Cheesesteak Stuffed Tomatoes

Yummy, low calorie and carb free! (And so EASY.)

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Ingredients:

4 beefsteak tomatoes, hollowed out
1/2lb very thinly sliced beef (I used pre sliced spedini meat from my local meat market.)
4 slices provolone cheese
1/2 green pepper, diced
1/4-1/2 onion, thinly sliced
Mushrooms are optional, I will probably add them in next time I make these
Onion powder, garlic powder, salt and pepper to taste

Directions:

Preheat oven to 350°

Hollow out tomatoes with a spoon, then season and add a half slice of provolone to the inside.

Add some olive oil to a fry pan, then veggies. (Add mushrooms later, as they cook faster than the peppers and onions.) Sautée for a few minutes, then add the beef. Cook until no longer pink and remove from heat.

Stuff tomatoes with meat and veggies mixture. Top with remaining half slices of provolone. I baked the tomatoes in a muffin pan to prevent and rolling while cooking. Cook until cheese is melted and the tomatoes are semi soft, but not mushy. (The skin will easily peel off.)

Enjoy!

Crockpot Stuffed Pepper Soup

I totally stole this recipe, so here’s the link: Megan’s Slow Cooker Stuffed Pepper Soup

I didn’t even take a pic! This makes a HUGE batch (my crockpot was FULL), but freezes great. I used turkey instead of beef this time around and it was still delicious. And talk about easy…a great hearty soup for the upcoming cold months. Enjoy!

Ingredients:

2 lbs ground beef
1 medium onion, chopped
2 green peppers, chopped
2 15oz cans diced tomatoes, undrained
1 28oz cans tomato sauce
2 tsp salt
1 tsp pepper
1 cup long grain brown rice (not instant)
1/4 cup brown sugar

Brown the beef in a large skillet and drain off fat. Place the cooked beef and the rest of the ingredients in a crock pot. Add two (28 oz) cans of water and stir. Cover and cook on low for 6-8 hours. If needed, stir in extra water before serving.

Avocado Egg Salad

You may never eat regular old egg salad again! I accidentally skipped the pesto step, but it didn’t make a difference. This is delicious!

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Ingredients:

8 hard boiled eggs, peeled
2 Tbsp pesto
1 med/lg avocado, pitted
1 Tbsp mayo
3 Tbsp Greek yogurt
2-3 green onions, finely chopped
1/4 tsp paprika
1/8 tsp onion powder
1/4-1/2 tsp Kosher salt
Black Pepper To Taste

You can mix this all together, blending or chopping, depending on your consistency preference. I blended the egg yolks, mayo, greek yogurt and 1/2 avocado in the baby bullet. I then added that mixture to the chunky chopped eggs, green onion and the leftover avocado half. Season and devour!

Hawaiian Ham N Cheese Sliders

I’d like to thank Pinterest for this one. Soooo easy, and soooo yummy! I made half of what this recipe calls for. The whole recipe could be made for parties and tailgating. 16 sandwiches is just too much for my family of 3, so I cut it down to 8. These tasted just as good reheated the next day for lunch.

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Ingredients

16 Hawaaiin dinner rolls, cut in half
24 slices Honey Ham
16 slices Swiss Cheese
1/4 C Mayonnaise
1 1/2 Tbsp Dijon Mustard
8 Tbsp butter, melted
1 tsp onion powder
1/2 tsp Worcestershire Sauce
1 Tbsp poppy seeds
1/4 C brown sugar

Preheat oven to 400°

Line a rimmed cookie sheet with foil, then place bottom half of Hawaiian rolls. Cut Swiss cheese into 4 smaller pieces, (stack em up and cut a cross pattern so each slice is made up of four small slices,) then place two swiss squares on the bottom half of the dinner rolls. Next, add 1 1/2 slices of ham, then the 2 more swiss squares. (Each roll should have the equivalent of 1 full slice of cheese.) Finally, spread a thin layer of mayo on the tops, and close the sandwich. Make sure the rolls are close together, so the sauce can really soak in.

Mix together the mustard, melted butter, onion powder, Worcestershire sauce, brown sugar and poppy seeds. Pour evenly over top of each roll. You can cover with foil and refrigerate until ready to bake, or move them straight to the preheated oven.

Bake covered for about 10 minutes. Remove foil and bake for an additional 5-10 minutes, or until the cheese is melted!

Enjoy!

– Stephanie

Taco Soup

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I love this taco soup recipe, because its literally fool proof! I suggest using your own homemade seasonings, instead of packets. (They are full of MSG and sodium!) This is something I can make in a pinch, because I usually have all the ingredients in my pantry. A little too spicy for baby right now, but I’m sure she’ll love it in the future! (Or just use a mild taco seasoning!) Today I used a pre packaged ranch mix, but used my own taco seasoning. Here’s the recipe: http://allrecipes.com/recipe/taco-seasoning-i/ Enjoy!

Ingredients

1 lb ground beef
1 clove of garlic, minced
1 medium onion, chopped
1 can black beans
1 can corn
1- 15oz can Ro-Tel
1- 15 oz can Tomato Sauce
1 packet taco seasoning mix
1 packet ranch dressing mix
2 cups water

Add a small amount of olive oil to your soup pot. Cook onions and garlic, then add ground beef. Brown and drain excess fat.

Rinse corn and black beans under water in a colander. (This will help cut down the sodium in this recipe!) Add all your ingredients into the soup pot, bring to a boil, and simmer for 15 minutes. Serve with a dollop of sour cream and tortilla strips! (A dash of lime would be a great addition.) This is a super quick and easy dinner that’s FULL of flavor!

Veggie Orzo

This recipe is soooo simple, and soooo good. I can’t stop eating it. It’s supposed to be making it into my freezer molds, and yet it keeps ending up in my mouth. So good for baby, but also a quick and easy side for mom and dad. (To be honest, I’d eat this for lunch or dinner on its own!)

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Ingredients

1/4 lb orzo
32 oz low sodium veggie or chicken stock
1/2 cup carrots, peeled and diced
1/2 cup zucchini, diced
2/3 cup broccoli, diced
2 tbsp butter
1/2 cup freshly grated parmesan cheese

Season your diced veg, toss in a large sauté pan along with your orzo. Cover veg and orzo with stock. Bring to a boil, cover and cook on medium/low for 15 minutes. Drain mixture. Add butter to the pan and melt. Remove from heat, and add veggie orzo back in the pan. Toss with Parmesan cheese till melted and serve!

I’d say this yields about 6 servings. I fed one to Scarlett, froze 4, and pretty much one whole serving myself while tossing lol. Enjoy!

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– Stephanie

Zucchini Parmesan Fritatta

Baby an I are both eating this one for lunch. Yum!

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Ingredients

2 Tbsp canola oil
1 small cooking onion, peeled and chopped
1/2 medium zucchini (2/3 cup) thinly sliced
1 medium/large tomato, skinned deseeded and chopped
5 largeeggs
1 Tbsp heavy cream
3 Tbsp grated Parmesan
Salt and freshly ground black pepper

Heat oil in a 9 inch, nonstick frying pan. Add onion and zucchini, season, and cook for about 10-15 minutes on medium/low. Add tomatoes and continue to cook for 3 more minutes. Beat eggs with cream and 1 Tbsp of Parmesan. Season. Pour over veggies and cook on medium heat for about 5 minutes. (Or until the eggs are set underneath.) Preheat your broiler on high.

Sprinkle remaining Parmesan over frittata and cook briefly until the broiler until golden. (If necessary, wrap your pan handle in foil to prevent burning.) Cut into wedges and serve hot or cold! I’d say its about 6 servings. Great recipe for a family brunch! Everyone can enjoy this frittata.

You can do many variations with a frittata. Try meats, potatoes, cheeses…etc. Holds up great in the fridge! Enjoy 🙂

– Stephanie

Mac N Cheese (the blue box rebellion)

I have never been a fan of a certain blue box (who shall remain nameless), neon orange mac n cheese. Even when I was a kid, it just wasn’t my thing. I’ve tried a lot of mac n cheese over the years, but nothing tastes as good as homemade. It may take a little extra effort, but in my opinion, it’s totally worth it!

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Ingredients

1/4 pound soft cooked pasta (elbow, rotini, shells etc…)
1 cup shredded sharp cheddar cheese
1/4 cup grated parmesan
1-1/2 cups milk
2 tablespoons butter
1 tablespoon plus 3/4 teaspoon flour

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Topping

1 tablespoon butter
1/4 cup bread crumbs
pinch of paprika

Cook your pasta according to the package directions. (Don’t forget to salt the water!) Drain and pour into a square casserole dish.

In a saucepan, melt your butter over medium heat. Slowly add in flour and whisk, to make a roux. (Get all those lumps out!) Add milk to the roux slowly, whisking constantly. Slowly bring to a boil, then turn heat to low. Add in cheeses and cook over low heat until cheese is melted and the sauce thickens. Pour over your pasta and stir to coat!

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After you have made your sauce, melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown.

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Spread over the macaroni and cheese and sprinkle with a little paprika.

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Bake at 350 degrees for 20 minutes. Voila! Cheesy goodness!

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I love this recipe, because it’s something the whole family can enjoy! (Makes about 4 servings.) If your baby is not quite to the pasta stage yet, leave out the breadcrumbs, and pulse a few times in the blender. A chunky purée is a great way to get them used to new textures!

-Stephanie

Surf’s Up Chicken Salad

I originally intended to make this dish for my daughter, but ended up loving it so much, that it also made it’s way into my adult lunch repertoire! (Add a little extra salt and seasoning if making it for yourself.) Fresh, quick and healthy. Doesn’t get much better than this!

Ingredients

1 small boneless, skinless chicken breast, grilled and chopped into bite size pieces (Leftover rotisserie chicken works great too!)
1/2 – 1 medium tomato, deseeded and chopped
1/2 – 1 full avocado (Depends on the size, I usually use I medium or 1/2 large)
1-2 Tbsp of mild, full fat all natural (preferably organic) yogurt
2 Tbsp of shredded cheddar cheese

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Chop up all your ingredients, and mix in a bowl with the cheddar and yogurt. (You can always leave the cheddar out if your baby is not a huge fan!)

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And…that’s it. Told ya it was easy!

I put less yogurt in this when serving more as a “finger food”, I go with more if I’m slapping it between two pieces of bread. Same goes for the amount of each ingredient. I put a rough estimate of what I usually throw in the bowl 😉 ! If you like less tomato, use less. Want more avocado? Go for it! Whatever you prefer! This also makes a great blender meal for the younger crowd. (Just make sure to skin the tomatoes.)

This is not a freezer friendly meal, but it’s so good, there won’t be any leftovers!

– Stephanie

Adapted from Annabel Karmel’s California Chicken recipe, First Meals Original Edition

Chicken, broccoli and ditalini in a creamy cheddar cheese sauce

Chicken, broccoli and ditalini in a creamy cheddar cheese sauce

Keep it chunky for the big kids, puréed for the little ones! Yummy nummy! Ingredients 1 cup steamed broccoli, cut into small florets 1/4lb (or one small) boneless, skinless chicken breast, cooked and chopped 4 Tbsp soft cooked ditalini pasta … Continue reading