Another one sheet meal that was healthy and delicious!
1 fennel bulb, cored and sliced into thin slices
1 red pepper, sliced
1 green pepper, sliced
1/2 c. yellow onion, diced
1 T. garlic, minced
1 T. balsamic vinegar
2 t. Dijon mustard
Red pepper flakes
3/4 lb. cooked Italian sausage, cut into slices
3 T. Parmesan cheese, grated
Preheat the oven to 425.
Combine the fennel, peppers, onion and garlic in a large bowl. In another small bowl, combine 4 t. olive oil, vinegar, mustard, salt, pepper, and red pepper flakes. Stir well. Pour this mixture into the vegetable bowl and mix well. Add the sausage and stir to combine. Lay this out on a sheet pan in a single layer.
Roast, covered, for 15 minutes. Uncover and roast for another 10 minutes. Remove from the oven and sprinkle evenly with the Parmesan cheese. Return to the oven for another 5 minutes, making sure the vegetables are soft and slightly brown.
This was absolutely delicious and perfect for the pizza oven.
1/2 red pepper, sliced
1/2 yellow pepper, sliced
1/2 onion, sliced
3 cloves garlic, minced
1 pork tenderloin, butterflied and pounded flat
1 1/2 c. spinach leaves
1/3 c. shredded mozzarella
Preheat oven to 350.
Saute the peppers and onions in some olive oil. Add the garlic and cook until the peppers are tender. Season with salt and pepper.
Season the pork tenderloin with salt and pepper on both sides.
Lay the spinach leaves evenly over the pork.
Top with the pepper mixture.
Add the mozzarella cheese.
Roll up the pork tightly. Skewer the roll with toothpicks about 1 1/2 inches apart so the roll will hold its shape.
Slice between the toothpicks to create individual pork rolls.
Heat a pan and place some olive oil. Sear the pork rolls until browned, about 2 minutes per side.
Transfer the skillet to the oven and bake for 10-15 minutes, or until done.
Let the steak rest before removing the toothpicks.
This was so easy and delicious.
12 Italian sausages, cut in half
2 large onions, sliced
2 red peppers, seeded and cut into large dice
2 garlic cloves, chopped
1 lb. baby new potatoes, quartered
7 oz. white wine
2 T. olive oil
Preheat the oven to convection roast at 400. Place all the ingredients (except for the wine) in a large roasting pan. Sprinkle with salt and pepper and some Italian seasonings. With your hand, mix it all up so that everything is coated with the oil and spices.
Spread the ingredients out as flat as possible in the roasting pan. Put the sausages on the top, not covered by any vegetables.
Roast for about 35 minutes until golden. Temporarily remove the sausages and mix up all the vegetables and potatoes. Return the sausages to the pan, being sure to turn them to roast the other side.
Pour in the wine and cook for another 20 minutes until browned and the sausages and potatoes are tender.
This was super tasty!
1 lb. shrimp
3/4 t. paprika
3/4 t. cumin
1/2 t. garlic powder
1 linguica link, cut into thin slices
1 pepper, sliced
Juice of 1/2 lemon
Chopped jalapenos, if desired
1/2 red onion, thinly sliced
Fresh parsley for garnish
Naan bread for serving
Pat shrimp dry. Season with salt, pepper, paprika, cumin, and garlic powder. Make sure shrimp is well seasoned.
Heat a large pan. Add the linguica and brown both sides. Remove and set aside.
In the same skillet, add some olive oil. Add the peppers and sauté until cooked. Remove and set aside.
In the same skillet, add more olive oil. Add the shrimp and cook until almost done. Return the linguica and peppers to the pan. Add the jajapenos if using. Toss to combine and cook another 3 minutes or so.
Transfer the contents to a serving bowl. Squeeze the lemon juice and add the red onions and fresh parsley.
Serve with naan bread.
So good…and healthy!
4 bell peppers
1 lb. ground beef
1/2 c. chopped onion
1 c. pico de gallo
2 tomatoes, chopped
1 c. shredded Mexican cheese
Chopped cilantro leaves
Preheat the oven to 350.
Cut top off peppers and remove seeds. Chop the tops into small pieces and set aside. Boil the whole peppers in some water for about 5 minutes. Invert and drain.
In a large pan, sauté the meat with the onions and chopped peppers. Once the beef has lost its pink color, stir in the tomatoes, taco seasoning, and pico de gallo. Add some salt and pepper to taste. Mix well and simmer for 5 minutes. Stir in 1/2 c. of the cheese until blended. Remove from heat.
Sprinkle the inside of the peppers with some salt. Stuff each pepper with the meat mixture and place them on a foil lined baking pan. Bake for 30 minutes.
Once the peppers are done, sprinkle the rest of the cheese on top. Serve with toppings.
This was good as a dip – I used Pita chips…very multicultural!
1 rotisserie chicken, diced
2 large bell peppers, diced
1 large onion, diced
1 jar Enchilada Sauce
2 c. grated mixican cheese
1/4 c. chopped green onions
Preheat the oven to 350.
Saute the onions and peppers in some olive oil until all the liquid has been absorbed and the vegetables are tender. Season with salt and pepper.
Layer the bottom of a casserole dish with the chicken.
Top with the cooked peppers and onions.
Pour enchilada sauce on top.
Top with cheese and green onions.
Cover with foil and bake for 20 minutes.
8 oz. ground pork
2 oz. Mexican chorizo, sliced
3 c. sliced onions
2 c. sliced peppers
1/2 t. cumin
1/2 t. chili powder
Cook the pork and chorizo until browned. Remove with a slotted spoon and set aside.
In the same pan, add the onions, peppers, cumin, chili powder and salt. Cook until tender. Return pork mixture to the pan and cook for a few more minutes.
Serve in a tortilla and top with the various toppings.