INDUCTION FOOD PORN!!! #3

[joycee]

Thanks Casey! I will be making this as soon as I get home from vacation!

Originally Posted by cmwitt03

Sure!

1 lb bulk sausage
4 oz cream cheese
6 large eggs
1/4 cup HWC
8 oz shredded cheese (I used Publix brand morel and leek monterey jack)
seasonings to taste

Preheat oven to 350. While browning sausage, soften cream cheese in microwave for about 20 seconds and stir to smooth. Add eggs, heavy cream, and seasoning to taste. I added some Mrs. Dash onion and garlic herbs, pepper, and a tiny bit of dried minced onion. Whisk to combine.

Evenly spread sausage in the pan then layer half of the cheese over the sausage then cover with egg mixture. Top with remaining cheese. Bake for about 30 minutes or until done.

I put mine under the broiler for about 2 minutes after it was done just to brown up the cheese a bit. Layering it this way makes the sausage on the bottom crisp up really nice while baking. It serves as a crust! So good! I did mine in a cast iron skillet. One pot meal!

[jiggy66]

Sorry if this is a stupid question, but do you have to brown the meat first before you stuff the peppers? Or do you put the mixture in raw and it will cook during its time in the crockpot?

Thanks,
Sarah

Originally Posted by JudyMS

Just a suggestion for those looking to make stuffed peppers! When growing up my Mother always used the same mixture for stuffed peppers that she did to make meatloaf, which consisted of using crushed saltine crackers, and chopped onion. When I started low carbing, I changed my meatloaf up by omitting the crackers and subbing with a combination of crushed pork skins and grated parmesan cheese. So now when I make stuffed peppers, I use the same mixture - ground beef, chopped onion, crushed pork skins, grated parmesan, garlic powder, salt and pepper. Something else I started doing differently too, is cooking the peppers in my crock pot. Instead of cutting the peppers in half, I cut off the tops (removing core and seeds), then stuff with the meat mixture and stack in my crock pot. I can get 5-6 large peppers on mine. Then I pour one small sized can of tomato sauce over the top, cover and let cook on low for 3-4 hours. The peppers come out tender but still hold together when you take them out. I don't care for peppers that are crunchy when baked, so this is the perfect way to set em, forget em, and have nice tender peppers when ready!

Another tip - try making cabbage rolls with the same type meat mixture. I wouldn't try those in a crock pot but baked in the oven they come out perfect and you don't miss the rice at all.

[jiggy66]

London broil

Originally Posted by Rbenz

Judy~Excellent suggestions! So, they don't come out 2 salty w/the pskins/parmesan?

Jiggy~Is that tri-tip sliced?

CM~Yep...

[BarbDe]

Originally Posted by jiggy66

Sorry if this is a stupid question, but do you have to brown the meat first before you stuff the peppers? Or do you put the mixture in raw and it will cook during its time in the crockpot?

Thanks,
Sarah

Meat goes in raw in my stuffed peppers.

[NoSunNoFun]

Can someone please remind me how I add photos? Should be so much easier than I am doing it.. I have a great pic to share

[BarbDe]

I upload mine to photobucket.com and then get the link from there?
There is some easier way I think, by clicking on the little box with the mountains up above where you type your message. But I've never used that.

[mojopage]

Originally Posted by BarbDe

Really? I can't believe I never thought of this before! I have so missed Philly Cheese Steaks!


Philly Cheese Steak Stuffed Peppers!

Here is the original recipe:
Ingredients
• 8 oz. Thinly Sliced Roast Beef
• 8 Slices Provolone Cheese
• 1 Medium Sweet Onion
• 6 oz. Baby Bella Mushrooms
• 2 Green Peppers
• 2 Tbs. Butter
• 2. Tbs. Olive Oil
• Salt and Pepper - to taste
Cooking Steps
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

I used more beef, probably about 12oz. (Publix has Boarshead London Broil on sale this week). Also, used 3 green peppers.
I baked for about 20 minutes then broiled for about a minute or so. After putting on the plate and cutting up, it seemed like the cheese disappeared though. So I took another slice and laid it on top of the chopped up food and microwaved for 30 seconds. YUMMM!

That looks sooooo good ! Thank you

[cmwitt03]

Dinner tonight: Grilled ribeye with grilled mushrooms, onions, rosemary, and thyme topper, and creamed spinach.

My husband outdid himself on the steaks!
They were to die for!

[BarbDe]

Originally Posted by cmwitt03

Dinner tonight: Grilled ribeye with grilled mushrooms, onions, rosemary, and thyme topper, and creamed spinach.

My husband outdid himself on the steaks!
They were to die for!

Yumm, all my favorites!!

[Scarlet_Belle]

Cajun Turkey Breast... It's just a spice rub from the dollar store. I took the skin off and pressed the spices on, then roasted it in the toaster oven.

[Rbenz]

Yummers!

[tette]

Marking a spot!

[Kristall]

I want steak and creamed spinach! YUM!

[twinkerbell]

Wow I am planning my menus for next week from this thread! Yum!

[Laurel]

I made snacks that someone mentioned. I'm calling them Ham&Pickle roll-ups. It sounds terrible, but they're delicious and reminiscent of Cuban Sandwiches. 1.8g carbs each, but I cut them in half so each serving is about .9g carbohydrates.

Home in Disarray: Induction Ham Roll-Ups!

[BarbDe]

Laurel I do that with Boarshead Blazing buffalo chicken and swiss cheese, and dill pickle. So easy and people eat them up!!

[crazyone]

I do it with roast beef, mustard and a pickle...yummmmmoooo!!!

[Laurel]

Oh man this looks good and seems like a good way around using a sweetened bbq sauce.





White Barbecue Sauce Recipe - CHOW

Hickory-Smoked Chicken Recipe - CHOW

[Rbenz]

Yummo on the Chicken & Rollups! Finger licking Good!

Speaking of rollups...I made turkey rollups/pinwheels the other day.


Baked up a Breakfast Casserole:


Plated:


Grilled NY & maters topped w/Vinaigrette/Gorgonzola:


Grilled Pork Tenderloin:


Sliced w/salad on the side:


Sliced Pork Tender smothered in Shrooms & Cauli Mash:

[NoSunNoFun]

Originally Posted by Rbenz

Yummo on the Chicken & Rollups! Finger licking Good!

Speaking of rollups...I made turkey rollups/pinwheels the other day.


Baked up a Breakfast Casserole:


Plated:


Grilled NY & maters topped w/Vinaigrette/Gorgonzola:


Grilled Pork Tenderloin:


Sliced w/salad on the side:


Sliced Pork Tender smothered in Shrooms & Cauli Mash:

[Rbenz]

THX!

[Laurel]

Lunch today was a turkey burger cut up with artichoke jalapeno dip in little romaine leaves.

[JudyMS]

Sarah, I'm so sorry I didn't see your question until just now! When I make stuffed peppers, I put the meat in the peppers raw. They also do not come out too salty...if you're cutting back on salt, you could leave out additional salt and adjust it after they are done - OR - you can take a small amount of the raw meat and sautee it in a skillet prior to stuffing the peppers to test for seasoning. Keep in mind too that the pork skins and parmesan are taking the place of a sleeve or saltine crackers, so it's probably fairly equal in the amount of saltiness. I hope this helps!

[JudyMS]

Bah, my memory sucks right now (thank you, thyroid disease!) I forgot who asked but for the amount of pork skins and parmesan I use when making the meatloaf mixture - I use about 1/2 cup each crushed pork skins and grated parm to 1 to 1 1/2 lbs. ground beef. I double this when making just meatloaf, because I have 3 adult children who live with me and my boys are big eaters (and like leftovers to take for lunch the next day too). Ok, I admit it, I like leftovers too

Edited to add: To crush the pork skins, it just depends on my mood! If I feel like breaking out the food processor, I'll zap them in there or if I'm too lazy to search for the blade (always a problem in my household for some unknown reason!) then I'll just crush them in the bag. I have been known to crush a whole bag of pork skins and put them in a ziploc baggie to use as needed. They're so versatile...try them for breading chicken to bake in the oven for a delicious fried chicken flavor. (Add paprika and ground black pepper to make it super delicious!)

[Rbenz]

Thx, Judy...Good Ideas!

[cmwitt03]

Heavens to Betsy!! All that looks amazing!

Originally Posted by Rbenz

Yummo on the Chicken & Rollups! Finger licking Good!

Speaking of rollups...I made turkey rollups/pinwheels the other day.


Baked up a Breakfast Casserole:


Plated:


Grilled NY & maters topped w/Vinaigrette/Gorgonzola:


Grilled Pork Tenderloin:


Sliced w/salad on the side:


Sliced Pork Tender smothered in Shrooms & Cauli Mash:

[Rbenz]

Thx!

[Rbenz]

NY on the Grill:


Plated:


Made a Batch of Cuke Salad:


Bowl of Cuke Salad:


Chef Salad:

[BarbDe]

Yummm!!

[Deb]

Pat I NEED u to come to my house and bring food