Easy Eats – Skinny Cheeseburger Stuffed Peppers

INGREDIENTS

  • 1 cup brown rice cooked
  • 1 lb extra lean ground beef
  • 1 cup onions diced
  • salt and pepper
  • 2 tbsps Worcestershire Sauce
  • 2 tbsps ketchup
  • 1 tbsp mustard
  • 1 tbsp pickle relish
  • 1/3 cup tomato sauce
  • 3 tbsps water
  • 1 cup cheddar cheese
  • 4 red bell peppers large

INSTRUCTIONS

  1. Cook rice and set aside. Cut off the top of 4 bell peppers about 1-inch down from top. Clean out seeds and membranes. Throw away the tops.
  2. Preheat oven to 400 degrees.
  3. In a large nonstick pan, brown ground beef and onions. Season beef with a little salt and pepper. Be sure to break up ground beef into small pieces as it cooks.
  4. Stir in Worcestershire sauce, ketchup, mustard, pickle relish, tomato sauce and 3 tablespoons water. Mix well. Stir in ¾ cup shredded cheese and cooked rice. Mix well and continue to cook until heated through. Add 1-2 more tablespoons of water, if getting a little dry. Remove from heat.
  5. Stuff each bell pepper with ground beef mixture, top each stuffed pepper with 1 tablespoon shredded cheese. Place each in a 9-inch baking dish. Pour 1 cup water in bottom of baking dish. Cover dish with foil and bake for 40-45 minutes. If peppers are not soft enough, cook about 5 minutes more.

EasyEats_EmailBlock_4.14 Peppers

Easy Eats – Roasted Chicken Breasts with Lemon, Garlic & Rosemary

Easy Eats - Roasted Chicken Breasts with Lemon, Garlic & Rosemary

Adapted from thecafesucrefarine.com

INGREDIENTS

  • 4 bone-in chicken breast halves
  • 1 tbsp chopped rosemary
  • 2 cloves garlic finely minced
  • 2 tsps kosher salt
  • 1/4 tsp fresh ground black pepper
  • 1 tsp lemon zest
  • 1 tbsp olive oil

INSTRUCTIONS

  1. Early in the day (at least 4 hours in advance) mix the rosemary, garlic, salt, pepper, lemon zest, lemon juice and olive oil together in a small bowl. Rinse the chicken breasts and pat them dry. Press the rosemary mixture into the flesh of the chicken on all sides. Cover with plastic wrap and refrigerate for 4-8 hours.
  2. Preheat the oven to 450˚F and put a rack in the middle position. I like to line my sheet pan with foil to make clean-up easy.
  3. Place the chicken breasts on a shallow roasting pan skin side down. Roast for 15 minutes, then turn the breasts skin side up. Continue roasting until the breasts reach 160˚F* in the thickest part, another 15-30 minutes. If breasts vary greatly in size you may need to remove the smaller ones 5 minutes before the larger ones. Cover chicken with foil and allow to rest, loosely covered with foil, for 5 minutes before serving.
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Easy Eats – Pork Chops with Roasted Apples and Brussels Sprouts

Pork Chops with Roasted Apples and Brussels Sprouts

Adapted from MyRecipes.com

INGREDIENTS

  • 1 tsp paprika
  • 1 tsp Chili Powder
  • 1 tsp garlic salt
  • 1/8 tsp ground red pepper
  • 1/8 tsp ground cinnamon
  • 3 tbsps light brown sugar divided
  • 2 tsps rosemary divided
  • 1 tsp kosher salt divided
  • 1/2 tsp freshly ground black pepper divided
  • 4 pork chops 1 in. thick
  • 3 tbsps + 2 tsps olive oil divided
  • 3 tbsps apple cider vinegar
  • 1 Gala apple cut into 1/2 inch wedges
  • 1 lb. Brussels Sprouts trimme and cut in half
  • cooking spray

INSTRUCTIONS

  1. Preheat oven to 425°. Stir together first 5 ingredients, 1 Tbsp. brown sugar, 1 tsp. rosemary, 1/2 tsp. salt, and 1/4 tsp. black pepper in a small bowl. Rub each pork chop with 1/2 tsp. olive oil; rub both sides of each pork chop with brown sugar mixture (about 2 tsp. on each chop).
  2. Whisk together apple cider vinegar and remaining 2 Tbsp. brown sugar, 1 tsp. rosemary, 1/2 tsp. salt, and 1/4 tsp. black pepper in a small bowl; slowly whisk in remaining 3 Tbsp. olive oil until blended. Place apples, Brussels sprouts, and 1/4 cup vinegar mixture in a large bowl, and toss to coat.
  3. Place pork chops in center of a lightly greased (with cooking spray) heavy-duty aluminum foil-lined sheet pan; place apple mixture around pork chops.
  4. Bake at 425° for 12 minutes; turn pork chops over, and bake 10 to 14 minutes more or until a meat thermometer inserted in thickest portion registers 140°. Transfer pork chops to a serving platter, and cover with foil to keep warm. Stir apple mixture in sheet pan, and spread into an even layer.
  5. Increase oven temperature to broil, and broil apple mixture 3 to 4 minutes or until browned and slightly charred. Transfer apple mixture to a medium bowl. Toss together apple mixture and remaining vinegar mixture. Season with kosher salt, and serve with pork chops.
EasyEats_EmailBlock_3.31 Chops

Easy Eats – Lemon Roasted Asparagus

Lemon Roasted Asparagus

Adapted from Bake. Eat. Repeat.

INGREDIENTS

  • 1 pound asparagus spears
  • 1 lemon juice and zest
  • 2 cloves garlic minced
  • 1/2 cup grated Parmesan cheese

INSTRUCTIONS

  1. Preheat the oven to 425 degrees F.
  2. Wash the asparagus and snap off the woody ends, it will naturally snap where the tough part of the spear ends. Pat the asparagus dry with paper towel and spread it out on a rimmed baking sheet.
  3. In a small bowl, whisk together the lemon juice, zest, olive oil and garlic. Drizzle this mixture over the asparagus and toss them around lightly to coat them completely. Sprinkle with salt and pepper to taste, and the parmesan cheese.
  4. Roast for 10-12 minutes, until the asparagus is tender.
 
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Easy Eats – Cobb Salad Recipe

Easy Eats – Cobb Salad Recipe

Adapted from everydaydishes.com

INGREDIENTS

  • 1 head iceburg lettuce chopped
  • 1/2 cup crumbled blue cheese
  • 6 strips cooked bacon coarsely chopped
  • 3 hard-boiled eggs peeled
  • 1 cup grape tomatoes cut in half
  • 1/2 english cucumber cut into 1/2 cubes
  • 1 1/2 cups cooked chicken breast shredded or diced
  • 1 avocado cut into 1/2
  • kosher salt and black pepper
  • 1/2 cup salad dressing

INSTRUCTIONS

  1. Add the chopped lettuce to a large salad bowl. Arrange the blue cheese, bacon, eggs, tomatoes, cucumber, and avocado on top for a beautiful presentation.
  2. Serve with dressing and season lightly with salt and freshly cracked pepper.
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Easy Eats – Salmon & Arugula Salad

Salmon & Arugula Salad

Adapted from realsimple.com

INGREDIENTS

  • 3/4 pound boneless, skinless salmon filet
  • kosher salt and black pepper to taste
  • 1 tbsp olive oil
  • 2 bunches arugula
  • 1 15.5 oz can garbanzo beans rinsed
  • 1/4 small red onion sliced
  • 1/2 cucumber sliced
  • 1/4 cup kalamata olives sliced
  • 1/4 vinaigrette

INSTRUCTIONS

  1. Season the salmon fillet with ¼ teaspoon each kosher salt and black pepper. Cook in the oil in a large nonstick skillet over medium-high heat until opaque throughout, 4 to 6 minutes per side; let cool and flake.
  2. Toss with the arugula, chickpeas, onion, cucumber, olives, and your favorite vinaigrette.
EasyEats_EmailBlock_3.10 Arugula Salad

Easy Eats – Garlic & Herb Baked Chicken

Garlic & Herb Baked Cod

Adapted from LaurensLatest.com

INGREDIENTS

  • 2 lbs cod fillets
  • 1/3 cup real mayo
  • 1/3 cup Parmigianno Regianno cheese freshly grated
  • 2 tbsps fresh parsley chopped
  • 2 tbsps fresh basil chopped
  • salt and pepper to taste
  • 1 medium clove garlic grated

INSTRUCTIONS

  1. Preheat oven to 450 degrees. Line baking sheet with parchment paper or silicone baking mat. Place fish fillets onto prepared baking sheet and set aside.
  2. In a small bowl, stir mayonnaise together with cheese, fresh herbs, garlic, salt and pepper until combined. Spread evenly over the top of the fillets.
  3. Bake 10-12 minutes or until fish starts looking opaque and will flake. Switch oven to broiler and brown the tops of the fish until lightly golden. Remove from oven, cool 3-5 minutes and serve.
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Easy Eats – Skillet Bacon & Cabbage

Skillet Bacon & Cabbage

Adapted from Copykatrecipes.com

INGREDIENTS

  • 1 head green cabbage
  • 6 ounces bacon cut into 1 inch pieces
  • 3 cups water
  • 1 tsp ground black pepper
  • 1 tsp salt
  • 2 tbsps butter

INSTRUCTIONS

  1. Remove the cabbage core and discard. Slice the cabbage into 1 to 2-inch pieces; you should have approximately 12 cups.
  2. Place in a large pot along with the bacon and water. Bring the water to a boil over medium-low heat and then reduce the heat to a medium-low.
  3. Add the pepper and salt to the pot, cover with a lid, and simmer for about 30 minutes, stirring occasionally. Before serving, stir in the butter.
EasyEats_EmailBlock_2.25 Cabbage  

Easy Eats – Salmon with Creamy Cucumber Salad

Salmon with Creamy Cucumber Salad

Adapted from www.realsimple.com

INGREDIENTS

  • 4 skinless salmon 6 ounce pieces
  • 1 tbsp olive oil
  • 1/4 tsp cayenne pepper
  • kosher salt and black pepper
  • 1 lemon thinly sliced
  • 1/2 cup plain low-fat greek yogurt
  • 1 tbsp cider vinegar
  • 1 english cucumber thinly sliced
  • rye bread for serving

INSTRUCTIONS

  1. Heat oven to 400° F. Rub the salmon with the oil and place on a rimmed baking sheet. Season with the cayenne and ¼ teaspoon each salt and black pepper. Top with the lemon slices and bake until opaque throughout, 8 to 12 minutes.
  2. Meanwhile, whisk together the yogurt, vinegar, and 1/4 teaspoon each salt and black pepper in a large bowl. Add the fennel, fennel fronds, and cucumber and toss to coat.
  3. Serve the salmon with the cucumber-fennel salad and bread.
EasyEats_EmailBlock_2.18 Salmon

Easy Eats – Juiciest Rib-Eye Steak Recipe

Juiciest Rib-Eye Steak

Adapted from www.recipe4living.com

INGREDIENTS

  • 1 tablespoon freshly ground black pepper
  • 1 tsp. granulated garlic powder
  • 1/2 tablespoon coarse sea salt

INSTRUCTIONS

  1. Preheat your grill to high heat.
  2. Rub the steaks evenly with pepper, garlic powder, and salt.
  3. Place on grill and cook for four minutes on each side to achieve medium-rare. Cook longer if desired.
  4. Remove and allow 10 minutes before serving.
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