I LOVE a good cheesesteak... I mean who doesn’t? So, I jumped at the chance to try out the Philly Cheesesteak Stuffed Peppers. It was easy and delicious. I didn’t even miss the bread. WHAT I USED: 1 pound ground beef 4 medium bell peppers (I used one red, orange, yellow, and green) Portobello Mushrooms 1/2 cup red onions, chopped Sweet Peppers Hot Peppers 1 tbsp olive oil Provolone cheese Seasoning: I used Pink Himalaya Salt, Black Pepper, Crushed Red Pepper, Mrs Dash (original blend), Oregano WHAT I DID: 1. Preheat oven to 350 degrees 2. Cut the peppers in half and remove inside. Place in a microwave-safe baking dish, cover and cook for 3-4 minutes, depending on your microwave. 3. Heat a pan over medium heat. When hot, add oil and swirl to coat the pan. Stir in onion and mushrooms. 4 Add the ground beef to the pan, breaking it up while cooking. Season with your favorite seasonings. 5. Season the peppers. Place cheese in the bottom of each pepper and evenly divide the ground beef stuffing among them. 6. Bake for 20-25 minutes.

I was having the most ferocious snack attack and decided to try out this recipe for Pecan Pie Mug Cake. Five words: I’M SO GLAD I DID! This is simply delicious, low carb, keto and so easy to make. This recipe created approximately two mug cakes. *As a note: I am not a chef. I'm just a country girl who wanted to live a healthier lifestyle and achieve the body I've always wanted by the time I turn 40 in 5 months. I started posting my videos because women around the world were asking me how to cook the dishes I was posting. WHAT I USED: For The Mug Cake: 1 egg 2 tablespoons almond flour 2 tablespoons coconut flour 2 tablespoons Sugar-Free Syrup 1 tablespoon butter, melted 1 tablespoon Golden Monk Fruit 1/2 teaspoon baking powder pinch of salt For Pecan Pie Cake Topping: 1/4 cup chopped pecans 1 tablespoon cold butter, cut into cubes 1 tablespoon Sugar-Free Syrup HOW I DID IT: 1. In a small bowl combine all ingredients for the mug cake in a small bowl and mix together. 2. Pour mug cake batter in a large mug or into 2 ramekins (Spray them with cooking spray. I used coconut oil spray). I filled my ramekin halfway. If you fill it to the top, it will overfill once you bake/microwave it. 3. Microwave for 60 seconds to 1.5 minutes. Each microwave varies, but you basically want your cake to rise and set in the middle. Remove from microwave (be careful it will be HOT!) to let it cool. NOW IT'S TIME FOR YOUR TOPPING 4. Combine all TOPPING ingredients in a bowl and mix them together. It will look chunky and that's totally ok. 5. Add pecan topping on top of the mug cake and microwave until the butter has melted. I started with 30 seconds and ended up adding an additional 30 seconds because my butter wasn't all the way melted. So microwave in small increments so you don't dry out your cake.

Using leftover items in your kitchen you can put together a quick and nutritious meal for you and your fam❤️ It is so quick I cooked this during a Facebook Live.