Tag Archives: Red Bell

No Potato Salad


Craving for potato salad but on a low carbohydrate diet? Try this delicious adaptation. It has all the flavor of real thing without the carbs. The rich texture of the green beans combined with tangy dressing  satisfy the worst of cravings!
Replace regular mayo for canola oil mayo to make it soy-free.

Ingredients: (8 servings)

1 lb green beans chopped into half inch pieces
1 medium red onion, chopped
1 orange (or red) bell pepper, chopped
1/3 cup olive oil
1/2 cup canola oil mayonnaise
salt & pepper to taste

Place water in a large pot, salt the water and bring to a rolling boil. Add the green beans and let cook for 8-10 minutes or till they are cooked but still crisp.
Place the raw onion in a large mixing bowl, drain the green beans and add to the onions, mixing well. The heat of the beans will cook the onions slightly. Add the bell pepper, salt and pepper to taste. Add the olive oil and stir well. Incorporate the mayo. You may add some mustard or vinegar if desired. Serve warm or set the mixture aside till it cools. It can be made ahead and will keep 2 days in the fridge.

Easy Low Carb Chile


BRRRRRR it’s cold outside just in tim for this simple chile. How can something so good be low carb? It’s done Texas style…with NO BEANS! 

This is a hearty dish that stores well for a couple of days. The best part is that you can adjust the heat to your taste.

Use cayenne, ground chipotle, Anaheim or simple hot sauce if you are in a jam!

3 tsp canola oil
2 Lbs ground or chopped sirloin
1 large onion chopped
1 yellow, orange or red bell pepper chopped into quarter size cubes
2 cloves garlic, roughly chopped
1 large can of crushed tomatoes
chili powder ( enough to your taste)
1Tbs ground oregano
salt and pepper to taste
HOT pepper ( to taste)
Shredded cheese and chopped green onion to top off

In a large skillet, heat the oil and cook the onions and the chopped peppers till onions are translucent.
Remove from skillet and set aside.
Add meat to the same skillet, and add chili powder, little by little, as you brown.
How much ? you may ask, just enough so it smells right. About 1/4 to 1/2 cup Add salt and pepper to taste.

Once all meat has browned, add the cooked onions and peppers, the tomatoes and the hot pepper.

Let cook on low heat for 20- 30 minutes till it “becomes chile”.

Serve in a bowl topped with shredded cheese and chopped green peppers.

A trick of the trade: if you added TOO much spice, add a little sugar and cheese to the chile ( it should cool it off)