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!

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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.

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!