A great appetizer or lightened up Mexican favorite meal, mini peppers with all your favorite taco toppings! This was a great meal to enjoy our favorite without worrying about our diets!
Just cut the peppers in half, stuff with your favorite taco meat (we used lean beef with low sodium seasonings and corn/black bean mixture). Then top as you like. We like lower fat cheese, Greek yogurt in place of sour cream and a bit of salsa and avocado.
Serve as a meal or as an appetizer. Fresh, light and oh so good!
My husband, seeking greater efficiency in nacho consumption, came up with this splendid idea! Instead of piling all the nacho ingredients, simply fill scoop chips and enjoy!
We still used our favorite ingredients, lean beef with taco seasoning, shredded cheese (at the bottom of the chip to melt under the beef), salsa, sour cream, peppers, tomatoes, cheese sauce, etc. whatever you enjoy but make sure to chop everything nice and small, then layer your chip and enjoy! This didn’t take much time to make a plate full either!
I’ve recently fallen in love with sweet potatoes. I never liked them growing up, yet lately I can’t get enough of them! So, recently I stumbled upon this recipe and loved it. I do sometimes add lean beef or shredded chicken to it to make it a complete meal in one yet it’s filling enough if you prefer meatless!
3 medium sweet potatoes
1 can corn, rinsed and patted dry
1 can black beans, rinsed and drained
1 tablespoon butter
½ yellow onion, chopped
2-4 INDIVIDUAL chipotle peppers in adobo sauce, minced or pureed (not the whole can!)
1 ounce light cream cheese
¼ cup light sour cream
1 teaspoon salt (+ more to taste)
½ cup cilantro, roughly chopped
6 tablespoons shredded cheese (Pepperjack, Cheddar, Colby Jack… anything will work)
Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.
While sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil. Sprinkle with salt and other Mexican seasoning (as much as you want). Do not stir! Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans.
Saute the onion in the butter over medium heat until soft and translucent. Set aside.
Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better.
Mix the flesh of the sweet potatoes with the cream cheese, sour cream, chipotle peppers, and salt. You can use a mixer or just a spoon, depending on how soft the potatoes are. When well-mixed, gently stir in the black beans, roasted corn, sauteed onions, and cilantro.
Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Broil for about 5 minutes or until cheese is melted.
Inspired by the andouille beef burgers, this meatloaf was just as good as the burgers. Similar ingredients as the burgers, you bake this up and serve with your favorite sides. I loved this just as much as the burgers and it was awesome as leftovers!
Just like the burgers I threw all the burger ingredients into my fp, minus the blue cheese, once ground I then added by hand the blue cheese. Then formed the loaf!
2 lbs lean ground beef
12 oz andouille sausage, cubed into 1/4 inch chunks
1 cup pecans, toasted and chopped
1 cup crumbled blue cheese
3 tbsp oat fiber or coconut flour
1/3 cup beef broth
1 large egg
1/2 tsp salt
1/2 tsp pepper
3/4 cup mayonnaise
juice of half a lemon
2 tsp cajun seasoning
1/4 to 1/2 tsp hot sauce
2 large onions, thinly sliced
2 tbsp butter or olive oil
1/2 tsp salt
For the meatloaf, preheat oven to 325F and line a large, rimmed baking sheet with parchment paper. Combine ground beef, chopped andouille, chopped pecans and crumbled blue cheese in a large bowl and mix until everything is well distributed. Stir in oat fiber or coconut flour, then beef broth and egg. Sprinkle with salt and pepper. Using hands, work ingredients in together until a cohesive “dough” forms.
Turn out beef mixture onto prepared pan and form into a low, long loaf shape. Bake 50 to 60 minutest or until internal temperature registers 140 to 150F on an instant read thermometer.
Meanwhile, for the mayo, whisk all ingredients in a small bowl until well combined.
For the onions, heat butter or oil in a large skillet over medium high heat until shimmering but not smoking. Add onions to oil and stir to coat. Spread onions throughout pan and cook, stirring occasionally, 10 to 15 minutes. Sprinkle with salt and continue to cook 10 to 15 minutes more, stirring occasionally, until golden brown.
Slice meatloaf and top each slice with caramelized onions and Cajun Mayo.
Ok seriously make these burgers now! I mean these are fantastic. I didn’t use the bun to keep it low carb and gluten free, husband enjoyed his pictured below in a bun. We did add spinach and tomatoes instead and instead of chopping the sausage I was lazy and threw all the burger ingredients into a fp and just ground it all up. Easy peasy!
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Cajun or Creole seasoning blend
1/4 teaspoon hot pepper sauce-I doubled this
1/2 pound andouille sausage, cut into scant 1/4-inch cubes
3/4 cup pecans, toasted, chopped
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 pounds ground beef chuck or ground beef (20 percent fat)-I used 96/4
1 1/2 pounds onions, thinly sliced
2 tablespoons olive oil plus more for brushing grill rack
3 garlic cloves, minced
1 tablespoon golden brown sugar-I used splenda brown sugar
6 large hamburger buns, split
8 ounces crumbled blue cheese
12 pickled okra pods, halved lengthwise*
3 cups watercress tops-we used spinach and tomatoes instead
Mix all ingredients in small bowl. Cover and chill.
Do ahead: Can be made 2 days ahead. Keep chilled.
Toss first 4 ingredients in large bowl. Add beef; blend gently. Shape mixture into six 1/2-inch-thick patties. Transfer patties to small baking sheet.
Do ahead: Can be made 1 day ahead. Cover and chill.
Prepare barbecue (medium-high heat). Toss onions and next 3 ingredients in large skillet. Place skillet on grill; cook until onions are golden, stirring often, about 25 minutes. Remove from grill; season with salt and pepper.
Brush grill rack with olive oil. Grill buns, cut side down, until golden, about 2 minutes. Transfer buns to work surface. Grill burgers until brown on bottom, about 3 minutes. Turn over; sprinkle with cheese. Grill until burgers are cooked to desired doneness, about 3 minutes for medium. Place some onions, then burger, on each bun bottom. Top each with okra and watercress. Spread mayonnaise on cut side of bun tops; place on burgers. Serve with remaining mayonnaise.
This meal was great. Easy, gluten free, low carb and oh so good. I saw this recipe in the January/February issue of clean eating mag and definitely wanted to try it. I’ve had some carb and gluten issues lately, so this was great. I did omit the rice and cut the amt of beans in half. Other than that it was perfect!
Adapted from Clean Eating Magazine
1/3 cup chopped yellow onion
1cup cooked brown rice-I omitted this
3 tbsp low-sodium tomato paste
1-1/2 tsp chili powder
1 tsp gr cumin
1/2 tsp garlic powder
1/2 tsp sea salt
1/4 tsp dried oregano
1 15 oz can drained, rinsed black beans-I used half a can
Olive oil cooking spray
1lbs 95% lean gr beef
1 tsp paprika
3/4 tsp onion powder
1/4 tsp fresh gr pepper
1/2 head romaine lettuce chopped-I used chopped spinach
3 vibe-ripened tomatoes chopped-I used grape tomatoes
1 jalapeño chopped
1/2 cup fresh cilantro chopped-I omitted
Juice of one lime
Cheese, sour cream and avocado to taste and top bowl
Cook brown rice.
Heat evoo in pan and cook onion (I also threw in chopped red pepper) until soft. Add beef and cook til browned. Add in all spices and stir. Once spices are mixed in, add beans. Cook 5-10 more minutes til any juices are cooked down. Stir in cooked rice if using.
While that cooks, chop spinach and tomatoes. In a bowl combine avocado, cilantro, lettuce, tomatoes and jalapeño. Toss with lime juice.
Begin to layer bowl. Add a layer of beef mixture, lettuce mixture, and so on til you reach the top of your bowl (about a half cup to cup each). Top with cheese and sour cream. Serve immediately.
I had some leftover burrito soup (we add a bit of extra rice than called for so its thicker and a non runny soup more chili like!) and wanted something new to do with it besides reheating and topping with cheese. Recently in the clean eating magazine they had a recipe for Mexican stuffed peppers. The filling was very close to my leftover burrito soup, so I thought what the heck, I’ll try it. And these were great. Another great idea for leftovers!
One cup per pepper of leftover burrito soup
One pepper per person, top cut off insides cleaned out
Toppings for peppers: low ft cheese and sour cream
Heat oven to 350. Prepare peppers and place in an oven safe dish. Stuff with a cup of leftover burrito soup.
Bake in over til peppers soften a bit and filing is heated through. I baked for about 25-30 mins. About 10 mins from finishing, top with cheese.
Once done, remove from oven, add sour cream and enjoy immediately.