Ingredients:16 oz bag Radishes, rinsed and cut into quarter pieces 4 TBSP Shredded Cheddar Cheese 2 TBSP Sour Cream 2 TBSP Bacon Crumbles 1 TBSP Ranch Seasoning 1 tsp Paprika Salt to taste Pepper to taste *Additional Toppings: Green Onion Chives Instructions:Rinse and cut radishes into quarter pieces Add 1 TBSP Olive Oil to pan on medium heat Add Radishes to pan and season with Ranch Seasong, Paprika, and salt and pepper Cook about 10 to 15 min or until fork tender Add Radishes to 4 oz Ramuken(Optional) Top With Cheese Place in Air Fryer on 360 for 1 to 2 minutes to melt cheese (or you can use a microwave) Top with Bacon, Sour Cream, Green Onion and Chives or any toppings you like Servings: 2 Macros:Calories: 125 Total Carbs: 4 Fiber: 1 Net Carbs: 3 Protein: 6 Fat: 9
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Ingredients:1 Large Egg 3 TBSP Almond Flour 1 TBSP Heavy Cream 1/4 tsp Baking Powder 2 TBSP Sugar Free Maple Syrup or 1 tsp Maple Extract Instructions:Mix all ingredients together in a bowl. Heat up your Mini Dash Waffle Maker. Add half of your batter into your waffle maker and cook for about 3 to 4 minutes or until it stops steaming. Once done remove and set aside. Repeat until both chaffles are done. Make your sandwich and add in a slice of cheese, sausage patty or bacon and an egg. You can make a folded egg or fried egg or whichever egg you prefer. You can also freeze the chaffles so they are ready for whenever you want to make a sandwich and then you will only need to add the egg, sausage and cheese. Servings: 2 Chaffles Macros Per Serving: Net Carbs: 4 Fiber: 4 Total Carbs: 12 Protein: 11 Fat: 24 Calories: 273 Sugar Alcohols: 5 Ingredients:1 lb Ground Beef 1/2 Onion 2 1/2 tsp Minced Garlic 2 TBSP Taco Seasoning 1/4 Cup Water 10 ozz can diced tomatoes and green chiles, dicedDiced tomatoes and green chiles , drained 1/2 Cup Cauliflower rice (optional) 6 Bell Peppers, Cut in half from top to bottom or whole with tops cut off 1 Cup Shredded Cheddar Cheese Instructions:Add a tablespoon of oil to a skillet and add in onion and cook for about 4 to 5 minutes. Add in garlic and cook until fragrant, about 3 to 4 minutes. Add 1 lb of ground beef to skillet and cook until browned. While the meat is cooking we can prepare the Bell Peppers. When baking in the oven, I prefer to cut the bell peppers in half cutting from the stem to the bottom of the pepper and also removing the stem. Since this only bakes in the oven for 30 minutes, it doesn’t give the bell peppers that much time to become tender. After you have cut and rinsed your bell peppers, place them into a 13 x 9 glass dish and add a cup of water to the bottom of the dish. Microwave for 7 to 10 minutes until they are more tender. If you want your bell peppers crispy like a raw bell pepper you can skip this step however, I prefer my bell peppers more cooked and tender for this for the flavor. Remove Bell Peppers from the microwave and set aside. You can leave the water in the glass dish. Once meat is cooked, place in a strainer over the sink and drain. Place back into skillet and add the water and taco seasoning. Mix until well combined. In a bowl mix ground beef with can of drained rotel and 1/2 cup cauliflower rice. You can leave out the cauliflower rice or add more if you like. Spoon meat mixture into each bell pepper until all peppers are filled. For this recipe I used a 13 x 9 pan and a 4 x 4 pan. We eat these for leftovers the next day but you do not need to use all 6 bell peppers. You can always save the taco seasoned meat for another meal or a taco salad the next day. Top each bell pepper with shredded cheese Bake @ 350 for 30 minutes Stovetop Instructions: Add one cup of water to the pot and place whole bell peppers stuffed with tops cut off. Cook for about an hour or until bell peppers tender Crockpot Instructions: Add one cup of water to the bottom of the crockpot and place whole bell peppers stuffed with tops cut off. Cook on Low for 4-5 hours or on High for about 3 hours Serving: 1 whole bell pepper or 2 halves Macros:Calories: 243 Total Carbs: 11 Fiber: 3.5 Net Carbs: 7.5 Fat: 11.8 Protein: 25 Ingredients:1 lb Ground Beef 6 Bell Peppers, cut into strips 1/2 Onion, diced 2 1/2 tsp Minced Garlic 1/2 Cup Cauliflower rice (optional) 3 Cups Marinara 1 Cup Shredded Mozzarella Cheese 1 TBSP Italian Seasoning 1/2 tsp Black Pepper 1 tsp Paprika 1/4 tsp Pink Salt Instructions:Start by preparing your bell peppers. Rinse them and cut off the tops and remove the membranes. Once this is done just set them aside. In a pan over medium heat, add about one tablespoon of the oil of your choice and add in the onion and let cook about 4 to 5 minutes. Then, add in your minced garlic and cook until fragrant about 2-3 minutes. Add in your ground beef and season with Salt, Pepper, Italian Seasoning and Paprika. Let cook until meat is browned. Once your meat is cooked, drain your meat to get out any excess fat. If you do not usually do this, you can skip this step. Once drained, add your meat back into the pan. Add in the cauliflower rice (if using) and also add in 1 cup of marinara. Mix until well combined. Remove from heat. In a crockpot, add 2 cups of marinara to the bottom of your crockpot. This step is optional some people use water. This helps keep the bell peppers tender and prevent them from burning. I prefer to add the marinara and you will see why at the end. Next, stuff each bell pepper with your meat mixture and place into the crockpot. Once your are done placing all bell peppers into the crockpot, place the lid on and cook on low for 6 hours. When your stuffed bell peppers are about done, add shredded cheese to the top of each bell pepper and close lid until melted. When ready to serve your bell peppers, you can also drizzle some of the marinara from the bottom of the crockpot on top of the bell pepper. Serving: 1 Stuffed Bell Pepper This recipe is about 11 Net carbs for a serving so you do want to make sure you take into account your other meals for the day to fit this into your macros for the day. You can also cut your peppers in halves and cook them the same way to cut on carbs. This will make it 5.5 net carbs. Macros Per Serving:Calories: 306
Total Carbs: 15 Fiber: 4 Net Carbs: 11 Protein: 24 Fat: 15 This recipe is meant to be a meal prep but you can always cut the recipe in half or customize it for how much you are needing to make. I just find it very easy to make this and then freeze and just be able to take it out of the freezer is great for an easy dinner night. Ingredients:4 Large Chicken Breasts, Boneless 4 Medium Bell Peppers, cut into long strips (2 green 1 yellow, 1 red) 1 Large Onion, cut into strips 1 can diced tomatoes and green chiles 6 TBSP Taco Seasoning ( 3 packets) - 1 packet per pound 1 Cup Water Instructions:In a crockpot, add 1 cup of water. Place 4 chicken breasts and cover with taco seasoning. We make our own low carb taco seasoning but you can also use the packets if that is what you normally do and it fits into your diet. Place the lid on your crockpot and cook on low for 6 hours or you can also cook on high for 3 to 4 hours. Next you will be preparing your onions and bell peppers. Rinse your bell peppers and cut them in halves cutting from the top to the bottom of the bell pepper. Remove the membranes from the bell pepper and then cut into long strips. For the onion, you will also cut long strips. Once your bell peppers and onions are cut you can set these aside. You will not put the bell peppers and onions in until later so once these are cut just put them away in the fridge. We will be adding the bell peppers at the end so they do not overcook and get soggy. If cooking on low you can add these about 3 hours before it is done so they have time to get tender. If you cook on high just add them about an hour or two before. Your chicken should shred very nice on it's own and you should not need to shred it. You will probably just mash it a little and your chicken will just fall apart. The liquid is good because it will help keep your chicken from drying out. This recipe makes a lot but it is meant to be for a meal prep. Freeze the remaining into a few bowls and place in the freezer. Next time you need an easy dinner night take one out and just heat it up in the microwave. Make sure you do keep the juice in the containers with the chicken. This will help keep your chicken from being dry and keep it moist. Store in the freezer for up to 3 months. You can eat this different ways so either eat these in a low carb tortilla, a lettuce wrap or make a fajita bowl over cauliflower rice. It all depends on what you can fit into your macros for the day. This macros in this recipe is for 2 fajitas but to cut down on carbs by eating one just divide the macros by 2. Serving: 2 Fajitas Recipe makes 12 servings Macros per serving:Cal: 114 Total Carbs: 4.5 Fiber: 1 Net Carbs: 3.5 Protein: 18 Fat 2.3 Ingredients:3 TBSP Almond Flour 1 tsp Coconut Flour 1/4 tsp Baking Powder Pinch of salt 1/4 tsp Cinnamon (optional) 1 TBSP Sweetener 1/2 tsp Vanilla Extract 1 TBSP Unsalted Melted Butter 1 Large Egg 2 TBSP Unsweetened Vanilla Almond Milk Instructions:Mix all ingredients together and pour half the mixture into Mini Dash Waffle Iron Allow to cook for about 4 minutes. Top with your favorite waffle toppings or sugar free syrup. Servings: 2 Chaffles Macros Per Serving: Net Carbs: 3 Fiber: 4 Total Carbs: 7 Protein: 12 Fat: 31 Calories: 354 |
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