Stuffed Chard with Fresh Marinara

, , , , , , , , , , ,
This content is for members only
Print Recipe
Stuffed Chard with Fresh Marinara
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
There is no Nutrition Label for this recipe yet.
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
There is no Nutrition Label for this recipe yet.
Instructions
  1. Gently mix beef, breadcrumbs, 1 TBSP shallot, 1/2 teaspoon Italian seasoning, garlic powder and 1/4 teaspoon pepper in a large bowl until just combined. Divide the mixture into 8 oblong 3-inch portions.
  2. Overlap the two sides of a chard leaf where the stem was removed and place a portion of the beef there. Tightly roll the chard around the beef. Place each roll, stem-side down in a large nonstick skillet. Pour in broth, cover and bring to a boil over high heat. Reduce heat to a simmer; cook until an instant-read thermometer inserted into the center of a roll reads 165F 8 to 10 minutes. Discard any remaining broth.
  3. Meanwhile, heat oil in a medium saucepan over medium heat. Add the remaining shallot, 1 teaspoon Italian seasoning, 1/4 teaspoon pepper and crushed red pepper. Cook, stirring often until the shallot is soft, 1 to 2 minutes. Stir in tomatoes and cook, stirring occasionally until reduced and thickened, about 8 minutes. Serve with chard rolls topped with sauce and Parmesan cheese.
Recipe Notes

Modifications
2 rolls=1 meal:

Share this Recipe
 

Stuffed Pablano Peppers

, , , , , , , ,
This content is for members only
Print Recipe
Stuffed Pablano Peppers
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
There is no Nutrition Label for this recipe yet.
Course Side Dish
Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Course Side Dish
Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
There is no Nutrition Label for this recipe yet.
Instructions
  1. Carefully cut stems out of peppers and remove seeds.
  2. Set peppers on cookie sheet and put under broiler to roast them, turning about every 6 minutes to roast evenly. Roasting will take about 18 minutes.
  3. While peppers are roasting, put MCT oil in large skillet and heat. Add corn and onion.
  4. Saute for a few minutes. Add garlic, oregano and cumin.
  5. Saute for about 10 minutes more.
  6. Add crushed tomatoes and lime juice.
  7. Saute for about 10 more minutes.
  8. When peppers are somewhat blistered on each side, remove from oven and cut to open and lay flat.
  9. Stuff with corn mixture.
  10. Top with cheese.
  11. Put under broiler until cheese is melted for about 2 minutes.
Share this Recipe