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6 Green Peppers, tops cut off, de-seeded and de-veined.
500g ground Turkey
180g long grain White or Brown Rice
100g Onion, diced
2 cloves garlic, minced
450g canned stewed Tomatoes
250g Beef Broth
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Italian Seasoning
1/2 teaspoon Thyme
1/4 teaspoon Nutmeg
On the stove, brown the meat, then add the onion and cook until they are clear-ish, adding the garlic and cooking for another minute. Allow to cool 15 to 20 minutes.
In a bowl, combine the meat mixture with the rice and seasonings, 1/2 of the stewed tomatoes, and the seasoning.
Pack each pepper with the mixture, then set in the slow cooker.
In a bowl, combine broth, Tamari, and the rest of the tomatoes. Combine well and pour over the peppers.
Cook on low for 8 hours.
Cal - 177, Carbs - 17.0g, Protein - 15.9g, Fat - 5.8g, Fiber - 2.5g
1kg Ground Chicken
90g Panko Breadcrumbs or generic Breadcrumbs
2 tbsp. Coconut Flour
2 large Eggs
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/2 teaspoon Cumin
1/2 teaspoon Coriander
1/2 teaspoon Sweet Paprika
1/2 teaspoon Ginger
1/2 teaspoon Turmeric
1/2 teaspoon Red Pepper Flake
1/4 teaspoon powdered Ginger
1/4 teaspoon Nutmeg
1/4 teaspoon Fenugreek
1/4 teaspoon Allspice
2 Green Onions, thinly sliced
1 tbsp. Coconut Oil
2 Garlic cloves, minced
250ml Chicken Broth
60ml Red Wine Vinegar
In a large bowl, combine the chicken, breadcrumbs, eggs, flour, spices, and onion. set aside for at least half an hour.
Melt the coconut oil in the slow-cooker on high, then add the garlic, stir and let warm until the meatballs are ready to be added.
Form meat ball with about 2 tbsp. of the mixture, packing firm, but not too firmly.
Add the meatballs to the slow- cooker. Stir to coat with oil. Cook for one hour.
Drop the temperature to low, add the brother and vinegar, and cook for 5 to 6 hours.
Cal - 411, Carb - 14.4g, Protein - 49.4g, Fat - 15.7g, Fiber - 2.6g