Low-Carb Stuffed Peppers

Low-Carb Stuffed Peppers

I failed to take a picture, but these sure were yummy. Just click on the link above to find the recipe site!

Beef & Mushroom Rice

(Beefy Rice with mushroom soup)
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1 lb hamburger meat
1 yellow onion, chopped
1 green bell pepper, chopped
1 small can sliced mushrooms
1 can diced tomatoes
garlic salt
1 packet onion soup mix
1 can cream of mushroom soup with roasted garlic
rice
shredded 2% milk cheddar
Hot sauce (i.e. Tabasco, Louisiana Hot Sauce)-optional
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Season hamburger meat with garlic salt and cook until browned; drain fat.
Mix together cream of mushroom soup, onion mix and approximately 1 cup of water; set aside.
Add onion, bell peppers, tomatoes, mushrooms, and soup mixture.
Simmer 15-20 minutes until the onion soup mix is cooked.
In the meantime, cook rice.
Spoon mixture over rice and and sprinkle with cheese.
Garnish with hot sauce if you like.

Woodland Creature Pancakes

This recipe for McPancakes came from this other delightful blog I follow: My Charming Kids
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MckPancakes
2 c. regular old pancake mix (I had to use at least a half a cup more to get a good consistency)
1 1/2 c. water
1/2 c. flaxseed meal
1/2 c. almond butter
1 banana
1 tsp. flaxseed oil
1 egg
1/3 c. plain, whole yogurt
1/4 c. honey
dash cinnamon
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In a large mixing bowl, blend pancake mix, flaxseed meal and cinnamon. Set aside.

In blender, combine almond butter, oil, egg, honey, yogurt and banana.

Blend until smooth.

Add blended mixture and water (note: I actually added the water to the wet ingredients and blended it in the blender along with everything else) to the dry mix. Stir together well.

Make pancakes out of the batter.

Drizzle with honey or syrup (syrup gives it a completely different flavor altogether!) and enjoy! They're very filling and very delicious!

Feta Couscous

1 box whole wheat couscous

1 can low-sodium chicken broth

handful of reduced-fat feta cheese

handful toasted pine nuts

handful chopped green onion

handful grape tomatoes, quartered

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Cook couscous according to package but replace water with chicken broth.

Once couscous is cooked and fluffed with a fork, stir in feta, pine nuts, green onion and tomatoes.

Tex-Mex Panzanella

This is a Weight Watchers recipe that, of course, I have tweaked.

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4 cups cubed corn bread

3 tbsps lime juice

1 tsp ground cumin

1/4 tsp salt

1/8 tsp black pepper

1 1/2 tbsps canola oil

1 can black beans, drained and rinsed

1 can low-sodium corn

1 lrg tomato, chopped

1 cup shredded 2 % milk cheddar cheese

fresh cilantro

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I ALSO ADDED:

diced southwestern-flavored rotisserie chicken

a handful of chopped red onion (because I had some on hand)

a handful of chopped green onion

a dash of garlic powder

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Preheat oven to 400 degrees.

Heat cornbread in oven for five minutes, stir and heat for five minutes more.

While cornbread is in oven, combine lime juice and next three ingredients (here is where you'll also add the garlic powder if you so desire) in a large bowl, stirring with a whisk.

Add oil and stir with a whisk.

Add beans, corn, tomato, chicken, red and green onion (if you used them) and toss well.

Add corn bread and cilantro; toss gently.

Top with cheese.

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I served mine over a salad of mixed baby greens, but I will eat the leftovers today for lunch cold and with chips and a little avocado. YUMMY!

Beefy Rice

1 lb hamburger meat
1 yellow onion, chopped
1 green bell pepper, chopped
1 small can sliced mushrooms
1 can diced tomatoes
garlic salt
1 packet onion soup mix
rice
shredded 2% milk cheddar
Hot sauce (i.e. Tabasco, Louisiana Hot Sauce)-optional

Season hamburger meat with garlic salt and cook until browned; drain fat.
Add onion, bell peppers, tomatoes, mushrooms, onion soup mix and just enough water to make it juicy so that it will simmer without burning.
Simmer 15-20 minutes until the onion soup mix is cooked.
In the meantime, cook rice.
Spoon mixture over rice and and sprinkle with cheese.
Garnish with hot sauce if you like.

Sweet Salad with Pomegranate Dressing

This is my take on a recipe I got out of a Weight Watchers recipe magazine.

1 bunch of curly red lettuce, rinsed and chopped
2 cups quartered strawberries
3/4 cup thinly sliced red onion
handful of chopped pecans
1/4 cup pomegranate juice
2 tbsp sugar
2 tbsp red wine vinegar
1 tbsp canola oil

1. Layer first 3 ingredients in a bowl and top with pecans.
2. Combine juice and next 3 ingredients in a jar. Cover tightly. Shake vigorously. Drizzle dressing over salad, toss and serve immediately.