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Strawberry Banana Baked Protein Oats

Breakfast, Recipes

Looking to switch up your overnight oats? Try this easy-to-make Strawberry Banana Baked Protein Oats. This dish is very satisfying and keeps you full for a long time. I like this dish because it isn’t overly sweet and you can eat it as breakfast or top with some vanilla ice cream for a protein packed dessert.

INGREDIENTS  

  • 1 cup Old Fashion Oats
  • ¾ cup Vanilla Almond Milk
  • 1 scoop Vanilla Protein
  • ½ Banana sliced
  • 2-3 Large Strawberries sliced
  • 1 tbsp Chia Seeds
  • Honey optional

INSTRUCTIONS 

  • Preheat oven at 350°F
  • Mix 1 cup oats with your almond milk and protein powder of choice.
  • Stir in 1 tbsp. chia seeds and let it sit for a few minutes.
  • Lightly grease a small 4×6 baking dish or bowl and pour mixture in it.
  • Slice the ½ of your Banana and slice 2-3 large strawberries.
  • Stir in about half of the bananas and strawberries into the oat mix, top with the rest of the bananas and strawberries.
  • Bake at 350°F for 20 minutes.

Strawberry Banana Baked Protein Oats

  • 1 cup Old Fashion Oats
  • ¾ cup Vanilla Almond Milk
  • 1 scoop Vanilla Protein
  • ½ Banana (sliced)
  • 2-3 Large Strawberries (sliced)
  • 1 tbsp Chia Seeds
  • Honey (optional)

  1. Preheat oven at 350°F

  2. Mix 1 cup oats with your almond milk and protein powder of choice.

  3. Stir in 1 tbsp. chia seeds and let it sit for a few minutes.

  4. Lightly grease a small 4×6 baking dish or bowl and pour mixture in it.

  5. Slice the ½ of your Banana and slice 2-3 large strawberries.

  6. Stir in about half of the bananas and strawberries into the oat mix, top with the rest of the bananas and strawberries.

  7. Bake at 350°F for 20 minutes.

Breakfast

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Chicken Fajita Pasta

Dinner, Recipes

I just got back from a trip to Vermont, which was lovely by the way, and the only items I had in the fridge that weren’t bad was peppers, onions and garlic. Instantly I thought of stir-fry or fajitas but I was craving pasta so that is where the Chicken Fajita Pasta was born (at least for me).

INGREDIENTS  

  • 8 oz Pasta
  • 1 Garlic Clove
  • 1 Small Onion
  • 2 cup Sliced Bell Peppers (about 2 large or 13-14 mini sweet peppers)
  • 1=2 Chicken Breast
  • 2 tbsp Fajita Seasoning
  • 1 tsp Salt for pasta mix
  • 1 tsp Pepper for pasta mix
  • 3 tbsp Heavy Cream
  • ½ Cup Mexican or Cheddar Cheese
  • Olive Oil
  • Salt and Pepper to Taste for chicken

Instructions:

  • Bring pot of water to boil and cook pasta until al dente. Don’t overcook because it will fall apart when combining with sauce.
  • Rinse and pat dry the chicken breast and then pound them until they are about half the thickness. This will make them more tender and cook through.
  • Salt and pepper the chicken to taste and sprinkle about 1/4th the fajita seasoning on them. Save the rest for later.
  • In a pan over medium high heat, drizzle about 1tbsp of olive oil in the pan and place chicken. Cook for about 3-4 minutes per side. Once done, cut into 1 inch strips or cubes.
  • Slice onion and bell peppers into 1/4 inch pieces and mince garlic.
  • In another large pan, drizzle olive oil and heat on high. Once oil is hot, combine peppers and onions and sauté for about 1-2 minutes but do not burn.
  • Reduce heat down to medium add garlic and cook for 30 seconds.
  • Then add cream and stir for 1 minute.
  • Add cubed chicken, pasta, 1/4 cup pasta water, fajita seasoning, cheese, tsp of salt, tsp of pepper and combine gently until sauce is thickened.
  • Feel free to top with extra cheese or some chili flakes!

Chicken Fajita Pasta

  • 8 oz Pasta
  • 1 Garlic Clove
  • 1 Small Onion
  • 2 cup Sliced Bell Peppers (about 2 large or 13-14 mini sweet peppers)
  • 1=2 Chicken Breast
  • 2 tbsp Fajita Seasoning
  • 1 tsp Salt (for pasta mix)
  • 1 tsp Pepper (for pasta mix)
  • 3 tbsp Heavy Cream
  • ½ Cup Mexican or Cheddar Cheese
  • Olive Oil
  • Salt and Pepper to Taste (for chicken)

  1. Bring pot of water to boil and cook pasta until al dente. Don't over cook because it will fall apart when combining with sauce.

  2. Rinse and pat dry the chicken breast and then pound them until they are about half the thickness. This will make them more tender and cook through.

  3. Salt and pepper the chicken to taste and sprinkle about 1/4th the fajita seasoning on them. Save the rest for later.

  4. In a pan over medium high heat, drizzle about 1tbsp of olive oil in the pan and place chicken. Cook for about3-4 minutes per side. Once done, cut into 1 inch strips or cubes.

  5. Slice onion and bell peppers into 1/4 inch pieces and mince garlic.

  6. Reduce heat down to medium add garlic and cook for 30 seconds.

  7. Then add cream and stir for 1 minute.

  8. Add cubed chicken, pasta, 1/4 cup pasta water, fajita seasoning, cheese, tsp of salt, tsp of pepper and combine gently until sauce is thickened.

  9. Feel free to top with extra cheese or some chili flakes!

Main Course

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Caprese Cucumber Salad

Appetizers, Snacks & Sides, Recipes

This super simple salad is a perfect side for your next BBQ or Italian dinner. It takes less than 10 minutes to prepare and is very refreshing. You can eat it as is, serve it with bread or add cold pasta in it.

INGREDIENTS  

  • 1 cup Mozzarella Pearls
  • 1 Small Cucumber
  • 1 cup Cherry Tomatoes
  • 1-2 tbsp Basil
  • Salt & Pepper
  • 1-2 tbsp Balsamic Glaze

INSTRUCTIONS 

  • Cut Tomatoes in half, roughly chop basil, cut cucumber and de-seed it by scraping seeds out with a spoon, then chop cucumber into 1/4 inch pieces.
  • Combine all veggies and herbs in a bowl, lightly salt and pepper to taste, drizzle with Balsamic Glaze and serve cold.

Caprese Cucumber Salad

  • 1 cup Mozzarella Pearls
  • 1 Small Cucumber
  • 1 cup Cherry Tomatoes
  • 1-2 tbsp Basil
  • Salt & Pepper
  • 1-2 tbsp Balsamic Glaze

  1. Cut Tomatoes in half, roughly chop basil, cut cucumber and de-seed it by scraping seeds out with a spoon, then chop cucumber into 1/4 inch pieces.

  2. Combine all veggies and herbs in a bowl, lightly salt and pepper to taste, drizzle with Balsamic Glaze and serve cold.

Appetizer

Brie, Pear and Caramelized Onion

Appetizers, Snacks & Sides, Dinner, Recipes

This Brie, Pear and Caramelized Onion Pizza is a sweet and savory meal that can be served as a snack, appetizer or as the meal! The recipe can can make 1 medium-large pizza or two small ones. I had made two small ones as featured in the photos. Feel free to buy pre-made crust to make your life even more simple. Enjoy!

INGREDIENTS  

Toppings

  • 1 Large Onion
  • 1 tsp Olive Oil
  • ½ tsp Sugar
  • ½ Ripe Pear thinly sliced
  • 4 oz Brie
  • Salt & Pepper
  • 1 tbsp Honey

Dough

  • 2 Cup All Purpose Flour
  • 1 Packet Instant Yeast
  • 1¼ tsp Sugar
  • ¾ tsp Salt
  • 2 tbsp Olive Oil
  • ¾ cup Warm Water

INSTRUCTIONS 

  • Combine 1 cup of flour, instant yeast, sugar, and salt in a large bowl. Once combined, add olive oil and water and stir well or use a mixer for about 1-2 minutes.
  • Carefully add the other cup of flour gradually while stirring until the dough begins to become a ball. Flour your hands and roll dough into a ball, place in a bowl and cover for 30 minutes until it has doubled in size.
  • While the dough is rising, slice the onion and saute for about 5-6 minutes on medium heat with a dash of olive oil and ½ tsp of sugar. Cook until golden brown and set aside.
  • Once dough has risen, you can use your hands to deflate it and then put it on a floured surface and kneed for about 2 minutes until soft.
  • Roll out the dough into either 1 or 2 pizzas. Shape doesn’t necessarily matter unless you care about aesthetics.

Toppings & Cooking

  • Preheat oven with pizza stone in it at 425°F
  • On rolled dough, lightly salt and pepper the dough, place thinly sliced pear evenly apart on the pizza.
  • Slice Brie into small, thin slices and layer on top of the pears.
  • Top with caramelized onions and drizzle with Honey.
  • Place in oven, on pizza stone, and bake at 425°F for about 15-20 minutes
Before & After

Brie, Pear and Caramelized Onion Pizza

Brie, Pear and Caramelized Onion Pizza. Sweet and Savory. This makes about 2 small Pizza's or one medium-large pizza

Toppings

  • 1 Large Onion
  • 1 tsp Olive Oil
  • ½ tsp Sugar
  • ½ Ripe Pear (thinly sliced)
  • 4 oz Brie
  • Salt & Pepper
  • 1 tbsp Honey

Dough

  • 2 Cup All Purpose Flour
  • 1 Packet Instant Yeast
  • 1¼ tsp Sugar
  • ¾ tsp Salt
  • 2 tbsp Olive Oil
  • ¾ cup Warm Water

  1. Combine 1 cup of flour, instant yeast, sugar, and salt in a large bowl. Once combined, add olive oil and water and stir well or use a mixer for about 1-2 minutes.

  2. Carefully add the other cup of flour gradually while stirring until the dough begins to become a ball. Flour your hands and roll dough into a ball, place in a bowl and cover for 30 minutes until it has doubled in size.

  3. While the dough is rising, slice the onion and saute for about 5-6 minutes on medium heat with a dash of olive oil and ½ tsp of sugar. Cook until golden brown and set aside.

  4. Once dough has risen, you can use your hands to deflate it and then put it on a floured surface and kneed for about 2 minutes until soft.

  5. Roll out the dough into either 1 or 2 pizzas. Shape doesn't necessarily matter unless you care about aesthetics.

Toppings & Cooking

  1. Preheat oven with pizza stone in it at 425°F

  2. On rolled dough, lightly salt and pepper the dough, place thinly sliced pear evenly apart on the pizza.

  3. Slice Brie into small, thin slices and layer on top of the pears.

  4. Top with caramelized onions and drizzle with Honey.

  5. Place in oven, on pizza stone, and bake at 425°F for about 15-20 minutes

Appetizer, Main Course
pizza

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Garlic Parmesan Roasted Artichoke

Appetizers, Snacks & Sides, Recipes

Artichokes are pretty simple to make and a great snack but they do require patience. It takes a little over an hour and half from start to finish but the end result is a great garlic parmesan roasted artichoke.

INGREDIENTS  

  • 1 Artichoke
  • 2 tsp Lemon Juice
  • 2 tbsp Butter or Olive Oil
  • 1 tsp Pressed or Minced Garlic
  • 2 tbsp Parsley
  • ½ tsp Red Pepper Flakes
  • ½ cup Fresh or Grated Parmesan Cheese

INSTRUCTIONS 

  • Preheat oven 425°F.
  • Remove the stem of the artichoke and chop off about an inch of the top and cut the top of each petal off. 
  • Drizzle with lemon and then drizzle with melted butter or oil, 
  • Top with salt and pepper, red pepper flakes, parsley and cheese.
  • Try to get the ingredients in between the leaves the best you can, like you are stuffing it. 
  • Cover in foil and cook at 425F for 1 hour and 25 min.

If you are up for it, add a tasty sauce for the artichoke by Plating’s + Pairings.

Garlic Parmesan Roasted Artichoke

Roasted Artichoke with Garlic, Parmesan, Parsley and a dash of heat!

  • 1 Artichoke
  • 2 tsp Lemon Juice
  • 2 tbsp Butter or Olive Oil
  • 1 tsp Pressed or Minced Garlic
  • 2 tbsp Parsley
  • ½ tsp Red Pepper Flakes
  • ½ cup Fresh or Grated Parmesan Cheese

  1. Preheat oven 425°F.

  2. Remove the stem of the artichoke and chop off about an inch of the top and cut the top of each petal off. 

  3. Drizzle with lemon and then drizzle with melted butter or oil, 

  4. Top with salt and pepper, red pepper flakes, parsley and cheese.

  5. Try to get the ingredients in between the leaves the best you can, like you are stuffing it. 

  6. Cover in foil and cook at 425F for 1 hour and 25 min.

Appetizer, Snack

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Cherry Galette

Dessert, Recipes

Steps:

  • De-pitting cherries! What a task, the best way way that I have identified, and please let me know if there is a better way, is to use a chop stick. Remove the stem and then put the end of the chop stick in the hole and push the pit out the other end.
  • Mix it up! Mix cornstarch, cherries, lemon juice and sugar together in a bowl and then put half the batch on each pie crust in the middle.
  • Assembly! Fold all edges in, making sure you don’t fold too tight or rip the crust. If you do rip the crust it would be best to try to patch it or even trim a little off the edge and place it over the hole. Lightly cover in a egg wash. To make egg wash just mix egg with a tbs of water and brush on.
  • Bake it! Place on a non-stick sheet with parchment paper bake at 400°F for about 30 minutes. Let cool and enjoy!

INGREDIENTS  

  • 3.5 Cups Fresh Cherries, Pitted
  • ¾ Cup Sugar
  • ¼ Cup Corn Starch
  • ½ Lemon, Juiced
  • 2 Premade Pie Crusts
  • 1 Egg

INSTRUCTIONS 

  • Preheat oven to 400°F
  • Mix cornstarch, cherries, lemon juice and sugar together in a bowl and then put half the batch on each pie crust in the middle.
  • Fold all edges in, making sure you don’t fold too tight or rip the crust.
  • Lightly cover in a egg wash. To make egg wash just mix egg with a tbs of water and brush on.
  • Place on a non-stick sheet with parchment paper bake at 400°F for about 30 minutes. Let cool and enjoy!

Cherry Galette

Free Style Cherry Pie. Simple and Easy!

  • 3.5 Cups Fresh Cherries, Pitted
  • ¾ Cup Sugar
  • ¼ Cup Corn Starch
  • ½ Lemon, Juiced
  • 2 Premade Pie Crusts
  • 1 Egg

  1. Preheat oven to 400°F

  2. Mix cornstarch, cherries, lemon juice and sugar together in a bowl and then put half the batch on each pie crust in the middle.

  3. Fold all edges in, making sure you don't fold too tight or rip the crust.

  4. Lightly cover in a egg wash. To make egg wash just mix egg with a tbs of water and brush on.

  5. Place on a non-stick sheet with parchment paper bake at 400°F for about 30 minutes. Let cool and enjoy!

Dessert

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Veggie Shrimp Pasta

Lunch, Recipes

I should call this the clear out the fridge pasta because that’s really what it was. At the end of the week I find myself having a variety of veggies that I either need to cook or toss. I don’t like to waste food so I normally will turn it into a quick stir-fry but, per usual, I was in a pasta mood. You can take practically any veggies you have and add them to this dish. It had at least 4 cups of raw veggies and was absolutely delicious! Broccolini, zucchini, shallots, red bell pepper and garlic…so much garlic.

INGREDIENTS  

  • 1 Red Baby Bell Pepper
  • 5-6 Stocks Broccolini
  • 1 Shallot or small white onion
  • 1 Zucchini
  • 2 Cup Shrimp Prawns, Shelled and tail off
  • 8 oz Alessi Premium Italian Pasta Organic Penne
  • 3 Garlic Cloves, minced
  • 5 tbsp Butter
  • ½ cup Heavy Cream
  • ¼ cup Grated Parmesan Cheese
  • ½ tsp Corn Starch, mixed with 1 tsp water
  • Salt & Pepper to Taste

Instructions

  1. Pasta: In a large pot, start water for pasta. Cook pasta until al dente. ~11-12 minutes. If you use a different type of pasta I would follow the instructions on the box. Sometimes 11-12 minutes is too long for small pasta shapes.
  2. Prep Veggies: Mince your garlic, thinly slice bell pepper and shallot, cut zucchini in 1/4 inch squares, and chop broccolini into 1 inch pieces. For the shallot, I actually like to keep the round shape so I just cut them into slices but don’t halve them. If you substitute with an onion you will want to cut the onion first.
  3. Prep Shrimp: rinse and pat dry shrimp, season with pepper.
  4. Turn up the heat: But not really… In a large frying pan or skillet, heat butter on low and add garlic. Do not burn the butter. Once fragrant, about 1 minute, add all veggies, increase heat to medium and cook for 2-3 minutes.
  5. Cooking the Shrimp: Move all veggies over to one side of the pan and then place shrimp on the empty side, cook for about 1 minute each side and then mix together with the veggies. Don’t worry, they will continue to cook in the next step.
  6. It all comes together: Add cream, parmesan cheese and cornstarch mixture to pan and stir, turn heat to medium high until sauce begins to thicken and then add pasta, season with salt and pepper, stir and enjoy!

Veggie Shrimp Pasta

Veggies, shrimp, garlic and pasta!

  • 1 Red Baby Bell Pepper
  • 5-6 Stocks Broccolini
  • 1 Shallot or small white onion
  • 1 Zucchini
  • 2 Cup Shrimp Prawns, Shelled and tail off
  • 8 oz Alessi Premium Italian Pasta Organic Penne
  • 3 Garlic Cloves, minced
  • 5 tbsp Butter
  • ½ cup Heavy Cream
  • ¼ cup Grated Parmesan Cheese
  • ½ tsp Corn Starch, mixed with 1 tsp water
  • Salt & Pepper to Taste

  1. In a large pot, start water for pasta. Cook pasta until al dente. ~12 minutes

  2. Prep Veggies: Mince garlic, thinly slice bell pepper and shallot, cut zucchini in 1/4 inch squares, and chop broccolini into 1 inch pieces.

  3. Prep Shrimp: rinse and pat dry shrimp, season with pepper.

  4. In a large frying pan or skillet, heat butter on low and add garlic. Do not burn the butter. Once fragrant, about 1 minute, add all veggies and cook for 2-3 minutes.

  5. Move all veggies over to one side of the pan and then place shrimp on the empty side, cook for about 1 minute each side and then mix together with the veggies. Don't worry, they will continue to cook in the next step.

  6. Add cream, parmesan cheese and cornstarch to pan and stir, turn heat to medium high until sauce begins to thicken and then add pasta. Stir and enjoy!

Main Course
American, Italian, Mediterranean
pasta, shrimp, veggies

One Sheet Shrimp Fajitas

Dinner, Recipes

INGREDIENTS  

  • 1-1½ lb Shrimp Peeled
  • 1 Yellow Baby Bell, Sliced
  • 1 Orange Baby Bell, Sliced
  • 1 Red Baby Bell, Sliced
  • 1 Small Red Onion, Sliced
  • 1 tbsp Chili Powder
  • 1 tsp Salt
  • ½ tsp Garlic Powder
  • ½ Onion Powder
  • ½ Fajita Seasoning
  • ½ Paprika
  • 2 tbsp Sour Cream
  • 1 tbsp Cilantro
  • Tortillas Warmed
  • 1½ tbsp Olive Oil
  • Optional: Avocado, Diced Jalapeños, Shredded Cheese, Diced Tomatoes

INSTRUCTIONS 

  • Preheat oven to 450°F
  • Rinse and pat dry shrimp. In a large bowl, combine sliced veggies, shrimp, olive oil and seasoning and mix well. NOTE: You can substitute the Fajita seasoning with Cumin or Taco.
  • Spray a baking sheet with non-stick spray lightly and spread veggies and shrimp out evenly.
  • Cook at 450°F for 10 minutes, stir and then cook for an additional 5 minutes.
  • In a small bowl, mix the sour cream and minced cilantro with a splash of water to make crème.
  • Place veggie and shrimp fajita mix on a warm tortilla and top with diced jalapeños, cilantro crème, avocado and cheese if desired!

One Sheet Shrimp Fajitas

  • 1-1½ lb Shrimp Peeled
  • 1 Yellow Baby Bell, Sliced
  • 1 Orange Baby Bell, Sliced
  • 1 Red Baby Bell, Sliced
  • 1 Small Red Onion, Sliced
  • 1 tbsp Chili Powder
  • 1 tsp Salt
  • ½ tsp Garlic Powder
  • ½ Onion Powder
  • ½ Fajita Seasoning
  • ½ Paprika
  • 2 tbsp Sour Cream
  • 1 tbsp Cilantro
  • Tortillas Warmed
  • 1½ tbsp Olive Oil
  • Optional: Avocado, Diced Jalapeños, Shredded Cheese, Diced Tomatoes

  1. Preheat oven to 450°F

  2. Rinse and pat dry shrimp. In a large bowl, combine sliced veggies, shrimp, olive oil and seasoning and mix well. NOTE: You can substitute the Fajita seasoning with Cumin or Taco.

  3. Spray a baking sheet with non-stick spray lightly and spread veggies and shrimp out evenly.

  4. Cook at 450°F for 10 minutes, stir and then cook for an additional 5 minutes.

  5. In a small bowl, mix the sour cream and minced cilantro with a splash of water to make crème.

  6. Place veggie and shrimp fajita mix on a warm tortilla and top with diced jalapeños, cilantro crème, avocado and cheese if desired!

Main Course

Taco Zucchini Boats

Dinner, Recipes

Who doesn’t love tacos?? These are a great healthy and keto alternative to normal tacos. Taco mix served in a zucchini boat cooked to perfection.

Steps for Success:

  • Preheat oven to 400°F
  • Cut Zucchini in half length wise and deseed using a spoon.
  • Season Zucchini with Salt, Pepper, Taco Seasoning and Paprika to Taste and drizzle with olive oil.
  • Place in oven with seed side up for 5 minutes and then flip and cook for another 5 minutes. Remove and set aside.
  • In a large skillet, brown the ground beef until cooked and then drain grease.
  • While beef is draining, sauté peppers and onions in the skillet until cooked and then return beef to skillet and season with Chili Powder, Taco Seasoning or Cumin, Paprika and diced tomatoes and cook for 2-3 minutes on medium heat.
  • Place zucchini skin down in a pan or baking sheet that is oven safe, carefully place spoonfuls of taco mixture in zucchini boats and then top with shredded cheese.
  • Bake in the oven at 400° for 10 minutes.
  • Cut fresh cilantro, red onion and lime to garnish with!

INGREDIENTS  

  • 2-3 Large Zucchini
  • ¼ White Onion, diced
  • 1 Baby Bell Pepper (or 1/2 bell pepper), diced
  • 1 Poblano Pepper, diced
  • ½ Ground Beef
  • ½ Canned Diced Tomatoes
  • 1 tbsp Chili Powder
  • 1 tbsp Taco Seasoning or Cumin
  • 1 tsp Paprika
  • Shredded Cheese
  • Salt, Pepper, Taco Seasoning and Paprika to Taste for Zucchini
  • Toppings: Cilantro, Red Onion, Lime Juice

INSTRUCTIONS 

  • Preheat oven to 400°F
  • Cut Zucchini in half length wise and deseed using a spoon.
  • Season Zucchini with Salt, Pepper, Taco Seasoning and Paprika to Taste and drizzle with olive oil.
  • Place in oven with seed side up for 5 minutes and then flip and cook for another 5 minutes. Remove and set aside.
  • In a large skillet, brown the ground beef until cooked and then drain grease.
  • While beef is draining, sauté peppers and onions in the skillet until cooked and then return beef to skillet and season with Chili Powder, Taco Seasoning or Cumin, Paprika and diced tomatoes and cook for 2-3 minutes on medium heat.
  • Place zucchini skin down in a pan or baking sheet that is oven safe, carefully place spoonfuls of taco mixture in zucchini boats and then top with shredded cheese.
  • Bake in the oven at 400° for 10 minutes.
  • Cut fresh cilantro, red onion and lime to garnish with!

Taco Zucchini Boats

  • 2-3 Large Zucchini
  • ¼ White Onion, diced
  • 1 Baby Bell Pepper (or 1/2 bell pepper), diced
  • 1 Poblano Pepper, diced
  • ½ Ground Beef
  • ½ Canned Diced Tomatoes
  • 1 tbsp Chili Powder
  • 1 tbsp Taco Seasoning or Cumin
  • 1 tsp Paprika
  • Shredded Cheese
  • Salt, Pepper, Taco Seasoning and Paprika to Taste for Zucchini
  • Toppings: Cilantro, Red Onion, Lime Juice

  1. Preheat oven to 400°F

  2. Cut Zucchini in half length wise and deseed using a spoon.

  3. Season Zucchini with Salt, Pepper, Taco Seasoning and Paprika to Taste and drizzle with olive oil.

  4. Place in oven with seed side up for 5 minutes and then flip and cook for another 5 minutes. Remove and set aside.

  5. In a large skillet, brown the ground beef until cooked and then drain grease.

  6. While beef is draining, sauté peppers and onions in the skillet until cooked and then return beef to skillet and season with Chili Powder, Taco Seasoning or Cumin, Paprika and diced tomatoes and cook for 2-3 minutes on medium heat.

  7. Place zucchini skin down in a pan or baking sheet that is oven safe, carefully place spoonfuls of taco mixture in zucchini boats and then top with shredded cheese.

  8. Bake in the oven at 400° for 10 minutes.

  9. Cut fresh cilantro, red onion and lime to garnish with!

Main Course

Breakfast Stuffed Baby Bells

Breakfast, Recipes

INGREDIENTS  

  • Baby Bell Peppers
  • Shredded Cheese
  • Red Onion
  • Paprika, Salt and Pepper to taste
  • Egg (one per pepper)

INSTRUCTIONS 

  • Preheat oven to 400°F.
  • Cut tops off bell pepper and remove core.
  • Sprinkle about a tbsp of shredded cheese in each pepper, crack on egg in pepper, top with onions, salt, pepper and paprika to taste, top with cheese.
  • Cook on medium rack for 30 minutes. NOTE: using a muffin tin works much better than a baking or cookie sheet. It will keep the peppers from tipping over

Breakfast Stuffed Baby Bell

Baby Bell Peppers Stuffed with Cheese, Onion and a Cracked Egg.

  • Baby Bell Peppers
  • Shredded Cheese
  • Red Onion
  • Paprika, Salt and Pepper (to taste)
  • Egg (one per pepper)

  1. Preheat oven to 400°F.

  2. Cut tops off bell pepper and remove core.

  3. Sprinkle about a tbsp of shredded cheese in each pepper, crack on egg in pepper, top with onions, salt, pepper and paprika to taste, top with cheese.

  4. Cook on medium rack for 30 minutes. NOTE: using a muffin tin works much better than a baking or cookie sheet. It will keep the peppers from tipping over

Breakfast
stuffed peppers