Quick & Easy Irish Cream Recipes

‘Tis the season for baking and warms beverages, right?! Five Farms Irish Cream is the perfect addition for both of these. It’s made with the richest dairy cream, adding a smooth rich flavor to baking and drinks. Five Farms is a true-farm-to-table product and is crafted with fresh cream and Irish Whiskey within 48 hours of collection from the farm. And I mean- how cute is the bottle too!?

Here are a couple easy recipes that feature the rich creaminess of Five Farms Irish Cream. These would be the perfect addition to a family gathering or party this holiday season! I always hate having leftovers from recipes so both recipes also utilize a lot of the same ingredients so you don’t waste anything!


Chocolate Chunk Brownies with Irish Cream Frosting

Here’s what you’ll need:

·         1 box of your favorite boxed brownie mix

·         Five Farms Irish Cream

·         3-4 cups of powdered sugar

·         2 sticks of room temperature butter

·         Chopped walnuts

·         Whipped Cream

·         Caramel sauce

·         1 TBS vanilla extract

Start by preparing the brownies per the instruction on the box ( I added a splash of Irish Cream in the brownie mixture- but not too much or you will throw off the consistency). I made mine in a 9×9 size pan lined with parchment paper. Once the brownies have completely cooled remove them from the pan and start preparing the frosting.

Whip the room temperature butter for 30 seconds in a mixer. Add in the vanilla and 3 TBS of Five Farms Irish Cream. Slowly add in the powdered sugar ½ cup at a time. After the first cup add in 3 squirts of canned whipped cream (trust me on this part- it helps make the frosting fluffy and takes it to an all-new level!) Keep adding the powdered sugar until the frosting is light and fluffy. I ended up using about 3.5 cups but depending on the consistency of your butter it can require more or less. If you add too much and need to loosen it, you can always add another splash of Irish Cream.

Apply a thick layer of frosting to the brownies, drizzle with caramel sauce and top with chopped walnuts.

Brownies are the truest form of comfort. Happy Baking!

Irish Cream Hot Cocoa

4 simple Ingredients!

·         Your favorite Hot Cocoa mix

·         Five Farms Irish Cream

·         Whipped Cream

·         Caramel Sauce

I made a batch of hot cocoa on the stove top, but you could also just make one glass in the microwave.  Start by heating the hot cocoa mixture in a saucepan on the stove (I made 3 packets and added a little extra water.) Once the cocoa is hot- add in 1 shot of Irish Cream per cup (so I added 3). Pour the hot cocoa into your mug, top with plenty of whipped cream and drizzle with caramel sauce.

I mean- what’s better than adult hot cocoa anyway?!

As Always tag me on Instagram if you make one of my recipes- I love to see what you all come up with! @katiescardiokitchen #katiescardiokitchen

Meals made easy with Orrginton Farms

If there’s one thing I love- it’s an easy meal that doesn’t have to sacrifice flavor for simplicity. Orrington Farms helps make that possible with their variety of meal creations, broth bases, and seasoning packets.

Here are some of my favorites that I keep stocked in my pantry for easy meal preps for the week!

I’m a sucker for a good taco recipe- and what’s better than a grilled taco?!? The right answer is… NOTHING.

Here’s how!

Grilled Pork Carnitas Tacos

1 package of Orrington Farms carnitas meal creations

2 lb. pork butt/shoulder

1 cup water

1 package of Tortillas

1 package of Panela Mexican cheese

Taco sauce/hot sauce/ sriracha to drizzle

Mix the Orrington Farms seasoning packet with the water and let dissolve. (I slow cooked my pork, but the packet also includes instructions for baking or pressure cooking.) Put the meat in the slow cooker and pour the sauce over the top. Cook on med/low for 9 hours or until tender. Shred the pork and allow it to sit in the remaining sauce while you fry the panela cheese in a skillet. If you haven’t had panela cheese trust me- it’s a game changer here! Heat your grill to high, lay your tortillas on the grill and fill them with the pork carnitas and panela then fold over. Flip when grill lines appear. Drizzle with the sauce of your choice and enjoy!

Sauce- Even parts Sour cream & avocado with a squirt of lemon juice, garlic powder and salt

Do you ever have a package of chicken, and you can’t decide what to make with it? I know I get tired of cooking the same thing with my chicken and I am always looking for new recipes to make. Try this one for your family dinner next week!

Slow Cooked Southwest Chicken Taquitos

1 Orrington Farms southwest style chicken slow cooker packet

1 can tomato paste

1 cup water

2 pounds chicken breast

Queso (I make mine homemade with butter, flour, milk, and Mexican blend cheese)

1 pack mini street taco tortillas (I like the flour ones better)

In your Instant Pot or clow cooker mix the water, tomato paste, and southwest packet. Add in the chicken and combine so that the sauce covers the chicken. Cook on medium for 8-9 hours.

Preheat oven to 400F. Shred chicken. Spread a TBS of queso on each tortilla and add a couple of TBS of the shredded chicken (be sure not to over fill). Roll the tortillas, I use a little queso on the edge of the shells to hold them together. Spray with olive oil. Bake for 15ish minutes or until crispy and golden brown. Serve with salsa, guacamole, and sour cream.

These are also perfect to freeze and reheat in the air fryer later!

I used to hate to meal prep, but I realized it was because I got tired of eating the same thing all week and it’s hard to come up with healthy balanced meals to prep that will last for a few days. Chicken orzo bowls have been added to our meal prep rotation and let me tell you- they do not disappoint!

Grilled Chicken Orzo Bowls

1.5 Pounds chicken breast (I slice them down the middle if they are too thick, so they cook more evenly)

Orrington Farms chicken broth base & seasoning

8 oz of orzo

veggies (I used green beans, onions, carrots, roasted corn, and tomatoes)

fresh herbs (I used parsley, basil, chives and garlic)

salt, pepper, lemon juice

balsamic honey dressing

Marinade chicken in a balsamic honey dressing (I tossed mine in a container and made sure the chicken was covered and let sit overnight in the refrigerator). Follow the instructions on the package to make the chicken broth (water + @orrington farms). Bring the broth to a boil and add the orzo. While the orzo is boiling sauté veggies in a cast iron skillet. Then cook the chicken in the skillet on high. Let the chicken rest while you season the orzo with the fresh herbs, salt, pepper, and a splash of lemon juice. Slice the chicken breast and place on top of orzo with the sauteed veggies.

My favorite product line from Orrington Farms is their broth bases. Who has room for gallons of broth in their pantry and most recipes need some sort of broth (slow cooker recipes, braising, pastas- you name it!) I also like that I don’t have to waste half a can of broth if I don’t need it. Instead, I can make the exact amount of broth that I need for my recipes without sacrificing any of the taste.

Let me know if you make anything using Orrington Farms products and tag me on Instagram with your recipe! @katiescardiokitchen

Asian Pork Dumplings

There’s dumpling you should know…this recipes takes a bit of time…but we are home on quarantine so we have all the time in the world, right?!

I don’t know if y’all remember me saying that “tacos are the way to my heart”…but it turns out my heart isn’t a one way street and it can also be won over with dumplings. However, tacos will always be my first true love.

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Here’s what you’ll need!

Dough (you can buy frozen dough or you can make it like I did!)

  • 2 cups flour (and a little extra depending on how sticky your dough gets)
  • ¾ cup hot water
  • 1/2 tsp salt

Filling

  • 1 cup ground pork
  • 1 large coarsely diced carrot
  • 1 diced shallot
  • 3 green onions
  • 1/3 cup diced purple cabbage
  • 3 cloves minced garlic
  • 1 tbs soy sauce
  • 1 tbs rice wine vinegar
  • 1 beaten egg

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Now, let’s prep the dough! Measure 2 cups of flour and pour it into a large mixing bowl with the ½ tsp of salt. Next, slowly add 3/4 cup boiling water to the mixture and using a small silicone spatula mix until clumpy. Cover the dough and let it sit for 3 minutes then knead the dough with your hands for 5 minutes. Let the dough sit again for 5 minutes then knead it for an additional 8-10 minutes adding more flour as needed. Roll your dough into a ball and cover it while you prepare the filling to prevent it from drying out.

 

It’s time to prep the filling! (this part is way easier than making the dough 😉 ) In a medium skillet toss in the shallots, carrots, garlic, and ground pork. Cook the mixture about halfway then add in the soy sauce, cabbage, rice vinegar, and green onions. Remove the mixture from the stove when it’s about ¾ cooked and mix in ½ beaten egg and the green onions. (It will cook the rest of the way while you steam it and this prevents your dumplings from being “dry.”

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Now, back to the dough! I bought a “dumpling maker” on Amazon to cut and pinch my dumplings shut, but you can also do it by hand. Use a rolling pin to roll your dough out thin and even then use your dumpling maker to cut circles out of your dough. If you are doing this by hand roll your dough out into a “log” and cut 2 inch pieces off and flatten them out to form your circles.

Finally, it’s time to fill these babies up! Fill each dumpling with 1 tsp of filling and use the rest of your egg to dampen the edges of each dumpling so that they stick together better. Fold each dumpling over to form a half moon and pinch closed. If you are doing this by hand make pleats on one side for the dumpling to hold it together. If you are using the dumpling maker tool just fold the maker in half and squeeze it shut to pinch the side together.

Time to steam! I bought a steamer basket to steam my dumplings off of Amazon, but you can steam them any old way you like. I steamed mine for 6 minutes in the basket then tossed them in a hot skillet with a splash of olive oil to pan fry them until they were slightly crispy. Now dip those babies in some soy sauce or chili sauce and ENJOY!

As always, if you make ‘em tag me on Instagram so I can see them too! #katiescardiokitchen

 

Quarantine Empanadas

I promise eating these empanadas will not require you to self quarantine 😉 However, this was my first go at making empanadas and it just so happened to be during the pandemic… which earns them their name “quarantine empanadas.” If you’re anything like me, staying in the house for days on end is not an easy task. Luckily, I have acquired a love for cooking and I have found myself in the kitchen experimenting with new recipes (and Ted’s sure not complaining.)

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If this doesn’t make your mouth water- then I’m not sure what will 🙂

Here’s what you’re gonna need!

  • 15 Empanada discos (I used Goya Foods but you can use any brand or if you’re really ambitious to can make your own dough!)
  • ¾ lb ground beef
  • 2 oz mild Ole Mexican Foods chorizo
  • ½ cup frozen corn
  • 2 tbs Hunts tomato paste
  • 2 diced shallots
  • 3 cloves fresh garlic
  • 1 medium white potato
  • Extra virgin olive oil (EVOO)
  • Vegetable oil
  • ½ tsp fresh oregano
  • Large pinch of cayenne pepper
  • 1/2 tsp cumin
  • ½ tsp smoked paprika
  • Salt & pepper to taste
  • 1 cup Mexican cheese
  • ¼ cup flour
  • Garnish- green onions, salsa, Cacique queso fresca

 

First things first- I always like to start with getting everything chopped up and ready to cook! I started with the shallots and let them begin to caramelize in the EVOO while I dice up the chorizo and add it to the pan along with the ground beef. Next, add in the garlic (I like to use a garlic press.) While the ground beef and chorizo are cooking- dice up the white potato into small cubes, throw them in a bowl of water and toss them in the microwave for about 3 minutes (this keeps them from falling apart in a skillet but also leaves them with a little crunch that you will appreciate later.)

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Now it’s time to season the meat with the cumin, oregano, cayenne, paprika, salt, and pepper. Then, add in the tomato paste, corn and potatoes. Depending on what kind of ground beef you use, you may need to add ½ cup of water into the mixture just to keep it juicy ;). Remove from heat and sprinkle on green onions.

Next, put a thin layer of flour on your counter top or whatever surface you will be using to stuff your ‘nadas. I also put a little flour on my rolling pin so that it doesn’t stick to the dough. Roll each disc out about 2 inches wider in diameter. Now scoop about 2-3 tbs of the filling into the middle of the disc and add a pinch of cheese. Wet the out edge of the dough to help it stick together (I used water but you can also use egg.) Now, fold the dough in half making a half moon. Take a fork and press the edges together, flip over and repeat (this is important or your empanadas will open up while cooking.)

While you’re forming your empanadas poor your vegetable oil into your skillet (I used a cast iron skillet) –about 2-3 inches deep and cover on med/high. Once your oil is hot toss 2-3 empanadas in the skillet at a time. Let each side cook for about 30-45 seconds or until golden brown. Let them cool on a cooling rack for a few minutes then garnish with more green onions, salsa, and queso fresca or whatever dipping sauce you like!

I’m not gonna lie- these take a little work…but they are 100% worth the effort. Don’t just  take my word for it…you’ve got to try them! And tag me on IG @Kburg21 when ya make them! #katiescardiokitchen

I hope you make these and love them as much as I did. Stay safe during these scary times.

Low carb beef and zucchini enchiladas

I have always been a sucker for a good enchilada. I mean- who doesn’t love a warm gooey tortilla stuffed with meat and cheese and lathered with red sauce? Sign me up!

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So, as Ted and I have been trying to stay on the healthy eating wagon during our week day meals I figured I’d make us some healthy enchiladas! Ya’ll know how I feel about Mexican food after all.

So here’s my take on a healthy enchilada! And as always- if you make them at home, tag me on Instagram so I can see them! @Kburg21

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Here’s what you’ll need:

½ lb lean ground beef

¼ cup onion chopped

½ zucchini diced

½ cup frozen corn

½ cup diced grape tomatoes

1 can Old El Paso enchilada sauce (I like the medium one)

4 Tumaro’s carb wise wraps

LaTourangelle Sunflower Oil

Taco seasoning (I like FreshJax)

¾  cup shredded Sargento Mexican Cheese

A dash of Twang Chile lime seasoning

 

First, brown the ground beef in a skillet on medium and season it with your taco seasoning. Once it’s cooked toss the ground beef into a bowl and throw the onions and zucchini into the skillet for 3-4 minutes with some sunflower oil -just enough to soften them.

In a non-stick pan pour ¼ of your can of enchilada sauce into the bottom (just enough to cover the pan).

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Now it’s time to assemble! Line the tortillas with the meat, zucchini, onions, and cheese and drizzled a tablespoon of the enchilada sauce inside each one before rolling them up. Roll the enchiladas as tight as you can and lay them seam down into the pan. Pour the sauce over the top of your enchiladas and top with cheese and a sprinkle of Twang Chile lime- them cover with foil and bake at 350 for 30 minutes. Remove the foil and broil for 3 minutes on high. BOOM. That’s it!

 

 

 

We paired ours with fresh guac, fried Cacique cheese and Trader Joes low sodium Tortilla chips!

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Hope you make them- and like them as much as we did!

Life is about balanceee (how we are balancing our budget- and diets while living in DC)

Hey guys! Long time no see, right?! Life has been crazy with my new job- oh and packing up my life to move to Washington DC with Ted! Things are finally settling down and I can get back to doing some of the things I love that I have been neglecting- like blogging and recipe development!

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Moving to DC has been quite the life change, that’s for sure! Both Ted and I have been living alone for so long that we had to learn to adapt to one another on a different level- but also financially. So with that change came a revamp of our budget. A big part of our budget is around food, because grocery shopping and cooking for two is a totally different ball game than when it’s just you all by yourself. This took us a little bit of trial an error and compromise to come up with a good budget that allows us to eat healthy while also enjoying ourselves and getting the full DC foodie experience.

 

Ted and I both have a focus on eating healthy- but we agreed that we do not want to miss out on the restaurant experiences that DC has to offer so we decided that during the week we cook at home and meal prep our meals for breakfast and lunch. Ted cooks on the days I work and I cook on the days I am off. It creates a pretty balanced schedule for us and doesn’t leave either one of us feeling overwhelmed with cooking- but also prevents us from getting burnt out and ordering take out or eating out too often. This allows us to enjoy ourselves on the weekend without feeling the financial burden of eating out or the guilt of eating unhealthy all week.

Did I mention that we typically split meals too? Haha, at first Ted was not really on board with sharing meals with me… but he quickly realized how little I can actually eat at once and I convinced him we could save money as well as get to try more things this way. So we usually get one entrée and an appetizer and that’s plenty of food for the two of us without breaking the bank- because lets be honest, eating out in DC cost a pretty penny.

For breakfasts I usually make us some sort of eggs whether it be a big ole omelet that I can divide up, scrambled eggs, instant pot  egg bites,  or baked egg cups.

Lunches typically consist of salads or leftovers from the dinner the night before.

Dinners we try to plan together- at least the meat portion so we can be prepared the night before.

By the weekend we are ready to explore the food that DC has to offer!

One of our favorite spots is Liberty Tavern where we have had the best breakfast pizza that either of us has ever had. I mean- it’s THAT good.

Witlows on Wilson has quickly become our go to spot when we are out with friends and want a decadent mac and cheese ball- because who doesn’t love mac n cheese rolled into a ball and deep fried? #drooling

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Last week we went to The Pig for date night and their pork shoulder mac with their Burnt End sliders hit the spottttt- you know what spot I’m talking about, right? The one where you both take a bite and just sit there in awe of how good it tastes. Yep- that one.

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This is what has been working for us! What works for you? How do you eat healthy but also allow yourself to experience life without the guilt and without breaking the bank!? I wanna know!

 

As always you can find more about my meal preps and date nights on my Instagram Kburg21 

Baked Delicata Squash!

I have been waiting all dang summer for it to be fall so that I could get my hands on a delicata squash again. If you haven’t experienced the goodness of this squash- trust me, you have been missing out! Delicata squash is the king of all squash, its time to up your squash game! I’m all about seasonal eating. Why would I eat strawberries in the middle of the winter when I know they won’t be at the top of their game? Well with fall comes pumpkin, apple, and squash season!

Delicata squash is suppppperr easy to cook, and has a sweet flavor that leaves me swooning every single time I make it! Unfortunately they are not the easiest produce to find. However, Trader Joes never disappoints with my fall time favorites and I even spotted them at Whole Foods last week too!

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First, throw that sucker in the microwave for about 2 minutes so that it’s soft enough that you can cut it in half without also cutting off one of your limbs…trust me- this is necessary. Now, scoop out all the seeds and it’s ready to bake! Drizzle your squash with your favorite EVOO and toss it in your oven [I use my toaster oven] at 350 for about 8 minutes. Then it’s time to fill that bad boy up!

The good thing about delicata is that you can eat the skin! It bakes really well and becomes very tender. My favorite way to cook delicata squash is with an Italian spin. Here’s what I used on mine!

 

Ingredients

While your squash is cooking, cook your meat! Then scoop it into the squash with the mozzarella and top it with the marinara! Now, time to bake for about 10 minutes. I took mine out after 10 minutes and added a little more sauce and cheese on top and then broiled it until the cheese got melty and brown (a couple of minutes give or take.)

 

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Wahh-laaa! Easy peasy! And its’s great as a meal prep because it heats up well and doesn’t get all soggy!

Enjoy! And tag me if ya make it! #katiescardiokitchen @kburg21

Pan seared Greek style meatballs!

Growing up we didn’t eat a lot of Greek food in my house…actually, I’m not sure I had ever eaten any type of Greek food until I moved to Florida 8 years ago. And damn was I missing out!

I am a sucker for easy meals, and Mighty Spark Foods foods has all the the best prepared meats (blended with vegetables, herbs, seasonings) all ya gotta do is cook it up!

So I had a package of their turkey blend with sweet potatoes, lentils, and spinach and I decided to make a Greek bowl for lunch!

The meatballs were definitely the MFP of this quick and easy meal!

Meatball Ingredients

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That’s it! 4 easy ingredients!

First I tossed the meat, egg, and 1/2 cup panko into a bowl and mixed it up. Then I rolled them into bite size balls and rolled them in the other 1/4 cup of panko crumbs. While I was forming he meatballs I drizzled my EVOO in my cast iron skillet and let it warm up on the stove on medium.

Now toss the meatballs in the pan and roll them around until the outsides are seared all the way around. I seared mine because I like that extra crisp that the meatballs get but also because it seals all the juice! Next, toss the cast iron skillet into the oven at 350 for about 20 minutes to cook the meatballs all the way through.

While the meatballs are baking away- prepare the rest of your bowl! I sliced up some beef steak tomatoes, cucumbers, spinach and red onion and tossed them in a Greek vinaigrette. Whats Greek food without a little Tiziki though?!?! And better yet- mini StoneFire naans for dipping!

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Tiziki Ingredients

  • 1/2 cup plain Greek yogurt
  • garlic powder, salt, pepper
  • 2 tsp Greek vinaigrette
  • juice from one small lemon

Mix all the ingredients together and garnish with a little diced red onion and wahh-lahh!

Now assemble, eat and enjoy!

These are great treats to keep in the refrigerator for a snack, appetizer for a party, or you can even freeze some of them for later! They heat up almost as good as if you had just made them!

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Happy Cooking!

#katiescardiokitchen @Kburg21

 

 

Sweet tater toast!

Who doesn’t love a good slice of toast?! I feel like millennials have taken toast to a whole new level- I mean come onnnnn, avocado toast y’allll! But what’s better than a perfectly ripe avocado smashed onto a slice of bread…a perfectly ripe avocado smashed onto the perfected baked slice of sweet potato! Trust me- it’s even better than it sounds. I hated sweet potatoes for virtually my entire life…and this last year they have become one of my staples in my refrigerator. However, I’m still not a fan of a baked sweet potato…there’s nothing like the real thing there if I want a juicy loaded tater I’m going all in!

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Back to sweet potatoes…they are utterly delicious and I eat them for breakfast at least 3 days a week. So today I was craving some good sweet potato toast… I’m never really sure what I’m going to use for toppings because you can literally put anything on them and it’s a flavor burst in your mouth. I usually just dig through my refrigerator and grab some ingredients that need to be used up anyway and toss them on a slice.

First and most importantly you’ve got to pick the perfect sweet potato that’s worthy of toasting. I typically always have at least one potato that I keep on hand just for toast! It’s got to be long enough but not too skinny and not too fat…but also it has to be about the same size around throughout the whole potato! None of those- fat in the middle skinny on the ends kinda sweet potatoes. I feel like the people at the produce stand definitely judge me as I dig through the sweet potato crate in search of the perfect tater but hey! a girls gotta do what a girls gotta do! Right!?

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Now, in order to slice the potato evenly and without cutting off one hand I toss mine into the microwave for 1-2 minutes (just long enough to make it not feel like a total brick.) Then I slice the potato into 3-4 slices depending on the size of the potato.
Now drizzle with your favorite oil- I use LaTourangelle Artisian garlic oil and season mine with Primal Palate breakfast blend because -YUM. Now toss them on a rack in the toaster oven for about 10-12 minutes at 400, then broil for about 3-4 minutes to crisp them babies up! While those are toastin’ away –prep some toppings!

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Like I mentioned before you can top yours with any of your favorite toast toppings! But here’s was I scavenged up to top mine with today…
Slice 1
1 scrambled EgglandsBest egg with @fairlife milk
Ole choizo
Cacique queso fresca
Chopped green onions

Slice 2
½ avocado smashed
1 sliced grape tomato
Feta
Chopped green onion

Slice 3
President CheeseGarlic herb cheese spread
1 slice crumbled ButterBallTurkey low sodium turkey bacon (this is my ABSOLUTE favorite bacon)
A handful of frozen roasted corn from TraderJoes
Cacique queso fresca
Chopped green onion (are you seeing a trend here 😉 )

Slice 4
Soom Tahini
Strawberries
Blueberries
Drizzled with original Sunbutter
And sprinkled with Salba chocolate covered chia seeds

And of course I had to have a fried egg  seasoned with  FreshJaxto dip my toast in the runny yolk because what’s toast with a runny yolk for dippin’?!

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Enjoy!
Simple, healthy, and oh so satisfying!
Tag me if ya make ‘em!
#katiescardiokitchen @kburg21

Cheesy Taco Stuffed Peppers

Stuffed peppers have become one of my go-to low carb meals over the last year. They are just so versatile and you can pretty much stuff anything inside of a pepper…leftovers, chicken, vegetables, cheese, pork, beef, rice, quinoa…did I mention cheese…because we all know cheese is the way to my heart…along with tacos..so what’s better than a cheesy taco stuffed pepper? The correct answer is nothingggggg! HELLO YUM!

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Here’s what you’ll need!

1 lb Mighty Spark Food Renegade Chef Blend (beef, beef sirloin, beef brisket, and beef short rib blend)

1 cup of Trader Joes multigrain blend with vegetables

1 tbs FreshJax taco seasoning

4 large bell peppers

Latourangelle grapeseed oil

½ cup sliced grape tomatoes

½ cup cubed jalapeno jack cheese

Redmond’s garlic salt

2 Green onions sliced

BOOM that’s it!

First, cook your beef blend on medium until there is no pink. While the meat is cooking- cut the tops of the peppers off and clean out the seeds. Drizzle the peppers with the grape seed oil and sprinkle with garlic salt. Once the meat is finished cooking you can add in the taco seasoning and mix in the multigrain blend.

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Now it’s time to assemble these bad boys!

I like the bottoms to be extra cheesy so I stuff some a few cubes of cheese into the bottoms of the peppers before adding in the meat and grain blend and then evenly distribute the tomatoes and the rest of your cheese into the peppers and you’re ready to bake ‘em!

I tossed mine into the toaster oven, but you can use a regular oven if you don’t have one. Cook them at 400 for about 20 minutes or until the cheese is browned on top and the peppers are a little soft. I don’t like my peppers to be too crunchy so I tend to leave mine in a little longer to assure they are thoroughly cooked. Now toss your sliced green onions on top and whaaa-laah!

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And just like that- dinner is served! Protein, carbs, and vegetables all in one easy dish!

Enjoy!

 

As always- tag me on Instagram if ya make ‘em so I can see!

@kburg21 #katiescardiokitchen