The Mediterranean Kitchen: Mediterranean Stuffed Peppers

A low carb twist on stuffed peppers. Using cauliflower rice, chicken, spinach, and feta cheese. These can be assembled the night before then baked the next day

The ingredients:

2 TBSP olive oil

3 bell peppers halved and seeded

1 lb ground chicken

1 C cauliflower rice

1 C spinach

Butter

Dill

Onion powder

Garlic powder

Greek seasoning

1/2 lemon zested

1 egg

1/2 C Crumbled Feta

1/4 C parmesan cheese grated

Salt and pepper

The recipe:

In a skillet add oil and butter. Cook chicken with garlic, onion powder, dill, and greek seasoning. Add cauliflower rice and spinach and cook through.

Add chicken mixture to a bowl. Add an egg, both cheese, salt, pepper, and lemon zest.

Preheat oven to 375 degrees.

Cut bell peppers in half and seed. Roast upside down for 10 minutes. 

Then fill with filling and cover with foil. Bake for 30 minutes.

Remove foil and top with additional cheese if desired and bake an additional 5-10 minutes. Garnish with drizzled of olive oil and herbs if desired.

Garnish: I added a small bit of mozzarella extra feta, and a small bit of pesto. Basil or dill would be great here too.

The Breakfast Kitchen: Asparagus, bacon, and Cheddar Egg Bake

The ingredients:

6 eggs

2 TBSP heavy cream

1/4 tsp salt

1/4 tsp pepper

1/2 tsp savory

1 tsp baking powder

1/2 C Crumbled bacon

6-8 asparagus spears

Cheddar cheese shredded

The recipe:

Preheat oven to 350 degrees.

Bake Crumbled bacon for 10 min. 

In a bowl combine the eggs, salt, pepper, savory, heavy cream, and baking powder.

Pour egg mixture over the bacon.

Top with asparagus spears and cheese.

Bake for 30 mminutes.

Notes:

If crumbling your own bacon cook bacon first of course and skip step 2.

The Healthy Kitchen: Cilantro Lime Vinaigrette Salad

A southwest inspired side to pair with a dish like tacos that is low carb. Not the basic rice and beans.

The ingredients:

Chopped cilantro

1/3 C olive oil

2 TBSP white wine vinegar

1 TBSP lime juice

1/2 tsp kosher salt

1/8 tsp black pepper

2 tsp cumin

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp paprika

1/2 tsp dried oregano

The recipe:

Add everything to a mason jar, add the lid and shake well to combine.

Mine made enough for 6 TBSP.

I made mine into mason jars with dressing, cucumber, monterrey cheese, sunflower seeds, and spring mix.

Just shake up to coat in dressing and add to the bowl.

Notes:

I added a couple of my frozen cilantro and oil cubes instead of the 1/3 C of olive oil. Just thaw before adding the rest of the ingredients.

The Low Carb Kitchen: White Chicken and Cheese Enchiladas

A twist on enchiladas using egg life wraps instead of tortillas. Turned out sooo good!

The Ingredients:

3 C cooked chicken cut up

2.5 C monterrey jack cheese grated and divided

6 egg life wraps

1.5 C chicken broth

1 C sour cream

4 oz cream cheese softened and cubed

2 TBSP butter

4oz diced green chiles

1 tsp chili powder

1 tsp cumin

1 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

1 tsp xanthum gum

The recipe:

Preheat oven to 350 degrees.

Grease baking dish.

In large bowl combine chicken and 1.5 C cheese and stir to combine.

Place half a cup of mixture in each wrap, fold, and place seam down in the pan.

Sprinkle remaining chicken mixture over thet top.

In a medium saucepan add the broth, sour cream, cream cheese, butter, chiles, and seasonings.

Cook, whisking occasionally until smooth.

Add xanthum gum and whisk until thickened.

Pour evenly over the enchiladas.

Top with remaining cheese.

Bake for 30 minutes.

Let stand for 5 minutes.

Notes:

I added some green enchilada sauce to the chicken mixture.

Be careful when building the egg wraps are easier to tear than the tortillas and can stick together.

When making the sauce it may taste a bit salty but when you eat the final product it is not. If your concerned you can omit the salt.

I topped with cheddar instead of monterrey but used monterrey in the filling. I ran out.

I also built the enchiladas the night before then made the sauce and baked when ready.