Grilled Corn Salad

This corn and Shishito pepper salad gets loads of flavor from the grill. Don’t be scared away by the peppers. Shishito peppers are a mild spicy East Asian pepper that is often served in Asian restaurants as an appetizers. They incredibly versatile and work in so many different kinds of recipes. But the real star of this recipe is the summer corn, fresh from upstate New York. My best friend’s mom sent him a bunch and I was lucky enough to grab some!

Grill some chicken thighs or salmon to serve alongside. Trust me this will become your new favorite summer salad!!

Ingredients

• 4 ears corn, husked
• 6 teaspoons extra-virgin olive oil plus 1/3 cup, divided
• 2 shallots, rough chop
• 1 cup cherry tomatoes, halved 
• 6-9 shishito peppers 
• 3 tablespoons white-wine vinegar
• 2 cloves garlic, grated
• 2 teaspoons honey
• ½ teaspoon salt
• ½ teaspoon ground pepper
• ½ cup crumbled feta cheese

INSTRUCTIONS 

Place a grill basket on a grill; preheat on high for 10 minutes.

Toss peppers, shallots and tomatoes with 2 teaspoons of oil in a medium bowl. Transfer to the grill basket.

Brush corn with 2 teaspoons of oil. 

Place the corn directly on the grates. 

Grill the vegetables, turning occasionally, until lightly charred in spots, 8 to 10 minutes for the corn and peppers. 

Meanwhile, whisk the remaining 1/3 cup oil, vinegar, garlic, honey, salt and pepper in a large bowl.

Cut the corn from the cobs.

Add the corn, tomatoes, and peppers to the dressing along with the feta; stir gently to combine.

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Summer Zucchini Skillet

This quick, one-pot ground turkey skillet with zucchini, corn, tomatoes, and black beans is great for weeknight dinner or meal prep!

INGREDIENTS

• 14 ounces from 2 medium or 1 large zucchini, quartered and sliced 3/4 inch
• 1 pound 93% lean ground turkey
• 1/4 cup chopped onion
• 1 tablespoon tomato paste
• 1 can black beans, rinsed and drained
• 3/4 cups corn kernels, fresh or frozen
• 1 can diced tomato, drained 
• 1 jalapeño, diced
• 1 cloves garlic, minced
• 2 tbsp chopped cilantro, plus more for garnish
• 1 teaspoon honey 
• 1 1/4 teaspoon cumin
• 1 1/4 teaspoon kosher salt
• 1/4 cup white wine or water
• lime wedges, optional

INSTRUCTIONS

Spray a large skillet over high heat with oil and brown the turkey, season with 1 teaspoon salt and 1 teaspoon cumin.

Cook, breaking the meat up until the turkey is cooked through, about 5 minutes.

Push the meat to the side, add the onion and cook 1 minute.

Add the black beans, corn, tomato, jalapeño pepper, garlic, and stir with 1/4 cup wine/water.

Add the zucchini remaining 1/4 teaspoon salt and cumin.

Mix and cover, cook low 4 to 5 minutes or until the zucchini is tender crisp.

Serve with lime wedges and more cilantro if desired.

Zucchini Noodles with Sausage and Kale

This zucchini noodle recipe is keto friendly and packed with flavor!

Using a simple zucchini spiralizer or a vegetable julienne peeler, this meal just requires a few ingredients. You can adapt it any way that you want. Add sausage, tomatoes or more vegetables to make it a perfect fit for your family. 

INGREDIENTS

• 3 medium zucchini, spiralized
• 2 tablespoons extra virgin olive oil divided
• 3 cloves garlic, minced
• 1 ½ teaspoon red pepper flakes
• 1 pound sweet Italian ground sausage 
• 4 cups kale, chopped
• ½ cup parmesan cheese
• salt and pepper, to taste

INSTRUCTIONS 

Using your favorite vegetable spiralizer, turn your zucchini into noodles; set aside.

Heat 1 tablespoon of the olive oil in a deep skillet over medium high heat. Add garlic and red pepper flakes, sauté for 30 seconds or until fragrant. 

Add sausage to the pan, using a wooden spoon to break down meat into bite-sized pieces. 

Cook until cooked through and golden brown, about 7-9 minutes. 

Add kale to the pan and sauté until it starts to wilt and turn bright green, about 4-5 minutes, stirring frequently. 

Toss in remaining 1 tablespoon olive oil and zucchini noodles to the pan, sauté until zucchini is just cooked through, about 2-3 minutes. 

Right before removing from the heat, stir in the parmesan cheese and toss until melted. Check for seasoning then add salt or pepper to taste.

Stuffed Mini Peppers

These Stuffed Mini Peppers are the perfect crowd pleasing appetizer! They’re stuffed with two kinds of cheese, bacon, and more, then baked till melty and delicious!

This recipe will make a dozen stuffed peppers, so if you’re feeding a crowd and want more than that, just double the recipe. 

INGREDIENTS

• 1 pound mini sweet peppers, halved and seeded
• 2 tablespoon extra virgin olive oil
• Salt and pepper
• 12 ounce log goat cheese softened 
• 2 tablespoon Mascarpone cheese
• ¼ cup bacon crumbles, Bacon Bits work
• 1 tablespoon Everything But the Bagel seasoning
• 2 teaspoon Lemon zest
• ½ Lemon, juiced 
• 2/3 cup grated parmesan 
• 1 tablespoon Butter

INSTRUCTIONS

Preheat the oven to 425F*.

Cut each in half, remove seeds. 

Place on a pan and spray/drizzle with the olive oil and salt and pepper. 

Baked for 8 minutes. Then let cool. 

In a large bowl, stir to combine the goat cheese, parmesan, mascarpone, garlic, bacon bits, seasoning, lemon zest and juice and black pepper.

Fill the cut peppers – you should have just enough filling to fill the peppers with a generous amount, coming slightly over the tops of the peppers.

Melt butter and stir in parmesan cheese. 

Sprinkle parmesan mixture over the top of each pepper. 

Roast the peppers for about 20-25 minutes, until the peppers are soft and the cheese is golden on the edges. 

Enjoy!

Taco Cauliflower Skillet

Dinner in under 30 minutes!

This Taco Cauliflower Rice Skillet is quick, easy, healthy, low carb and incredibly delicious. Loaded with ground chicken, vegetables, cauliflower and melted cheese. 

INGREDIENTS 

• 1 lb ground chicken 
• 1 head cauliflower, riced 
• 8 oz. mushrooms, sliced 
• 1 red pepper, thinly sliced 
• 1 yellow pepper, thinly sliced 
• 1 tablespoon Garlic powder 
• 1 packet Taco Seasoning 
• ½ cup shredded cheese
• Chopped cilantro 

INSTRUCTIONS 

Add the olive oil to a skillet over medium heat.

Sauté mushrooms until translucent. Then add in the peppers and garlic powder. Sauté until veggies are cooking through. Transfer to plate. 

Add the ground chicken to the skillet and cook while breaking up into small pieces until the chicken is cooked through. Season the chicken with salt and pepper.

Add the cauliflower rice to the skillet with the cooked ground chicken. Stir to mix well. 

Bring to a simmer and then add the taco seasoning 

while stirring add ⅔ cup water. Simmer until the sauce is thickened, taste for seasonings. Add the cheese, stirring until melted. 

Serve with cilantro. 

Spicy Peanut Ground Chicken Stir Fry

Asian-inspired Stir Fry skillet, prepared in just one pan within minutes.

Enjoy this delicious meal to the fullest, because it’s keto friendly & low-carb plus perfect for meal prepping!

Ingredients

• 1 tbsp olive oil
• 1 lb ground turkey
• 1-3 tbsp red thai curry paste adjust to taste. 
• ¼ cup water
• 3 tbsp peanut butter
• 2 tbsp soy sauce
• 1 bag Coleslaw
• peanuts, garnish optional
• cilantro, garnish optional

Instructions

In a large pan, heat the oil.

When the oil is hot, add the turkey and cook until it is about half way cooked. 

Add the curry paste, garlic, peanut butter, and soy sauce, and broth/water to the pan. 

Let it simmer and stir until the pork is fully cooked.

Add the slaw mix to the pan.

Cover and let simmer for 2-3 minutes until the veggies cook down to desired crunch level!

Remove from heat. 

Garnish with peanuts and cilantro.

Grapefruit Salad with a Citrus Cilantro Dressing

This salad is perfect for summer!

It is refreshing and tart, with arugula, sliced red onions and creamy goat cheese, all topped with a citrusy cilantro dressing. It’s great as a side salad or add some protein to make it an entrée! It is especially delicious served alongside salmon!

INGREDIENTS 

For the dressing:

• 1/3 cup fresh cilantro, packed, stems mostly removed
• 1 medium-sized pink grapefruit, juiced
• 3 tablespoons extra virgin olive oil
• 1 ½  tablespoon honey
• 1/2 tablespoon white wine vinegar

For the salad:

• 4–5 cups arugula
• 1/2 cup goat cheese, crumbled
• 1 large pink grapefruit, sliced with skin on or peeled and split into wedges
• 1/2 medium-sized red onion, peeled and sliced thinly

INSTRUCTIONS

Make the dressing:

Add all the ingredients to a blender and blend on high until well combined but bits of cilantro still remain.

Cover and refrigerate until ready to use. Just shake or stir before adding to the salad.

Assemble the salad:

In a large bowl, add the arugula, goat cheese, grapefruit and onion. Add the desired amount of dressing and toss to combine.

Cheeseburger Stir Fry

Are you looking to cut out carbs but love burgers?

This recipe is for you! It’s packed with that burger flavor we all love minus the carbs!!

You can switch out the ground turkey for beef or even pork and feel free to add a drizzle of ketchup if you are not too worried about the carbs!

Ingredients

• 1 lb ground turkey 
• 1 tbsp olive oil
• 1 bag coleslaw salad bag 
• ½ cup diced onion
• 3 cloves garlic, minced 
• ½ cup diced dill pickles
• ¼ cup diced pickled jalapeños 
• 3 tbsp Dijon mustard or your favorite mustard 
• ¼ cup water
• ½ cup shredded cheddar cheese
• Salt & pepper 
• Fresh parsley for garnish 

Instructions

In a large skillet, heat the oil on medium heat.

Once hot, add the ground turkey and break it up to cook.

When turkey is no longer pink, add the garlic and onions, salt and pepper, and saute for 2 minutes.

Add the coleslaw bag, jalapeños and pickles. Put a lid on the skillet and let the coleslaw cook down for about 3 minutes – until cabbage is tender.

Once cooked down, stir in the mustard and water. Allow excess water to cook down, and if your mixture is really dry, add a tablespoon of water in.

Stir in the shredded cheese.

Garnish with parsley. 

Adapted from 

https://mealplanaddict.com/low-carb-cheeseburger-stir-fry/

Zucchini Quiche Minis

While these crustless low carb quiches are small, they offer big flavor, and they are a cinch to make.

I just started doing Weight Watchers so I’ve been trying to create low carb and low point meals. I was pleasantly surprised how delicious these turned out and they’re only one point each!

Ingredients 

• 2 small zucchini, finely chopped
• 1 large onion, finely chopped
• 1 garlic clove, minced
• 1 cup Parmesan cheese
• 6 large eggs or substitute with egg beaters
• ½ cup flour
• ¼ cup fresh basil, finely chopped
• 3 tablespoons Olive oil
• 2 teaspoon baking powder
• 1 teaspoon honey
• Salt and pepper 

Instructions 

Preheat the oven to 375°F. Coat two 24-hole nonstick mini muffin pans with cooking spray.

Combine all ingredients in a large bowl; spoon about 1 heaping tablespoon egg mixture into each prepared hole, making sure to stir mixture in bowl after filling each one.

Bake until bottoms are golden brown and quiche is cooked through, about 15 minutes. Remove pan from the oven and let quiche cool for a few minutes in pan; remove quiche to a wire rack to cool more (and repeat with remaining ingredients if necessary). 

Asian Cauliflower Bowl

Quick and easy, this Asian cauliflower rice bowl is made with ground turkey, veggies and liquid amino for a healthy, low carb meal.

Cauliflower rice for the win…again. I just love how it soaks up all the flavor and gives you that full feeling with less calories! Make them for lunch or dinner-they’re low carb, flavorful and nutritious!

Ingredients

• 1 pound ground Turkey 
• 3 cups riced cauliflower
• 2 cups mushrooms, sliced
• 1 cup green pepper, diced
• ½ onion, diced 
• 1 Tbsp minced ginger
• 3 cloves garlic, minced
• ½ tsp dried red pepper flakes
• 2 tbsp rice vinegar
• 3 Tbsp Liquid Aminos 
• 1 Tbsp sesame seed oil 
• 1 tsp ginger, minced

Instructions

In a large skillet, Add onion and green peppers to the skillet. Keep the skillet on medium heat, stirring often until the veggies are cooked to desired tenderness. Season with red pepper flakes, salt & pepper. Remove from the skillet. 

Add the ginger, garlic and cauliflower rice and rice vinegar to the same skillet. Stir and cook for about 5 minutes. Remove from the skillet. 

Swirl the sesame seed oil in the skillet, brown the turkey on medium heat, pour liquid aminos over as you cook the meat. Continue until cooked. 

Mix all ingredients together.