Peppers

About two weeks ago, Kayte made the chicken sausage stuffed bell peppers. At the time I did not have the ingredients to cook along, but I did today and so I made them. The stuffing for the peppers is absolutely delicious. While the recipe called for chicken sausage and casings to cut up into chunks, what I had was minced chicken sausage so that is what I used.

Well, Kayte did not add in the cauliflower crumbles. I decided I would. They were very bland so they did not upset the flavor of the sausage. I was lucky enough to still have some homemade marinara in my pantry so that is what I made. I only made three so I put them in large muffin pan to bake.

I have enough for two more lunches here. And some leftover stuffing to make cabbage rolls.

You can find the recipe at littlebitsof.com as well as other whole 30 recipes,

Kayte’s blog post is here.

One more dish added to our whole 30 this week. This one made with sautéd shrimp, zucchini, and red peppers. Super simple.

I had cooked my shrimp the night before, so putting this dish together was very quick. You simply stir and sauté the zucchini and pepper strips for about three minutes. Then you add in the shrimp and some garlic. And then you keep it warm while you make a simple lemon sauce of lemon And clarified.

I liked the veggies and the shrimp but I did not care for the lemon sauce. I had served it over 1/4 cup of rice (Food freedom) but only ate part of the rice, because of the lemon sauce

Kayte also made this dish this past week and you can find her post about it here.

The recipe came from Melissa Hartwig’s Whole 30 Fast and Easy (Page 99).