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kosher salt

Traditional Meatballs

April 4, 2020 by Dana

Traditional Meatballs

I admit, I have had my fair share of meatball recipe fails. From being dry and tasteless to having a weird texture, meatballs can be hard to master. These Traditional Meatballs bring the flavor and tender texture without the hassle.


This Traditional Meatball recipe is SIMPLE. It is minimal. It does not require mincing onions and garlic and buying several different cuts of meat. It is kid friendly, picky eater friendly, and yields a delicious, tender meatball that will swim perfectly in your favorite sauce. I know, I know, there are a million other meatball recipes out there, but just take my word for it, this one is good!

How to Make the Perfect Meatball

  • Skip lean cuts of meat. I always use 80/20 when making meatballs. I have tried 90/10 and from my experience this is exactly how to get a dry meatball.
  • Soak the breadcrumbs. You will want to give your breadcrumbs a brief soak in the milk and eggs before you add them to the meat. This also ensures your meatballs won’t be dry.
  • Do not over mix. I get my hands in there and mix everything quickly instead of using a spoon or fork. You’ll have to get your hands dirty to get all of your ingredients distributed properly, and that’s ok! Give your mix a few good squishes and you should be good to go.
  • Season your meatballs properly. The WORST meatballs are bland and tasteless. No amount of sauce or salt afterward will make your meatballs taste better, so you must season as you go. I use a mix of coarse kosher salt, parmesan cheese, Italian breadcrumbs, and a small amount of soy sauce to ensure my meatballs are properly seasoned and taste anything but bland.
  • Do not bake the life out of them. I prefer to start my meatballs in the oven at 400 degrees. This will give you that beautiful, brown outside crust that we are looking for. However, overtaking can also yield a dry result. I have found about 20 minutes is plenty of time in the oven, then I put them right in the sauce for simmering.

Traditional Meatballs

To finish off my meatballs, I paired them with pappardelle pasta. For the sauce (because I have extremely picky children) I used Simply Ragu Traditional. If you have children who like a very smooth sauce, Simply Ragu Traditional is your best friend. I added a little bit of sugar and salt to the sauce and gave my meatballs a quick simmer and viola!

Filed Under: Uncategorized

Classic Beef Macaroni Soup

March 23, 2017 by Dana

Snow day food alert! This Classic Beef Macaroni Soup was the perfect pot of delicious last week when we had a snow storm in the middle of March. I was not ready for snow in March, but a big pot of soup can fix any problem, right?


This is such a standard, simple recipe. Sometimes I wonder, do people even want to see recipes THIS EASY. I always find myself saying, yes! Of course they do! Not every recipe has to be elaborate, or out of the box. Simple, classic comfort food is a thing because it is one of the best ways to eat. I’ve been making this soup for my kids for a number of years now, and I thought it was time to share it!

Not only does this Classic Beef Macaroni soup taste delicious, it is so quick to make. From start to finish I want to call it a 30 minute meal, but with the boiling time it may be a few more minutes. With the short cook time, I can make this any day of the week, then have the perfect leftovers for the rest of the week.

Classic Beef Macaroni Soup Recipe Tips

  • The most important thing to remember with this recipe is to stir the pot while your noodles are boiling. The macaroni noodles have a tendency to stick to the bottom of the pot, so I would not suggest just pouring in the macaroni and walking away.
  • After my soup was boiling I realized I had some excess grease pooling on the top of the pot. I just took my large metal spoon and removed it.
  • I topped my soup with a little bit of extra sharp cheddar cheese. This is optional but highly recommended by someone who thinks cheese is basically life.
  • This soup gets better and better in the refrigerator! After all of the flavors come together over night, you may notice you love it even more!
  • The tomato product I use are just plain strained tomatoes. I’ve been using this product for years, and it is one of my most loved pantry staples! You can use it in just about anything. This is a no salt added product so you don’t have to worry about your soup being super salty in the end. The product size is 24 ounces, so you will be using the whole jar.


Beef Macaroni Soup

Beef Macaroni Soup

 

 

Filed Under: Entrees, Recipes

Pepperoni Pizza Panko Chicken

March 16, 2017 by Dana

Pepperoni Pizza Panko Chicken

Pepperoni Pizza Panko Chicken. Say that a few times really fast! This is an easy, kid friendly recipe that screams weeknight meal to me! It combines panko and parmesan crusted chicken, pizza sauce,  Applegate Pepperoni, and melty mozzarella cheese to make a delicious main dish.


Truth…I am not a huge pepperoni person, and never have been. Growing up I was just an extra cheese kind of girl. I have ventured out a bit since those days, but my ideal slice of pizza is still extra cheese. Cheese = Life.

My children, on the other hand, love pepperoni. They have been known to completely abandon a slice of pizza after eating just the pepperoni off of the top.

WHO. DOES. THAT.

Despite not being a super duper pepperoni lover, I saw this Applegate Naturals pepperoni at the grocery store and thought it looked brilliant. It was huge. It was massive. It deserved to sit atop a chicken breast with melty mozzerella cheese and fresh basil on top. I needed this pepperoni in my life to show my children that I, in fact, can be a pepperoni person too.

Here is my husband pretending to be tall, dark, handsome, and mysterious while showing off this wonderful Applegate Naturals Pepperoni! He attempted to give me several pointers on how to get this shot. I didn’t listen to any of them! 

Pepperoni Pizza Panko Chicken

Ingredients and Tips

I have been mentioning this a lot here lately, and here I go again. Target is really killing it with their organic, non-GMO, and better ingredient oriented grocery selection lately! I am so impressed with their organic selection, sometimes I forget I’m even at Target. As I browsed the isles, or ran through them with a screaming baby, I picked up a jar of their Simply Balanced organic pizza sauce for $1.29!

$1.29!!!! I thought it was a steal. 🙂

I also used  Kikkoman panko bread crumbs, grated parmesan cheese, shredded mozzarella cheese, and thin cut chicken breasts. If your chicken breasts are thicker, I highly suggest filleting them first (cutting them in half length-wise), and pounding them thin with a meat tenderizer.

When I sauté chicken, temperature and enough olive oil is key to getting those perfectly crisp panko crumbs on the outside. I had my burner on a steady medium-low the whole time. I knew I did not want to crank it up too high, as to not burn the olive oil or the panko bread crumbs. I think the crucial part to getting perfectly crisp and browned breadcrumbs is 100% the amount of oil in your pan. So before you put each piece of chicken in your skillet, make sure there is a generous dash of oil waiting for those breadcrumbs!

Pepperoni Pizza Panko Chicken

Pepperoni Pizza Chicken

 

Filed Under: Entrees, Recipes

Shrimp & Parmesan Strip Steak

February 14, 2017 by Dana

Last minute Valentine’s Day dinner alert! This Shrimp & Parmesan Strip Steak is restaurant quality food at home and so easy. Pair it with some simple mashed potatoes and wine and you will never miss the hustle and bustle of going out to eat!


So my Valentine and I (my husband!!) don’t get to go out to eat all too often because we have 4 kids and it is just too much of a hassle. I would much rather have a special dinner at home with the kids and save the stress of getting a babysitter, having our youngest cry the ENTIRE time the sitter is here, and waiting for an hour for a table at a crowded restaurant. Don’t get me wrong, time away is wonderful, refreshing, and a must for parents. However today I want to show my whole family I love them instead of just my husband. So we are staying home. 🙂 Welcome this Shrimp & Parmesan Strip Steak!

Seasoning the Steak

This recipe starts with a standard grilled strip steak. You can totally substitute any cut of steak you’d like! My only recommendation would be to stay away from any thin cuts. I used strip steaks because while on the phone at the grocery store and not really paying attention I just put something that looked decent in the cart. When I got home my husband immediately asked:

“What kind of steak is that?” Such a man question!

Hell if I know. Seriously. haha

So it was actually strip steak and it was perfect for this recipe!

When grilling steak I always use the same combo of spices and there is one key ingredient. COURSE kosher salt. When seasoning any cut of meat, this is what I use to really bump up the flavor. Along with the course kosher salt I used a really nice mix of granulated garlic, onion salt, and cracked black pepper. No need to get crazy when seasoning a steak!

Grilling the Steak

To be honest, this seems so simple. Yet both my husband and I have at different times totally messed it up! Depending on who you ask about the best way to grill a steak, you may get different answers!

My answer would be (what works for me) is to put the grill on low to moderate heat on one side, and put the other side of the grill a bit hotter. Once I get nice grill marks and a bit of golden char around the outside, I flip it to the not as hot side and be patient. I like my steak at home to be medium well. It does take a bit of time to get that nice and golden brown, crispy around the edges steak. One time I Googled “tips for grilling steak” and what I found were a ton of pictures of rare steaks and suggestions that 3 minutes per side is about the time you’ll need.

So wrong for me!

Indeed I found that I needed quite a bit more time per side. I have never actually timed it. Once I start seeing char around the edges, I flip. I guess for me it is more of feeling and looking, than timing. After I have flipped my steak I go based upon feel to know when the steak is done. If you push on it and it is still springy, its not medium well. If you push on it and it is firm, its done. Don’t go too far though! Look and feel, look and feel. 🙂

Since I’m so bad at this whole giving directions to grill a steak… here… go check out what Bon Appetite says! haha

The shrimp part of the recipe is super easy. Put butter, salt, and white wine on top of pre-cooked shrimp and you are done! 🙂

I used frozen shrimp so I defrosted the shrimp in water first. Then I drained the water and added the butter, white wine, and salt.

To finish the dish, I simply put the shrimp on top of the grilled sirloin, and added my shaved parmesan/asiago blend that I bought pre-shaved at the grocery store. Next, I put it under the broiler for just long enough that the cheese was melted and starting to brown.

Filed Under: Entrees, Recipes

The Best White Bread

September 14, 2016 by Dana

*This white bread recipe is simply The Best White Bread I have ever had! I have shared this recipe time and time again with friends who rave that it “Tastes just like the bread their Grandfather used to make!” My tried and true recipe that will leave you wondering why grocery stores even bother selling shelf stable white bread. No comparison here!

The Best White Bread || Easy to follow recipe. Hands down the best white bread I have ever baked! Perfect for grilled cheese sandwiches, french toast, and everything in between.  Nothing on the grocery store shelves can compare! || www.3boysunprocessed.com


 

The smell of fresh bread baking. Just close your eyes and imagine where that smell takes you. Maybe it is nostalgic, or maybe it takes you back to a job that you loved, or that guy you went on the horrible blind date with that one time, or Grandma’s house growing up. It is a beautiful, wonderful, amazing smell, isn’t it? I love the smell of fresh bread baking and this white bread does not disappoint in the amazing aroma department!

Hello beautiful, wonderful, amazing smells that are about to swirl through my home! 🙂

A fresh bread baking situation going on in my house means this Momma is so on point that given day. On point like doing a weeks worth of crap all in one day and possibly running around like a mad woman trying to understand why I all of a sudden have a million ounces of energy running through my body to do everything I’ve been procrastinating for weeks. You have those days too, right? Or did someone just spike my coffee?

Spiked coffee or not I usually bake this bread on the same day I make a pot of creamy tomato soup. Do you see where I’m going here? Yes, grilled cheese sandwiches. Who doesn’t love a grilled cheese sandwich on The Best White Bread you have EVER had dipped in creamy, cheesy, delicious homemade tomato soup? My goodness, if that isn’t food heaven I don’t know what is!

The Best White Bread || www.3boysunprocessed.com

 

The Best White Bread || Easy to follow recipe. Hands down the best white bread I have ever baked! Perfect for grilled cheese sandwiches, french toast, and everything in between.  Nothing on the grocery store shelves can compare! || www.3boysunprocessed.com

Baking Tips for The Best White Bread

  • Take extra precaution with the temperature of your milk. Too hot will kill the yeast, and too cold will not activate it! A nice lukewarm is where you want to be.
  • Room temperatures do cause breads to rise at different speeds. In the summer I may get a really quick and puffy rise, while in the winter my dough may not be as quick to rise. If you feel like you aren’t getting the rise you should be, preheat your oven to the lowest temperature option, then turn your oven off. Leave some of the heat out, then place your dough bowl in the oven to rise. This works like a charm every time!
  • Make sure you cover your dough while it is rising or a hard crust will form on the outside of the dough. I always use a warm, wet paper towel and that works perfectly. DO NOT however leave it on there for hours on end to go run a million errands because you will likely come back to a big ol’ dough ball covered in paper towel that you cannot get off. Can you tell I’ve experienced this first hand?
  • I always use bread flour when baking breads. Give it a try, you will not be disappointed with the results!

This recipe first appeared here on NYT Cooking. Thank you for the wonderful recipe!

The Best White Bread || Easy to follow recipe. Hands down the best white bread I have ever baked! Perfect for grilled cheese sandwiches, french toast, and everything in between.  Nothing on the grocery store shelves can compare! || www.3boysunprocessed.com

Filed Under: Breads, Recipes

Three Cheese Tortellini Soup

July 1, 2015 by Dana

TortelliniSoup5 (1 of 1)

Well….I’m just going to go right ahead and say this recipe is a certified cheese-bomb! Shall I shamelessly explain myself or blame it on the pregnancy? 🙂

Ok, now that the cheese-bomb cat is out of the bag, let’s talk about why I needed this in my life today… You know because it was 85 degrees here in Central Pennsylvania and I needed a bowl of hot, creamy, comfort-food style soup. Obviously. Again, the baby. The hormones. The cheese. Oh my!


But then I realized this soup was so deliciously dreamy, creamy, and oh-so cheesy that everyone needs this in their life once in a while. You know, like when your friend gets dumped and she is not that into chocolate… Or when you realize one of your kids just peed all over the bathroom (Oh, I’m sorry.. Is that just MY kids??)… Or that time you realized your cheat day just turned into a cheat month and you must have one final “Hoo-RAH” before getting back on track. And let’s not forget this soup contains tomatoes and tomatoes = healthy fruit/vegetable or whatever you classify a tomato as. So there…it’s not that bad after all.

Now let’s review.

TOMATOES = HEALTHY.

MY KIDS = PEE EVERYWHERE.

The End.

Three Cheese Tortellini Soup || www.3boysunprocessed.com

AND Moving On…Not only is this soup a cheesy-hot-mess, it is also really versatile. A versatile dinner is a great thing in my world because let’s face it… Taking 3 (soon to be 4) kids to the grocery store before dinner to pick up ingredients is basically a tantrum roulette. Maybe someone will have a meltdown, maybe we will all pretend to be normal. Who knows? And better yet, WHY risk it? If you are missing one or two ingredients, chances are you can make a simple sub and all will be well in tantrum land. Plus you won’t have to fight the after word crowds at the grocery store. 🙂

Just a few quick substitution suggestions:

  • Sub tortellini for 100% whole wheat elbow macaroni (If you are wondering about my stance on the tortellini, check out my Spinach and Tortellini Salad post). I would go with 1 cup of macaroni.
  • Omit beef, sub 4 Tablespoons butter. Melt butter in saucepan, add flour, then slowly add liquids.
  • Sub freshly grated parmesan cheese for asiago cheese. If you decide to go the powdered parmesan route, I would suggest cutting back a little because it may turn out a bit salty.

 

Three Cheese Tortellini Soup || A delicious blend of ground beef, cheese, and tortellini smothered in a thick and creamy tomato soup. The ultimate comfort soup! || www.3boysunprocessed.com
*For reference, here are the tomatoes I always use for soup. FYI, this is a bulk listing so the price looks very inflated. 🙂

Filed Under: Entrees, Recipes

Black Bean and Corn Fritters

June 19, 2015 by Dana

Fritters5 (1 of 1)

Can I just go right ahead and admit today was just one of those days. If you have kids then I know you know what I’m talking about! Having my 8 year old son home for summer vacation and being super preggo is a lot more then I bargained for. Hello… when you can’t see your feet how are you supposed to bend over and pick random things up?? Or bend over and give the babes a bath?? Or put your own shoes on??  The big belly struggle is real! #pregnancyproblems


However…. somehow I managed to throw these super fun and delicious Black Bean and Corn Fritters together and the kids gobbled them up for lunch. I wish I could say that I served them with a green veggie or fruit salad but no, the kids are on a hard boiled egg kick so protein + protein it was. Hey, nothing wrong with that…. until tomorrow morning when I have to smell the aftermath of this bean + hard boiled egg meal. Thankfully my husband wasn’t here!

In other news my husband wants me to stop purchasing kitchen stuff. How do I put this…nevergonnahappenhubby.

In other, other news Donald Trump is running for president. Am I missing something here? Is he a politician now? Is he just going to pay someone off to make important decisions? Am I the only one super confused about this? And by the way, if you haven’t seen his Toupee memes I suggest you Google that immediately and have a good laugh!

Fritters7 (1 of 1)

AAAANNNNDDD…. Back to the fritters because they are super easy to make and come together in about 30 minutes from start to finish. 30 minutes!! They are so easy I would say this would be a great recipe to let the kids help out with. I served mine with a nice dollop of sour cream and a little extra cheese on top and they were just perfect. Hope you all enjoy as much I we did!

Black Bean and Corn Fritters || www.3boysunprocessed.com

Filed Under: Recipes, Sides

Salty Sprinkled Chocolate Chip Cookies

January 26, 2015 by Dana

 

Salty Sprinkled Chocolate Chip Cookies || www.3boysunprocessed.com || A delicious and slightly healthier version of the classic chocolate chip cookie topped with natrually dyed sprinkles of all kinds!


Oh hey there pretty little salty and sprinkled chocolate chip cookies! Oh how I’ve been waiting for February to show it’s face just to have reasons to use all of my naturally dyed sprinkles I’ve been stock-piling! Ok, so it isn’t exactly February yet, but it is really close, right?!?! 🙂

Yes, that’s right. Valentine’s Day is upon us. For some couples this “holiday” means going on extra special trips and doing all kinds of fabulous, lovey-dovey things. For couples with kids this “holiday” means reminiscing about the days before you had kids and you could do those things. HA! Ok, you know sometimes we just have to be real and this my friends is the truth about Hallmark “holidays” after having kids!

I think last year we all went out to eat as a family. My husband can tell you, I’m always the voice of reason when he suggests such outtings.

“Buuuut remember last time we tried that and it was a horrible event that I never want to relive, like ever in my life again?”

Yeah, it never really goes the way you were thinking when you have small children. Two of our kids are past the *NEVER TAKING OUT TO EAT, EVER* age, but we still have little baby Christian who is kind of still unpredictable in public. So that means I’ll probably just get my husband a plant for Valentine’s Day again and then we can name it Heart-y or something. Then of course I will have a huge tray of fresh, just out of the oven chocolate chip cookies to go along with my completely random present. Works like a charm every time!

 

Salty Sprinkled Chocolate Chip Cookies || www.3boysunprocessed.com || A declous and slightly healthier version of the classic chocolate chip cookie complete with some whole wheat flour and naturally dyed sprinkles.

Ok, now that I’ve just given all of you un-married and un-kid-ed folks the truth about well…life… let’s move on because Hello! These cookies are pretty and delicious and slightly better then your average cookie. By slightly I mean that we subbed some whole wheat flour, and added sprinkles that aren’t so offensive because they don’t contain trans fats (partially hydrogenated oils), like most sprinkles, and they are naturally dyed. No laboratory chemicals in these cookies! 🙂

Ok, so you might be wondering why I’m not going 100% whole wheat on these because normally, I do. The truth is I just can’t get a 100% whole wheat cookie to taste good. I’ve tried, and tried, and failed, and failed. Then I realized it is a damn cookie. Just put some white flour in it and forget about it! So I did, and they were perfect, and delicious, and gooey, and chocolatey, and ever so slightly salty in the most perfect cookie way. The End!

*I used 3 different naturally dyed sprinkles on these cookies but my most recommended naturally dyed sprinkles are these India Tree sprinkles. The price reflected is for a bulk order but you can find them individually in stores and on Amazon. I’ve found them in stores for $4-5 a jar so it is cheaper if you can find them locally. Wegman’s carries a ton of their line.

Salty Sprinkled Chocolate Chip Cookies || www.3boysunprocessed.com || A festive and slightly healthier take on the classic chocolate chip cookie.

*Recipe adapted from Chocolate Chip cookie recipe printed on Wegman’s Organic Chocolate Chip bag.

Filed Under: Dessert, Recipes

One Pot Italian Pasta

January 7, 2015 by Dana

 

One Pot Italian Pasta


Once upon a time I asked my husband for a Dutch Oven for Christmas. Do I need ONE more pot? Probably not. But I couldn’t resist the thought of cooking up a delicious roast in the oven with a pretty colored, straight-out-of-a-magazine looking Dutch Oven. However, instead of getting the Dutch Oven I got a….wait for it…. a cheese shredder and a dish drying rack from Walmart!*insert sarcastically excited emoji here* The best part about this is we never go to Walmart. Like ever. Everything about that place irks both of us, so how he ended up there shopping for me for Christmas is beyond me. *insert confused emoji here*

Ok, so he tried. I’ll give him that. Heck, he even braved the busted carts and weird people at Walmart! But really? A dish drying rack for Christmas? Ok, so long story short I ended up with a beautiful, photo-worthy Dutch Oven anyway, thanks to a gift card from my Grandmother and my heckling skills at Boscov’s. I used it today for this One Pot Italian Pasta and it was just glorious! Husband officially forgiven for his random Walmart presents! 🙂

As I was putting this One Pot wonder together today I just couldn’t help but marvel at the deliciousness that was about to happen + wholesome, healthy ingredients! This beautiful pot includes:

  • 100% whole wheat linguini
  • mushrooms
  • cherry tomatoes
  • strained tomatoes
  • spinach
  • fresh basil

Big plus: This recipe is completely customizable! Don’t have spinach? No problem. Hate cherry tomatoes. Leave them out! Want to sub something else? Give it a try! Want to force more greens on your family? Double the spinach. Is there anything this pot can’t do?

One Pot Italian Pasta

……And then that huge picture happened. 🙂

Cooking Tips and Techniques (Full recipe below)

    • Biggest tip: Must stir pot while pasta is cooking! I’ve made a few one potters before and didn’t need to stir as much as I did with this one. Not sure what was making things stick, but I was stirring frequently. It is worth it though!
    • This recipe makes a fairly large batch. If you are cooking for a family this should be enough for 4+ people with leftovers. If you are cooking for just 1-2 people I’d suggest halving the recipe.
    • Beef, mushrooms, and garlic are browned first then everything else is added.
    • I use Bionaturae strained tomatoes because they come in glass jars. If you can’t find this product I would suggest subbing a 15 ounce can of whole tomatoes in juice and crushing them before adding them to your pot with juice included.
    • Depending upon what stock/tomatoes you use (I used no salt added tomatoes and low sodium homemade stock) you may need to adjust your salt. I would suggest starting with 1/4 tsp and adding more as you go if you are using any products that are salted. I used about 3/4 tsp of kosher salt, but like I said I was starting with a pretty bland base.
    • And that’s all folks!

*Here is a link to the tomato product I use. Price is based upon bulk quantity.

One Pot Italian Pasta. Everything you love about beef, linguini, and tomatoes with a hint of creamy. A dinner the whole family will love! || www.3boysunprocessed.com

 

Filed Under: Entrees, Recipes

Creamy White Cheddar Baked Corn

December 4, 2014 by Dana

cheddarcorn3 (1 of 1)

Corn. The glue that holds all Holiday meals together. Don’t think so? Try omitting it sometime, and everyone will just keep wondering “What’s missing here???”


I have to admit, I’ve been a corn lover my whole life. As a child I absolutely despised veggies, but corn…we got along just fine. So obviously, as an adult and a chef, I look for ways to make corn even better then it already is. I’ve found a winner here….ding, ding, ding! 🙂 Corn + cheese = yes! It doesn’t really take a genius to figure that one out though, so let’s just say I took an obvious combination and upped the ante a bit by adding a touch of white wine and a layer of crispy Fontina cheese on top!

And now… I bring to you…more processed food confessions from my childhood. Boy, I hope my parents decided my blog was too  much of a snooze-fest to even read anymore because I’ve been calling them out for all the crap they fed me as a child a lot lately! I’m just going to assume they aren’t reading and proceed to call them out yet again! The cheese whiz, the frozen pretzels, and now the Kid Cuisines (among lots of other crap). I mean, seriously…why? And who? Who goes to the grocery store and thinks processed junk food in plastic containers that you cook in a microwave seem like a good idea? Apparently my parents thought it was quite nifty because let’s just say I ate Kid Cuisines a few times a week for a few years. I’m still alive! But no wonder I was fat and awkward!

In their defense, I really loved those things. I came home from school, watched Nickelodeon, ate my TV-dinner. The life of a 90’s kid! My favorite Kid Cuisine was the tacos (ok, is talking about this crap getting creepy yet?!?!?). I refused to believe the tacos had beans in them (THEY DID) because I thought I hated beans. I also was quite the little chef because I always mixed the corn and cheese sauce and it was the best combo ever. Hence…. this recipe!

cheddarcorn4 (1 of 1)

One really important step in this recipe is making sure your frozen corn is defrosted! If it isn’t defrosted it will make the sauce runny when it defrosts in the oven. I made the same mistake one time but quickly fixed it by adding a few tablespoons of flour and baking it for a few more minutes. Flour fixes everything!

*I recommend looking for frozen corn that is organic/non-GMO verified! I used sweet corn that I froze this summer, but store bought is perfectly fine as well!

baked corn

Filed Under: Recipes, Sides

Bacon and Mustard Asparagus

November 30, 2014 by Dana

 

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Bacon. Mustard. Asparagus. Hello, I’m so glad we’ve met! I’m so glad me and my *asparagus loving* one year old just devoured a whole bunch of asparagus together, covered in whole grain mustard and bacon. Ok, I’m the only one who ate the bacon, because salt-fest 5,000 isn’t exactly a good idea for a one year old. Over concerned Mommy? Possibly. Greedy bacon lover? Yes.

Ok, so I’m not teaching my kids to share bacon. Truth! But you should most definitely make this delicious asparagus to accompany your holiday party this year, and share with your family, because Hello! The table needs a bright and colorful veggie dish and the broccoli casserole just isn’t cutting it anymore. Ok, I’ve always hated broccoli casserole anyway so maybe I’m biased, but seriously this asparagus just screams delish!

I have an asparagus secret weapon that enables me to purchase the perfect, skinny asparagus every week for $2.99 a bundle, and the bundle is huge! On a past recipe a reader mentioned the cost of asparagus and I KNOW, it is super expensive compared to other veggies. If you are looking to save some green on your asparagus GO TO ALDI! GO TO ALDI! GO TO ALDI! I can’t say it enough. Go to Aldi! This time of year they have some awesome seasonal products and if you can find your way out of their junk food isle you might just find some awesome deals on real food. We shop there a lot because 3 kids and a husband that eats like a horse is expensive. We got our bacon at Aldi too, organic, for a fraction of the price of what I would pay at Giant or Wegman’s.

And now… I present to you… the most in-your-face asparagus picture ever. Guiness Book of World Records here I come!

baconmustardasparagus3 (1 of 1)

Beautiful, right? Perfect bright colors for a holiday table, right? Yes and yes! Above all this asparagus is just amazingly delicious and I’m not just saying that because I made up the recipe. It might be the *Best Ever* asparagus recipe, but you know pulling out the *Best Ever* card isn’t really my style so let’s just leave it at this: This asparagus is awesome and could be, would be, the *Best Ever* if we used those words. The end!

I must also stress this recipe is SO EASY. Easy as in it takes less than 20 minutes to put together, and as little as 5 if you decide to omit the bacon. Healthy weeknight side dish right here. 🙂

And guess what? We picked a tree this weekend. Hello hunky husband! #Imarriedwell

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And the fam 🙂 Of course everyone else is wearing boots and I’m in moccasins!

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baconandmustardasparagus

Filed Under: Recipes, Sides

Loaded Cheese Fries

November 28, 2014 by Dana

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Happy Black Friday! I hope everyone had a fantastic Thanksgiving. We had yet another great Thanksgiving with tons of food and time with family. My husband had to work today so no Black Friday shopping for me yet but I might venture out this evening. 🙂


And then…. these Loaded Cheese Fries happened! No mystery Kraft Cheeze Whiz, no bagged fries with tots of extra ingredients including GMO’s, just real ingredients put together to create a real food version of an all time favorite. Say something Kraft, I dare you! And please, if a word contains a Z instead of an S, that might be an indication you have a processed food disaster on your hands!

I must admit, I grew up eating Cheeze Whiz, because again my parents just didn’t understand. Almost every single day I would come home from school and eat a microwaved soft pretzel with Cheeze Whiz (cringe!). I always had to spoon the cold Whiz onto my plate without even looking at it because it actually disgusted me that bad.

So what is Cheeze Whiz anywho? Basically a mix of dairy, canola oil, modified food starch, and preservatives. You know, some processed concoction only Kraft would be able to come up with. What do you really expect from the company who created Cool Whip? I surely don’t expect anything real from them so I made my own cheese sauce that is super easy, uses only 4 ingredients + seasoning and viola! Cheese fries with a real cheese sauce that taste 1,000 times better then that canned crap!

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Now that we’ve called out Kraft, let’s talk bacon! We always try to purchase bacon that contain natural nitrates. I know some people don’t think it matter either way, so do what works for you. FYI our natural bacon comes from Aldi, and is a bit cheaper then most mainstream grocery stores. 🙂 Love me some Aldi!

Last but not least, these Loaded Cheese Fries are perfect for tailgating, football parties, Holidays, or any other gathering you can possibly think of. I don’t think I’ve ever met a person who doesn’t love fries so these are the perfect crowd pleaser!

Please excuse this ridiculously huge picture! 🙂

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cheesefries

 

 

Filed Under: Entrees, Recipes

Whole Wheat Kale and Prosciutto White Pizza + #52NewFoods GIVEAWAY!

October 31, 2014 by Dana

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Remember that time you got that genius idea to make homemade pizza with whole wheat flour and it was a total flop? Been there, done that! There has always been something I really hated about how the crust turned out, because truth be told shaping a pizza is really hard!


I was looking for recipes on Martha Stewart’s website and there it was..one of the most genius food hacks I have ever seen! A pizza in a cast iron skillet! Where has this idea been my whole life? I know, I know, Pizza Hut has essentially been doing this forever and calling it panned pizza but it never occurred to me that maybe this would be the tool I needed to fix my homemade pizza problems.

I decided to incorporated kale into our grocery list this week, because it isn’t something I pick up very often. This week was different though, because Jennifer Tyler Lee’s new book, The 52 New Foods Challenge, made me realize I have been ignoring a few vegetables that I’d like to start using regularly. You know, when you get into a grocery shopping routine and forget about all the other stuff the grocery store has? Yeah, that has been me lately and I wanted to challenge my family to trying something new!

What better a way to introduce kale to my children then pizza? I can’t remember a time my kids refused pizza and the dough is an awesome way to get the kids involved and having fun. I kid you not, my toddler had a piece of dough that he played with for hours. Who needs toys when you have pizza dough? 🙂

If you haven’t checked out my Sweet-Fire Chilli post, Jennifer’s book is based upon challenging your family to try just one new food a week. This is a genius way to handle transitioning to cooking from scratch and eating healthier because we all know how busy life with kids can get. Jennifer suggests dedicating at least one day a week to cooking with the whole family and trying something new. Not just that, she has made it into a game for kids to play to entice them to actually eat the new food! Again, where has this idea been my whole life?

Sometimes it is important to step back and take a look at the big picture. With Jennifer’s book, the big picture of eating healthier, getting your kids to try healthy foods, and cutting processed foods seems so much more attainable for families who aren’t sure where to start. Can you imagine though, a year from now having 52 new healthy ingredients to cook for your family with? How amazing is that big picture?

Pizza Dough = Hours of fun! I do believe that is Batman getting wrapped in dough!

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I know this question is coming, so I’m going to go ahead an answer it! Is prosciutto processed?

No. Prosciutto is cured, which means it was heavily salted to draw moisture out of the ham and make it safe for consumption. Although this is a process, the prosciutto I used only had 2 ingredients that were ham and salt. Some companies will use nitrates as well, but shop around and find a brand that doesn’t. Since the prosciutto is cured, it is very high in sodium, so I wouldn’t suggest using it as anything other then a heavy garnish in a dish like this. Just a few shreds will give you flavor enough to bring a really great taste without adding gobs of sodium.

If you are intimidated by mixing the pizza dough and using yeast, do not be! It is honestly easier then making cookies, I promise. 🙂 The dough only takes about 8 minutes to mix up, then rests in the refrigerator for at least 1 hour, although you can refrigerate it for up to 24. I highly suggest using whole wheat white flour which is  a softer wheat, therefore yields a softer and less dense product. Whole wheat white flour can be confusing because it sounds like it is similar to bleached, enriched, white flour but it IS NOT.

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The Giveaway

Jennifer’s book can be pre-ordered below, PLUS I am giving away a copy this week! Simply leave a comment with 1 ingredient you’d like to challenge yourself to cook with this week! Next Thursday, I will randomly select a winner. 🙂

*Whole Wheat Pizza Dough Recipe adapted from 100 Days of Real Food’s recipe Homemade Whole Wheat Pizza. Thanks Lisa!

Lunchboxes Love Mini-Whole Wheat Pizzas Too!

If you find yourself with extra dough, simply cut it into squares and press it into muffin tins. Top with garlic oil, cheese, and veggies.

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Filed Under: Entrees, Recipes

Tex-Mex Potato Wedges

July 23, 2014 by Dana

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I’m just going to throw this out there…. these Tex-Mex Potato Wedges are epic. So epic I’ve included a ridiculous amount of food porn! They are over the top delicious and possibly one of my all time favorite food creations. These potatoes do take a little bit more time to put together then your average baked potato wedge recipe but they are soooooo worth it in the end!


Here are the steps to making these amazingly cheesy and delicious wedges:

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I’ve said this before and I will say it again… the key to the perfect oven baked potato wedges is boiling your potatoes before you bake them. This ensures you are going to get a really nice fluffy inside with a super crispy outside. Essentially that is what the perfect wedge is to me! The other important part of this recipe is seasoning the potatoes correctly. I’ve included the spices that I used, which are pretty standard tex-mex spices.

My secret weapon when it comes to the perfect looking potato wedges is paprika. You want color on your potatoes and paprika is going to do that for you.  Although this recipe already has chili powder in it, I still sprinkled extra paprika on the potatoes just to bump up the food porn appeal! One last thing to note about the spices… measure your cumin people! Too much cumin will ruin these potatoes so I wouldn’t recommend going over 1/4 tsp.

As for the toppings, the sky is the limit! I topped mine with sour cream (which I consider essential), avocado, and fresh tomatoes. Of course we needed to throw in some fresh produce to combat all of the cheese!

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Hand modeling jobs… here’s my audition! Come on… you know you want these beautiful un-manicured hands for your next job! 🙂

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Filed Under: Entrees, Recipes

Classic Alfredo and Herb Sauce

May 29, 2014 by Dana

alfredosauce

I don’t know anybody who doesn’t love a good pasta dish. This recipe is simple to make, takes only a few minutes, and can’t be beat by ANY jarred version. My toddler loves this served with whole wheat penne pasta and topped with sautéed mushrooms and eggplant (I’m eggplant obsessed). I love it topped with spicy chicken or even fish. All around, it goes great with any vegetables or protein, which makes it one of my go-to recipes.


Filed Under: Entrees, Recipes

Red Palm Superfood Cookies

May 22, 2014 by Dana

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Yes, you read the title right… Superfood cookies! If you’ve been following along you know I have 3 boys. I like to make treats for them every once in a while because I don’t want them to feel like we are “weird” or “different” then other kids we know, and who doesn’t love cookies? My husband had been making these oat, walnut, and maple cookies and I decided to take them to the next level by using red palm oil. If you haven’t heard of this stuff yet it is incredible!

Health Benefits


Organic virgin red palm oil is the king of all oils. It is better then olive oil, coconut oil, and all the other oils that have great health effects on us. My husband actually just picked it up at the store one day, not even knowing what it was, so I Googled it and found this article from Dr. Oz describing how amazing it is! Here is an overview of the health benefits:

  • Rich in tocotrienol which is cancer fighting
  • Fights heart disease and high cholesterol by aiding in the removal of plaque buildup in arteries
  • Helps maintain proper blood pressure
  • Antioxidant rich- aids in preventing osteoporosis, asthma, cataracts, macular degeneration, arthritis, and liver disease
  • Slows down premature again by protecting the skin from UV rays from the sun
  • Protects against Alzheimer’s by improving blood flow to brain cells and stopping the damage of brain cells from occuring

I don’t know about you, but sign me up for the Red Palm Oil train right now!

The Cookies

Not only will you get all the health benefits from the Red Palm Oil, the rest of the ingredients are whole, natural, and also packed with nutrition! These cookies contain oat flour and rolled oats as well as all natural sugar so your body will not experience the “crash” that comes with refined flours and sugars. The best part, they taste AMAZING! I think sometimes people think of health food as cardboard-like but its 2014 and things have drastically changed!

The Oil

The most important thing is to choose the right oil. Do not get any type of refined version, as refining processes ruin the health benefits of oils. I’d highly recommend Nutivia brand Organic Red Palm Oil. It is relatively inexpensive and can be found in the “organic” section of grocery stores. If you are looking among the highly refined oils and can’t find it, look in another section. Here is a link to the oil on Amazon if you can’t find it locally.

Filed Under: Dessert, Recipes Tagged With: cookies, red palm oil, superfood

Spicy Black Eyed Pea Burgers (Morningstar Alternative)

May 21, 2014 by Dana

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Buying good food to feed a family of 5 can be expensive! One thing we try to do to save money, try new things, and be healthier overall is take the focus off of meat in our meals. There are so many unknowns about the meat industry in America, and quite frankly I just don’t trust any of the big name brands. We do buy organic meats, but they are super expensive! I do use a few tricks to stretch the meat we buy, but I also love throwing in one or two meatless meals every week. I like experimenting with new ingredients and creating new recipes that do not contain meat and so far my family has really loved all of veggie friendly meals I’ve served. My kids do love beans and I’ve been serving lentils to my toddler since before he could even talk. Both of these are awesome alternatives to meat and contain tons of protein and fiber.


Filed Under: Entrees, Recipes Tagged With: need to know

Maple Dijon Grilled Salmon

May 20, 2014 by Dana

grilledsalmon

I like to keep things simple with Salmon because it is so good on it’s own. I use a cast iron stove-top grill for this recipe and it is perfect because the best part of this salmon are the flavorful drippings underneath the salmon! When I remove the salmon I scrape the goodness from the grill and put it right on-top of the fish. It makes this recipe that much better!


If you have never cooked with a cast iron griddle/grill before it does take some trial and error with temperatures. I’ve found the best thing to do is start very low, allow your grill to heat and if you need more heat turn it up little by little. Salmon is very delicate and the last thing you want to do is burn your fish to your grill in the first 2 minutes! Take it easy and you will have perfect result !

If you are on the market for cast iron cookware I highly recommend the brand Lodge. They have some really nice pieces that will last a life-time if you take care of them. Before doing anything with cast iron read up on how to take care of it. I’ve learned the hard way what to do/not to do with cast iron and replacing pieces is such a waste! Here is a link to the grill I use (I love it).

Filed Under: Entrees, Recipes

Pinned It, Did It! Hasselback Potatoes

May 15, 2014 by Dana

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I saw these potatoes on Pinterest and immediately showed my husband. Of course they looked delicious, but were they everything Pinterest cracked them up to be? The vote is in…. drumroll please…. YES! They were absolutely awesome for so many delicious reasons!

How I Did It


First, I should say I used red potatoes. I saw a variety of potatoes being used but my husband grocery shops and he picked red potatoes so red potatoes it was!

Second, I used butter instead of olive oil. Sometimes I do toss potatoes in olive oil before baking but I wanted to put slices of butter between the potatoes because it looked cool! I didn’t put butter between every slice, I onlyput 3 really thin pieces in each potato.If you want to do this make sure your butter is cold or it might not work out so well.

Third, I saw a few different spice mixes but I went with good ol’ fashioned kosher salt and fresh cracked black pepper.

Fourth, I baked them in a cast iron skillet and this was the  key to getting this really amazing, crispy bottom that made them some of the best potatoes I’ve had. I wouldn’t even consider making them without the cast iron skillet!

Cutting the Potatoes

To get your slices spread apart like an accordion for a nice, crispy finished product you need to slice ALMOST the whole way through. If you don’t go far enough your potatoes wont spread apart, but if you go too far you’ll slice through the potato. So you see, it is kind of an art that takes practice. My slices weren’t as thin as I could get them, so next time I’ll keep that in mind. I also accidentally sliced through one or two potatoes but it was no big deal, I just stood the slices up next to the others and it was fine. I realized toward the end that if I angled my knife I had a better idea of when to stop cutting. Overall, there were a few imperfections but they were still amazing and will be our new go-to potatoes!

 

 

Filed Under: Recipes, Sides Tagged With: butter, hasselback, kosher salt, pepper, potatoes

Roasted Poblano and Cheddar Mac

May 13, 2014 by Dana

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My husband brought home a poblano pepper that I didn’t use in chili, so I challenged myself to coming up with a new recipe to use the pepper in. My kids request mac n cheese every time I ask them what they want for dinner, so I combined the two and it turned out to be a great twist on mac n cheese. It was really delicious with just a hint of spice. This side could easily be turned into a main dish by adding some extra veggies and seasoned black beans. If you are tired of the same old mac n cheese, I would highly recommend trying this recipe!


Filed Under: Recipes, Sides Tagged With: adobo seasoning, cheddar cheese, chili powder, kosher salt, onion, poblano pepper, whole wheat pasta

Homestyle Chicken Noodle Soup

May 5, 2014 by Dana

chickensoup8 We invited some of our friends from church over so I decided to make a nice big pot of chicken noodle soup. I love this soup and make it often. I always think I will make extra and we will have a lot leftover to eat throughout the week but somehow it always disappears quickly! One thing I do not use in a soup like this is boxed chicken stock or bullion cubes. Although these products can make a soup taste good, they all contain MSG or some form of it (yeast extract, autolyzed yeast). I have not found a boxed product that does not contain these ingredients. Even stocks that are labeled as containing “No MSG” still contain the yeast extract and autolyzed yeast. I would stay away from these products especially because these companies are being deceitful about what is in their products, which is not the type of company I want to support. Not only is MSG linked to obesity, depression, eye damage, and fatigue, it also over-excites your brain cells and tells you that you want more.

This recipe does take some time to make, but 95% of that time is spent just simmering to create a tasty broth. I can put this on the stove and do a number of things before I go back to the soup for the next step. It is a great soup to make on a weekend when you cleaning the house or playing with the kiddos. I also use half regular potatoes, half sweet potatoes. The sweet potatoes give the broth a hint of sweetness that sets this soup apart from any other chicken noodle soup you have had!


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Filed Under: Entrees, Recipes Tagged With: 100% whole wheat egg noodles, chicken, garlic, kosher salt, onions, potatoes, soup, sweet potatoes

“Ditch the Campbell’s” Fish and Noodle Casserole

April 30, 2014 by Dana

campbells sucks I have a confession… I HATE canned soups! What I hate even more is browsing Pinterest and viewing recipes that are using the slogan “Healthy” only to click the link to find it is actually just another recipe using cans of 98% fat free cans of soup and adding extras. Yes these recipes may be low calorie but they aren’t low sodium or by any means “healthy” due to the fact that your getting a whole lot more then just mushrooms and milk. Here are the ingredients in a can of Campbell’s Cream of Mushroom Soup:

WATER, MUSHROOMS, VEGETABLE OIL (CORN, COTTONSEED, CANOLA, AND/OR SOYBEAN), MODIFIED FOOD STARCH, WHEAT FLOUR, CONTAINS LESS THAN 2% OF: SALT, MONOSODIUM GLUTAMATE, SOY PROTEIN CONCENTRATE, DEHYDRATED CREAM (CREAM [MILK], SOY LECITHIN), YEAST EXTRACT, FLAVORING, DEHYDRATED GARLIC.


What these ingredients tell me is that Campbell’s wants to make their soup out of highly refined soybean oil instead of real cream or milk because it is cheaper for them to produce. Then to make you think you are actually getting cream they add some fillers to thicken it up as well as two forms of MSG and “flavoring” (whatever that means). Obviously this soup can stay on the shelf because there is nothing remotely “healthy” about it.

That was the bad news. But now I have some good news to tell you. You can make a fresh, creamy mushroom sauce in about the same time it would take you to open that can and heat it. It isn’t much more expensive either because other then buying the mushrooms, which run in the $1.78 range, you probably have the other stuff on hand. I know the classic “Campbell’s Tuna Casserole” recipe that everyone is familiar with also includes canned tuna, but since canned tuna contains soy and “chicken broth” we stay away from that as well. The chicken broth is a huge unknown because the ingredients in the broth are not labeled.

mushroomsoup

I know the process of making this is not that picture worthy but these pictures basically spell out the steps. Melt the butter while cooking the mushrooms, add flour until gritty, add milk and stir until it thickens and THAT’S IT! If you have other recipes that include canned soups you can easily switch the ingredients up to copycat the canned version. If you aren’t using mushrooms just melt butter, add flour, add milk. Super easy! As I mentioned I don’t use canned tuna so I baked some wild caught Flounder and topped the pasta with the fish. Alternatively, you could break it up in the mixture (my kids like it that way). I called this a “casserole” even though I didn’t bake mine but you could throw it in the oven for a few minutes if you wanted to and top with some sharp cheddar or homemade bread crumbs. That would be even more delicious!

Filed Under: Entrees, Recipes

Meatless Monday Eggplant Rollups

April 29, 2014 by Dana

eggplant10 Eggplant is an awesome substitution for pasta because you can season it however you like and give your meal 10 times the flavor.  It also contains a lot of naturally occurring vitamins and minerals (vitamins C, K, and B6, phosphorus, copper, thiamin, niacin, magnesium, and pantothenic acid), as opposed to the enriched nutrients in refined grain pastas. Our bodies do not process enriched nutrients as easily as we process natural nutrients so it is always better to rely on natural sources of these nutrients. If you have never tried substituting eggplant for pasta and are thinking it might not be appealing, I can assure you it is very similar to the texture of pasta when it is sliced thin and cooked. My husband was quite surprised how much he liked these even better then traditional pasta the first time I made them. These rollups are similar to manicotti as they have ricotta cheese inside them and a red sauce on top. If you like these you can experiment with eggplant in other ways such as using it as layers in lasagna. In my opinion eggplant is highly under-rated!

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I did use a store bought red sauce for this recipe. Here are a few things to keep in mind when choosing a store bought pasta sauce:

  • Look for one with little to no added sugars (I have found a sauce with no added sugars)
  • If you see soybean oil in it, put it down and don’t purchase that brand again!
  • Check the sodium content…. companies are notorious for putting massive amounts of unnecessary salt in their tomato sauces. The one I used had around 300 mg per 1/2 cup which is in the middle of the spectrum. I have seen some sauces have as much as 700 mg per 1/2 cup! Yikes!

Fun Fact: Eggplant is actually a FRUIT!

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Filed Under: Entrees, Recipes Tagged With: eggplant, garlic pepper grinder, garlic powder, kosher salt, onion salt, parmesan cheese, whole milk ricotta cheese, whole wheat white flour

Stuffed Pepper Skillet

April 25, 2014 by Dana


peppers6 Making an entire meal in one pan has one huge benefit…. less dishes! Any dinner with easy clean up is on the top of my “to make” list and this Stuffed Pepper Skillet did not disappoint. My father-in-law picked up some beautiful peppers for us at the Gratz auction and when I was thinking about what to make for dinner stuffed peppers seemed like the obvious choice. The last time I made stuffed peppers I noticed that both my husband and I didn’t finish our entire pepper because there is too much bulk at the bottom with no stuffing. I hate to see food go to waste so I decided this time around I’d go the skillet meal route.  I can confidently say we will be sticking to the skillet version because it was so much more delicious! In this recipe I do use a strained tomato product in a glass jar. I am very untrusting of canned foods with the whole leaching aspect,  so when I found these tomatoes at the grocery store I was happy to have an alternative to canned. They also do not contain any added salt which I appreciate because then I can control the sodium content of my meals. Here is a link to the tomatoes. I also bake off two bone in chicken breasts at the beginning of each week to use in meals and in place of lunchmeat for my 1st grader’s lunch. For this reason I did not include cooking the chicken in the directions, however I simply season them with salt, pepper, and olive oil and bake at 350 degrees for about an hour. When they cool I pull the meat from the bones and store in the refrigerator until I need the chicken. It is so simple and saves me time throughout the week. If you want to use boneless chicken breasts, you can cut them into small chunks and sauté with the diced peppers and garlic. Alternatively, a half pound of ground beef or a can of black beans would be great in this recipe as well. stuffed pepper skillet

Filed Under: Entrees, Recipes Tagged With: adobo seasoning, chili powder, cumin, garlic, green peppers, kosher salt, sharp cheddar cheese, shredded chicken, stuffed peppers, tomatoes

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I'm Dana! Foodie + Photographer. Momma of 5. Baby lover. Coffee addict. Cooking through the chaos one recipe at a time! I've built this food blog out of a desire to create and share. My time spend around the table with my family and friends means the world to me. My hope is that you get to feel that too!

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Foodie + Photographer. Momma of 5. I've built this food blog out of a desire to create and share. I feel most alive when I'm talking with family and friends around the table. My hope is that you get to feel that too!

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