Bacon, Blue Cheese, Caramelized Onion Stuffed Mushrooms

Bacon, Blue Cheese, Caramelized Onion Stuffed Mushrooms

I know the title is a mouthful but so are these mushrooms... A mouth full of goodness. Here is a little tip for cooking these beauties.  Use a mini muffin tin to cook the mushrooms.  It will hold them snugly in place and keep them from falling over and losing their toppings..  Enjoy!

INGREDIENTS

1 lb. Cremini Mushrooms

2 Small Vidalia Onions

4 Slices Thick Cut Bacon

8 oz. Cream Cheese - Softened

1/2 Cup Blue Cheese Crumbles

1/4 Parmesan Cheese - Shredded

3 Tbs. Butter

2 Tbs. Garlic - Minced

(2 Tbs. Peace and Love)

DIRECTIONS

Thoroughly wash mushrooms and remove stems.  Finely chop the stems.

Thinly slice the onions.  Saute over medium heat in butter and garlic. Add salt and pepper to taste.  Cook until onions are nice and caramelized - About 30 minutes.

While the onions are cooking, cook bacon until crispy and chop.

In a large mixing bowl, combine chopped mushroom stems, caramelized onions, chopped bacon, softened cream cheese, and blue cheese crumbles.  Mix until all ingredients are well combined.

Stuff each mushroom with the mixture.  Bake at 350* for 25 minutes.

Take mushrooms out of the oven and top each one with a little shredded Parmesan.  Bake 10 additional minutes.

SERVE AND ENJOY!!

Makes 4 servings:

Per Serving:

Calories -  245

Protein -  10.3 g

Carbs -   6.3 net g 

Fat -   18 g

***Nutritional info can vary greatly by brand.  Please be sure to check the labels of all of the ingredients you use***

Peace, Love, and Shrooms

The Girl Behind Peace, Love, and Low Carb

Low Carb Teriyaki Beef Tips

 

Teriyaki Beef Tips

This teriyaki recipe is great as a sauce or a marinade and for just about any type of meat.  I was very pleased with how it turned out.  You can use soy sauce instead of the Bragg Liquid Aminos but I choose the Bragg's because it has a lot less sodium and has all natural ingredients. Also, you can omit the xanthan gum without losing any flavor.  However, the sauce will not be thick.  Omitting the Xanthan gum would be great for using this recipe as a marinade.  Let your meat marinate in the fridge over night before cooking..  ENJOY!!

INGREDIENTS

1 lb. Steak - You can use any cut you like.  Tastes best with a nice tender cut of meat

1/2 Cup Water  - Divided

1/4 Cup Bragg's Liquid Aminos - You can get it here - Bragg Liquid Aminos

1 Tbs. Rice Vinegar

1 Tbs. Brown Sugar Splenda - You can get it here - Splenda Brown Sugar Blend

2 Splenda Packets

1 Tbs. Garlic - Minced

1 tsp. Fresh Ginger - Grated

1 tsp. Xanthan Gum

(2 Tbs. Peace and Love)

***Optional garnish - toasted sesame seeds***

DIRECTIONS

Cut your steak into bite size pieces.  

In a non-stick pan, brown your meat slightly on both sides and remove from heat.  (You will finish cooking it later)

In a sauce pan, mix together 1/4 cup water, Bragg Liquid Aminos (or soy sauce), garlic, ginger, rice wine, brown sugar splenda, splenda packets - Stir and heat over medium-high heat.  

In a glass mix 1/4 cup water and Xanthan gum.  It will not dissolve.  It will look like white clumps swirling in the water.  

Pour the Xanthan gum slurry into the sauce.  Whisk constantly until you can no longer see any of the xanthan gum and the sauce has begun to thicken.

Reduce heat to low and allow to continue to thicken.  

Drain any excess juice from the meat pan so you do not dilute the sauce when you mix it in.

Mix meat and sauce and allow to cook on low 5-10 minutes more or until meat has reached desired temperature (rare, med-rare, etc.)

SERVE AND ENJOY!!

Makes 4 servings:

Per Serving:

Calories - 174

Protein -  26 g

Carbs -  3.2 net g 

Fat - 9  g

***Nutritional info can vary greatly by brand.  Please be sure to check the labels of all of the ingredients you use***

Peace, Love, and Teriyaki

Low Carb Teriyaki Beef Tips

5000 Fans Giveaway

In honor of reaching the 5000 fan milestone, I am holding a giveaway.  Don't miss your chance to win some great prizes from Peace, Love, And Low Carb, Muscles Are For Girls, Foundation Nutrition, Swerve Sweetener, and Run For Your Life...  There are lots of ways to enter.




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Turkey Taco Burgers

Turkey Taco Burgers

INGREDIENTS

1 lb Lean Ground Turkey

1 Avocado

3 Mini Bell Peppers - I used one orange, yellow and red - Diced

1/2 Small Onion

1 Roma Tomato - Chopped

1/2 Cup Salsa

1/2 Cup Sour Cream

8 Black Olives - Sliced

4 oz. Sharp White Cheddar Cheese - Shredded - Divided

2 Tbs. Chili Powder

1 Tbs. Cumin

1 Tbs. Garlic Powder

1 Tbs. Onion Powder

1 tsp. Kosher Salt

1 tsp. Crushed Red Pepper Flakes

1/2 tsp. Cayenne Pepper

(2 Tbs. Peace and Love)

DIRECTIONS

In a large mixing bowl combine ground turkey, seasonings, salsa, 2 oz. cheese, salsa, and diced peppers.  Use a microplane to grate the onion into the mixture.  Mix until all ingredients are well combined.  Score the mixture into 4 even portion and form into 4 patties.

Spray a grill pan with cooking spray and cook the patties over medium-high heat until they are cooked all the way through.  

Top each patty with cheese, avocado, tomato, sour cream and olives.

SERVE AND ENJOY!!

Makes 4 servings:

Per Serving:

Calories - 423

Protein -  30 g

Carbs -  7.5 net g 

Fat - 25.5  g

***Nutritional info can vary greatly by brand.  Please be sure to check the labels of all of the ingredients you use***

Peace, Love, and Taco Tuesdays!

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My experience with the Xyngular 8 Day Challenge...

***I would just like to begin this post by saying that I do not work for Xyngular.  I do not represent them in any way.  I am not trying to sell you anything.  I am not suggesting that you need to try it.  I was merely approached by a distributor of their product and asked if I would try their products and blog about my experience.  In the name of full disclosure I openly admit that these products were given to me for free in exchange for my review.  So here it is***

This first series of pictures was taken on Thanksgiving Day 2011.  Pre-feast I saw the biggest number on the scale staring back at me that I had ever seen.  I was not surprised by the number, nor was I discouraged.  I knew that it was a starting point and that my mind was finally in the right place to begin making permanent change.  This was not my first go round with practicing a low-carb lifestyle.  In fact, I have gained and lost 50 pounds on two separate occasions.  I would always go on a low carb "diet" and then once the weight was gone I started gorging on carbs again.  It wasn't until I banished the word "diet" from my mindset as well as my vocabulary that a permanent transformation began to take place.  I realized that low-carbing was not only a weight loss method for me but a permanent way of life.  

This second series of photos were taken on July 8th.  I am down 45 pounds.  I am proud of my losses but going from 40 pounds lost to 50 pounds lost has been challenging.  My determination has not withered but I have been overindulgent one too many times and for the last few months I have bounced around in the same 10 pound range.  There are my current stats:

Weight 215
Chest 41
Waist 37
Thigh 25.5
Arm 12.5
Hips 44

The products

The claim

Start weight 215

Day 1:  8:00 Xyng - 9:00 Coffee w/ cream 2 tbs and sf Vanilla
Day 2: 209.5 - Down 5.5 lbs.   Day 1 hungry but nothing unmanagemable.  Lots of natural energy.  Drank 140 oz. h20.  Ate like crap all weekend... about to start period so I expected a big loss.  Day 2 - really hungry.  

Morning of Day 3 206.5 - down 8.5 total lbs.

Lack of information regarding what to eat.  If i purchased it i would want more sample menus - examples

Day 3 lots of energy - less hunger

Morning of Day 4 - 206.5 - Started period - not a lot of energy but not hungry

Buffalo Chicken Deviled Eggs

Buffalo Chicken Deviled Eggs

When this idea came to me I wasn't sure if I was about to embark on some genius new creation or perhaps the oddest combination ever.  The end result was incredibly delicious and just seemed to make perfect sense.  I hope you like them as much as we did.  

INGREDIENTS

6 Large Eggs

6 oz. Cooked Chicken - Chopped

1/4 Small Vidalia Onion

1/4 Cup Blue Cheese Crumbles

1/4 Cup Franks Buffalo Wing Sauce

1/2 Rib Celery

2 Tbs. Blue Cheese Dressing

(2 Tbs. Peace and Love)

DIRECTIONS

Hard boil the eggs.  This is how I make perfect hard boiled egg.  Put the eggs in a large sauce pan with cold, salted water.  Add enough water that the eggs are fully submerged.  Over high heat bring water to a rolling boil.  Once the water is boiling, remove the pan from the heat, cover and let sit for 12 minutes.  

While your eggs are boiling, chop up the chicken and the celery.

Peel the eggs and slice in half lengthwise.  Scrape the yolks out into a large mixing bowl.  To the bowl add the rest of the ingredients except for the onion.  Use a microplane to grate the onion over the bowl.  The juice from the onion will add a lot of flavor to the mixture.  

Mix all ingredients together.  Put mixture into a ziploc bag.  Squeeze the mixture to one corner of the bag and snip off the corner of the bag.  Use this to pipe the mixture into the eggs.  

***You can garnish with any leftover celery or green onions as I did***

SERVE AND ENJOY!!

Makes 6 servings:

Per Serving:

Calories - 112

Protein - 7.5 g

Carbs - 1.3 net g 

Fat - 8.5 g 

Peace, Love, and Crazy Creations

Asian Lettuce Wraps

Asian Lettuce Wraps

These turned out really great.  I would have liked a little more hoisin sauce in the dish but hoison is relatively high in carbs and I wanted to keep the carb count per serving as low as possible.  When I make these again, I will cook the turkey and set it aside while the vegetables cook in a separate pan.  That way the turkey will retain its moisture

INGREDIENTS

1 lb. Lean Ground Turkey

6 Iceberg Lettuce Leaves

1 Can Water Chestnuts

1 Large Rib Celery

1/2 Medium Sweet Onion

1 Clove Garlic - Minced

3.5 oz.  Baby Portobello Mushrooms

2 Tbs. Soy Sauce

2 Tbs. Hoisin Sauce

1 tsp. Chinese Five Spice

(2 Tbs. Peace and Love)
***Optional Garnish - Green Onion***

DIRECTIONS

Chop up vegetables

In a large non-stick pan over medium-high heat, brown the turkey.

Mix in hoisin, soy sauce and chinese five spice.  Reduce heat to medium and cook 5 minutes.

Add vegetables, reduce heat to low-medium and cook for 15 minutes or until the vegetables are tender.

Divide mixture among the lettuce leaves and pile mixture into the center of the leaves.

SERVE AND ENJOY!!

Makes 6 servings:

Per Serving:

Calories - 148

Protein - 15g

Carbs - 6 net g 

Fat - 6 g 

Peace, Love, and Lettuce Wraps