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stuffed meatloaf with cheese onions and peppers
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Meatloaf

Ground beef meatloaf rolled with cheese, onions, and peppers then baked until tender.

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1. Preheat oven to 375°F. Lightly grease a baking dish. 2. In a large bowl, combine ground beef, egg, onion powder, garlic powder, salt, black pepper, and a few tablespoons of ketchup. Mix gently until just combined. Do not overwork the meat. 3. Lay a large sheet of parchment paper on the counter. Spread the meat mixture into an even rectangle about ½ inch thick. 4. Evenly distribute finely chopped onion, green peppers, and shredded cheese over the surface of the meat, leaving a small border around the edges. 5. Starting from one long side, use the parchment paper to help roll the meat tightly into a log, keeping the filling inside. 6. Slice additional onion and spread it evenly across the bottom of the baking dish. 7. Carefully transfer the rolled meatloaf seam-side down onto the bed of onions. 8. Drizzle ketchup evenly over the top. Add any vegetables or cheese that fell out around the loaf. 9. Bake 45–60 minutes until internal temperature reaches 160°F in the center. 10. Remove from oven and let rest 10 minutes before slicing to allow juices to redistribute.

  • ground beef

  • egg

  • onion

  • ketchup

  • salt

  • black pepper

  • green peppers

  • onion powder

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gluten free pancakes with blueberry sauce bacon and eggs
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Gluten Free Pancakes, eggs and bacon

Fluffy pancakes with blueberry sauce served alongside bacon and eggs.

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1. Preheat oven to 400°F. Line a baking sheet with parchment paper and arrange bacon in a single layer. 2. Bake bacon for 15–20 minutes, depending on thickness, until it reaches your family’s preferred crispness. The fat should be rendered and the edges deep golden. Transfer to a paper towel–lined plate to drain. 3. While the bacon cooks, prepare the gluten-free pancake mix according to package directions, adding the required eggs as instructed. Stir just until combined; do not overmix. 4. Heat a skillet or griddle over medium heat. Add a small amount of butter and let it melt and lightly foam. 5. Pour pancake batter onto the hot surface. Cook 2–3 minutes, until bubbles form on the surface and the edges look set. 6. Flip and cook another 1–2 minutes, until golden brown and cooked through. The center should feel springy when lightly pressed. Repeat with remaining batter, adding more butter as needed. 7. In a small saucepan over medium heat, combine frozen blueberries and a drizzle of honey. Cook 3–5 minutes until berries release their juices and begin to simmer. 8. In a small bowl, mix cornstarch with a splash of water to create a slurry. Stir into the simmering berries and cook 1–2 minutes until the sauce thickens and coats the back of a spoon. Remove from heat. 9. Stack pancakes, spoon warm blueberry sauce over top, and serve with maple syrup and bacon on the side.

  • gluten free pancake mix - pc brand

  • blueberries- frozen is fine

  • maple syrup

  • bacon

  • honey

  • corn starch

  • butter

  • eggs

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steak fried rice with diced steak eggs peas onion and green onions
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Steak Fried Rice

Seared steak cooked with rice, scrambled eggs, peas, onion, soy sauce, and green onions.

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1. Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering. 2. Pat 1 lb steak diced dry. Add to skillet in a single layer. Sear 2-3 minutes until browned and internal temperature reaches 130°F. Remove steak and set aside. 3. Add 1 cup diced onion and 1 cup frozen peas to skillet. Cook over medium heat until onions are translucent and peas heated through, about 4 minutes. 4. Push vegetables to side. Add 2 beaten eggs to empty side of skillet. Scramble eggs until just set, about 2 minutes. 5. Add 3 cups cooked cold rice to skillet. Stir to combine all ingredients. 6. Stir in 3 tbsp soy sauce and cooked steak. Cook 2-3 minutes until rice is heated through and sauce coats ingredients. 7. Remove from heat. Finish with 2 tbsp chopped green onions.

  • steak

  • olive oil

  • onion

  • frozen peas

  • eggs

  • cooked rice

  • soy sauce

  • green onions

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pork loin fried rice with diced pork eggs peas onion and cilantro
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Leftover Pork Loin Fried Rice

Tender pork loin stir fried with rice, eggs, peas, and garlic for a quick fried rice dinner that comes together in one pan.

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1. Cook 1 cup white rice according to package instructions and let cool. 2. Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering. 3. Cut 1 lb pork loin into small cubes, pat dry, season with salt and pepper. 4. Add pork cubes in a single layer, cook 4-5 minutes turning occasionally until browned and internal temperature reaches 145°F. Remove and set aside. 5. Add 1/2 cup diced onion and 1/2 cup frozen peas to skillet, cook 3-4 minutes until onions are translucent and peas are heated through. 6. Add 2 cloves minced garlic, cook 1 minute until fragrant. 7. Add cooled rice, pork, and 2 tbsp soy sauce, stir fry 3-4 minutes until rice is heated through and sauce coats ingredients. 8. Push rice mixture to one side, crack 2 eggs into empty side, scramble until just set, then mix into rice. 9. Remove from heat and finish with 2 tbsp chopped fresh cilantro.

  • pork loin

  • olive oil

  • onion

  • frozen peas

  • garlic

  • white rice

  • soy sauce

  • eggs

  • cilantro

  • salt

  • pepper

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