Cheesesteak Stuffed Peppers!

2 large bell peppers
2 t. olive oil
8 oz. mushrooms
1 onion, diced
1/3 lb. steak, sliced
1 t. pepper
4 slices of cheddar cheese

Cut the tops off of each bell pepper and scoop out the seeds.  Bake the peppers in a 350 oven while sautéing mushrooms and onion.  Add steak and pepper to the pan and sauté until medium.  Take the peppers out of the oven and put a slice of cheese in the bottom of each.  Fill each pepper with the mushroom and steak mixture and top with another slice of cheese.  Continue baking the peppers in the oven until they are soft.  Char the peppers with a torch if desired.

Unstuffed Cabbage Roll Hot Dish!

3/4 c. rice, cooked in 1 1/2 c. water
1/2 head of cabbage, chopped
1 lb. ground beef
1 onion, diced
2 cloves garlic, minced
1 t. pepper
1 t. salt
1 t. Italian seasoning
14 oz. diced tomatoes

Simmer rice until fully cooked and water is absorbed, about 45 minutes.  Meanwhile, blanch the cabbage in boiling water and sauté beef and onion for a few minutes.  Add garlic and spices and sauté until fully cooked.  Add tomatoes, cabbage, and cooked rice to the beef and sauté for a few minutes more.  Drain excess liquid from the mixture and spread in a large baking dish.  Bake at 350 degrees for 30 minutes or until cabbage is slightly browned on top.

Granola Bars!

1 c. oats
1/4 c. flour
1/2 c. dried blueberries
1/2 c. almonds
1 t. cinnamon
2 eggs
1/3 c. maple syrup

Pulse oats, flour, blueberries, almonds, and cinnamon in a food processor until combined.  Add eggs and syrup and pulse again until mixture is well combined.  Pour batter into a 9 x 9 inch baking pan lined with parchment paper.  Bake at 350 degrees for 20 minutes.  Let it cool for 15 minutes before removing from the pan and cut into bars.

Sweet Potato Quinoa Patties!

 

1 c. cooked and mashed sweet potato

1 c. cooked quinoa

1/2 small yellow onion, diced

2 cloves garlic, minced

1 egg

1 t. cumin

1/4 cup grated cheese

1 t. basil

salt and pepper

1/2 lb. fresh cranberries, rinsed

1/2 c.  orange juice

1 T. pure maple syrup

Nonstick cooking spray

 

First cook the cranberry orange sauce: Combine cranberries, orange juice, and maple syrup in a small saucepan. Turn heat on high until it begins to boil, then reduce to medium low, cover and cook for an additional 10-15 minutes or until the sauce becomes thick. Remove from heat and set aside to cool.

Cook the quiona: Add 1 c. water and 1/2 c. uncooked quinoa to a small saucepan and place over high heat. Bring to a boil, then reduce to low, cover and cook for 15 minutes. Remove from heat and fluff quinoa with a fork; set aside to cool.  To make the patties: In a large bowl, combine mashed sweet potato, quiona, egg, cumin, cheese, basil, salt and pepper. Form into 4 patties and place in the fridge for 10 minutes to help keep the patties in their shape. Heat a large skillet over medium heat and generously spray with nonstick cooking spray. Place patties in pan and cook for 4-6 minutes or until golden brown, then flip and cook 4-5 minutes longer or until they have nice crispy golden edges. Serve warm with a few tablespoons of cranberry sauce over the top.

Blueberry Oven Pancake!

3 eggs
3/4 c. milk
3/4 c. flour
1 t. vanilla
2 t. grated lemon zest
4 T. melted butter, divided
1 c. blueberries
1 lemon, halved, and one half thinly sliced
1/4 c. powdered sugar

Whisk together the eggs and milk.  Slowly add flour and mix until just combined.  Mix in vanilla, lemon zest, and 2 T. melted butter.  Melt the other 2 T. butter in a hot skillet and swirl around to coat the pan.  Remove from the heat and pour in the pancake batter.  Scatter the blueberries over the batter.  Bake the pancake at 400 degrees for 15 minutes.  Reduce the heat to 350 degrees and bake for 10 minutes more, or until pancake is puffy and golden.  Squeeze half of a lemon over the pancake and sift powdered sugar over the top.  Garnish with lemon slices.  Cut into wedges and serve.

Birdies in Baskets!

2 T. oil
12 oz. frozen hash browns
1 t. pepper
1/4 c. cheese
12 eggs
12 t. basil pesto
12 cherry tomatoes, halved

Prepare frozen hash browns by browning them in a large skillet over medium heat, 10 minutes per side or until crisp.  Grease each muffin cup and press hash browns into the bottom and sides of each cup.  Divide cheese into each hash brown lined cup.  Crack an egg into each cup.  Top each egg with tomato halves and pesto.  Sprinkle with more pepper and cheese if desired.  Bake at 350 degrees for 18 minutes or until whites are set.  Let stand for 5 minutes before serving.

Chicken Alfredo with Zucchini Ribbons!

3 zucchini
3 T. olive oil
3 garlic cloves, minced
1 lb. chicken breast, diced
1/4 t. salt
1/2 t. pepper
12 oz. pasta
1-2 T. flour
1 c. milk
3/4 c. evaporated milk
3/4 c. Parmesan cheese
1/4 c. parsley, chopped

Use a spiraler to make zucchini ribbons.  Heat 1 T. of the oil in a skillet.  Add 1 clove of minced garlic and the zucchini ribbons.  Cook until tender, about 3 minutes. Transfer the zucchini to a bowl and start boiling the water for the pasta.  Heat 1 T. of oil in the skillet and sauté the chicken with salt and pepper.  Once fully cooked, transfer the chicken to a bowl and cover with foil.  Cook the pasta in boiling water until al dente.  Meanwhile, make the sauce by whisking the flour and milk until the flour is dissolved.  Heat the remaining 1 T. of oil and garlic and cook for 30 seconds.  Add the flour and milk mixture and whisk constantly until it begins to boil.  Reduce heat to low and whisk for 2 more minutes.  Add the evaporated milk, cheese, salt, and pepper, and whisk for a minute more.  Toss the cooked pasta with the sauce, zucchini, chicken, and parsley