Amanda Kruse RD, CD
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  • About
    • Experience + Education
    • Honors + Awards
    • Projects + Involvements
  • Recipes
    • ... and more recipes
  • Media + Presentations
  • Healthy Living Resources
  • Contact

Semi-homemade Recipes
to Enjoy and Share

BBQ Pork 'n Bean Stuffed Peppers

1/12/2021

2 Comments

 
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A few years ago my significant other got REALLY into smoking meats -- we even coined 2019 as "year of the smoker". Of course, it'd be a waste to smoke a <15lbs at once, so we quickly took advantage of the deep freezer and new recipes using these delicious smoked meats he'd lovingly get up to check on in the middle of the night.

​You can only eat so many BBQ pork sandwiches and salads, so we added to ramen, tacos, and these super easy stuffed peppers which can be enjoyed with meat you've smoked at home or purchased pre-cooked from the store.

Ingredients
  • About 10oz Pulled pork, cooked and shredded
  • 1 can Kidney beans, drained 
  • 3 bell peppers
  • Sweet Baby Ray's BBQ (or sauce of choice) - to taste
  • 1/2 teaspoon Chili powder
  • 1 Tablespoon Garlic powder
  • 1 Tablespoon Onion powder
  • 1/2 cup Water
  • 3/4 cup Sharp cheddar cheese, shredded (optional)

Instructions
  1. Heat oven to 375*F.
  2. In a large bowl, combine pork and kidney beans. 
  3. Add BBQ sauce and seasonings; mix with hands thoroughly and set aside.
  4. Halve bell peppers and remove seeds.
  5. Grease baking dish, then lay peppers cut-side up into pan.
  6. Fill each pepper with seasoned pork and bean mixture.
  7. Pour water into bottom of pan, around peppers.
  8. Cover with foil and cook for about 30 minutes or until filling is hot and peppers are tender. 
  9. For crispy pork pieces, use last 5 minutes of cook time to broil peppers.
  10. Sprinkle with sharp cheddar (optional).
2 Comments

One-pan Pierogi

1/5/2021

1 Comment

 
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I grew up in Wyandotte, MI - a city filled with those of Polish heritage. My great grandparents were from Poland and built their home in Wyandotte, which we later called home after their passing. I was part of the Rogalin Dance Troupe which practiced at the local PRCUA - also home to BINGO, tumbling classes, an event space, and a bar as any good midwestern PRCUA hall would.

At the Holidays, pierogi, kielbasa, and chrusciki (Angel Wings) were always on the table. While my Mom's side made homemade kielbasa, we always purchased our pierogi from local markets. When I am back home it's a treat to be able to taste the handmade pierogi (my favorites are potato cheddar, loaded potato, and mushroom). While I wait for that next trip, the freezer section will have to suffice. We've found that Fresh Thyme brand and Mrs. T's are both quite delicious as a main course or side dish!

Ingredients
  • 1 pound Pierogi 
  • 2 cups Mixed peppers and onions, frozen -or- 2 bell peppers, sliced + 1/2 large yellow onion, sliced
  • 1-2 Tablespoons Olive oil

Instructions
  1. If your pierogi are frozen, follow directions on package to thaw. This usually asks you to boil them but you can definitely add water and pierogi to a microwave-safe dish and microwave for a couple of minutes to thaw.
  2. In a large pan, sauté peppers & onions in oil until onions become translucent.
  3. Add pierogi to pan with a little drizzle of oil.
  4. Cook on medium heat until pierogi start to become golden brown in color. 
  5. Enjoy topped with sour cream or plain Greek yogurt.
1 Comment
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    Hello!

    I'm glad to be able to share some of my favorite semi-homemade recipes with you here. I hope that they provide you with some inspiration to get into the kitchen (and are simple enough that you won't have to be in there too long)!

    Don't worry - more recipes are on the way! Follow me on social media for frequent updates until then.

    ~ Amanda 

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Amanda Kruse MS, RD, LD, FAND

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