Month: November 2020

Keto Stuffed Peppers

Keto Stuffed Peppers

1 tsp dried oregano

1 tsp paprika

1 tsp salt

1/4 tsp pepper

2 tablespoons avocado oil

1 lb. ground beef (I used 1 lb. ground venison and 1/2 lb ground breakfast sausage)

1 medium onion (chopped)

3 cloves garlic (minced)

1 Tablespoon tomato paste

1 14.5 oz can diced tomatoes

1.5 cups cauliflower rice

6 bell peppers (I cleaned seeds out of peppers and pressure cooked them with 1 cup of water for 1 minute and did a quick release of pressure)

1 cup shredded Monterey Jack cheese

Freshly chopped parsley for garnish

Instructions:

  1. Preheat oven to 400 degrees
  2. Heat the oil in a large 10.5″skillet over medium high heat. Add the beef and spices to the skillet and brown for 5-7 minutes before adding the onion and garlic. Cook another 4-5 minutes until the onion starts to soften.
  3. Add in the tomato paste, diced tomatoes, and cauliflower rice. Cook 5 minutes, then divide the mixture between the peppers and top with cheese.
  4. Wipe out the skillet then place the filled peppers in the skillet, cover and bake for 30 minutes, uncover and bake another 10 minutes until the cheese is bubble.
  5. Top with parsley and serve.

Spinach and Ricotta Stuffed Shells

16 jumbo pasta shells

1 1/2 Tabsp olive oil

2 tsp fresh garlic, minced

4 cups of (packed) fresh spinach leaves, (roughly chopped) *I used mustard greens from the garden that I had cooked previously

12 oz. skim milk ricotta cheese

1 cups shredded mozzarella cheese

1/2 cup Parmesan cheese, plus more for serving

1 large egg

1 tbsp fresh basil, finely chopped

1 tsp kosher salt (I used Himalayan)

1/2 tsp freshly-ground black pepper

1 -1/4 cup marinara sauce

Instructions

  1. Preheat oven to 375 degrees. Cook the pasta al dente, Drain and set aside.
  2. Meanwhile, heat the olive oil, brown garlic. Add spinach and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, about 3 to 4 minutes. Remove from heat and let cool.
  3. In mixing bowl, stir together the spinach, ricotta, mozzarella, parmesan, egg, basil and salt and pepper. Pour 1/2 cup of the marinara sauce into the bottom of a shallow 3 inch by 3 inch baking dish. Stuff each pasta shell with a generous amount of the the mixture and place in baking dish.
  4. Cover with the remaining sauce and bake covered with aluminum foil for 25 minutes. Remove foil and continue baking until the top begins to brown and the sauce begins to bubble, another 10-15 minutes. Serve warm with a dusting of parmesan.

Creamy Baked Cabbage

Cut the cabbage into medium-sized pieces. Transfer the cabbage to a saucepan, cover with boiling water, and season with salt. Place over heat and simmer for five minutes after the water starts to boil.

Drain the water and transfer the cabbage to an oven-safe dish.

Pour some milk into a small bowl, add starch and stir until you get a smooth mixture. After that, pour in the rest of the milk (total 2/3 cup). Into the bowl add the egg and beat it, add the spices of your choice. Stir. Pour the mixture over the cabbage.

Cover the dish with foil and place in an oven preheated to 350 °F (180 °C). The approximate baking time after the sauce starts to boil is 20 minutes. Then remove the foil so that the cabbage browns a little.