Rosarito Chicken Patties & Dipping Sauce
Tossed Garden Salad….Stuffed Poblano Poppers
Fast Chocolate Mousse
MGD 64 Light Beer……2 Carb Cancun Margaritas….
Crystal Light Lemonade Slushy
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Rosarito Chicken Patties & Cilantro Sauce
Makes 8
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Patties
2 cups rotisserie chicken, shredded
2 egg whites, lightly beaten
1/2 cup shredded low fat Cheddar cheese
1 jalapeno, seeded & minced fine
1/2 teaspoon salt
pepper to taste
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Sauce
1/2 cup light mayonnaise
1/4 cup cilantro, chopped (or green onion)
2 teaspoons lime juice
1 clove garlic, smashed
salt & pepper to taste
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Add cilantro, mayonnaise, lime juice and garlic into the bowl of a food processor and process for 1 minute or until smooth, creamy and pale green. Refrigerate until patties are ready or make the night before to let flavors blend.
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In a large bowl combine chicken, egg whites, cheese, jalapeno, salt and pepper until well combined. Form mixture into 8 patties.
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Coat a nonstick skillet with cooking spray over medium heat. Coat chicken patties with cooking spray. Add patties and cook 4-5 minutes on each side or until golden brown and cooked through.
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Serve with cilantro sauce and an extra sprinkling of cilantro. Don’t skimp on the jalapeno because the fiery zip is well worth it! The versatile southwestern sauce is excellent on fish, shrimp and burgers, too!
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Calories: 100
Carbs: 3 grams
Protein: 13 grams
Fat: 4 grams
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Stuffed Poblano Poppers
Makes 4 servings
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4 Poblano peppers
4 oz cooked chicken or shrimp
2 oz mozzarella cheese (2 sticks string cheese)
4 tablepoons chunky salsa
2 tablespoon cilantro, finely chopped
1/4 teaspoon garlic salt
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Large and mild Poblano peppers make “poppers” a proper side dish! Poblanos are most famous as chile rellenos. A delicious way to enjoy your veggies with creamy cheese goodness!
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Preheat the oven to 400 F. Coat a small 8×8″ baking dish with cooking spray. Cut peppers in half and remove seeds but leave the stem.
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Mix chicken, salsa, garlic salt and cilantro in a small bowl. Divide into 4 portions and stuff into peppers. Lay 1/2 of a mozzarella stick on top of the filling and push down slightly into the filling. Place cheese side up in the baking dish.
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Bake at 400 F for 15 minutes or until fork tender and serve! Make a heartier filling by adding 1 bag Skinny Dip Noodles Rice Pearls to the filling mix.
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Calories: 89
Carbs: 2 grams
Protein: 12 grams
Fat: 4 grams
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2 Carb Cancun Margaritas
Makes 6
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1 1/2 cups white tequila
1 cup Baja Bob’s Sugar Free Margarita Mix
1 1/4 cup diet lemon lime soda
1/4 cup fresh lime juice
8 packets Splenda
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If you’re craving an icy cold low carb margarita this recipe is for you! Just like the real thing with 75% less carbs. Margaritas actually work better with cheap tequila, so put the Patron away. Hey, don’t forget to rim the glasses with salt!
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Mix tequila, lime juice, margarita mix and Splenda in a container. Stir well until dissolved. That’s it!
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Serve “on the rocks” over lots of ice in a 16 oz double old fashioned glass or blend in an ice crushing blender with 8 ice cubes until slushy and pour into pretty margarita glasses. Serve & enjoy!
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Calories: 144
Carbs: 2 grams
Protein: 0 gram
Fat: .5 gram
Alcohol: 19 grams
