philly cheesesteak stuffed peppers

philly cheesesteak stuffed peppers
By: shes the bross

Here’s what you’ll need:

• 8 oz. thinly sliced roast beef
• 8 slices provolone or pepperjack cheese
• 2 large green bell peppers
• 1 medium sweet onion, sliced
• 6 oz. baby bella mushrooms, sliced
• 2 tablespoons butter
• 2 tabelspoons olive oil
• 1 tablespoon garlic, minced
• salt and pepper, to taste

DIRECTIONS:

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Smothered Chicken with Mushrooms and Spinach

Smothered Chicken with Mushrooms and Spinach

By: BaconButterCheeseGarlic

SMOTHERED CHICKEN

FOR THE CREAMED SPINACH:

1 large bag of spinach leaves

4 ounces cream cheese

1/4 C shredded parmesan cheese

2 cloves garlic, minced

3 T red onion, minced

2 T olive oil

Salt and pepper to taste

FOR THE SAUTEED MUSHROOMS:

8 ounce package of mushrooms, sliced

1/2 stick butter

2 T olive oil

1/2 C white wine

2 cloves garlic, minced

Salt and pepper to taste

FOR THE CHICKEN:

4-5 boneless chicken breasts

8-10 slices Mozzarella cheese, cut into 1/8 inch slices

1 T garlic powder

1 T seasoned salt, like Lawry's

1 teaspoon pepper

DIRECTIONS:  

CARAMELIZED GARLIC & MISO SALMON

The easiest, most flavorful salmon you will ever make. Create a honey-sweetened, ginger, garlic, miso and soy sauce marinate which creates a nice crisp and caramelized crust after roasting. Once you cut into your salmon filet you end up with lovely juicy and tender meat. It’s almost like a piece of candy melting in your mouth.

GET THE RECIPE

Pan-Roasted Chicken With Lemon-Garlic Green Beans

Pan-Roasted Chicken With Lemon-Garlic Green Beans

6 

tablespoons 

olive oil

2 lemons, 1 thinly sliced, 1 juiced

4 cloves garlic, minced

1 

teaspoon 

kosher salt

1/2 

teaspoon 

freshly ground black pepper

3/4 

pound 

trimmed green beans

8 small red potatoes, quartered

4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

1. Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
3. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Source: Real Simple

Chicken and Spinach Pasta Bake

Chicken and Spinach Pasta Bake

http://bit.ly/1tyJAdp

What's For Dinner? Carnitas

What's For Dinner? Carnitas

The lovely Cassity at Remodelaholic 

posted this week about her struggle with her weight. 

As someone who is also struggling with this, I appreciate a 

post like this. 

We don't feel so alone in our struggles. 

This week, one of the meals she made was Carnitas.

They look delish and are on my to-try list!

 is just perfect for that leftover corned beef!

to see the full recipe, click below:

Carnitas

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