five more minutes to toast top of cheese.