Cheesy Roasted Red Pepper Stuffed Zucchini

This recipe is great on its own or served alongside grilled chicken. You can also add cooked ground turkey to the cheese mixture for a heartier main dish! Recipe adapted from @skinnytaste by Kerri Cole. From callieknutrition.com.

Cheesy Roasted Red Pepper Stuffed Zucchini


Ingredients:

2 medium zucchini 1 tablespoon olive oil
Salt
1/2 cup cottage cheese
2 tablespoons shredded parmesan cheese (if tolerated)
1/2 cup shredded mozzarella cheese
1 roasted red pepper (see NOTES below)
Handful of torn fresh basil leaves (optional for garnish)


Directions:

1. Heat the oven to 425 degrees Fahrenheit. Line a baking sheet with a silicone baking mat, aluminum foil, or parchment paper.

2. Cut the zucchini in half, lengthwise. Use a spoon to scoop out a channel down the middle of each zucchini half, making boats.

3. Rub the zucchini with the olive oil and a generous pinch of salt. Place the zucchini halves, cut-side-down, onto the prepared baking sheet. Roast for about 12 minutes or until the zucchini is tender, but not soft.

4. Meanwhile, chop the roasted red pepper into small pieces. Then, in a small bowl, mix the peppers with the ricotta (or cottage cheese) and parmesan cheese.

5. Flip the zucchini so that they are cut-side-up and divide the ricotta-pepper mixture between the zucchini boats. Sprinkle mozzarella on top then place the zucchini back into the oven and bake for another 8 to 10 minutes, until the cheese melts and the zucchini is soft. Turn the oven to broil and cook until the cheese bubbles and browns, an additional 1 to 2 minutes.

6. Serve with basil scattered on top.


NOTES

**You can make your own roasted red peppers (because of the citric acid in the store-bought jars). To do this, place whole pepper(s) on a foil lined pan and bake on 500 degrees for 25 minutes or until charred. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems.

"No"mato Pizza Sauce

This recipe is from an IC Safe Cookbook. From callieknutrition.com.

"No"mato Pizza Sauce


Ingredients:

1 14 oz can of sweet potato puree (or you can do 1 1/2 - 2 cups of fresh cooked sweet potato)
1 14 oz can of beets drained
1 14 oz can pears drained
1 cup pure pear juice (make sure IC friendly)
3 roasted red peppers


Directions:

To roast red peppers-
Coat them with olive oil then add oregano, garlic powder, basil, pepper, sea salt and whatever kind of seasoning you want and can tolerate. Use lots. Cook until tender. I then put them in a container for 15 minutes to loosen skin then I peel them.

Put all Nomato ingredients into a blender and puree. I then add more seasonings to taste. Simmer on stove top for a while to increase the flavors. Spread on rust then add more oregano. It makes a great tasting pizza sauce.

White Garlic Pizza Sauce

This White Garlic Pizza Sauce is a flavorful alternative to tomato based pizza sauce. It is absolutely perfect and completely dreamy. And it’s ridiculously easy to make. Just a few minutes you’ll have creamy pizza sauce ready to be used or stored for later! From bakedbyrachel.com.

White Garlic Pizza Sauce


Ingredients:

2 Tablespoons unsalted butter
4 cloves garlic, minced
3 Tablespoons all purpose flour
¼ teaspoon coarse black pepper (if tolerated) ¼ teaspoon salt
¼ teaspoon dried oregano
1 cup milk
½ cup Parmesan cheese (if tolerated)


Directions:

1. Melt butter in small sauce pan over medium heat. Add garlic cooking for 30 seconds, before whisking flour, salt, pepper, and oregano. Whisk to combine well. Slowly add milk, whisking until well combined. Continue whisking occasionally until desired thickness is reached. Remove from heat, stir in cheese until smooth.

2. Use immediately or cover and chill until ready to use.

Creamy Mushroom Keto Casserole

Finding a delicious and freezable meal can be hard sometimes, but this mushroom casserole is great to take to work for the week. It’s creamy and delectable. It can also be frozen to keep those days when you just don’t feel like cooking! From ruled.me.

Creamy Mushroom Keto Casserole


Ingredients:

8 medium chicken thighs
1 large cauliflower, chopped
8 ounces cream cheese
2 stalks green onions, chopped (if tolerated)
½ cup chopped mushrooms
2 tablespoons sour cream (if tolerated)


Directions:

1. Place the chicken thighs into a casserole dish then layer the mushrooms and cauliflower on top.

2. In a separate bowl mix together the cream cheese, sour cream, and green onions.

3. Spread the cheese mixture onto the cauliflower.

4. Mix the top of the casserole together until the cream cheese mix coats all the veggies.

5. Bake at 350F for 1 hour.


Yield: 4 servings

Creamy Enchiladas

For those who miss Tex/Mex food, here is a recipe that you’re sure to love! From cookingwithic.wordpress.com.

Creamy Enchiladas


Ingredients:

3 pieces of boneless skinless chicken
8 tortillas (without problem ingredients)
1/4 cup fresh cilantro (or 3 teaspoons dried) or to your taste (if tolerated)
Salt and pepper to taste (if tolerated)
2 large red bell peppers
1/2 of a red onion (if tolerated)
1 can organic cream of chicken soup (without problem ingredients)
1/2-3/4 cup sour cream (if tolerated)
2 1/2 cups of shredded cheddar cheese or a favorite Mexican blend that is IC friendly to you


Directions:

1. Preheat your oven to 425 degrees and place your raw chicken on a lined baking sheet (use aluminum foil that doesn’t let stuff stick to it).

2. Sprinkle your chicken with salt and pepper and use about 2 tablespoons of your fresh cilantro (2 teaspoons dried) and sprinkle it evenly over the chicken. Place in the oven and bake for 25 minutes.

3. While the chicken is baking, chop up the onion and throw it in a pan with 1 tablespoons of fresh cilantro (1 teaspoon of dried). You can use a bit of butter or avocado oil to soak them, that way they sauté up nice.

4. While the onions are cooking de-seed, cut, and blend your two red bell peppers and place them in the pan with your onions. Give it a good stir and turn to low while it simmers.

5. In a separate pot combine your cream of chicken, sour cream, and remaining fresh cilantro (1 teaspoon dried). Heat covered on medium until warm.

6. Pull the chicken out of the oven cut it and toss it into your red pepper sauce until everything is coated evenly.

7. Assemble your enchiladas by putting a scoop of chicken in a tortilla with a sprinkle of cheese. Place them in a greased (yet again I use avocado oil) pan.

8. Pour the creamy sauce over the top of the enchiladas and sprinkle the remaining cheese on top. Put back in the oven and bake until the sauce is bubbling around the edges.