We love stuffed peppers, but it takes a lot of time to put them together. This is our solution.
*I forgot to take pictures of it plated.
2 T Olive Oil
1 – Medium Onion
2 T Minced Garlic
1 1/2 lbs Ground Beef
4-6 Green Bell Peppers
2 – 15 oz Cans Fire Roasted Diced Tomatoes
1 – 8.8 oz Bag Uncle Ben’s Ready Spanish Rice
1 cup Colby Jack Cheese
2 cups Mozzarella Cheese
Dice Onions and peppers into bite size pieces.
Preheat oven to 350 degree.
In a large skillet saute onions and garlic in olive oil. Add in ground beef and brown.
Add in pepper and saute for 5 minutes. Pour into 9X13 casserole dish. Stir in tomatoes and rice. Stir in colby jack cheese.
Bake for 30 minutes. Top with mozzarella cheese.
Over Spring Break we went to Washington to visit friends. One morning they served Hatch Chili Quiche. It was amazing and the inspirations for this recipe.
12 oz Shredded Hash-browns
4 oz Cream Cheese
2 cup Sharp Cheese (Shredded or Cubed)
1 cup Bacon or Ham Cubed
1 cup Roasted Hatch Chilies Peeled and Chopped into bite size pieces
Preheat oven to 400 degrees.
Place Hash-browns in 9X13 pans and bake for 10 minutes. While Baking combined remaining ingredients. Using a measuring cup press the Hash-browns flat in the pan to make the crust. Pour remaining ingredients over the top. Bake for 20-30 minutes until golden brown and a toothpick comes clean.
We love playing with flavors at our house. This sauce is a family creation for our Father’s Day Dinner.
2 T Olive Oil
1 T Garlic
1 1/2 lbs of Raw Peeled & Tailed Shrimp
12 oz Diced Chicken Thighs
1 T Olive Oil
1 cup Chopped Onions
1 cup Sliced Mushrooms
Red Alfredo Sauce
2 cups Green Beans (cut into bite size pieces)
1 cup Zucchini
Dice chicken thighs. Cut vegetables. In a large saute pan on medium heat add olive oil, garlic and shrimp. Cook until shrimp is pink. Remove from pan and set aside.
Add diced chicken to pan and cook completely. Remove and set aside with shrimp.
Saute onions and mushrooms in 1 T olive oil. Remove from pan and set aside.
Make Red Alfredo Sauce in pan.
Add Shrimp, Chicken, Onions, Mushrooms, Green Beans, and Zucchini. Simmer for 10 -15 minutes for vegetables to cook.
Serve in a bowl and sprinkle with Parmesan Cheese.
This sauce was created for Grilled Chicken Gorgonzola Gnocchi. It is also good as a pizza sauce and over vegetables.
3 T Butter
3 T Flour
1/4 tsp Black Pepper
Pinch of Salt
2 Cups Half & Half
1 1/2 cup Gorgonzola Cheese
1/2 cup Shredded Parmesan Cheese
- Melt butter in medium sauce pan over medium heat.
- Stir in flour until smooth.
- Wisk in half & half and cook until it coats the wisk and begins to thinken.
- Wisk in gorgonzola cheese until smooth.
- Wisk in parmesan cheese until smooth.
We love Greek Gyros! About 3 years ago we started making Chicken Gyros. Joseph did an upgrade to lettuce boats to support our healthy lifestyle. We are not listing measurements for this recipe.
Caesar Cardini’s Light Greek Vinaigrette
Boneless Skinless Chicken Thighs
Marinade chicken in Caesar Cardini’s Light Greek Vinaigrette for 8 hours. Grill Chicken. Fry tomatoes in case iron pan. Saute Onions. Saute mushrooms. Chop up chicken. Assemble all ingredients in a romaine lettuce leaf.
We love Yorshire Pudding and Toad in the Whole, but one of our children has developed a gluten allergy, so we are trying alternatives to wheat flour at our house. Our first attempt was close, but not quit the right balance. This recipe can be done with breakfast sausage served on its own or with syrup or with Irish Sausage severed with pork gravy. You can also make it into individual servings by transferring the meat into muffin tins.
1 lb Sausage
3/4 cup Whole Milk
3/4 cup Arrowroot
pinch of Sea Salt
Preheat oven to 400 degrees. In a 14-16 inch cast iron skillet brown the sausage. Place pan with sausage in the preheated oven for 3 minutes.In the blender combined eggs, milk, arrowroot, and salt. Blend until well combined approximately 2 minutes. Pour mixture over the sausage and cook for 20-25 minutes until golden brown. Remove from pan and allow to cool for 5 minutes before serving. Cut into 8 slices.
Carbs 15.9 g
I was introduced to the concept of Egg Roll in a bowl from my sister-in-law. We enjoyed playing with the ingredients to come up with an amazing flavor.
1 T Olive Oil
1/2 cup Chopped Onions
1/2 cup Chopped Mushrooms
1 lb Ground Meat (Pork, Chicken, or Turkey)
1/2 cup Teriyaki Sauce
1 T Fish Oil
1 tsp Chinese 5 Spice
10 oz Cole Slaw
6 oz Shredded Brussels Sprouts or Broccoli Slaw
Saute onions, and mushrooms with oil in a wok or large skillet. Add ground meat, teriyaki sauce, fish oil, and Chinese 5 Spice and brown. Once meat is browned, add eggs stirring until cooked completely. Add slaw and cook until slaw is tender. Serve with your favorite sauce. (Sweet & Sour, Peanut Sauce, or Sweet Chili Sauce)
I grew up with roll up sandwiches for family outings. But I wanted to take the flavor up a notch so when I make them I add in Basil Essential Oil, Garlic and Onion.
2 – 8ct tube Cresent Roll Dough
1 lb Deli Sliced Ham
8 oz Cream Cheese softened
1 toothpick swirl* of doTerra Basil Essential Oil
1/2 tsp Minced Garlic
1 T Dehydrated Onions
1/2 Shredded Cheese
Preheat oven to 375 degrees. Place cream cheese in a glass or ceramic bowl. Dip a toothpick into the basil essential oil and swirl it around in the cream cheese. Add garlic, onions, and cheese and stir well.
Stack 2 slices of ham. Smear 1 T of cheese mixture on half of the ham. Roll ham starting at the cheese covered side. Roll crescent dough around each ham roll. Place on a parchment paper lined baking sheet.
Bake for 10-14 minutes until golden brown. Allow to cool for 2-3 minutes before eating. Or cool completely and store in refrigerator until serving.
*The toothpick method
1 toothpick dip = dip a toothpick into the essential oil and dip it once into the recipe
1 toothpick swirl = dip a toothpick into the essential oil and swirl it around in the recipe
1/2 drop – Drop an essential oil onto a spoon, then use the tip of a sharp knife to obtain the desired flavor
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.