*LO-CARB* Orange Mustard Sprouts, SWestern Stuffed Peppers, 2 Cheese Cauliflower, Dragons Teeth! 🌞

Orange Mustard Glazed Sprouts

Wonderful!

1 pound (455 g) brussels sprouts, halved
3 tablespoons (45 g) butter
2 tablespoons (30 ml) lemon juice
1 1/2 teaspoons brown mustard
1 tablespoon (1.5 g) Splenda
1/2 teaspoon soy sauce
1/4 teaspoon orange extract

Trim the stems of your brussels sprouts, and remove any
bruised leaves, then slice each one in half.

Melt the butter in your large, heavy skillet, over medium heat.
Add brussels sprouts, and saute till they're just starting to get
tender and develop a few brown spots.

While the sprouts are sauteing, mix together everything else.
When the sprouts are getting done, pour the mustard mixture
into the skillet, and stir to coat. Cook for another 2 to 3 minutes,
and serve.

Yield: 3 to 4 servings

Assuming 3 servings, each will have: 166 calories; 12 g fat;
5 g protein; 13 g carbohydrate; 5 g dietary fiber; 8 g usable carbs.


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Southwestern Stuffed Peppers

This was one of those recipes you just come up with out of
what's in the house at the time-and it turned out so well,
I'd be willing to go buy the ingredients to make it!

1 pound (455 g) ground beef
1/2 cup (80 g) chopped onion
1 clove garlic, crushed
1 14.5-ounce (411 g) can tomatoes with green chilies, divided
1 egg
1/2 cup (120 ml) half-and-half
1/2 cup (25 g) pork rind crumbs
1 teaspoon ground cumin
1 teaspoon salt or Vege-Sal
1/2 teaspoon pepper
3 big, nicely shaped green peppers

In a large bowl combine the ground beef, onion, garlic,
1/2 cup of the tomatoes with chilies, the egg, half-and-
half, pork rind crumbs, and seasonings. Using clean
hands, combine very well. Cut your peppers in half from
top to bottom, and scoop out the seeds and core.

Form the meat mixture into 6 equal balls, and press each
into a pepper half, mashing it down a little to fill the peppers.
Arrange peppers in a baking pan as you stuff them. Spoon
the remaining tomatoes over the top, and bake at 350°F
(180°C) for 75 to 90 minutes.

Yield: This makes 6 servings from 1 pound (455 g) of ground
beef, which is pretty impressive! Filling, too.

Each serving has: 413 calories; 30 g fat; 9 g carbohydrate; 2 g fiber;
for a usable carb total of 7 g; 27 g protein.


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Melissa Wright's Two-Cheese Cauliflower

1 head of cauliflower (or 1 1/2 pounds frozen cauliflower)
1 large egg
1 cup (225 g) small curd whole-milk cottage cheese
1 cup (230 g) sour cream
1/2 teaspoon salt
1/8 teaspoon black pepper
8 ounces (225 g) sharp cheddar cheese, shredded
2 tablespoons (10 g) chopped parsley, optional

Preheat the oven to 350°F (180°C). Lightly spray a 2-quart
baking dish with nonstick cooking spray.

Put the cauliflower florets in a microwaveable casserole,
add two tablespoons of water, and cover. Microwave it for
about 10 to 11 minutes, or until very tender (see package
directions if using frozen).

Whisk egg in a large bowl. Add cottage cheese, sour cream,
salt and pepper; mix well. Stir in cheddar cheese.

Remove the cauliflower from the microwave and drain
thoroughly. Fold the cauliflower into the cheese mixture
and gently mix well. Spoon the cauliflower mixture into
the prepared baking dish. Sprinkle with chopped parsley,
if desired. Bake for 30 minutes. Serve immediately.

As a variation of this, you can stir in two tablespoons of poppy
seeds. This gives it a kind of polka-dot look and adds a subtle
sophistication to the flavor.

Yield: 8 servings

Each with: 213 calories; 17 g fat; 13 g protein; 3 g carbohydrate;
trace dietary fiber; 3 g usable carbs.


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Dragon's Teeth

This hot stir-fried cabbage is fabulous. If you didn't think cabbage
could be exciting, try this! Have the exhaust fan on or a window
open when you cook this-when the chili garlic paste hits that hot
oil, it may make you cough. Worth it!

1 head Napa cabbage
1/4 cup (60 g) chili garlic paste
1 teaspoon salt
2 teaspoons Splenda
2 teaspoons toasted sesame oil
2 tablespoons (30 ml) soy sauce
2 tablespoons (30 ml) peanut or canola oil
2 teaspoons rice vinegar

I like to cut my head of Napa cabbage in half lengthwise,
then lay it flat-side down on the cutting board and slice it
about 1/2" (1.25 cm) thick. Cut it one more time, lengthwise,
down the middle, and then do the other half head.

Mix together the chili garlic paste, salt, Splenda, toasted sesame
oil, and soy sauce in a small dish, and set by the stove.

In a wok or huge skillet, over highest heat, heat the peanut or
canola oil. Add the cabbage and start stir-frying. After about a
minute, add the seasoning mixture, and keep stir-frying until
the cabbage is just starting to wilt-you want it still crispy in most
places. Sprinkle in the rice vinegar, stir once more, and serve.

Yield: 4 servings

Each with: 98 calories; 10 g fat; 1 g protein; 3 g carbohydrate;
trace dietary fiber; 3 g usable carbs.

All the above From "500 Low Carb Recipes" A collection by Dana Carpender
https://www.goodreads.com/book/show/9388483


Take those pounds off!

Y'know one thing I did was to have bacon and eggs
every morning for about a year...Ate b'fast at 5:30AM
Shift started at 7AM and I wouldn't get hungry until 1PM.
No doughnuts, no snacking necessary!

This helped me lose 40lbs that year following Dana' advice
about FAT i.e. you need it!