Philly Stuffed Peppers

I spent last weekend "back at college" celebrating my baby sisters graduation... everytime I go I realize why I gained so many lbs lol!  Every meal was something oh so bad for me but oh so tasty!  It is crazy once you start to cut out a majority of the bad stuff that you can feel your body act differently when you put it back in. By Sunday night I wasn't feeling so great and I was craving something with some nutrients.  I pinned this recipe awhile back and figured it would be the perfect thing to try.



  I loved that this had no refined carbs and was super filling for under 180 calories a pepper half.  Also it took a few ingredients and not too much prep work to make which is perfect in my book.  I got the original recipe here but modified it to make it a bit bigger and a bit healthier!

Ingredients
4 green peppers cut in half and seeded
1 tbs coconut oil
1 small sweet onion chopped
1 package button mushrooms sliced
1 clove garlic
1 lb roast beef sliced, and cut into strips
8 pieces of mozzarella cheese

Directions

1) In large skillet heat coconut oil, add onion, mushrooms, garlic, and S&P to taste
2) Sautee until onions are translucent and mushrooms become tender
3) Add roast beef and heat through
4) Place pepper halves in large baking dish, place half a piece of cheese into each half, top with some beef/onion/mushroom mixture, then top with other half of cheese
5) Bake in a 350 degree oven for about 25 minutes until peppers are soft and cheese is melted (you can include a little bit of water in the bottom of the pan to help the peppers soften up while cooking if you like them softer)
6) Enjoy!
source:http://everythingtobe.

High Protein, low carb recipes/GARLIC PARMESAN CHICKEN/

One of my all time favorite aromas in a kitchen is the smell of sauteing garlic.

Pure.bliss. (Note if you do not love garlic, this recipe is not for you)

Seriously, if I run out of garlic, my kitchen closes down. I don’t know how to cook with out. (Okay, I’m a tad bit exaggerating but this Italian girl loves her garlic!)

This recipe is quick and simple….but it feels like you are eating out. It doesn’t take fancy skills or lots of expensive ingredients to make a great dish.



Garlic Parmesan Chicken is good enough to stand alone but is wonderful over pasta. Or, if you are gluten-free, like me, try it over zucchini noodles. This (Amazon link) tool to make ‘zoodles’ has been worth the investment. I use it several times a week.

please support us by pining this post and shearing it with your friends.    

After i lost my official pinterest page which was so special because of your all Participations, i decided not to give up and start over,

INGREDIENTS
3 tbsp. butter
6 cloves minced garlic
2 chicken breasts-chopped into bite size pieces
sea salt
¼-1/2 cups parm cheese
2 cups spinach

INSTRUCTIONS
Saute garlic in butter for a minute or two
Add chicken pieces, salt, and cook until no longer pink in the middle.
Make sure to stir chicken to coat with butter and garlic
Add parm cheese and stir until the chicken is coated.
Add spinach and cook until wilted
Serve by itself or over pasta or zoodles
source:http://simplyhealthyhome.com/

Skinny Bell Pepper Nacho Boats

Sure- nachos taste delicious, but they probably don’t rank high on the list of nutritious, wholesome recipes, especially when you’re trying to eat healthy! However, you can satisfy your cravings for this classic Tex-Mex snack without worrying about your waistline by subbing in bell peppers for ordinary tortilla chips. This recipe for Bell Pepper Nacho Boats calls for delicious ingredients, like lean ground meat, savory spices, juicy salsa, and melted cheddar cheese.


Instead of lathering the mixture over carb-laden chips, simply stuff the wholesome combination of flavors and textures into nutrient-rich pepper boats! This lightened up dish makes a perfect appetizer at parties or game night, while allowing you and family to indulge in nachos while still eating clean. For a super vibrant and eye-catching presentation, use a mix of different colored bell peppers!  If you prefer a sweeter bell pepper, opt for red as they are the sweetest of all the peppers. Green is more on the bitter side, while yellow and orange are a little sweeter and have a milder taste. This easy to prepare recipe is low-carb, low-calorie, and high protein. So, eat up!

Yields: 18 boats | Serving: 2 boats | Calories: 145 | Total Fat: 9g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 50mg | Sodium: 293mg | Carbohydrates: 4g | Fiber: 1g | Sugars: 2g | Protein: 13g | SmartPoints: 4 |

Ingredients

1 pound lean ground turkey
1 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon black pepper
1/4 teaspoon kosher or sea salt
3/4 cup salsa, no sugar added
1 cup grated cheddar cheese, reduced-fat
3 bell peppers

Directions

Remove seeds, core, and membrane from bell peppers then slice each one into 6 verticle pieces where they dip down. Set sliced bell peppers aside.



Cook ground turkey over medium-high heat, breaking up as it cooks. Cook until the turkey loses it's pink color and is cooked through. Drain off any fat.

Preheat oven to 375 degrees.

Combine cooked turkey with spices and salsa. Evenly distribute mixture into the bell pepper boats, top with cheese. Bake on a parchment lined baking sheet for 10 minutes or until cheese is melted and peppers are hot.

NOTE: If you prefer much softer bell peppers, add a few tablespoons water to the bottom of a large casserole dish, add filled nachos, cover tightly with foil and bake 15 minutes.

Remove from the oven and add additional toppings, If desired.

Optional ingredients: sliced Jalepeno peppers, diced avocado, fat-free Greek yogurt or sour cream, or sliced green onions.
source:http://skinnyms.com/skinny-bell-pepper-nachos-recipe/

LOW CARB CAULIFLOWER BREADSTICKS

LOW CARB CAULIFLOWER BREADSTICKS WITH FRESH HERBS, GARLIC, AND LOTS OF OOEY GOOEY CHEESE ATOP A CAULIFLOWER CRUST LOOKS AND TASTES LIKE CHEESY BREAD!

When you can’t eat bread, either because of allergies, diabetes, or you are choosing to be on a low carb diet, this recipe for Low Carb Cauliflower Breadsticks will put a big smile on your face and help you stick to that new year’s resolution!


I have always been pretty addicted to carbs, but I feel so much better when I limit them in my diet. My body responds better to eating a high protein, low carb diet. I have more energy, my head is clearer, I sleep better, I’m so much more productive, the list could go on. I just feel all around great when I limit my carb intake.

Because I feel so much better, I don’t want to slip back into my old habits that make me feel not-so-good, but I sure do miss bread. When I saw a recipe for Cauliflower Squares on Allrecipes, I thought they looked like an interesting addition to my low carb diet. There are a whole host of recipes for Cauliflower Breadsticks on the web, but this one looked easy enough. I made some adjustments to the recipe, because I can’t help myself, but I think it turned out almost as good as cheesy bread.

These low carb breadsticks taste fresh, garlicky, and cheesy just like an amazing garlic bread smothered in a layer of Mozzarella and Parmesan cheese. There is a hint of cauliflower flavor, but it certainly doesn’t overwhelm. The texture is a bit softer than bread, but that didn’t bother me one bit, because all I could think about was the ooey gooey goodness of the garlicky cheese bursting with fresh basil just like my favorite cheesy bread, but it’s low carb!! I am so happy I can enjoy cheesy bread while eating a low carb diet, I don’t even care that it is ‘faux cheesy bread’.

My next adventure in cauliflower bread will be low carb pizza crust! The topping choices are endless, so I’m having a hard time deciding where to start, but I’m excited to enjoy pizza while living a low carb lifestyle. What do you think? Where should I start? What is your favorite pizza topping?

Low Carb Cauliflower Breadsticks with fresh herbs, garlic, and lots of ooey gooey cheese atop a cauliflower crust looks and tastes like cheesy bread.

Prep time  15 mins
Cook time  15 mins

Total time    30 mins

Recipe type: Appetizer
Serves: 4-6 Servings

INGREDIENTS
1 head cauliflower, riced
1/2 cup shredded Mozzarella Cheese
1/2 cup shaved Parmesan Cheese
1 large egg
1/2 tablespoon freshly minced garlic
1/2 tablespoon freshly chopped basil
1/2 tablespoon freshly chopped Italian flat-leaf parsley
1 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup shredded Mozzarella Cheese

INSTRUCTIONS
Preheat oven to 425°F and line a baking sheet with parchment paper.
To rice the cauliflower I cored it and broke it into florets. Then I placed it in the bowl of my food processor and pulsed until it was the texture of rice.
In a large bowl, mix the riced cauliflower, 1/2 cup shredded Mozzarella cheese, 1/2 cup Parmesan cheese, 1 egg, 1/2 tablespoon fresh garlic, 1/2 tablespoon fresh basil, 1/2 tablespoon fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper until combined and holds together. Place the mixture onto the parchment lined baking sheet and spread out into a rectangle about 9x7" and 1/4" thick.
Bake in the preheated oven for 10-12 minutes. Remove from oven and top with 3/4 cup shredded Mozzarella cheese and return to oven to continue baking until the cheese is melted and starting to brown. Cool about 10 minutes and cut into 'breadsticks'. Garnish with fresh herbs and Parmesan cheese. Serve with your favorite Red Sauce and enjoy!
source:http://realhousemoms.com/low-carb-cauliflower-breadsticks


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Low-Carb Sausage and Kale Mock Lasagna Casserole (Gluten-Free)

This Low-Carb Sausage and Kale Mock Lasagna is so delicious, you won't even miss the noodles!
(Makes 6-8 servings; recipe created by Kalyn.)
Ingredients:
2 medium-sized bunches of kale
1 tsp. salt (for water to cook kale)
2 tsp. olive oil
1 pkg (19.5 oz) hot turkey Italian Sausage
3 cups low-sugar pasta sauce (I used Classico Tomato and Basil sauce from a jar because I didn't have any homemade sauce)
1 tsp. dried basil
1 tsp. ground fennel
2 T + 2 T finely grated Parmesan cheese
1 C + 1 C grated reduced-fat mozzarella cheese


Instructions:
Preheat oven to 375F/190C.  Spray a 9" x 12" lasagna-type glass or crockery casserole dish with olive oil or non-stick spray.

Add the salt to a large pot of water and bring to a boil.  Trim stems from the kale, then cut the kale into ribbons about 1/2 inch wide.  When the water starts to boil add the kale, lower heat so the water is gently boiling, and cook kale 5-6 minutes.  Drain kale into a colander in the sink and let it continue to drain while you prepare other ingredients.  (I used a salad spinner to gently spin the water from the cooked kale and then let it continue to drain.)

While the kale is cooking, heat the oil in a large heavy frying pan, squeeze sausage out of the casings, and saute until the sausage is cooked through and nicely browned, breaking it apart with the turner as it cooks.  When the sausage is done, add the pasta sauce, dried basil, and ground fennel.  Stir to combine and let the sauce simmer 20-25 minutes, or until it's thickened and the liquid is reduced.

In the casserole dish, layer 1/2 the drained kale, sprinkle 2 T Parmesan, 1/2 the sauce, and 1 cup mozzarella.  Repeat with another layer of kale, Parmesan, sauce, and mozzarella.  Cover the dish with foil and bake for 20-25 minutes, then remove the foil and bake another 15-20 minutes, or until the casserole is bubbling and cheese is starting to brown.

Let the mock lasagna sit for about 5 minutes before you cut it.  Serve hot.

I am guessing this freezes well, although I haven't thawed out any of my frozen servings yet.
source:http://www.kalynskitchen.com/2012/01/recipe-for-sausage-and-kale-mock.html

12 Deliciously Healthy Low-Carb Casserole Recipes

Low-Carb Turkey Casserole with Mushrooms, Mozzarella, and Cauliflower Rice
(Makes 8 servings; recipe created by Kalyn and Kara, after many previous attempts that were not keepers!)

Low-Carb Ham and Cauliflower Casserole au Gratin


This Low-Carb Ham and Cauliflower Casserole Au Gratin is definitely a treat for low-carb comfort food, and it's also gluten-free and South Beach Diet friendly.

Low-Carb Sausage and Roasted Peppers Mock Lasagna Casserole

If you like the flavor combination of sausage and peppers and the cheesy goodness of lasagna, you'll love this Low-Carb Sausage and Roasted Peppers Mock Lasagna Casserole! This delicious mock lasagna is also gluten-free.

Sausage, Peppers, and Mushrooms Low-Carb Cheesy Bake
Sausage, Peppers, and Mushrooms Low-Carb Cheesy Bake is easy and delicious for a quick dinner and this tasty casserole is gluten-free if you pick the right sausage!
(Makes about 6 servings, depending on what else you serve it with; recipe created by Kalyn.).

Low-Carb Cauliflower Rice Southwestern Stuffed Peppers with Turkey and Poblanos (Gluten-Free)

Delicious Cauliflower Rice Low-Carb Stuffed Peppers with Southwestern Flavors!
(Makes 6 peppers; recipe created by Kalyn and Kara.)

Low-Carb Enchilada Casserole with Ground Turkey and Chiles
This Ground Turkey Low-Carb Enchilada Casserole was so good, I had leftovers for breakfast one day. And this healthy enchilada casserole made with ground turkey is low-carb and gluten-free!

Makes 8 servings; recipe created by Kalyn and inspired by Green Chile and Chicken Mock Enchilada Casserole.

Low-Carb Stuffed Peppers with Turkey Italian Sausage, Ground Beef, and Mozzarella

These Low-Carb Stuffed Peppers with Turkey Italian Sausage, Ground Beef, and Mozzarella are delicious and easy to make! And this recipe is also gluten-free and the peppers freeze well for an easy meal later.

Low-Carb Mock Lasagna Spaghetti Squash Casserole
This Low-Carb (and Gluten-Free) Mock Lasagna Spaghetti Squash Casserole is serious comfort food, and you won't miss the carbs. We used turkey Italian sausage in this spaghetti squash lasagna, but make a meatless version if you prefer.

Easy Cheesy Zucchini Bake Recipe (Low-Carb, Gluten-Free)

If you like zucchini, fresh basil, and cheese, you'll love this Easy Cheesy Zucchini Bake. And for those who care, this tasty recipe is low-carb, gluten-free, meatless, and South Beach Diet friendly.

(Makes 4-6 servings; recipe adapted from a recipe by Karen Niessing in Penzeys Back to School 2011 Catalog, with suggestions from my sister Pam.)

Twice-Baked Spaghetti Squash with Pesto and Parmesan.

Spaghetti squash is delicious with pesto and Parmesan and this Twice-Baked Spaghetti Squash with Pesto and Parmesan is low-carb and gluten-free. It makes a nice winter side dish if you're avoiding higher-carb vegetables.

Baked Chicken with Curry Sauce
Years ago when my niece Kara got married we had a recipe shower, and her future mother-in-law shared this recipe for chicken breasts with a creamy sauce.  It's one of those simple recipes that really do taste good, and when I first started the South Beach Diet I ate this fairly often for an easy dinner.  Nowdays I rarely cook with canned soup, but I can see from the stats that this recipe does have some fans despite the fact that it's gone for six years without a photo!

Alice Springs Chicken Casserole
(Makes  4-6 servings, recipe inspired by a version of Outback Steakhouse Alice Springs Chicken created by my brother-in-law Kelly)

Low-Carb Turkey Casserole with Mushrooms, Mozzarella, and Cauliflower Rice

You can also use chicken to make this Low-Carb and Gluten-Free Turkey Casserole with Mushrooms, Mozzarella, and Cauliflower Rice.


(Makes 8 servings; recipe created by Kalyn and Kara, after many previous attempts that were not keepers!)
Ingredients:
6 cups chopped cauliflower
1 pound Crimini (Baby Bella) mushrooms, washed and sliced
4 cups cooked leftover turkey or chicken
1 onion, chopped
2 T olive oil, divided (more or less depending on your pan)
1 tsp. dried thyme
1 tsp. dried Poultry Seasoning
salt and fresh-ground black pepper to taste
1 cup coarsely grated Mozzarella (or more; I used reduced-fat Mozzarella)

Sauce Ingredients:
1 cup sour cream (regular or light but do not use fat-free which has added sugar)
1/2 cup mayo
2 T Dijon mustard
1/2 tsp. dried thyme
1/2 tsp. dried Poultry seasoning
1 cup grated Mozzarella (I used reduced-fat Mozzarella)
1/4 cup coarsely grated Parmesan cheese

Instructions:
Spray a large glass or crockery casserole dish with olive oil or non-stick spray.  (I used a dish that was 10" x 13" but any size that's close to that will work.)  Preheat oven to 375F/190C.

Chop up enough cauliflower to make 6 cups of small cauliflower pieces.  The use a food processor with a steel blade to pulse the cauliflower until it's finely chopped, slightly larger then kernels of rice.  (See the recipe for cauliflower rice for more about how to do this.  You can also chop the cauliflower by grating it on the side of a box grater.)

Wash the mushrooms and cut into thick half slices.  Dice the leftover turkey (or chicken) into bite-sized pieces.  Mix together the sour cream, mayo, Dijon mustard, 1/2 tsp each dried thyme and Poultry seasoning, 1 cup grated Mozzarella, and 1/4 cup Parmesan to make the thick sauce mixture.

Heat 2 tsp. olive oil in a large non-stick frying pan and saute the mushrooms over medium-high heat until they release their liquid, all liquid evaporates, and mushrooms are starting to brown.  Put mushrooms in the bottom of the casserole dish.  Add about 2 tsp. more olive oil and saute the onions over medium-high heat until they are softened and starting to brown.  Put onions over the mushrooms in the casserole dish.  Heat another 2 tsp. of olive oil and add the finely-chopped cauliflower.  Cook over medium-high heat, stirring often, until the cauliflower is starting to soften and barely brown, about 3-4 minutes.  Add the 1 teaspoon each of dried thyme and Poultry Seasoning and cook about 1 minute more.  Season the cauliflower rice with a little salt and fresh-ground black pepper; then put it into the casserole dish over the mushrooms and onions.



Put the diced turkey into the casserole dish over the veggies and use a plastic spoon to combine the ingredients right in the dish.  (You can do this in a bowl if you prefer, but we were trying to get away without dirtying another dish!)  Spread the sauce mixture over the top and then use the spoon to gently combine the ingredients with the sauce, until the ingredients are well mixed into the sauce.   Wipe off the sides of the casserole dish with a paper towel if needed.  Sprinkle with Mozzarella cheese and bake uncovered until the casserole is starting to bubble and the top is nicely browned, about 40 minutes.

Let cool about 5 minutes; then cut into 8 servings and eat while hot.  This kept amazingly well in the fridge for days, and can easily be reheated in the microwave or in a pan on top of the stove.  I'm guessing it freezes well, but I ate all my leftovers before I could freeze any.
source:http://www.kalynskitchen.com/2014/11/low-carb-turkey-casserole-with-cauliflower-rice.html