New Year...New Beginning

 Wow..another year! Hard to believe that this past year has come and gone. Seems like just in the blink of an eye, an afterthought, and it has gone. 365 days of days n nights gone so fast...I'm also another year older, and hopefully wiser.

I will be the first to admit that I don't think that even one of my past New Years resolutions were kept. To be honest, I don't even remember what they even were. Funny sometimes how you just get so caught up in the everyday things in life, that life just seems to take you on this roller coaster ride that you never even hopped on board to ride. I personally don't even like roller coasters, as heights make me nervous. 

This year is a new chance at a better beginning. Hopefully I can pay attention to my health more seriously than last. As I mentioned years ago, when I first began this blog, I have a wheat allergy. No, I have never been tested for Celiac disease, but over this past year I believe I have found that even a allergy intolerance can be a pretty heavy load to bear.

Mood swings, depression, outbursts of anger, food cravings, especially all things sweet, have really taken a tole not only on my emotional being, but also on my physical health. I am tired all the time, sad most of the time, and always craving things that I know are on my "DO NOT EAT LIST".

So, with that being said let's start this "RIDE" again together. We will start from the basics. If you are new to this way of eating the best way to begin is by purchasing items that state they are Gluten Free on the box, or container. Look for signs underneath the products on the shelves in the stores stating that they are indeed Gluten free. Most stores offer this nowadays. Even stores like Meiers, and Whole  Foods have a section in their stores designated to gluten free products. That's a good starting point.

There are many products I have tried over the years that I have liked, some, not so much. In the future weeks I will be listing some of my top likes and some of my not so likable ones. Yet remember, everyone has different likes and tastes, so your opinion in the end is the only one that really matters.

I will be posting more tomorrow. Yet for now I wish you and yours a Blessed and Prosperous 2024!

Love, 

Sharon

"The old has passed away, behold, the new has come."  Isaiah 43:18-19

Stuffed Banana Peppers

 This recipe is a simple recipe, and my very first time ever making. I was doubtful about it at first because it's something I personally have never made before. I must say that it is now on the top of my list as my all time favorite!  

As I had mentioned in one of my previous posts that my daughter had a abundant growth in her garden this year. As always, she is eager to share with friends and family. I ended up with a mass amount of banana peppers. And I mean a mass amount, literally!

My husband being of Italian descent loves anything with sauce....that being said, going keto means no more carb ladened pizza's nor the "normal" spaghetti he grew up knowing in his household. Given that this recipe uses Italian sausage, sauce, and cheese, I thought that he might be pleasantly surprised, and he was.

These long banana peppers are stuffed with a tantalizing sweet Italian sausage and cream mixture, baked in a marinara sauce until soft and bubbly.They are then smothered in a ultra cheese blend that makes them almost melt in your mouth. The taste is irresistible and oh so comforting. Not only is it low carb but also gluten free, a dish your whole family will love.

Serve it with cauliflower rice and it is a meal you will be looking forward to soon again. I cut up the extra banana peppers and froze them as we like to add a little spice to our morning scrambled eggs as well.

So here is the exact recipe I followed. Try it now before banana pepper season comes to an end. I promise, you will not be disappointed.

Per pepper: Carbs 8gr, Fibers 2, Sugars 4, Calories 292 k

 Stuffed Banana Peppers Recipe: 

10 whole banana peppers

1 pound Italian sausage

1T butter or oil

1 small onion peeled and diced

2-3 cloves garlic minced

4 oz softened cream cheese

1/3 cup grated parmesan cheese

1 large egg

2 teas Italian seasoning

1/4 to 1/2 teas crushed red pepper

24 oz jar Marinara sauce, I like the lower sodium version

1 1/2 cup shredded Italian cheese blend

salt and pepper

Fresh parsley for garnish

Preheat oven to 350 degrees F. Set out a 9 x 13 baking dish. Begin by cutting off the stems of the peppers. Then, taking a small knife slice down one side of each pepper from the top to the tip, being careful not to cut completely through the pepper. This makes a nice long boat form to place the stuffing in. Remove the seeds from the inside of the pepper and discard.

In a preheated skillet on medium heat add the butter, diced onion, and garlic, salt and pepper, and saute to soften, about 3 to 5 minutes.

Meanwhile, combine the Italian sausage, cream cheese, Parmesan cheese, egg, Italian seasoning, and crushed red pepper together in the mixing bowl.

Once the onions and garlic mixture has cooked until softened move to the mixing bowl and mix into the sausage mixture by hand, mixing smoothly but softly. Forming one pepper at a time, scoop up the sausage mixture with your hands and fill each banana pepper with the meat mixture, being sure to press the mixture all the way to the tip, filling the pepper entirely. The peppers do not have to be closed along the seam, but don't fill them so full that it causes the peppers to crack along the seam either.

Place the peppers in the baking pan alternating the directions of the peppers so that they fit neatly in the pan. Ex: pepper top, then bottom tip , then top, etc...Cover the top of the peppers with the marinara sauce evenly. Cover the pan with foil tightly. Bake for 55 minutes undisturbed.

After 55 minutes remove the foil from the pan and check that the peppers are very soft in texture. Sprinkle the Italian shredded cheese over the top of the banana peppers and place the pan back in the oven, uncovered, for 5 more minutes to melt the cheese.When done, sprinkle with fresh parsley and serve. Now that's Italian!!!

Hope you give the recipe a try and enjoy it as much as we did. I would definitely  recommend it. Its 5 Stars in my opinion.

Until next post. Have a blessed day!

Sharon

Those who live in the shelter of the Most High will find rest in the shadow of the Almighty.

                                                           Psalms 91-1