I have seen several versions of this recipe. It’s a great way to get your veggies in! I think I may sub in ground chicken or turkey. I wonder if I could get Chris to eat these? We’ll see.
3 medium zucchini
3/4lb. ground beef
3/4 C. chopped onion
1/2 C. chopped green pepper
2 garlic clove, minced
1 1/2 C. water, divided
3/4 C. fire roasted diced tomatoes, with seeds and juice
1/2 C. chopped roasted red peppers, drained
1/3 C. chopped fresh mushrooms
1/4 C. ditalini or other small pasta
2 tsp. minced fresh tsp. dried thyme
1/2 tsp. minced fresh oregano or 1/4 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. pepper
1/4 C. Parmesan cheese
1 C. shredded Italian cheese blend
Pasta sauce, optional
Preheat oven to 350 degrees. Halve zucchini lengthwise; place cut side down in an ungreased 13x9 baking dish. Bake 10 minutes. When cool enough to handle, scoop out seeds, leaving a 1/4 inch shell.
Meanwhile, in a large skillet, cook the beef, onion, green pepper, and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking into crumbles; drain. Stir in 1 cup water, tomatoes, red peppers, mushrooms, pasta, thyme, oregano, salt and pepper. Cook until mixture is thickened and pasta is cooked al dente, 12-15 minutes. Stir in Parmesan.
Spoon mixture into zucchini shells. Place in an ungreased 13x9 inch baking dish; sprinkle with 3/4 cup Italian cheese blend. Pour the remaining 1/2 cup water into the bottom of the dish. Bake, uncovered, until zucchini is tender and cheese is melted, about 5 minutes longer. Serve with pasta sauce, if desired.
Monday, August 20, 2018
Sunday, May 20, 2018
Cheddar Bean Burritos
I found this in Taste of Home’s Most Requested Recipes of 2018. My stepdaughter doesn’t eat red meat so I am always looking for alternatives that are hearty enough for the whole family. We all like Mexican food; I think this will become a fan favorite.
2 tsp. canola oil
1 tbsp. mince chipotle pepper in adobo sauce
2 garlic cloves, minced
2 tsp. chili powder
1/8 tsp. salt
2 15oz. cans black beans, rinsed and drained
2 tbsp. water
1/2 C. pico de gallo
6 flour tortillas
1 C. shredded cheddar or Monterey Jack cheese
1/2 C. sour cream
Additional pico and sour cream, optional
In a large skillet, heat oil over medium heat; sauté chipotle pepper, garlic and seasonings 2 minutes. Stir in beans and water; bring to a boil. Reduce the heat; simmer, uncovered, until the flavors are blended, 5-7 minutes, stirring occasionally.
Coarsely mash bean mixture; stir in the pico de gallo. Spoon onto tortillas; top with cheese and sour cream and roll up. If desired, serve with additional pico and sour cream.
Freeze option: Let the filling cool before making burritos. Individually wrap burritos I. Paper towels and foil; freeze in a ziploc bag. To use, remove the foil, place the paper towel wrapped burrito on a microwave safe plate. Microwave on high until heated through, 4-6 minutes turning once. Let stand 2 minutes.
2 tsp. canola oil
1 tbsp. mince chipotle pepper in adobo sauce
2 garlic cloves, minced
2 tsp. chili powder
1/8 tsp. salt
2 15oz. cans black beans, rinsed and drained
2 tbsp. water
1/2 C. pico de gallo
6 flour tortillas
1 C. shredded cheddar or Monterey Jack cheese
1/2 C. sour cream
Additional pico and sour cream, optional
In a large skillet, heat oil over medium heat; sauté chipotle pepper, garlic and seasonings 2 minutes. Stir in beans and water; bring to a boil. Reduce the heat; simmer, uncovered, until the flavors are blended, 5-7 minutes, stirring occasionally.
Coarsely mash bean mixture; stir in the pico de gallo. Spoon onto tortillas; top with cheese and sour cream and roll up. If desired, serve with additional pico and sour cream.
Freeze option: Let the filling cool before making burritos. Individually wrap burritos I. Paper towels and foil; freeze in a ziploc bag. To use, remove the foil, place the paper towel wrapped burrito on a microwave safe plate. Microwave on high until heated through, 4-6 minutes turning once. Let stand 2 minutes.
Sunday, March 25, 2018
Greek Turkey Burgers
I found this recipe in the April 2018 issue of Cooking Light. I could see this becoming a staple over the summer.
1lb. 93% lean ground turkey
1/4 C. canola mayonnaise
2 tsp. dried oregano
1 tsp. ground cumin
1/4 tsp. kosher salt
1/4 tsp. black pepper, divided
Cooking spray
1/3 C. plain whole milk Greek yogurt
1/3 C. chopped kalamata olives
1 tbsp. fresh lemon juice
4 whole wheat hamburger buns
2 C. arugula
1/2 C. sliced cucumber
1/2 C. thinly sliced red onion
Using clean hands, combine turkey, mayonnaise, oregano, cumin, salt, and 1/4 tsp. pepper. Shape mixture into 4 equal patties.
Heat a large cast iron skillet or grill pan over high heat. Lightly coat skillet with cooking spray, and add turkey patties. Cook until a meat thermometer inserted in thickest portion registers 165 degrees, 4 to 5 minutes per side.
Stir together yogurt, olives, lemon juice, and remaining pepper in a small bowl. Spread yogurt mixture evenly on cut sides of hamburger buns. Divide arugula evenly among bottom halves of buns; topped evenly with cooked patties, cucumber, and red onion. Cover with top halves of buns and serve.
Per burger: 375 calories, 17g. fat, 28g. carbs, 29g. protein, 699mg. sodium,
1lb. 93% lean ground turkey
1/4 C. canola mayonnaise
2 tsp. dried oregano
1 tsp. ground cumin
1/4 tsp. kosher salt
1/4 tsp. black pepper, divided
Cooking spray
1/3 C. plain whole milk Greek yogurt
1/3 C. chopped kalamata olives
1 tbsp. fresh lemon juice
4 whole wheat hamburger buns
2 C. arugula
1/2 C. sliced cucumber
1/2 C. thinly sliced red onion
Using clean hands, combine turkey, mayonnaise, oregano, cumin, salt, and 1/4 tsp. pepper. Shape mixture into 4 equal patties.
Heat a large cast iron skillet or grill pan over high heat. Lightly coat skillet with cooking spray, and add turkey patties. Cook until a meat thermometer inserted in thickest portion registers 165 degrees, 4 to 5 minutes per side.
Stir together yogurt, olives, lemon juice, and remaining pepper in a small bowl. Spread yogurt mixture evenly on cut sides of hamburger buns. Divide arugula evenly among bottom halves of buns; topped evenly with cooked patties, cucumber, and red onion. Cover with top halves of buns and serve.
Per burger: 375 calories, 17g. fat, 28g. carbs, 29g. protein, 699mg. sodium,
Monday, February 26, 2018
Steak and Potato Soup
This recipe as written is made in a Dutch oven. I may try putting it in the InstantPot and see how it comes out. Stay tuned.
1 tbsp. vegetable oil
1 lb. New York strip steak, sliced into bite sized pieces
Salt and black pepper to taste
1/2 C. diced onion
8oz. cremini mushrooms, sliced
1 clove garlic, minced
1/4 tsp. dried thyme
1 carton beef broth
1 can diced tomatoes
2 medium gold potatoes, diced
4oz. green beans, cut into half inch pieces
2 tbsp. parsley
Heat oil in a 4 or 5 quart Dutch oven over high heat. Add steak; season with salt and pepper, and cook about 8 minutes or until well browned all over.
Add onion and cook over medium high heat, stirring occasionally, about 4 minutes or until soft.
Stir in broth, tomatoes, potatoes and green beans. Cover and bring to a boil over high heat. Uncover; reduce heat to medium low, and simmer 10 to 15 minutes until vegetables are tender. Season with salt and pepper. Garnish with parsley.
1 tbsp. vegetable oil
1 lb. New York strip steak, sliced into bite sized pieces
Salt and black pepper to taste
1/2 C. diced onion
8oz. cremini mushrooms, sliced
1 clove garlic, minced
1/4 tsp. dried thyme
1 carton beef broth
1 can diced tomatoes
2 medium gold potatoes, diced
4oz. green beans, cut into half inch pieces
2 tbsp. parsley
Heat oil in a 4 or 5 quart Dutch oven over high heat. Add steak; season with salt and pepper, and cook about 8 minutes or until well browned all over.
Add onion and cook over medium high heat, stirring occasionally, about 4 minutes or until soft.
Stir in broth, tomatoes, potatoes and green beans. Cover and bring to a boil over high heat. Uncover; reduce heat to medium low, and simmer 10 to 15 minutes until vegetables are tender. Season with salt and pepper. Garnish with parsley.
Monday, January 1, 2018
Egg Burritos
Happy New Year! This is my 1000th post in this recipe blog. My first post was 8 years ago. I don’t know that I am a ton more organized but at least my recipes are! I have been loosely following macros...protein, fat, and carbs while staying under 1800 calories daily. Breakfast has always been very important to me and I am always looking for different breakfast ideas. This recipe came from the December 2017/January 2018 issue of Simple and Delicious. I will add some photos once I make them. I will probably add some veggies.
12 bacon strips
12 eggs
1/2 tsp. salt
1/4 tsp. pepper
10 flour tortillas, warmed (8 inch)
1 1/2 C. shredded cheddar cheese
4 green onions, thinly sliced
In a large skillet, cook bacon until crisp; drain on paper towels. Remove all but 1-2 tbsp. drippings from pan.
Whisk together eggs, salt and pepper. Heat skillet over medium heat; pour in egg mixture. Cook and stir until eggs are thickened and no liquid egg remains; remove from heat.
Spoon about 1/4 C. egg mixture onto center of each tortilla; sprinkle with cheese, bacon, and green onions. Roll into burritos.
Per burrito: 376 calories, 20g. fat, 251mg. cholesterol, 726mg. sodium, 29g. carbs, 19g. protein
12 bacon strips
12 eggs
1/2 tsp. salt
1/4 tsp. pepper
10 flour tortillas, warmed (8 inch)
1 1/2 C. shredded cheddar cheese
4 green onions, thinly sliced
In a large skillet, cook bacon until crisp; drain on paper towels. Remove all but 1-2 tbsp. drippings from pan.
Whisk together eggs, salt and pepper. Heat skillet over medium heat; pour in egg mixture. Cook and stir until eggs are thickened and no liquid egg remains; remove from heat.
Spoon about 1/4 C. egg mixture onto center of each tortilla; sprinkle with cheese, bacon, and green onions. Roll into burritos.
Per burrito: 376 calories, 20g. fat, 251mg. cholesterol, 726mg. sodium, 29g. carbs, 19g. protein
Monday, December 4, 2017
Lemon Bread
It’s almost time for Christmas baking. I love making mini loaves of bread for my co-workers. I found this recipe in Taste of Home’s Most Requested Recipes. I am going to skip the glaze. The mini loaves will be easier to pack without it.
1/2 C. butter, softened—>it’s funny how when I was younger, you didn’t bake much with butter. Now it’s all 1 use.
1 C. sugar
2 large eggs
2 tbsp. lemon juice
1 tbsp. grated lemon rind
1 1/2 C. all purpose flour
1tsp. baking powder
1/8 tsp. salt
1/2 C. 2% milk
In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, lemon juice and rind. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition.
Pour into greased loaf pan or mini pans. Bake at 350 degrees for 45 minutes or until a toothpick inserted near the center comes out clean.
Glaze
1/2 C. confectioners sugar
2 tbsp. lemon juice
Combine glaze ingredients. Remove bread fro pan; immediately drizzle with glaze. Cool on wire rack. Serve warm.
1/2 C. butter, softened—>it’s funny how when I was younger, you didn’t bake much with butter. Now it’s all 1 use.
1 C. sugar
2 large eggs
2 tbsp. lemon juice
1 tbsp. grated lemon rind
1 1/2 C. all purpose flour
1tsp. baking powder
1/8 tsp. salt
1/2 C. 2% milk
In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, lemon juice and rind. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition.
Pour into greased loaf pan or mini pans. Bake at 350 degrees for 45 minutes or until a toothpick inserted near the center comes out clean.
Glaze
1/2 C. confectioners sugar
2 tbsp. lemon juice
Combine glaze ingredients. Remove bread fro pan; immediately drizzle with glaze. Cool on wire rack. Serve warm.
Sunday, November 26, 2017
Easy Pork Posole
I found this recipe in the 30th Anniversary Edition of Cooking Light Magazine. This looks like a quick recipe I can throw together for workday lunches.
1 tbsp. olive oil
1lb. ground pork
1 C. chopped onion
3 garlic cloves, minced
2 tsp. dried oregano
1 tsp. ancho chili powder
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 bay leaf
1 14.5oz. can unsalted diced tomatoes
1 25oz. white hominy, rinsed and drained
5 C. unsalted chicken salt
1/2 C. uncooked tricolor quinoa
6 tbsp. queso fresco, crumbled
1/3 C. shaved radishes
1/2 C. loosely packed cilantro leaves—-I may skip the cilantro. I like it in very small doses only.
Heat oil in a Dutch oven over medium heat. Add pork; cook 5 minutes or until browned, stirring to crumble. Add onion, garlic, oregano, ancho chili powder, salt, and pepper; cook, stirring often, until softened, about 4 minutes. Add bay leaf, tomatoes, hominy, stock, and quinoa; increase heat to high. Bring mixture to a boil. Reduce heat to medium, and simmer, covered, 15 minutes.
Discard bay leaf. Ladle soup into 6 bowls; top evenly with queso fresco, radishes, and cilantro.
Per serving: 341 calories, 12g. fat, 24g. protein, 33g. carbohydrates, 5g. fiber, 596mg. sodium
1 tbsp. olive oil
1lb. ground pork
1 C. chopped onion
3 garlic cloves, minced
2 tsp. dried oregano
1 tsp. ancho chili powder
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 bay leaf
1 14.5oz. can unsalted diced tomatoes
1 25oz. white hominy, rinsed and drained
5 C. unsalted chicken salt
1/2 C. uncooked tricolor quinoa
6 tbsp. queso fresco, crumbled
1/3 C. shaved radishes
1/2 C. loosely packed cilantro leaves—-I may skip the cilantro. I like it in very small doses only.
Heat oil in a Dutch oven over medium heat. Add pork; cook 5 minutes or until browned, stirring to crumble. Add onion, garlic, oregano, ancho chili powder, salt, and pepper; cook, stirring often, until softened, about 4 minutes. Add bay leaf, tomatoes, hominy, stock, and quinoa; increase heat to high. Bring mixture to a boil. Reduce heat to medium, and simmer, covered, 15 minutes.
Discard bay leaf. Ladle soup into 6 bowls; top evenly with queso fresco, radishes, and cilantro.
Per serving: 341 calories, 12g. fat, 24g. protein, 33g. carbohydrates, 5g. fiber, 596mg. sodium
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