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Low Carb Stuffed Peppers

1 1/4 lb  ground beef- grass fed type is best
4 large green peppers, tops and seeds removed
1 1/2 Cup finely chopped chopped celery or cauliflower 
1/4 Cup chopped onion
4 oz tomato paste
1/3 cup water
1/8 tsp nutmeg (natural sweetener)
salt and pepper as desired.
1 1/2 tbsp olive oil

Heat a skillet with the olive oil and add the chopped celery.  Stir and cook the celery until somewhat tender 4-5 minutes.   Let cool a few minutes.

Mix together the meat, onions, cooked celery, tomato paste, water, nutmeg and salt and pepper.
Stuff the 4 peppers to the top, making sure to fill evenly.  If necessary you can cut a bit more of the tops off if the meat mixture doesn't quite fill them or you can heap the mixture a bit if the peppers are smaller.

Place the stuffed peppers into a deep baking dish or roasting pan with a cover.   Add enough water to just cover the bottom of the pan.

 Roast the peppers in the oven at 365 degrees for 45-50 minutes.  Remove from the oven and let set for 5 minutes before serving.   

Serve with a side salad.  Yum!

338 calories,  10.5 gr. carbs


5 Servings

1 1/2 cups chopped celery
1/2 cup chopped onion
2 tbsp olive or coconut oil
1 1/2 lb grass fed ground beef or other ground beef (fat content will vary based on choice)
1 10 oz cans Ro-Tel tomatoes with green chili's
*1 tbsp "Better than Boullion" beef flavor or other beef bullion cube Or 1 cup of canned beef broth. 
*2 cup water   *One cup of water if using the canned broth. . 
1/4 tsp nutmeg (this is a natural sweetener)
1/8 tsp clove powder (also a natural sweetener)
1 1/2 - 3 tbsp chili powder (more or less to your taste)
1/8 tsp cumin powder
1/8 tsp cardamom powder
(in place of the above spices you can buy a package of dry chili seasoning.  I have used this but make sure to check the label that it has low carbs.) 

If you like a hotter version of the Chili add
1-1/2 tbsp of 
Sambal Oelek Chili paste or other favorite chili sauce.  

In a large stock pot brown the celery and onion in the oil for a few minutes.  Add the ground beef.  Continue to cook and stir till browned.

Add all the other ingredients.   Heat to a boil then turn the heat down to simmer.  Simmer for 45 minutes on low heat.  Add more water if you want it to be soupier.

Serve with shredded cheddar cheese and sour cream as desired. 

Per  6 grams of carbs per serving

For your non-diabetic family members who do want some beans in the chili just heat some up and allow them to add them to their own bowls.  

Fat and protein content is not listed because it depends on what ground beef you choose to use.   This is the carb count before adding either sour cream or cheese to the soup.

Pork Chops with Onions and Peppers

4 pork chops (any kind)
1 pkg frozen Peppers and Onions Stir Fry mix or fresh cut up strips of 1 red, 1 green, 1 yellow pepper and one small onion
1 clove fresh crushed garlic or 1/4 tsp garlic powder
2 tsp Mrs Dash Southwest Chipotle seasoning

Brown pork chops in a skillet on both sides to seal in juices.  Sprinkle 1 tsp of the southwest chipotle seasoning on both sides of the pork chops and lay in a baking pan.
Saute the pepper and onion strips in the pan that you used for the pork chops.  Sprinkle the remaining tsp of Southwest chipotle and the garlic into the pepper mix.  Stir until softened.

Pour the pepper/onion mix on top of the pork chops.  Cover and bake at 350 degrees for 30 minutes.

Serve with a fresh salad on the side.  Yum!  Serves 4

Variation of the above recipe is to make a sausage and pepper stir fry.  Fry up the peppers and onions first.   Use the same spices.   Slice up 5  sausages (like Johnsonville) or a ring of kielbasa. Stir them into the peppers on the stove top.  Unlike the pork chops you wont have to bake this. Just stir fry it on the stove top until the peppers and onions are soft and the sausage is warmed through.  Fast easy alternative to the above recipe!

Top off your dish with some sour cream

Chicken Cordon Bleu (serves 4)

4 boneless skinless chicken breasts or thighs
2 Tbsp Olive oil
4 slices of thin sliced ham
4 slices of swiss or Jarlsburg cheese
salt and pepper

In a oven safe skillet, add the olive oil and heat to med high.  Add the chicken breasts and brown on all sides.  sprinkle salt and pepper over the chicken pieces while cooking.  Remove from heat, cover lightly with foil and transfer the pan to a 360 degree oven (if you don't have an oven ready skillet you can transfer the chicken to a baking dish).

Place the ham slices on top of the chicken, folding the ham slices if necessary.   Place the cheese slices on top of the ham and return to the oven.  Finish baking, uncovered, for approximately 10 minutes or until the ham is heated through and the cheese melted.

Serve with a hot vegetable of choice, or a salad.  Add your favorite high fat dressing.  For the non-diabetics at your table you may serve potato or pasta alongside.

Parmesan Crusted Zucchini  (Serves 2)

2 small zucchini, about 8-9 inches cut into 1/4 inch slices
1 egg, slightly beaten
1/4 cup freshly grated parmesan cheese
Olive oil or coconut oil to fry
salt and pepper

First of all we want to remove excess moisture from the zucchini so it doesn't turn out soggy.  Liberally salt the zucchini and place on paper towels for 15 minutes then blot to dry.  Start heating the oil in a large skillet to simmering not to a hard boil.  

Dip zucchini slices in egg and then dredge in the parmesan.  Fry until golden brown.  Drain on paper towels.  Add pepper as desired.


  • 1 pkg. (13.5 oz.) Johnsonville® Smoked Sausage or  Johnsonville® Smoked Cheddar Sausage or other sausage of choice (check carbs)
  • 2 Tbsp. olive oil or avocado oil
  • 1 pkg. (16 oz.) fresh or frozen low carb stir-fry vegetables or your choice fresh
  • 4-5 Tbsp low carb stir-fry sauce      
  •  hot, cooked brown rice for non-diabetic family members(optional)         

Cut the sausage into ¼-inch bias slices. In a large skillet, heat oil over medium-high heat. Add sausage; sauté for 1 minute. Add vegetables; cook and stir for 6-8 minutes or until hot. Add sauce; cook and stir 1 minute longer until coated. Serve with hot rice.  (I only make the rice for my husband)

Low Carb Stir Fry Sauce (Just as good as the Chinese Restaurant sauce)

1/3 c Low sodium Soy Sauce 
1/3 c Low sodium chicken broth 
1/3 c white cooking wine 

Season to your taste with fresh grated ginger, a few drops of sesame or avocado oil, chopped onion and/or green onion and minced garlic. Place in a pan and simmer for a few minutes, cool then pour into a bottle or storage container and keep in fridge. The alcohol will cook off. 

If you want to you can stir in a little bit of arrowroot powder (low carb) just before adding to your stir fry.  This will make for a thicker sauce in the end.

Rotisserie Flavored Roasted Chicken 
Make ahead for Multiple Uses- great for working Moms to have on hand

2 lbs boneless skinless chicken breasts or thighs
 McCormick Perfect Pinch rotisserie chicken seasoning

Place chicken pieces in a large roasting pan with a cover.  Add enough water to cover only the bottom of the pan slightly.  Liberally sprinkle the rotisserie seasoning  over all of the chicken.

Bake, covered, in a 350 degree oven for 35-40 minutes.  Check for doneness with a fork.  It should flake apart easily.  Remove from oven.  Let cool a bit and then with a fork break apart into smaller pieces, add more seasoning as you do so if desired.   

I separate this chicken into zip lock bags and freeze for later use.


Reheat and serve on top of salad with a low carb vinaigrette dressing or other favorite dressing.  Add all your favorite veggies, some chick peas etc. 

Mix with mayonnaise, onion and celery to make a chicken salad for sandwiches or again to have chicken salad on a bed of lettuce.

Lettuce wraps with ranch dressing or mayo and some toppings like pickle or a few diced tomatoes.