Monday, April 27, 2015

Easy One-Pot Stuffed Pepper Casserole (Gluten-Free)

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I make these gluten-free stuffed peppers pretty often since they're quick to make, healthy, and all three of us love them. For this deconstructed version, I decided to cut my clean up in half by just throwing everything in one pan. It made the prep easier, the clean-up easier, but the taste was just the same. The only difference was that we could ditch the knife!
I stuck with all the same ingredients that I use when I make traditional stuffed peppers, but I omitted the eggs and cheese so it wouldn't be too thick. In its place, I added a hefty amount of shredded cheese on top. If you're looking for all the same great taste as stuffed peppers, but in a simpler presentation, this recipe is the way to go. Who doesn't love a good casserole? Enjoy!

Printable Recipe

  • 1.5 lbs. ground beef
  • 1 cup onion, diced
  • 3 tsp. garlic, minced
  • 2 cups green bell peppers, diced
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 can (14.5 oz.) diced tomatoes with Italian seasoning
  • 1 can (8 oz.) tomato sauce
  • 2 cups beef broth
  • 1/2 tsp. Worcestershire sauce
  • 1 1/2 tsp. oregano
  • 1 1/2 tsp. Italian seasoning
  • 1/2 tsp. red pepper flakes
  • 1 cup dry rice
  • 1 1/2 cups Cheddar cheese, shredded
In a large skillet over medium-high heat, brown ground beef with onions and garlic. Cook for 5 minutes then add bell peppers, salt and pepper. Cook for an additional 5-7 minutes or until peppers are tender and beef is no longer pink. Drain beef and peppers mixture and return to pan.

Reduce heat to medium and add in diced tomatoes with their juices, tomato sauce, broth, Worcestershire, oregano, Italian seasoning and red pepper flakes. Stir until well combined. Bring mixture to a boil.

Add dry rice to the mixture and stir. Return to a boil and cover. Reduce heat to low and simmer for 25 minutes or until rice is tender.

Sprinkle cheese on top and put cover on until cheese melts, about 3 minutes. Serve immediately.

Source: SK Original

Friday, April 24, 2015

Easy Stuffing Meatloaf

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My favorite part of Thanksgiving dinner isn't the turkey or the mashed potatoes or the green bean casserole, but the stuffing. I looooove the stuffing. My mom makes an amazing version with sausage that I'm just obsessed with, so I figured any sort of meat in stuffing mix would probably be delicious. That's why I decided to try out this meatloaf recipe.
Having Stove Top Stuffing in April isn't really my thing, but when it's in meatloaf I can definitely let it slide. The stuffing takes the place of breadcrumbs that are usually in traditional meatloaf, but the stuffing makes it really moist and flavorful. My favorite is the ketchup on top that becomes extra delicious after baking. This is a recipe for the whole family. Enjoy!

Printable Recipe


  • 1.5 lbs. ground beef
  • 1 (6 oz.) box Stove Top Stuffing mix
  • 1/2 cup water
  • 2 eggs
  • 1 package Lipton onion soup mix
  • 1/2 cup ketchup

Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.

In a large bowl, combine ground beef, stuffing mix, water, eggs and onion soup mix until combined. 

Shape into a loaf on the prepared baking sheet. Spread ketchup over top.

Bake for 1 hour or until internal temperature reaches 160 degrees F.

Cut into slices and serve.

Source: Adapted from multiple recipes on Pinterest

Thursday, April 23, 2015

Amazing Grass Review

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I recently received some samples from Amazing Grass, the nation’s leading line of certified organic, plant-based nutritional supplements, and I just had to share it with you. All Amazing Grass products are plant-based, non-GMO, and made with real, whole-food ingredients, which I love!!

They just released a new Tangerine Immunity flavor which is great for this spring cold season. I just take a packet, blend it up with some juice and ice, and I have a tasty, healthy drink in seconds! I'm just getting over a cold, and these packets were lifesavers when I wasn't in the mood for any solid food.
They offer two varieties of supplements: 

·  Green SuperFood cornerstone line is packed with alkalizing greens, antioxidant-rich fruits as well as probiotics and digestive enzymes. They are designed to naturally detoxify and boost the immune system.

·  Amazing Meal is a blend of organic plant protein, fruits and vegetables and is enhanced with 5 billion probiotics, creating 100 percent whole-food nutrition in each scoop.

Don't these sound amazing? So many benefits and the flavors are so yummy. You should definitely head on over to their site to check them out for yourself!!

Source: SK Original

Wednesday, April 22, 2015

Asian Pork Chops

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As soon as Chris took a bite of these pork chops, he immediately asked me to add them to the dinner rotation. And I know exactly why. He's obsessed with this slow cooker meal, and I used almost all of the same ingredients in the marinade for these pork chops. Genius.
I'm so excited that it's grilling season because I think these chops would be amazing on the grill with some char. The sauce is slightly sweet, slightly tangy and slightly savory, so some char would just throw them over the top. These are very easy to throw together and even easier to cook. Enjoy!

Printable Recipe

  • 1 lb. pork chops
  • 1/4 cup hoisin
  • 1/4 cup soy sauce
  • 1 tbsp. garlic, minced
  • 2 tbsp. seasoned rice vinegar
  • 1 tbsp. sweet chili sauce
  • 1/4 tsp. ginger powder
  • 2 tsp. sesame oil
  • 1 tbsp. canola oil
Mix hoisin sauce, soy sauce, garlic, rice vinegar, chili sauce, ginger and sesame oil together. Reserve 1/4 cup of sauce mixture in a separate bowl. Add chops to remaining sauce and marinate in the refrigerator for 1-2 hours.

Heat canola oil in a large pan. Add chops in an even layer and cook for 3-4 minutes. Flip chops and brush with reserved marinade. Cook for 3-4 additional minutes. Serve immediately.

Source: SK Original

Monday, April 20, 2015

Apple Streusel Bread

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Imagine this:

You finish whipping up a batch of amazing Apple Streusel Bread and it's baking away in the oven. Your house smells of cinnamon and vanilla and baked goods. The timer goes off, so you rush to the oven. So does your 18-month-old, because he needs to know everything that's going on in close proximity.

You slip on your oven gloves and go to take the bread out of the oven, but out of the corner of your eye you see your toddler make a quick move and you aren't sure if he's heading for the oven. So you jolt to the side to stop him, and in the process?

Your amazing Apple Streusel Bread is face down, crumbs all over, and ruined. But your toddler is safe! Yay mom! (You later discover he was just going to get his spoon.)

Oh, but your bread didn't land on the floor! It landed on the oven door. And in the oven. The 350 degree oven you just took it out of. So it starts to burn. Now your cinnamon and vanilla and baked goods smelling house smells like poop.


But who could be upset with this sweet face?
For SRC this month I was determined to make this bread from Julie at The Texan New Yorker (and actually eat it) so I made it again. Luckily it's very easy to prepare and I had extra apples on hand since Bradley is obsessed with apples these days. I'm so happy I was able to eat the second loaf! The Apple bread is so moist, but the streusel topping is where it's at. I'm so glad I was assigned Julie's blog this month because this bread is outstanding. Enjoy!

Printable Recipe

Makes 2 loaves

  • 4 cups peeled and chopped apples (4 medium to large apples) 
  • 4 large eggs, beaten 
  • 1 cup canola oil 
  • 2 tsp. vanilla 
  • 2 tsp. baking soda 
  • 2 tsp. salt 
  • 2 tsp. cinnamon 
  • 3 cups all-purpose flour 
  • 2 cups granulated sugar
  • 3/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tsp. cinnamon
  • 1/2 cup butter, at room temperature
Preheat oven to 350 degrees F. Grease 2 standard loaf pans and set aside.

For the bread: In a large bowl, beat the eggs with an electric mixer until fluffy. Add the oil and beat until combined. Add the vanilla, baking soda, salt and cinnamon. Beat until thoroughly mixed. Next, add the flour and sugar and mix on low just to blend.

Turn the mixer to high and beat until mixture is smooth. The batter will be very thick. Gently fold in the chopped apples. Divide the mixture between the two loaf pans.

For the topping: Combine the flour, sugar and cinnamon in a small bowl. Cut the butter into the mixture with a fork (or your fingertips) until all ingredients are moist and crumbly. Sprinkle the topping equally over the two loaf pans and lightly press into the batter.

Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes before removing from the pan to cool completely.

Source: The Texan New Yorker