We love Sweet & Sour at our house, but it often is high is sugar and carbs. So I played with several recipes and came up with one that my family loves. We removed the heavy breading and cut the sugar by using Truvia. We also serve it over Cauliflower Rice.
20 oz can Pineapple Chunks, drained reserving the liquid
3 cups Peppers (Green, Yellow, and/or Red)
1 cup Onion
1 cup Carrots
1 1/2 – 2 lbs Meat (Pork, Chicken, or *Shrimp)
1/2 cup Flour
1/4 cup Olive Oil
3/4 cup Truvia One Sugar Blend
1/2 cup Sugar
3 T Cornstarch
1 tsp Chicken Flavor Instant Bouillon
1 cup Liquid (Pineapple Juice + Water)
1/2 cup Ketchup
1/2 cup Vinegar
1/4 cup May Ploy Chile Sauce
1 tsp Minced Garlic
Dice peppers and onions into bite sizes pieces. Slice Carrots into 1/4 inch disks.
For Pork or Chicken, Cube meat if pork or chicken. Add flour to a zipper bag followed by the meat. Toss until the meat is coated. Add oil to wok or large skillet. Cook over medium high heat and cook completely. Add in vegetables, and pineapple until heated thoroughly heated.
In a medium saucepan combine sugar, Truvia, cornstarch, and bouillon. Add remaining sauce ingredients. Cook and stir over medium high heat until thickened and bubbly. Pour over meat and vegetables.
*For Shrimp use cooked, peeled and with tails removed. If fresh add with the vegetables, if frozen add to the sauce as soon as the sauce is complete.
Can be served over rice, cauliflower rice, or noddles. We prepared and served it with cauliflower rice.
I grew up eating stuffed peppers and tried several different recipes, but didn’t find one that was just right until I combined a couple of them to create this one.
6-10 Medium to Large Bell Peppers
1/2 cup Water
1 Medium Onion
1 1/2 lbs Ground Beef
2 cans Fire Roasted Tomatoes
2 T Italian Seasoning
2 cups Cooked Brown Rice
2 – 3 cups Shredded Cheese
Preheat oven to 350 degrees.
Place water in the bottom of casserole dish that fits the number of peppers you have. Remove top and seeds from the Bell Peppers. Place upside down in casserole dish.
Microwave for 3 minutes on HIGH. Drain all excess water from casserole dish.
Chop onion into bite size pieces. Brown onion and ground beef together.
Stir in tomatoes and Italian Seasoning.
Stir in rice and 1 cup cheese.
Stuff filling into each pepper.
Bake for 25 minutes. Top each pepper with cheese. Bake additional 5 minutes.
Let stand 10 minutes before serving.
These are an easy quick meal. We like to change it up with different meats and cheeses. Ham & Swiss, Roast Beef & Cheddar, Turkey and Munster.
18 – 24 King Hawaiian Rolls
1 – 2 lb Meat (Depending on how thick you like your sandwich)
1/2 – 1 lb sliced cheese
4 – 8 T Honey Mustard (We love Sweet Baby Rays)
1/2 cup Butter
1 tsp Minced Garlic
1 T Dehydrated Onions
Pre-heat oven to 350. Slice Rolls, spread honey mustard on one half of each roll. Cover with meat and cheese. Put the top on. Melt the butter and add garlic and onions. Brush butter mixture on top of each roll. Bake for 10-15 minutes until hot and the garlic and onions are browning.
We both group up with beef stroganoff, but we new could improve it. You can do ground beef rather then the Swedish meatballs.
1 Large Onion
4-8 T Olive Oil
16 oz Sliced Mushrooms
1lb 10oz Bag Frozen Swedish Meatballs
2-10 oz Cans of Cream of Mushrooms Soup
1 3/4 cup Sour Cream
3 cups Wide Egg Noodles
In a large stock pot boil a gallon of water. One water is at a rolling boil add noodles and cook for 8 minutes. Drain water and in 2 T olive oil.
While water is boiling and noodles are cooking prep remaining ingredients. Slice onion. In a heavy skillet use 2 T olive oil to caramelize onions. Remove from pan.
Using the same skillet brown mushrooms in 2-4 T olive oil. Remove from pan.
Using the olive oil remaining in the pan brown meatballs and cook to 165 degrees internal temperature. Remove from the pan.
Add soup and sour cream to pan and mix well. Add in onions, mushrooms, and meatballs.
Serve over noodles.
Anyone who knows us knows we love our Tri Tip. We love it on it’s own, on salads, and recently Joseph decided to try it on a sandwich. This turned out better then he planned.
Beef Tri Tip
1 cup Beef Broth
Baguette or Hoagie Buns
To start with you will need to have a Beef Tri Tip. Refrigerate the Tri Tip until completely cooled. APlace in the freezer for 20 minutes to make it easier to slice. Use a meat slicer or electric knife to slice thin.
Make Au Jus.
Place 1 cup of beef broth in the bottom of a pan with streamer basket. Place Tri Tip on the streamer basket and steam for 2-3 minutes
Serve Au Jus in a small bowl. Place meat on bread and serve.
Au Jus Ingredient
2 T Unsalted Butter
2 T Flour
2 cups Beef Broth
Au Jus Directions
In a sauce pan melt butter. Use a wire whisk to stir in flour. Whisk in beef broth until smooth and starts to thicken slightly.
We love a good hardy lasagna for dinner at our house. It is definitely a comfort food. We generally serve it with salad and garlic bread.
1 Box of Wide Lasagna Noodles
2 cup Ricotta Cheese
1 cup Cottage Cheese
5-6 cups of Chunky Freezer Spaghetti Sauce
3 cups Shredded Mozzarella Cheese
Preheat oven to 350 degrees. Prepare noodles as directed on the box. Mix ricotta and cottage cheese together and set aside. Place a think layer of spaghetti sauce approximately 1 cup on the bottom of a 9 x 13 casserole dish. Cover the sauce with a layer of noodles. Cover noodles with the ricotta cheese and cottage cheese mixture. Sprinkle with 1 1/2 cups mozzarella cheese. Add the next layer of noodles. top with 2 cups of sauce. Top with noodles and top with remaining 2 cups of sauce. Bake for 30-40 minutes until bubbling. Top with 1 1/2 cups mozzarella cheese and bake for 5 more minutes.
Place a think layer of spaghetti sauce approximately 1 cup on the bottom of a 9 x 13 casserole dish. Lasagna Roll ups. Spread 2 T ricotta cheese and cottage cheese mixture onto a 3/4 of each lasagna noodle and sprinkle with mozzarella cheese. Starting on the side with the cheese and roll up. Top with 2 cups of sauce. Bake for 20-30 minutes until bubbling. Top with 1 1/2 cups mozzarella cheese and bake for 5 more minutes.
Macaroni & Cheese is a comfort food for me. I have played around with different recipes for years before coming up with the this one. It has been a family favorite for over 15 years. My family prefers it baked.
4 T Butter
4 T Flour
1 tsp Pepper
1 tsp Salt
1 tsp Onion Power
2 cups Milk
1 tsp Minced Onion
1 cup American Cheese
1 cup Sharp Cheese
1 cup Colby Jack Cheese
6 cups Cooked Macaroni
Cook your macaroni while preparing sauce. In a large stock pot melt butter. Combined flour, pepper, salt, and onion powder. Whisk into butter creating a paste. Whisk in milk and garlic, continue whisking until it starts to thicken. Add cheeses and whisk until all the cheese is mixed in and smooth. Stir in macaroni.
Pre-heat oven to 350 degrees. Pour mac & cheese into a casserole dish and top with 1 1/2 cup Panko breadcrumbs. Bake for 30 minutes.
It also bakes well in a dutch oven.