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Rotel Stuffed Bell Peppers
This is the all time recipe from back home (Louisiana). At all types of events [birthday parties, family gatherings, chill nights] this dish is served, usually with chips in place of the pepper. If you've never tried this recipe I suggest that you stop living under a rock & explore life! Of course the recipe is going to differ a bit based on the KETO effort, but that won't change the YUM factor. Again, the purpose of the Keto diet is to lessen the carb intake. By substituting chips for bell peppers, we save ourselves some carbs for the meal. Ingredients · 1 lb ground sausage (spicy, breakfast, Italian, etc) · 1 - 8oz block of cream cheese, room temperature · 1 - can rotel (or diced tomatoes) [Hot is my preference] · 4 – Yellow Bell Peppers (Cut in half) Instructions 1. Preheat oven to 350 F. 2. Wash & Cut off tops of Bell Peppers 3. Remove Seeds from Pepper 4. Cut Peppers in identical halves 5. Set Peppers aside & Make Rotel Sausage Dip 6. Heat a skillet/pan to Medium high 7. Brown sausage while breaking into small pieces (drain grease) until no pink shows 8. Add can of Rotel with juice and stir while simmering 9. Add softened cream cheese (cube mine for melting quickly).. 10. Heat thru until melted and stir to combine. 11. Lastly Stuff bell pepper halves with Rotel sausage dip. Place in the oven for 20-25 mins Enjoy!
Jalapeño Popper Mushrooms - always the first thing to go at parties! Mushrooms stuffed with cream cheese, garlic, cheddar cheese, bacon and jalapeños. Seriously delicious! Can prep mushrooms ahead of time and refrigerate until ready to bake. Great for parties or a low-carb snack. These Mushroom Jalapeño Poppers are loaded with cream cheese, jalapeños, bacon and cheddar cheese. Seriously delicious! I made these for the first college playoff games and they were gone in a flash. I plan on doubling the recipe next time. You can prepare the mushrooms ahead of time and refrigerate until you are ready to bake. I suggest baking the mushrooms on a baking rack. The mushrooms release some liquid as they bake. Baking them on the rack will keep them from getting soggy Jalapeno Popper Mushrooms prep time: 5 MINS cook time: 20 MINS total time: 25 mins INGREDIENTS: 24 whole white button mushrooms 2 cloves garlic, minced 1 (4-oz) can diced jalapeños, drained 1 (8-oz) package cream cheese, softened 3/4 cup shredded cheddar cheese 1/2 pound bacon, cooked and chopped instructions: Preheat oven to 350ºF. Place a baking rack on a foil lined rimmed baking sheet. Set aside. Remove stems from mushrooms. Combine cream cheese, garlic, jalapeños, cheese and cooked bacon. Spoon cream cheese mixture into mushroom caps. Place on baking rack. Bake for 15 to 20 minutes.
Parmesan Roasted Cauliflower - best cauliflower ever, baked in oven with butter, olive oil and Parmesan cheese. A perfect side dish! I love cauliflower, especially cauliflower baked in the oven. Cauliflower is sweet in nature, and after roasting and baking in the oven, the cauliflower caramelizes, making it one of the best roasted vegetables ever. Parmesan Roasted Cauliflower Recipe Parmesan Roasted Cauliflower - best cauliflower ever, baked in oven with butter, olive oil and Parmesan cheese. A perfect side dish. Prep Time 10 minutes Cook Time 45 minutes Total Time 55 minutes Servings 2 Calories 229 kcal Ingredients 8 oz cauliflower florets sliced horizontally 2 tablespoons melted butter 1 tablespoon olive oil Pinch of salt 3 light dashes of ground black pepper 1/2 cup Parmesan cheese 1 teaspoon chopped parsley leaves Instructions Preheat oven to 400°. Toss the sliced cauliflower with the butter and olive oil. Season with salt and black pepper. Transfer the cauliflower to a baking sheet, in single layer, roast until almost tender about 20-30 minutes. Remove from the oven and sprinkle the grated Parmesan and chopped parsley leaves on top of the cauliflower, roast again until the cheese melts and slightly crusty, about 5 minutes. Remove from oven and serve immediately.
If you like cheese as much as I do then you’ll love these Spinach Ricotta Stuffed Peppers! The peppers are jam packed with sautéed onion, garlic, and spinach, plus ricotta and parmesan cheese! I can assure you each bite is so full of flavor. Red peppers are what I use most often in my cooking but my favorite are really the yellow and orange ones. They are a little milder and sweeter, great for eating raw with dip. Recently, I’ve been using the orange and yellow peppers a lot in recipes like this one. How to Make Stuffed Bell Peppers: This recipe is SO easy… And the peppers themselves only require a handful of ingredients! peppers spinach onions cheese seasonings For the filling, just cook up some onions and garlic, wilt the spinach, season, and then mix it with the ricotta and Parmesan cheese. Then you stuff that mixture into each pepper half. Stuffed Bell Pepper Recipe Super easy Stuffed Peppers recipe - full of onions, garlic, spinach, seasoning, ricotta and parmesan cheese, and a grain of your choice! We love to serve our stuffed peppers with rice. Course Main Course Cuisine American Prep Time 20 minutes Cook Time 25 minutes Total Time 45 minutes Servings 4 Calories 297 kcal INGREDIENTS 2 TB oil divided 3/4 c diced onion 3 c chopped baby spinach chopped - about 6 oz salt & pepper to taste 2 yellow bell peppers cut in half, seeds removed 1 1/2 c ricotta part-skim 6 TB parmesan cheese grated 10 oz container grape or cherry tomatoes For the Garnish parmesan cheese grated fresh flat parsley or basil INSTRUCTIONS Preheat oven to 425. Place tomatoes in a 9x13 pan and drizzle with ½ tablespoon olive oil. Salt and pepper. Set aside. Heat remaining 1½ tablespoons oil in a skillet over medium heat. Saute onion until translucent and soft. Add the garlic and spinach and cook until wilted. Season with salt and pepper to taste. Mix ricotta and Parmesan together. Add in the spinach mixture and stuff into peppers. Sprinkle with more Parmesan cheese and arrange in the pan with the tomatoes. Bake for 25-30 minutes or until lightly browned. Garnish with more Parmesan and some fresh parsley or basil. Serve over rice, orzo, or quinoa.
This Bacon Wrapped Jalapeño Popper Chicken is the all-time most popular recipe on this website. It is an easy but fun weeknight dinner meal that everyone will love! Plus the active preparation time is only 10 minutes. The process of preparing Bacon Wrapped Jalapeño Popper Chicken simple. Chicken is pounded thin, and stuffed with a combination of cream cheese, chopped jalapeños, and cheddar cheese, before it is wrapped in bacon. How to Make Bacon Wrapped Jalapeño Popper Chicken: Bacon Wrapped Jalapeño Popper Chicken An easy recipe for Bacon Wrapped Jalapeño Popper Chicken. Chicken is filled with cheese, cream cheese, and jalapeños, then wrapped up with bacon and baked! Prep Time 10 minutes Cook Time 55 minutes Total Time 1 hour 5 minutes Servings 4 Ingredients 4 Boneless Skinless Chicken Breasts 4 ounces of Cream Cheese cut into bite chunks (not whipped) 4 Jalapenos 1/2 cup Shredded Cheddar Cheese 8 slices of Bacon Instructions Start by heating your oven to 300 degrees and then get to chopping the jalapenos. If you like hot spicy heat – leave the seeds. If you want a mild heat, remove the seeds. Then move on to pounding out the chicken breasts until they are quite thin. You want them to double in size. Cover the chicken in plastic wrap, and place on a strong surface and use a meat mallet or a cast iron pan to pound them out. Next, place a long thin chunk of cream cheese in the center. Add jalapeno and cheddar cheese on top, and then wrap the chicken around it. Use 2 slices of bacon to wrap around each chicken breast sealing it shut. Sprinkle with salt and pepper. Place the bacon wrapped chicken breasts in a baking sheet lined with aluminum foil. After 45 minutes, remove the chicken from the oven, and drain any bacon fat off the pan. Increase the oven temperature to 400 degrees, letting the bacon crisp up for another 10 minutes or as long as necessary.
These low carb Keto friendly butter cookies are eggless and made with almond flour and butter. These cookies are perfect for killing that sugar craving that you may be experiencing while working on maintaining ketosis. HOW TO MAKE BUTTER COOKIES FROM SCRATCH: These butter cookies took a bit of experimenting to get right. I started with my shortbread butter bars recipe and replaced wheat flour with almond flour, white sugar with erythritol, and omitted the egg. The resulting dough was way too buttery and sticky to handle. My next iteration used significantly less butter, just enough to form a cohesive cookie dough. Eggs aren’t necessary in this recipe — the softened butter binds all of the ingredients together nicely. Note that I used softened butter at room temperature, not melted liquid butter. I use erythritol as a low carb sweetener for all of my keto dessert recipes, like chocolate chip cookies and peanut butter cookies. Erythritol doesn’t impact blood sugar or insulin, as our bodies actually cannot digest it. If you prefer, you can substitute erythritol with another powdered sweetener; note that erythritol is about 70% as sweet as white sugar. These butter cookies will keep their shape during baking and will not spread, so take care to form them to your desired shape before baking. I used a fork to indent a standard criss-cross pattern onto the cookies, but other ideas include making a thumb print and fill with jam, or sprinkling with sweetened cinnamon like snickerdoodles. These cookies are not too sweet, so they’re a blank canvas for adding other flavors, toppings, and decorations. Low Carb Butter Cookies With Almond Flour Simple butter cookies perfect for the holidays. Keto and low carb friendly. Prep Time 10 minutes Cook Time 10 minutes Servings 12 servings Calories 80 kcal Ingredients 1 cup blanched almond flour 1/4 cup powdered erythritol sweetener 3 tablespoons salted butter softened to room temperature 1/2 teaspoon vanilla extract Instructions Preheat the oven to 350 F. Prepare a baking sheet lined with parchment paper or a nonstick baking mat. In a mixing bowl, combine all ingredients, thoroughly stirring until resembling a dough. As you stir, initially it will look crumbly and then it will form into a cohesive dough. Use the dough to form 1-inch balls, placing them on the baking sheet. There should be about 12 balls, separated from each other by about 2 inches. Flatten each dough ball using a fork, then rotate 90 degrees and flatten again, forming a criss-cross pattern. Or form into a different desired shape and pattern. Bake at 350 F until the cookies are golden around the edges, 8 to 10 minutes depending on the thickness of the cookies. The cookies will be very soft when they come out of the oven. Let cool completely before removing them from the baking sheet. Nutrition Notes This recipe yields 0.5 g net carbs per serving (1 cookie). Nutrition information does not include erythritol because it cannot be digested by the body. Nutrition Facts Per Serving Calories 80 Total Fat 8g 12% Saturated Fat 2g 10% Trans Fat 0g Cholesterol 8mg 3% Sodium 30mg 1% Potassium 60mg 2% Total Carb 1.5g 1% Dietary Fiber 1g 4% Sugars 0.5g Protein 2g Vitamin A 2% · Vitamin C 0% · Calcium 2% · Iron 2%
Everyone loves a quick, easy and tasty chicken dish and this chicken in a creamy parmesan and sundried tomato sauce fits the bill perfectly coming together in less than 30 minutes. This recipe could not be easier, you simply cook the chicken in the pan and then make the sauce in the same pan! The sauce is pretty simple and yet packed with flavour from the sun-dried tomatoes and parmesan and it is made in a base of chicken broth and cream. Chicken in a Creamy Parmesan and Sundried Tomato Sauce Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 4 A quick, easy and tasty chicken dish in a creamy parmesan and sundried tomato sauce. ingredients 1 tablespoon oil 4 (~6 ounce) skinless and boneless chicken breasts, pounded thin 2 cloves garlic, chopped 1/4 teaspoon red pepper flakes 1/4 cup dry white wine (or chicken broth) 3/4 cup chicken broth 1/2 cup heavy/whipping cream 1/4 cup oil packed sundried tomatoes, chopped 1/4 cup parmigiano reggiano (parmesan), grated salt and pepper to taste 1/4 cup fresh basil, thinly sliced (or 1 teaspoon dried basil) directions Heat the oil in a pan over medium-high heat, add the chicken and cook until lightly golden brown on both sides and cooked through, about 5 minutes per side, before setting aside. Add the garlic and red pepper flakes and saute until fragrant, about a minute. Add the wine and deglaze the pan. Add the broth, cream, sundried tomatoes and parmesan, bring to a boil, reduce the heat and simmer until the sauce thickens a bit, about 3-5 minutes. Mix in the chicken along with any juices, season with salt and pepper to taste, remove from heat and mix in the basil. Option: For One-Pan: Make this a one-pan meal by adding 8 ounces of pasta and 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water) to the sauce in step 4 and simmer, covered, until cooked, about 12 minutes (or 20 minutes for rice). Option: Add chopped spinach to the sauce. Nutrition Facts: Calories 326, Fat 12.8g (Saturated 5g, Trans 0), Cholesterol 155mg, Sodium 330mg, Carbs 2g (Fiber 0.5g, Sugars 0.5g), Protein 55.5g
Aside from the avocado and feta and crispy bacon in this bowl of epic-ness, the balsamic dressing/ marinade/gift from the salad gods is everything. If you love all the salads, this one may blow your socks off! The dressing has so many flavors packed into it, that when you fry your chicken with it AND dress your salad with the rest of it, you won’t know what to do with yourself. No only does it contain the obvious balsamic and olive oil, get ready for your mind to be blown with a sprinkle of Italian herbs, a kick of garlic and a hint of honey. You will be table top dancing, along with your taste buds. By the way, there is balsamic in there, I swear, sunk right at the bottom. I wanted to capture those herbs sitting at the top. When you whisk it together, it’s a whirlpool of balsamic lava lamp. BLT Balsamic Chicken Avocado Feta Salad is a delicious twist to a BLT in a bowl! With a balsamic dressing that doubles as a marinade you won't even miss the bread in this mega loaded salad. Weight Watchers Smart Points: 12 per serve Ingredients: Balsamic Dressing / Marinade: 1/3 cup balsamic vinegar 1/4 cup olive oil 2 tablespoons water (or more oil if you wish) 2 teaspoons Italian seasoning 2 teaspoons minced garlic 1 teaspoon honey 1/4-1/2 teaspoon salt (adjust to your tastes) 4 skinless and boneless chicken thigh fillets (or breast fillets) Salad: 5 ounces |150g bacon , diced and trimmed of all fat 8 cups mixed salad lettuce leaves (or Romaine | Cos lettuce leaves) 2 tomatoes , chopped 1 red onion , thinly sliced 1 avocado , sliced 1/4 cup crumbled feta cheese extra Italian seasoning salt and pepper , to taste Instructions Whisk balsamic dressing / marinade ingredients together until well combined. Pour 2-3 tablespoons into a shallow bowl. Add the chicken thighs and coat evenly. Season with salt and pepper; set aside for 10 minutes while the frying bacon. Fry bacon until crisp in a skillet over medium-high heat. Wipe pan over with paper towel. Cook chicken fillets until crisp and cooked through (about 7 minutes each side). Arrange all salad ingredients in a large bowl. Top with the bacon, chicken, avocado and sprinkle with feta, extra Italian seasoning and salt and pepper to your tastes. Drizzle with the remaining dressing, and serve.
This Mongolian Beef is packed with tons of flavor. This Mongolian Beef is also Whole30, Paleo, & Keto friendly. It is one of my favorite recipes that I will share with you. Most google searches will show you that this famous Chinese dish Mongolian Beef is covered In shining and glossy sauce with tons of starch. There are even slow-cooker versions. Hey, I’m sure whatever the version you’ve seen online should be quite tasty but I want to bring you to the next level – a simpler way to prepare, for a better taste, and with no added sugar or starch. Share this 1-minute How to Make Paleo Mongolian Beef video with your friends ! Paleo Mongolian Beef, Scallion and Ginger Stir-Fry Prep Time 15 mins Cook Time 10 mins Total Time 25 mins This Paleo Mongolian Beef is packed with flavor, color, and texture. It's also Whole30 and Keto friendly. Be sure to follow the recipe and the notes section for make ahead meal planning tips ! Calories: 290 kcal 1 lb beef sirloin tips thin sliced against the grain Cooking fat of your choice - ghee, coconut oil Beef Marinade: 2 tbsp coconut aminos 1 tbsp Red Boat fish sauce 2 tsp toasted sesame oil Aromatics: 3 large cloves garlic finely minced 3-inch long thin sliced ginger, From index through ring finger quantity 2 red chili peppers (California fresno chili) remove seeds, slice to thin strips 3 bulbs scallions cut into 3-inch length. Separate white and green parts. Instructions Thin slice 1lb. beef against the grain. Add coconut aminos, fish sauce, and sesame oil. Marinate the beef for 20 minutes. In the meantime, prepare ingredients listed under “aromatics”. Heat 1 tbsp cooking fat of your choice over medium-high heat in a skillet/saute pan. When hot, lower the heat to medium. Stir-fry the beef with the marinade until it’s no longer pink. Set aside. Add a bit more cooking oil, saute the ginger, garlic, red chili peppers, and white color part of scallions under medium to medium-high heat until fragrant. Season with a small pinch of salt. Add beef and green color part of scallions back to the saute pan. Toss everything to combine. Recipe Notes For make ahead meal prep, complete Step 1. Portion the beef into individual servings in ziplock bags. Squeeze out the air and keep the bags flat and store them in the freezer. You can pre-chop the garlic and pre-slice the ginger, scallions, and red chilli peppers and store them separately in containers in the fridge or just prepare them before cooking. Defrost the beef a night before in the fridge with a stray underneath the ziplock bag in case there's any leaking. There's no need to add or measure any extra seasoning because we marinated the beef in advance. Nutrition Facts Paleo Mongolian Beef, Scallion and Ginger Stir-Fry Amount Per Serving (172 g) Calories 290 Calories from Fat 174% Daily Value*Total Fat 19.3g 30% Saturated Fat 9.4g 47% Cholesterol 73mg 24% Sodium 929mg 39% Total Carbohydrates 5g 2% Dietary Fiber 1g 4% Sugars 1g Protein 24g 48% Vitamin A4% Vitamin C23% Calcium 2% Iron 16%* Percent Daily Values are based on a 2000 calorie diet.
Have you tried zoodles yet? Zucchini noodles are a HUGE hit in our house so I definitely think it’s worth giving them a shot if you haven’t tried them yet! They’re great to use in place of pasta for a lighter/fresher option. And with these creamy Parmesan zoodles, you likely won’t even miss the pasta. It’s that good! Here’s the easy recipe: Creamy Garlic Parmesan Zoodles Prep time 5 mins Cook time 5 mins Total time 10 mins Fresh & easy, these creamy garlic Parmesan zoodles are the perfect replacement for a pasta. Main Serves: 2-4 Ingredients 1 TBSP butter 2 cloves garlic, minced 4 oz cream cheese 2-3 TBSP milk ¼ C Parmesan cheese 4-5 medium zucchini, spiralized salt & pepper to taste *optional - sliced cherry tomatoes for garnish Instructions In a large pan, melt butter over medium low heat. Then add minced garlic. Let the garlic and butter cook together for a minute or so, then add cream cheese and milk. Allow the cream cheese to melt and start forming a simple sauce. Add in all the zucchini noodles. Toss the zoodles to coat with the sauce. Add Parmesan cheese and cook all together, just until the noodles are barely fork tender and all the cheese has melted. Serve immediately and enjoy!
These are probably the BEST keto brownies that I've ever had. Of course, they are sugar-free, taste slightly different, but super moist and addictive! What makes them so incredible is that they are fudgy and dense, just as every brownie should be! KETO BROWNIES COURSE: DESSERTKEYWORD: KETO BROWNIESPREP TIME: 5 MINUTESCOOK TIME: 55 MINUTESTOTAL TIME: 1 HOURSERVINGS: 8 BROWNIESCALORIES: 227 KCALPrint INGREDIENTS 1/4 cup Unsweetened Cocoa Powder 2 tbsp Coconut flour 3 large eggs (room temperature) 12 tbsp Butter 1/2 cup erythritol 1/2 tsp vanilla extract Pink Salt 2 oz Unsweetened Bakers Chocolate INSTRUCTIONS Preheat oven to 325 degrees Combine coco powder, coconut flour, and salt, and set aside Add eyrthritol, eggs, vanilla and mix with a hand mixer. Mix until the volume of the mixture has tripled in size. This should take about 3-5 minutes on high. In a 3rd bowl, melt together butter and bakers chocolate. This can be done using a double boiler method, or by repeatedly microwaving for 20s and mixing. If using the microwave be careful not to burn the chocolate. Add egg mixture to the butter/chocolate mixture in 3 parts, folding in each time. Most of the erythritol will be at the bottom of the egg mixture, thats ok! Once the wet ingredients are all combined, begin adding the dry ingredients. Add 1/3 of the dry mixture and fold into the wet. Repeat this process 3 times until all of the dry mixture is used and a homogeneous brownie batter is formed. Pour into a greased 8x4 loaf pan. Place into a 325 degree oven for 50-55 minutes. RECIPE NOTES Net Carbs: 3g Nutrition Facts Keto Brownies Amount Per Serving Calories 227 Calories from Fat 207% Daily Value*Total Fat 23g35% Total Carbohydrates 5g2% Dietary Fiber 2g8% Protein 4g8%* Percent Daily Values are based on a 2000 calorie diet.
Looking for a drink that is presentable to your guest? The popular Moscow Mule is wonderful for presentation. Usually served in the copper mugs with a solid ice cube and a sprig of mint, it's a delight to look it. You'll need to make the Ginger Syrup ahead at least 2 weeks in advance. If not, you'll have to resort to using ginger beer (which the sugar free version is almost impossible to find, but Zevia makes it). I'm not such a fan of vodka, but I know that some individuals adore it! I hope that you are one of those people! INGREDIENTS For the Ginger Syrup: · 1/2 cup thinly sliced, peeled ginger · 2 cups water · 1/3 cup granulated sugar substitute (I used Swerve) For the Moscow Mule: · 4 oz premium vodka · 1 oz fresh lime juice · 1 oz ginger syrup (recipe above) · 8 oz diet ginger ale · fresh mint leaves to garnish INSTRUCTIONS For the Ginger Syrup: 1. Combine the ginger, water and sweetener in a small saucepan. 2. Bring to a boil over high heat. Lower the heat to medium and simmer for 10 minutes. 3. Cool for 1 hour, then strain and store in a clean jar in the fridge for up to 2 weeks. For the Moscow Mules: 1. Combine the vodka, lime juice, ginger syrup and ginger ale in a small pitcher. Stir well. 2. Pour over ice and garnish with fresh mint. For a stronger mint flavor, muddle (smash) the mint leaves around in the bottom of the mug slightly before drinking.