Sunday, July 27, 2014

LiveGfree Southwest Veggie Stuffed Sandwich

I posted raved 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!

Sunday, July 20, 2014

Cookie Dough Brownies with LiveGfree Brownie Mix

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.

I've enjoyed the brownies plain with a glass of milk, or topped with cookie dough. Both taste great. To top with cookie dough, I made this recipe for Healthy Cookie Dough Dip, without the M&M's.

What's your favorite brownie recipe?

Disclaimer: This is not a sponsored post. It's a product I bought, loved, and wanted to share with you!

Sunday, July 13, 2014

Lemon Parsley Pork Chops

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.

Sunday, July 6, 2014

Scallops and Grits inspired by Oceanaire

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.
Scallops and Grits
Inspired by The Oceanaire
·2 cups skim milk
·1/2 cup grits
·1/4 cup cheddar cheese, grated
·Salt and black pepper, to taste.
·1 TBS unsalted butter
·1 lb scallops
·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.