RECIPE: "Potatoes" O'Brien

Potatoes O'Brien has been claimed to originate from a Boston restaurant known as Jerome's and a Manhattan restaurant known as Jack's in the early 1900s. Wikipedia

Now that I have discovered what a great substitution for potatoes rutabaga is, the possibilities are endless. They are sweet and delicious. Be careful though because they are very easily mistaken for turnips in the grocery store. The first time I wanted to make this recipe we had mistakenly bought turnips and they have a pretty bitter aftertaste. If you do not mind bitter, they are also a good potato substitution and are even lower in carbs than rutabaga.

Oven Roasted Ranch "Potatoes"

Oven Roasted Ranch "Potatoes"

So obviously these aren't really potatoes.  If delicious potatoes were actually low-carb we would probably all be doing a little happy dance.  This recipe is made with rutabagas.  I love to take food and transform it to be as close to it's carb-laden counterpart as possible.  I have a new found love for this underrated root vegetable.  This recipe honestly couldn't be any easier.  You can lower the carb count quite a bit by making your own dry ranch mix.  Enjoy!

INGREDIENTS

1 1/2 lb Rutabaga

1/4 Cup Olive Oil

1 Packet Dry Ranch Dressing Mix

(2 Tbs. Peace and Love)

DIRECTIONS

Preheat oven to 400°

Wash rutabagas, trim ends off and slice into wedges.

Add rutabaga wedges, olive oil and ranch seasoning to a zip loc bag and shake until all wedges are evenly coated.  

Baked on a lightly greased baking sheet for 40 minutes.  

Peace, Love, and Root Vegetables

Makes 6 servings:

Per Serving:

Calories -  89

Protein -  1  g

Carbs -    9 net g 

Fat -   10  g

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

Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Peppers

I can't believe I did not think of this sooner.  I'm not going to lie, as soon as the idea came to me, I felt like a culinary genius. :)  If you can't tell by now, I like finding creative vessels for my dishes.  I have had a lot of fun with avocados with this same concept.  These pepper are great for lunch, dinner or even as an appetizer.  I hope you enjoy them as much as we did!!

INGREDIENTS

8 oz. Thinly Sliced Roast Beef

8 Slices Provolone Cheese

2 Large Green Bell Peppers

1 Medium Sweet Onion

6 oz. Baby Bella Mushrooms

2 Tbs. Butter

2 Tbs. Olive Oil

1 Tbs. Garlic - Minced

Salt and Pepper - to taste

(2 Tbs. Peace and Love)

DIRECTIONS

Slice peppers in half lengthwise, remove ribs and seeds.

Slice onions and mushrooms.  Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper.  Saute until onions and mushroom are nice and caramelized.  About 25-30 minutes.

Preheat oven to 400*

Slice roast beef into thin strips and add to the onion/mushroom mixture.  Allow to cook 5-10 minutes

Line the inside of each pepper with a slice of provolone cheese. 

Fill each pepper with meat mixture until they are nearly overflowing.

Top each pepper with another slice of provolone cheese.

Bake for 15-20 minutes until the cheese on top is golden brown. 

Serve and Enjoy!!

Makes 4 servings -  6 net carbs per serving 

Peace, Love, and Phillys