4 medium green peppers, halved
1.5 lb ground beef, browned
1 packet taco seasoning mix
3/4 cup water
1-1/2 cup cheddar cheese
1 cup sour cream
1/2 cup salsa
Preheat oven to 350°
Wash peppers then slice lengthwise in half through the middle and remove seeds.
Place in a casserole dish with 1/4 cups water. Cover and microwave 7 to 10 minutes, or until peppers are soft. Check periodically for doneness.
In the meantime, brown the ground beef until cooked through. Add the taco seasoning and water and cook according to recipe or packet instructions.
Spray a 13 x 9 baking dish with nonstick spray. Place cooked peppers inside dish and generously stuff with meat and cheese mixture. Top with remaining cheese.
Bake 350° for 20-30 minutes until peppers are heated through and cheese is melted.
Serve with your favorite taco ingredients and a side of salsa.
340 Calories 11.5 Carbs /24.5 Fat /24.2 Protein
1 lb Ground beef
1 tsp Sea salt
1 tsp Onion Powder
1/4 tsp Black pepper
1 Yellow Onion
8 oz Romaine lettuce (or iceberg if desired)
1 cup Tomatoes (chopped)
A sprinkle of Cheddar cheese (shredded)
5-10 Hamburger Pickles
2 tbsp Fat Free Thousand Island Dressing
Dice whole onion into pieces.
Add to pan with a little oil and cook until translucent.
Add in ground beef and cook until not pink.
Turn off heat and set aside.
Chop up tomatoes and lettuce and store in air tight containers.
Put ground beef into a air tight container.
When ready to serve, grab two handfuls of lettuce. 1 cup or a 1 1/2 of ground beef on top of the lettuce.
Add pickles; chopped or not. Add cheese and then drizzle thousand island dressing.
Serve cold or heat up the meat before you serve. And enjoy this easy dinner!
354 Calories 31 Carbs /10.7 Fat /34 Protein (This is for one serving only)
2 tbsp sesame oil
1 medium yellow onion, diced
1.5 cups uncooked quinoa
2 cloves minced garlic
⅓ cup GF soy sauce
2 cups raw shrimp
3 eggs, lightly beaten
2 ½ cups frozen peas/carrots mix
In a medium pot, bring 3 cups of water to a boil and add quinoa. Reduce heat to a simmer and cover for 15 minutes.
In a large saucepan or large pot, add sesame oil, garlic, and onions and cook over medium heat for 3 minutes.
Add shrimp, eggs, and 25g (2 tbsp) soy sauce; cook until shrimp is pink and eggs are fully cooked; continually stir.
Steam frozen veggies in the bag according to directions on the bag, then add to pot.
Gently fold cooked quinoa into the large pot, while adding the rest of the soy sauce.
Macro Count: 356 Calories 52.2 Carbs /7 Fat /19.3 Protein
4 Pieces 4 oz Cod
1/4 cup Butter
1 medium Lemon
1/2 tsp Garlic Powder
1/2 tsp Sea Salt
1/4 tsp Black Pepper
1 tbsp Dried Parsley
4 servings of White Rice
1 package of Green Beans
Preheat oven to 400°.
Using paper towel to pat the cod dry and place on a foil lined baking sheet.
In a small bowl microwave the butter until throughly melted. Remove from microwave and add in lemon juice.
Brush lemon butter over cod making to sure to get both sides. Add seasoning of garlic powder, salt, pepper and dried parsley.
Put into the oven and bake for 12-15 minutes or until cooked throughly to temp.
Make rice according to the box you chose to make and follow instructions.
I steamed my green beans but you can choose how ever you want to make them.
Once everything is done. Either plate or in my case put into meal prep containers and store in the fridge for 2-4 days.
Macro Count: 335 Calories 30.3 Carbs /12 Fat /26.1 Protein (This count is for one serving only.)