​2 14 oz Kielbasa Sausage
2 Cups Bell Peppers
1 TBSP Minced Garlic
1/2 Large Onion
Salt Pepper to taste

Calories: 125
Total Carbs: 4
Fiber: 1
Net Carbs: 3
Protein: 6
​Fat: 9

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. 

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 ​

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. ​

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. 

​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

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 

​​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.