Carb-Free Ground Chicken Stuffed Roasted Peppers Recipe

Ingredients:

• 1 lb ground chicken

• 3 bell peppers

• 1 package baby spinach

• 1 yellow onion

• 1 shallot

• 1 hot pepper

• 1 package of chopped mushrooms

• Parmesan cheese

• Salt, pepper, and cayenne pepper to taste

• Olive oil

• White wine

Pre-heat your oven to 400 degrees Fahrenheit and finely chop your vegetables.

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Begin by sautéing the onion, shallot, hot pepper, and mushrooms in a large pan with olive oil. Once the onion is tender, mix in the ground chicken, and sauté until fully cooked. Season with salt, pepper, and cayenne to taste. Fold in the spinach and let the mixture simmer while you add some white wine.

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Clean the bell peppers, cut them in half, and then hollow them out. Place the peppers in a baking pan. Stuff the peppers with your ground chicken-vegetable mixture, then top with some parmesan cheese. Pour a little bit of the leftover liquid from your sautéed mixture into the bottom of the pan.

Roast for 20-30 minutes, until the cheese melts and browns. Then, enjoy!

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Alternatives: You can make the mixture with a variety of other veggies. Also, for a heartier option (as in not carb-free), you can mix in rice, quinoa, or couscous.

Roast Chicken & Fall Vegetables

 

Ingredients:

• 2-3 lb organic chicken

• Olive oil

• Thyme

• Lemon

• Salt, pepper, cayenne pepper

• Mushrooms (baby Bella and portobello)

• Turnips

• Carrots

• Brussels sprouts

• Yellow onion

• Couscous or quinoa if you want a carb

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Preheat the oven to 325 or 350, depending on how much time you have. The lower the temperature the juicier, but it may take over two hours, depending on the size of the chicken.

Chop up all of your veggies. Use one pan for the chicken and include some of your chopped veggies, and another for the remainder of the vegetables. To prepare your chicken, season with salt, pepper, and thyme. Lift the skin to season as well, place some thyme under the skin, and rub with olive oil. Next, squirt lemon all over and stuff the cavity with the lemon and thyme. Finally, as I love spice, sprinkle cayenne pepper on top for a little kick. Place the chicken in the pan with some vegetables in the bottom and cover with aluminum foil.

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You may want to wait to put the vegetables in the oven until the chicken has been roasting for 45 minutes to an hour, so that everything is done at the same time. As for the vegetables, I like spicy brussel sprouts (surprise!), so I season them heartily with cayenne pepper, as well as Dijon mustard. I also love the health benefits of cayenne (http://www.webmd.com/vitamins-supplements/ingredientmono-945-cayenne%20pepper%20%28capsicum%29.aspx?activeingredientid=945&activeingredientname=cayenne%20pepper%20%28capsicum%29).

This turns out to be a delicious, hearty, perfect for fall meal. It also makes your kitchen smell amazing!

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Heart Healthy Shrimp & Scallop Dinner

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Ingredients:

Scallop & Shrimp Pasta 

• 6 large scallops 

• 1/2 lb shrimp

• 1 shallot

• 1 large onion

• 1 package spinach

• 1 package mixed greens

• 1 package baby bella mushrooms

• Spinach-wheat linguine

• Cayenne Pepper

• Dill

• Salt & Pepper

• Olive Oil

Greens w/ Homemade Dressing

• 1 shallot

• 1 package mixed greens

• 2 tomatoes

• Olive Oil

• Balsamic Vinegar

• Soy sauce

This is an easy and well-balanced dinner, but it requires a lot of chopping…

Source: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=105 

First, pre-heat your oven to 400° F.  Chop up half of the onion and half of a shallot and place into ceramic baking dish along with olive oil, salt and pepper.  Place the scallops and shrimp on top and season with dill and cayenne pepper.  Place into the pre-heated oven.  Check on the scallops frequently to make sure they do not over-cook and turn shrimp as needed. 

Next, prepare your mushroom and spinach sauce by combining the second half of the onion and shallot into a skillet.  Chop up your mushrooms and combine as well, then finally add spinach at the end as the spinach takes a very short time to cook.

While the scallops and shrimp are baking, and the mushrooms sauté, boil water for your spinach-wheat pasta.  Cook per the instructions on your package.  Pasta is obviously optional if you are on a low-carb diet.  Couscous also works well with this dish.

Finally, I like to prepare my own salad dressings.  If you do not, you do not know what actually goes into what you are eating.  It can be as simple as combining two or three ingredients.  This time I kept it simple and combined olive oil, balsamic vinegar, soy sauce, cayenne pepper, and some black pepper into a salad bowl and mixed them all together.  Add a chopped up shallot and chopped up tomatoes.  Once you are ready to serve mix in your greens so that they do not get soggy while you finish cooking the rest of your meal.

Once the shrimp and scallops are baked and the mushroom sauce is done you can combine the two, or keep them separate.

Finish up by draining your pasta, tossing your salad, and plating your dinner.

Easy & Delicious!