Advertisements

Daily Archives: 01/26/2017

A healthier version of the classic pizza

I had a fun and exciting experience making these pizza peppers, which as you can see unfortunately do not have a picture at the moment because I did not like the way my peppers turned out lol. I will not say they looked disgusting, but I will say they did not live up to my picture-taking standards and that there will be a picture on this post shortly. However, they overall were quite tasty, so I am not at all discouraged about the outcome of this dish as it was my first time. Therefore I plan on making this recipe again soon. 🙂

These pizza peppers are a perfect low-carb and naturally gluten-free alternative to traditional pizza. The pepperoni gives a nice amount of spice: if you enjoy a spicier pepper, you can add a half teaspoon or so of dried red pepper flakes into the meat mixture.

What do you like in your stuffed peppers?

Slow Cooker Pizza-Stuffed Peppers

Ingredients

1 lb lean ground turkey
20 slices turkey pepperoni, diced
1 C prepared pizza sauce
2 tsp dried basil
1 tsp dried oregano
1/8-1/2 tsp dried red pepper flakes to taste
Six bell peppers, any color, cored, seeded, and left whole (retain tops)
1 C shredded mozzarella cheese
1/2 C water

Directions

1. Use a 6-quart slow cooker. In a large mixing bowl combine the turkey, pepperoni pizza sauce basil and oregano. Divide the mixture into six parts, and place a portion of the mixture into each bell pepper. Put the peppers into the insert and top each one with some of the cheese. Put the lids onto the peppers.

2. Carefully pour the water around the base of the peppers. Cover, and cook on low for six – seven hours, or until the meat is fully cooked, and the peppers have begun to wilt. Let stand for ten for minutes in the cooling slow cooker before serving.

Source 365 Slow Cooker Suppers

Advertisements

Garlic Parmesan Sugar Snap Peas

 

Garlic Parmesan Sugar Snap Peas

Ingredients

3 cups sugar snap peas, trimmed, rinsed, dried
3 Tbsp Garlic Olive Oil or 3 Tbsp Olive Oil + 3 cloves, minced garlic
1/2 C panko breadcrumbs, seasoned or plain
1/4 C grated Parmesan cheese
2 Tbsp finely chopped fresh parsley
1/2 tsp salt
1 tsp pepper

Instructions

Preheat oven to 400F. Grease a baking sheet with cooking spray or line it with parchment paper and set aside.

Combine sugar snap peas and olive oil in a mixing bowl and toss to coat. In a separate bowl mix panko breadcrumbs, parmesan cheese, parsley, salt, and pepper. Add the panko mixture to the sugar snap peas and toss to combine. Arrange in the previously prepared baking sheet in a single layer. Roast for fifteen to twenty minutes, or until crispy, turning once during cooking. Remove from oven and serve immediately.

Source Diet Hood

 

IMG_2582.JPG

Tangy Buffalo Chicken Taquitos

It has been a real long time since I’ve made anything with buffalo chicken. I mean a long time! The time of not having any access to buffalo sauce was so extensive that I have had some serious cravings for it. My favorite brand is Frank’s Buffalo Sauce. I love this stuff because it is not only delicious, but it too has little calories and carbs.

So anyway I finally couldn’t stand the cravings anymore and got my fix by whipping up these tangy Buffalo Chicken Taquitos. They were incredibly easy and relatively quick to prepare, as I used raw chicken breasts. Also, it was a little messy too, but that’s what makes cooking, even more, fun! Right?

Here is my way of how I prepared the chicken. I placed three raw chicken breasts onto a baking sheet and baked them in the oven at 400 degrees F for twenty five minutes. However, if you are low on time or you just don’t feel like doing all of that mumbo jumbo stuff then don’t fret because here are some different options. 1. To have a chicken already cooked in the refrigerator. 2. A rotisserie chicken 3. even canned chicken works with this stuff.

You and your family will enjoy eating these tasty Taquitos for a weeknight supper, or they too would make an excellent finger food for game day.
BAKED BUFFALO CHICKEN TAQUITOS

Ingredients

8 oz low-fat cream cheese or sour cream
⅛ C Frank’s buffalo sauce + extra for dipping
2 C cooked and shredded chicken
12 small flour tortillas (low carb)
Optional Fat-free Ranch Dressing for dipping

Directions

Preheat oven to 425 degrees F. Line a large baking sheet with foil and grease it with cooking spray.

Mix in a large bowl cream cheese and buffalo sauce until well combined. Stir in chicken until well combined. Place three tablespoons of the mixture and spread into a thin line onto the middle of a flour tortilla.

Place the taquito on a lightly greased cookie sheet and repeat for remaining taquitos. Once taquitos is arranged on the cookie sheet, lightly spray the tops with cooking spray. Bake for fifteen-twenty minutes or until the taquitos is golden brown.
Source Recipe Diaries

rsz_img_2581