Last night’s low carb cooking adventure was Taco Salad with refried beans. I use my skillet taco chicken and added the refried beans to the salad. This was my first attempt and making the refried black soy beans and I was hesitant about the taste.
Low Carb Refried Black Soy Beans:
3 strips of bacon (cut into pieces)
½ can of black soy beans (7.5 oz total)
2 Tbsp cream (divided)
½ tsp garlic powder
½ tsp of season salt
Black pepper and onion powder, to taste
Cook bacon until crispy. Add the beans, garlic powder, and season salt to the bacon and cook for 3-5 mins. Let the bean mixture cool slightly and place into a blender. Add 1 Tbsp of cream and blend until smooth. Place the beans mixture back in the pan and finish with the other tablespoon of cream. Season to taste.
Picture of the Low Carb Refried Black Soybeans below:
Comments: It doesn’t look pretty, but they do the trick. I loaded the beans with bacon because I was determined to make them taste good. The boyfriend said they tasted more like bacon beans than refried beans, but still very good. Onion powder and Chili powder could probably be added and the bacon reduced for a more authentic refried bean taste. I also put way to much salt into the mixture because I did not want the beans to be bland. I have reflected the salt reduction in the posted recipe. Overall I really liked the taste of the beans and will make them again. I also plan to try making low carb chili and a black bean brownie recipe using the black soy beans.
Next up was the skillet taco chicken.
Low Carb Skillet Taco Chicken:
1 lb chicken tenders (cut into 1 inch pieces)
Salt, pepper, garlic powder, and goya (all purpose) for seasoning (to taste)
2 tsp Taco Seasoning Mix (I used Old El Paso 25% Less Sodium)
2 packages Goya Sazon Seasoning
½ cup Chicken Broth
Heat 1-2 Tbsp of oil in a skillet over medium high heat. Season chicken pieces with salt, pepper, garlic powder, and goya (all purpose). Sauté chicken on one side for 3-5 minutes. Flip each piece of chicken over and sauté for another 3-5 minutes. Mix the chicken broth, taco seasoning, and sazon seasoning together and add the mixture to the chicken. Bring to a boil and reduce heat to simmer. Allow to cook for 5-10 mins (or until the chicken is cooked through).
Picture of the Low Carb Skillet Taco Chicken Salad below:
Comments: I usually make a salad with spinach or leaf lettuce, tomatoes, olives, beans, and the skillet taco chicken. I also use pork rinds as nachos and scoop up the taco salad with them. My boyfriend adds cheese, taco sauce, and sour cream, but I cannot eat cheese and do not like the added carbs from the taco sauce. Also I added a few tablespoons of ranch (1 net carb) with my salad so the spinach leaves weren’t dry.
Net Carb Count*:
Salad (one salad with spinach leaf lettuce, olives, ranch, and tomatoes): 6 net carbs
Refried Beans (whole recipe): 4 net carbs
Skillet Taco Chicken (whole recipe): 4 net carbs
Pork Rinds: 0 net carbs
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.
Tonight’s Dinner: Turkey Stroganoff Meatballs with Broccoli. I’m excited to try my new Ridged Baker from Pampered Chef!
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