So, Friday night, We had the Philly Cheesesteak Stuffed Peppers. The recipe for this one actually came from the blog The World According to Eggface, but I found it on Pinterest. I did change a few things... used a Yellow onion (because I have no idea what a Maui onion is), skipped the mushrooms, because it is my everlasting belief that fungus does not belong in food, switched the cottage cheese to low-fat ricotta (I don't like cottage cheese), I added a bit more Worcestershire sauce, and I added: garlic powder, and paprika to the onions and meat. Other than that, I followed the recipe. My husband bought the biggest peppers on the planet, so, we only ended up having enough for 2 full peppers, 4 halves. It was ok, though. I just saved the other two peppers for our chili the next night. Here's a picture of the final product. It was VERY good, and something we'll be doing again.
Saturday night, I made chili. I don't really do anything special with my chili, and it's super easy to make. Unfortunately I can't tell you measurements on the spices, because it's all to taste. So, here it goes.
-1 lb. lean (90/10 preferably) ground beef, or other lean ground meat (venison is also very good!)
-2 cans of diced tomatoes with chilis (I usually do medium, but since I knew my daughter would be eating this with us [she's one] I did mild)
-1 Can of tomato sauce (I usually get the bigger can, and add as I need... I like my chili thicker, and my husband prefers it thinner)
-1 can of black beans
-1 can of Bush's Chili beans
-1 medium diced green pepper
-1 medium diced yellow onion
-Chili Powder
-Garlic Powder
-Paprika
-Cumin
-Salt (we use sea salt in our house)
-Fresh Ground Black Pepper
-Dice the onion and green pepper, and put into a non-stick pan with just a tiny spray of Pam. Season with all the seasonings to taste.
-Once the peppers are slightly tender, and the onions are translucent, add the beef or other ground meat. You can add a bit more seasoning at this point if you like, I always do.
-Once the beef is browned, if it needs drained, drain it. If not, you can transfer over to your crockpot (I do this recipe one of two ways. If I'm going to be around most of the day, I'll do it in the crockpot. If not, you can do a decent version stovetop in about an hour to an hour and a half).
-Add all your canned goods to the crockpot. Season, and mix well.
-Put on high just long enough to get the ingredients heated, and then turn to low. Let simmer on low for 4+ hours.
I'm sorry I don't have a picture of the chili... I'll try to get one next time I make it. I usually top my chili with LF or FF Sharp Cheddar or Mexican blend cheese.
Yesterday, I decided to try something different. My husband and I had purchased a bag of pre-riced frozen cauliflower a while back, which we'd never used. Well, yesterday, a friend of mine made chicken fried cauliflower "rice." I didn't want to make the full dish as fried "rice," since my husband doesn't normally like cauliflower, so, I decided to make it as a side. The chicken on the plate is made with a Mandarin Teriyaki sauce packet that I found at Meijer. Here is the recipe for the Cauliflower Fried "Rice." I basically followed the recipe, except I didn't have any onion at home, so, I used dehydrated onions, which are a great option if you don't have one. They provide the flavor. I also would recommend fully thawing the cauliflower "rice," and then squeezing all the water out that you can using a cheesecloth. There was a LOT of liquid in my pan that didn't need to be there. My dietitian doesn't allow peas, so, instead of doing a peas and carrots blend, I used broccoli and green beans. It was good! Even my husband who doesn't like cauliflower liked it. The nice thing is that it has the consistency of rice too. Honestly, if you have a picky eater coming to your house, just don't tell them it's cauliflower. They probably won't know the difference! :) We're definitely making it again! :)
So, did anyone else try anything good this weekend?
~♥~
Lady D
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