Polenta Stuffed Pizza Peppers

I'm often shocked when I try a recipe that is so easy to make and with so few ingredients, yet tastes so good!! I have to say, these pizza peppers are one of those recipes.  And if you follow my blog at all, you know I LOVE a stuffed pepper - I couldn't wait to give these a try!!! The amount of time it took to assemble these was ridiculously quick....I used pre-cooked tubed polenta which really helped.  Also, the fresh buffalo mozzerella and fresh Parm were so melt-y and salty and amazing when the peppers came out of the oven - yum!!

This is the perfect meal to make on a weekday night when you have little time to get dinner on the table. **If you want to add protein I think cooked, crumbled Italian chicken sausage would be delicious!

I found this recipe on the blog Vegetarian Ventures (which is AWESOME, btw)....here is her recipe word for word (this recipe makes enough for two adults): 

Ingredients:

• 3 bell pepper, halved with seeds removed
• 1 Tbsp olive oil + more for greasing
• 9 oz pre-cooked polenta (half a normal size tube) or about 1½ cups homemade, cut into 6 even pieces
• 1½ cups of your favorite tomato sauce <I always use Rao's>
• 8 oz fresh mozzarella, divided into 6 equal chunks
• Parmesan, for sprinkling
• Dried oregano, for sprinkling
• Salt / pepper, to taste
• Fresh basil, for serving

Directions:

• Preheat oven to 375 degrees and grease a 9x13 inch baking pan. Brush peppers with olive oil and bake for 15 minutes. Remove from oven and let cool enough to handle.
• Divide the polenta between the bell pepper halves and use a fork to break the polenta up. Pour ¼ cup tomato sauce into each bell pepper half and top with mozzarella. Sprinkle a healthy helping of Parmesan, oregano, salt, and pepper over the mozzarella.
• Bake for 25 to 30 minutes or until the cheese on top is browned and bubbling.
• Remove from heat and sprinkle with fresh basil. Serve right away.

Margherita Pasta

I found this recipe on the blog Carlsbad Cravings. It was super creamy, full of flavor and just like the blog said, it all came together in about 25 minutes. My husband said it was the best new recipe I have tried in months!!! Your family will love this! I think you could add grilled chicken if you wanted some protein. Serve with a simple side salad and some good crusty bread.

 

Here is the recipe word from word from Carlsbad Cravings:

• 1lb spaghetti or pasta of choice
• 2tablespoons olive oil
• 2tablespoons butter
• 1/4 onion, chopped
• 6 Roma tomatoes, choppeddivided
• 4-6 garlic cloves, minced
• 1/4cup all-purpose flour
• 1 1/2cups low sodium chicken broth <I used veggie broth>
• 1 1/2cups milk
• 2teaspoons chicken bouillon <I used veggie>
• 1teaspoon dried parsley
• 1/2tsp EACH dried oregano, dried basil, salt
• 1/4tsp EACH pepper, red pepper flakes
• 1/2cup freshly grated Parmesan cheese
• 1/2cup shredded mozzarella cheese
• 2oz. cream cheese, softetned
• 1/4cup loosely packed basil, chopped
• Parmesan & chopped basil, for garnish

Instructions:

Cook pasta al dente according to package directions in generously salted water. Remove 1 cup pasta water before draining.  Set pasta aside.

 

Melt butter and olive oil over medium-low heat in a large skillet. Increase heat to medium and add onions and HALF of the tomatoes and sauté for 5 minutes <I sauteed for more like 8 minutes>. Add garlic and cook an additional 30 seconds. Sprinkle in flour and cook while stirring for 2 minutes (it will be thick).  

 

Turn heat to low then slowly whisk in chicken broth, then milk, stirring constantly until smooth. Turn heat to medium high and bring the sauce to a simmer. Stir in spices and boullion and continue to simmer until slightly thickened, stirring occasionally. 

 

Reduce heat to low and stir in Parmesan cheese until melted, followed by mozzarella cheese until melted, followed by cream cheese until melted.  

 

Stir in remaining tomatoes and fresh basil. *Stir in pasta until well coated, adding additional reserved pasta water a little at a time if needed to reach desired consistency. Taste and season with additional salt, pepper and/or red pepper flakes to taste. <*I found it easier to just place the pasta in the dish and then ladle the sauce over the top - even though I was using a giant pan if I had put all the pasta in the pan along with the sauce, it would have overflowed>

 

Garnish with freshly grated Parmesan Cheese and additional basil if desired.

 

Vegan Banana Smoothie Pancakes

My kids wanted pancakes this morning and we didn't have any eggs.....and this is why I love Pinterest so much - I just searched eggless pancakes and a hundred options popped up! I chose these banana pancakes because I had all the ingredients on hand and really, they turned out filling and delicious! I topped with a little powdered sugar, mini chocolate chips and a little pure maple syrup!

This recipe comes from the blog The Big Man's World.
** I doubled this recipe for my family of five**

Ingredients

• 1 heaping cup rolled oats (gluten free, if needed)
• 1/4 cup milk of choice (or non-dairy like almond milk if vegan)
• 1 very ripe banana
• 1 Tbl baking powder
• 1 Tbl apple cider vinegar
• 1 Tbl maple syrup
• 1 tsp vanilla extract  
• ½ tsp cinnamon
• 2 Tbl chocolate chips <this was my addition, use Enjoy Life chips if vegan>

Instructions

1. Combine all the ingredients (except the chocolate chips) in a blender. Blend until smooth. Stir in the chocolate chips.
2. Allow the batter to rest for 5-10 minutes, giving the oats time to absorb liquid and thicken.
3. Preheat a nonstick pan over medium high heat. Once hot, pour in about ¼ cup of batter.
4. Cook for 1-2 minutes or until you can easily slide a spatula underneath. Flip. Cook for another 1-2 minutes on the second side.
5. Repeat until all the batter is used up.
6. Add your toppings of choice and enjoy.