All Posts tagged onion

Recipe Review: Stuffed Green Peppers

 

Recipe Review: Stuffed Green Peppers
 
Recipe credit: www.tasteofhome.com (with slight modification) Stats: Prep time- 10 mins, Cook time- 55 mins, Yield- 4 servings
Ingredients
  • 4 green peppers
  • 6 medium fresh tomatoes (peeled & chopped)
  • 1 medium onion (chopped)
  • 3 celery ribs (diced)
  • 1 cup water
  • 1 can (8oz) of tomato sauce
  • 2 tsp salt, ½ tsp pepper
  • 1 lb lean ground beef (or you could do sausage, ground turkey, shredded chicken)
  • 1 tsp dried basil
  • 1 cup shredded mozzarella cheese (or cheddar)
Instructions
  1. Directions:
  2. Preheat oven to 350.
  3. In a large saucepan, combine tomatoes, onions, celery, tomato sauce, water, salt & pepper. Bring to a boil. Reduce heat & simmer 10-15 mins. Meanwhile, cut tops off of green peppers & remove seeds. Set aside.
  4. In a large bowl, combine ground beef & basil. In a large skillet, saute beef until browned. Dran off excess fat & then Combine with above tomato mixture. Fill peppers with beef & tomato mixture.
  5. Place peppers open side up in a medium baking dish. Bake covered for 25-35 mins. Sprinkle cheese on top & then bake another 10-15 mins (until heated through & cheese is melted & bubbly.)
  6. ENJOY!!!

Review: This recipe was simple & delicious. I am into recipes that add variety to the weekly routine, but also utilize COMMON ingredients! This recipe has been a HIT every time I have made it. It is also reasonable & a recipe that you can modify to fit what you have in your pantry/ fridge. Meat can be of various sorts, as well as the vegetables/ seasonings you use! (For example, if you prefer garlic– use instead of basil.) I would highly recommend this recipe for its speed, simplicity & pure deliciousness. Happy cooking!
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Recipe Review- Chicken Carbonara

Chicken Carbonara
 
Chicken Carbonara over Wilted Spinach and Spaghetti Squash
Author:
Ingredients
  • You Need per person/serving. FN= Family Number
  • 1 chicken breast or 2 thighs (xFN)
  • 2 pieces of bacon (xFN)
  • ½ of a small/medium spaghetti squash (xFN)
  • 3 ounces of spinach (xFN)
  • 3-4 stalks of asparagus (1 bunch per family)
  • 2 tablespoons parmesan (xFN- ½ cup per family of 4- optional)
  • 2 tablespoons heavy cream (xFN- ½ cup per family of 4)
  • 1 tablespoon butter
  • ¼ of an onion (xFN)
  • spices: sea salt, pepper, italian seasoning, garlic powder.
Instructions
  1. Preheat the oven to 400 degrees.
  2. Scrape out the seeds and stringy parts of the spaghetti squash with a spoon and place, face down on a baking sheet or in a large baking dish with ¼ inch of water.
  3. Place in oven and cook 30 minutes or until soft when poked with a fork.
  4. While that is cooking, cut the chicken in half lengthwise to make it thinner and pound with a meat hammer or the bottom of a cast iron pan.
  5. In a large skillet, place the asparagus and about ¼ inch of water and cook over high heat until asparagus is bright green and starting to soften. The water should evaporate completely off and when it has, add 1 tablespoon butter (total, not per person) and sprinkle with some sea salt.
  6. Remove asparagus from the pan and set aside.
  7. Cook the bacon in the same pan until crispy and remove bacon.
  8. Cook chicken in the bacon grease in the same pan, and sprinkle each side with sea salt, pepper, garlic powder and italian seasoning.
  9. When chicken has cooked through, remove and set aside.
  10. Dice onion and cook in remaining bacon grease until starting to soften.
  11. Add spinach and extra butter if needed and cook until barely wilted.
  12. Add cream (if using-totally optional) and about ¼ teaspoon of the above spices.
  13. At this point, the spaghetti squash should be soft so remove from oven and scrape out insides with a fork.
  14. To serve, put spaghetti squash on a plate, top with some wilted spinach, then a piece of chicken, some crumbled bacon and the asparagus (chop into small pieces). Top with parmesan if using.

 

 Review: This was my husband’s favorite new dish thus far! I went a little too heavy on the salt (maybe because I had little hands helping) but less is more with the sea salt! Since, I am just starting to learn how to cook; I am slower at cutting, dicing, etc so my spaghetti squash was cold by the time I finished everything else and needed to be reheated. If you are slower like me, you may want to finish cutting and dicing before putting spaghetti squash in oven. I did not use cream this time simply because I forgot :) Let me know your thoughts if you make this! Spaghetti Squash is an awesome alternative to traditional pasta (lots of carbs and sugar, even whole grain pasta!)

-kristin

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Recipe Review- Shepherd’s Pie

We are starting a recipe review :) All of the recipes are “low carb” and excellent choices for our friends with diabetes, high blood pressure, high cholesterol, arthritis, gout, acid reflux, celiac disease or gluten intolerance, etc…or just simply because they are good for you!

Shepard’s Pie

Recipe Credit: www.wellnessmama.com 2013

You need per person/serving. FN= Family Number

1/2 pounds of ground beef, turkey or other meat (xFN)

1/2 heads of cauliflower or 1/2-1 bag of frozen cauliflower (xFN)

1 bag of frozen mixed veggies (no corn! It’s not a veggie (it’s a starch!) per family or veggies like

carrots and peas for filling.

1/2 onion (xFN)

1 egg per every 3-4 people

Seasonings to taste (I used 1 tablespoon natural beef bouillon, and a teaspoon each of

basil, garlic, salt, pepper, oregano and a little cayenne)

1 Tablespoon of butter (xFN)

2 ounces of cream cheese (optional) (xFN- 1 package per family of 4)

Cheese to top (optional)

What to do:

1. Brown meat in large skillet and season to taste when cooked. Set aside.

2. Saute diced onion in skillet until somewhat soft (add a little butter if needed). Set aside with

meat.

3. Pour mixed veggies in the skillet to heat on low heat and in the meantime…

4. In large pot, boil several cups of water. Add cauliflower, cover, and cook until soft enough to

mash.

5. Remove the pot from the heat, pour off the water, and add butter and cream cheese to the pot.

6. Add spices and mash. (I use an immersion blender to make it really smooth)

7. Mixed veggies should be cooked by now.

8. Mix the meat, onions mixed veggies, raw egg and any additional seasonings and put in

bottom of a baking dish. (for a family of 4, you will need a 9×13 or larger)

9. Spread mashed cauliflower mixture over it until smooth.

10. Bake at 350 for approximately 30 minutes.

11. Add cheese and bake 5 additional minutes (optional).

12. Serve warm (or reheat later as it re-heats very well!)

 

Review: This was awesome and my husband didn’t even know I used cauliflower instead of potatoes :) (he just kept saying this feels healthy haha). Do not use “low fat” dairy products. When they take fat out of things, they put something else in to add taste and it is usually carbs which then break down into sugar. Use the regular stuff. Use REAL butter, no margarine! I used a hand mixer to make cauliflower potatoes. This freezes and reheats very well so consider making 2-3 dishes and freezing for those crazy days/ weeks you don’t have time to cook. I made this on the weekend and then ate the next Thursday!

 

-kristin

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