Sloppy Joe Stuffed Zucchini Recipe

Sloppy Joe sandwiches are a favorite in our house. Especially for Bella. She gets so excited when she sees that I’m making them for dinner. She can barely control her excitement when she sees leftovers and knows she can eat it for breakfast. For reals. She will eat a Sloppy Joe sandwich any time of the day!

sloppy joe stuffed zucchini

Now Bella likes to eat a Sloppy Joe sandwich in the traditional manner…on bread. I, on the other hand, am trying to eat a little less carbs so I decided to make mine breadless with this sloppy joe stuffed zucchini recipe!

Sloppy Joe Stuffed Zucchini

Ingredients

  • Zucchini (1 large made about 4)
  • 1 lb ground beef or turkey
  • 1 can of Manwich (I used Manwich Thick and Chunky)
  • Shredded cheddar cheese

Directions 

  1. Preheat the oven to 350 degrees. Wrap a baking sheet in non-stick foil (makes clean-up so much easier) and set aside.
  2. Brown your ground meat and drain.
  3. Pour ground meat and Manwich into a saucepan and simmer on low.
  4. Wash and cut the ends off the zucchini. As evenly as possible, cut thick slices (mine are roughly 2 inches thick…I think).
  5. Using a melon baller or a grapefruit spoon (like I did), scoop out the inside of each piece of zucchini…be careful not to scoop out too much at the bottom or the sides.
  6. Scoop a little bit of Sloppy Joe mix into each piece of zucchini and place on the baking sheet. Bake for 20 minutes.
  7. Once the timer goes off, add a pinch of shredded cheese and bank for an additional 12 minutes.

sloppy joe stuffed zucchini

Garlic Mashed Cauliflower Recipe

I’m not a “cooked” veggie type of person. Unless it’s carrots. I love cooked carrots. Especially my Whiskey Glazed Carrots…if you haven’t made those, DO IT! They are delicious! However, with that being said, one of my absolute favorite dishes is my Cauliflower Rice recipe which also happens to be a Paleo dish (if you’re eating that way).

Since I thought the cauliflower rice was so delicious, I wanted to try something else with cauliflower. So last night I made garlic mashed cauliflower. It was such a similar consistency to mashed potatoes, that I think I fooled my brain into thinking I was actually eating potatoes. They were THAT good. My husband liked it too!

garlic-mashed-cauliflower

Garlic Mashed Cauliflower

Ingredients

  • Cauliflower
  • 3-4 TBS butter
  • salt, to taste
  • Pepper, to taste
  • Seasonings of your choice

Directions

  1. Cut a head of cauliflower into pieces. Place in a steamer basket and steam until tender. I think I had the heat up a tad too high, but they were steamed perfectly in about 7-9 minutes.
  2. Place steamed cauliflower in a bowl. Add butter (I suggest you soften it a bit). Begin mashing with a masher (is that what it’s called???). I like this stainless steel potato masher
  3. Add the seasonings of your choice. I used a garlic pepper grinder I had along with salt. One thing I found is that it definitely needs salt. Not a lot, but I wouldn’t skip it.

There are so many things you can do with this. If you want it a little smoother and creamier, you could always put it in a blender and puree it. If you are using a blender, I would probably throw in some roasted garlic cloves.

Buy my favorite stainless steel potato masher HERE!

What about you, what would you add to this recipe to jazz it up a bit?

 

My Easter Deviled Eggs Recipe

About a month or two ago, my husband and I had a date night and we went to paint pottery.  The piece I chose to paint was an egg plate.  My husband couldn’t figure out why I wanted to paint on since I’ve never made Deviled Eggs before.  Well little did he know, I was going to start!

I started searching for the best Deviled Egg recipe.  I found some pretty crazy ones and really realized I could put whatever I want in the Deviled Eggs and they’d probably turn out good.  So here is what I came up with:

deviled eggs

Isn’t my plate cute?!?

Deviled Eggs Recipe

Ingredients:

  • 6 eggs, hard boiled
  • 4 TBS Miracle Whip
  • 2 tsp Mustard
  • 2-3 tsp Relish
  • Salt, to taste
  • Pepper, to taste 
  • Paprika

Directions:

  1. Hard boil the eggs.  I let the eggs get to room temperature and then place them in a pot of cold water with a lot of salt.  When the water begins to boil I time it for 10 minutes and immediately put the eggs in a bath of cold water.  The heavily salted water allows the shell to perfectly come off the eggs when you peel them.
  2. Take a knife and slice open the eggs.  Remove all of the yolks and put them in a Ziplock bag.
  3. Add the Miracle Whip, mustard and relish to the Ziplock bag with the egg yolks.
  4. Squeeze the bag until all of the ingredients are thoroughly mixed.
  5. Add a little salt and pepper.  Taste the mixture to see if you need to add more.
  6. Cut the corner off the bag and squeeze the egg mixture into each egg white.
  7. Dust each egg with Paprika just before serving.
  8. Refrigerate for an hour or two before serving.

I personally do not like Deviled Eggs, but everyone that came to my house for Easter absolutely raved about them.  They lasted less than 10 minutes!  One tip…boil the eggs the day before.  I peeled them all and put them in tupperware sitting on a piece of paper towel with a paper towel over top of it.  The paper towel will absorb moisture and prevent the eggs from getting all weird and runny.

How do you make your Deviled Eggs?  I saw one recipe that called for cream cheese.

Bacon Wrapped Egg Muffins

I was browsing Pinterest, like I do every night, and I came across a photo of bacon wrapped egg muffins.  I repinned the photo and then clicked on it to check out the recipe.  Unfortunately the link took me to a site of half naked women instead of the recipe I was looking for.  So that left me figuring out the recipe on my own.  Which wasn’t too hard!

*This post may contain affiliate links*

egg muffinsBacon Wrapped Egg Muffin Recipe

Ingredients:

  • 12 pieces of bacon (I used turkey bacon)
  • 12 eggs
  • Pinch of Ground Black Pepper
  • Pinch of Seasoning Salt
  • Pinch of Salt
  • Dash of milk
  • Cooking Spray (I used Olive Oil in my Misto)

Misto Frosted Glass Bottle Oil SprayerMisto Frosted Glass Bottle Oil Sprayer

 Directions:

  1. Lightly spray muffin tin with cooking spray and preheat the oven to 350 degrees.
  2. Wrap each strip of bacon around the inside of each muffin cup (see picture below).
  3. Pour eggs into each bacon wrapped muffin cup, filling about 3/4 of the way full.
  4. Bake in the oven for 35 minutes.

egg muffins

Pro tip…since this post, I have made these a bunch of times. This silicone muffin pan is the best thing I ever bought! I use it for these egg muffins, as well as other muffins for the kids! Pick it up today on Amazon!

Keliwa 12 Cup Silicone Muffin & Cupcake Baking Pan / Non - Stick / Dishwasher - Microwave Safe / 21 FREE RECIPESKeliwa 12 Cup Silicone Muffin & Cupcake Baking Pan / Non – Stick / Dishwasher – Microwave Safe / 21 FREE RECIPES

They turned out really good!  But really, everything tastes better with bacon (like this bacon wrapped meatloaf recipe)!  I like that they are an easy, low-carb option for breakfast (or anytime of the day…we like to do breakfast for dinner a lot!).  Both kids really liked them, too!  There are so many other ingredients you could add to this recipe…cheese, red pepper, mushrooms, etc.  I even thought about adding a little bit of hash browns on the bottom, but I’m not sure how that would turn out.

What kinds of things do you like to eat for breakfast?

Bacon Wrapped Paleo Meatloaf Recipe

paleo and diabetic friendly

 

I thought I’d let you drool a bit before you checked out the recipe!

My friend Summer posted this recipe to me on Facebook as a Paleo meatloaf that she makes.  So I decided to adapt the recipe to my likes a bit.  I was nervous.  The last time I strayed from my tried and true meatloaf recipe, it was a disaster.  One that my husband and our friend ate without complaints, but I almost gagged…but my goal is to get a whole bunch of Paleo recipes that we like so this new way of eating isn’t so difficult on us and maybe we’ll just stick to it!

Bacon Wrapped Paleo Meatloaf 

Ingredients:

  • 2lbs Ground Beef 
  • 4-5 slices of Bacon
  • 1 egg
  • 1 stalk of Celery, chopped
  • 1/2 an Onion, chopped
  • 1 whole Red Pepper, chopped
  • 1 tsp Garlic Powder
  • 1 tsp Black Pepper
  • 1/2 tsp Salt
  • 2 TBS Tamari

Directions:

    1. Preheat oven to 375 degrees.
    2. Spray your meatloaf pan with olive oil (I used my Misto…love it!).
    3. Place the egg, seasonings and tamari in a small bowl and mix well.
    4. In a separate bowl, place the ground beef and vegetables and mix with your hands.  Once you have the two mixed, add the egg and seasoning mixture and mix the two together.
    5. Form into the shape of a loaf and place into your meatloaf pan.
    6. Place the bacon over top of the meatloaf, tucking the sides of the bacon down into the pan.  You could wrap it all the way around it, but I was pressed for time.
    7. Bake for 1 hour or until your meat thermometer says it is done (mine took 65 mins).

Now like I said earlier, this is my most favorite meatloaf recipe.  I used to make it with oats…never again!  I did forget to add the tamari and it still turned out great!  I also used my Perfect Meatloaf Pan.  This is probably the best thing I have ever gotten for the kitchen.  I received it as a gift for Christmas and when it says it bakes the perfect meatloaf, it truly does!  Have you ever made this where it sticks to the bottom of the pan or it’s difficult to get out of the loaf pan?  I have!  This made removing the meatloaf so easy!  Check it out:

meatloaf

Tilt slightly onto a dish or platter!

I hope you enjoy this recipe!  Be sure to check out the other recipes I have posted!  They’re delicious!