Recipe: Low Carb Taco Salad

Growing up in Texas has created a serious love affair between me and Mexican food. So, this low-carb taco salad totally satisfies that craving without all the chips and other carbs that usually go along with a tex-mex splurge.

This is not so much a recipe, as it is an idea to break out of a low-carb rut. It’s super easy, and I always look forward to lunch when this is on the menu!

Serves 3 – 4 (This makes at least 3 lunches for me during the week.)


  • 1 lb. of grass-fed ground beef (you could always sub chicken or turkey)
  • 1 package of taco seasoning (I use Nueva Cocina because it’s all natural, low carb, and gluten free. You can also mix your own.)
  • 1 8 oz. can of tomato sauce
  • salad greens (I like Romaine, Heritage Greens, Spinach, or a mix of all three.)
  • other veggies to include: plain broccoli slaw, shredded carrots, shredded cabbage, red or yellow bell peppers, or zucchini
  • shredded cheese (I use a colby/jack mix, but cheddar, or other cheeses you like would be good too.)
  • full-fat sour cream (Organic Valley is my absolute favorite sour cream! I think I could eat that stuff right out of the tub.)
  • salsa (I use Green Mountain Gringo because it has minimal carbs.)


  • I prepare the taco meat in accordance with the taco seasoning instructions.  For Nueva Cocina, that means browning the meat, adding the seasoning, then water, then the tomato sauce, covering, and letting simmer for 10 minutes. It’s pretty easy. If you are being super strict with carbs, you can leave out the tomato sauce, use a bit more water, and maybe just half of the seasoning packet.
  • I pile up my greens and other veggies on a plate.
  • Add the taco meat.
  • Top with cheese, sour cream, and salsa.
  • Also, black olives and avocado could be added, if you like.

Recipe: Low-Carb Dijon Skillet Chicken

I love cooking with chicken thighs instead of chicken breast. Thighs are so much juicier, and the portion size (for me) is perfect! It’s almost impossible to screw this dish up. Tonight, I’m going to pair this chicken with roasted asparagus and a 1/2 of a baked sweet potato (doctored up with butter, salt, and a bit of sour cream!)


  • 2 T. Sherry Vinegar
  • 1.5 T. Dijon Mustard
  • 3/4 c. Chicken Broth
  • 1 – 1.5 lbs. Chicken Thighs
  • Salt and Pepper to taste
  • 1/4 tsp. Herbs d’ Provence
  • 1/8 tsp. Garlic Powder
  • 1 T. Butter


  • Prepare the Dijon “sauce”: Whisk together the vinegar and dijon mustard, then add the chicken broth. Set aside.
  • Rinse the thighs, and pat them dry with paper towels. Season them with salt, pepper, herbs d’ provence, and garlic powder on both sides. (I put measurements above, but really I just eyeball it.)
  • Heat up the butter in a non-stick pan to Med/Med-High, and brown thighs on both sides (about 2 minutes on each side).
  • Add the Dijon sauce and turn the temp down to Low. Cover and let simmer for about 15 minutes. Remove lid and let simmer for an additional 5 minutes in order for the sauce to thicken a bit.
  • They are ready when the internal temperature reaches 160 degrees.

Serves 2 – 4.