Stuffed Banana Peppers

 This recipe is a simple recipe, and my very first time ever making. I was doubtful about it at first because it's something I personally have never made before. I must say that it is now on the top of my list as my all time favorite!  

As I had mentioned in one of my previous posts that my daughter had a abundant growth in her garden this year. As always, she is eager to share with friends and family. I ended up with a mass amount of banana peppers. And I mean a mass amount, literally!

My husband being of Italian descent loves anything with sauce....that being said, going keto means no more carb ladened pizza's nor the "normal" spaghetti he grew up knowing in his household. Given that this recipe uses Italian sausage, sauce, and cheese, I thought that he might be pleasantly surprised, and he was.

These long banana peppers are stuffed with a tantalizing sweet Italian sausage and cream mixture, baked in a marinara sauce until soft and bubbly.They are then smothered in a ultra cheese blend that makes them almost melt in your mouth. The taste is irresistible and oh so comforting. Not only is it low carb but also gluten free, a dish your whole family will love.

Serve it with cauliflower rice and it is a meal you will be looking forward to soon again. I cut up the extra banana peppers and froze them as we like to add a little spice to our morning scrambled eggs as well.

So here is the exact recipe I followed. Try it now before banana pepper season comes to an end. I promise, you will not be disappointed.

Per pepper: Carbs 8gr, Fibers 2, Sugars 4, Calories 292 k

 Stuffed Banana Peppers Recipe: 

10 whole banana peppers

1 pound Italian sausage

1T butter or oil

1 small onion peeled and diced

2-3 cloves garlic minced

4 oz softened cream cheese

1/3 cup grated parmesan cheese

1 large egg

2 teas Italian seasoning

1/4 to 1/2 teas crushed red pepper

24 oz jar Marinara sauce, I like the lower sodium version

1 1/2 cup shredded Italian cheese blend

salt and pepper

Fresh parsley for garnish

Preheat oven to 350 degrees F. Set out a 9 x 13 baking dish. Begin by cutting off the stems of the peppers. Then, taking a small knife slice down one side of each pepper from the top to the tip, being careful not to cut completely through the pepper. This makes a nice long boat form to place the stuffing in. Remove the seeds from the inside of the pepper and discard.

In a preheated skillet on medium heat add the butter, diced onion, and garlic, salt and pepper, and saute to soften, about 3 to 5 minutes.

Meanwhile, combine the Italian sausage, cream cheese, Parmesan cheese, egg, Italian seasoning, and crushed red pepper together in the mixing bowl.

Once the onions and garlic mixture has cooked until softened move to the mixing bowl and mix into the sausage mixture by hand, mixing smoothly but softly. Forming one pepper at a time, scoop up the sausage mixture with your hands and fill each banana pepper with the meat mixture, being sure to press the mixture all the way to the tip, filling the pepper entirely. The peppers do not have to be closed along the seam, but don't fill them so full that it causes the peppers to crack along the seam either.

Place the peppers in the baking pan alternating the directions of the peppers so that they fit neatly in the pan. Ex: pepper top, then bottom tip , then top, etc...Cover the top of the peppers with the marinara sauce evenly. Cover the pan with foil tightly. Bake for 55 minutes undisturbed.

After 55 minutes remove the foil from the pan and check that the peppers are very soft in texture. Sprinkle the Italian shredded cheese over the top of the banana peppers and place the pan back in the oven, uncovered, for 5 more minutes to melt the cheese.When done, sprinkle with fresh parsley and serve. Now that's Italian!!!

Hope you give the recipe a try and enjoy it as much as we did. I would definitely  recommend it. Its 5 Stars in my opinion.

Until next post. Have a blessed day!

Sharon

Those who live in the shelter of the Most High will find rest in the shadow of the Almighty.

                                                           Psalms 91-1

Keto- Gluten Free Zucchini bread recipe

 My daughters garden is really blooming this year and she has definitely kept me stocked with fresh veggies, zucchini being one of them. I have had a craving for something sweet lately, but not too sweet. So today a nice loaf of zucchini bread was definitely the best solution. 

This was the very first time I have tried the recipe that will follow, and I was ready to be on a baking spree as I thought I might have to try the recipe several times, and possibly make several adjustments. I must have really been blessed today as I hit the mark the first time around.

Would I possibly make changes in the future? Maybe. But for now I am quite pleased with the way it turned out. My husband would prefer less nuts the next time around, however I would possibly prefer to add a little more spice. Yet it really is perfect just how it is.

I don't remember where I got the recipe but I hope you'll give it a try and leave a comment on the blog. Have a recipe you'd like to share or converted into a GF - Keto version let me know, I'll try my best.

I always weigh out my dry ingredients, it's so much easier and I find my recipes turn out so much better when I do. You can purchase a small scale from the Amazon Affiliate to the right of the page. I feel its a must have for any kitchen when using GF and Keto flours.

GF -Zucchini Bread   

 16 slices   1 slice= 3.3 g carbs   9x5 loaf 

INGREDIENTS AND DIRECTIONS

Grease and line a 9x5 bread pan with parchment paper

Set oven to 350 degrees

1 1/2 cups grated zucchini packed ( make sure all excess water is squeezed from it)

2 1/4 cup Almond flour  (252 g )

2 T Coconut flour (28 g )

10 T Allulose ( sugar sub )

3 teas double acting baking powder

1 teas ground cinnamon

1/4 teas ginger

1/4 teas nutmeg

5 large eggs, beaten

1/2 cup melted butter

2 teas vanilla extract

1 cup chopped walnuts, reserve 1/4 cup for topping 

Mix flours, allulose, baking soda, spices, and 3/4 cup of the walnuts. Reserve the other 1/4 cup walnuts  for top of bread. 

In a separate bowl beat eggs, add zucchini,  melted butter and vanilla extract. Pour wet  ingredients into the dry ingredients and stir with a spatula until fully mixed, do not over beat.

Pour mixture into the prepared loaf pan, top with remaining nuts and press gently into the batter. Bake for 30 minutes. At this point cover loaf loosely with foil. Bake an additional 30 to 40 minutes. My loaf was done at the 60 minute mark, but all ovens work differently. A toothpick should come out clean in the center.

This recipe makes a moist tender loaf.  I hope you will give it a try and hopefully enjoy it as much as we did. Till next post, Have a Blessed Day!

Keto Product delays...

 Well another month or so has gone by and I realize I have not posted a single post to the blog. First it was our stove. Having to wait almost a month for it to be replaced was not an easy feat. Microwaves are great for reheating, but for making a conventional lunch or dinner it has left much to the imagination, as well as to the palate...

Then switching to keto along side my GF lifestyle has added much extra time to my day as I begin this new journey. It has been quite an adjustment to not only myself but to my husband as well. It means using new flours and flour mixtures to try as well as adjusting to new foods such as cereals and breads and crackers, which can no longer incorporate many of the GF flours I have been using for years because of the high carbs. Mixtures of which I am still trying out in recipes before posting on the blog as I want them to be worthy of your trying.

Then came the kitchen remodel...yes, I know.. it seems like its always something! With the remodel now just being completed I hopefully will be able to get back on track trying out new recipes beginning this week, and to start posting again by the end of the month.

I appreciate your patience as my readers and promise to try and get started posting again as soon as possible! Until then I hope you have a blessed day! Be posting soon!

In Christ,

Sharon

90 Second Keto Low Carb Microwave Bread

 

If you are like me and are new to keto there are so many breads out there with ingredients like flaxseed (of which I am not a fan) Psyllium husk powder, chia seeds, and oat fiber, that you wonder "Do they even taste like bread?" Just like many gluten free loaves I have tried over the years, several keto loaves have also gone in the garbage! Also, just like many of the GF loaves, the cost of most is more than I use to pay for a full meal at Mc Donald’s! Which we all know is not aloud now on our gluten free and keto diets.

Now enters a new, quick, money saving microwaveable bread. Its fluffy, tasty, and has the mouth feel of real bread, and all within 90 seconds, plus the easy assembly time. It has become my new go to recipe, especially on rushed days.

It tastes great with no sugar added peanut butter and sugar free jelly. Use as a bun for a fried egg sandwich. Excellent for a hamburger replacement when out of Keto buns. Spread with butter n sprinkle with a sugar free cinnamon mixture. Top with cream cheese n sliced cucumbers. The sky’s the limit! Its quick and easy, and really has that homemade bread feel and texture you are missing, without all the carbs! 

I hope you'll give it a try and let me know what you think.

Till next time,

Sharon

 

INGREDIENTS:

3 T almond flour

1 T melted butter, unsalted

1 large egg, room temperature

1/2 teas baking powder

pinch of salt, omit if using salted butter

 

Directions:

Spray a 4" ramekin.

Add the butter and melt in the microwave.

Beat in the egg with a fork until thoroughly mixed.

Add the almond flour, baking powder and pinch of salt whisking with the fork until thoroughly blended.

Cook in the microwave for 90 seconds.

Flip baked bread onto a plate or cutting board and slice in half. Toast in the toaster for a real toasted treat. Top with your favorite toppings, and enjoy!

 

 

Proper Good Meals

 

Good morning, everyone. I'm up much earlier than I usually am but I have a huge list of things to do today and wanted to share with you all first. I have added a new company to my site and its one I really think you will like.

I know that since the weather is becoming nicer, the trees and flowers are all in bloom in our area, and the lazy days of summer are upon us, I really want to take advantage of my free time. It’s not often that I can enjoy the nice weather, and this year I really want to take the summer and kick back and really, really relax. 

Although I love cooking and baking as you all know by now, I also like to have days that I can just go to the beach, lounge in a lounge chair, and just enjoy the sounds of nature. That’s where Proper Good comes in...

Their products are quick, easy, and soooooo delicious. I know that after a long day at the beach and we are starting to wind down I will have a meal that is quick, tasty, and healthy to prepare upon arriving home. It really couldn't be much easier that that!

So, I hope you will check out their site, order a few items to have on hand when you want or need something that is quick, tasty, n good for you. Drop me a line and let me know what you think of their products, or just to say hello.

Till next time.... Enjoy the day, and be blessed!

Sharon

Birch Benders Keto pancake mix...

 

Hi everyone. Another day has gone by and things are finally starting to settle down around here. I don't know about you, but I am so glad winter is over and spring is finally here. My husband and I actually took the day yesterday for ourselves and went to a local lake and sat on our lounge chairs for a few hours and soaked up the sun. It was much needed.

 Today I sat in my hanging chair on our front porch and surfed the internet for recipes to try in addition to my notebook of ideas I already have. I am always open for new ideas so if you might have a recipe you would like to share, please drop me a text, I'd love to hear from you, and I'll be sure to give you the credit. Even better yet, follow me and get all my new posts and reviews sent to you!

 In the meantime, I want to share with you my honest opinion of a mix my husband and I recently tried. I’ll be honest and say that to date I have not found a low carb bread that agrees with my stomach issues and I have really missed that soft fluffy texture of breads and such. On a whim while shopping I came across Birch Benders Keto pancake mix and although I didn't totally feel comfortable with the price, I was desperate for that soft, warm, "mouth feel".

 I want to tell you that I was not disappointed. They were so simple to make! The rise is what you would expect from a "regular" pancake and they browned to perfection. Wow! With some keto sugar free syrup, it was basically the best breakfast I have had since going keto. 

 Ok, so a few of the ingredients in the list I have never used before, but I am telling you these are a must try! We enjoyed them so much I just placed an order from Amazon of a 3 pack and they arrived today. Not only did I save $$$ by ordering from their site [ you can order from there to the right of the blog] but I am going to have one great breakfast in the morning.

 Give them a try. You will not be disappointed, I assure you. In the meantime, I am working on my own keto, gluten free pancake mix that I will be hopefully sharing with you soon.

Until next post, Have a Blessed Day!

Sharon

 

Gluten Free, Keto n Me....

Alright, I know it’s been a while since I have posted and I am sorry for that. There has been so much going on in our family lately that it seems I haven't even had enough time to tie my shoes. There has been a surgery in the family. Covid has struck. The flu hit several of my grandkids, the list goes on and on, but I won't bore you with all the details.

With all of this going on my husband and I have come to the conclusion that life is just too important to be ignored and neglected! He being a diabetic, I being allergic to wheat, and both of us have gained weight as we have gotten older, so we have decided to step it up and do something about it.

Thus enters KETO! Ok, I am not talking about gorging ourselves with tons of red meat and the such. Nor are we aiming for what you call ketosis...But the sweets and breads we incorporate into our diet are now keto in order to lower the carbs n sugars for both our sakes.  I am also talking about incorporating more fruits and veggies into our diet along with leaner meats such as chicken and fish and an occasional steak.

His glucose levels are more normal now, and surprisingly enough we have both already lost weight. Yes, it’s totally different than what we were use to eating. I’m a sugar addict! Yes, sorry to admit that, it’s my go to when stressed, which the past few years has had a hold on me. I love my sweets. My husband has always been a snacker. Chips, nuts, ice cream....

I was so pleasantly surprised that after a few weeks of not eating any cake, chocolate, cookies and the like that I actually enjoyed a piece of keto chocolate brownie!!!!! Yes the texture may be somewhat different than what Im use to, but Oh GLORY, GLORY!!! I find I actually enjoy the Atkins keto peanut M&M's more than regular ones now. And raw sliced carrots with just a few Tablespoons of low sodium (kidney disease, remember) ranch dressing is my favorite snack of all time. Who knew???

So, in the future I hope you will not only continue to look forward to my gluten free recipes, but enjoy that they will also be keto and low carb to help keep those extra pounds off! So, until next time, I hope you have a Blessed Easter and enjoy your family and loved ones.

Sharon

 

 

 

                               

                                               

       Sweet Potato & Red Lentil Soup

                                           

 

So, I know Punxsutawney Phil here in Pa saw his shadow again this year, and although Spring is really coming soon, I still hate the 30-degree weather we have been having here this week. So out comes the pot for some warm inviting soup!!! I hope you enjoy this recipe as much as we do.

 

Prep: 10 mins, Cook: 25mins

2 tbsp olive oil

1 small onion, peeled and chopped

1 medium sweet potato, peeled and chopped

3 carrots, peeled and roughly chopped

3 sticks of celery, trimmed and roughly chopped

50 grams dry red lentils

4 cups vegetable stock

 

Instructions

1. Add the oil to a preheated pan over a medium heat, add the onion and sauté for 10 minutes without browning.

2. Add the sweet potato, carrot, celery and lentils and coat in the oil.

3. Toss so they are well coated and cook for 2-3 minutes, stirring occasionally.

4. Add the stock and season with salt and pepper to taste.

5. Cook for 25 minutes or until the lentils are soft and the sweet potato is tender.

6. Puree until everything is smooth. Reheat if need be and serve.

This is a hearty filling soup and warms you right up. Serve with some toasted bread or bread cubes with a side salad. Yum.

 As always, until next time, ENJOY!

 

 

Orange Julius

 Have you ever been to the mall in the past and just had to stop at the Orange Julius for one of their orange delights? It’s been years since I have seen one, so I don't know if they still exist in the area, or at all anymore. Yet I do remember they were one of my favorite confections on those long-ago trips. I’d skip the pizza, candy shops, even the pretzel stands for one of those smooth, creamy confections!

I found a recipe awhile back and it has become buried in amongst my recipe collection and I am just now re-finding it. I’m always in the mood for something sweet, and even though  oranges are among one of the fruits I usually avoid with my kidney disease, I can easily adjust my daily meals for this occasional treat!

Since it’s been years since I have had a "Original" orange Julius, this is as close to the taste that I can remember. Its smooth, creamy, sweet, but not too sweet and has all the bells and whistles of what I can remember from the original.

Its east, quick and delicious. I hope you will give it a try n drop me a comment of your thoughts n opinions. I love hearing from my readers and answering any questions that you might have.

Enjoy, and have a Blessed day!

Sharon

 

                                                                  ORANGE JULIUS

1- 6 oz can frozen orange juice

1 cup whole milk

1 cup cold water

12 ice cubes

1/4 cup granulated sugar 

1/4 cup Splenda

* Or just use 1/2 cup granulated, but will definitely add more calories!

1/2 teas vanilla

Combine all ingredients except the ice cubes in a blender until smooth. Gradually add ice cubes a few at a time until all are added. Serve immediately in chilled glasses, makes 4 servings.

 

Lemon Herb Chicken

 

Hi all! Well, the holidays are behind us, and if you are like me I am sure you are now tired of all the ham and turkey you have eaten. Don't get me wrong, I love both, but after days and days of leftovers I am definitely in the mood for something different!

I have been drinking more water, could say it’s my only new year’s resolution so far, but I have been adding lemon to add a little flavor. It seems that just one little change has really upped my consumption, who knew!!! I have never been much of a water drinker but adding the lemon has really helped. Funny that the recipe I am about to share also contains lemon as one of its ingredients, LOL.

I know you have been waiting patiently for a new post so I'll quit the chatter and get on with.... I hope you enjoy.

 

                                                    Roasted Lemon Herb Chicken

 Calories 405, Carbs 3.6 g, Fat 29.2 g, Protein 32.2g, Cholesterol 128 mg

 

Ingredients:

2 teaspoons Italian seasoning

1/2 teas ground black pepper

1/2 teaspoon seasoning salt

1 whole chicken, 3 lb.

1/2 teaspoon dry mustard powder

2 whole lemons

1 teas garlic powder

2 Table olive oil

Directions:

1. Preheat oven to 350 degrees F

2. Combine the seasonings, salt, mustard powder, garlic powder and black pepper; set aside. Rince the chicken thoroughly, and remove the giblets from the inside of the chicken. Place the chicken in a 9 x 13 baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.

3. Squeeze the juice of the two lemons into a small bowl, and mix with the olive oil.  Brush mixture over the chicken reserving some to use during the baking time...

3. Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times throughout with the remaining oil mixture.

Serve with cooked rice, and a salad. Enjoy!

This recipe is fairly quick and easy. Buying pre-made salad from the super market can really cut the preparation time down, however I prefer to make mine fresh. Making a large batch of rice ahead of time and freezing in batches also helps to make this a quick, delicious meal.

As always, I hope you enjoy. If you make this recipe, drop me a line in the comments section and share your experiences. I love hearing from you! Till next time...Enjoy!