Philly Cheesesteak Stuffed Poblanos

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Finding low carb meals that satisfy me is pretty easy…  Give me enough cheese and meat, and I won’t feel like I’m missing out on anything.  Finding low carb meals that will also satisfy my man?  Much more challenging!  This is one of those gems; meaty, cheesy, and hearty enough to quell my man’s appetite.

  • 4 large poblano peppers
  • 2 T butter
  • 2 T extra virgin olive oil
  • 1 small onion, quartered and sliced thin
  • 5 white button mushrooms, sliced thick
  • a few cloves (actually we use close to an entire bulb) of garlic, minced
  • salt
  • ground black pepper
  • 7 oz. thin sliced roast beef
  • 8 slices provolone

Preheat oven to 400 and line a casserole dish with heavy duty aluminum foil.

Heat a cast iron skillet over medium heat with the butter and olive oil.  As soon as the oil gets hot, add the sliced onions.  Next add the sliced mushrooms (before the onions begin to caramelize).  At this point you can add your minced garlic, along with a generous few pinches of salt and pepper.  Next you want to chop up your roast beef slices.  I like to roll the roast beef slices into a log and slice a few times lengthwise before chopping into thirds or fourths (you want to keep the pieces relatively large).  Add the chopped roast beef to the skillet and sauté  until heated through.

Wash the poblanos well before slicing them in half lengthwise and remove the seeds and ribs.  Place the halved peppers cut side up in the casserole dish.  Put one slice of cheese (I tear the cheese in half as the peppers are a bit slender) in the bottom of each pepper, fill with sautéed mixture, and top with another slice of cheese.  Bake for 25-35 minutes until peppers are tender and cheese is browned.

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This one is even delicious as overcooked leftovers!

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Nutrition Facts
Servings 4.0
Amount Per Serving
calories 371
% Daily Value *
Total Fat 23 g 35 %
Saturated Fat 11 g 53 %
Monounsaturated Fat 6 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 65 mg 22 %
Sodium 993 mg 41 %
Potassium 139 mg 4 %
Total Carbohydrate 11 g 4 %
Dietary Fiber 1 g 3 %
Sugars 3 g
Protein 23 g 46 %
Vitamin A 8 %
Vitamin C 6 %
Calcium 31 %
Iron 7 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Salmon BLT Wrap with Chipotle Mayonnaise

Okay, so I’m not picky about many foods.  I’ll eat just about anything.  I mean, there are a couple of foods that I’m not super crazy about, but even those surprise me from time to time when they are prepared well.  Salmon is one of them.  I’ve never been a salmon person.  Salmon patties, lemon salmon, sesame ginger salmon…  Even a garlicky heavy cream laden salmon didn’t do it for me!  But then I discovered this…salmonblt_retouched

  • 4 4oz salmon fillets
  • salt
  • ground black pepper
  • 8 slices bacon
  • 1/4 cup mayonnaise
  • 1 can chipotle peppers in adobo sauce
  • 4 Ole Mexican Xtreme Wellness High Fiber Low Carb tortillas
  • 2 cups romaine
  • 2 Roma tomatoes
  • 1 small red onion

Place bacon on a cookie sheet or casserole dish and bake at 400 degrees F for 20 minutes.  Do not preheat oven.   Once bacon is crisp, remove from oven and set aside on paper towels

Turn on broiler.  Season salmon fillets generously with salt and pepper, and place them on a baking sheet or casserole dish lined with heavy duty aluminum foil.  Broil fillets for ten minutes, flipping them over halfway through cook time.

Finely chop one or two chipotle peppers and mix well with mayonnaise.  Add some of the sauce from the can too, but be careful…  A little goes a long way with this stuff!  Be sure to taste test as you go.

Spread the chipotle mayonnaise on a tortilla (or ciabatta or piece of lettuce or whatever) along with a salmon fillet, two pieces of bacon, a few slices of tomato, chopped red onion, and a small handful of romaine.

This is seriously so good!  Salmon fillets are now always on hand in my kitchen, and this recipe is the only reason.  Also, those little canned chipotles are so wonderful…  I am finding new uses for those things all of the time.  Enjoy!

recipe adapted from http://damndelicious.net/2012/06/06/salmon-blt-sliders-with-chipotle-mayo/

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 482
% Daily Value *
Total Fat 28 g 43 %
Saturated Fat 7 g 34 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 7 g
Trans Fat 0 g
Cholesterol 23 mg 8 %
Sodium 1052 mg 44 %
Potassium 186 mg 5 %
Total Carbohydrate 18 g 6 %
Dietary Fiber 10 g 41 %
Sugars 2 g
Protein 36 g 71 %
Vitamin A 47 %
Vitamin C 14 %
Calcium 17 %
Iron 44 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Mexican Wedding Cakes

  • 1 C buttereggs5
  • 1/2 C powdered sugar
  • 2 C flour
  • 1 tsp vanilla
  • 1/2 C crushed pecans

Mix all ingredients well in order listed, and roll dough into balls (about a 1/2 tsp full).  Place on a cookie sheet and bake at 300 degrees F for 20 minutes.  Once cool, cover in sifted powdered sugar.

Recipe should yield about three dozen.  Better make a double batch – they don’t last long!

Nutrition Facts
Servings 36.0
Amount Per Serving
calories 88
% Daily Value *
Total Fat 6 g 10 %
Saturated Fat 3 g 17 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 14 mg 5 %
Sodium 36 mg 2 %
Potassium 15 mg 0 %
Total Carbohydrate 7 g 2 %
Dietary Fiber 0 g 1 %
Sugars 2 g
Protein 1 g 2 %
Vitamin A 3 %
Vitamin C 0 %
Calcium 0 %
Iron 2 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Hot Baked Chicken Drumsticks

  • 8 chicken drumsticksdrumsticks2
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 2 T canola oil
  • 1 stick butter
  • 1/4 C to half of a bottle of Lousiana hot sauce

Preheat oven to 375 degrees F.  Line a large casserole dish with heavy duty aluminum foil.

Place the drumsticks in a large mixing bowl or resealable plastic bags and add garlic powder, chili powder, salt, pepper, and canola oil.  I used two quart size freezer bags and split my seasonings evenly between them (1/4 tsp each of the garlic and chili powders), and I eyeballed the salt and pepper because I like to live dangerously!  Smoosh your chicken around until all of the pieces are evenly coated.  Place the drumsticks in the casserole dish, leaving plenty of space between pieces.  Bake until chicken skin is VERY crispy (anywhere from 50-90 minutes).

When your chicken is almost done, melt the butter in a sauce pan and stir in your hot sauce.  Remove chicken from the oven and add one or two drumsticks at  a time to the sauce.  Dunk the drumsticks and turn them over a few times before placing them back into the casserole dish.  Bake for an additional 10-15 minutes.  Remove from oven to cool.  In the mean time you can rinse and cut up some fresh veggies (or rip into a bag of snap peas) to serve with ranch dressing or bleu cheese.  Enjoy!

recipe adapted from http://www.foodnetwork.com/recipes/melissa-darabian/buffalo-drumsticks-recipe.html

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 506
% Daily Value *
Total Fat 43 g 66 %
Saturated Fat 19 g 93 %
Monounsaturated Fat 15 g
Polyunsaturated Fat 6 g
Trans Fat 0 g
Cholesterol 179 mg 60 %
Sodium 1632 mg 68 %
Potassium 319 mg 9 %
Total Carbohydrate 1 g 0 %
Dietary Fiber 0 g 1 %
Sugars 1 g
Protein 28 g 57 %
Vitamin A 27 %
Vitamin C 25 %
Calcium 2 %
Iron 9 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.