So I went for the monthly grocery shopping run yesterday. Yeh, monthly. We do things a little differently here if you can’t tell. I’d much rather go on a weekly or bi-weekly basis like the rest of the civilized world, trust me on that one. Unfortunately, it isn’t that simple :(. I get paid once a month so by the end of the month, we are usually close to being out of everything – and if that is coffee, LOOK OUT! No coffee – no good.
Sit long? Yes.
Talk much? Not if you want to live.
Laugh often? Not happening.
Insert coffee. All good.
The closest real stores to go shopping are about 45 minutes away. Well, we do have one little local grocery store about 25 miles away but it caters more towards the ‘traditional American diet’ – aisles of processed crap, Little Debbie snacks, and a bakery section that just looking at it makes my glucose quad-triple :(. I end up hitting 3-4 stores when I’m ‘in town’ since none of them alone has everything we need or if they do, half of it is 3 times the price of someplace else. This makes shopping an adventure if you are in the mood – or a nightmare if you just want to get your shit and get out. I usually am inclined for the latter.
You know what really sucks?
If you get home and realize you either forgot something or they were out of one item you really need. Yeh. That happens to me most of the time. What did I not get? Cold cuts. Arggh.
On the bright side, I did get about 8lbs of kabocha! Today was process kabocha day – out came the Foodsaver to portion it all up and stuff in the freezer. So, basically, I cooked all morning and early afternoon and yet, didn’t make a damn thing. Not a bad day for it though, the air had a slight snap to it, the Froggy thermometer hit a high of mid-50s but the wind made it feel mid-I WANT SUMMER BACK.
One of the hard parts of being in this way of life is the social aspect. How do you accommodate guests over for dinner? Do you feed them a plate of bacon and beef? As much as I LOVE fathead pizza and stromboli, it’s just different enough to clue in Carb Eaters that what you made is a little different. If they know you’re keto, you know damn well they are already going to be suspicious about anything you make. I can sympathize on an emotional level. In reality, no one visits us so I don’t have that issue. Our welcome sign only gets seen by the UPS man delivering our supplies from Amazon, our buddies the squirrel and chipmunks, and the occasional goose or skunk.
Today, all that changes. I promise you, if you make this and serve it to those from the Dark Side, they will NOT know you just gave them something frigging healthy. Yeh, this came out THAT good, if I do say so myself.
After spending most the day creating nothing, I had to come up with something for dinner that was good, healthy, and might put a smile on The Precious’s face. As you know, I like simple and easy. And I like The Lady to smile. Today’s recipe is more steps than I usually do, but oh, is it worth it. Honestly, it isn’t that hard and if you happen to have some stuff already pre-made (specifically the tortillas), then it is even easier. What could be better than CHEESE, CHICKEN and BACON? HA! Cheese, chicken, bacon drenched in more cheese, butter, cream, and a little kick, that’s what!
Prep took about 20 minutes because I already had the tortillas made, if you have to make them fresh, expect to add about 15 minutes to this. Or, you can use store-bought low carb ones. That’s not our thing but unlike some other places, we here in Hobbitville get that things aren’t as simple and easy for everyone as others like to make it seem. I’ll never tell you to ‘only use organic’ or ‘don’t buy anything that’s not whole foods!’ While I like both of those sentiments and respect those who can pull it off, for some of us that is rather difficult due to availability, time, or damnit, MONEY. I’d love to get grass-feed, organic meat from a cow that gets nightly massages, studies metaphysics, and offers themselves up for tribute, but that just isn’t feasible for us. If this is you as well, no fear. I feel your pain. Do the best you can with what you have to work with. No matter what, it’s still better than a bag of Tyson pink-slime-breaded-in-processed-crap-masquerading-as-food for dinner. So, if you have the time and supplies, make the tortillas – you won’t regret it – but if not, do the best you can and adjust your numbers accordingly.
Ready for something special?
Chicken-bacon Enchiladas – keto-Hobbit-style!
- 6 oz boneless chicken thighs (or breast if you want) – cut to strips and cooked.
- 4 strips of bacon (I used turkey bacon because we’ve had it for a while and needed to get used, pork bacon could take this to next level 🙂 ) – cooked and diced
- i chipote, diced
- 1/4 cup shredded mozzarella cheese
- 1/4 cup diced tomato (fresh or canned, your call)
- 4 tortillas – low carb
- 1/4 cup shredded mozzarella cheese
- 1/4 cup butter
- 2 oz cream cheese
- 1/4 cup heavy cream
- 2 oz cheddar (or jack or cheese of your choice)
- 1 tsp minced garlic
- 2 chipotes, diced
- 1/4 cup mozzarella for topping
Preheat oven to 350F.
In a sauce pan on low to med-low heat, melt the butter. Once completely melted, add the cream cheese (if you nuke it for about 30 seconds, it will melt quicker in the pan) and stir until combined. Add the garlic, the 2 diced chipotes, and cream to the pan. Stir until combined and the mixture starts to steam lightly. Add shredded cheddar (or Jack, Pepper Jack, etc.). Stir over the same heat until smooth (for me that was about 5 minutes).
Turn off the heat, leave the pan on the burner so doesn’t cool too much while you stuff the tortillas. Lay out 4 tortillas on the counter (put something under it like parchment, cutting mat, etc. Food safety, people!!). Take 1/4 of the chicken-bacon mixture and run it up the middle of each tortilla.
Roll each one up snug (I didn’t on a few, yeh, Hobbits don’t follow directions well, even their own…), putting the seam on the bottom so they don’t unravel while you move to the next one. Once all 4 are wrapped, take a couple of big spoonfuls of the cheese sauce and completely cover the bottom of an 8×8 or 9×9 baking dish.
Lay the wrapped tortillas – seam-side down – on the cheese.
Then, top with the remaining cheese mixture, spreading with a spoon so that the tops of the tortillas are all covered.
Sprinkle the topping mozzarella over the pan. Put in the oven for 20 minutes or until the cheese starts to brown. Remove, let stand 5 minutes. Serve!
Nutritional information (per serving with homemade tortillas) : Calories: 450, Fat: 38, Protein: 24, Carbs: 8, Fiber: 4, Net carbs: 4
Hey, if you read this and like it, feel free to give me some feedback in the comments. I’d love to hear from everyone on what they think of my ‘creations.’ If you have questions, ask! If you hate them, tell me :). If you do your own tweaks, let me know, I love to learn new things!! Also, follow me on Pinterest so you can easily save these to your boards! The link to my account is at the bottom of the page. Thanks!