Mexican Unstuffed Bell Peppers

Ingredients

  • 3 large red bell peppers, or 6-8 small ones, cut into quarters with seeds and stems removed
  • 1 pound ground chicken, turkey, or beef
  • 1 tablespoon coconut oil
  • 1 small red onion, chopped
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 1 cup frozen corn kernels
  • 12 ounces salsa
  • 3 tablespoons mexican cheese blend
  • fresh cilantro, chopped

Instructions

  1. Heat oven to 350*F.  
  2. Spread pepper pieces in 9 by 12-inch baking dish and bake 15 minutes or until peppers are starting to brown and soften.  
  3. Heat oil in large skillet and cook chicken until browned.  Add spices and corn and continue cooking until corn is hot.  Stir in salsa.  
  4. Spread meat mixture over peppers then top with cheese.  Bake 20 to 30 minutes or until cheese is melted and bubbly.  Sprinkle with cilantro before serving.  

Comments

This recipe is from The Gracious Pantry.  I’ve been getting really small sweet bell peppers from the farmers market so they’re not really stuffable but they work really well spread out in a baking dish and topped with delicious things.  


Cherry Tomato Cobbler

Ingredients

  • olive oil
  • 2 tablespoons butter, melted
  • 1/2 cup buttermilk
  • 3/4 cup flour
  • 3/4 cup cornmeal
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 egg, beaten
  • salt and freshly ground black pepper
  • 2 pints cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 1 medium red onion, halved and sliced in thin half moons
  • 1/2 cup parmesan cheese, grated
  • 8-10 leaves fresh basil, thinly sliced

Instructions

  1. Heat oven to 425*F.  Grease medium baking dish with olive oil.  
  2. Stir melted butter and buttermilk together in small bowl.  Mix together flour, cornmeal, baking powder, and baking soda in large bowl.  Stir buttermilk mixture into flour mixture then stir in egg.  
  3. Mix tomatoes, garlic, and red onions together in baking dish.  Drizzle with olive oil and season with salt and pepper then toss to combine.  
  4. Spoon dollops of batter over top of tomatoes.  Bake until biscuits are golden and cooker through, about 20 to 25 minutes.  
  5. Before serving, sprinkle with parmesan cheese, basil and drizzle with extra olive oil if desired.  

Comments

This recipe is from Mark Bittman via AARP.  I was SO excited about this recipe and it was such a huge letdown.  I think it has a lot of potential, but it was not achieved as the recipe is written.  I would like to revisit this recipe in the future and I’ll cook the tomatoes mixture in a skillet with some balsamic vinegar first.  Or maybe roast them in the oven.  Something to break down the tomatoes and make them awesome.  


Rotisserie Chicken Quiche with Potatoes, Thyme, and Zucchini

Ingredients

  • 2 tablespoons cooking fat, such as coconut oil
  • 4 medium potatoes, scrubbed and shredded
  • 2 teaspoons garlic powder
  • 9 eggs
  • 1 cup coconut milk
  • 1 1/2 cups zucchini, chopped
  • 1 1/2 cups rotisserie (or slow cooker) chicken, shredded
  • 2 teaspoons dried thyme
  • salt and freshly ground black pepper
  • 4 small onions, cut in half then thinly sliced into half moons

Instructions

  1. Heat oven to 375*F.  
  2. Grease 9 by 12-inch baking dish with 1 tablespoon cooking oil.  
  3. In large bowl, beat two eggs with 1 teaspoon garlic powder and salt and pepper to taste.  Add potatoes to egg mixture and toss to coat.  Pour mixture into baking dish and press down to form crust.  Bake for 15 minutes, or until hardened.  
  4. Mix remaining ingredients, except for onions and remaining cooking oil, in now-empty bowl.  When crust is done baking, pour egg mixture into baking dish and return to oven for 20 to 30 minutes, or until almost set.  
  5. While quiche is baking, heat remaining tablespoon oil in large skillet on medium low.  Add onions and cook, stirring often, until tender and brown. 
  6. Top quiche with onions then return to oven and bake 10 more minutes or until quiche is completely cooked and set.  Let quiche rest 10 minutes before cutting and serving.  

Comments

This recipe is from Paleo Parents and I thought it looked amazing when I first saw it.  It was fairly tasty but, sadly, the timing was bad for me to make it so it didn’t really get appreciated as much as it should have been.  I also think that I made the potato layer a bit too thick, so it didn’t get crispy like I wished it had.  


Sausage, Spinach, and Spaghetti Squash Boats

Ingredients

  • 1 medium spaghetti squash
  • 2 pounds sweet italian sausage, casings removed
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 8-12 ounces baby spinach
  • 3 tablespoons olive oil
  • salt and freshly ground black pepper
  • 2 tablespoon pine nuts, toasted
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cut squash in half and remove seeds.  Place in microwave, cut side down, and microwave for about 10 minutes, or until flesh is soft.  (My microwave is small, I had to do the halves separately.)  Let squash cool then scoop out flesh with fork.  
  2. Meanwhile, heat oil in large skillet over medium heat.  Add onion and garlic and cook, stirring, until soft, about 4 to 5 minutes.  Add sausage to skillet and cook, stirring and breaking the sausage into small pieces with spoon.  Cook 10 to 12 minutes, or until sausage is browned and cooked through.  Add spinach and cook, stirring, until wilted.  Remove skillet from heat and stir in spaghetti squash strands.  Toss to combine, then season with salt and pepper and top with pine nuts and parsley.  
  3. If desired, scoop mixture into spaghetti squash shells for serving.  Otherwise just scoop mixture onto plates.  

Comments

This recipe is from Paleo Grubs and was super delicious!  I’m not sure why we don’t have more spaghetti squash, since it’s really yummy.  The flavors in this were all super and I’m happy that I seem to be able to eat small amounts of leafy greens again with no problem!  


Breakfast Stuffed Acorn Squash

Ingredients

  • 1 pounds breakfast sausage, casings removed
  • 1 tablespoon cooking fat (like coconut oil)
  • 1 acorn squash, cut in half and seeds removed
  • 1/2 yellow onion, diced
  • 1 clove garlic, minced
  • salt and freshly ground black pepper, to taste
  • 2 eggs

Instructions

  1. Heat oven to 375*F.  Place acorn squash cut side down on foil-lined baking sheet.  Bake 20 to 25 minutes or until squash is tender.  Remove from oven and cool.  
  2. While squash is cooking, heat oil in large skillet over medium heat.  Add garlic and onion and cook, stirring often, until onions are translucent.  Add sausage and cook, breaking apart with spoon as it cooks.  
  3. Once sausage is cooked through, reduce heat to low.  Carefully scoop out flesh of acorn squash and add to skillet.  (If you want to, you can use the squash shells for serving.)  
  4. Mix squash and sausage mixture together.  
  5. In a small skillet, fry eggs in desired manner then serve squash mixture topped with a fried egg.  

Comments

This recipe is from PaleOMG and it was very tasty!  The squash and sausage were tasty together and the fried egg on top was delicious as well.  This would make a great breakfast dish, but I served it for dinner.  



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