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Unstuffed Peppers

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Course Main Dish
Cuisine American
Category FP FC NC
Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Instructions
  1. Saute vegetables and garlic
  2. Cook turkey and crumble
  3. Combine vegetables, garlic and turkey in skillet
  4. Add Mrs. Dash, oregano, tomatoes, broth and spinach
  5. Bring mixture to a boil and add the brown rice
  6. Cover and simmer for 5 minutes
Course Main Dish
Cuisine American
Category FP FC NC
Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Instructions
  1. Saute vegetables and garlic
  2. Cook turkey and crumble
  3. Combine vegetables, garlic and turkey in skillet
  4. Add Mrs. Dash, oregano, tomatoes, broth and spinach
  5. Bring mixture to a boil and add the brown rice
  6. Cover and simmer for 5 minutes
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Recipe Notes

Modifications

We prefer Red Gold or Hunts as the use slightly less sugar.

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Shrimp Enchiladas

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Course Main Dish
Cuisine Mexican
Category FP FC
Prep Time 15 minutes
Cook Time 35 minutes
Servings
servings
Instructions
  1. Preheat the oven to 350 degrees.
  2. Lightly grease a 9X13-inch dish and set aside.
  3. Saute red pepper, onion and green pepper in 2 MCT Oil until crisp-tender. Add oregano, salt, garlic powder, pepper, cayenne pepper, and Carbquick; blend well and cook, stirring constantly for about a minute.
  4. Whisk in the milk and continue cooking for 3 minutes or until slightly thickened. Add the cheese; stir until melted. Add sour cream, stir to blend. Set aside.
  5. In another skillet, add 2 tablespoons MCT Oil. Saute onion in the oil until translucent and soft, 3-5 minutes.
  6. Add the shrimp and cook until the shrimp are pink (don't overcook or the shrimp will be tough).
  7. Add chopped tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle a bit of cheese on top of shrimp mixture.
  8. Roll the enchiladas up tightly. Arrange seam side down in a 9X13-inch glass baking dish.
  9. Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.
  10. Bake at 350 degrees for 30 to 35 minutes.
Course Main Dish
Cuisine Mexican
Category FP FC
Prep Time 15 minutes
Cook Time 35 minutes
Servings
servings
Instructions
  1. Preheat the oven to 350 degrees.
  2. Lightly grease a 9X13-inch dish and set aside.
  3. Saute red pepper, onion and green pepper in 2 MCT Oil until crisp-tender. Add oregano, salt, garlic powder, pepper, cayenne pepper, and Carbquick; blend well and cook, stirring constantly for about a minute.
  4. Whisk in the milk and continue cooking for 3 minutes or until slightly thickened. Add the cheese; stir until melted. Add sour cream, stir to blend. Set aside.
  5. In another skillet, add 2 tablespoons MCT Oil. Saute onion in the oil until translucent and soft, 3-5 minutes.
  6. Add the shrimp and cook until the shrimp are pink (don't overcook or the shrimp will be tough).
  7. Add chopped tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle a bit of cheese on top of shrimp mixture.
  8. Roll the enchiladas up tightly. Arrange seam side down in a 9X13-inch glass baking dish.
  9. Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.
  10. Bake at 350 degrees for 30 to 35 minutes.
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Recipe Notes

Modifications
You may add some lettuce if you like.

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Stuffed Franks

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Course Main Dish
Category LP+(FC)+NC
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Instructions
  1. Preheat oven to 350 F.
  2. Peal and cook potato. Mash potato adding milk, salt and pepper.
  3. Split open hot dogs. Squirt mustard down middle of each hot dog.
  4. Stuff hot dogs with potato mixture.
  5. Cut up cheese into two slices. Put a slice on each hot dog.
  6. Sprinkle with paprika; cook in oven 15-20 minutes or until cheese is melted.
Course Main Dish
Category LP+(FC)+NC
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Instructions
  1. Preheat oven to 350 F.
  2. Peal and cook potato. Mash potato adding milk, salt and pepper.
  3. Split open hot dogs. Squirt mustard down middle of each hot dog.
  4. Stuff hot dogs with potato mixture.
  5. Cut up cheese into two slices. Put a slice on each hot dog.
  6. Sprinkle with paprika; cook in oven 15-20 minutes or until cheese is melted.
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Recipe Notes

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Serve with a FC like butternut squash fries.

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Mexican Breakfast Wraps

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Course Breakfast
Category FP+FC
Prep Time 15 minutes
Cook Time 15 minutes
Servings
serving
Instructions
  1. Saute peppers and scallions in MCT oil.
  2. Scramble eggs and add peppers and scallions
  3. Add mixture to tortillas and sprinkle with cheese.
Course Breakfast
Category FP+FC
Prep Time 15 minutes
Cook Time 15 minutes
Servings
serving
Instructions
  1. Saute peppers and scallions in MCT oil.
  2. Scramble eggs and add peppers and scallions
  3. Add mixture to tortillas and sprinkle with cheese.
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Barbecue Spaghetti Casserole

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Nutrition Facts
Barbecue Spaghetti Casserole
Amount Per Serving
Calories 407 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 57mg 19%
Sodium 2505mg 104%
Potassium 551mg 16%
Total Carbohydrates 28g 9%
Dietary Fiber 9g 36%
Sugars 8g
Protein 50g 100%
Vitamin A 58%
Vitamin C 53%
Calcium 88%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Dish
Category AA
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Instructions
  1. Cook noodles as instructed on the box
  2. Saute onions and green pepper in MCT oil or zero calorie cooking spray
  3. Combine barbecue sauce, tomato sauce, sour cream, Rotel, cheese, and sauteed green pepper and onion and let simmer until cheese is melted. Add pulled pork and noodles to the sauce. Simmer until heated all the way through
Course Main Dish
Category AA
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Instructions
  1. Cook noodles as instructed on the box
  2. Saute onions and green pepper in MCT oil or zero calorie cooking spray
  3. Combine barbecue sauce, tomato sauce, sour cream, Rotel, cheese, and sauteed green pepper and onion and let simmer until cheese is melted. Add pulled pork and noodles to the sauce. Simmer until heated all the way through
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Nutrition Facts
Barbecue Spaghetti Casserole
Amount Per Serving
Calories 407 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 57mg 19%
Sodium 2505mg 104%
Potassium 551mg 16%
Total Carbohydrates 28g 9%
Dietary Fiber 9g 36%
Sugars 8g
Protein 50g 100%
Vitamin A 58%
Vitamin C 53%
Calcium 88%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Notes

Modifications
You can also make this with shredded chicken if you prefer Serving Size: 1 - 1 1/2 Cups

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