Stuffed Eggplant (Gluten-Free)

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One of my friends moved all the way to Seattle, so luckily I was her recipient of perishable goods while she was packing up her home and office. She belonged to a CSA (Community Supported Agriculture) where she received weekly baskets of produce from a local farmer. Since she was unable to use all the produce she received in her last basket before she left, she graciously gave me a big batch of assorted vegetables since she knows I love to cook. When she told me an eggplant was included, I immediately started imagining all the things I could make with it.

This is a perfect weeknight dinner to share with someone. You get your share of meat, vegetables and cheese all wrapped up into one delicious dish. And if you each take a half, it's more than filling. I really loved this recipe and enjoyed the mix of flavors. The sausage adds some kick, the seasonings are perfect compliments to the vegetables, while the ooey gooey cheese melts and pulls the dish together. Enjoy!

Printable Recipe

Ingredients

• 1 large eggplant
• 3 tbsp. extra-virgin olive oil, divided
• 1/2 lb. ground beef
• 2 links mild Italian sausage, removed from casing
• Salt and freshly ground black pepper
• 1 small onion, finely diced
• 1/2 red pepper, finely diced
• 3 cloves garlic, minced
• 1/2 tbsp. dried parsley
• 1/2 tbsp. dried basil
• 1/2 cup Parmesan cheese, grated
• 1/2 cup part-skim Ricotta cheese
• 1 1/2 cups reduced-fat Mozzarella cheese, shredded, divided
• 1/2 cup tomato, seeded and diced

Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray and set aside.

Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Chop 1 cup of the scooped out part and set aside. Evenly slice a very small strip of the skin (about 2 inches long) off the bottom of each eggplant half so the eggplant lays flat. 

Meanwhile, in a medium saute pan heat 1 tbsp. olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef and the sausage to the pan and saute until browned. Drain.

In the same pan over medium heat, add the remaining 2 tbsp. olive oil and saute the onions, peppers, reserved 1 cup chopped eggplant and garlic until vegetables are tender. 

In a large bowl mix together the cooked vegetables, cooked meat, parsley, basil, Parmesan, Ricotta, 1 cup Mozzarella and the tomatoes.

Evenly fill the scooped-out eggplant halves with the meat mixture. Sprinkle evenly with remaining 1/2 cup Mozzarella cheese. 

Place on prepared baking sheet and cook for 30 minutes. Serve immediately.

Source: SK Original

ABC Vegetable Soup

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I hate wintertime. Germs are everrrryyyywhere. And because of that, my entire family has been sick the past couple weeks. My baby had a cold that lingered forever. He was congested, lethargic, wouldn't eat, wouldn't play, was fussy, always wanted to sleep. So not like him! But thankfully he has fully recovered. But then, lo and behold, as soon as he got better Chris and I got sick! I got a nasty sinus infection and strep throat, while Chris got a upper respiratory infection. It was absolutely no fun, but thankfully my parents swooped in and took Bradley to stay at their house so he wouldn't catch our germs!

Before I was down for the count, I whipped up a big batch of this tasty vegetable soup for all of us. It's packed with tons of essential vitamins; just what we needed when feeling under the weather. And it's a great way to get your child to eat tons of vegetables! Bradley hates carrots, but I was even able to sneak some on a few of his spoonfuls. This soup was extremely hearty and warmed our insides. When we were younger my mom always used to top our vegetable soup with a slice of yellow American cheese, so that's what I did to mine. It makes the soup creamy and extra delicious--I suggest you give it a try :) Enjoy!

Printable Recipe

Ingredients

• 1 tbsp. olive oil
• 1 small onion, diced
• 1/2 cup celery, finely chopped
• 1 1/2 cups white or gold potatoes, peeled and cubed
• 1 cup baby carrots, sliced
• 1/2 cup green beans, fresh, frozen or canned, drained and rinsed
• 2 (14 oz.) cans diced tomatoes
• 1 cup Italian seasoned tomato sauce
• 48 oz. vegetable or chicken broth
• 1/2 cup dark red kidney beans, drained and rinsed
• 1 bay leaf
• 1 cup uncooked alphabet pasta
• 1/2 cup corn, frozen or canned, drained and rinsed
• 1/2 cup peas, frozen or canned, drained and rinsed

Heat the oil in a large pot. Sauté the onion, celery and potatoes for 4 minutes.

Add the carrots and green beans and stir, allowing to cook for an additional 5 minutes. Mix in the tomatoes, tomato sauce, broth, kidney beans and bay leaf. Cover and bring to a boil. Once boiling, reduce heat to medium low and cook for 10 minutes.

Bring the heat back to a boil. Add the pasta and cook for 5 minutes. Add the corn and peas and cook for an additional 5–6 minutes or until pasta is tender. Discard bay leaf and serve.

Source: Adapted from Giant Food

Loaded Baked Potato Dip (Gluten-Free)

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I first had this dip at my friend's housewarming party, and I couldn't wait for an occasion to make it on my own. Chris and I literally stood around this dip the whole party and ate half of it. We probably would have eaten the whole thing, except we had Bradley with us and had to leave early. Oh, and we didn't really think it was "polite" to eat the whole thing. I totally would have if it was socially acceptable, though.

This dip doesn't contain any potatoes, but it takes the toppings that make a Loaded Baked Potato a Loaded Baked Potato and throws them into one concoction in the form of a dip. Sour cream, cheese, scallions and bacon are all you need to make the most delicious dip ever. This literally comes together in five minutes and everyone will rave over it. Enjoy!

Printable Recipe

Ingredients

• 1 (2.1-oz.) package real bacon crumbles
• 1 (16-oz.) container sour cream
• 2 cups (8 oz.) sharp Cheddar cheese, shredded
• 1/3 cup fresh scallions, sliced thin
• 2 tsp. hot sauce (optional)
• Garnishes: extra bacon crumbles, scallions and cheese
• Wavy potato chips, for serving

Stir together bacon crumbles, sour cream, cheese, scallions and hot sauce (if using).

Cover and chill 1 to 24 hours before serving. Garnish, if desired. 

Serve with chips. Store leftovers in refrigerator up to 7 days.

Source: Adapted from My Recipes

Lighter Chicken Cutlets with Spinach, Roasted Red Peppers and Feta (Gluten-Free)

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My little brother and his fiancé are getting married in less than four months, and I'm so honored to be a part of their wedding party. I had to get a super small size for my bridesmaid dress, so I'm determined to (and I kind of have to) not gain any weight and get in shape before their big day. After all--pictures last a lifetime!

So in an effort to not pack on the pounds, I've been trying to come up with more low-carb and healthy dinners. Chris suggested making a meal with spinach since I rarely cook with the stuff, and my immediate instinct was to mix it with two of my favorite things: roasted red peppers and Feta cheese. I made a delicious topping to spread on top of the chicken to create a protein-packed meal that we all loved. Enjoy!

Printable Recipe

Ingredients

For chicken cutlets:

• 1-1 1/2 lbs. boneless, skinless chicken breasts
• Salt
• Pepper
• Garlic powder
• Canola oil

For topping:

• 1 tsp. olive oil
• 1/2 medium onion, chopped
• 3 tsp. garlic, minced
• 1/2 cup roasted red peppers, roughly chopped
• 1 (16 oz.) package frozen chopped spinach (thawed and juice squeezed out)
• Dash of nutmeg
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 cup Feta cheese, crumbled

Pound cutlets until 1/4 inch thick. Sprinkle both sides with a small amount of salt, pepper and garlic powder.

Heat 1 tbsp. oil over medium-low heat. Add chicken in an even layer and cook breasts on each side until brown and cooked through, about 3 minutes per side. Place cooked chicken breasts on a baking sheet and and keep warm in a 200 degree F oven. Continue until all the chicken is cooked, adding more oil as needed.

Meanwhile, prepare the topping. Heat olive oil over medium heat. Add onions, garlic and red peppers and sauté about 1 minute. Add spinach, nutmeg, salt and pepper and cook another minute or until heated through. Remove from heat. Stir in the Feta until combined.

Spread 2 tbsp. of the topping mixture over each chicken breast. Serve immediately.

Source: SK Original

Stuffed Pepper Soup (Gluten-Free)

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Having a big bowl of steaming hot soup on a cold winter evening is the bees knees. It warms your insides, doesn't make you feel overly stuffed or sluggish, and is usually pretty simple to make at home. 

We love my Stuffed Peppers, so this recipe was a take on that. I added canned tomatoes and chicken broth to the base of the recipe, and the outcome was a hearty soup version of one of our favorite low-calorie (and gluten-free!) meals. The boys and I gobbled this up. Enjoy!

Printable Recipe

Ingredients

• 1 cup long-grain white rice
• 1 lb. ground beef
• 1 cup green bell pepper, chopped
• 1/2 cup red bell pepper, chopped
• 1 cup onion, chopped
• 1 tsp. garlic, minced
• 1 (14.5 oz.) can petite diced tomatoes
• 1 (15 oz.) can tomato sauce
• 2 cups vegetable or chicken broth
• 1/2 tsp. Italian seasoning
• 1/4 tsp. oregano
• 1/2 tsp. Worcestershire sauce
• Dash of red pepper flakes (optional)
• Salt and pepper, to taste

Cook rice according to package directions. Set aside.

Meanwhile, add beef to a large pot. Cook until browned and then drain off the fat. 

Return beef to pot and add peppers, onion, garlic, diced tomatoes, tomato sauce, broth, Italian seasoning, oregano, Worcestershire, red pepper flakes, salt and pepper. Stir to combine and bring to a boil.

Once boiling, reduce heat to low and cover. Simmer for 40 minutes. Scoop soup into a bowl and top with 1/2 cup cooked rice.

Source: SK Original