I hope you all have had an amzing 2 weeks since my last post! If you haven't looked at all my favorite ways to use sugar free syrups I hope you go back and take a look. This past weekend was my anniversary so on Saturday we spent some quality family time together for the entire day. 13 years sounds like a long time but I'm honestly amazed that it has been that long since our wedding. My husband really is the most patient person I have ever met and puts up with my antics pretty well. He truly is my best friend and my partner in every way.
After our Saturday family time I snuck away for a few hours to attend my FAVORITE EVENT OF THE YEAR. At least my favorite traveling event that I need to purchase advance tickets to attend. The Southeast Crab Feast comes through Greenville, SC once a year and I have now attended 3 times. Since I am a Maryland girl by birth that has only lived in South Carolina for 4 years I am always on the hunt for steamed blue crabs. Having a 2 hour window for all you can eat steamed blue crabs with a side basket of fish & chips included for a reasonable price while living far from where crabs are popular means attending is a MUST in my world.
Once all my weekend events were over I had to go back to my usual eating plan. Which is why today I am making my version of Breakfast Tacos. What makes my breakfast tacos and burritos different is that I hate eggs. I really, really don't like the taste of eggs so instead of just eggs and bacon or sausauge I need to add other things to fill out this meal. Also, while I often make breakfast burritos to keep in the freezer my breakfast tacos are made to be eaten right away. This is especially true because of the taco "shell" I make.
First, we need some ingredients! As I am sure you have noticed in previous recipe posts I love using quick ingredients. While making things completely from scratch is something I enjoy it isn't feasible with my schedule to do so very often. That does not mean that I sacrifice taste, flavor or eat pre-made frozen meals every day. If it did there would be no blog to read.
In this case we are using the following:
1 tbsp oil (I used grapeseed but any oil will work)
8 oz sliced mushrooms
salt & pepper
2 Morning Star veggie sausage patties (microwave for about 30 seconds and crumble)
1/4 cup pickled jalapeno, optional
3/4 cup frozen seasoning blend or diced peppers & onions
1 cup frozen cubed butternut squash
1 cup frozen kale
1/4 cup salsa
1/4 to 1/2 tsp (or to taste) Dash table blend seasoning
Heat your non-stick skillet over medium heat. Add your oil. Once it is hot add your mushrooms and season with a sprinkle of salt & pepper.
Cook until the mushrooms begin to darken and soften stirring occaionally. This should only take a couple minutes.
Once your mushrooms are beginning to soften add in all of the other ingredients and mix well. I know it doesn't look beautiful but trust me. This is going to be tasty.
Add a lid to the pan. Check and stir occasionally but leave the lid on for about 10 minutes. This will allow the naturally occuring steam from the vegetables cooking to help steam the vegetables so you won't need added oil or liquid.
Once all the vegetables are soft and cooked through your taco filling is ready!
You can always eat this just as it is in a bowl, put it over cauliflower rice, add it to a salad or in a low carb tortilla. However, I am going to tell you how I enjoyed this today. Are you ready? A cheese taco shell. Say what??? Well, let me tell you a fabulous low carb/keto friendly taco shell option.
I have seen these cheese wraps by Crystal Farms and also by Folio. They are cheese sliced into a large circle meant to be used as a sandwich wrap. If you are already planning to add cheese to your sandwich it is definitely the way to go and skip the bread.
We are going to take out one of these wraps and place it on a piece of parchment paper. Then microwave for 1 minute. What comes out is melted cheese in the perfect shape for a taco. While it is still warm fold it in half over a spoon or in a taco holder.
After about a minute it is cooled enough for your filling. Mmmm tacos that don't need cheese.... because it is already in cheese. You should have enough filling for 6 tacos.
If you want to add hot sauce, more salsa, sour cream or other toppings feel free. Go crazy and tell me what toppings you have used.
Nutrition calculated via www.myfitnesspal.com
留言