Stuffed Peppers

Delicious and easy...throw these on the grill next to some dry rubbed steaks and you have a filling and deliciously low carb meal!

3-4 green peppers (if you like heat, try it with serranos)
1/2 c. fresh mozzarella cheese
1/4 vidalia onion
1 c. mushrooms
salt and pepper to taste

Cut the tops off the bell peppers and de-seed them. Chop up the remaining ingrediants into small cubes (approximately 1/4 inch cubes). Mix "stuffing" in a small bowl and then stuff it into the peppers. Grill over medium low for approximately 10-15 minutes or until peppers are tender and stuffing is melted through.

Delicious!

Garlic Green Beans and Mushrooms

1 LB Parboiled Green Beans
6 oz. sliced mushrooms
1 TBSP minced garlic
1/4 Onion, cut into large chunks (bitesize)
2 Tbsp Olive Oil

Heat Olive Oil over medium heat with garlic for 2-3 minutes. Add onions and mushrooms. Season with salt (healthy pinch) and pepper (10-11 turns of a mill). Stir frequently until mushrooms and onions begin to soften, approximately 8 minutes. Add green beans and saute until crisp tender, approximately 4 minutes. Green beans should maintain their bright green color.

Optional: Add 1/4 tsp crushed red pepper before serving if desired.


Parboiled Green Beans -
(Can be made well in advance and left in the fridge for up to 6 days, covered.)
1 LB Fresh Green Beans, tops snapped
1/4 c. salt

Bring water to a boil. Add 1/8 c. salt to water. Allow to dissolve then add green beans. Cook until green beans just begin to get tender (about 5 minutes), but remain bright green. Remove green beans and drain immediately put beans into an ice water bath (with remaining salt)

Tomato Eggplant Soup/Pasta Sauce - no meat

(Not super low carb...but by no means high carb. You can lessen the carb count by leaving out or adding less LC pasta. This is loaded with veggie antioxidents and it makes a great Lenten Friday meal, as the eggplant gives it a slightly meaty texture.)

½ c. red wine
2 Tbsp tomato paste
1 eggplant, diced
2 c. celery, diced
1 large onion
1 can tomatoes, slightly drained
3 Tbsp fresh garlic
3 c. chicken broth
1 Tbsp parley
½ Tbsp thyme
1 tsp chili powder
½ tsp cayenne
Salt, pepper, Olive Oil

Saute veggies in 2 Tbsp olive oil with 1 tsp salt, ½ tsp pepper and garlic. Add tomatoes. Remove from heat and blend to puree. Return to pot. Sauté just the veggies for approximately 5 more minutes. Add red wine, tomato paste, chicken broth and spices.

-If you want to make soup, add an additional 3 c. chicken broth
-If you are making pasta sauce, leave as is.

Allow to simmer for 10 minutes.

-If you are making soup, add 1 c. uncooked low carb pasta to the pot.
-If you are making pasta sauce, add 1.5 c. uncooked low carb pasta to the pot.

Cover and allow to simmer until the pasta is al dente – approximately 10 minutes, check the package. Serve topped with parmesan cheese and sour cream if desired.