WebEnchilada Filling. Preheat oven to 350-degrees F. Preheat a 12" skillet over medium-high heat with oil. Add onion, zucchini, and mushrooms to the skillet. Saute …
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WebHeat the butter in a small saucepan over medium heat. Once hot, add the onion and cook until softened, but not browned, about 3 to 5 minutes, stirring occasionally.
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WebTo make stuffed peppers in the slow cooker, cook your meat like normal and stuff the peppers with all the ingredients. Then, put the stuffed peppers in the slow cooker for 4-5 hours on low or 1-2 hours on …
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WebBake for 20 minutes, flipping halfway through. To Air fry: Preheat Air Fryer to 375F. Place the fritters on the preheated Air Fryer mesh in a single layer. Spray with cooking spray …
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WebAdd zucchini to the hot pan with 1 tbsp of the grease. Cook for 2-3 minutes, flipping with kitchen tongs frequently. If zucchini releases liquid, drain it. Turn the heat to …
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WebCreamy Keto Chicken Salad! Quick and easy, this delicious low-carb chicken salad can be made into an energizing workday lunch or served as a light dinner; All the …
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WebLet the peppers cool for 15 minutes. Covering the hot peppers creates hot and steamy environment and this way they peep easily. In a large pot heat olive oil and …
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WebPlace zucchini, flesh side down, and bell pepper, skin side down, on cooking grate. Cook (covered if using gas) until vegetables are well charred on first side, …
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Reduce heat, cover, and simmer on low heat for about 10 minutes. Finally, add the zucchini, cover, and cook for another 10 minutes. When the zucchini is tender, you are ready to eat! This low-carb Mexican zucchini and ground beef skillet dish is a simple recipe that uses inexpensive ingredients.
Preheat oven to 400F. Over medium-low heat, heat oil in a 10-inch skillet. Stir in onion and cook until slightly brown, about 10 minutes. Add peppers and cook 5 more minutes, then add zucchini. Season with salt and pepper and cook 3 more minutes stirring occasionally. In a medium bowl whisk eggs, Parmesan, salt and pepper.
Low-Carb Zucchini Carbonara – a healthier, low-carb alternative of a popular Italian dish. Made with spiralized zucchini, bacon, eggs and Parmesan. Low-calorie, gluten-free, light, flavorful and delicious. As you may already know I’m a huge zucchini lover.
Whisk together the eggs in a separate shallow bowl. Slice the zucchini into rounds, pat it dry, and toss it with coconut flour. Dredge the zucchini in egg, and then in keto breadcrumbs. Arrange it on a large baking sheet that’s lined with parchment paper and sprayed with olive oil, and spray the tops of the zucchini slices with olive oil.