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Healthy Recipes

Melt in your mouth Crockpot pork loin

There are only three ingredients required for this simple crock pot pork loin. Prepare it shredded in the slow cooker with BBQ sauce. Low carb and keto friendly!

Crockpot pork loin

Ingredients

3-5 pound Pork loin

BBQ Rub

Stubb’s Barbecue sauce

Directions

Place the meat onto a sheet of parchment paper or a cutting board. Next, cover with BBQ rub and rub into the pork.  Flip to the other side and repeat. Then put the meat into your crockpot. Place the crockpot lid and cook on high for four hours or low for eight hours. When finished cooking, shred the pork directly in the crock pot.  Top with BBQ sauce and serve.

Source Low Carb with Jennifer

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Keto Oven Roasted Broccoli

Oven Roasted Broccoli

INGREDIENTS

1 1/2 lbs broccoli florets

4 Tbsp. water

1/2 tsp. salt

1/2 tsp. garlic powder

1 C. shredded cheddar cheese

Directions

1. Preheat oven to 350 degrees. Line a 9×13 baking sheet with either parchment paper or foil. Set aside.

2. Steam broccoli lightly by placing it in a large bowl with a couple of tablespoons of water.  Microwave for about four minutes. The broccoli does not need to have cooked all of the way through. 

3. Place broccoli on a baking sheet that has been lined with either parchment paper or foil.  Bunch up the broccoli close together. This way the cheese will stay on the broccoli and not the pan. Season broccoli with salt and garlic powder. Bake for about fifteen minutes or until the cheese melts.  

Source Copy Kat

Simply Baked Lemon Butter Tilapia

Baked Lemon Butter Tilapia

INGREDIENTS:

1/4 C. unsalted butter, melted

3 cloves garlic, minced

2 Tbsp. freshly squeezed lemon juice, or more, to taste

Zest of 1 lemon

4 (6-ounce) tilapia fillets

Kosher salt and freshly ground black pepper, to taste

2 Tbsp chopped fresh parsley leaves

DIRECTIONS:

1. Preheat oven to 425° F. Lightly oil a 9×13 baking dish or coat with nonstick spray.

2. In a small bowl, combine together butter, garlic, lemon juice and lemon zest; set aside. Season tilapia with salt and pepper, to taste and place onto the prepared baking dish. Drizzle with butter mixture.

3. Place into oven and bake until fish flakes easily with a fork, about ten-twelve minutes. Serve immediately, garnished with parsley, if desired.

Source Damn Delicious

A newbie’s guide to sautéing asparagus

Pan Sauteed Asparagus with Balsamic Vinegar

Ingredients

1 bunch Asparagus fresh

1 Tbsp. Olive Oil

3 cloves garlic, minced

2 Tbsp. Balsamic Vinegar

1/4 Tsp. Black Pepper

Lemon Juice optional, to serve

Directions

1. Rinse your asparagus spears to get rid of trapped dirt. Pat them dry or else the water will jump in the pan during the cooking process. Trim off the tough woody and fibrous asparagus ends.

2. Heat up a medium sized skillet and keep on medium heat with the olive oil and place your asparagus into the pan. Next, drizzle the balsamic vinegar over the asparagus spears in the pan and season with black pepper

3. Sautee your asparagus for approximately five minutes or until they are cooked. Shake the pan occasionally. The asparagus should still have some texture and should not be soggy and lifeless. Drizzle Lemon Juice over the asparagus just before serving them still hot.

Source Masala Herb

Zucchini Boats

Stuffed Zucchini

Ingredients

8 Zucchinis, rinsed, not peeled

3 Tbsp. Olive oil

1 C. finely chopped onion

1/2 tsp chopped garlic

1 lb ground turkey

2 eggs slightly beaten

1 C. Panko Italian bread crumbs

1 C. Parmesan cheese

1 teaspoon oregano

1 teaspoon salt

1/2 tsp. pepper

3 C. tomato sauce

Directions

Lightly grease a 9X13 baking dish with cooking spray. Set aside. Preheat oven to 350°

1. Cut zucchini and in half lengthwise and spoon out most of the pulp, leaving boat like shells. Set aside. Chop pulp coarsely.

2. Heat three tablespoons of olive oil, add onions, and cook until soft and lightly colored. Add pulp and garlic and cook five minutes longer. Transfer the pulp mixture to a large bowl and set aside. Brown meat in skillet, stirring constantly. When done, drain well and add the meat to pulp mixture. Stir well.

3. Then add the eggs, bread crumbs, 1/2 cup of cheese, oregano, salt, and pepper into the zucchini mixture.

4. Pour tomato sauce into the previously prepared baking dish. Arrange zucchini on sauce Sprinkle with remaining cheese and cover with foil. Bake in the preheated oven for twenty-thirty minutes; remove foil and bake for ten minutes longer.

Source Church Potluck Best-loved slow cooker and casserole recipes

Paleo Friendly Sausage and Peppers

A super easy crockpot sausage and peppers recipe! Low carb, paleo, healthy but hearty. These ten-minute prep Crock Pot sausage and peppers make one of the best slow cooker sausage recipes that your family will enjoy!

Slow Cooker Sausage and Peppers

Ingredients

1.5 pounds Kielbasa sausages (about 8 sausages)

1 Tbsp. Olive Oil

3 medium Bell peppers (sliced – I used one yellow, one red, and one green)

2 medium White onions (sliced)

Marinara sauce

1 Tbsp. Olive oil

1/2 Tbsp. Italian seasoning

8 ounces Crushed tomatoes

1/2 tsp Sea salt

Directions

1. Heat the oil in n a large skillet over high heat. Brown the sausages for one to two minutes per side.

2. Slice the peppers and onions and place in the bottom of the slow cooker. Season lightly with sea salt. Top with browned sausages. Set the slow cooker to low and cook for five to six hours.

3. Make the marinara by heating the olive oil of medium low heat. Stir in the Italian seasoning and toast for just a few seconds. Stir in the tomatoes and simmer until hot. Season with salt to taste.

Source Wicked Spatula

Not your Mom’s Meatloaf

Bell Pepper Meat Loaves

INGREDIENTS

3 bell peppers,

1 lb. ground beef, turkey or chicken

1/4 C. Panko bread crumbs

1 egg, lightly beaten

1 tsp. Worcestershire sauce

1/2 onion, finely chopped

1/2 tsp. fresh thyme leaves, chopped

1 clove garlic, minced

1 Tbsp. tomato paste

Kosher salt

Freshly ground black pepper

1/4 c. ketchup

1 Tbsp. brown sugar

2 C. shredded Monterey Jack

1 Tbsp. fresh parsley, for garnish

DIRECTIONS

Preheat oven to 350° and line a medium baking sheet with parchment paper. Cut ends off peppers and finely chop (minus the stems), then set aside. Remove seeds and slice peppers into 2″ thick rings; you should be able to get 2 rings out of each pepper. Place on prepared baking sheet.

In a large bowl, stir together the beef with chopped peppers, bread crumbs, egg, Worcestershire sauce, onion, thyme, garlic, and tomato paste. Season with salt and pepper and stir until combined. Fill each pepper ring with meat loaf mixture.

In a small bowl, whisk together ketchup and brown sugar and brush on tops of meat loaves. Bake for thirty five minutes, then top with cheese, and bake five to ten minutes more, or until cheese is melty. Garnish with parsley and serve.

Source Delish

Yummoelicious Stuffed Bell Peppers

Sausage and Rice Stuffed Bell Peppers

Ingredients

6 large red, orange, yellow, and/or green bell peppers

3 Tbsp. Olive oil

1 lb loose sweet Italian sausage

4 plum tomatoes, diced

2 red onions, diced

3 garlic cloves, minced

Directions

1. Cut the tops off the peppers. Remove and discard the stems , then finely chop the tops; Set aside. Scoop out the seeds and as much of membranes as you can. Place the peppers in a microwave safe bowl, add 1/2 cup of water and cover with plastic wrap. Microwave until just beginning to soften, about 12 minutes, then uncover and set aside.

2. Preheat the oven to 450°. Heat two tablespoons of olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through, approximately six minutes. Remove to a plate.

3. Add the remaining one tablespoon of olive oil to the skillet. Add the tomatoes, red onions, garlic, Italian seasoning, chopped pepper tops and cook stirring until tender and lightly browned, ten to twelve minutes. Season the mixture with salt and pepper and stir in the rice and sausage. Taste and adjust the seasoning.

4. Place the peppers upright in a baking dish just large enough to hold them. Fill with the rice mixture and bake for ten minutes. Sprinkle with the cheese and continue baking until the cheese is browned in spots, ten to twelve minutes.

Source The Pioneer Woman Magazine

Spring 2019

Lo-Carb alternative to sub sandwiches

Bell Pepper Meatball Subs

INGREDIENTS

1 lb. ground beef

1/3 C. bread crumbs

1/4 C. chopped parsley

1/4 C. grated Parmesan, plus more for garnish

1 egg

2 garlic cloves, minced

1 tsp. kosher salt

1/2 tsp. red pepper flakes

2 Tbsp. olive oil, divided

1 (15-oz) jar marinara sauce

4 bell peppers, cored and halved

4 slices mozzarella

DIRECTIONS

1. Preheat oven to 350°. In a large bowl, combine beef, bread crumbs, parsley, Parmesan, egg, garlic, salt, and red pepper flakes. Mix until just combined and form into sixteen balls.

2. In a large skillet over medium-high heat, add 1 tablespoon of oil. Add meatballs and cook, turning occasionally, until seared on all sides, about ten minutes. Add marinara sauce to skillet and toss to combine. Cover skillet with lid and simmer until meatballs have cooked through completely, about ten minutes more.

3. Place bell peppers cut side up on a large rimmed baking sheet and drizzle with remaining olive oil. Top 4 halves with mozzarella slices. Bake until cheese has melted and bell peppers are just warmed through. Add meatballs on top of the bell pepper halves with cheese and sprinkle with more Parmesan, if using. Place remaining bell pepper halves on top and serve.

Source Delish

Cooking is my therapy

I recently have decided that I would consider cooking as my second workout. Although it’s not just any exercise I am going to call it my occupational therapy. The main reason why I chose to do this is because the right side of my body is not as strong as my left due to my Cerebral Palsy. With that said I am going to try really hard to practice using my right hand more often when I’m cooking. I recently discovered that I can use it to cut certain things with a knife. I was pretty proud of myself for conquering this new obstacle.

Anyway back to the recipe!

This Keto Chicken Parmesan Casserole is an incredibly easy dinner that’s bursting with savory, delicious, cheesy, tomatoey flavor! Your whole family will love it, and you’ll love how simple it is to prepare…

Keto Chicken Parmesan Casserole

Ingredients

5 C. cubed cooked chicken

1 C. Marinara sauce

1/2 tsp. red pepper flakes

1 C. Parmesan cheese, grated

1 1/2 C. shredded mozzarella cheese

1 C. pork rinds, crushed

1/2 tsp. crushed dried basil

Directions

1. Preheat the oven to 350 F and lightly grease an 8-inch square baking pan. Spread the chicken in the greased dish and pour the tomato sauce over it.

2. Sprinkle with the red pepper flakes. Top with the Parmesan and then the mozzarella. Lightly sprinkle the crushed pork rinds and basil over the top. Bake for twenty five minutes, until the cheese, is melted and bubbly.

Source 33Recipe