6033
1 cup red enchilada sauce
1614
1/4 cup fresh basil, rolled lengthwise, thinly sliced
7528
Finely ground black pepper TO taste
4472
3 tablespoons fresh oregano leaves, finely chopped
3643
1 cup kalamata olives, pitted, sliced
1441
Per pizza. 272 calories, 144 calories from fat, 16g OF fat, 65mg cholesterol, 12g carbs, 9g fiber, 16g protein, 586mg sodium, 435mg calcium, 1mg iron
5392
Per 8 chips: 60 calories, 27 calories from fat, 3g OF fat, 0mg cholesterol, 11g carbs, 8g fiber, 5g protein, 245mg sodium, 20mg calcium, 1mg iron
3536
2 green onions, chopped (white AND green parts)
1761 1. Preheat oven TO 375 degrees F. Spray a 9-inch square baking dish with nonstick cooking spray. Chop mushrooms AND set aside. Heat olive oil IN a large nonstick skillet over
medium-high heat. Add garlic AND cook, stirring constantly, FOR 1 minute.
4431 The tasty array OF low carb tortillas lends THE low carb chef a myriad OF mouthwatering options. If you HAVE BEEN buying tortillas FOR THE sole purpose OF making wraps or burritos, feast your eyes on THE following recipes FOR innovative meals that are lower IN carbs than traditional tortilla-based recipes AND high on sumptuous flavor.
6420
1/2 cup finely chopped yellow bell pepper
3109
4. Bake until tortilla becomes crisp, 5 TO 7 minutes. Remove from oven AND let cool FOR 5 TO 10 minutes TO set shape. Discard foil AND beans or rice AND transfer tortilla TO a serving platter. Fill
with ceviche, sprinkle with paprika, garnish with cilantro AND serve immediately.
3043
1 1/2 cups uncooked diced white-flesh fish, such as tilapia, mahi-mahi, cod, or halibut
586
1 tablespoon olive oil
7956
1 garlic clove, minced
3190
3. Brush both sides OF tortillas lightly with vegetable oil or spray with nonstick cooking spray AND gently push each into its own 1-cup custard dish or small oven-proof bowls. Line tortillas with
foil AND fill with dried beans or rice. This will keep tortilla IN THE shape OF a bowl while it bakes.
7488
Per enchilada: 331 calories, 207 calories from fat, 23g OF fat, 64mg cholesterol, 19g carbs, 12g fiber, 12g protein, 320mg sodium, 172mg calcium, 2.5mg iron
9904 Ingredients:
2656 Ingredients:
9090
*Use THE freshest tortillas available because older tortillas tend TO dry OUT AND may crack when shaping into bowls before baking.
2442
Zest OF 1 lemon, chopped
9731
Pinch OF dried thyme
520
1/2 teaspoon salt
5499
1/2 teaspoon paprika
3216
Gooey, chewy quesadillas get an elegant update with earthy kalamata olives, creamy fontina cheese, AND a roasted walnut red pepper sauce. Cut quesadillas into wedges TO serve as a first course or
pair with thin-cut grilled vegetables FOR a filling spring afternoon meal.
2722 Nutritional analysis (using La Tortilla Factory Low Carb Low Fat Green Onion Tortillas)
1547
1 large clove garlic, minced
5072
Paprika
4497 Nutritional analysis (using Mission 6" Carb Balance Flour Tortillas)
8876
1 1/2 cups shredded fontina cheese, at room temperature
3083
Light, crisp, AND low carb, these baked chips give you all THE satisfaction OF THE typical deep-fried snacks typical OF restaurant fare AND THE chip AND dip grocery aisle but without all the
calories, carbs, or fat. Pair with a freshly diced fruit or vegetable salsa or a homemade cool AND creamy guacamole.
7808
4. Transfer quesadillas TO a warm serving platter or individual dinner plates AND tent with foil TO keep warm. Repeat with remaining two quesadillas. Serve drizzled with roasted walnut red pepper
sauce.
8943
Preheat oven TO 400 degrees F. Place tortillas on baking sheets AND top with remaining ingredients. Bake IN oven until cheese is melted AND bubbly. Serve warm.
8195
2. Preheat oven TO 400 degrees F. Heat a nonstick skillet over medium-high heat. Place tortillas one at a time IN THE skillet TO soften, cooking FOR about 30 TO 60 seconds.
439
Vegetable oil or nonstick cooking spray
1054
3897
1/4 cup finely chopped fresh Italian parsley
8022 Sauce:
8302 Nutritional analysis (using LaTortilla Factory Whole Wheat Low Carb Low Fat Original Tortillas)
119
Baked chips
Makes 32 chips2015
Juice OF 3 lemons
1013
3. Heat a large skillet over medium-high heat AND spray with nonstick cooking spray. Use a large flat spatula TO transfer two quesadillas TO skillet. Cook FOR 2 TO 3 minutes or until bottom of
tortilla is golden brown. Press top OF tortillas with spatula TO spread THE melting cheese. Use spatula TO flip quesadillas AND cook FOR another 2 TO 3 minutes or until golden AND cheese is melted
AND bubbly.
6674
Ceviche IN green onion tortilla bowl
Serves 49690
When you are yearning FOR pizza strikes, instead OF blowing your carb quota on a doughy delivery order, try a cheesy-topped thin crust version melding a low carb garlic AND herb tortilla, garden
fresh herbs, AND smoky gouda. Corn tortillas can BE used FOR smaller-sized pizzettes, but take note that corn tortillas can HAVE up TO 16 grams OF carbs per serving. Read THE labels if low carb
tortillas are not available.
3297
7167 4 low carb green onion tortillas*
866
1/2 cup shredded jack cheese
9771 4 low carb flour tortillas
7742 1 cup roasted red peppers, from a jar, packed IN oil, drained
3831
Cheesy whole wheat enchiladas with creamy wild mushroom filling
Serves 65565 Directions:
5672
1/2 teaspoon red pepper flakes
5352 Directions:
6313
Juice OF 4 limes
3429
Talk about a showy presentation FOR guests! Bake tortillas into edible bowls then fill them with succulent, citrus-infused seafood. Ceviche is a Peruvian-inspired dish that uses citrus TO marinate
a variety OF seafood. THE acidity OF THE citrus denatures THE proteins IN THE seafood AND cooks it without heat. You simply combine THE ingredients, refrigerate FOR about four hours, AND let the
citrus do THE work. Ceviche is an easy dish that makes FOR an impressive appetizer as well as a lush midday meal when paired with a tossed, lightly dressed vegetable salad.
2081 Tortillas:
3470
Kalamata quesadillas with roasted walnut red pepper sauce
Serves 49304
2. Add mushrooms, thyme, AND black pepper, AND cook, stirring often, until mushrooms release their moisture AND become tender AND browned, about 7 minutes.
1801
2. Lay tortillas on a clean, flat surface AND spray with nonstick cooking spray. Turn tortillas over AND sprinkle olives, cheese, AND parsley on THE lower halves OF THE tortillas. Fold top halves
over TO cover filling.
1654
4. Fill tortillas with mushroom mixture AND roll into open-ended enchiladas. Place tortillas side by side IN baking dish with seams OF tortillas underneath. Pour enchilada sauce evenly over
tortillas AND sprinkle with jack cheese.
4751 1. Combine seafood, citrus, AND salt IN a large glass bowl. Cover AND refrigerate, stirring occasionally, FOR four hours or until fish is translucent. Drain AND discard citrus. Add
green onions, red onion, bell pepper, jalapeno, AND olive oil AND stir TO combine. Set aside.
5459
1 tablespoon olive oil
5993
1/4 cup walnuts, toasted
4391
Pinch OF salt
9197 4 low carb garlic AND herb or spinach herb tortillas
2122
3. Transfer TO a large mixing bowl AND stir IN parsley, sour cream, AND cream cheese, allowing THE cheese TO melt AND THE mixture TO get creamy. Heat tortillas IN a skillet over high heat to
soften, about 20 TO 30 seconds.
693
6 low carb whole wheat tortillas
7635
1/2 cup fresh cilantro, finely chopped
4151 Quesdillas:
4604
Preheat oven TO 400 degrees F. Cut tortillas into eight equal wedges. Place on rimmed baking sheet IN a single layer. Spray with nonstick cooking spray, stir, then spray again. Sprinkle with
paprika, black pepper, AND salt. Bake until chips are lightly browned AND crisp, 8 TO 10 minutes. Remove from oven. Chips will continue TO crisp as they cool.
8556
4044 1 1/2 pounds mix OF wild mushrooms, such as shiitake, chanterelles, or porcini
4925
1 jalapeno, seeded, minced
7595 1. Place sauce ingredients IN a food processor or blender AND puree. Transfer TO a small saucepan over low heat AND keep warm until ready TO serve. This can BE made ahead and
refrigerated FOR up TO three days.
9584
1 cup sour cream
3617
1 1/2 cups uncooked baby scallops (or larger scallops, diced)
6206 Directions:
3750
1 tablespoon tiny fresh thyme leaves, removed from stem
1120
6 ounces cream cheese, cut into small cubes
6354
Nonstick cooking spray
653
Per quesadilla: 362 calories, 234 calories from fat, 26g OF fat, 51mg cholesterol, 16g carbs, 11g fiber, 16g protein, 680mg sodium, 266mg calcium, 1mg iron
413
1/2 cup finely chopped red onion
5820 Ceviche:
2255 Directions:
5606 Directions:
2895
2 tablespoons minced fresh Italian parsley
3683
1/4 cup fresh Italian parsley, finely chopped
8663
Salt TO taste
3724
Traditional enchiladas are hefty on THE carbohydrates AND heavy on THE diet. Typically, THE fillings are lower carb but THE grande flour tortillas can pack over 50 grams OF carbs. Using a low carb
tortilla gives you THE freedom TO enjoy this dish without THE diet damage. Wild mushrooms are rich, meaty, AND meld lavishly with cheese AND sour cream. Substitute regular button, crimini, and
portabellos, if wild mushrooms are not readily available.
5886 Nutritional analysis (using La Tortilla Factory Low carb Low Fat Garlic AND Herb Tortilla)
4711
Smoky cheese AND herb pizza
Serves 48236
7661
5. Spray a piece OF aluminum foil with nonstick cooking spray AND tightly cover baking dish with cooking spray side down (this will keep THE cheese from sticking TO THE foil). Bake FOR 30 minutes.
Remove foil AND cook FOR another 10 minutes or until cheese is lightly browned.
2041
1 1/2 cups shredded smoked gouda cheese
6247 Ingredients:
973
Juice OF 1 small orange
9451
1/4 teaspoon salt
8703
Black pepper TO taste
947
Black pepper TO taste
4217 Nutritional analysis (using La Tortilla Low Carb Low Fat Whole Wheat Tortillas)
7061 4 low carb tortillas, any flavor OF your choice
1187
Per serving: 211 calories, 63 calories from fat, 7g OF fat, 39mg cholesterol, 15g carbs, 9g fiber, 22g protein, 345mg sodium, 55mg calcium, 1mg iron
8810
1 1/2 cups uncooked small shrimp
627