This is a recipe that I've used lately in conjunction with grilled chicken dishes though it could go along with nearly any protein.
Ingredients:
10 assorted small sweet peppers
1/2 cup of Italian style breadcrumbs
1 block Gruyere Cheese
2 tbsp olive oil
Kosher Salt*
Preparation:
Remove tops from peppers but do not cut into them. Slice the peppers in half lengthwise and remove the seeds and the white flesh of the pepper. In a food processor mix cheese, breadcrumbs and olive oil until it has the consistency of sand castle sand. (Add oil to achieve this texture). Spoon in the mixture and line a baking dish with the peppers stuffing side up.
Cooking:
Preheat oven to 375 degrees, add kosher salt to the baking dish and fill dish with water bath so that the peppers are halfway submerged. Bake for 30 - 40 minutes or until the stuffing mixture begins to brown.
Serving:
Remove from baking dish and serve along side your favorite protein.
For years, I've gone to Hanks Franks (Facebook Page) in Lodi to have anywhere between 5 and 9 hot dogs with a variety of toppings. One of the favorites is the potato topping and out of the area, when describing this, many reactions are "potatoes on a hot dog???".
Ingredients: 2 Medium Baking or Russet potatoes2 Tbsp stick butter
Kosher Salt*
Cracked Pepper*
Preparation:
Dice potatoes into 1/4 - 3/8" cubes and soak in cold water. In a pot, bring about 1 1/2 quarts of water to a boil, salt with kosher or sea salt in similar fashion to pasta.
Cooking:
Strain potatoes and add to the boiling water, boil potatoes until they are fork tender (approximately 5 - 10 minutes depending on how large the chunks are). Once they are fork tender, remove from heat, and strain. Season with salt and pepper and return to the pot.
Refill the pot with water just over the level of the potatoes and add butter. Return the pot to the heat (same high heat as was done to boil the water) and cook down water stirring occasionally until the potatoes start to break down. Remove from heat while there are still solid potato chunks and let sit for a minute.
Serving:
Spoon over grilled or boiled hot dogs. Goes well with cheese sauce or chili.
This is what happens when you have a newborn before Christmas and neither entertaining company nor visiting company is very feasible. This is my version of what I would believe "How the Grinch Stole Dinner" would end up. Recommend serving with Roast Beast (Beef).
Ingredients:
2 Medium Baking or Russet potatoes
1 Large Red or Yellow onion
4 slices of Taylor pork roll (thin slice)
7oz (1 pkg) KerryGold Reserve Irish Cheddar Cheese (shredded)
Olive Oil*
Kosher Salt*
Cracked Pepper*
Italian Seasoning*
Preparation:
Preheat oven to 425 degrees.
Peel and slice onion into 1/8" strips then cut radially into 4 segments to produce pieces of onion that are between 1/2 and 3/4 of an inch in length. Peel potatoes and slice width-wise into 1/8 - 1/4" slices, after sliced, turn 90 degrees and cut strips (think thick julienne) and soak in some cold salty water. Cut pork roll slices in half and then in thin strips 1/8" thick.
Cooking:
In a nonstick skillet (recommended vs stainless) place a generous amount of olive oil and heat over medium/high heat. When the pan is hot, add onions generously salting and peppering. Saute onions until they begin to get translucent but do not brown, strain potatoes, add to the pan with more salt, pepper and olive oil. Lightly brown the potatoes keeping them moving every few minutes so they do not stick. (Even though it is a non-stick pan, the starch can act like glue). This will need to cook stove-top for about 7 - 9 minutes.
In another pan, heat up a small amount of olive oil over medium high/high heat and add pork roll strips. Fry pork roll until crispy and add to the potato/onion pan.
Add 1 - 2 Tbsp of olive oil to an oven safe / broiler safe baking dish and coat the bottom and sides. Add contents of the pan to this dish and top with shredded cheddar cheese (mix together) and add a light sprinkling of Italian seasoning.
After 20 - 25 minutes, place under the broiler for 1 - 2 minutes to crisp the top.
Serving:
This dish can be served as a side to any protein. I recommend roast beef or ham.
This is what happens when you have leftover taco meat and buy the "bulk" pack of soft taco shells from BJs Wholesale.
Ingredients: 1 pound of Sargento Reduced Fat Mexican Shredded Cheese
8 fajita size soft tacos (10")
Taco Meat (Use the meat from this recipe: Quick and Easy Nachosl )
Vegetable Oil - Enough to lightly spray on a skillet
Preparation:
Spray a large skillet with a light coating of oil and apply medium heat (recommended to use two for faster cooking). Heat up tortillas one by one until lightly golden brown on each side. (Flip after 45 - 90 seconds per side). In a baking dish, start layering the tortillas (it may be necessary to cut them in half and line the straight sides of the baking dish with the straight edges of the tortilla. Alternate layers of cheese and taco meat until 4 layers have been built up.
Preheat oven to 350 degrees and place on baking dish on a medium shelf cooking until cheese melts.
Serving:
Remove from oven and cut like a traditional lasagna.
This is an adaptation from one of my coworkers with reduced heat and substituting coconut milk for heavy cream. This makes the dish healthier and maintains a creaminess.
Ingredients:
5 Cloves of Garlic
1 Yellow Onion
1 Green Pepper
1 Red Pepper
2 Cans Tomato Paste
3/4 Can coconut milk
1 Small container of yougurt (plain non Greek)4 pcs Chicken (~1 lb)
* Kosher Salt
* Black Pepper
* Olive Oil
Spices:
* Garlic Powder
* Ginger Powder* Turmeric Powder
* Cumin
* Coriander
* Paprika
* Garam Masala
* Cayenne Pepper
Preparation:
Chicken: Press garlic into a small sealable container and add in approximately 1/2 - 3/4 tsp of each of the spices. Add in yogurt and stir together (marinade should take on a yellow color). Place chicken in the marinade coating generously and chill in the refrigerator for 4 - 5 hours though it is recommended to do it overnight.
When ready to cook, heat 1 - 2 Tbsp olive oil in a large stainless skillet. When hot, add chicken carefully as the yogurt will cause the oil to splatter. Cook evenly (as you would breaded chicken) for 3 - 5 minutes per side flipping only once. Chicken should take on a golden brown color and still have a soft exterior. Remove from heat and cut up into 3/4" cubes.
Sauce: Thinly slice onions (1/8" slice) and place in a bowl. Mince green pepper into 1/8" square pieces and more roughly chop red peppers to 1/2" or 3/4" square. In a nonstick skillet, pour in about 1 Tbsp olive oil and heat on medium to high heat. Add all vegetables and lightly season with salt and pepper. When onions begin to get translucent, add in a generous amount of the spices that were put in the marinade (3/4 - 1 tsp) and use garlic powder instead of fresh at this step. Once vegetables are well mixed and well seasoned, add 2 cans of tomato paste and 1 to 1 1/2 cans of water and mix together until well incorporated. Add in coconut milk and stir together (similar to a vodka sauce, it should start to turn a shade of orange / light red).
Reduce heat to low on the sauce and add in the chicken (don't worry if its not cooked all the way through as it will finish in the sauce). Cook covered for another 5 - 7 minutes.
Serving:
This dish is best served over rice, I use longer grain Jasmati (Jasmine and Basmati blend) rice cooked with 1 Tbsp of butter to keep it creamy. Additionally, Naan bread is a side dish that would pair well.
Ingredients: 5 Cloves of Garlic
1 Red Pepper1 Red Onion
1/2 Yellow Onion
1 Bunch of Scallions
1 cup of sliced cremini mushrooms
1 Bunch of Celery
1 Pound of either Stir Fry Beef or Stew beef
1 Tbsp Coconut Aminos or gluten free soy sauce
2 Tbsp Coconut Oil
* Kosher Salt
* Black Pepper
* Onion Powder
* Garlic Powder
* Turmeric Powder
* Cumin
* Coriander
* Paprika
* Sesame Oil
Preparation
This will require a significant amount of vegetable prep and would be best prepared with 3 medium to large size bowls and one small one.
Ensure that the beef is cut into thinner strips (it will be easier to eat that way). If they are not to size, cut beef into strips about 1/4 inch wide and however long you please. Place into a medium bowl and drizzle with 1 tbsp of soy sauce/aminos. Season generously with salt, pepper, onion powder, garlic, turmeric, cumin, coriander, and paprika. Lightly sprinkle with sesame oil as well and let sit.
In a small bowl, use a garlic press to crush garlic. Once all garlic has been crushed, set aside - this will be the first ingredient added to the skillet.
In a medium bowl slice onions and peppers into reasonably thin slices (between 1/8 and 3/16 of an inch) and cut in half so the pieces are about 1 1/2 to 2 inches in length. Set aside as this will be the second set of ingredients to be added to the skillet.
In another medium bowl cut up celery into 1/4 inch pieces. Add sliced mushrooms and dice up scallions and set aside as this will be the last set of ingredients.
If you do not have a wok, this is best cooked in a deep stainless steel skillet (4" at least) with a cover. Heat skillet on high and add coconut oil until it melts. After a minute, add in garlic and mix together to meld the garlic flavor with the oil.
After a minute or two, add bowl of onions and peppers, salt and pepper and stir until they begin to soften keeping them moving to not sit on the hot pan for too long in one spot. After softened, add the meat and again stir up keeping the mixture moving to not sit in one spot for too long. Put remaining tbsp of aminos/soy sauce in the skillet.
Pour in last bowl of vegetables/mushrooms, mix together, lower heat to medium and cover after lightly seasoning with salt and pepper. With lid on, shake the skillet every 2 - 3 minutes to keep everything mixing together.
Using a slotted spoon, remove vegetables and meat and place in a bowl on the side covered. Raise the heat to high and cook down the cooking liquid until it thickens and then pour over the mix.
Serving
Best served to be eaten with chop sticks.
Ingredients: 2 Yellow Squash
2 Green Zucchini
1 Red Pepper
* Sea Salt* Black Pepper* Olive Oil* Crushed Dry Basil
Preparation
Leave peel on squash and zucchini and cut in half 2x, widthwise and lengthwise. In a bowl mix together salt, pepper, basil, and oil. Coat the squash and zucchini well in the oil dressing.
Preparation - Indoors
If grilling indoors, you are most likely using a cast iron griddle or griddle pan. Heat griddle over medium heat with a light spray of oil. On one of the burners, char the pepper turning until the skin blackens and can be removed. Do not worry during this span of time if the pepper catches fire (just turn it to put it out). Place squash and zucchini on the griddle and leave face down for 7 - 10 minutes leaving deep grill marks caramelizing the surface.
Preparation - Outdoors
If grilling outdoors, place squash, zucchini and pepper on the grill grate over medium / high heat. Turn pepper occasionally until it is charred all the way around. Cook squash and zucchini for 5 - 7 minutes on direct flame until leaving deep grill marks and caramelizing the surface.
Remove from heat and cut pepper, zucchini, and squash into 1/2" chunks. Mix together in a large bowl dressing with additional olive oil and sea salt and let rest before serving.
Serving
Goes well along side steak, chicken, burgers, and anything else that can be grilled.
Ingredients: 1/2 Large Red Onion1/2 Green Bell Pepper4 Tomatoes on the vine
1 can of tomato paste
1 can of tomato sauce
* Kosher Salt
* Black Pepper
* Vegetable Oil
Preparation
Rough dice the tomatoes, pepper and onion into 3/8 - 1/2" pieces. In a 2 quart saucepan over medium heat, heat some vegetable oil and saute peppers and onions with some salt and pepper. Once softened, add in tomatoes and generously salt. Add in tomato paste and sauce, mix well and cover allowing to reduce. After 30 minutes, remove from heat and allow to cool before refrigerating.
Serving
Best served on chips, in tacos, or other Mexican fare.
Ingredients:
1 Large Red Onion
1 Red Bell Pepper
2 Tomatoes on the Vine
8oz Can of Tomato Sauce
6oz Can of Tomato Paste
6oz of Chicken Broth
12oz Can of Black beans
102g Boca Soy Crumbles
1/3 Lb Ground Pork
168g Sargento Reduced fat Mexican Cheese
* Kosher Salt
* Sea Salt
* Black Pepper
* Coriander
* Paprika
* Garlic Powder
* Vegetable Oil
Preparation:
Dice onion and pepper into 1/4" pieces (keep 1/8 cup of onion aside). Dice tomato into 1/2 - 3/4" pieces.
Spray a large dutch oven with a light coating of vegetable spray and over medium high heat saute onions and peppers. Add kosher salt and pepper and saute until translucent. In a separate saucepan over medium heat, with a light spray of oil, add remaining 1/8 cup of onions and tomatoes. Mix in tomato sauce and paste and stir well over low heat until it begins to bubble. In another saucepan, mix together 244g of black beans with just enough water to cover and cook over medium heat until it begins to boil.
In the dutch oven spread the onions and peppers to the outside and prepare for the pork. Season the pork with salt, pepper, garlic, paprika, and coriander and brown in the dutch oven. Using a wooden spoon, break up the pork into small bits and mix together with soy crumbles. Once pork has browned, pour in 4oz of chicken broth and mix together until well blended. Pour in tomato salsa mixture and stir well. Strain black beans and mix all together.
Lower heat to low and cover for approximately 5 - 10 minutes stirring occasionally. Mix in remaining 2oz of chicken broth and add in 4 servings (102g) of cheese. Cook covered for another 2 - 3 minutes and remove from heat leaving covered.
Serve in a smaller heat resistant vessel and before serving add in remaining servings of cheese (56g) and cover until ready to serve.
Serving:
This is best served as a nacho dip with tortilla chips or inside of a flour taco enchilada style.
Ingredients:
2 Medium Potatoes
1 Yellow Onion
1 Tbsp light butter (Land o Lakes Light butter with canola oil)
2 pcs thick sliced chicken
1 oz Cabot Clothbound aged cheddar cheese
2 oz Sargento Reduced Fat Mexican Cheese blend
20 chives minced
Vegetable Oil*
Kosher Salt*
Black Pepper*
Preparation:
Peel and grate potatoes on the large size holes of a cheese grater. Set aside in some salt water. Thinly slice onion and then cut the semi-circle pieces into 3 segments approx 5/8 - 3/4" in length. Spray a large nonstick skillet with a light coating of vegetable oil and add in onions (lightly salting and peppering). Cook until onion is translucent, drain potatoes and add to skillet. Add 1 tbsp of butter and stir well over low heat.
Season chicken with salt, pepper and garlic powder and cook on a cast iron griddle or grill until cooked through. Takes about the same amount of time as the hash browns will take to cook in the broiler. (see next step to save time). When cooked, remove from grill and wrap in aluminum foil for 2 minutes to rest.
Set broiler to high and pour hash brown mix into an oven safe glass bowl and place in broiler for approximately 7 minutes removing and stirring every 1 - 2 minutes. Once hash browns are almost browned, add in cheddar cheese and return to the broiler for another minute to melt in the cheese. Remove from the broiler and set aside.
Slice chicken 1/4" strips approx 1" - 1 1/2" in length. Layer chicken on top of the hash brown casserole and cover with Mexican Cheese and chives. Return to broiler for approximately 2 more minutes until cheese has melted through.
Serving:
Best served with a side of grilled/sauteed vegetables (Squash, Zucchini, Red Pepper, Cauliflower). Serves 2.
Nutrition:
This meal in its entirety scores 14 weight watchers points plus points.
