Pork Stuffed Peppers

Total Time: 30 minutes
Serves: 4

Ingredients
4 bell peppers, red or green, halved length-wise, seeded and cored
nonstick cooking spray
8 oz. ground pork
4 oz. spicy (or sweet) Italian sausage, removed from casing
1 onion, finely chopped
4 Roma tomatoes, chopped
2 cups cooked rice, I used brown
2 cups shredded cheese
salt and pepper

Directions

Adjust oven rack to upper-middle location and heat broiler. Place peppers in a microwave safe dish and microwave, covered for 3-6 minutes, until peppers are tender. 

Spray a large skillet with nonstick spray and heat over medium-high heat. Add pork and sausage and cook until no longer pink, about 5 minutes. Drain. Add onion and tomatoes and cook until tender, about 4 minutes. Add garlic and rice. Remove from heat and season with salt and pepper.

Place peppers cut side down on a baking sheet, spray with nonstick spray and season with salt and pepper. Broil for 3 minutes.

Flip peppers over and fill with pork mixture. Top with cheese. Broil 3-5 minutes. Enjoy!!

Recipe adapted from "30-Minute Suppers".

An interesting twist on a classic recipe. We love this recipe!

Kielbasa and Cabbage Salad

Cook Time: 30 minutes
Serves: 4

Ingredients
2 Tbsp. Dijon mustard
2 Tbsp. honey
2 Tbsp. cider vinegar
3 Tbsp. olive oil
1 lb. kielbasa, sliced (I used turkey kielbasa)
1 red onion sliced thin
1/2 tsp. caraway seed
16 oz. white beans
salt and pepper
1 head Napa cabbage, sliced thin
1/2 tsp. dill

Directions

Whisk together mustard, honey, vinegar, and 2 Tbsp. oil in a bowl.

Cook sausage in a large pan over medium-high heat until well browned, 3-4 minutes per side. Transfer to a plate.

Add remaining oil, onion and caraway seed to skillet, reduce heat to medium, and cook until browned, about 12 minutes. 

Add beans and 2 Tbsp. of dressing, cook 1 minute and season with salt and pepper.

Reduce heat to low, add remaining dressing and cabbage to skillet, toss until heated through and slightly wilted, about 4 minutes. Stir in dill and kielbasa. Enjoy!!

I added Frank's Red Hot Sauce to mine and it was to die for! 

Adapted from "30-Minute Suppers"

Shrimp Ceviche with Toasted Tortilla Chips

 

Total Time: 20 minutes
Serves: 4
Difficulty level: easy

Ingredients
1 lb. cooked shrimp
3 avocados, chopped
3 roma tomatoes, seeded and chopped
1/2 cup red onion, chopped
juice of 1 lime
1/4 cup chopped cilantro
1 cucumber chopped
1 tsp. dried oregano
1 serrano chile, seeded and chopped
8 corn tortillas

Directions

Preheat oven to 400 F.

Combine all ingredients, except corn tortillas, in a large bowl and let marinade for 10 minutes.

Cut tortillas into quarters and space out in a single layer on a baking sheet. Bake 10 minutes, or until golden. Let cool 5 minutes.

Enjoy!

Recipe adapted from: Sunset Magazine and http://www.food.com/recipe/healthy-baked-corn-tortilla-chips-homemade-263512

 

Homemade Granola Bars

Ingredients
1 cup crushed peanuts (can crush in a plastic bag with a mallet)
2 cups oats
3/4 cup wheat germ
1/2 cup ground flax or whole flax seeds
3/4 cup sunflower seeds
1/2 cup shaved or slivered almonds
2/3 cups brown sugar
1/2 cup honey
4 Tbsp. margarine (or butter)
2 tsp. vanilla extract
Optional add ins: dried fruit (I used raisins), chocolate chips. I used 1/4-1/2 cup of each

Directions

Preheat oven to 400 F. Combine peanuts, oats, wheat germ, flax, sunflower seeds and almonds in a large baking dish. Toast in the oven for 10-12 minutes, stirring every couple of minutes to prevent burning. 

Place brown sugar, honey, margarine, and vanilla into a saucepan and bring to a simmer, stirring. 

Combine everything in a large bowl. Turn off the oven.

Place wax paper in the baking dish and spray with nonstick spray.

Press granola mixture into baking dish.

 Fold the edges of wax paper over granola mixture and continue to press firmly.

This step is very important to ensure that your granola bars don't crumble. 

Let cool 2-3 hours. So that granola bars can set.

Open wax paper and turn over onto a cutting board.

Slice, do not use sawing motion.

Individually wrap and enjoy!

I store mine in the fridge to maintain freshness. I hope you enjoy!!

Recipe adapted from: http://www.joyfulabode.com/2008/04/11/homemade-granola-bar-recipe-no-high-fructose-corn-syrup-in-these-bars/

Homemade Peanut Butter and Homemade Almond Butter

 

Sorry I haven't posted in a while, we just got a new house so we have been pretty busy (pictures coming soon). The only reason I am doing this post is because I feel like I have just discovered the fountain of youth. I absolutely love peanut butter and a few months ago I discovered that Winco has this machine that grinds peanuts into fresh wholesome peanut butter right before your eyes. I was in love! Recently I have been having an inkling to home make everything under the sun to try to save money and live better. I decided to try to make peanut butter, since it can be pretty pricey, especially in the quantities we consume. That being said, it was so easy and so worth it! I don't think I'll ever go back. I hope you enjoy!

Ingredients
Dry roasted unsalted peanuts (I got them in the bulk section at Winco)
Splenda (or sugar if you prefer)
Pinch of salt (optional)

Directions

Pour peanuts into a food processor.

Process until slightly dry and grainy. 

Add Splenda or sugar to taste and a pinch of salt.

Continue to process. It will look dry, but as you process, the natural oils from the peanuts will be released and the mixture will start to smooth. 

For best results and to maintain freshness, store in the refrigerator. Enjoy!!!

Update: I also got adventurous and toasted almonds and made almond butter. It was delicious! It's simple just substitute almonds in the recipe above.

 

Spicy Pork, Eggplant, and Tofu Stir Fry

Total Time: 30 minutes
Serves: 4

Ingredients
1 large eggplant
olive oil
sesame oil
2 tsp. ground ginger
2 Tbsp. minced garlic
16 oz. pork, chopped into bite sized pieces(ground pork can also be used)
fresh ground pepper
1/2 cup soy sauce
2 Tbsp Splenda (or sugar)
2 Tbsp rice or white wine vinegar
3 tsp. red curry paste
4 tsp. corn starch
8 oz. extra firm tofu, chopped into cubes
1 package of frozen, shelled edamame
1/2 cup green onion, chopped

Directions

Wash eggplant and cut into 1/2 inch slices. Drizzle a large nonstick pan or wok with olive oil and sesame oil. Heat over medium high heat. Add eggplant and saute until tender, stirring frequently until browned and mostly cooked. Transfer eggplant to a paper towel to drain.

Add ginger and garlic to pan. Turn heat to medium. Add pork and cook until browned. 

Season with pepper. Add tofu and a splash of soy sauce, cook until tofu becomes colored.

Cook edamame according to package instructions.

Whisk together soy sauce, Splenda, vinegar, paste and corn starch in a small bowl.

Return eggplant to pan. Pour sauce over eggplant and pork mixture, stir to combine. Add edamame and top with green onions. Enjoy!!

This dish was so delicious!! Will definitely make again. 

Recipe adapted from: bigoven.com

Chilaquiles Casserole

Total time: 45 minutes
Serves: 10

Ingredients
1 Tbsp. canola oil
1 lb. lean ground turkey
1 medium onion, diced
1 medium zucchini, chopped
28 oz. (2 cans) black beans, drained and rinsed
5-7 Roma tomatoes, diced
1 (14 oz.) can corn, drained
2 tsp. ground cumin
2 tsp. chili powder
10 corn tortillas, quartered
1 can green enchilada sauce (red will work too, but I used green and it was delicious)
Shredded cheddar cheese

Directions

Preheat oven to 400 F and spray a large casserole dish with nonstick spray. Cook ground turkey and onions, until turkey is fully cooked. 

Add zucchini, corn, beans, tomatoes, chili powder and cumin, stirring until vegetables are heated through, about 3 minutes. 

 Scatter the tortilla pieces in the bottom of the casserole dish.

Layer with vegetable mixture enchilada sauce and cheese. 

 Repeat until all the vegetable mixture is gone, ending with the cheese layer.

Cover with foil, bake 15 minutes. Remove foil and bake an additional 10 minutes.

Enjoy!

Such a delicious dish, can hardly notice it's healthy. This will be a weekly staple for us :)

Recipe adapted from: http://www.eatingwell.com/recipes/chilaquiles_casserole.html