I'm running out of questions......
How about you share a quick and easy recipe?
by soymujerJanuary 21 at 9:41 PM
I got nuttin...
January 21 at 9:49 PM
Philly Cheese Steak Stuffed Bell Peppers.INGREDIENTS8 oz. Thinly Sliced Roast Beef8 Slices Provolone Cheese2 Large Green Bell Peppers1 Medium Sweet Onion6 oz. Baby Bella Mushrooms2 Tbs. Butter2 Tbs. Olive Oil1 Tbs. Garlic - MincedSalt and Pepper - to taste(2 Tbs. Peace and Love)DIRECTIONSSlice peppers in half lengthwise, remove ribs and seeds.Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.Preheat oven to 400*Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutesLine the inside of each pepper with a slice of provolone cheese.Fill each pepper with meat mixture until they are nearly overflowing.Top each pepper with another slice of provolone cheese.Bake for 15-20 minutes until the cheese on top is golden brown.Serve and Enjoy!!Makes 4 servings - 6 net carbs per serving
January 21 at 9:50 PM
Low Carb Gluten Free Grilled Zucchini Pizza
-large zucchini slices, cut 3/4 inch thick (see recipe notes)
--olive oil, for lightly brushing both sides of pizza and oiling grill grate
--pizza sauce of your choice (I used canned red sauce, but you could also use Basil Pesto or white sauce. Extra sauce can be frozen for later. Choose sauce with the lowest grams of sugar for the South Beach Diet.)
--grated cheese (I used a blend of low-fat cheese called "pizza cheese," but you can use any cheese you'd enjoy on pizza.
--pizza toppings of your choice (I used low-fat turkey pepperoni, but you can also use sauteed mushrooms, Canadian bacon, cooked sausage, caramelized onions, sliced olives, anchovies, sauteed bell peppers, or any other toppings you'd like on pizza.)Oil the grill grates (I use a bit of oil on a paper towel), then preheat grill to medium-high. (If using a broiler, it should be reheated as well.)Cut zucchini into thick slices about 3/4 inch thick. (I used 8-Ball zucchini, which made lovely round slices, but you can cut the zucchini into round slices or lengthwise slices, depending on what shape the zucchini is. I wouldn't use enormous zucchini with large seeds for this recipe.)
Grill the zucchini 7-8 minutes, or until there are some grill marks and it's starting to be tender. (If the zucchini has a side that's slightly larger, grill that first so it will be the "top.") If desired, you can heat the sauce while the zucchini grills. (I did, but next time I might not bother.)
Remove zucchini from the grill, putting them grilled-side up on a cutting board you can use to take them to the kitchen. Add sauce, cheese, and other toppings as desired. (I spread each slice of zucchini with about 1 T red pizza sauce, then sprinkled each piece with a generous pinch of pizza cheese, added 4-5 slices of turkey pepperoni, and sprinkled over a tiny bit more cheese.)
Put loaded zucchini slices back on the grill and cook 7-8 minutes more with the grill lid closed. (Check them every few minutes to see when the cheese is melted and the toppings are lightly browned, especially if you're using a broiler. If you have a gas grill where you can regulate the heat, I turned it to high when I put the pizza back on.)
Remove zucchini pizzas from grill and serve hot. (I doubt this would reheat that well, but if anyone has leftovers and tries reheating it I'd love to hear how it works.)
January 21 at 9:58 PM