I postedraved a few months ago about Aldi's gluten-free line and their Pepperoni Stuffed Sandwiches. The other variety of stuffed sandwiches offered is a vegetarian option - Southwest Veggie. The sandwich is stuffed with rice, black beans, corn, and tomatoes. It tastes As Good As Gluten, reminiscent of Southwest/Mexican flavors. The sandwich/crust is hearty due to 100% whole grain millet flour as the first ingredient.
Have you tried LiveGfree products from Aldi? What's your favorite?
Disclaimer: This is not a sponsored post. It's a
product I bought, loved, and wanted to share with you!
LiveGfree Brownie Mix from Aldi results in perfect gluten free brownies. The flavor of the brownies is rich - chocolaty and sweet. The texture of the brownies are moist and chewy, with crispy tops and edges.
Lemon Parsley Pork Chops are flavorful, fresh, and juicy. Pair with a side of steamed broccoli and a baked potato for a hearty and tasty meal.
Lemon Parsley Pork Chops
Slightly adapted from Martha Stewart
·Zest from 1 lemon
·2 tsp dried parsley
·1 tsp minced garlic
·Salt and fresh black pepper, to taste
·1 TBS extra virgin olive oil
·4 boneless pork chops
In a small bowl, combine the lemon zest, parsley, minced garlic, 1/2 tsp salt, and 1/2 tsp black pepper. Set aside.
In a medium saucepan, heat extra virgin olive oil over medium heat. Season the pork chops on both sides with salt and pepper. Cook in the skillet until browned, 3-4 minutes per side.
Add 1/2 cup water to the skillet; bring to a boil. Reduce the heat to medium-low; cover, and simmer gently until the pork is cooked through, 8-10 minutes. Transfer the pork chops to a plate; sprinkle with the lemon-parsley mixture and serve.
Pan-seared scallops on top of a bed of creamy, cheesy grits all covered in cajun butter sauce.
I made Scallops and Grits a few months ago, and I already have a new recipe for the dish to share. The first time I made the dish, I attempted to recreate a healthier version of one of my favorite restaurant dishes. This time when I made the dish, I stumbled upon the restaurant's recipe online. I realized how unhealthy the restaurant dish actually is (which I knew in the back of my mind, but chose to ignore), so I'm glad I only eat it a few times a year.
While the dish from Oceanaire I'm obsessed with is listed as Shrimp and Grits on the menu, I customize the dish to be Scallops and Grits. But, it's delicious with either shrimp or scallops. My homemade version below is equally as delicious and much healthier.
·1/2 tsp each - minced garlic, oregano, paprika, cayenne pepper, salt, and black pepper
·Half of a lemon
·Green onions, chopped for garnish (optional)
Carefully bring the milk to a low boil; then add grits, reduce heat, and stir constantly for 8 minutes until grits are cooked. Remove from heat, stir in cheddar cheese. Season with salt and pepper to taste and set aside.
In a small pan, heat unsalted butter and add scallops, minced garlic, oregano, paprika, cayenne pepper, salt, and pepper. Saute for 3-5 minutes. Deglaze with juice from half of a lemon. Spoon cajun butter and scallops over a bed of cheesy grits, sprinkle with green onions, and serve.