All Posts tagged egg

Recipe Review- Stuffed Zucchini Boats


Stuffed Zucchini Boats
  • You Need per person/serving:
  • 1 medium zucchini
  • ¼ pound ground beef, bison, turkey, sausage, etc (1 lb/family of 4)
  • 2 oz of roasted red peppers (usually in a jar or can- 1 can per family of 4)
  • ¼ of a green pepper, chopped
  • ¼ of an onion, chopped
  • ½ egg (can use the whole egg for 1 person, or up to 3 eggs for family of 4)
  • Spices: oregano, salt, pepper, basil, garlic, chili powder, etc
  • tallow, lard, butter or coconut oil for cooking
  • optional: Cheese to top
  1. Wash zucchini and put it whole and unpeeled into a large pot of water
  2. Bring to a boil and boil for about 10 minutes until somewhat tender.
  3. While that is boiling, heat the oil in a large skillet and cook peppers and onion.
  4. After veggies have cooked for 5 minutes, add meat. Cook until browned.
  5. Once zucchini are cooked, cut in half lengthwise and scoop out the seeds.
  6. Preheat the oven to 375 degrees.
  7. Place zucchini on large baking sheet. Add the scooped out seeds to the meat and veggies mixture.
  8. Add the roasted red peppers & the egg(s) to the (somewhat cooled) meat mixture and stir well.
  9. Evenly divide the meat and veggie mixture and “stuff” it into the zucchini boats.
  10. Top each with cheese (optional)
  11. Bake for 25-30 minutes or until well heated and cheese starts to bubble.
Loved these!! I used butter, ground beef, and shredded cheese. I didn't have roasted red peppers so I used a red bell pepper and added it to the veggie skillet. The roasted red peppers may give it a little more zing! I add leftover filling after "stuffing" my zucchini boats so I put the rest in a muffin tin and baked them as well to make crustless meat muffins. These reheated well so you could make ahead of time and refridgerate!

Recipe Review- Shepherd’s Pie

We are starting a recipe review :) All of the recipes are “low carb” and excellent choices for our friends with diabetes, high blood pressure, high cholesterol, arthritis, gout, acid reflux, celiac disease or gluten intolerance, etc…or just simply because they are good for you!

Shepard’s Pie

Recipe Credit: 2013

You need per person/serving. FN= Family Number

1/2 pounds of ground beef, turkey or other meat (xFN)

1/2 heads of cauliflower or 1/2-1 bag of frozen cauliflower (xFN)

1 bag of frozen mixed veggies (no corn! It’s not a veggie (it’s a starch!) per family or veggies like

carrots and peas for filling.

1/2 onion (xFN)

1 egg per every 3-4 people

Seasonings to taste (I used 1 tablespoon natural beef bouillon, and a teaspoon each of

basil, garlic, salt, pepper, oregano and a little cayenne)

1 Tablespoon of butter (xFN)

2 ounces of cream cheese (optional) (xFN- 1 package per family of 4)

Cheese to top (optional)

What to do:

1. Brown meat in large skillet and season to taste when cooked. Set aside.

2. Saute diced onion in skillet until somewhat soft (add a little butter if needed). Set aside with


3. Pour mixed veggies in the skillet to heat on low heat and in the meantime…

4. In large pot, boil several cups of water. Add cauliflower, cover, and cook until soft enough to


5. Remove the pot from the heat, pour off the water, and add butter and cream cheese to the pot.

6. Add spices and mash. (I use an immersion blender to make it really smooth)

7. Mixed veggies should be cooked by now.

8. Mix the meat, onions mixed veggies, raw egg and any additional seasonings and put in

bottom of a baking dish. (for a family of 4, you will need a 9×13 or larger)

9. Spread mashed cauliflower mixture over it until smooth.

10. Bake at 350 for approximately 30 minutes.

11. Add cheese and bake 5 additional minutes (optional).

12. Serve warm (or reheat later as it re-heats very well!)


Review: This was awesome and my husband didn’t even know I used cauliflower instead of potatoes :) (he just kept saying this feels healthy haha). Do not use “low fat” dairy products. When they take fat out of things, they put something else in to add taste and it is usually carbs which then break down into sugar. Use the regular stuff. Use REAL butter, no margarine! I used a hand mixer to make cauliflower potatoes. This freezes and reheats very well so consider making 2-3 dishes and freezing for those crazy days/ weeks you don’t have time to cook. I made this on the weekend and then ate the next Thursday!