GRAND RAPIDS, Mich. (WOTV)- I’ve been on a healthy eating lifestyle change since January so I’ve had to get creative with my cooking and finding new ways to add more veggies into my diet. My husband told me if he had to eat another stuffed pepper for dinner he may kill me so I decided to put a twist on one of my favorite low-carb recipes. As a busy working mom I’m always looking for recipes that I can prep for the week ahead and just bake when I walk in the door.
Though my kids don’t like this recipe it’s one of my favorites. To keep up with my own healthy eating goals I find I often make myself a different meal than my family. That may sound time consuming but when you are trying hard to stick to your goal you gotta do what you gotta do! I have found that meal prepping is the key to my success in living a healthy lifestyle so I wanted to share with you this simple low carb dinner idea.
Philly-stuffed mushroom caps
Step 1: Chop 1/2 green pepper, 1/2 red pepper, 1/2 onion and stems from 4 mushroom caps.
Step 2: Warm a tablespoon or two of coconut oil in a skillet.
Step 3: Saute veggies until tender and remove from pan.
Step 4: Saute 1 1/2 pounds of shaved beef (I find my at the Meijer meat counter) and season with salt and pepper.
Step 5: Once cooked, add a packet of french onion soup mix and 1 cup of water or stock and simmer.
Step 6: After your sauce thickens a bit toss in your cooked veggies and combine. Turn off heat.
Step 7: Stuff filling into portabella mushroom caps and drizzle with a little coconut or olive oil.
Step 8: Bake at 375 until mushroom is tender (or refrigerate overnight until ready to bake).
Step 9: Enjoy (please ignore my sheet pan! Don’t we all have a pan like this LOL)