Tag Archives: Low-Carb

Stuffed Peppers with a small twist

This dish is similar to stuffed peppers but without all of the fuss? Prepare this incredibly simple Stuffed Pepper Explosion Casserole, all the great flavors of the traditional dish, but it’s so very easy.

Stuffed Pepper Explosion Casserole

Ingredients

2 Tbsp olive oil

1 lb ground turkey (or ground beef)

1/2 C onion, chopped

2 bell peppers, chopped

2 C cooked rice (any variety)

1 14 oz can diced tomato (any variety)

2 C shredded cheddar, divided

1 Tbsp oregano

1 tsp garlic salt

1/4 tsp red pepper flakes (optional)

1/4 tsp Salt

1/2 tsp pepper

Directions

Preheat oven to 375 degrees. Line a 9X13 baking dish with foil and grease it with cooking spray. Set aside.

1. In a large skillet sauté onion in olive oil, until translucent. Add ground turkey and cook thoroughly, approximately ten minutes. Drain any fat that is in pan.

2. Add the bell pepper to pan, turn heat to medium and cover, stirring occasionally. When pepper has softened, add spices, tomatoes and salt/pepper to taste. Continue cooking a couple additional minutes to blend flavors.

3. In large bowl combine: turkey & veggie mixture, rice and 1 1/2 cups cheese, mix thoroughly. Spoon into the previously prepared 9 x 13 casserole dish, covering with foil.

4. Cook for twenty five minutes. Remove from oven, remove foil carefully and add remaining 1/2 cup of shredded cheese. Place back into oven to broil two-three minutes to gently crisp cheese.

Source Who Needs a Cape

Sweet and Tangy Mushrooms

Today I am sharing with you a new recipe that I found. It’s called Honey Balsamic Garlic Mushrooms. Let me just tell you that every time I eat mushrooms, I love them more and more each moment I get to eat them. They are delicious!

Honey Balsamic Garlic Mushrooms are sautéed in the most wonderful honey balsamic garlic sauce.  This makes a great topping for steak or chicken or is even great as a side dish! 

Honey Balsamic Garlic Mushrooms

INGREDIENTS

1 Tbsp olive oil

16 oz whole mushrooms, you can also used sliced

1/4 tsp salt

1/4 tsp pepper

¼ C balsamic vinegar

1 Tbsp honey

4 garlic cloves minced

fresh chopped parsley for garnish

Directions

1. In a medium sized skillet over medium high heat add the olive oil. Add the mushrooms and salt and pepper. Sauté for one-two minutes until they start to become tender.

2. In a small bowl whisk balsamic vinegar, honey and minced garlic. Add the sauce to the mushrooms and continue to sauté for about two-three minutes until the sauce reduces and mushrooms are tender and coated in the sauce. Garnish with fresh chopped parsley.

Source The Recipe Critic

Coming up next week on cooking with Court

Pioneer Woman’s Sloppy Joes

Slow Cooker Butternut Squash Soup

Pesto Parmesan Pork Chops

Sautéed Mushrooms, Squash and Zucchini

Have a fantastic week y’all!

Southern Weather Inspired Soup

I love eating soups. But when the fall and winter seasons roll around in Texas, it sometimes can be challenging to enjoy a nice warm and tasty soup because it’s usually hot and humid here. Actually to tell you the truth you never know what to expect from the Texas weather.

Anyway back to the recipe.

We were delighted to have our first cold front arrived yesterday. It was excellent! I was so thrilled that it inspired me to cook some soup. I prepared this incredibly simple and savory recipe for Zucchini Sausage Soup. It has excellent fresh flavors and fulfills that comfort food craving all at once.

 

Zucchini Sausage Soup

Ingredients

1 16-oz roll pork sausage

1/2 C diced onion

2 carrots, sliced

2 stalks celery, sliced

2 cups diced zucchini

1 14.5 oz can diced tomatoes

2 C beef broth

1/2 tsp ground sage

1/2 tsp thyme

Parmesan cheese, for topping

Directions

 

1. Cook the sausage & onions in a large skillet over medium heat. Stir to crumble sausage. Drain if necessary.

2. Add in remaining ingredients and stir to combine. Cover and simmer for forty five minutes, until vegetables are soft. Serve topped with shredded Parmesan cheese.

Court’s Cooking Notes: If you’re in a rush, you can microwave the carrots and celery in a small covered bowl with 1/4 cup water for four minutes. Add the zucchini and microwave another two minutes. Then add everything to the soup. You can increase the heat to medium low and cook for approximately ten-fifteen minutes and it will be done.

 

Source Butter With A side of Bread

Weekly Review for October 2nd 7th

On Monday I cooked a real simple and tasty stuffed pepper recipe. One of the best things about this dish is that you can prepare it ahead of time and put it in the fridge to leave overnight. Then you can cook it after you get home from school or work.

The side dish was balsamic vinegar with roasted veggies. They were delish!

On Wednesday I made these Spinach Lasagna Roll ups. It’s a healthy and incredibly yummy recipe. It too is a little messy but that’s the fun thing about cooking.

On Saturday I made Slow Cooker Chicken Breast Dinner and gravy. It’s a savory chicken dinner that’s slowly cooked with green beans, potatoes and mushrooms. Yum!!

Coming up this week on cooking with Court

Stuffed Pepper Explosion Casserole

HONEY BALSAMIC GARLIC MUSHROOMS

Slow Cooker Cheesy Buffalo Chicken Pasta

Zucchini Sausage Soup

Roasted Honey Mustard Chicken & Brussel Sprouts

Healthy Baked Honey Mustard Chicken Breast with Brussel Sprouts

Ingredients

¼ C. honey

¼ cup whole grain mustard

¼ cup dijon mustard

2 garlic cloves, grated

¼ teaspoon salt

¼ teaspoon pepper

4 skinless boneless chicken breasts (about 1.5 lbs)

1 lb brussel sprouts, cleaned and trimmed

Directions

1. In a medium bowl combine together honey, both mustards, garlic, salt, and pepper. Pour the sauce into a airtight container. Then place chicken breast into the same marinade and let it sit for about three hours or overnight in that plastic container.

2. Line a baking dish with foil and grease it with non-stick cooking spray.

Preheat oven to 375 degrees.

3. Place the chicken and brussel sprouts on opposite ends of the baking dish. Bake for thirty-forty minutes or until the chicken is no longer pink in the middle and juices run clear. The middle temperature should be 165 degrees. Serve with rice, quinoa, or as is.

Source Organize Yourself Skinny

Kid Friendly, Mom approved Casserole

This week was a little more special because it was my Birthday on Wednesday. So I chose not to cook dinner lol. But as for the beginning and rest of the week I picked out a few other delicious recipes that I planned on cooking.

Here’s what I had planned 😊

The dish I will sharing with you today is this really yummy Beef, Cheese, and Noodle Bake. Then tomorrow I’ll be showing you these two Crockpot Buffalo Ranch chicken wings and the Side Dish Cucumber Salad. It’s going to be delicious!

Anyway, let’s get back to the recipe

Do you have some picky eaters in your family? Well then how about you outsmart the picky “noodles only” eaters at the table with this macaroni and cheese casserole. It’s loaded with lean sirloin, shredded veggies, and lots of calcium–each serving has 200 milligrams.

Here are some other perks

1. less than three hundred calories

2. low in carbs

3. Healthy

4. Yummoelicious

5. Kid Friendly

Need I say more?

I’m certain that your whole family (even the picky eaters) will enjoy this dish!

Beef, Cheese, and Noodle Bake

Ingredients

1 (8-ounce) package small elbow macaroni

Cooking spray

1 C pre-chopped onion

1C pre-shredded celery

1 C pre-shredded carrot

2 tsp minced garlic

1 lb lean ground sirloin

1 C tomato sauce

1 tsp kosher salt, divided

1/2 tsp freshly ground black pepper

1 C fat-free milk

2 Tbsp all-purpose flour

1/8 tsp ground nutmeg

1 1/2 C (6 ounces) 2% reduced-fat shredded sharp cheddar cheese (your choice), divided

Directions

Line a baking dish with foil and grease it with cooking spray. Preheat your oven to 350°.

1. Cook pasta according to the package directions, omitting salt; drain. Lightly coat pasta with cooking spray.Heat a Large pot over medium-high heat. Grease your pot with cooking spray. Add onion and carrot, and sauté four minutes.

2. Add garlic; sauté for one minute. Add the ground beef; cook for five minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for two minutes or until most of liquid evaporates. Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into the previous prepared baking dish coated with cooking spray.

3. Place milk, flour, nutmeg, and remaining 1/2 teaspoon of salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat two minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake in your oven for twenty minutes or until lightly browned. Let stand 5 minutes before serving. Serve with a green veggie or side salad.

Source My Recipes

A tasty twist on Brussels

Buffalo Brussels Sprouts

1 lb brussels sprouts, stem removed, cut in half
1/2 C buffalo wing sauce (like Frank's Red Hot, plus more for serving
2 Tbsp olive oil
1/2 tsp salt and pepper
Reduced fat blue cheese crumbles optional

Instructions

Preheat oven to 400 degrees F. Line a large baking pan with foil and grease it with non-stick cooking spray.

1. Place the brussels sprouts in a large bowl. Pour wing sauce and olive oil over them. Sprinkle with salt and pepper. Toss until sprouts are coated. Arrange brussels sprouts in a single layer on the baking pan.

2. Bake in your preheated oven for thirty- forty-five minutes (depending on how crispy you like them). Serve drizzled with more buffalo sauce and sprinkled with blue cheese crumbles.

Source Smile Sandwich

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