3 green peppers
1 tablespoon oil
1/4 cup onions, chopped
3 cloves garlic, minced
1 lb shaved steak (maybe thin sliced roast beef would work?)
Montreal steak seasoning
2 tablespoons of mayonnaise
6 slices of pepper jack cheese
1. Cut the peppers in half lengthwise. Cut the tops off and remove the cores. Boil them on the stove top for 6-8 minutes, or until they begin to change color and become tender crisp. (Make sure they don't get too soft.) Remove the peppers from the pot and place on a foil lined cookie sheet.
2. Add oil onions, garlic, steak, and seasonings to a skillet. Cook on medium until meat is browned.Cook steak to your preference, but be careful not to overcook steak at this point since it will cook for a few minutes in the oven later. Add mayonnaise to meat mixture.
3. Rip each piece of cheese in half and place one half in the bottom of each pepper. Spoon steak mixture into peppers and top each pepper with the other half of the piece of cheese.
4. Bake until cheese is melted and enjoy!
Recipe adapted from: http://www.wickedstuffed.com/keto-recipes/keto-recipe-philly-cheesesteak-stuffed-peppers/
June 24, 2013
Hawaiian Fried Rice
3 tablespoons GF soy sauce
1 tablespoon toasted sesame oil
1 teaspoon hot sauce (like Sriracha), more or less to taste
1 tablespoon vegetable oil
2 cups cooked, chopped ham
1 red bell pepper, chopped
6 green onions, chopped
3 garlic cloves, minced
1/2 tablespoon minced fresh ginger
5 cups cooked rice, white or brown, cold
3 large eggs
2 cups pineapple pieces
1. In a small bowl or liquid measuring cup, whisk together the soy sauce, sesame oil and hot sauce. Set aside. In a large nonstick skillet, heat 1 teaspoon of vegetable oil. Add the ham and red bell pepper. Cook, stirring often, until lightly browned and the red pepper is tender (but not mushy), about 5-7 minutes. Stir in the garlic and ginger and cook another minute. Scrape the mixture onto a plate and set aside.
2. Heat another teaspoon of oil in the skillet. Add the cold rice and cook, breaking up large clumps, until the rice is heated through, 5-6 minutes.
3. Push the rice to one side of the skillet and heat the last teaspoon of oil on the empty side of the skillet. Crack the eggs into the hot oil and stir lightly with a spatula or wooden spoon, cooking until the eggs are lightly scrambled and set. Stir the eggs and the ham mixture into the rice. Pour the soy sauce mixture into the rice and cook, stirring, until thoroughly combined and hot.
4. Remove from heat, stir in the pineapple and green onions. Serve immediately.
Recipe adapted from: http://www.melskitchencafe.com/2013/04/hawaiian-fried-rice.html
1 tablespoon toasted sesame oil
1 teaspoon hot sauce (like Sriracha), more or less to taste
1 tablespoon vegetable oil
2 cups cooked, chopped ham
1 red bell pepper, chopped
6 green onions, chopped
3 garlic cloves, minced
1/2 tablespoon minced fresh ginger
5 cups cooked rice, white or brown, cold
3 large eggs
2 cups pineapple pieces
1. In a small bowl or liquid measuring cup, whisk together the soy sauce, sesame oil and hot sauce. Set aside. In a large nonstick skillet, heat 1 teaspoon of vegetable oil. Add the ham and red bell pepper. Cook, stirring often, until lightly browned and the red pepper is tender (but not mushy), about 5-7 minutes. Stir in the garlic and ginger and cook another minute. Scrape the mixture onto a plate and set aside.
2. Heat another teaspoon of oil in the skillet. Add the cold rice and cook, breaking up large clumps, until the rice is heated through, 5-6 minutes.
3. Push the rice to one side of the skillet and heat the last teaspoon of oil on the empty side of the skillet. Crack the eggs into the hot oil and stir lightly with a spatula or wooden spoon, cooking until the eggs are lightly scrambled and set. Stir the eggs and the ham mixture into the rice. Pour the soy sauce mixture into the rice and cook, stirring, until thoroughly combined and hot.
4. Remove from heat, stir in the pineapple and green onions. Serve immediately.
Recipe adapted from: http://www.melskitchencafe.com/2013/04/hawaiian-fried-rice.html
June 16, 2013
Lettuce Wraps
1lb ground turkey breast
1/2 onion, minced
salt & pepper
2 garlic cloves, minced
1″ knob ginger, peeled & minced
2-1/2 Tablespoons soy sauce
1 Tablespoon + 1 teaspoon rice vinegar
1 Tablespoon sesame oil
1 Tablespoon peanut butter
1/2 Tablespoon water
1/2 Tablespoon honey
2 teaspoons chili garlic sauce (or more if you like it hotter)
dash of pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry
1. Cook meat, onion, and salt and pepper in a large skillet until meat is mostly cooked through.
2. Add the garlic and ginger to the skillet and cook until meat is completed cooked through.
3. Mix soy sauce, rice vinegar, sesame oil, peanut butter, water, honey, chile sauce, and pepper in a microwave safe bowl. Microwave for thirty seconds and stir until smooth. Add to skillet and stir to combine.
4. Add green onions and water chestnuts and cook until warm.
5. Top with peanuts and serve on lettuce leaves.
Recipe inspiration found here: http://iowagirleats.com/2011/04/26/p-f-changs-lettuce-wraps-remade/
1/2 onion, minced
salt & pepper
2 garlic cloves, minced
1″ knob ginger, peeled & minced
2-1/2 Tablespoons soy sauce
1 Tablespoon + 1 teaspoon rice vinegar
1 Tablespoon sesame oil
1 Tablespoon peanut butter
1/2 Tablespoon water
1/2 Tablespoon honey
2 teaspoons chili garlic sauce (or more if you like it hotter)
dash of pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry
1. Cook meat, onion, and salt and pepper in a large skillet until meat is mostly cooked through.
2. Add the garlic and ginger to the skillet and cook until meat is completed cooked through.
3. Mix soy sauce, rice vinegar, sesame oil, peanut butter, water, honey, chile sauce, and pepper in a microwave safe bowl. Microwave for thirty seconds and stir until smooth. Add to skillet and stir to combine.
4. Add green onions and water chestnuts and cook until warm.
5. Top with peanuts and serve on lettuce leaves.
Recipe inspiration found here: http://iowagirleats.com/2011/04/26/p-f-changs-lettuce-wraps-remade/
June 9, 2013
Parmesean Roasted Green Beans
8 oz of green beans with ends trimmed
Olive oil
Salt
Pepper
Parmesan Cheese
Salt
Pepper
Parmesan Cheese
1. Preheat oven to 400.
2. In a medium size mixing bowl place green beans, small amount of oil (enough to coat beans), pinch of salt and pepper. Mix till everything is covered.
3. Lay green beans onto a cookie sheet and sprinkle a “healthy” amount of cheese on top.
4. Bake for about 15-20 minutes or until green beans should be crisp on the outside and tender on the inside.
BBQ chicken salad
4 small chicken breasts, sliced
1/2 bottle Sweet Baby Ray's BBQ sauce (or other GF BBQ sauce)
2 heads romaine lettuce, sliced into bite size pieces
1 small tub cherry tomatoes, sliced in half
1 can corn corn
1 can olives, sliced
1 can black beans, drained and rinsed
three green onions, sliced thin
1/4 cup cilantro, chopped
Ranch dressing
1. Put a thin layer of BBQ sauce in an 8x8 glass pan. Add chopped onion. Add chicken. Cover with an additional layer of BBQ sauce.
2. Bake chicken for 25 minute or until cooked through. Remove from oven to cool.
3. Layer lettuce, tomatoes, green onions, cilantro, corn, beans, and olives. Top with BBQ chicken and ranch dressing.
1/2 bottle Sweet Baby Ray's BBQ sauce (or other GF BBQ sauce)
2 heads romaine lettuce, sliced into bite size pieces
1 small tub cherry tomatoes, sliced in half
1 can corn corn
1 can olives, sliced
1 can black beans, drained and rinsed
three green onions, sliced thin
1/4 cup cilantro, chopped
Ranch dressing
1. Put a thin layer of BBQ sauce in an 8x8 glass pan. Add chopped onion. Add chicken. Cover with an additional layer of BBQ sauce.
2. Bake chicken for 25 minute or until cooked through. Remove from oven to cool.
3. Layer lettuce, tomatoes, green onions, cilantro, corn, beans, and olives. Top with BBQ chicken and ranch dressing.
Cake Batter Puppy Chow
10 cups rice or corn Chex cereal
1 lb white almond bark
1 small bottle sprinkles
1 cup dry gluten free yellow cake mix
1 cup powdered sugar
1. In a large mixing bowl, measure out the cereal. In a medium microwave safe bowl, melt the white almond bark according to package directions.
2. Pour melted bark over the cereal and gently fold with a rubber spatula. Add the bottle of sprinkles and mix until the cereal is evenly covered.
3. Using a 1 gallon container with a lid, pour the covered cereal into the container then add the cake mix and powdered sugar. Place the lid on the container and shake until the cereal is completely covered.
Makes about one gallon of mix.
Recipe found here: http://www.mykitchenescapades.com/2012/04/cake-batter-puppy-chow-muddy-buddies.html
1 lb white almond bark
1 small bottle sprinkles
1 cup dry gluten free yellow cake mix
1 cup powdered sugar
1. In a large mixing bowl, measure out the cereal. In a medium microwave safe bowl, melt the white almond bark according to package directions.
2. Pour melted bark over the cereal and gently fold with a rubber spatula. Add the bottle of sprinkles and mix until the cereal is evenly covered.
3. Using a 1 gallon container with a lid, pour the covered cereal into the container then add the cake mix and powdered sugar. Place the lid on the container and shake until the cereal is completely covered.
Makes about one gallon of mix.
Recipe found here: http://www.mykitchenescapades.com/2012/04/cake-batter-puppy-chow-muddy-buddies.html
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