Roasted Balsamic Peppers and Onions

My go-to topping -> roasted peppers and onions. I use it for everything! To top rice and beans, meat or as a lovely addition to any sandwich. So versatile and flavorful, it is a must to keep some on hand. When I make a batch, it will usually keep for 3 days, if it lasts that long. Adding the aged balsamic gives it a nice tarty-sweetness and helps caramelize the peppers and onions. A good aged balsamic should be thick and sweet. Not runny and vinegary. 

I'm making a double batch of these tonight, because I have something special planned for some of it tomorrow :)

Roasted Balsamic Peppers and Onions

Cook Time: <60 minutes @ 400F

Prep Time: < 5 minutes

Serves: makes about 1 1/2 cup of roasted veggies

 Ingredients:

• 1 tsp olive oil
• 1 tbsp aged balsamic vinegar
• salt and pepper to taste
• 3 organic bell peppers, sliced thinly (1/4 inch) 
• 3 onions, sliced thinly (1/4 inch)

Preheat oven to 400F. 

In a small bowl, combine the olive oil, balsamic and salt and pepper.

In a large bowl, add the peppers and onions. Drizzle the oil mixture over and toss by hand until well coated.

Transfer the peppers and onions to an oven safe pan or rimmed cookie sheet. Spread evenly across the surface so that all pieces are able to roasted efficiently.

Place the cookie sheet in the oven and cook for about 50-60 minutes, tossing the peppers and onions every so often. They should have flecks of browning, be very soft and tender. If you prefer a bit dark, place the cookie sheet under the broiler for a few minutes for more color.

Serve as a side dish, a topping for beans or meat. (Or if you are like me... just eat them as they are)

Skinny Taco Salad

Taco salads can be so filling, but sometimes loaded with a lot heavy ingredients. This dish is the taco salad at it's core. Loaded with plenty of veggies and flavor - this taco salad is a hearty 1 pan meal that everyone can enjoy. Also the mixture of beans and ground beef makes it an affordable option for any family meal.

What keeps this taco salad skinny is omitting the fried taco shell they are normally served in, omitting heavy amount of oil used in the cooking process and adding any topping lightly. It's so easy to customize this meal to each person's liking. Having a variety of topping options can also make this into an awesome potluck meal (just double or triple the recipe). Top with any of your favorites - organic corn chips, cilantro, sour cream, fresh guacamole, organic shredded cheese, salsa, etc. With everyday pantry staples, this meal can be whipped up any night of the week.

Skinny Taco Salad

Cook Time: <25 minutes
Prep Time: <5 minutes
Serves: 4


Ingredients:
1 tsp olive oil
1 small onion, diced
2 cloves of garlic, minced
salt and pepper to taste
3/4 lb of lean grass-fed ground beef
1 1/2 tsp of cumin
1 1/2 tsp of chili powder
couple splashes of hot sauce (optional)
1-15oz can of organic pinto beans, rinsed and drained
1-14.5oz can of diced tomatoes with chiles, do not drain
1/2 cup frozen chopped spinach


Optional:
Head of romaine lettuce, rinsed well and leaves separated
1/2 cup of Monterrey Jack cheese, grated
2 tbsp fresh cilantro, minced


Heat the oil in a large skillet over medium heat.


Add the onion and garlic to the skillet. Season with salt and pepper to taste. Cook for about 5 minutes or until slightly softened. Place the onion mixture in a side bowl.


In the same pan, brown the ground beef until fully cooked. Crumble well and season with salt and pepper. Drain the fat.


Add the onion mixture back into the pan. Add the remaining ingredients and combine well. Cook for about 10 minutes, uncovered or until almost all of the liquid has evaporated.


Serve the mixture over a couple romaine hearts. Top with freshly grated cheese and cilantro.

Open Faced Meatball Sub

I've tried meatball subs from different places, but nothing beats a homemade one. Freshly made meatballs is what makes this sandwich. Frozen ones just don't cut it. They have an odd texture. I prefer to eat mine as an open faced sandwich. It makes it more of a meal, and I really want to taste the meatballs - not a bunch bread. 


I decided to make some of my garlic bread for this sandwich. It was the perfect touch and I highly recommend it. If not, the baguette as is, is just as tasty. I used Newman's Own Organic Tomato Basil Sauce, as my sauce of choice. Works really well with this. 

Open Faced Meatball Sub

Cook Time: 30 minutes
Prep Time: 10 minutes
Serves: 4 


Ingredients:
Meatballs -

• 1/2 tsp olive oil
• 1 small onion, finely diced
• 2 cloves of garlic, minced
• 1 lb of lean grass fed ground beef
• 1 egg
• salt and pepper to taste 
• 1/3 cup whole wheat breadcrumbs 
• 2 tbsp fresh parsley, minced
• 1/4 cup freshly grated Parmigiano
• olive oil spray

Sandwich-

• 1 whole french baguette, halved and cut into desired sizes (toasted) or My Garlic Bread
• 1 cup (or more) of favorite organic pasta sauce
• freshly grated mozzarella cheese (optional)
• fresh parsley, minced (optional)

Meatballs - Heat the oil in a medium skillet over medium heat. Add the onions and garlic. Saute for 5 minutes, or until softened. Set the mixture aside to cool. 


Go ahead and preheat the oven to 400F. Prep a mini muffin tin with olive oil spray in each cup. Or if you are using a cookie sheet, grease the surface.


In a large bowl, add all the meatball ingredients (including the onion mixture) and combine by hand. Do not over mix. Make 24 meatballs (about the size of a ping pong ball) and place each in the mini muffin tin.


Transfer to the oven to bake for 10 minutes, then flip the meatballs to brown on the other side. Bake for another 10 minutes or until fully cooked. 


While the meatballs are baking, cut up your baguette, grate your cheese and heat up your tomato sauce. 


If you are planning on toasting your baguette in the oven, I would put it in when you flip the meatballs. Should take about 5 minutes or so to toast. 


Once everything is ready, it is time to assemble. Place a slice of baguette on the plate and top with desired amount of meatballs. Spoon the tomato sauce over the meat balls and top with the cheese and parsley. 


Serve with a fork and knife. Enjoy!