Keto Pumpkin Bread with Almond Flour

 

Ingredients

• 2 cups almond flour (200g)
• 1/4 cup granulated sweetener (for sugar free, I recommend Lakanto)
• 1 tbsp baking powder
• 1/2 tsp salt
• optional 1/4 tsp cinnamon or pumpkin pie spice
• 1 cup pumpkin puree
• 3 eggs 
• optional handful mini chocolate chips

Instructions

• Grease a 9×5 loaf pan or line with parchment. Preheat the oven to 325 F. Stir all ingredients until completely smooth, then pour into the loaf pan. Bake on the oven's center rack for one hour. I found that letting the keto pumpkin bread cool completely before going around the sides with a knife and popping out the loaf will ensure it doesn't break, as the recipe is super moist and fudgy! The pumpkin bread can be loosely covered and left out overnight, or refrigerate leftovers for up to five days, or slice and freeze for a month or two.

Recipe from

https://chocolatecoveredkatie.com/keto-pumpkin-bread/

Almond Flour Biscuits

 

INGREDIENTS

Tap underlined ingredients to see where to get them.

• 2 cup  Almond Flour
• 2 tsp Baking powder
• 1/2 tsp Sea salt
• 2 large Eggs (whisked)
• 1/3 cup Butter (measured solid, then melted; can use ghee or coconut oil for paleo or dairy-free)
• 1/4 cup Sour cream (optional, can omit or use coconut cream for paleo or dairy-free)
• 1 tsp Stevia

NSTRUCTIONS

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.

2. Mix dry almond flour, baking powder, and sea salt together in a large bowl. Stir in whisked egg, melted butter, and sour cream, if using (optional).

3. Scoop tablespoonfuls of the dough onto the lined baking sheet (a cookie scoop is the fastest way). Form into rounded biscuit shapes (flatten slightly with your fingers).

4. Bake for about 15 minutes, until firm and golden. Cool on the baking sheet.

Recipe Adapted from

https://www.wholesomeyum.com/recipes/paleo-almond-flour-biscuits-low-carb-gluten-free/#comment-350090

Lemon Cheesecake Mousse

 

Ingredients

• 1 package (4 serving size) sugar free lemon Jello (or your favorite flavor of Sugar free jello)(strawberry, raspberry lime, etc. )
• 1/2 cup boiling water
• 1 package (8oz) cream cheese, softened
• 1/2 cup cold water
• 1 cup lite Cool Whip
• berries, for garnish

Instructions

1. Add lemon Jello to a bowl and pour in the boiling water. Stir until Jello is completely dissolved.
2. Pour Jello mixture into a blender. Add in cream cheese and cold water and blend for 1 minute or until smooth.
3. Pour mixture into a large bowl and add in Cool Whip. Mix together until well blended and smooth.
4. Spoon into four to six dessert dishes (depends on how full you want them). Place in the fridge for 2 hours.
5. When ready to serve, top with berries or Cool Whip.

Healthy Dole Whip

 

• Instructions
• 2 cups frozen pineapple 
• 1/3 cup coconut milk (I use the full fat canned coconut milk)
• 1 teaspoon lemon juice
• 1 teaspoon lime juice
• 1 pinch salt
• Pineapple slices, for garnish (optional)
• Large plastic bag (optional) to pipe into a cup for serving.
• Directions

1. Load all ingredients in a high-speed blender or food processor. You may have to stop and scrape the sides a few times to make sure the mixture is well blended.
2. To get super fancy, you can pour the mixture into a large plastic bag, cut the end and pipe your homemade Dole Whip into a cup for serving. 
3.  You may need to put it in the freezer to get a more frozen treat. 

Cafe Rio Beef

 

Ingredients

• 3 lb chuck roast
• 10 oz can green enchilada sauce or salsa
• 1 15 oz can tomato sauce 
• 1 ½ tbsp ground cumin
• 2 tbsp minced garlic
• 1 ⅓ cups beef broth
• salt to taste

Directions

Place roast in the bottom of a slow cooker. Pour beef broth, enchilada sauce, and tomato sauce/paste over the roast. Top with cumin and garlic. Place onion slices over the top. Cook on high 6-8 hours. Use a slotted spoon to remove onion. Shred meat with two forks. Season with salt if desired.

Serve with you favorite tacos fixings: tortillas, Cheese, lettuce, tomato, sour cream, tomatillo ranch, etc. 

**Use Gluten Free or Corn Tortillas

https://allshecooks.com/copycat-cafe-rio-shredded-beef-tacos-2/

Arepas (From Olivia's Mission)

Ingredient Checklist

• 
  
  
• 2 ½ cups lukewarm water
• 1 teaspoon salt
• 2 cups pre-cooked white corn meal (such as P.A.N.®)
• ¼ cup vegetable oil, or as needed

Directions

Instructions Checklist

• Step 1

  Stir water and salt together in a bowl. Gradually stir corn meal into water with your fingers until mixture forms a soft, moist, malleable dough.

• Step 2

  Divide dough into 8 golf ball-size balls and pat each one into a patty about 3/8-inch thick.

• Step 3

  Heat oil in a skillet over medium heat until shimmering. Working in batches, cook corn patties in hot oil until golden brown, 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.

• Step 4

  Slice halfway through each cake horizontally with a thin serrated knife to form a pita-like pocket.

• **Fill it with cheese, meats, Chicken salad, egg salad,  or just use butter and honey,

New York Style Cheesecake

 

https://www.lifeloveandsugar.com/best-new-york-style-cheesecake/

For the Crust

• 1 3/4 cups (235g) graham cracker crumbs
• 6 tbsp (112g) salted butter, melted
• 2 tbsp (26g) sugar

For the Cheesecake

• 40 oz (1130g) cream cheese, room temperature (five 8 oz packages)
• 1 3/4 cup (362g) sugar
• 3 tbsp (24g) all purpose flour (or Gluten Free 1 to 1 Flour) 
• 1 tsp lemon zest
• 4 tsp vanilla extract
• 1/2 cup (115g) heavy cream
• 5 large eggs, room temperature
• 2 large egg yolks, room temperature

Crust

1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the springform pan.
3. Bake the crust for 8-10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.

Cheesecake

1. Reduce oven temperature to 300°F (148°C).
2. In a large bowl, beat the cream cheese, sugar and flour on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
3. Add the lemon zest and vanilla extract and mix on low speed until well combined.
4. Add the heavy cream and mix on low speed until well combined.
5. Add the eggs and egg yolks one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6. Pour the cheesecake batter into the crust. Your pan will be very full.
7. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
8. Bake for about 2 hours. The edges should be set and the center should be somewhat set, but still jiggly.
9. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
10. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
11. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
12. Remove the cheesecake from the springform pan and place on a serving dish. Refrigerate cheesecake until ready to serve.
13. Serve with your favorite toppings. Cheesecake is best when stored well covered and eaten within about 5 days.

**To Make Gluten Free make it crustless and use Gluten Free 1 to 1 Flour 

Calories: 449

Chocolate Cheesecake Addition

https://www.myfoodandfamily.com/recipe/052676/philadelphia-new-york-chocolate-cheesecake

PUMPKIN PROTEIN Oven pancake

Topping:

3⁄4 cup reduced-fat (0 or 2%) plain Greek yogurt

1 Tbsp. pure maple syrup

Pumpkin Pancake

1 tsp. pumpkin pie spice, divided use

1 cup pumpkin purée

1/4 c almond flour or oatmeal

3 large eggs

1 tsp. pure vanilla extract

1 tsp. ground cinnamon

1 to 2 packets stevia (optional)

Nonstick cooking spray

2 Tbsp. semisweet chocolate chips

1. Add yogurt, maple syrup, and 1⁄2 tsp. pumpkin pie spice to a small

mixing bowl; stir to combine. Set aside.

2. Add pumpkin purée, eggs, extract, cinnamon, stevia (if desired),

and remaining 1⁄2 tsp. pumpkin pie spice to a blender, and almond flour; cover. Blend

until smooth. 

3. Pour into a 9 by 13 greased pan and cook on 350 for 15-20 min. 

5. Top pancakes with yogurt mixture; serve immediately.

* I double this recipe.  And Cook in the oven for about 15-20 minutes.  Can be made as regular pancakes as well. 

JUMBO-SIZED TEX-MEX RICE

 

2 bags (10-oz. each) cauliflower rice

1 medium green bell pepper, finely chopped

3 cloves garlic, finely chopped

1 (15-oz.) can black beans, drained, rinsed

1 (10-oz.) bag frozen corn, thawed

11⁄2 cups  enchilada sauce

1 medium lime, juiced

1⁄4 cup fresh cilantro, finely chopped

1. Heat a large nonstick skillet over medium-high heat; lightly coat

with spray.

2. Add cauliflower rice and bell pepper; cook, stirring occasionally, for

5 to 6 minutes. Add garlic; cook, stirring frequently, for 1 minute, or

until fragrant.

3. Add beans, corn, and enchilada sauce; stir to combine. Cook,

stirring occasionally, for 5 minutes, or until sauce has thickened and

vegetables are soft. Add lime juice; stir to combine.

4. Evenly divide among 6 serving bowls; top with cilantro. Serve warm.

CAULIFREDO ZOODLES WITH JUICY CHICKEN

 1 medium lemon

4 cups cauliflower florets (fresh or frozen)

1 cup low-sodium vegetable (or chicken) broth

1 tsp. garlic powder

1 tsp. onion powder

1⁄4 tsp. salt 

6 cups zucchini noodles or Gluten Free Noodles (Barilla Gluten Free)

2 servings Perfect Juicy Chicken (or 8 oz. cooked chicken),chopped

1. Finely grate lemon peel; juice lemon. Set aside.

2. To make sauce, add cauliflower, broth, garlic powder, onion

powder, and salt to a medium saucepot over medium-high heat.

Cover; bring to a boil.

3. Reduce heat to medium; cook for 3 to 5 minutes, or until cauliflower

is tender. Remove from heat; let cool slightly.

4. Pour cauliflower mixture into a blender; add lemon juice, lemon

peel, and hemp seeds; cover with lid and a kitchen towel. Blend on

high until very smooth.

5. Heat a large nonstick skillet lightly coated with spray over medium-

high heat. Add zucchini; cook, stirring occasionally, for 1 to 2

minutes, or until noodles are tender-crisp.

6. Evenly divide zucchini between two serving plates; top evenly

with chicken and 3⁄4 cup sauce. Garnish with basil (if desired); serve

immediately, or store refrigerated in an airtight container for up to

4 days.

BANANA BREAD BREAKFAST MUG CAKE

 

Nonstick cooking spray

1 large banana

1 large egg

3 Tbsp. almond flour

1 packet powdered stevia (optional)

1⁄4 tsp. ground cinnamon

2 tsp. semisweet chocolate chips (or chopped walnuts)

1. Coat the inside of a microwave-safe mug with spray.

2. Add banana to mug; mash with a fork. Add egg; lightly beat with

fork. Add almond fl our, stevia (if desired), and cinnamon; stir until

well incorporated.

3. Add chocolate chips; mix well.

4. Microwave on high for 2 to 3 minutes. Serve warm.

APPLE SPICE or PUMPKIN PIE BREAKFAST MUG CAKES

 FOR APPLE SPICE MUG CAKE:

Nonstick cooking spray

1 large egg

1⁄3 cup unsweetened apple sauce

1⁄4 cup almond flour

1⁄4 medium apple, chopped

1 to 2 packets stevia powder (or 2 tsp. honey)

1⁄4 tsp. apple pie spice

1⁄4 tsp. pure vanilla extract

2 Tbsp. plain coconut yogurt

FOR APPLE SPICE MUG CAKE:

1. Coat the inside of a microwave-safe mug with spray.

2. Add egg; lightly beat with fork. Add apple sauce, almond flour,

apple, stevia, apple pie spice, and vanilla; stir until well incorporated.

3. Microwave on high for 2 to 3 minutes. Top with yogurt; serve warm.

FOR PUMPKIN PIE MUG CAKE:

Nonstick cooking spray

1 large egg

1⁄3 cup pumpkin puree

1⁄4 cup almond flour

1 to 2 packets stevia powder (or 2 tsp. honey)

1⁄4 tsp. pumpkin pie spice

1 Tbsp. chopped pecans

2 Tbsp. plain coconut yogurt

1. Coat the inside of a microwave-safe mug with spray.

2. Add egg; lightly beat with fork. Add pumpkin, almond flour, stevia,

and pumpkin pie spice; stir until well incorporated.

3. Add pecans; mix well.

4. Microwave on high for 2 to 3 minutes. Top with yogurt; serve warm.

Air Fried Mozzarella Sticks

2 large eggs

2⁄3 cup whole-wheat panko

bread crumbs

1 tsp. garlic powder

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. sea salt (or Himalayan salt)

1 (12-oz.) package reduced-fat low-moisture mozzarella cheese sticks, halved, frozen

1. Line a 9 x 13-inch baking sheet with parchment paper; lightly coat

with spray. Set aside.

2. Place eggs in a medium mixing bowl; lightly beat. Set aside.

3. Add bread crumbs, garlic powder, oregano, basil, and salt to a

separate medium mixing bowl; whisk to combine.

4. To bread, dip one mozzarella stick in eggs; roll in bread crumb

mixture to coat, being sure to coat ends as well. Place on prepared

sheet; repeat with remaining mozzarella sticks. Freeze for 30 minutes.

5. Repeat breading process; freeze for an additional 30 minutes.

6. Preheat air-fryer to 400° F.

7. Place mozzarella sticks in basket in a single layer (work in batches, if

necessary); lightly coat with spray. Air-fry for 3 to 4 minutes, or until

crispy, but not leaking cheese into basket. Repeat with remaining

mozzarella sticks (if necessary). Serve warm.

HAWAIIAN PORK CHOPS

Calories 225
 

1⁄2  C Coco Amino sauce (Similar to Soy sauce but Gluten Free)

1/2 C 100% pineapple juice

2 T all-natural ketchup

2 garlic cloves, finely chopped

1/4 t ground ginger

4 pork loin chops, boneless

pineapple rings, canned, juice reserved

sesame oil

3/4 cornstarch (preferably non-GMO) + 3⁄4 tsp. water (combine to make

slurry)

1. Place soy sauce, pineapple juice, ketchup, garlic, and ginger in a medium bowl; stir to combine.

2. Place pork chops in a glass baking dish; top with soy sauce mixture. Flip pork; spread sauce to coat pork; cover.

Marinate in refrigerator for at least 1 hour and up to overnight.

3. Preheat grill (or broiler) to high.

4. Remove pork from marinade; reserve 1⁄4 cup marinade. Pat pork dry with paper towels; rub pork with ghee. Place on

grill (or broiler); cook for 3 to 5 minutes. Flip; cook an additional 3 to 5 minutes, or until a thermometer inserted

in the thickest part reaches at least 145° F.

5. While pork is cooking, place pineapple rings on grill (or broiler). Cook for 2 to 3 minutes; flip. Cook an additional

2 to 3 minutes, or until grill marks appear.

6. Remove pork from grill (or broiler); set aside.

7. Add reserved marinade to a saucepot over medium-high heat; bring to a boil. Reduce heat to low; gently boil,

stirring frequently.

8. Add sesame oil and cornstarch slurry; gently boil, stirring frequently, for 1 minute, or until sauce thickens. Remove

from heat.

9. Brush both sides of pork and pineapple with 1 Tbsp. sauce.

10. Cut chops in half; top each piece with 1 slice pineapple and 1 tsp. green onion. Discard leftover sauce.

SPAGHETTI SQUASH CRUST PIZZA

 

4 cups cooked spaghetti squash (or frozen,

thawed) (approx. 1 small)

1 large egg, lightly beaten

1⁄4 cup grated Parmesan cheese

1⁄2 tsp. dried oregano

FOR PIZZA:

1⁄4 cup all-natural marinara sauce

1⁄2 cup shredded part-skim mozzarellacheese

2 servings Perfect Juicy Chicken (see separate

Perfect Juicy Chicken) (or 8 oz. cookedchicken breast), sliced

5 fresh basil leaves

1. Preheat oven to 400° F.

2. Line large baking sheet with parchment paper; lightly coat with

spray. Set aside.

3. Using a clean kitchen towel or paper towels, squeeze as much

water as possible from spaghetti squash; place in medium mixing

bowl.

4. Add egg, Parmesan cheese, and oregano; mix well.

5. Place squash mixture in center of prepared baking sheet; use damp

hands to press into a thin circular shape, about 1⁄4-inch thick and 10

inches across. Bake for 20 minutes, or until top is dry and edges

begin to brown. Remove from oven.

6. To make pizza, spread marinara sauce in an even layer on baked

crust; top evenly with mozzarella cheese, chicken, and onion. Bake

for 8 to 10 minutes, or until onion softens slightly and cheese melts.

7. Top with basil; cut in half. Divide evenly between two plates; serve

each with 1 cup arugula as a side salad or additional pizza topping.

Roasted Chicken with Honey Mustard Glaze

 

1⁄3 cup Dijon mustard

3 Tbsp. honey

1⁄2 tsp. garlic powder

1⁄2 tsp. onion powder

1 (31⁄2-lb.) raw whole chicken

1⁄2 tsp. sea salt (or Himalayan salt)

1⁄2 tsp. ground black pepper

1. Preheat oven to 425° F.

2. In a small mixing bowl whisk together mustard, honey, garlic powder, and

onion powder. Set aside.

3. Place chicken breast-side-down on a cutting board, locate the backbone,

and remove it by cutting along either side with kitchen shears.

4. Turn chicken breast-side-up and press down with your palms until chicken

lays flat.

5. Season both sides of chicken with salt and pepper. Rub mustard mixture

over entire chicken, including under the breasts, with clean or gloved

hands, until chicken is evenly coated.

6. Place chicken skin-side-up on a roasting rack and cook for 15 minutes

until skin is golden brown.

7. Lower oven to 325° F and roast an additional 35 minutes, or until the

thickest part of the breast reaches an internal temperature of 165° F.

8. Allow chicken to rest 10 minutes before carving into 6 equal servings.

9. Serve immediately, or store refrigerated in an airtight container for up to 3-5 days

Parmesan Chicken Zucchini Boats

 

1 Tbsp. olive oil

1 lb. raw ground chicken

1  C Spaghetti Sauce 

1⁄4 tsp. sea salt (or Himalayan salt)

1⁄4 tsp. ground black pepper

2 medium zucchini

1⁄4 cup grated Parmesan cheese

1⁄4 cup shredded mozzarella cheese

1. Preheat oven to 400° F.

2. Lightly coat a baking dish with spray; set aside.

3. Heat oil in a large nonstick skillet over medium-high heat.

4. Add chicken; cook, breaking apart with a spoon, for 5 minutes, or until no longer pink.

5. Add FIXATE Grandma’s Tomato Sauce, salt, and pepper; stir to combine. Bring to a boil; reduce heat to

low. Gently boil for 2 to 3 minutes, or until sauce thickens; remove from heat.

6. Cut zucchini in half lengthwise; scoop out centers with a spoon, leaving 1⁄4-inch thick boats.

7. Evenly divide chicken mixture among boats, approx. 3⁄4 cup each; top each with 1 Tbsp. Parmesan

cheese and 1 Tbsp. mozzarella cheese.

8. Place boats in prepared baking dish; cover with foil. Bake for 30 minutes; uncover. Place under broiler;

cook for an additional 3 to 5 minutes, or until cheese begins to brown and zucchini are tender.

FIXATE MARINARA

 

1 (14.5-oz.) can canned whole peeled tomatoes

2 tsp. olive oil

1⁄3 cup chopped onion (approx. 1⁄2 medium)

2 cloves garlic, finely chopped

2 Tbsp. dry white wine (like pinot grigio)

1⁄4 tsp. sea salt (or Himalayan salt)

4 fresh basil leaves finely chopped

1. Place tomatoes in a medium bowl; crush by hand (or pulse in a food

processor or blender) to achieve slightly chunky consistency. Set aside.

2. Heat oil in medium nonstick skillet over medium-high heat.

3. Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is

translucent.

4. Add garlic; cook, stirring frequently, for 1 minute.

5. Add wine; cook over medium heat, stirring frequently, for 1 to 2 minutes,

or until almost all the liquid has evaporated.

6. Add tomatoes and salt. Bring to a gentle boil. Reduce heat to low; gently

boil, stirring occasionally, for 7 to 8 minutes, or until sauce has thickened

slightly. Remove from heat.

7. Add basil; mix well. Cool to room temperature before serving. Set aside.

ITALIAN STUFFED PEPPERS

 

3 cups Spaghetti Sauce of  (see separate recipe for FIXATE Marinara),divided use

4 medium bell peppers, cut in half length wise, stems, seeds, and veins removed

2 Tbsp. olive oil

1⁄2 cup chopped onion (approx. 2⁄3 medium)

6 cloves garlic, finely chopped

1 lb. raw 93% lean ground turkey

2 cups cooked brown rice

1 cup grated Parmesan cheese

1⁄2 tsp. ground black pepper

1⁄4 cup finely chopped fresh basil

1. Preheat oven to 350° F.

2. Evenly spread 2 cups marinara in the bottom of large baking dish. Top

sauce with pepper halves, skin-side down. Set aside.

3. Heat oil in large skillet over medium-high heat until fragrant.

4. Add onion; cook, stirring frequently, for 3 to 5 minutes, or

until translucent.

5. Add garlic; cook, stirring frequently, for 1 minute.

6. Add turkey; cook, breaking up into small pieces, for 5 to 7 minutes, or

until cooked through. Remove from heat.

7. Add rice, remaining 1 cup marinara, cheese, and pepper; mix well.

8. Add 3⁄4 cup turkey mixture to each pepper half. Cover with aluminum foil.

Bake for 35 minutes.

9. Remove foil. Bake for an additional 15 to 20 minutes, or until peppers are

browned and tender-crisp.

10. Garnish evenly with basil.

Grandma's Tomato Sauce

 

2 Tbsp. olive oil

3⁄4 cup onion, chopped (approx. 1medium)

4 cloves garlic, finely chopped

3 oz. tomato paste

1⁄4 cup red wine

2 cans (28-oz. ea.) whole peeled tomatoes, pureed 

2 Tbsp. coconut sugar

1 tsp. sea salt (or Himalayan salt)

1⁄4 tsp. ground black pepper

3 oz. Parmesan

3 Tbsp. finely chopped fresh basil

1. Heat oil in large saucepan over medium-high heat.

2. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is

translucent.

3. Add garlic and tomato paste; cook, stirring constantly, for 2 to 3 minutes.

Do not let tomato paste burn.

4. Add wine; cook, stirring constantly, for 2 to 3 minutes.

5. Add tomatoes, sugar, salt, and pepper. Bring to a boil,

stirring frequently. Reduce heat to low; gently boil, stirring occasionally,

for 3 minutes.

6. Add cheese rind; cook, uncovered, stirring occasionally, for 1 hour.

7. Remove cheese rind. Add basil; mix well.

CHICKEN AND VEGGIE QUESADILLA

 

1 tsp. olive oil

1⁄2 cup chopped tomato

1⁄4 cup chopped onion

3⁄4 tsp. chili powder

1⁄4 tsp. garlic powder

1 dash ground cumin

1 dash sea salt (or Himalayan salt)

1⁄4 cup matchstick-sized

bell pepper pieces

1⁄4 cup  shredded cooked chicken breast

1⁄4 cup water

1 Tortilla (Gluten Free or Corn Tortillas)

1⁄4 cup shredded Colby jack cheese

1. Warm olive oil in medium skillet over medium-high heat until fragrant; add

tomato, onion, chili powder, garlic powder, cumin, and salt. Cook 3 to 5

minutes until onion is translucent and tomatoes are breaking down.

2. Add bell pepper, chicken breast, and water; continue to cook another

3 minutes, or until most of the liquid has been absorbed and mixture

is saucy.

3. Place tortilla in a large skillet, top with cheese and set aside.

4. Distribute chicken mixture evenly on top of cheese; place the skillet with

tortilla over medium-high heat. Cook until cheese is melted and bottom of

tortilla is crisp and brown.

5. Fold the tortilla in half. Remove to a plate.