Low Carb Stuffed Cheesy Peppers
Ingredients:
2 large green peppers (bell peppers)
1 medium size onion - white or red (can use challets)
1 can of diced tomatoes (your choice of brands)
2 pounds ground beef (your choice on how lean you want it)
Directions:
- In skillet cook onions, Garlic, and diced tomatoes (glaze them for no more than 3 minutes, until onions carmalize)
- Then add beef and cook until done
- Hollow out peppers
- Stuff meat mixture inside
- place halves into baking pan.
- Bake at 350F for 15 min
- Top with cheese and bake for 5 more min.
- Serve and enjoy!
For a leaner meal you can substitute turkey for beef)
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Avocado and Tomato Salad
Ingredients:
4 cups avocados (diced)
2 cups grape tomatoes (or cherry tomatoes)
2 cups cucumbers (peeled and diced)
1 cup red onions (diced)
4 tablespoons fresh cilantro (chopped)
2 teaspoons fresh garlic (minced)
2 tablespoons lime juice
1/4 cup olive oil
salt and fresh pepper to taste
(optional: you can add lettuce to mix, ut lettuce will wilt quickly)
Directions:
- Toss all ingredients in a large bowl
- Makes 8 servings
- instead of adding lettuce to mix you may, if so desired, pour mixture over top a bed of lettuce while serving
- Enjoy!
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Chicken Chili
Ingredients:
2 cloves garlic, minced
1/2 cup diced sweet onion
2-3 chicken breast fillets (1.5 lbs) cut into bite size pieces (optional skinless, boneless thighs or a combination of breasts & thighs)
1 (14.5 ounce) can fire roasted tomatoes with liquid
1 (6 ounce) can tomato paste
1 1/2 cups chicken broth, fat free, low sodium (optional vegetable broth or water)
2 tablespoons chili powder (your choice of brands)
1/2 teaspoon cayenne pepper (optional - more or less to taste)
1/2 teaspoon cumin
1/2 teaspoon black pepper and salt to taste
1 (15.5 ounce) can Cannellini or Navy beans, drained and rinsed
1 (15.5 ounce) can Kidney beans, drained and rinsed
1/2 cup reduced fat cheddar cheese for garnish
Directions:
- Combine all the above ingredients in a slow cooker.
- Cover and cook on low 8 hours.
- Spoon into bowls and garnish with a little cheddar cheese and diced onion, if desired.
Note: The chicken used in this recipe was raw when going in the slow cooker. If you already have cooked chicken, just add it about an hour before the end of cooking time.
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The Anything Diet Soup
Ingredients:
6 medium onions (your choie of kinds, white, red, etc.)
2 large green bellpeppers
1 Large Cabbage
1 medium celery bunch
1 - 2 large can whole tomatoes (fix what tastes good toyou)
1 pouch dry onion soup mix
herb seasonings to taste, including salt and pepper (optional)
Water to cover
Directions:
- put everything in large cooking pot and cook until tender.
- leave covered until served
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INGREDIENTS:
4 c cooked whole wheat or high fiber macaroni (OR gluten free noodles, your choice of style or brand.)
1 Tbl butter
1 Tbl flour
1 c milk (skim milk or your choice)
1 garlic clove, minced
3 oz cheddar cheese, shredded (sharp or mild, your choice)
3 oz Gruyere cheese, shredded
1 egg
1 egg white
1 (10 oz) package of frozen chopped spinach, defrosted, drained and patted dry (or 1 cup cooked fresh spinach)
Salt & pepper to taste
DIRECTIONS:
- Pre-heat oven to 400. In 12-cup muffin tin, mist with cooking spray and set aside.
- In a small sauce pot, melt the butter over medium heat. Add flour, mixing it until thick. Stir in milk and garlic and raise the temp to bring the mixture to just under a boil.
- Add cheese and whisk until thoroughly combined into a cheese sauce.
- Remove cheese sauce from heat and mix in egg and egg white (binding agents) until combined.
- In a large bowl, combine pasta, spinach, cheese sauce, salt and pepper and mix together.
- Spoon the mixture evenly into the cups of your prepared muffin tin.
- Bake for 10-15 minutes until the tops are slightly brown.
- Let cool before removing from muffin tin.
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Ingredients:
1/2 cup extra virgin olive oil (can use straight virgin olive oil, but extra virgin gives better flavor)
1/2 cup sliced celery (sliced, not chopped)
1 medium eggplant cut into one inch cubes, skin left on (about 3 cups)
1 cup chopped onion (your choice red or white)
1 whole red bell pepper, cored and seeded, cut into one inch pieces
2 cups fresh juicy tomatoes, cored and cut into large chunks
1/2 cup golden raisins, regular raisins or currants
1 teaspoon dry oregano
1/2 cup red wine vinegar
4 teaspoons sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Fresh chopped basil for garnish
Instructions:
- In large skillet, heat oil over medium to medium high heat, add celery.
- Cook two minutes until it crisps. Add eggplant, cook for two more minutes. Add onions and cook for about three minutes, then add red peppers. Cook for about three minutes then add tomatoes, raisins and dry oregano.
- Reduce to medium simmer for about ten minutes or until the liquid has thickened and the vegetables tender.
- Remove from heat, stir in vinegar, sugar, salt and pepper.
- Sprinkle with fresh chopped basil.
- Caponata can be eaten hot, at room temperature, or chilled. It goes excellent on a bun or roll as a snack.
Prep Time: 20 minutes, Cook Time: 20 minutes, Total Time: 40 minutes
Yields: 4 cups
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Ingredients:
2 onions, sliced or chopped according to your tastes (can use challets)
1 red bell pepper, chopped (red, yellow, or green. Each gives different flavors and adds color to dish)
1½ Tbsp olive oil (your choice)
2 tsp balsamic vinegar
2 tsp honey
3 cans green beans, drained (can use frozen)
2 oz goat cheese
4 oz cream cheese (your choice or brands)
1/2 tsp white pepper
1 tsp salt (can use sea salt)
1/2 cup Parmesan cheese
Instructions:
- In skillet, saute onions and red pepper in olive oil until soft over medium heat.
- Add balsamic vinager and honey, stirring until veggies are coated.
- Add green beans and heat through.
- Cube the goat and cream cheese and add to the pan, stirring until melted.
- Season with salt and pepper.
- Remove from heat, pour mixture into a greased casserole pan.
- Sprinkle the top with Parmesan cheese and bake at 375 until heated through, about 20-30 minutes.
(for added flavor you can add dried onions to top)
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