Well, it’s Super Bowl Sunday, and it’s time to get serious in the kitchen. My Hubby is a the ultimate sports fan; Super Bowl turns him into a bit of a fanatic. He actually told me he preferred if no one talked during the game…he knows that won’t happen, but I guess it made him feel better to say it 🙂 . Anyway…back to the most important thing about Super Bowl Sunday–FOOD. Typically I make a big pot of chili for the Super Bowl, but this year I decided to mix it up a little…plus, I made chili a couple of weeks ago, and I’m not in a chili mood.
This year our Super Bowl menu includes chicken fajitas (my new absolute favorite thing) and cheesecake — both low carb & FABULOUS! I posted the chicken fajita recipe a couple weeks ago, but I’ll repost it here. The cheesecake recipe I’m using today is a new one (I’m always looking for good cheesecake recipes), and I’m really excited to taste the outcome (I had to lick the spoon and the batter was PHENOMENAL, so I expect the finished cheesecake will be other-worldly–in a good way 🙂 ).
***Update: this cheesecake is seriously THE BEST CHEESECAKE I’VE EVER EATEN!!! This will forever be my one & only cheesecake recipe. Make it, you will be glad you did. 🙂
3-4 Boneless, skinless chicken breasts cut into strips or chunks
1 (15 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced
2 Tablespoon vegetable oil
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt
Low carb tortilla wraps, warmed to serve
Shredded Mexican cheese
Directions: Preheat the oven to 400 degrees. Grease a 13×9 baking dish. Mix together chicken, tomatoes, chilies, peppers, and onions in the dish. In a small bowl combine the oil and spices. Drizzle the spice mixture over the chicken and toss to coat. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Warm the low carb tortilla wraps (just a few seconds in the microwave. Spoon the fajita mixture onto the tortillas, top with some cheese & sour cream. DELICIOUS!!!
LOW CARBIFIED Crust-less New York Style Cheesecake (inspired by a recipe from “Food for a Hungry Soul” blog: http://foodforahungrysoul.blogspot.com/2010/12/new-york-cheesecake.html:
5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups Splenda
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
1 can of sugar-free fruit topping (if desired)
knife inserted in the center emerges clean. Remove from the water bath and
carefully peel the aluminum foil from around the pan. Let stand at room
temperature until completely cool, about 4 hours. Refrigerate, covered, until
well chilled. For best flavor and texture, this cheesecake is best chilled
overnight. Pour sugar-free fruit topping over cheesecake (if desired).