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Tag Archives: Healthy Eating

Not your Mom’s Meatloaf

Bell Pepper Meat Loaves

INGREDIENTS

3 bell peppers,

1 lb. ground beef, turkey or chicken

1/4 C. Panko bread crumbs

1 egg, lightly beaten

1 tsp. Worcestershire sauce

1/2 onion, finely chopped

1/2 tsp. fresh thyme leaves, chopped

1 clove garlic, minced

1 Tbsp. tomato paste

Kosher salt

Freshly ground black pepper

1/4 c. ketchup

1 Tbsp. brown sugar

2 C. shredded Monterey Jack

1 Tbsp. fresh parsley, for garnish

DIRECTIONS

Preheat oven to 350° and line a medium baking sheet with parchment paper. Cut ends off peppers and finely chop (minus the stems), then set aside. Remove seeds and slice peppers into 2″ thick rings; you should be able to get 2 rings out of each pepper. Place on prepared baking sheet.

In a large bowl, stir together the beef with chopped peppers, bread crumbs, egg, Worcestershire sauce, onion, thyme, garlic, and tomato paste. Season with salt and pepper and stir until combined. Fill each pepper ring with meat loaf mixture.

In a small bowl, whisk together ketchup and brown sugar and brush on tops of meat loaves. Bake for thirty five minutes, then top with cheese, and bake five to ten minutes more, or until cheese is melty. Garnish with parsley and serve.

Source Delish

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Deliciously Sweet Pork Roast

Easy Brown Sugar Pork Roast

Ingredients

1 (3 to 5 pound) pork shoulder

1/3 C. Worcestershire sauce

3/4 C. light brown sugar

1/2 tsp. dried thyme

1/2 tsp. pepper

1/2 C. water or apple juice

1 tsp. salt

Directions

1. Preheat the oven to 325F. Grease a 9×13 baking dish with cooking spray. Place the pork shoulder into the previously prepared baking pan. Pour Worcestershire over the pork. Combine sugar, thyme and pepper. Pat sugar mixture over meat to form a sort of crust. Pour water or juice into bottom of pan.

2. Place pork immediately in the oven and cook for two – four hours, uncovered, or until meat thermometer registers 160F. Remove meat from pan. Add salt to juices and serve with sliced or pulled pork.

Adapted from Relish

Keto Friendly Chicken Casserole

This delicious Chicken Parmesan Casserole can be served with or without pasta. It’s super quick, healthy, and easy weeknight dinner for your whole family.

Chicken Parmesan Casserole

Ingredients

1.5 lb. cooked chicken – diced

2 jars of marinara sauce

1 ¾ C. shredded mozzarella cheese

½ C. grated Parmesan cheese

1 ½ –2 Tbsp. olive oil

1 C. Panko bread crumbs (if use finer bread crumbs, not flacked kind like Panco, I suggest you to use just ¾ cup or the top will be too sandy)

1/2 tsp. Italian seasoned salt-to taste

1 ½ –2 Tbsp. freshly chopped parsley for serving

Directions

1. Preheat oven to 350 F and grease a 8 ½ x 8 ½ inch casserole with olive oil or cooking spray.

2. Place the chopped cooked chicken into the previously prepared baking dish and pour marinara sauce over the chicken, stir to combine. Spread shredded mozzarella cheese on top to cover the chicken. Sprinkle with grated parmesan.

3. In a small bowl stir together bread crumbs and Italian seasoned salt. Add 1 tablespoon of olive oil and stir well. If it seems to dry and the crumbs are not evenly moistened add more olive oil and stir to combine. It depends on the texture of bread crumbs you us. Finer crumbs will seem to dry and need more oil, flacked crumbs like Panko need less oil.

4. Sprinkle bread crumb mixture over the cheese and bake for twenty-twenty five minutes until bread crumbs get nice golden color. Sprinkle freshly chopped parsley before serving if desired. Serve with a salad or another green vegetable.

Source Oh my goodness chocolate desserts

Orange Chicken in Copycat Panda Express sauce

This Ground Orange Chicken is made in one pan and just takes twenty minutes using a Panda Express copycat sauce. It tastes so much better and healthier than the original!

GROUND ORANGE CHICKEN

INGREDIENTS

1 lb ground chicken

1 Tbsp. ginger root minced

2 tsp. garlic minced

1/4 tsp. hot red chili pepper crushed

1 Tbsp. Rice wine

2 Tbsp. water

1/2 tsp. Sesame oil

4 tsp. Soy sauce

5 Tbsp. sugar

5 Tbsp. white vinegar

zest of 1/2 orange

1 Tbsp. water

1 Tbsp. Cornstarch or flour

Directions

1. To make the sauce, in a medium bowl combine the rice wine, two tablespoons of water, sesame oil, soy sauce, sugar, white vinegar, and orange zest. Set aside. To make the cornstarch mixture, in a separate bowl, dissolve one tablespoon of cornstarch in the remaining one tablespoon of water and set aside.

2. In a skillet over medium-high heat, add one tablespoon of oil and add the ground chicken. Cook until a good crust forms before breaking apart, then finish cooking by breaking it apart with a spatula and cooking for an additional two-three minutes.

3. Once the chicken is cooked add the ginger, garlic and crushed red pepper and cook for approximately ten seconds. Add the orange sauce and bring to boil. Add the cornstarch mixture to the pan and cook for just a few seconds, stirring until it thickens. Serve with cauliflower rice.

Source Dinner then Dessert

Yummoelicious Stuffed Bell Peppers

Sausage and Rice Stuffed Bell Peppers

Ingredients

6 large red, orange, yellow, and/or green bell peppers

3 Tbsp. Olive oil

1 lb loose sweet Italian sausage

4 plum tomatoes, diced

2 red onions, diced

3 garlic cloves, minced

Directions

1. Cut the tops off the peppers. Remove and discard the stems , then finely chop the tops; Set aside. Scoop out the seeds and as much of membranes as you can. Place the peppers in a microwave safe bowl, add 1/2 cup of water and cover with plastic wrap. Microwave until just beginning to soften, about 12 minutes, then uncover and set aside.

2. Preheat the oven to 450°. Heat two tablespoons of olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through, approximately six minutes. Remove to a plate.

3. Add the remaining one tablespoon of olive oil to the skillet. Add the tomatoes, red onions, garlic, Italian seasoning, chopped pepper tops and cook stirring until tender and lightly browned, ten to twelve minutes. Season the mixture with salt and pepper and stir in the rice and sausage. Taste and adjust the seasoning.

4. Place the peppers upright in a baking dish just large enough to hold them. Fill with the rice mixture and bake for ten minutes. Sprinkle with the cheese and continue baking until the cheese is browned in spots, ten to twelve minutes.

Source The Pioneer Woman Magazine

Spring 2019

Somewhat Healthy Creamy Tortellini Soup

The Pioneer Woman’s Creamy Tortellini Soup

Ingredients

8 C. Low sodium chicken or vegetable broth

1 1-lb bag frozen peas and carrots

10 oz cheese tortellini

1/2 C heavy whipping cream

Salt and pepper, to taste

Shaved Parmesan cheese and croutons, for topping.

Directions

1. Bring the broth to a gentle boil in a medium pot over medium-high heat. Add the frozen veggies to the pot and return to a gentle boil. Add the tortellini and cook until tender, three to five minutes.

2. Add the heavy cream and cook for about two minutes. Taste and adjust the seasoning with salt and pepper. Ladle into bowls and top with shaved Parmesan cheese or whatever your heart desires. Enjoy!

Source The Pioneer Woman Magazine Spring 2019

Crunchy Creamy Chicken Casserole

Crunchy Chicken Casserole

Ingredients

3 C. cooked rotisserie chicken, shredded

3 C. rotini noodles, cooked

2 10 oz. cans cream of chicken soup

1/2 C. chicken broth

1/2 C. milk

1/2 C. Pork Rinds, crushed, divided

1 C. shredded cheddar cheese, divided

1 C. frozen peas

1 C. canned corn

2 Tbsps. garlic powder

Fresh parsley for garnish, optional

Directions

1. Preheat your oven to 350° degrees. Lightly grease a 9×13 baking dish. Set aside.

2. In a very large bowl, combine together the veggies, chicken, cooked noodles, soup, chicken broth, 1/2 of the cheddar cheese, 1/2 of the pork rinds, milk and garlic powder. Stir well.

3. Pour into the previously prepared baking 9×13″ dish. Sprinkle with remaining cheddar cheese. Bake covered at 350 degrees for thirty minutes. Uncover and top with remaining pork rinds and bake for five minutes more. Garnish with fresh parsley if desired.

Source Bitz N Giggles

Lo-Carb alternative to sub sandwiches

Bell Pepper Meatball Subs

INGREDIENTS

1 lb. ground beef

1/3 C. bread crumbs

1/4 C. chopped parsley

1/4 C. grated Parmesan, plus more for garnish

1 egg

2 garlic cloves, minced

1 tsp. kosher salt

1/2 tsp. red pepper flakes

2 Tbsp. olive oil, divided

1 (15-oz) jar marinara sauce

4 bell peppers, cored and halved

4 slices mozzarella

DIRECTIONS

1. Preheat oven to 350°. In a large bowl, combine beef, bread crumbs, parsley, Parmesan, egg, garlic, salt, and red pepper flakes. Mix until just combined and form into sixteen balls.

2. In a large skillet over medium-high heat, add 1 tablespoon of oil. Add meatballs and cook, turning occasionally, until seared on all sides, about ten minutes. Add marinara sauce to skillet and toss to combine. Cover skillet with lid and simmer until meatballs have cooked through completely, about ten minutes more.

3. Place bell peppers cut side up on a large rimmed baking sheet and drizzle with remaining olive oil. Top 4 halves with mozzarella slices. Bake until cheese has melted and bell peppers are just warmed through. Add meatballs on top of the bell pepper halves with cheese and sprinkle with more Parmesan, if using. Place remaining bell pepper halves on top and serve.

Source Delish

Guinness Beer Pork Chops

Slow Cooker Beer Pork Chops

Ingredients

6 – 8 Boneless or bone-in pork chops

1 tsp. salt

½ tsp. black pepper

1 tsp. garlic powder

1 Tbsp. canola or vegetable oil (optional)

½ C. ketchup

1 bottle Guinness beer

4 Tbsp. brown sugar

2 Tbsp. cornstarch

2 Tbsp. water

Directions

1. Season pork chops with salt, black pepper and garlic powder. In the slow cooker or a large skillet, heat oil over medium heat; brown chops on both sides. If you are short of time you can skip this step.

2. Place pork chops in your slow cooker. Combine the ketchup, beer and brown sugar in a small bowl. Pour this mixture over the pork chops in the slow cooker and cover. Cook on HIGH heat setting for three hours or on LOW for six hours, or until fork-tender.

3. Remove pork chops from slow cooker, and place on a plate; cover to keep warm. In a small bowl, stir cornstarch and water until well blended; stir into sauce in slow cooker. Return pork chops to the slow cooker. Cover and cook on HIGH heat setting for fifteen minutes or until thickened. Serve pork chops with the sauce.

Source Mommy’s Home Cooking

Cooking is my therapy

I recently have decided that I would consider cooking as my second workout. Although it’s not just any exercise I am going to call it my occupational therapy. The main reason why I chose to do this is because the right side of my body is not as strong as my left due to my Cerebral Palsy. With that said I am going to try really hard to practice using my right hand more often when I’m cooking. I recently discovered that I can use it to cut certain things with a knife. I was pretty proud of myself for conquering this new obstacle.

Anyway back to the recipe!

This Keto Chicken Parmesan Casserole is an incredibly easy dinner that’s bursting with savory, delicious, cheesy, tomatoey flavor! Your whole family will love it, and you’ll love how simple it is to prepare…

Keto Chicken Parmesan Casserole

Ingredients

5 C. cubed cooked chicken

1 C. Marinara sauce

1/2 tsp. red pepper flakes

1 C. Parmesan cheese, grated

1 1/2 C. shredded mozzarella cheese

1 C. pork rinds, crushed

1/2 tsp. crushed dried basil

Directions

1. Preheat the oven to 350 F and lightly grease an 8-inch square baking pan. Spread the chicken in the greased dish and pour the tomato sauce over it.

2. Sprinkle with the red pepper flakes. Top with the Parmesan and then the mozzarella. Lightly sprinkle the crushed pork rinds and basil over the top. Bake for twenty five minutes, until the cheese, is melted and bubbly.

Source 33Recipe

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