Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Pepper

Philly Cheesesteak Stuffed Peppers: Capsicum, Scallions, Cream Cheese, Roast Beef, Provolone Cheese, Baby Bella Mushrooms, Beef Broth, Garlic, Salt & Pepper

Philly Cheesesteak Stuffed Peppers

This is a healthy twist to the traditional Philadelphia Cheesesteak, which skips the hoagie and cheese-whiz in favor of capsicum, cream cheese and provolone.

Ingredients

2 Capsicum, any color

2 ounces Provolone Cheese, divided in half

½ lbs. Roast Beef, deli cut

1 ounce Cream Cheese

½ c. Scallions, chopped

3 ounce Baby Bellas, finely chopped

¼ c. Beef Broth

½ Tbsp Garlic, minced

Salt & Pepper to taste

To Prepare

Preheat oven to 400 degrees F (200 C).

Slice the Capsicum lengthwise, remove the seeds and ribs, and line each half with half of the provolone cheese. Set aside.

Heat a large sauté pan on medium-low heat. Add the Broth, Garlic, Mushrooms, Scallions, Salt & Pepper. Cook until the onions are tender, about 20 minutes (30 minutes if doubling the recipe). Slice the Roast Beef into thin strips and stir into the onion and mushroom mixture and heat through for about 3-5 minutes. Remove from heat and stir in the cream cheese. Divide the mixture into 4 equal parts.

Stuff each Capsicum half with the roast beef stuffing mixture. Top each one with the rest of the Provolone. Bake for 15-20 min, or until the cheese on top is golden brown.

Serves 2.

Sausage Stuffed Portobello

Sausage Stuffed Portobello

Sausage Stuffed Portobello: Large Portobello Mushroom caps, Turkey Sausage, Cream Cheese, Scallions, Salt & Pepper

Sausage Stuffed Portobello

If you think you don’t like stuffed mushrooms, think again. This one uses turkey sausage, which is lower in fat and also halal.

Ingredients

2 Large Portobello Mushroom caps

½ lb. Ground Turkey Sausage

4 ounces Cream Cheese

2 Scallions, finely diced

¼ tsp Salt and Pepper (or to taste)

To Prepare

Preheat the oven to 375 degrees F (190 C). Remove stems from the portobellos and finely dice the stems. Place the mushroom caps upside-down in a baking dish, and set the stems aside.

Heat a skillet on the stove at medium-high heat. Add the sausage and mushroom stems and brown well. Remove from heat and drain. While still hot, combine the sausage-mushroom mixture with the cream cheese, scallions, salt and pepper. Top each mushroom cap with equal parts of the stuffing mixture. Bake for 15 minutes, or until the mushrooms are tender.

Serves 2.

Shrimp Salad with Thai Style Peanut Dressing

Thai Style Shrimp Salad with Peanut Dressing: Slaw, Shrimp, Soy Sauce, Peanut Powder, Cayenne powder, Ginger, Stevia, Sesame Oil, Water

Shrimp Salad with Thai Style Peanut Dressing: Slaw, Shrimp, Soy Sauce, Peanut Powder, Cayenne powder, Ginger, Stevia, Sesame Oil, Water

Shrimp Salad with Thai Style Peanut Dressing

This dish is fresh, spicy, healthy and delicious. Allergy Caution: Contains Peanut

Ingredients

3 cups Slaw (you can substitute lettuce)

14 ounces Cooked Shrimp

2 Tbsp Peanut Powder

3 Tbsp Water

4 tsp Soy Sauce

½ tsp Ginger, finely grated

¼ tsp Cayenne Pepper

1 tsp Stevia

4 tsp Sesame Oil

To Prepare

Cook the Shrimp and cool in an ice water bath. In a medium-sized bowl, combine Shrimp with Slaw (or lettuce).

For the dressing, in a small bowl, combine the Peanut Powder, water, Soy Sauce, Ginger, Cayenne, Stevia and Sesame Oil. Stir well, until smooth. Pour the dressing over the Shrimp and Slaw mix and stir until well coated.

Serves 2.

Healthy Crab Stuffed Portobello

Healthy Crab Stuffed Portobello: Portobello Mushroom caps, Jumbo Lump Crabmeat, Scallions, Red Capsicum, Garlic, Parmesan Cheese, Dill

Healthy Crab Stuffed Portobello: Portobello Mushroom caps, Jumbo Lump Crabmeat, Scallions, Red Capsicum, Garlic, Parmesan Cheese, Dill

Healthy Crab Stuffed Portobello

I started a new weight loss program, and this meal is approved since it’s low carb, high protein, and low fat. It’s also delicious!

Ingredients

2 Large Portobello Mushroom Caps

7 ounces Jumbo Lump Crabmeat

4 ounces Mozzarella Cheese

2 Cloves Minced Garlic

2 Tbsp Scallions, finely diced

2 Tbsp Red Capsicum, finely diced

2 Tbsp Grated Parmesan Cheese

½ tsp Black Pepper (or to taste)

½ tsp Dill

To Prepare

Preheat oven to 375 degrees F (190 C). Remove Mushroom stems and finely dice. Place mushroom caps topside-down in a baking dish.

In a medium sized bowl, gently combine Crabmeat, Mushroom stems, Mozzarella, Garlic, Scallions, Capsicum and Seasonings. Fill the Mushroom caps with the Crabmeat mixture, then top with Parmesan Cheese. Bake for 20-25 minutes, or until the tops are lightly browned and the cheese has melted.

Serves 2.