Stuffed Riceless Peppers

Because we live in northern Michigan and venison is so popular I have made up several recipes using it. My family loves venison. I am sure you could switch it with any meat your family enjoys. 

Ingredients:

1 pound sausage (I use venison/pork sausage), browned

Salt and pepper for browning sausage

2 Bell Peppers

Olive Oil

1 can diced tomatoes, drained (I use Ro-Tel Diced Tomatoes with Green Chilies)

1 can corn (I use southern style), drained

1 can black bean (drained and washed)

1 8oz can black olives

1 1/2 to 2 cup(s) thick cut parmesan cheese

Sour Cream (optional garnish)

Preparation:

Preheat the oven to 350°F and coat a shallow baking pan with nonstick spray.

I cut peppers in half rather than bowl cut but both ways work. Bake flesh or inside side up sprinked with olive oil for 15 mins. 

While peppers are baking aka softening up; work on making filling.  

Filling: 

Mix browned sausage, tomatoes, corn, black beans and olives in skillet on med heat for 10 to 15 mins while peppers are baking. 

Fill and Bake:

Pull peppers out of oven top/fill peppers with mixture. Adding cheese as you go leaving some to top the peppers before baking. You will have more filling then peppers; I fill dish up all around the peppers. The filling is the best part so bake it all up. 

Bake for an additional 10 to 15 minutes, or until the peppers are tender when pierced with a knife and the cheese is melted and golden. Top with sour cream and enjoy. 

Makes 2 servings (2 halves each or 1 whole pepper) I eat one half with loads of the extra filling topped with sour cream and I like some heat so some franks on top. 

Easy Cheesy Baked Tortellini

Photo credit: https://www.instrupix.com

Easy Cheese Baked Tortellini 

Ingredients

• 1 (20oz) container of refrigerated or frozen cheese tortellini
• 1 lb ground beef
• 1 (24oz) jar of pasta sauce
• 8 (ounces) cream cheese (cubed)
• 1-2 cups shredded mozzarella cheese
• 1/2 cup grated or shredded parmesan
• seasoning to taste

Instructions

1. Cook the pasta a la dente according to the package directions; drain and set aside.

2. Preheat your oven to 350 degrees and grease a 9x13 baking dish.

3. In a large skillet, brown the ground beef with the seasoning of your choice (I use salt, garlic powder, pepper & Italian seasoning).

4. Remove the excess grease from the browned beef and then stir in your tomato sauce and cream cheese. Simmer for a few minutes until the sauce is well incorporated.

5. Gently toss your cooked tortellini in with the sauce mixture and then pour it into your casserole dish; Sprinkle with shredded mozzarella and parmesan.

6. Bake uncovered in the center rack of your oven for about 20 minutes. Switch the oven to broil and continue baking for an additional 2-3 minutes or until the cheese starts to brown.

7. Enjoy with garlic bread, salad and/or veggies!

I can't take credit. Pinterest find and so worth pinning. 

 

Sourdough Hawaiian Rolls

Ingredients

• 1 cup pineapple juice
• ½ cup milk
• ½ cup sugar
• ½ cup starter (super bubbly)
• ¼ cup unsalted butter softened
• 1 teaspoon vanilla
• 1 large egg
• 2 teaspoons salt
• 5 cups all Purpose Flour

Egg wash

• 1 large egg yolk
• 2 tablespoons water

Instructions

• With stand mixer using dough hook mix all ingredients less egg wash. 
• Mix for about 10-15 mins or until smooth and elastic. 
• Place dough in a greased bowl and cover with plastic wrap or a tight lid.
• Allow to rise 8-12 hours.
• Divide dough into 18 even rolls and place in a greased 9×13 baking dish.
• Cover with towel and allow rise about 1-3 hours or until about double. 
• After doubled brush with egg wash.
• Bake for 20-25 minutes at 375 until the rolls are golden in color.
• Cool.

Venison Roast Crockpot

Venison Roast

• Ingredients
• 
  
• 3 Pounds venison roast
• 1 large onion, sliced
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon garlic salt
• ¼ teaspoon ground black pepper
• 1 (1 ounce) package dry onion soup mix
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 
  
• Directions
• 
  
• Clean venison roast and place in a slow cooker. Cover with onion slices, then sprinkle with soy sauce, Worcestershire sauce, garlic salt, and pepper.
• 
  
• Stir onion soup mix and condensed soup together in a small bowl. Pour mixture over venison.
• 
  
• Cover and cook on Low setting for 6 hours.

Healthier Garlic Butter Steak & Noodles

Healthier Garlic Butter Steak & Noodles 

Ingredients: 

1 1/4 lbs (450g) sirloin steak cut into small cubes

4 medium zucchini, spiralized

1 tablespoon olive oil

3 tablespoons butter, divided

2 teaspoons minced garlic

1/4 cup (60ml) beef or vegetable broth

1 tablespoon minced parsley

1 teaspoon fresh thyme leaves

Juice of 1/2 lemon

1/4 cup soy sauce (or coconut amino for paleo)

1 tablespoon olive oil

1 tablespoon hot sauce (we used Sriracha)

Fresh cracked black pepper, to taste

Juice of 1/2 lemon

Instructions:

1. In a mixing bowl, combine the ingredients for the marinade (soy sauce, olive oil, hot sauce, pepper, and lemon juice) and add the steak bites. Mix well and marinate for 15 to 20 minutes minimum, while preparing the other ingredients.

2. Heat the olive oil in a large skillet over high heat. Drain steak from the marinade. Keep the remaining marinade for later.

3. Place the steak in the skillet in a single layer. Do not overcrowd the skillet or meat will steam, so you may have to work in batches depending on the size of your skillet. Cook for 3-4 minutes, stirring occasionally until steak cubes are golden brown. Repeat with remaining meat if needed.

4. Add 2 tablespoons butter and garlic to the skillet; cook for 1-2 minutes, stirring to coat the meat in the sauce. Remove to a shallow plate and set aside.

5. In the same skillet, add butter, lemon juice, red pepper flakes, beef broth, and remaining marinade juices. Bring to a simmer and allow to reduce for 2-3 minutes, stirring regularly.

6. Add the zucchini noodles and toss for two to three minutes to cook it up. Stir in the fresh parsley and thyme, then allow the cooking juices to reduce for one minute if the zucchini renders too much water. Push the zucchini noodles on the side, add the steak bites back to the pan and reheat for another minute.

Yields 3 Servings 

Cheeseburger Soup

Ingredients:

• 1 lbs lean ground beef
• 1/4 cup chopped onion
• 3/4 diced celery
• 1 14.5oz can diced tomatoes
• 3 cups low sodium chicken broth
• 2 tps worcestershire sauce
• 1 tsp dried parsley
• 1/4 tsp salt
• 1/4 tsp pepper
• 7 cups baby spinach
• 4 oz reduced fat shredded cheddar cheese

Instructions

1. Brown ground beef. Added the onion and celery; saute until tender. Remove from heat and drain any liquids. 
2. Added in tomatoes, broth, worcestershire sauce, parsley, salt and pepper. Cover and simmer on low for about 20 mins. 
3. Add in the spinach and cook until wilted which is about 1 to 3 mins. 
4. Top each serving with one ounce of the shredded cheese. 

This recipe makes 4 servings and takes about 35 minutes to cook and 10 mins to prep. 

Wet Burrito Recipe

Ingredients

• 1 lb ground beef
• 1/2 cup chopped onion
• 2 tsp minced garlic
• 1 tsp cumin
• 1/2 tsp salt
• 1/2 tsp pepper
• 4.5 oz diced green chile peppers
• 16 oz refried beans
• 8 oz tomato sauce
• 10 oz enchilada sauce
• 15 oz chili no-beans (Hormel)
• 6 flour burrito tortillas (about 12 inches)
• 2 cups shredded lettuce
• 3 cups shredded Mexican blend cheese
• Chopped green onions (for garnish)
• Any additional desired toppings

Instructions

1. Preheat the oven to 400 degrees F.
2. Brown the ground beef and onion in a skillet over medium high heat. Cook and stir until evenly browned and onion begins to soften. 
3. Drain grease, and season with the garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
4. In a saucepan, combine the tomato sauce, no-bean chili, and enchilada sauce. Whisk together until mixed well, and cook over medium heat until heated through. Turn off heat and keep warm. 
5. Divide the beef and bean mixture into 6 portions in the pan.
6. Place a burrito sized tortilla on a plate and place 1/6 of the ground beef mixture onto the center.
7. Top with a little cheese and lettuce. Leave the lettuce out if you don't want it baked inside. You can substitute or add other veggies as well.
8. Fold in the left and right side of the tortilla over the filling, holding in place with your fingers. Then fold in the top and bottom sides of the tortilla over the filling (like an envelope) making sure to overlap well so no filling can escape.
9. Repeat with the other 5 tortillas.
10. Place seam side down in two greased 9 x 13 oven safe dishes. 
11. Pour the entire saucepan of the sauce over the top of the burritos.
12. Top with the remaining cheese sprinkled over all evenly.
13. Bake in the preheated oven for 15-20 minutes until burritos are heated through and cheese is melted.
14. Top with more lettuce, tomato, sour cream and dried chives, or your choice of toppings.

Buffalo Chicken Burrito's

Grab your chicken and chop it into small pieces. I use rotisserie, canned, or even Tyson frozen chicken cooked up. I used Tyson fajita chicken. 

INGREDIENTS FOR TWO:

• 4 oz cooked chicken breast (about one cup) shredded - any chicken you want. 
• 1 Light Laughing Cow Wedges
• 1 Tbsp Franks Buffalo Hot Sauce – I cannot stress the importance here that you MUST use the Buffalo sauce not just the Franks Hot Sauce here. It’s completely different and you’ll love it more if you use Buffalo sauce!
• 1/2 tsp Hidden Valley ranch dressing seasoning powder or 1/4 tsp garlic salt- Honestly, either one. I go back and forth all the time. I found the spicy ranch packet and used it for an additional kick. 
• 2 Tbsp nonfat Greek Yogurt - used Fage lactose free non fat. 

* could add lettuce or celery or really anything else you enjoy with buffalo chicken. 

Stir it all together and microwave for about 45 seconds. Divide dip among 2 Low point/low carb tortillas fold into a burrito and crisp in heated pan with olive oil spray. 

Eat one now and enjoy the other for lunch following day. Could enjoy it with zucchini fries or simple fresh fruit salad. 

Zucchini Pineapple Carrot Muffins

 ZUCCHINI PINEAPPLE CARROT MUFFINS

INGREDIENTS

• 3 eggs
• 1/2 C oil
• 1/2 C unsweetened applesauce
• 2 C sugar
• 2 tsp vanilla
• 2 C shredded zucchini
• 3/4 C shredded carrots
• 10 oz crushed pineapple, drained
• 3 C flour
• 2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 1/2 tsp cinnamon
• 3/4 tsp nutmeg
• 1/2 C chopped nuts (optional)

---

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. In a large bowl, beat together eggs, oil and applesauce with a whisk. Add the sugar, vanilla, zucchini, carrot and pineapple then mix well. Add all the dry ingredients and mix together just until combined. Do not overmix!
3. Divide among 24 muffin tins lined with paper liners. Bake muffins for 20-22 minutes

 https://www.mykitchenescapades.com/healthy-zucchini-carrot-muffins/

Pizza Roll Ups

Pizza roll ups

Mozarella slices (or any sliced real cheese you like)

Sprinkle with Italian Seasoning

If you like spicy add chili flakes 

Add pepperoni slices

Put in a preheated at 350 oven for 5 minutes

Let cool until you can roll up comfortably

Serve with a keto-friendly marinara (or no sauce)

Big Mac Salad - Cheeseburger Salad

BIG MAC SALAD – CHEESEBURGER SALAD RECIPE (LOW CARB, GLUTEN-FREE)

This easy low carb Big Mac salad recipe is ready in just 20 minutes! A gluten-free, keto cheeseburger salad like this makes a healthy lunch or dinner.

INGREDIENTS

Salad

• 1 lb Ground beef
• 1 tsp Sea salt
• 1/4 tsp Black pepper
• 8 oz Romaine lettuce (or iceberg if desired)
• 1 cup Tomatoes (chopped)
• 3/4 cup Cheddar cheese (shredded)
• 1/2 cup Pickles (diced)

Dressing

• 1/2 cup Mayonnaise
• 2 tbsp Pickles (diced)
• 2 tsp Mustard
• 1 tsp White vinegar
• 1/2 tsp Smoked paprika
• 1 1/2 tbsp Powdered erythritol (or any sweetener of choice; adjust to taste)

INSTRUCTIONS

1. Cook ground beef in a skillet over high heat. Season with sea salt and black pepper. Stir fry, breaking up the pieces with a spatula, for about 7-10 minutes, until the beef is browned and moisture has evaporated.
2. Meanwhile, puree all the dressing ingredients in a blender. If dressing is thicker than you like, thin out with water or oil and puree again. Adjust sweetener to taste. Refrigerate until ready to serve.
3. Combine the remaining salad ingredients in a large bowl. Add the ground beef. Toss with dressing.

Raspberry Zinger Poke Cake

Raspberry Zinger Poke Cake

An easy Raspberry Zinger Poke Cake made with raspberry jello and coconut that tastes just like the Hostess Raspberry Zinger snack cakes.

• 1 (18 ounce) box white cake mix
• 10 ounces diet Sprite
• 2 egg whites
• 1 (3 ounce) box raspberry Jell-O gelatin sugar free
• 1 1/2 cups boiling water
• 8 ounces Cool Whip
• 1/4 cup flaked coconut

1. Take dry cake mix and add the 2 egg whites and soda. Mix well with electric mixer. Pour into ungreased 9×13 dish and bake as directed on the box. Let cool for 15 minutes

.2. Then take the boiling water and add the jello. Stir until jello is dissolved.

3. Poke holes into your cake with end of spoon. Then pour jello mixture over the cake. Cover and refrigerate 2 hrs or overnight. Then spread on the cool whip and top with coconut.

Buffalo Chicken Wraps

I decided to try making a buffalo chicken dish for dinner that would have the same flavor that I was craving, but not so much of a caloric nightmare. I ended up making a super easy crockpot chicken that was so good!

I cooked two pounds of chicken breasts in the crockpot (cover with water, cook on high for 3-4 hours until the chicken is tender). I threw the chicken (discarding the water that it was cooked in) into my mixing bowl for my mixer, and mixed it on low for about 30 seconds until the chicken was shredded. Then I added 1/2 cup water, 3 Tbsp. ranch dressing mix, and 1/2 cup Frank's Red Hot sauce.

I wrapped some in tortillas for E, but I made lettuce wraps for myself, and they were phenomenal. Definitely crushed that craving for wings!

Probably good with blue cheese, too, but I prefer ranch with my buffalo chicken. I had leftovers for lunch today.

Mexican Meatloaf Muffins

Mexican Meatloaf Muffins

Ingredients

	cooking spray
	1/2 pound uncooked lean ground beef
	1/2 pound uncooked ground chicken
	2 large egg white(s)   ( 1/4 cup liquid egg whites )
	1 cup cornbread stuffing dry mix
	1 medium uncooked onion, chopped
	8 oz canned enchilada sauce
	4 oz canned green chili peppers, diced

•         Preheat oven to 375°F. Coat a muffin pan with cooking spray.
•         In a large bowl, mix beef, chicken, egg whites, stuffing mix, onion, chilies and half of enchilada sauce together. Shape into balls with your hands and place into muffin pan.
•        Cook for 1 hour, top with remaining enchilada sauce and bake for 5 minutes more. 

  

Estimated Nutritional Facts: 1 muffin -- Calories 181.3 * Total Fat 5.3 g * Sodium 520.3 mg * Total Carbohydrate 14.1 g * Protein 18.9 g