Sausage and Feta Stuffed Peppers

The perfect recipes for me include meat, a green veggie and cheese. You can almost always put anything from these threes categories together and get magic! I often experiment with this theory and sometimes come up with a true winner!

Meet the sausage and feta stuffed pepper!

There are a couple of things to watch out for in this recipe. First, use unsalted diced tomatoes (there is enough salt in the feta cheese) and make sure there is no sugar added. Tomato sauce is full of sugar so just steer clear of that all together. Even better, make your own!

If using green peppers, a mild Italian sausage is awesome, but if you use sweet peppers, go hot Italian all the way! The hot and sweet combo is amazing!

I find there is enough spice in this dish without having to add anything at all. Tang of the peppers and tomatoes with the spice of the sausage and creaminess and saltiness of the feta is a perfect combo!

INGREDIENTS

  • 28oz can of unsalted no sugar diced tomatoes
  • 4 green or sweet peppers
  • Feta cheese
  • 6 Hot or mild Italian sausage
  • Sour cream (optional as topper)

Cover the bottom of 9×13 pan with half of the diced tomatoes. If you aren’t using a glass pan (even if you are) you can line it with tin foil to make clean up a breeze. Slice peppers in half, removing all seeds and bitter white parts. Place peppers in pan on top of tomatoes and add 1 tbsp of crumbled feta cheese to each pepper.

I use small sausages and go through 6 for 8 peppers. This of course will depend on the size of your peppers and your sausage. Slice the sausage down the middle and remove casing. Stuff peppers with sausage meat almost all the way to the top.

Top with more feta cheese and spoon the remaining tomatoes on top!

Bake at 350 for 45 minutes or until peppers are soft and sausage is cooked all the way through. Top with a dollop of sour cream if you would like!

Please let me know if you try out this recipe and tell me what you think!

Keto Grilled Cheese

There isn’t many things that I miss since going keto. I can live without pasta, cake and that terrible tasting commercial bread. I don’t crave carbs anymore and am grateful for that.

The only thing that gets me is I love, love, love soup! On a chilly evening, nothing beats a steaming bowl of homemade soup. The only thing better is a hot bowl of soup paired with a grilled cheese! After months of wishing I could just whip up some delicious bread, butter and cheese, I decided to get creative.

I don’t use almond flour or coconut flour to try and recreate things I shouldn’t be eating, so that wasn’t an option. But one recipe that is a staple in the keto world is cloud bread. I had to see if it would hold up to a hot grill. Let me tell you, it’s buttery, crumbly and yummy!

If you haven’t made cloud bread, go here and check it out! The recipe may seem a little tricky the first time, but once you get used to it, you will add it into your regular rotation. It is only eggs, cream of tartar and cream cheese!

Once you have a batch of cloud bread ready, just use the same process to make a grilled cheese being careful that it does get a little more crumbly then regular bread.

Butter the flat part of the bread and drop in a hot pan. Fill it with cheese and anything else you love. I like onions, tomato, ham and in this case, Genoa salami.

Give it a try and let me know what you think! It has been a life saver for me when I get that intense cheesy craving every time I make homemade soup!

Easy Pineapple Salsa

So yesterday I was feeling like Autumn was just around the corner and today it is hot as hell here in the sunny south of Niagara! You just never know what the weather will hold this summer! This is the strangest season ever!

So I have been craving pineapple lately and bought a nice juicy one on sale (yay for saving money!). After eating to my hearts desire, I had some left over. My brain immediately started searching the recipe index I keep stored in my head and pulled out a recipe for Pineapple salsa!


I haven’t made it in several years and for the life of me, I cannot figure out why! It isn’t even much of a recipe it is that easy and it is so delicious with so many things!

Use pineapple salsa for chicken, fish, pork chops, sausage, with tortilla chips, fish tacos, etc, etc! Again I start wondering why I haven’t made it in so long!


You won’t even need to write the recipe down (unless you have a bad memory, then I would suggest saving this post!)

EASY PINEAPPLE SALSA

  1. Pineapple
  2. Green pepper
  3. Jalapeño
  4. Onion
  5. Tomato
  6. Salt and pepper

I’m not even going to suggest ingredient amounts because I have never used measurements and have never made a bad salsa! You can even throw in some cilantro (which I hate more than anything in this world, so I never use it.)


Please try this recipe and let me know how it turned out and what you used it with. I have even been known to eat with with a spoon, so no judgement if that is the choice you decide to make 😁

Oatmeal Bars (Gluten/Dairy Free)

I know it is not even mid August yet but it is already starting to feel like fall around here. The winds have changed and the need to bake begins!

I have been torn however since I have not done much baking since going gluten free. Baking without flour (I refuse to buy anything labeled “gluten free”) seems tricky!

So I started playing around with oats! Let me tell you, these oatmeal bars are delicious and just as satisfying as anything else laced with wheat! I made them for a pot luck party and they went over so well that I had to make another whole batch for myself!


OATMEAL BARS

  • 2 medium bananas
  • 1 3/4 cups oats
  • 1 egg
  • 1/2 cup peanut butter
  • 3 tbsp maple syrup
  • 1 tsp baking powder
  • 1/4 cup dark chocolate
  • 1/8 tsp salt

Preheat oven to 350c and grease a 9×9 pan. Mix all ingredients together (try microwaving the peanut butter first to make it easier) and bake for 20 minutes.


It really couldn’t be easier and I love this recipe since I always have the ingredients on hand. Perfect for a fast dessert, healthy enough for breakfast and delicious enough for a party!

Lasagna Stuffed Zucchini

When I crave comfort food, pasta is always the first thing that comes to mind and Lasagna is the pasta of all pasta’s in my opinion!

It has been 3 days since we had to put our oldest border collie down and the pain still runs strong through the house. It is hard to try and feel normal with so many triggers. There is just so many memories from the past 13 years. Damn you cancer….damn you!

I thought I would make some “comfort food” tonight for my husband and I, but didn’t want to give in and buy pasta (or look in the back of the cupboard since I am sure there is still some penne back there I am trying to forget about!)

Zucchini is coming out fast and furious in the garden, and although I have diced and frozen quite a bit for future stir fry’s and zucchini meatballs, I also want to eat as many fresh garden veggies as possible. Hence…..the Lasagna Zucchini.

Zucchini is a really watery vegetable, so I halved, oiled and salted a fairly large zucchini and stuck it on the grill for 5-10 minutes a side on medium low heat. If you don’t have a BBQ or just want to use the oven, I would suggest 20-25 minutes on 350 c. This will soften it up nicely and give it some flavour. When it is done, let cool a little and scoop out the seeds and make a nice hole for your filling! My zucchini was quite large so the seeds were pretty big, but if you have smaller zucchini’s, I would put the “scoopings” back in with the meat!

The meat filling was nice lean turkey, seasoned with onion, garlic, italian seasoning and red wine vinegar. Stuff meat into the zucchini, top with marinara sauce and cheddar cheese and pop right back on the BBQ or in the oven for another 10 minutes or until heated all the way through. I topped with ricotta and basil to complete the beautiful lasagna flavoring!

Lasagna Stuffed Zucchini

  • 1 large zucchini or 3 small zucchinis halved, oiled and salted, grilled or baked for 20-25 minutes
  • 1/2 lb ground turkey
  • 1/2 medium onion
  • 2 cloves diced garlic
  • 2 tbsp italian seasoning
  • 2 tbsp red wine vinegar
  • Marinara sauce
  • Cheddar cheese (low fat)
  • Ricotta Cheese (low fat)
  • Fresh basil for serving.

 

There isn’t an exact science to this recipe. Just grill a zucchini, stuff a zucchini and bake a zucchini. The of course, eat a zucchini!

This was perfect as a comfort dish and really had all the goodness of lasagna without the pasta. It is a great healthy, low carb, gluten free option when you just need to stress eat!

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Peanut Butter and Jelly Bites

Raw, gluten free and vegan…how can you go wrong? These Peanut Butter and Jelly Bites only have 4 ingredients and take about 4 minutes to make and 30 minutes to chill before you can dive in and start eating them!

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I often get super carb cravings that I used to satisfy with cookies or bread. Since going gluten free, I have been looking for something healthy curb that craving! This recipe is perfect for lunches, snacks or for breakfast. I keep a container of them in the fridge at all times!


Peanut Butter and Jelly Bites

Makes approximately 12 x 2 inch balls.

Mix everything together. If it is too wet, add more oats, too dry, more peanut butter.


Once rolled, put in the fridge for 30 minutes to set! That’s it! No seriously, that is all there is to it!

Hope you enjoy 🙂

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