foodie: how to use leftovers for stuffed peppers

stuffed peppers are hearty, filling and delicious...and they are a fabulous way to use up leftover veggies, rice and cheese.  i'm all about simple, all-in-one meals, and stuffed peppers fit that to a "t".  (plus, they're gluten-free in honor of my month-long wellness experiment :-)

here's what you'll need for 4 stuffed pepper halves...

2 red peppers, washed, halved and seeded
leftovers!!! (i used vegetarian baked beans & sauteed onions, but you could also use rice or quinoa and any cooked veggies you have on hand - get creative with it!)
1/4 cup marinara sauce
2 tbsp bbq sauce
1/4 cup bleu cheese
salt & pepper

preheat oven to 425

1. place peppers in a cast iron skillet or pie plate, make sure they're secure and don't wobble.

2. mix "leftovers" together and season with salt and pepper if need be, and fill all pepper halves equally.

3. mix together marinara and bbq (you could also use salsa), and top peppers with it.

4. sprinkle with cheese.

5. pour 1/2 cup of water in the base of the skillet before baking so "steam" the peppers.

6. every 15 min, spoon some of the water in the base of the skillet over the peppers so they don't dry out.  cook for 45 min or until the peppers are super tender the cheese is bubbly and filling is lightly browned.

this one-dish dinner is super easy to make, and a great way to make use of all those leftover cooked veggies and odds-n-ends you have in the fridge.

enjoy!

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foodie: birthday egg strata

craig's birthday was last friday, so for saturday morning breakfast, i thought it would be nice to have a yummy, home cooked meal.  craig adores anything will eggs for his morning meal, so i decided to make a strata (i.e. an egg casserole with veggies and cheese).  the great thing about a strata is that you can make it a day or two in advance and then just reheat it the morning of!

here's what you'll need...

1 loaf of bread (i used rosemary focaccia)
8-10 eggs
1 cup shredded cheese (i used an italian blend, but something sharp like swiss, gruyere or cheddar would work well too)
1 onion
1 red pepper
1 zucchini
1 packet knorr bearnaise sauce, prepared with heavy cream
2 tbsp rosemary and thyme, chopped
salt & pepper
olive oil

preheat oven to 375.

1. chop and saute veggies in olive oil until tender and lightly caramelized.  season with salt and pepper.

2. roughly tear bread into 1 inch cubes and put 1/2 into a buttered casserole dish.

3. top with veggies and 1/2 of cheese, and then add in the remainder of the bread.

4. mix eggs with bearnaise and chopped herbs and pour over bread mixture.  press bread with the back of a wooden spoon to make sure it soaks up the egg mixture well.

5. top strata with remainder of cheese, a few more herbs and salt & pepper.

6. bake for 30-40 minutes until top is golden and bubbly.

if you're making the strata in advance, allow to cool completely and then cover and put in the fridge.  to reheat, put in oven on 275-300 degrees for approximately 1 hour.

as you can see, this recipe lends itself to improvisation - so have fun with it and make it your own.

bon appetit!

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foodie wednesday: ranch eggs

let's face it, plain scrambled eggs can be a little boring.  if you're looking for a super easy way to infuse your sunday breakfast with more flavor, give this recipe a try.

credit {here}

6 large eggs
1/4 cup light ranch dressing
1 tbsp butter
salt & pepper to taste

1) melt the butter in a cast iron skillet.
2) whisk eggs and ranch together. add mixture to skillet and scramble over medium-low, stirring constantly until are the eggs light and fluffy.
3) salt and pepper to taste.

serves 4-5

other ideas?  serve eggs with roasted veggies for a hearty option, substitute egg whites for 3 of the eggs for a healthy version or mix in fresh herbs for a fresh kick!

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foodie wednesday: overnight oats (the encore)

yes, i have posted about overnight oats before, but they are so simple and delicious, they are definitely worthy of a second mention.  overnight oats are my go-to breakfast.  this awesome breakfast is hearty, healthy and will leave you feeling completely satisfied and ready to take on your day.  even better?  you whip up this simple recipe the night before, so when you're ready for breakfast the next morning, there is no wait!

1/3 to 1/2  of a (very) ripe banana
1/2 cup soy milk (you can also use regular milk or another nut milk)
1/2 cup oats (both quick oats and old-fashioned oats work great)
cinnamon & nutmeg
(1 tbsp peanut butter)

1. in a small bowl, sprinkle banana with a some cinnamon and a dash of nutmeg and mash with a fork until smooth

2. mix oats into banana and then add milk and stir

3. cover and place in fridge overnight - by morning you'll have thick, creamy oats

have oats?  will travel.  craig's are ready "to-go" and mine are all set for breakfast at home.

4. in the morning, uncover and heat in the microwave on 50% power for approx. 2 mins

5. add a dollop of peanut butter and sprinkle with a bit more cinnamon, if desired  (they are also great with a drizzle of honey, chopped nuts or raisins!)

finished oats with cinnamon & peanut butter

happy breakfasting : )

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