When I fist began looking for some healthy recipes, I ran across the one for the Philly Cheesesteak Bell Peppers. They looks delicious and didn't seem very difficult. So I bought all the ingredients and gave it a shot. The results were what I'd hoped- easy to prep and a great taste. I wasn't really sure what side dish to pair with the main course, but a friend of mine recommended cauliflower mash or steamed vegetables. The chocolate zucchini muffins were something I have been wanting to try for a while and, while they take more preparation than most things I bake, I still think they are worth the effort.
Ingredients:
Large Bell Pepper, halved
Provolone Cheese, thinly sliced
Roast Beef, thinly sliced
Sweet Onion, diced
Bella Mushroom, diced
Garlic Salt
Black Pepper
Butter
Olive Oil
1.PreHeat the oven to 400.
2. Slice the roast beef, onions and mushrooms.
3. Heat olive oil and butter in a pan.
4. Sautee the roast beef, onion, and mushroom in the pan, add garlic salt and black pepper to taste.
5. Put the green bell pepper halves in a casserole dish, lay slices of provolone cheese on the bell peppers.
6. Add the beef, onion, and mushrooms to the bell pepper.
7. Put another slice of provolone cheese on top.
8. Bake for about 25 mins.
Chocolate Zucchini Muffins
Ingredients:
4 medium-large zucchinis (grated)
2 ½ cups all-purpose flour
½ cup natural unsweetened cocoa
2 tsp baking soda
½ tsp grated sea salt
1 tsp cinnamon
¼ tsp ground cloves
¼ tsp nutmeg
1 ½ cups sugar
2 eggs
¾ cup butter or margarine (melted)
1 Tbs vanilla extract
Directions:
Start out by grating zucchinis into a large colander to allow excess liquid to drain. I always put a paper towel underneath to soak up some of the liquid as well. Place colander in the sink to let the rest of the liquid drain while you prepare the other ingredients.
In a large bowl, whisk together flour, cocoa, baking soda, salt, cinnamon, cloves, and nutmeg.
In a separate bowl mix sugar, eggs, butter, and vanilla until all ingredients are blended well.
Grease muffin pan or 9×5 bread pan and preheat oven to 350 degrees.
Stir grated zucchini into sugar and egg mixture, then slowly stir in flour and cocoa mixture.
Once all of the ingredients are blended well, slowly pour into muffin pan or bread pan. For muffins, fill each muffin cup to the very top. They won’t raise a whole lot so you don’t need to worry about them spilling over. For bread, empty entire mixture into 9×5 bread pan.
Bake muffins for 20-25, bake bread for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let cool for 5-10 minutes, pop them out of the pan, and let them finish cooling for another 15 minutes
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