Savory Bok Choy soup

©2012 Dawn Gagnon Photography

Boy Choy is loaded with health benefits and so easy to prepare. It is an ideal side dish but also a tasty and light soup as well.

Ingredients:

• 1 bunch of Bok Choy chopped
• 3 cups of low sodium beef stock
• 1 small onion diced
• 1 1/2 cups of diced mushrooms
• 1/2 tablespoon of red pepper flakes
• salt & pepper to taste
• 3-4 tablespoons low sodium soy sauce
• 2 tablespoons of Worcestershire sauce
• 3 tablespoons of grated Parmesan cheese
• 1 package of bacon (you can also use diced pancetta) cut into two inch lengths

Instructions:

In one large skillet  saute bacon and drain on a towel leaving a small amount of bacon fat in the pan then saute onion and mushrooms. Cook until onions and mushrooms are tender. While pan is  hotm add beef stock and add all of the remaining ingredients: Bok Choy, soy sauce, Worcestershire sauce, and red pepper flakes. Cover pan and let simmer until Bok Choy is translucent. Serve in bowls and sprinkle with Parmesan cheese. This soup tastes great with toasted french bread. Enjoy~

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Baked zucchini with herbs

Zucchini (Photo credit: Wikipedia)

As society grows ever more health conscious, we are always in the pursuit of healthy side dishes that will be great to eat while on a diet. Zucchini has a mild flavor that can be used in so many ways it is a shame to limit it to one recipe. Try this recipe for a diet friendly side dish or a vegetarian meal.

Step one:

On a cookie sheet covered with non stick aluminum foil add two to three tablespoons of low sodium soy sauce and lemon pepper. Sprinkle several tablespoons of fresh or dried parsley and paprika. 

Step two:

Take two large zucchinis and cut individual ½ inch round slices and place on cookie sheet. Once cookie sheet is covered, brush zucchini with melted butter and drizzle soy sauce over all zucchini slices. 

Step three:

Finish with parsley, paprika, garlic powder,salt and lemon pepper on the top of zucchini and bake in preheated oven at 400 F degrees for around 25 minutes. Start checking around 20 minutes.

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Low carb stuffed Bell peppers

Image via Wikipedia

Looking for easy summertime meals that are light, low carb and satisfying? Stuff Bell Peppers fills the bill. One particular benefit of this recipe is that you do not need to use your oven.  If you live in South Carolina and would like to order local low carb products than be sure to check out this site from Anderson, SC : Low Carb Connoisseur. They have a full line of low carb products and because they are local, you're sure to get your order super fast! For more low carb recipes and ideas see: The Low Carb Kitchen.

Ingredients:

2 lbs. lean ground beef
1 medium yellow onion
4 green or red bell peppers
2-3 tablespoons of Extra Virgin Olive oil
1 cup diced/chopped Portabello mushrooms
1 red or yellow bell pepper diced
1 teaspoon of low sodium Soy sauce
1 teaspoon of Worcestershire sauce
seasoned salt (to taste)

Instructions:
In a skillet, brown ground beef, onions,red or yellow diced bell pepper and mushrooms until meat is no longer pink and vegetables are firm but can be pierced with fork. Drain excess grease from ground beef.  Stir in seasoned salt, soy sauce, and  Worcestershire sauce.

The four green or red bell peppers that were reserved for stuffing can now be split lengthwise or you may remove the caps on the top, but this will take an additional amount of microwave time. Make sure to remove seeds and any pith. Place open side down in a microwaveable dish, and cover with plastic wrap. Cook in your microwave for around 7-8 minutes if the peppers are large. Once peppers are cooled you can handle and fill with meat/mushroom mixture. Sprinkle the tops with shredded cheese, either Mozzarella or Sharp cheddar and return to the microwave. heat until cheese melts and serve.
These are a great side dish with grilled Salmon, steak, or chicken.

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