Featured Recipe of the Week: Philly Cheesesteak Stuffed Peppers
It’s game day and everyone is coming over to your place for football and food! What are you making? I’m sure your friends will bring all the dips and fried food you can handle so why not switch things up? These Philly Cheesesteak Stuffed Peppers are a fun take on a satisfying classic. For those of you watching your carbs that have to skip all the... Read MoreIt’s game day and everyone is coming over to your place for football and food! What are you making? I’m sure your friends will bring all the dips and fried food you can handle so why not switch things up? These Philly Cheesesteak Stuffed Peppers are a fun take on a satisfying classic. For those of you watching your carbs that have to skip all the chips and crackers with dips, dive right in to this yummy treat from Peace, Love, and Low Carb! This creative and oh-so-delicious dish is sure to become a family (and friends) favorite in your house.
Ingredients:
- 8 oz. Thinly Sliced Roast Beef
- (or shaved steak)
- 8 Slices Provolone Cheese
- 2 Large Green Bell Peppers
- 1 Medium Sweet Onion
- 6 oz. Baby Bella Mushrooms
- (optional)
- 2 Tbs. Butter
- 2 Tbs. Olive Oil
- 1 Tbs. Minced Garlic
- Salt and Pepper
Directions:
Slice peppers in half lengthwise, remove ribs and seeds.Slice onions and mushrooms and saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized (about 25-30 minutes).Preheat oven to 400. Slice the roast beef (or shaved steak) into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes then line the inside of each pepper with a slice of provolone cheese. Fill each pepper with meat mixture until they are nearly overflowing and then top each pepper with another slice of provolone cheese. Bake for 15-20 minutes until the cheese on top is golden brown.
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-->Featured Recipe of the Week: Salted Caramel Apple Cupcakes
Labor Day weekend has passed and the kids are back in school, it’s safe to say most of us are in the Fall spirit. For some of us the proof is in the coffee. When you can get your hands on cider and pumpkin lattes at your favorite coffee shop, Fall is in full swing! These cupcakes are the perfect way... Read MoreFeatured Recipe of the Week: Strawberries & Cream Cheese Sandwich
Want to send your son or daughter off to school with a fun lunch that has a touch of summer? Try this Strawberries and Cream Cheese sandwich idea that sounds unexpectedly yummy! This healthy meal may seem out of the box, but chances are your picky eater will love it once they try it. It’s a healthy choice that strays from the... Read MoreFeatured Recipe of the Week: Southwest Breakfast Burrito
Tired of your usual breakfast like the one in this photo? Spice things up, literally! This breakfast burrito gives your morning the kick you need to have an energized day. While it take about 50 minutes to prepare and cook the dish, you can always make the sausage mixture the night before and mix in the morning. We've all heard that breakfast is... Read MoreTired of your usual breakfast like the one in this photo? Spice things up, literally! This breakfast burrito gives your morning the kick you need to have an energized day. While it take about 50 minutes to prepare and cook the dish, you can always make the sausage mixture the night before and mix in the morning. We’ve all heard that breakfast is the most important meal of the day, why not make breakfast the most delicious meal of the day too with this recipe for Southwest Breakfast Burritos from AllRecipes? The recipe below is enough to make two breakfast burritos:
Ingredients:
- 1-1/4 eggs
- 1 tablespoon and 1/4 teaspoon milk
- 1/8 teaspoon salt
- 1/2 teaspoon butter
- 1-1/2 ounces pork sausage
- 1/2 teaspoon minced garlic
- 1/8 red onion, diced
- 1/8 tomato, diced
- 1-1/4 teaspoons chopped fresh cilantro
- 1/8 (3.5 ounce) can diced jalapenos (optional)
- 1/8 (1 ounce) package taco seasoning
- 2 tablespoons and 1-1/4 teaspoons shredded Cheddar cheese
- 2 (6 inch) flour tortillas
Directions:
- Whisk together the eggs, milk, and salt in a bowl. Heat butter or cooking spray in a large skillet over medium-high heat. Pour in the egg mixture; cook and stir until eggs are completely set, about 5 minutes. Chop the cooked eggs and place in a large bowl then set those aside.
- Heat a large skillet over medium heat and stir in the sausage and garlic. Cook and stir for 5 minutes, then add the onion. Continue cooking and stirring until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Combine the sausage with the eggs, tomato, cilantro, jalapeno, and taco seasoning. Allow mixture to cool to room temperature, then stir in the Cheddar cheese.
- Place a tortilla onto your work surface, then spoon some of the filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Fold the
- bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the burrito up to the top edge, forming a tight cylinder. Repeat with the remaining ingredients.
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