Taco stuffed peppers

Ontario has amped up its restrictions to the Covid virus outbreak. As of today, all non-essential businesses will be shut down. This is such a surreal time. I'm lucky I can stay in and am grateful for all the people that still have to go to work to keep the basics of the Country going.

So I'm using up what I have, trying not to waste any food since there still seems to be significant shortages at the grocery stores.

I've made these peppers once before but I didn't write it down so I had to look everything up again. They were really good and one was plenty. I think I can freeze the rest. I'm going to give it a whirl anyway.

Taco Seasoning
1 Tbsp chili powder
1/2 Tbsp cumin
1/2 tsp onion powder
1/4 tsp garlic powder
1/2 tsp seasoning salt
(That's what I used)


1 onion, chopped and browned
1 lb ground beef browned.
Stir in some water (about half a cup?) and seasonings
Add almost one full can of tomato sauce.
2 peppers, split in half
Meanwhile cook about 1.2 cup of Minute Rice (or your favourite rice)
Add to meat mixture when cooked.

Portion into pepper halves. Bake at 350F about 45 min. I covered mine with foil and then baked it about another 5 min at the end after I sprinkled on some cheese.

Chicken Tenders

It was the Holiday weekend and I was out of bread crumbs so by necessity I searched the Internet and found this Keto - friendly recipe and it was DELICIOUS! I used chicken tenderloins but you could easily cut up chicken breasts. This recipe was flavourful and delicious.

Chicken Tenders
2 pounds chicken tenders
1 cup grated parmesan cheese
2 Tbsp Parsley minced
1 Tbsp dried oregano
1 Tbsp paprika
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1/2 cup butter

Preheat oven to 350F.
Combine all dry ingredients and set aside.
Line baking sheet with foil.
Melt butter in a shallow dish
Dip each tender in butter, then roll in seasoning mixture.
Place on pan and bake for 20 to 30 minutes or until chicken is cooked through

Brunch Casserole

Even though this is technically a "keto" recipe, I thought Brunch casserole sounded more user friendly and it's my blog so I can re-name at will.
I made this recently for an amazing weekend/week away with my peeps and I thought it was delicious enough to post AND make again.
I plan on making it and cutting it up into squares to pull out for a quick breakfast dish. I like the fact that it sneaks in quite a few veggies as well.

I just snapped one blurry photo. Perhaps when I make it again, I'll get a better pic.

Brunch Casserole
2 eggs
1 1/2 cups egg whites ( I just used whole eggs, I also added about 1/2 cup of milk)
1 package frozen spinach, thawed and drained well
6 slices bacon, cooked and crumbled
1 cup sliced mushrooms
1/2 cup red onion, diced
1/2 green pepper, chopped
1/2 red pepper, chopped
1 1/4 cup cheese grated ( I used cheddar)
salt and pepper to taste

Preheat oven to 375F. Spray a 9x13 baking dish.
Add the chopped veggies (excluding spinach to saute pan and cook until soft.
Add the veggies to bottom of dish. Add spinach.
Whisk eggs in a small bowl. Season with salt and pepper. Pour the egg mixture over the veggies. Create an additional layer by sprinkling cheese, then cooked bacon bits.
Bake for 35 min and enjoy.
 Keeps well in fridge. I'll let you know how it freezes.