Dinner

Description Loaded Italian Sausages are topped with seared peppers and onions then smothered with mozzarella cheese. This low-carb dinner recipe is mouthwatering! Ingredients 4 sweet or hot Italian sausage links (uncooked), butterflied 1 Tablespoon extra virgin olive oil 1 green bell pepper, diced 1 red bell pepper, diced 1 yellow onion, diced homemade seasoned salt and pepper 8oz mushrooms, sliced 2 cloves garlic, pressed or minced 1 Tablespoon balsamic vinegar 6oz shredded mozzarella cheese Directions Preheat oven to 350 degrees then line a baking sheet with foil, spray with nonstick spray, and set aside. Heat a large skillet over medium-high heat. Spray with nonstick spray then add sausages cut side down and sear until golden brown, 5 minutes. Flip then sear for 1 more minute. Transfer sausages to prepared baking sheet then set aside. Turn heat down to a touch above medium then add oil. Once hot, add bell peppers and onion, season with seasoned salt and pepper, then saute until vegetables begin to soften and get a little bit of color, 5 minutes. Add mushrooms then saute until all the vegetables are tender, adding more seasoned salt and pepper after the mushrooms release their liquid. When the vegetables have a few minutes left, add garlic then saute until very fragrant. Add balsamic vinegar then stir to combine. Scoop vegetables on top of seared sausages then sprinkle cheese on top. Bake for 10-12 minutes or until cheese is fully melted then serve. Serves 4 ...

INGREDIENTS 1 1/2 pounds 80% lean 20% fat ground beef or ground chuck 1 tablespoon Worcestershire sauce 1 1/2 teaspoons seasoning salt 1 teaspoon garlic powder 1/2 teaspoon ground black pepper 4 hamburger buns Optional: 4 slices of cheese Optional: hamburger toppings - lettuce, tomato, onion, pickles, ketchup, mustard, mayo, etc. INSTRUCTIONS Preheat the grill to 375 degrees F (medium-high). In a large bowl, add the beef. Sprinkle evenly with the Worcestershire sauce, seasoning salt, garlic powder, and pepper. Use your hands to mix the ingredients until they are just combined. Divide the meat mixture into fourths. Take 1/4 of the meat mixture and use your hands to press it into the shape of a hamburger patty that is about 3/4 inch thick. Make an indention in the middle of the patty to prevent bulging in the center of the hamburger as it cooks. Repeat with the remaining meat mixture, making 4 hamburgers. Place the burgers on the grill. Cook 4-5 minutes on the first side. Flip the burgers over and cook an additional 4-5 minutes, until the burgers have reached the desired doneness.* If adding cheese, lay a slice of cheese on each burger patty about 1 minute before taking the burgers off the grill, so the cheese has a chance to melt. NOTES I usually cook for 4 minutes on each side for medium-well burgers. ...

INGREDIENTS 3 tablespoons unsalted butter, melted 1 large yellow onion, diced medium 2 large carrots, cut into 3/4-inch pieces Coarse salt and ground pepper 2 tablespoons tomato paste 1 pound ground beef or lamb 2 teaspoons fresh thyme leaves 1 cup dark (porter) beer 2 tablespoons all-purpose flour 3/4 cup frozen peas 1 large russet potato (3/4 pound), very thinly sliced INSTRUCTIONS Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon butter over medium-high. Add onion and carrots and cook, stirring often, until onion is soft, 5 minutes. Season with salt and pepper and stir in tomato paste. Add meat and cook, breaking up with a wooden spoon, until almost cooked through, 3 minutes. Add thyme and beer and bring to a boil. Cook, stirring frequently, until slightly reduced, 2 minutes. Sprinkle flour over mixture and stir to combine. Add 1 cup water and cook until mixture thickens, about 2 minutes. Stir in peas and season with salt and pepper. Transfer mixture to a 2-quart baking dish. Top with potatoes, overlapping slices. Season potatoes with salt and pepper and drizzle with 2 tablespoons butter. Bake until potatoes are browned around edges and tender when pierced with a knife, 40 to 45 minutes. Let cool 10 minutes before serving. Prep: 30 mins ...

INGREDIENTS 1/2 cup soy sauce 5 tablespoons pure maple syrup 1 teaspoon minced fresh ginger (about 4-inch knob) 1 tablespoon Sriracha 1 clove garlic, minced 1 pound boneless, skinless chicken breasts 1 cup white rice, such as jasmine or basmati, rinsed 1 cup water, plus 2 tablespoons 1 red bell pepper 1/2 red onion 1 cup fresh baby spinach 1 tablespoon arrowroot starch 1/2 cup chopped green onions, tender white and green parts only (about 3 onions) Sesame seeds, for garnish INSTRUCTIONS Add the soy sauce, maple syrup, ginger, Sriracha, and garlic to the Instant Pot and stir to combine. Place the chicken on top of the sauce in a single layer. To cook the rice at the same time, position a 2.5-inch trivet over the chicken breasts and place a 7-inch oven-safe bowl on top. Add the rice and 1 cup water to the bowl, then secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 4 minute ...

INGREDIENTS 1 lb bone in center cut pork loin chop. Cut meat from bone. Save bone for later in the recipe. Cut meat into slices against the grain. 2 tbsp gochugaru 1 tbsp minced garlic 1 tbsp sesame oil 1.5 c chopped kimchi with some juice 3 c water 1 14 oz pkg firm tofu 1/2 c diagonally cut green onions INSTRUCTIONS Marinate the pork meat with the gochugaru, garlic, and sesame oil for at least 10 minutes. Sauté marinated pork until lightly browned. Remove from pan. Add reserved bone and kimchi, cook 2 minutes. Add 3 cups water, bring to boil. Reduce heat and simmer uncovered 20 minutes. Cut tofu into slices ½” by ¾“. Remove bone from soup. Return pork to soup. Add tofu. Simmer five minutes. Sprinkle with green onions.

INGREDIENTS 4 slices bacon, chopped 7oz kielbasa, chopped 1/2 cup carrots, thinly sliced 1 rib celery, thinly sliced 1 shallot, chopped 2 cloves garlic, pressed or minced 2-1/2 cups chicken broth 1-1/2 cups milk, divided (I used unsweetened almond milk, recommend 2% or higher if using cow’s milk) 3 Tablespoons gluten-free flour 1-1/2 cups diced baby yukon gold potatoes 1 cup sweet corn, fresh or frozen seasoned salt and pepper chopped green onions, for garnish INSTRUCTIONS Add bacon and kielbasa to a 6 quart Dutch oven then turn the heat to medium. Saute until bacon is golden brown then scoop the meats onto a plate, reserving bacon grease in the pot. Add carrots, celery and shallot then saute until tender, 8-10 minutes - adding a splash of chicken broth then placing a lid on top to speed up softening if it’s taking too long. Add garlic then saute until very fragrant, 1 minute. Add chicken broth plus 1 cup milk to the pot then turn heat up medium-high to bring soup to a bubble - NOT a boil. Add potatoes then turn heat down to medium and simmer until tender, 5-7 minutes. Meanwhile, whisk together gluten-free flour and remaining 1/2 cup milk until very smooth. Add browned bacon and kielbasa back into the pot then stream in flour/milk mixture and simmer until soup has slightly thickened, 5 minutes. Add sweet corn then simmer until heated through, 1 minute. Taste then add seasoned salt to taste, and lots of pepper. Scoop into bowls then serve topped with green onions.

INGREDIENTS 14 oz stick rice cakes 2 tbsp gochugaru 1 tbsp soy sauce 1 tsp sugar 2 tsp dark sesame oil INSTRUCTIONS Boil rice cakes 2 minutes, or until they float. Drain and rinse with cold water. Add the rest of the ingredients and toss with the rice cakes. Let them sit for 15 minutes. Heat skillet with 1 tbsp canola oil. Sauce rice cakes until crisp and blistered. Make sure you do it in a well ventilated area because it produces some very spicy fumes.

INGREDIENTS 1 pound lean ground beef 1/4 cup chopped onion 1/4 cup chopped green bell pepper 1/2 teaspoon garlic powder 1 teaspoon prepared yellow mustard 3/4 cup ketchup 3 teaspoons brown sugar salt to taste ground black pepper to taste INSTRUCTIONS In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper. YIELD 6 servings ...

INGREDIENTS 3 lb chuck roast Hidden Valley Ranch seasoning packet McCormick Au Jus Mix 5 Pepperoncini Peppers (and some juice) 1 Stick of butter INSTRUCTIONS Put the chuck roast in the crock pot. Sprinkle the Au Jus mix and the hidden valley ranch mix on top of the roast. Put the stick of butter on top of the roast. Then put the pepperoncinis on top plus some of the juice but do not add water. Cook on low for 8 hours, shred the meat and serve. (It’s good with lime/cilantro rice).

INGREDIENTS 6 green bell peppers salt to taste 1 pound ground beef 1/3 cup chopped onion salt and pepper to taste 1 (14.5 ounce) can whole peeled tomatoes, chopped 1 teaspoon Worcestershire sauce 1/2 cup uncooked rice 1/2 cup water 1 cup shredded Cheddar cheese 2 (10.75 ounce) cans condensed tomato soup water as needed INSTRUCTIONS Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese. Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly. YIELD 6 servings ...