Lasagna Meatballs

 Lasagna Meatballs | Sweet Treats and More

We just got back from a 10 day vacation to Utah.  After eating alll the carbs and sugars Utah has to offer (hello Cafe Rio, Swig, and Sweet Tooth Fairy) I’m ready to get my eating back on track. But first, cheesy Lasagna Meatballs!!

Lasagna Meatballs | Sweet Treats and More

I love these Lasagna Meatballs because you can eat them by themselves or over zucchini noodles for a low carb meal, or you can serve them over pasta, or on a roll to make a lasagna meatball sandwich :) 

Once you make your meatballs (and cook them) you simply place them in a casserole dish, and layer them with marinara sauce, Ricotta cheese (lots of it!), more sauce, and mozzarella cheese. 

There’s so much cheesiness it’s no wonder I love them…

Lasagna Meatballs | Sweet Treats and More

Lasagna Meatballs
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for the meatballs
  1. 1 lb ground beef (or turkey)
  2. 1 lb ground italian sausage (mild or hot depending prefernce)
  3. 1/3 cup Panko
  4. 1/2 tsp garlic salt
  5. 1/2 tsp onion powder
  6. 1/2 tsp dried oregano
  7. 1 tsp salt
  8. 1/2 tsp pepper
  9. pinch crushed red pepper
for the casserole
  1. 2 1/2 cups marinara
  2. 1 1/2 cups mozzarella cheese, shredded
  3. 1 cup ricotta cheese
Instructions
  1. Preheat oven to 375. Combine all of the ingredients to make the meatballs in a medium bowl, mix well. Roll in to 1 1/2 inch balls and place on a baking sheet lined with parchment paper. Bake for 15-20 minutes until golden.
  2. Place meatballs in single layer in a 9 X 13 inch casserole dish. Pour half of the marinara sauce over the top of the meatballs. Drop large spoonfuls of ricotta cheese all over the casserole. Pour the rest of the marinara sauce over the top, then cover entire casserole with mozzarella chese.
  3. Bake for 30-35 minutes at 375 until everything is hot and cheese is melted.
  4. Let cool for 5-10 minutes before serving.
  5. Enjoy meatballs by themselves or serve over noodles.
Notes
  1. recipe source : I Breathe I'm Hungry.
  2. **I halved the recipe and made a smaller casserole for my family! Original recipe also used Keto marinara sauce, I did not.
boys ahoy http://boysahoy.com/

Adobo Grilled Steak Salad in Tortilla Bowls

Grilled Addobo Steak Salad

This post is brought to you in partnership with Mazola® Corn Oil.  All opinions are my own.

Brett and I never get sick of eating Mexican food, or salads, and we particularly love salads with Mexican flare. This Adobo Grilled Steak Salad is one we will eat over and over again. It has great flavor and some kick!

We eat a lot of chicken and ground beef, so it felt good to splurge with steak on this salad. You must too! 

Adobo Grilled Steak Salad in Tortilla Bowls

The steaks are simply seasoned with adobo seasoning. Then a spicy pinto bean mix is cooked to top the salad, too.

Start by sautéing some onions and garlic in Mazola® Corn Oil , then add diced tomatoes, chipotle peppers, adobo sauce and pinto beans. This is where the salad gets its kick!

Grilled Addobo Steak Salad

I’ve started using more Mazola corn oil in my cooking because it has more cholesterol-blocking plant sterols than olive oil. A recent study published in the Journal of Clinical Lipidology found that corn oil even helps lower cholesterol more than extra virgin olive oil.

Plus, it has a high smoke point so it’s a great all-purpose cooking oil. And it has a neutral flavor, which I love. To find out more about the benefits of cooking with corn oil, visit Mazola.com.

Adobo Grilled Steak Salad in Tortilla Bowls

Serve this salad in a whole wheat tortilla bowl {super easy to make} and it’s a perfect meal! 

Grilled Addobo Steak Salad

Adobo Grilled Steak Salad in Tortilla Bowls
Serves 4
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Ingredients
  1. 2 whole 1-inch rib-eye steaks, extra fat trimmed
  2. 1 tbsp Delicioso Adobo Seasoning
  3. Cooking Spray
Salad
  1. 4 whole wheat or multi-grain tortillas
  2. 2 tbsp Mazola Corn Oil
  3. 1/2 medium onion, chopped
  4. 4 cloves of garlic, minced
  5. 3 medium tomatoes, cored, seeded and chopped
  6. 1/2 cup water
  7. 2 chipoltle chiles in adobo, chopped, plus 2 tbsp adobo sauce
  8. 1 (15 oz) can pinto beans, drained and rinsed
  9. 5 cups baby spinach or mixed mesclun greens
  10. 1/2 cup reduced fat feta cheese, crumbled
  11. 1/4 cup fresh cilantro
  12. lime wedges for serving
  13. salt and pepper
Instructions
  1. Season steak with the adobo seasoning. Spray a ridged grill pan with the cooking spray and heat over high heat. Add the steak and cook for 2-3 minutes on each side. Transfer the steak to a cutting board. Let stand until cooled. Cut steak against the grain into thin strips.
  2. To prepare the bowls, preheat the oven to 400°F. Place a small dish of water next to your work surface. To make the tortilla bowls, place four empty 15-ounce cans, open side down, on a baking pan. Using a pastry brush, soften the tortillas by brushing both sides with a little water, and then brush them with 1 tablespoon of oil. Drape the tortillas over the cans and bake until firm, about 5 to 7 minutes. Using tongs, turn the tortilla bowls right side up, discard the cans, and continue to bake until golden and crisp, another 4 minutes.
  3. Heat the remaining tablespoon of oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally until tender and translucent, about 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Season with salt and pepper. Add the tomatoes, water, and chipotles with adobo sauce. Bring to a boil and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the beans and cook until heated through, about 3 minutes. Remove from the heat.
  4. Place the tortilla bowls right side up on plates and fill each with a handful of greens. Divide the bean mixture among the tortilla bowls and top with a sprinkle of feta. Fan the sliced steak on top and garnish with chopped cilantro. Serve with lime wedges.
Notes
  1. Source: Mazola.
boys ahoy http://boysahoy.com/

Beef and Quinoa Bell Pepper Enchilada Skillet

This one pot, cheesy beef and quinoa bell pepper enchilada skillet is the perfect weeknight dinner!

Beef and Quinoa Bell Pepper Enchilada Skillet | Sweet Treats and More

Sorry for the lengthy title of the dish.  It’s a mouthful, but at least you know what you’re getting right?

It’s a little like deconstructed stuffed bell peppers and a little like deconstructed enchiladas (minus the tortillas),  cooked in a skillet.  Beef and quinoa, black beans, and bell peppers, all cooked in a little enchilada sauce and topped off with some cheese.

Beef and Quinoa Bell Pepper Enchilada Skillet | Sweet Treats and More

A one pot, cheesy, beefy skillet that has quickly become a favorite of ours and one I can cook in about thirty minutes.  It’s packed with protein and flavor.  I used a medium enchilada sauce, but you can use a mild sauce, a hot sauce, or even a green enchilada sauce.  

This one’s on repeat, that’s for sure! 

Beef and Quinoa Bell Pepper Enchilada Skillet | Sweet Treats and More

Beef & Quinoa Bell Pepper Enchilada Skillet
Serves 4
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Ingredients
  1. 1 lb lean ground beef
  2. 1 small onion, chopped
  3. 2 bell peppers, seeds removed and diced
  4. 1 (15 oz) can black beans, rinsed and drained
  5. 1 (10 oz) can red enchilada sauce (medium)
  6. 1 cup water
  7. 1/2 cup quinoa
  8. 1 tsp garlic
  9. 1 tsp chili powder
  10. 1 tsp cumin
  11. 1/2 tsp salt
  12. 1/2 tsp pepper
  13. 1 tbs extra virgin olive oil
  14. 1 cup shredded mexican cheese
Instructions
  1. Over medium heat, saute chopped onion in extra virgin olive oil until tender. Add ground beef and cook until browned.
  2. Add diced bell peppers, black beans, quinoa, enchilada sauce, water, and seasonings. Stir together and bring to a simmer. Reduce heat to medium-low, cover, and cook for 15-20 minutes until liquid is absorbed and quinoa is cooked.
  3. Remove from heat, sprinkle cheese all over the top, cover with a lid until cheese is melted.
  4. Optional garnishes- guacamole, sour cream, cilantro.
boys ahoy http://boysahoy.com/

Mini Bell Pepper Nachos

Swap out the chips with mini bell pepper halves for healthier loaded nachos for game day :)
Mini Bell Pepper Nachos | Sweet Treats and More

If you’re looking for a healthier, low carb version of one of the best game-day eats eva…then these Mini Bell Pepper Nachos are it! Same cheesy, beefy goodness minus the chips and still just as good my friends. 

Mini peppers loaded with taco seasoned beef and cheese, broiled to perfection.  Topped with sour cream, guac, and a little cilantro.  Simple, yet so good.  

Mini Bell Pepper Nachos | Sweet Treats and More

Feel free to add more toppings- black beans, pinto beans, diced tomatoes, salsa. Or keep it plane jane like I did.  I have pretty picky kids.  And shockingly they liked these too.  

Mini Bell Pepper Nachos | Sweet Treats and More

And if you want to make them whole30, like I did (only five more days!!) you ditch the cheese and sour cream! 

Mini Bell Pepper Nachos
Serves 4
all the deliciousness of cheesy, beefy nachos minus the chips but mini bell peppers instead!
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Ingredients
  1. 12 mini bell peppers, halved (seeds and membranes removed)
  2. 1 garlic clove, minced
  3. 1/2 onion, chopped
  4. 1 lb ground beef (or shredded chicken)
  5. 1 1/2 cups Mexican shredded cheese (more or less as desired)
  6. 1 tbs extra virgin olive oil
suggested toppings
  1. sour cream
  2. guacamole
  3. cilantro
Instructions
  1. In a large skillet, sauté minced garlic and chopped onion in extra virgin olive oil over medium heat until golden.
  2. Add the ground beef to the pan, and cook until browned and cooked through. Drain excess grease. Return to pan and add taco seasoning and 1/4 cup water. Let simmer until water is absorbed. Set meat aside. Heat oven to broil.
  3. Line mini bell pepper halves in a single layer on the baking sheet lined with parchment paper. Gently press peppers so that hey lay flat. Spoon beef over the peppers. Cover with the shredded cheese and place in the oven to broil.
  4. Remove from oven once cheese is melted.
  5. Top with desired toppings and serve!
boys ahoy http://boysahoy.com/
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