My fitness guru, ShaunT (Insanity guy), posted this recipe for Stuffed Bell Peppers on his Facebook page. It’s gluten-free, low in carbs, and absolutely delicious! I think I made it 3 times in a two-week period. 🙂
Since I’m not a big fan of bell peppers (they give me heartburn), I used giant beefsteak tomatoes instead. Worked perfectly! As for the kids? They loved it too, especially topped with cheese. Family fit dinner (or lunch) at its best!
1 lb of ground lean turkey
Franks red hot sauce (optional)
1/4 onion, minced
lemon pepper and black pepper to taste
3 large bell peppers (or 6 beefsteak tomatoes), washed
1 cup of chicken broth
1/4 cup tomato sauce
1-1/2 cups of cooked brown rice or quinoa
Olive oil spray
grated cheese (optional)
Preheat oven to 400˚F.
Sauté onions and hot sauce in a pan with olive oil. Add ground turkey.
Season with lemon pepper and black pepper. Keep browning until the meat is completely cooked.
Add the tomato sauce and 1/2 cup of chicken broth. Mix and simmer on low for 5 minutes.
Stir in the cooked rice/quinoa with the meat.
Cut the bell peppers in half, lengthwise, and remove all seeds. (If using tomatoes, cut the tops of the tomatoes and scoop out the flesh and seeds and save for a salad or for later use.)
Place bell peppers/tomatoes in a baking dish.
Spoon the meat mixture into each bell pepper/tomato. Fill as much as you can.
Pour the rest of the chicken broth on the bottom of the baking dish.
Optional: Put a little grated cheese over each bell pepper/tomato.
Cover tight with aluminum foil and bake for about 35 minutes.
Crispy Coconut Tilapia: It’s kind of like Coconut Shrimp but you’re using fish. This healthy gluten-free, low-carb dish is perfect with a side of steamed veggies and brown rice. Keep in mind every ingredient in this recipe is some form of coconut by-product so you should better like the taste and smell of coconut because it’s about to get coco-nutty in here. 🙂
6-8 fresh or thawed tilapia fillets
1/4 c. coconut milk
1/4 c. coconut flour
1/2 c. shredded unsweetened coconut
1 tsp. of dried Italian herbs or lemon pepper or any herbs of your choice
kosher salt & pepper, to taste
Preheat oven to 350˚ F. Grease a cookie sheet or spray with coconut oil.
In a pie plate, combine the coconut flour and shredded coconut. In another pie plate, place the coconut milk.
Salt & pepper the fish fillets.
Dip each fish fillet in the coconut milk, then in the coconut flour mixture.
Arrange the coated fillets on the cookie sheet and top with any remaining coconut mixture.
Bake 30-40 minutes. Serve while hot and with a slice of lemon.
It was one of those busy days when I went to the grocery store and the smell of Indian food was wafting in the air from the restaurant next door. Mmmmm! Smells good but I didn’t have time for carry out and the kids weren’t going to eat Indian food with me. So I went home to see if I could find anything in my fridge. I put together this a simple, yet flavorful low-carb, gluten-free dish Easy Curry Shrimp to satisfy my craving. Delicious! Perfect for lunch or dinner.
2 tsp curry powder
1 tsp butter
1 tbsp olive oil (or water)
1 tsp. chopped garlic
1/2 pound of shrimp or prawns
sliced carrots and zucchini (or any vegetable you have on hand)
salt & pepper
In a sauce pan, sauté curry powder in butter for a minute to get the best flavor.
Add olive oil/water, then sauté garlic and onions for a couple minutes.
Add shrimp, carrots and zucchini until shrimp is cooked.
My friend Fran posted a picture of her dinner on her Facebook page one night. It looked so good! Everyone was “oohing and ahhing” about it and begged for the recipe. It was for Prosciutto-Wrapped Pesto Chicken. She found it on allrecipes.com. As soon as I read the ingredients and directions, I drove to the store and bought chicken, pesto and prosciutto, and prepped it in 10 minutes. What an amazingly simple dinner to make for the family that’s low-carb (only 2 grams of carbs!), gluten-free, and delicious, too. The kids loved it – especially when I said it was wrapped in “fancy bacon.” This will definitely be added to our dinner menu rotation. Thanks for sharing, Fran! 🙂
4 skinless, boneless chicken breast halves (or thighs if you prefer)
1/2 cup store-bought basil pesto, divided
4 thin slices prosciutto, or more if needed
Preheat oven to 400˚ F. Grease a baking dish.
Spread about 2 tablespoons of pesto per chicken breast over the top of each breast, and wrap each breast in prosciutto slices to cover the entire breast.
Place the wrapped chicken breasts into the prepared baking dish.
Bake until the chicken is no longer pink, the juices run clear, and the prosciutto is lightly crisped, about 25-35 minutes, depending on how “meaty” your chicken breasts are.
It looks like fried rice, but it’s not. I call this Faux Fried Rice because it’s made with quinoa, not rice.
What is Quinoa?
Quinoa is 100% whole grain and is an excellent source of protein, about 12 to 18 percent! Technically it’s not a grain but the seed of a leafy plant related to spinach. According to The National Academy of Sciences, quinoa is “one of the best sources of protein in the vegetable kingdom”. Quinoa contains the amino acid lysine which helps the body produce protein. It also helps the body process the protein in the quinoa and in other foods. The World Health Organization has rated the quality of protein in quinoa to be equivalent or superior to that found in milk products.
Amazing, right? So it’s guilt-free, gluten-free and delicious! And you know what else, it tastes JUST LIKE FRIED RICE! I’m not kidding. Rice by itself doesn’t even have any flavor. The secret is all in how you spice up the proteins and veggies you’re going to mix with the quinoa. This is perfect for lunch or dinner, or even as a side dish – although I must warn you, this can be pretty filling.
Look at the photo again. I swear, every time I look at it, I think it’s real fried rice. 🙂
1 cup of quinoa (cook as directed– I cook mine in my rice cooker. Set aside.)
8 oz. or so of any protein you want (chicken, shrimp, pork, tofu)
1 cup of diced vegetables you like (fresh or frozen: zucchini, broccoli, mushrooms, carrots, etc.)
1/2 an onion, chopped
cooking oil (any oil you want: olive, canola, vegetable)
salt & pepper to taste
soy sauce (optional)
In a skillet, sauté garlic and onion in oil.
Add in your protein until cooked.
Season with salt and pepper.
Toss in veggies.
When protein & veggies are cooked, then push it to the side of the skillet so you have enough room to scramble the 2 eggs in the same pan.
When eggs are cooked, mix it all up (protein/meat, veggies, eggs.)
Throw in the quinoa. Season as needed. You can use soy sauce if you want.
Mix it all up in the skillet…. then BAM, fried rice! I mean, FAUX fried rice.