Microwave riced cauliflower. 

Cut the tops of off of a few red, yellow, or orange bell peppers. Take out the seeds. Reserve the tops. Put a sprinkle of instant brown rice in the bottom of each pepper.

Dice 1/2 sweet onion and the tops of the peppers.

Saute peppers and onions. Add in 1 pound ground turkey, salt, pepper, cumin, chili powder. 

Add in the cauliflower rice and some frozen corn. 

Add ~2 TBSP tomato paste. 

Mix everything. 

Fill the bottoms of the peppers with the mixture. 

Put the peppers in the slow cooker for about 2-4h. 

In a ceramic stovetop-ready and oven-proof dish...

Bottom layer: Chicken. Cut chicken into bite-size pieces and saute in olive oil, with salt and pepper, until just cooked through. Add a dash of curry powder.

Next layer: Broccoli. Microwave steamable broccoli. Drain in colander, squeeze lemon over it, and season with salt.

Top layer: Cheesy cauliflower rice. Steam frozen riced cauliflower in microwave. Meanwhile, mix 1T butter with 1T coconut flour in pan over med. Add about 1/4c milk (making a faux roux), stirring to make a sauce. Add in a few tablespoons cream cheese. Season with salt, pepper, and curry powder. Mix in the cauliflower rice. Should be kind of a thick paste; spoon on top of the broccoli.