Roasted (Air Fryer) Stuffed Poblano Peppers

Quick, easy, clean, and tasty! First time roasting peppers in my air fryer and it turned out great. You can cook more than one pepper in the air fryer at a time, the time might need to be adjusted.

Ingredients

1 poblano pepper

Meats2u Shredded Chicken

1/4 avocado

1/2 lime

Optional:

Salsa

Bolthouse Farms Cilantro avocado yogurt dressing

Instructions

1. Prepare crockpot Chicken ahead of time recipe here but don’t add sauce after cooking.

2. Cook pepper 400 degrees for 6 min, flip and cook another 6 min.

3. Peel off skin and cut slit down center from stem to bottom (don’t cut through both layers.)

4.Stuff with chicken and top with avocado slices and squeeze fresh lime on top. Add other fixings you see fit and enjoy!

Crockpot shredded chicken

This has easily become one of my favorite and quick ways to prep a good amount of chicken for my boyfriend and I especially since we are so busy with our hectic work schedules

It was nice to dust off my crockpot that I was not using at all anymore and it’s gotten to the point where we actually think we want to get a second one just to make even more!

This recipe can be used with basically any sauce that you like depending on what you were going to be adding your chicken to our use the shredded chicken on top of salads, tacos, rice, etc. Because it is extremely versatile and easy to eat cold if you are one of those people who are always on the go.

Ingredients:
Instructions:

1. Place defrosted chicken breast in crock pot. Add as much broth to fully cover chicken and a little bit more I usually use about 3/4 of a carton

2. Cook on high for about three hours or low for six just depending on how long you are going to be leaving your crockpot.

3. Once cooked, drain excess liquid and let it cool down. You can either use a hand mixer or two forks (pull forks in opposite direction)to shred the chicken.

4. Transfer to a large container add your favorite sauce, salsa, or leave unseasoned and add sauce later!

Mix well and store for up to about 3 days.

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Chunky Meats2u Shrimp Burgers

Burgers:

• 1 pound @meats2u shrimp, shelled and deveined

https://meats2u.com/product-category/seafood/?aff=kelsey&coupon=VIPKELSEY

• 1 egg

• 1/4c chopped cilantro

• 2 tbs minced garlic

• 1/2 cup Panko

• 1/2 jalapeno pepper, seeded and chopped

• 1 large shallot, minced

• 1 tsp salt & pepper

• 1/2 cup red pepper, chopped small

Aioli

• 1 avocado,

• 1/2 c plain greek yogurt

• 1 tbs fresh lime juice

• 2 tbs minced garlic

• 1/2 jalapeno pepper, seeded and chopped

• 1/4c chopped cilantro

• 1 tsp salt & pepper

Instructions

Burgers

• Divide the shrimp in half. Coarsely chop one half and set aside. Put half in a food processor. And grind to a coarse puree. Add in egg, shallot, cilantro, jalapeño and garlic to processor. Process until smooth. Sprinkle mixture with breadcrumbs and process again. Transfer contents of food processor to a bowl & add coarsely chopped shrimp and red pepper. Season with salt and black. Mix well. Form burgers and chill for 1 hour (covered).

• Heat oil in a heavy skillet. Fry the shrimp burgers until golden, about 3 minutes per side, depending on thickness. Drain on paper towels.

Avocado Aioli

• Remove peel and seed of avocado and scoop into food processor.

• Add greek yogurt, lime juice, garlic cloves, jalapeno, cilantro, salt and pepper. Process until smooth.

• Place in a dish, cover and chill for an hour.

Low Carb Lemon Pepper Chicken “Fried Rice”

So I know that utilizing cauliflower instead of rice is not headline news but I feel like I do often forget how much it is a great filler when you are on a low-carb diet and looking to fuel up!

I am not a huge fan of cauliflower unless it’s roasted, mashed or riced. A lot of people who are on the keto diet or just in general are looking to keep their carbs low definitely should take advantage of incorporating “Riced cauliflower” into their meals. I find it at Trader Joe’s or Sprouts!

I decided to make a lemon pepper fried rice and seriously it was one of the best things I have made since I have been back on my meal plan! A great guilt-free way to enjoy fried rice! If you enjoy making more of a classic version, you can always add peas, carrots, & liquid aminos instead! I will probably make another version of this with some shrimp in the future!

Ingredients:

Directions:

1. Pre-cook your chicken. I decided to cook it in a crockpot or you can go ahead and bake it however you please! Chop or shred and set aside to add at the end. It’s also to just add top if you are counting your protein intake After the rice is cooked to your own portion (that’s what I do)

2. In a large skillet heat olive oil. Then add package of Riced cauliflower. Cook on high heat too quickly crisp up the cauliflower so it doesn’t get soggy for about 2 min.

3. Drizzle in egg whites and once they are not translucent, stir in broccoli with any other veggies you would like to incorporate!

4. Add Chicken and enjoy!

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Low Carb Zucchini Lasagna

I love the cheesy carb-loaded goodness of my Italian family roots just as much as the next person BUT my waistline, not so much!

I have substituted zucchini noodles previously when I made an enchilada style dish and it was absolutely amazing so I decided to try it with a lasagna dish!

Although I am I’m not sure what my grandpa would think about me subbing zucchini for noodles but for me it was absolutely delicious! I was worried about the dish being too soggy because there is a lot of moisture in the zucchini but I didn’t have any issues.

Traditionally I like to make my family recipe tomato sauce but I’m trying to make these recipes short and easy!

 

 

Ingredients:

  • 1 jar of pasta sauce
  • 3 large zucchini
  • 1/4 c shredded mozzarella cheese
  • 1 large egg
  • 20 oz ricotta cheese
  • 3 cups baby spinach
  • 1 pack of Meats2u House Seasoned Chicken*
  • Pink Himalayan salt
  • Pepper
  • Oregano
  • 2 Tbs Fresh Basil
  • Olive oil cooking spray

*Pre-cook your defrosted Meats2u Chicken in a crockpot for about 2.5-3 hours, drain, and shred with an electric mixer

You will also need a 9×13 baking dish and a Y peeler

Directions:

1. In a mixing bowl combine ricotta cheese and egg with fresh basil, 1/4 tsp oregano, and pinch/salt pepper. Refrigerate until ready to assemble

2. Using a Y peeler make thick noodle like strips with your zucchini, set aside.

3. Lightly grease your deep 9 x 13 pan and preheat your oven to 375°

4. To assemble have your chicken, Baby spinach, cheese mix, and sauce ready to go. Starting with the zucchini noodles line them along the bottom of the pan (2 Columns lengthwise seems to work best). Then top with ricotta cheese and spoon the pasta sauce over the top. Add your shredded chicken and top with baby spinach. Repeat one more time.

5. Your final layer should be a layer of zucchini topped with a bit of pasta sauce and sprinkled lightly with the mozzarella cheese. You can add the shredded cheese to each layer but I am trying to keep this low fat! Who doesn’t love cheese though?

6. Top with foil and bake in preheated oven for 25 minutes. Remove foil, and bake for an additional 25 minutes to allow cheese to brown. Serve warm!

 

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Eggs Florentine: Protein Style

If you have been following me for a while then you would know that I absolutely love breakfast and brunch! Breakfast is definitely a meal where it’s easy to load up on the carbs and sugars so often times I try to find more “leaner” alternates to enjoy. One of my absolute favorite breakfast dishes is Eggs Benedict. I decided to make a high protein alternate to Eggs Florine utilizing one of my favorite items from Meats2U, their chicken breakfast patties!

Just look a that yolk drip…

Ingredients:

1 pack Meats2u Breakfast Sausage patties – defrosted

1 Small bag baby spinach

4 Eggs

Pinch of paprika to garnish

2 tsp. White wine vinegar

Spray olive oil

Pink Himalayan Salt (or regular)

Pepper

1 tsp lemon juice

Directions:
1. In a medium sauce pan fill 3/4 way full with water. add vinegar. Bring to a simmer over medium-high heat.
2. While you are waiting for the water to boil, in a well oiled cast iron skillet (preferable but you can use a regular skillet) cook your defrosted Meats2u Breakfast Patties. Cook on each side 3-6 min.
3. Carefully, using the handle of a wooden or silicone cooking utensil, swirl the water in a clockwise motion into a small whirl pool is created. Gently break egg into the water. Lower the heat to medium low and simmer until the eggs are just set, about 3 minutes. The yolks should still be runny. Remove the egg from the water with a slotted spoon and set aside on a warm paper-towel-lined plate. Meanwhile, in a medium skillet sauté your spinach and lemon over low heat. We all know that we start off with a huge pile of spinach in end up with nothing so make sure you sauté the whole bag. Season with salt & pepper.
5. Time to assemble: Place or sausage patties on a plate them top with a generous helping of spinach, and finally add your poached egg. Garnish with paprika. Enjoy!

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