Roasted Rep Pepper, Spinach and Artichoke Dip

Roasted Rep Pepper, Spinach and Artichoke Dip

This warm, deliciously rich dip is very easy to prepare.  Serve it alongside mixed, fresh vegetable or with my Garlic-Parmesan baked tortilla chips.  Enjoy!

INGREDIENTS

1 - 14 oz. Can of Artichokes

3.5 oz. Roasted Red Peppers

10 oz. Package Frozen Spinach - Thawed and drained

8 oz.  Cream Cheese - Softened

1 Cup Parmesan Cheese - Divided

1/3 Cup Mayo

4 Tbs. Garlic - Minced

Salt and Pepper - To taste

(2 Tbs. Peace and Love)

DIRECTIONS

Preheat oven to 350*

Chop artichokes and roasted red peppers.

In a large mixing bowl, combine artichokes, roasted red peppers, spinach, cream cheese, 3/4 cup Parmesan cheese (Save remaining 1/4 cup to bake on top of the dip), mayo, garlic, and salt and pepper.  Mix until all ingredients are well incorporated.

Place mixture in a glass baking dish.  Bake for 20 minutes.  Remove from oven and sprinkle remaining 1/4 cup of Parmesan cheese on top.  Bake an additional 10-15 minutes or until the Parmesan on top is a nice golden brown.

SERVE AND ENJOY!!

Makes 6 servings:

Per Serving:

Calories -  286

Protein -  9.5  g

Carbs -    5 net g 

Fat -   24  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 Dips

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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