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Sunday, April 24, 2011

Slow Cooker Salsa Verde Tacos

Given the choice of whole wheat flour tortillas, special low-carb tortillas or lettuce for making tacos/enchiladas/burritos, I'll generally choose whole wheat tortillas for their presumed whole grain "naturalness" (vs. whatever weird additives have to go into a flour product to make it "low-carb") and for their lack of filling spillage (vs. lettuce leaves). 

However, since I've lately been preparing meals for someone who does need to count carbs, I actually looked at the carb breakdown on these products and it was an enlightening experience.  Again, I am not a professional nutritionist, but I am following the recommendations of one for this particular set of meals.

1 Regular flour tortilla: ~30g carbs
1 Low-carb tortilla: 13g carbs
Endless Lettuce: 0g carbs

Those of us whose bodies are still in decent working order probably don't need to stress about exactly how many carbs we're consuming, and for my family, I still think real whole grain trumps Miracle of Modern Chemistry.  But if you do have to limit your carb intake for medical reasons...wow.  I am more grateful than ever for my pancreas and its secretions, and more thoughtful about how to keep it in good shape.  Off my soapbox now.

So in making this recipe, the choice of wrapper is up to you.  The nutritional information reflects the use of ground chicken for the protein and only represents the filling itself, not the wrapper.

Slow Cooker Salsa Verde Tacos
Serves 4

1 lb. ground chicken (or beef, pork, turkey, sausage)
2 cups salsa verde
1 16 oz. bag frozen Mexican-style vegetables

Brown meat in a skillet.  When cooked through, stir in salsa verde.  Put in a ziptop bag and freeze with Mexican veggies, or hold overnight to put in the crockpot the next morning.

When ready to cook, put all ingredients in crockpot.  Cook on low for 8-10 hours.  You don't have to thaw the freezer kit first, but check to make sure the frozen block of meat'n'sauce will fit in your crockpot.  If you put the ingredients in frozen, put the veggies on the bottom and the meat'n'sauce on top.

Nutritional info Pin It

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