THM Oat Fiber Wraps - With FLAVOR
We live in Texas. As such, we LOVE our Tex-Mex, and not just on "Taco Tuesdays."
If you saw the January Menu Planners, this week was my older daughter's week to do meal planning for Home Ec. She had planned to have enchiladas for lunch. I found a THM Oat Fiber Wrap recipe last night on he Trim Healthy Mama recipe website and had all he ingredients to make them, so I figured I would.
While I have masa to make homemade corn tortillas - and even have some store bought corn tortillas around, to lose weight, my husband and I need a low-carb tortilla. These fit the bill perfectly because they have no net carbs and are non-fat, too. With my modification, they may have 1 net carb per tortilla.
Today, we had breakfast burritos that had my husband saying things like, "These are AWESOME!" "I can't wait for you to make them again!" "You should sell these!" My daughters each had 2 1/2 breakfast burritos.
For supper, we had chicken enchiladas using these tortillas. After supper, my husband exclaimed, "These are the best tortillas I've ever had!"
Top: Breakfast burritos with bacon. Bottom: chicken enchiladas and Caesar salad.
One of the best parts of these tortillas is that they are not as fragile as corn tortillas are. They can be peeled off the top of the tortilla press without tearing, moved on the griddle without breaking, but they are just the right thickness and texture.
For first batch of tortillas, I followed the THM recipe exactly. I made three small tortillas from the single recipe. We tried them. They were adequate. Then I went with what I do for the corn tortillas we make. This is what I did:
4 Tablespoon THM Oat Fiber
2 teaspoons THM Glucomannan Powder
1 teaspoon THM Psyllium Flakes
3 pinches of THM Mineral Salt (about 1/8th teaspoon)
1/2 cup chicken broth
1/4 teaspoon Cumin
1/4 teaspoon Paprika
1/4 teaspoon Chili Powder
I mixed the first four dry ingredients in a bowl, then combined the last four ingredients in a liquid measuring cup. Next, I gradually added the liquid into the dry ingredients, stirring continually with a fork, until the mixture came together.
I had earlier cut a sandwich bag along two sides to place into the tortilla press and lightly oiled the insides where I would place the dough. (You can use cooking spray.) I had also lightly oiled my nonstick electric skillet that I set to 350*F.
I took a ball about the size of a golf ball, rolled it in my hands, then put it just behind the center of the tortilla press plate on the opened sandwich bag. This makes about 4 tortillas that work for both breakfast burritos or enchiladas.
I love my tortilla press that I ordered for my husband to give me for my birthday a couple of years ago. He's really glad he bought it for me, too, and is more than happy to be my tortilla helper in the kitchen.
After pressing the tortilla, we placed on the griddle and cooked about one minute per side. As opposed to cooking corn tortillas, I could cook these more easily by myself because they were not as fragile as corn tortillas.
For breakfast for four people, we made two batches like these. For supper for four people - and to have some leftovers, I made five batches of tortillas, with a slightly modified approach since I was making chicken enchiladas...
To make chicken enchiladas, I normally start by taking whatever chicken broth I may have left in a box, adding enough water to fill my Dutch oven to about 2 quarts of liquid (or use remaining chicken broth from a previous batch that I've reserved and frozen.) I then added:
1 Tablespoon Salt
1 Tablespoon Chili Powder (Try to obtain organic chili powder when possible due to pesticide residue in chilis.)
1 Tablespoon Cumin
1 Tablespoon Paprika
2 teaspoons Garlic Powder
1 teaspoon Dried Oregano
1 teaspoon Dried Cilantro
(You could also use 4 Tablespoons of Taco Seasoning mix with an additional 1 Tablespoon of salt.)
Next, I bring the liquid to a boil over high heat without a lid. Generally, I add three frozen chicken breasts or about 1/2 a package of frozen, boneless, skinless, chicken thighs. Tonight I had frozen chicken legs. I cooked 5 of those at a time, though they added significantly to the cook time.
For boneless skinless breasts or thighs, I bring the water back to a boil, cover, and reduce the heat to a simmer for 20 minutes (after it comes to a boil.) The chicken legs required an additional 20 minutes.
Once cooked, I remove the meat to a plate or platter to cool. In the meantime, I use a ladle to measure out 1/2 cup of liquid to make each batch of tortillas, just mixing the first four ingredients from the list above and adding the stock mixture until combined.
The rest of the procedure for making the tortillas is the same.
Once they were all made, the chicken was cool enough to handle, so I separated and tore / shredded the chicken. I diced onion and my daughters grated the cheese. Pepper jack, jack cheese, or cheddar cheeses work especially well.
I placed six tortillas in a 9"x13" casserole dish and had the oven preheating to 350*F. I added enough chicken to go down the middle of each tortilla, a little onion, and a little shredded cheese.
I then rolled the enchiladas and placed them side-by-side. I then made six more. (A few more would have fit in the dish if needed.)
Next, the sauce: You can use a prepared salsa verde or green sauce to go over the top. An avocado salsa verde would be tasty, too. Even my non-sour cream lovers enjoy my sour cream sauce, which is what I served over the enchiladas tonight:
1 1/2 cups Sour Cream
1 teaspoon Salt
1 teaspoon Cumin
1 teaspoon Chili Powder
1 teaspoon Paprika
1/4 cup Shredded Mexican Cheese Mix (fresh is fine, too. I had this on hand.)
Mix well, and spoon over the enchiladas to cover. Another sprinkling of cheese across the top if you wish, and sliced jalapenos for those who enjoy them.
Gluten-free, Low-carb Jalapeno Popper Appetizers
Published February 19, 2019
I hope you enjoy these as much as our family did. These provide a great source of fiber for those who are needing more fiber in your diet without adding unneeded carbohydrates to your diet.
|My daughter was an eager taste-tester.|
These were not too spicy for her.
The video had no recipe, so I winged it and added a few touches of my own and made
Gluten-free, Low-carb, Jalapeno Popper Appetizers
Supplies and Preparation:Cutting board
Sharp knife or kitchen scissors
Mini muffin tin
Bowl to drain grease
Preheat oven to 350* F
6 strips of bacon, cut into 1/4ths (about 2" long each)
3 ounces cream cheese or Neufchatel
1/4 cup sour cream
1 ounce cheddar cheese, shredded, plus additional for topping
1 teaspoon ranch dressing mix
2-3 Tablespoons scallions (green onions) cut into 1/8" rounds (optional, to taste)
2 large jalapenos cut into 1/8" dice, or smaller if desired, removing seeds and ribs. (optional).
|The finished Jalapeno Popper Appetizers.|
They are so good, they may not make it to the plate!
Making the cups:Put 2 slices of bacon in each muffin tin to form an "x." Make sure to push pieces into the tins and that no excess hangs off the sides.
Put cookie sheet on bottom rack of oven.
Place muffin tin on the middle rack.
Bake at 350* F for about 25 minutes. (This will vary depending on the thickness of the bacon you use. I used a medium-thick cut of bacon this time.) You want the bacon to be close to crisp for this.
When cooked, pour grease into a glass or ceramic bowl to make it easier to drain the bacon without making a mess. Pour the grease into your bacon grease container.
You can refrigerate to use later or continue with the recipe to enjoy now.
Filling:Combine the remaining ingredients in the mixing bowl while the bacon is cooking if using immediately. You can also make ahead, cover, and refrigerate a day or two ahead.
Using about a serving tablespoon per muffin cup. I used two tablespoons, with one to scrape the mixture from the tablespoon I scooped it into the muffin cups. If there is any left, divide it among the muffin cups, or give a bite to your spouse - or yourself. :-)
Return the muffin tin to the oven. Bake at 350* F for 15 minutes. Allow to rest for 5-10 minutes. This helps everything to hold together well to make an easier finger food. I used a fork to go around the perimeter of the popper cups to make it easier to get them out in tact.
Serve as is or with a little ranch dressing on the side.
Makes: 12 cups
Serving Size: 3 cups
Number of Servings: 4, though it could be made to be 6 if necessary
Prep Time: 10 minutes
Cooking Time: ~40 minutes (25 minutes + 15 minutes)
Rest Time: 10 minutes
Total Time: 1 hour
Calories and fat content depend on the thickness of bacon used and if traditional cream cheese or Neufchatel is used.
Chicken Enchilada Casserole
After my husband and I married, one of the things our younger son and I enjoyed doing together was cooking. This was the dish we made together for all the family for his high school graduation. This is one of his favorite, go-to recipes to make for friends and loved ones: Chicken Enchilada Casserole.