I used one small pepper, 4 oz of ground beef, 1/8 avocado, 1 serving of cheese, 1 tbsp sour cream, some cilantro and a bit of taco sauce.
Just cook up your ground beef and heat oven to 350.
Spray a tray with coconut oil or oil of choice. I cut my pepper in half and removed the seeds. Next I sprayed coconut oil all over it to make it cook faster. Add beef to pepper. Top with cheese. Bake in your 350 degree oven for 20 minutes or so until peppers are softish. Add whatever Mexican toppings you like!
Depending on your toppings this has about 5 carbs and tons of fat!!!
Keto on baby! I’m in deep Ketosis now and down about 11 lbs!
Who doesn’t love a thick New York style bagel smothered in cream cheese, topped with velvety ribbons of perfectly smoked salmon? Add a mimosa and this girl right here is in heaven. I love a good old fashioned lox bagel!
Unfortunately for me, if I look at a bagel I will gain 10 lbs. I am not even kidding. So I had to come up with a simple way to get my lox craving in without killing my 30 carbs a day “diet”. This is so simple it hurts. Yet so GOOD!!
The best thing about recreating this meal was that 2/3 items are basically carb free. Cream cheese can have 1-2 carbs in it which is totally fine. If you want to use cream cheese, use cream cheese. There are no rules here! 🙂 But I took it a step further. I used the following.
I found this Recipe from Heidi Powell and it looked so simple that I had to try it. It only has six ingredients! I didn’t have to go to the store for anything. Those are the best kinds of meals to make. SIMPLE!
I preheated my oven to 375. Sprayed my glass pan and added the chicken breast. 4 ounces per person. I next mixed 1/4 cup of parmesan cheese, 1/2 cup of Chobani plain greek yogurt, garlic powder, a bit of sea salt, and pepper. At the last second I added about 1.5 tbsp of Frank’s buffalo sauce.I spooned that mixture on top of the chicken. Put it in the oven and baked for 45 minutes.
Here are the stats for the chicken-
For each 4 oz. portion of chicken: 161 calories, 4.5 g fat, 1.1 g carbohydrate, 28.75 g protein. Add a few more calories (like 2.5) if you add in any buffalo sauce!
This dish was honestly fantastic. The chicken was cooked perfectly. It wasn’t dry or overcooked at all. I used a butter knife to cut it! The added buffalo sauce was awesome. It gave it just enough of a kick. I recommend adding some for sure. This is going to be on my new weekly make list. It is SO simple. In fact I am making it again tomorrow! Thanks Heidi!
This is so simple. All I did was take leftover cooked chicken and warmed it up. Once it was warm I added in 1 light laughing cow swiss cheese flavored, 1/2 tbsp of buffalo sauce, and not even 1 tsp of parmesan cheese. I stirred that together and bam. Done. Stuff in big romaine leaves for a quick and easy lunch. I used 3.5 oz of chicken but feel free to use however you much.
149 calories, 5 carbs, 2 grams of fat, and 25 grams of protein.
I wasn’t planning on blogging this but the burgers turned out GREAT + they were really simple.
All I did was take 1 package of 93/7 ground turkey and put it in a bowl. To that I added a bit of sea salt and pepper to taste. A bit of garlic powder. Plus 1.5 tbsp of yogurt based thousand island dressing. I stirred it up gently and made the patties. Don’t over handle the meat! Place in a hot pan and cook for about 6 minutes on each side.
I topped the burgers with 1/2 a slice of swiss cheese, 1 more tbsp of thousand island yogurt based, and a pile of sauerkraut. It was AMAZING.
We are having these for leftovers today and I am thrilled. Try them out. It’s good to change things up once in a while.
230 calories, 14 grams of fat (this will also depend on how much dressing you use + and the fat count of your turkey. feel free to play with the recipe) and 26 grams of protein. Delish!
I love brushetta! I think that the combination of tomato, basil, olive oil, balsamic vinegar, sea salt, pepper, onion, garlic, and mozzarella is the perfect dish. On top of crusty breads. On salads. On anything basically. I got inspired when I found this SkinnyTaste recipe for Grilled Chicken Brushetta.
I went to get the ingredients. Low and behold though our local supermarket had one package of basil. Great? Wrong. Rotten! I almost chucked the entire idea until I remembered I had fresh organic cilantro in my fridge. So here comes my Cilantro Brushetta with a twist.
What I used-
1 heaping tbsp of extra virgin olive oil
1 heaping tbsp of balsamic vinegar.
1/2 cup of red onion.
Sea salt and cracked pepper to taste.
6 small vine tomatoes.
1 large clove of garlic.
3 tbsp of cilantro leaves.
3 oz of chopped part skim mozzarella.
Chop Onions. 1/2 cup worth.
Add chopped onions, 1 heaping tbsp of extra virgin olive oil, 1 heaping tbsp of balsamic vinegar, plus sea salt and pepper to taste. Stir. Set aside.
Dice tomatoes and garlic. Put into another mixing bowl. After onions have sat for a while add the onion mixture into the tomato mixture. Add cilantro,and any additional sea salt and pepper to taste. Stir well.
Let marinate for at least 10 minutes or overnight in the fridge. Makes four servings. The longer it sits the better! Don’t forget the mozzarella chunks. Add 3 oz of chopped mozzarella right before you serve so that the cheese doesn’t get soggy.
Serve this on top of thinly grilled chicken, pork chops, a salad, crusty breads, or any kind of seafood. I love the replacement of the cilantro. Just proves you can use different ingredients and still have fabulous results!
I made the Skinnytaste’s cheeseburger casserole last night. It turned out fantastic. Such a keeper.
I only made a few subs. I used 1 pound of lean ground turkey instead of beef- 4 cheese instead of cheddar- and instead of 1.5 cups of onions I used 1 cup onion, 2 garlic cloves, and 1/4 sliced jalapeno. I also used pasta with extra fiber for a little boost of nutrition.
2 cups of rotini pasta.
2 cups of cheese.
Cook pasta in salted water to al dente. Drain and set aside. Preheat oven to 350.
Add 2 tsp’s of oil to a medium hot pan. Add onion mixture. Cook until soft about five minutes.
Add meat to pan and stir. Cook until mostly brown. Add a bit of sea salt and pepper to taste.
Add 2 tbsp’s of tomato paste. Stir.
Add diced tomatoes. 1 can.
Add 2 tbsp’s of dijon mustard.
Let cook for two minutes and start to bubble.
Mix together with pasta.
Top with cheese. Bake at 350 for 15 minutes or until cheese is melted.
Add 1/4 cup chopped of chopped dill pickles.
Delish!! It really tastes like a cheeseburger! The best thing is this makes 9 servings. So many leftovers!! I would give this recipe a 8.5 out of 10! Here are the nutritional stats- Calories: 261 • Fat: 9 g • Protein: 21.5 g • Carb: 21.5 g • Fiber: 2 g • Sugar: 3 g Sodium: 468.5 mg