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!

Breakfast Pizza

Here’s a super quick and easy breakfast recipe the whole family will love!

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Ingredients:

1/2 – 1 pound breakfast sausage
1 tube Pillsbury Crescent Seamless Dough Sheet (8oz)
1 cup shredded cheddar cheese
5 eggs
1/4 cup milk
1 tsp rosemary
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 400* degrees.

Cook sausage according to package directions, making sure to break up the sausage as it cooks.

Unroll the dough sheet and spread in the bottom of a 9×13 pan. Bring the dough up on the sides if the pan to create a crust, then disperse the sausage evenly over the dough.
Sprinkle cheese evenly over dough and sausage.

Next, whisk the eggs with the milk, rosemary, salt, and pepper. Pour the egg mixture over the top of the casserole.

Bake at 400* degrees for 15-20 minutes until the crust is golden and the eggs are set.

When I cut this, I make the pieces fairly large. Serves 8, more if you decide to slice it up smaller. (You’ll just end up eating two pieces!!)

Enjoy!

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

Cheddar Broccoli Bake

Another version of Mac n cheese, this time with a pinch of nutmeg, corn and broccoli. Love this myself!

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Ingredients

1/4 lb (about 1-1 1/4 C) mini shells pasta
1 1/4 C broccoli, steamed and chopped
1/2 C frozen sweet corn, steamed
2 Tbsp butter
1/4 C flour
3/4 C milk
1/4 C Half and Half
Pinch of nutmeg
1 C grated cheddar cheese
2 Tbsp freshly grated Parmesan cheese
1 1/2 Tbsp fresh bread crumbs

Preheat oven to 350*, cook pasta according to package directions and set aside. Steam broccoli and corn, set aside. To make the sauce, melt butter in a saucepan. Gradually add flour to make a thick paste, and stir over low heat for about a minute. Gradually whisk in the milk/half n half, bring slowly to a boil, and cook until thickened, stirring constantly! (Never turn the heat up to high, keep it somewhere between medium and low.) Remove from heat, add nutmeg and stir in cheddar until melted. Season to taste. Stir in veggies, then pasta. Pour into a greased gratin dish and sprinkle with Parmesan and bread crumbs. Bake at 350*, for about 15 minutes and serve. Enjoy!

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– Stephanie

Taco Night Tip!

Just a quick taco night tip! My husband and I eat crunchy taco shells, which are just too hard for Scarlett to chew. She also isn’t quite skilled enough to chow down on a soft taco all by herself, (without making a big mess) so this is what I do for her!

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I take a few spoonfuls of the ground meat (already cooked and seasoned) and give it a few pulses in the baby bullet. I then mix it with some cooked, long grain white rice, cheddar cheese, a dollop of sour cream and a few chopped cherry tomatoes. It’s super yummy, and we can all eat the same dinner!

Ham N Cheese Pasta

Scarlett ate this like a champ! Who doesn’t love ham and cheese?!

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Ingredients:

1/4 lb wide egg noodles
1/2 chicken stock cube, crushed/chopped into a loose powder
2 Tbsp butter
2 1/2 Tbsp flour
1 1/2 cups milk
1/2 tsp dry ground mustard
1/2 cup frozen peas
3/4 cup grated cheddar cheese
2 oz sliced cooked ham, cut into strips (I cut up about 3 slices of polish ham)
salt and black pepper

Cook the pasta in boiling, lightly salted water according to instructions on the package.

Meanwhile, make the sauce. Melt the butter in a small pan, stir in the flour to make a paste, and gradually whisk in the milk, mustard, and stock cube. Stir in the peas and cook for 3 minutes on med/low.

Remove from the heat and stir in the cheese until melted. Add the ham, heat through, season, and toss with the pasta. This makes around 4 hearty servings. Sauce is freezer friendly!

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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