Stuffed Chicken Parmesan

I've had this on my Pinterest board for a while now and this week seemed like a great opportunity to try it out. Glad I did because it was an instant hit with everyone!

INGREDIENTS: 

• 8 oz cream cheese, softened
• 5 – 10 oz frozen chopped spinach, thawed and drained*
• 1-1/2 cups Mozzarella cheese, shredded and divided
• 6 tbs. grated Parmesan cheese, divided
• 6 small boneless skinless chicken breasts
• 1 egg
• 1/2 cup of crushed Ritz crakers (about 10- 12 crackers)
• 1-1/2 cups of your favorite pasta sauce

1. Heat oven to 375ºF and spray a 13×9 inch baking dish with cooking spray.
2. Pound your chicken to be 1/4 inch thick and set aside.
3. In a medium bowl, mix the cream cheese, the spinach, 1 cup of mozzarella cheese and 3 bbsp. of Parmesan cheese. Set this bowl aside
4. In a shallow dish, beat the egg and set aside.
5. In a separate shallow dish, mix the remaining 3 tbsp. of Parmesan cheese and the cracker crumbs and set aside.
6. Spread the cheese mixture onto each flattened piece of chicken.
7. Starting at the short end of each chicken breast, roll up the chicken tightly, securing with wooden toothpicks.
8. Dip each chicken roll in the egg, then roll in the crumb mixture, making sure each roll is evenly coated.
9. Place the chicken, seam sides down in your baking dish.
10. Bake for 30 min. or until chicken is no longer pink.
11. Remove the toothpicks and heat your pasta sauce.
12. Pour heated sauce on top of chicken and then sprinkle with the remaining 1/2 cup of mozzarella cheese.
13. Serve and enjoy!

Recipe: http://www.cutegirlshairstyles.com/lifestyle/food-recipes/stuffed-chicken-parmesan/

Hot Fudge Pie

'Tis the season for delicious sweets! My BSF leader is from Kentucky, so when southern women offer to share a family favorite recipe, I listen :). I love recipes with memories attached and I'm excited to add this one to my favorites as well.

Ingredients:

1/2 cup butter

3 squares unsweetened baking chocolate

4 eggs

3 tablespoons white corn syrup

1/4 teaspoon salt

1 Tablespoon vanilla

1 1/2 cups sugar

1 unbaked pie shell

In top of double boiler (or in microwave), melt chocolate and butter over low heat.  Cool.  Beat 4 eggs well.  Add the following to the eggs:  syrup, salt, vanilla and sugar.  Mix well.  Add to cooled chocolate mixture and mix well.  Pour into unbaked pie shell.  Bake 40 minutes at 350 degrees.  Makes a 9 inch pie.  Best served warm with vanilla ice cream.  Also good cold for breakfast (not that I would know!)

Recipe: Annette Bartle

Speedy Cheese Cake

We had some friends over for dinner and she offered to make this for us. Little did I know she was bringing a favorite family recipe. I love that! I typically love all cheesecake but my cravings come and go as it can be rather rich and thick. This was the most delicious cheesecake I've had in a long time. Perfect consistency and flavor! And, according to them, it tastes best made the day before serving.

Crust:
1 1/4 cups graham cracker crumbs
1/4 cup melted butter
1/4 cup sugar

Filling:
8 oz. package softened cream cheese
1/2 cup sugar
1 tbsp. lemon juice
1/2 tsp. vanilla
dash of salt
2 eggs

Topping:
1 cup sour cream
2 tbsp. sugar
1/2 tsp. vanilla

Combine graham crackers and sugar. Add melted butter and press into pie plate up sides.
Filling- beat cream cheese until fluffy, gradually blend in sugar, lemon juice, vanilla, and salt. Add eggs one at a time. Put filling into crust and bake at 325 degrees until set- 35 mins. Combine topping, spoon over top of pie. Bake 10 more mins. Cool several hours before serving. (According to our friends, this tastes best when made the day before serving).

Recipe: Carrie Friedline

Boneless Buffalo & Honey BBQ Wings

Every Sunday afternoon, without fail, my husband declares "I need some heat!" And that is code for buffalo wings :). While we don't always succumb to his cravings, when we do, it involves a trip to Buffalo Wild Wings. For many reasons, we needed to find an alternative. And this is, dare I say, even better!

Ingredients 

• oil for deep frying 
• 1 cup unbleached all-purpose flour 
• 2 teaspoons salt 
• 1/2 teaspoon ground black pepper 
• 1/2 teaspoon cayenne pepper 
• 1/4 teaspoon garlic powder 
• 1/2 teaspoon paprika 
• 1 egg 
• 1 cup milk 
• 3 skinless, boneless chicken breasts, cut into 1/2-inch strips 
• 1/4 cup hot pepper sauce 
• 1 tablespoon butter 
• (We used Red Hot wing sauce)

Directions 
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes. Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch. Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat. 

Recipe: allrecipes.com

Honey BBQ sauce
1 cup ketchup
1/3 cup white vinegar
1/4 cup molasses
1/4 cup honey (we added a bit more to make it sweeter)
1 tsp. liquid smoke
1/2 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. paprika
1/4 tsp. chili powder
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper

Recipe: lovetobeinthekitchen.com

Strawberries and Cream Instant Oatmeal

I am not naturally a morning person, therefore getting up and having to fix my kids a cooked breakfast before 8:00am sounds like a nightmare. So I have been searching for healthy, protein-rich quick breakfasts that require almost no effort on my part and that the kids can even do themselves. This one fit the bill so I gave it a try. The kids LOVED it! They were already oatmeal fans but this is a way of mixing it up a bit...and adding fruit too!

• 6 Cups Quick Cook Oats
• 1 1/2 Cups Oat Powder
• 2 Cups Powdered Milk
• 1 - 1 1/2 Cup Sugar
• 1 Cup Freeze Dried Strawberries (I probably added about 2 cups)

Directions for mix:

• To make Oat Powder, place 1 1/2 cups Quick Cook Oats in blender or food processor and pulse to a fine powder.  This helps thicken your oatmeal, do not skip this step.
• In a large bowl combine Oats, Oat Powder, Powdered Milk and Sugar.  Stir until combined thoroughly.
• Carefully stir in Freeze Dried Strawberries.
• Place in container of choice {jars, zip-top bags, etc}
• Keep in a cool dry place, such as your pantry.

To make oatmeal:

• Heat water on stove to boiling or place water in microwave and heat for two minutes.  I usually fill one of our regular cups half full and microwave.
• Place 1/2 Cup Mix into bowl
• Carefully pour hot water over mix and stir.  I add the water slowly, while stirring, until I reach the desired consistency.  The amount of water I use varies person to person, I would start with 1/3 cup and add more if needed.

(I tried this method but felt it was probably more labor-intensive than just adding the water and microwaving.)

Recipe: http://www.creativeprincessbrandi.com/2012/04/strawberries-and-cream-instant-oatmeal.html

Tater Tot Breakfast Muffins

I made these a couple of months back and my kids have been asking for them ever since! I adapted the recipe this time to make 24 muffins, as they don't last long in this house :).

Ingredients:

• 2 lbs. bacon/sausage- cooked and crumbled
• 1 dozen eggs
• 1 bell pepper (whatever color you prefer)- diced
• 1 small onion- finely chopped and sauteed with meat
• 1-2 cups shredded cheese, depending on preference
• 2 Tbs. milk
• salt & pepper
• 1 bag frozen tater tots

1. Preheat oven to 425 degrees
2. Get out two muffin tins and generously spray all 24 slots.
3. Put 3 tater tots in each of the 24 slots.
4. Put in the oven at 425 for about 10-15 minutes until they start to get brown and crispy.
5. While this is cooking, cook sausage or bacon.
6. Add in diced onion when meat is almost cooked.
7. Crack the eggs in a bowl and add the milk and a dash of salt and pepper and whisk with a fork to mix well.
8. Once the tater tots are a little browned and crispy, pull them out of the oven and turn the oven to 375 degrees.
9. Begin layering the ingredients. Start by adding about a TBSP of sausage/bacon, pepper, and cheese to each slot.
10. Then add about a TBSP (spoonful) of egg until it is just a little under the top of each slot. The egg goes in last to fill in the "blank spaces".
11. Pop this in the oven at 375 for about 15 minutes.
12. Once cooked, there will be no liquid left.
13. Scoop it out with a spoon by running a spoon all around the edges and "scoop" it out onto your serving plate.
14. Serve warm and enjoy!

Recipe: adapted from http://thethriftycouple.com/2015/05/25/diy-tater-tots-breakfast-muffins-recipe-all-in-one-hearty-breakfast/

Garlic Cheddar Drop Biscuits

I love the biscuits from Red Lobster, although honestly I never eat at the restaurant :). This recipe just jumped out at me and was perfect with beef stew.

Ingredients
8.5 oz (about 2 cups) all purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon garlic powder
½ cup cold unsalted butter, cut into small cubes
1 cup shredded sharp cheddar cheese
¾ cup cold milk

Butter topping:
3 tablespoons unsalted butter, melted
½ teaspoon garlic powder
⅛ teaspoon salt

Instructions
1. Preheat oven to 425 degrees F.
2. In a medium mixing bowl mix together flour, baking powder, ½ teaspoon salt, and ½ teaspoon of garlic powder until well combined.
3. Using a fork or pastry cutter, cut butter into flour mixture until mixture is crumbly. Mix in cheese. Mix in cold milk just until combined (do not overmix).
4. Drop biscuits (about 3 tablespoons of dough per biscuit) onto a nonstick baking sheet or a baking sheet lined with silpats or parchment paper.
5. Mix together 3 tablespoons melted butter, ½ teaspoon garlic, and ⅛ teaspoon salt in small bowl then brush lightly on top of each roll reserving rest of butter mixture for later.
6. Bake biscuits at 425 degrees F for about 1015 minutes or until browned on bottom. Remove from oven and while still hot, brush more melted butter mixture on top.
7. Makes 12 biscuits

Notes SNAPPY TIPS: These biscuits are best served warm right out of the oven, but you can reheat them later if you need to. Sprinkle a little dried parsley on top of rolls for a little color. SNAPPY SUBSTITUTIONS: You can substitute any kind of shredded cheese for the cheddar cheese, although a sharp tasting cheese is best. You can also substitute some or all shortening in the biscuits for the butter.

Recipe: http://snappygourmet.com/garlic-cheddar-drop-biscuits/

Cajun Chicken Pasta on the Lighter Side

I found this recipe on Pinterest a while back and decided to give it a shot. Huge hit with the whole family. I did add extra spice once the sauce was added in. We like our meals with a little kick! :)

Ingredients:

• 8 ounces uncooked linguine 
• 1 pound chicken breast strips
• 1-2 tsp Cajun seasoning (or to taste)
• 1 tbsp olive oil
• 1 medium red bell pepper, thinly sliced
• 1 medium yellow bell pepper, thinly sliced
• 8 oz fresh mushrooms, sliced
• 1/2 red onion, sliced (I subbed a small shallot)
• 3 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 cup fat free low sodium chicken broth
• 1/3 cup skim milk
• 1 tbsp flour
• 3 tbsp light cream cheese
• fresh cracked pepper
• 2 scallions, chopped
• salt to taste
• Smart Balance cooking spray

Directions:

Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.

Prepare pasta in salted water according to package directions.

Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.

Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes. 

Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.

Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.

Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy!

Makes 7 1/2 cups.

Recipe: www.skinnytaste.com

Chili

Credit for this recipe goes completely to my husband.  He found it, bought all the ingredients, and prepared it with Lily without one ounce of my help! And it was seriously the best chili I have ever had! (and I'm not really a chili lover)

Ingredients

• 4 tablespoons olive oil
• 1 yellow onion, chopped
• 1 red bell pepper, chopped
• 1 Anaheim chile pepper, chopped
• 2 red jalapeno pepper, chopped
• 4 garlic cloves, minced
• 2 1/2 pounds lean ground beef
• 1/4 cup Worcestershire sauce
• 1 pinch garlic powder, or to taste
• 2 beef bouillon cubes
• 1 (12 fluid ounce) can or bottle light beer (such as Coors(R))
• 1 (28 ounce) can crushed San Marzano tomatoes (we used our own canned tomatoes)
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 1 (12 ounce) can tomato paste
• 1/2 cup white wine
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon brown sugar
• 1 tablespoon chipotle pepper sauce
• 2 1/2 teaspoons dried basil
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 (16 ounce) cans dark red kidney beans (such as Bush's(R))
• 1 cup sour cream
• 3 tablespoons chopped fresh cilantro
• 1/2 teaspoon ground cumin

Directions

1. Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
2. Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
3. Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
4. Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
5. Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

Recipe: http://allrecipes.com/recipe/233613/best-damn-chili/print/?recipeType=Recipe&servings=12

Esquites Quinoa Salad with Avocado

Now that Spring has arrived, we are firing up the grill! In searching of some new side dishes, I came across this one. It was fresh and filling, and not potato! Everyone loved it. And it tastes great cold as leftovers as well. 

Ingredients

• 1 cup quinoa
• 1 3/4 cups water or broth
• 2 tablespoons butter
• 2 cups corn (about 3 ears)
• 1 large avocado, diced
• 1 jalapeno, optionally seeded and finely diced
• 1 clove garlic, chopped
• 3 tablespoons mayonnaise (or Greek Yogurt or oil)
• 2 tablespoons lime juice (~1 lime)
• 1/4 cup cilantro, chopped
• 1/4 cup cotija (or queso fresco or feta), crumbled
• 2 green onions, sliced
• salt, pepper and chili powder to taste

Directions

1. Bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15 minutes, remove from heat and let sit for 5 minutes, covered.
2. Meanwhile, melt the butter in a heavy skillet over medium-high heat, add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 10-14 minutes.
3. Mix everything and serve warm or at room temperature

Recipe: www.closetcooking.com

Chicken Pad Thai

A month or so ago, I convinced my husband to venture out of our box and eat out at a Thai restaurant. We had such a great experience that I decided to attempt a recipe on my own. This was a perfect one to start with. The kids were skeptical at first but ended up really liking it! I'll add my variation notes in the recipe as I didn't follow it exactly. We will definitely be trying this one again. And it provided enough leftovers for one meal exactly so the serving size is accurate.

Ingredients

• 10 oz Thai rice noodles
• 1 lb boneless skinless chicken breasts, sliced into small strips
• 2 Tbsp vegetable oil
• 1/4 cup packed dark-brown sugar
• 1/4 cup soy sauce
• 2 Tbsp rice vinegar (I ran out so I subbed in apple cider vinegar- worked fine!)
• 1 Tbsp lime juice
• 1 Tbsp fish sauce (I did not use this as a warning from a friend that it might be a bit much as a first-timer. Might add it in later.)
• 1 red bell pepper, sliced into thin strips and strips halved
• 1 1/2 cups matchstick carrots
• 2 cloves garlic
• 4 green onions, whites minced, greens sliced into 1-inch pieces
• 2 cups bean sprouts
• 3 large eggs
• 1/2 cup unsalted peanuts, roughly chopped
• 1/3 cup cilantro, chopped
• Red pepper flakes and sesame seeds (optional)- (I did not add these this time but will next time...and Sriracha!)

Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.

• While noodles are cooking, heat oil in a wok or large and deep non-stick skillet over medium-high heat. Once hot add chicken and saute until cooked through, about 4 - 6 minutes. Transfer to a plate, leaving oil in pan. Add bell pepper and carrots and saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer. Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.

• Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.

• Recipe source: Cooking Classy

Servings: 5

Crusty Bread

One of my all-time favorites is Panera Bread's bread bowl. When I saw this recipe on Pinterest, it looked exactly like it so I had to try it out. Huge hit with my family and extended family too! 

Ingredients:

3 cups unbleached all purpose flour

1 3/4 teaspoons Kosher salt

1/2 teaspoon Instant or Rapid-rise yeast

1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast.  Add water and mix until a shaggy mixture forms.  Cover bowl with plastic wrap and set aside for 12 - 18 hours.  Overnight works great.  Heat oven to 450 degrees.  When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.  Meanwhile, pour dough onto a heavily floured surface and shape into a ball.  Cover with plastic wrap and let set while the pot is heating.  Remove hot pot from the oven and drop in the dough.  Cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on a cooling rack to cool. 

Recipe: www.simplysogood.com

Chile Relleno Chicken Soup

This was amazing! Huge hit with everyone and the fact that it was low carb was an added bonus :)

Ingredients:

• 5 poblano peppers
• 2 tbsp butter
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 4 cups chicken bone broth
• Salt and pepper to taste
• 1 lb boneless, skinless chicken breast, cut into 1/2 inch pieces (I cooked my chicken in the crockpot and added it in)
• 8 ounces cream cheese, cut into cubes
• 3 1/2 cups shredded cheddar cheese, divided

Preparation:
Roast poblano peppers until skin is charred and blistered. You can do this over the open flame on a gas stove, or by heating your broiler to high and placing poblanos within a few inches of the broiler (turning to get all sides charred).
Place poblanos in a bowl and cover with plastic wrap. Let cool, then rub skin to remove as much as possible. Cut out seeds and then place in a food processor or blender to finely chop. Set aside.
In a large saucepan over medium heat, melt butter. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Add garlic, cumin, and poblanos and stir until fragrant, about 1 minute.
Stir in chicken broth and season to taste with salt and pepper. Bring to a boil and then reduce heat to a simmer. Add chicken pieces and continue to cook until chicken is cooked through, about 10 minutes.
Add cream cheese and two cups of the cheddar cheese and whisk until smooth.
To serve, divide into 6 bowls and sprinkle each with 1/4 cup shredded cheddar cheese. Sit briefly under the broiler until cheese is melted and browned (this step is optional).

Serves: 6 (as a full meal soup)

Nutrition Info:
Food energy: 575kcal, Total fat: 37.99g, Calories from fat: 341, Cholesterol: 183mg, Carbohydrate: 4.24g, Total dietary fiber: 0.17g, Protein: 39.77g

Recipe: http://asweetlife.org/recipes/chile-relleno-chicken-soup/

BLT salad

I was researching salad recipes for a family birthday dinner when this caught my eye. We are ALL bacon lovers so immediately I knew this would be well received :). Let's just say I went back for seconds and it was GONE! And I'm just now realizing I forgot to add the croutons! So obviously they aren't a deal-breaker.

The original recipe called for added salt to taste. I didn't add any because the bacon already had enough salt in my opinion. Also, I doubled this for our family gathering but this would be a perfect amount for the four of us.

Ingredients

• 1 pound bacon
• 3/4 cup mayonnaise
• 1/4 cup milk
• 1 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 
  

• 1 head romaine lettuce - rinsed, dried and shredded
• 2 large tomatoes, chopped
• 2 cups seasoned croutons

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.
2. In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.
3. Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.

Absolute Mexican Cornbread

I was searching for a side dish to go with this Chicken Tortilla Soup, when I came across this recipe. 
I'll be honest, the Mexican flavor was weak. But, this was the BEST cornbread I have ever made!
So, I am going to use at least one 4 oz. can of green chilies (or maybe 2) next time to get the "Mexican" flavor I was hoping for. And if you omit the chilies all together, it's just a darn good cornbread!

Ingredients

• 1 cup butter, melted
• 1 cup white sugar
• 4 eggs
• 1 (15 ounce) can cream-style corn
• 1 or 2 (4 ounce) cans chopped green chile peppers, drained (original recipe is 1/2 of 4 oz can)
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup shredded Cheddar cheese
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 4 teaspoons baking powder
• 1/4 teaspoon salt

Directions

Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

Recipe modified from: http://allrecipes.com/recipe/24209/absolute-mexican-cornbread/

Philly Cheese Steak Stuffed Peppers

Coming off of a holiday season full of excess, we vowed to start the year off with a menu of healthier, low-carb meals to detox. I was a bit skeptical at first that this recipe would provide enough flavor since the recipe seemed so basic. Boy was this meal a nice surprise! Huge hit with the kids, quick & easy to prepare, and healthy!  Wins all around!

Ingredients

• 8-9 thinly sliced roast beef or any kind of cold cuts you like
• 3 large bell peppers
• 8 mushrooms, sliced
• 9 slices mozzarella cheese (I used Provolone and it was great)
• 2 garlic cloves, chopped
• 1 medium onion, thinly sliced
• 2 tablespoons butter
• salt and pepper

Preparation

In a skillet, melt the butter over medium heat. Add the onions, mushrooms and garlic, and sauté until they are golden and all liquid is absorbed (about 20-25 minutes), stirring occasionally. Cut roast beef into thin strips and add to the mushroom mixture. Add salt and pepper. Stir well and cook for 1-2 minutes. Set the mixture aside.

Preheat oven to 400°F. Slice bell peppers in half lengthwise and remove seeds. Line the inside of each bell pepper with half a slice of mozzarella cheese.

Fill each pepper with mushroom-beef mixture until they are nearly overflowing.

Then top each one with a slice of mozzarella/provolone cheese and place them in a casserole dish.

Bake in the oven until cheese is melted and browned, about 15-20 minutes.

Serves: 4

Recipe: http://cookingandcooking.com/recipe.php?recname=Philly%20Cheese%20Steak%20Stuffed%20Bell%20Peppers