Italian Stuffed Peppers

Serving: 3

Ingredients

1.    1 pack of meatless ground beef (12 oz)

I used the Trader Joe's brand Beef-less)

2.    1 cup of garlic marinara sauce

3.   1/4 cup of olive oil

4.    3 bell peppers (colors of your choice)

5.    1/2 cup of shredded parmesan cheese

6.    1 tablespoon of 21-seasoning or your favorite type of an all seasoning blend

7.   Basil to taste

Directions

1.  Pre-heat your oven to 350 degrees F

2.  Lightly coat your frying pan with olive oil. Add the meatless beef and seasoning. 

Fry until it begins to brown.

3. Add in the marinara sauce and stir until your mixture gets a little crispy (Approximately 10 minutes)

4. Once your mixture is done, set aside.

5. Slice your bell peppers in half and scoop out the inside. 

6. Spray your baking tray with non-stick cooking spray or lightly coat with olive oil.

7. Place your bell peppers skin side down.

8. Put your meatless mixture inside the bell pepper

9. Cook for 30 minutes. Take out and add parmesan cheese and basil. 

10. Cook for 5-10 minutes or until your parmesan cheese begins to golden. 

Pesto Beef Skewers

Servings: 5

Ingredients

1.    1 pack (1.25 - 1.5 lb) of beef stew meat cut into bite-size pieces

2.    1/2 cup of barbecue sauce (I used Jack Daniel's Honey flavored) 

3.    1/4 cup of pesto sauce

Directions

1. Marinate your meat in barbecue sauce for 30 minutes. 

2. Pre-heat your oven to 350 degrees F

3. Take 8 to 10 skewers and add your beef cubes (about 3 to 4 pieces per skewer)

4. Place in the oven for 15 minutes

5. Flip the skewers and spread the pesto on top of the beef

6. Place back in the oven for 15 minutes or until cooked to your liking

Vegetable Flatbread

Serving: 4

Ingredients

1.    2 - 16oz package of ready made dough or 1 24 oz package. 

You can get this at most supermarkets. 

I used Trader Joe's "Ready to Bake Pizza Dough" 

2.    10 oz package of baby bella Mushrooms 

3.     2 medium sized brown onions - halved and thinly slice

4.     3 Garlic heads

5.     2 cups of cherry tomatoes slice in fourths

6.      1 cup of Olive Oil

7.      Balsamic Glaze to taste - Sold at most supermarkets

~Salt & Pepper to taste~

Directions

1. Pre-heat your oven to 400 degrees F

2. Remove the outer paper layers of the garlic. Slice 1/4 inch of the top of the cloves. 

3. Place your garlic in tin foil and pour about 3 tablespoons of olive oil. 

4. Cover your garlic with the tin foil and place in the oven for 40 minutes. 

5.  Heat a large skillet and add 2 tablespoons of olive oil. 

6. Add your onions and sauté for about 15 minutes on a medium heat. Continuously mix them so that they don't burn.

7. Once your onions are browning, add the mushrooms.  When your mixture looks sautéed to your liking add the cherry tomatoes. Keep on a medium heat and add 1 to 2 tablespoons of olive oil if needed. Sauté until your tomatoes begin to soften.

When the garlic is roasted...Time to make the Flatbread!

1. Combine both packages of dough. 

2. Spray a large baking pan with cooking spray. I used a 24" x 16" pan

3. Evenly lay out your dough. Spread a light layer of olive oil.  Sprinkle all vegetables over the dough. 

4. Place in the oven for 15 to 25 minutes depending on how long it takes for the crust to golden. 

5. When your flatbread is done, drizzle some balsamic glaze!

Salmon Spread

Serving: 4

Ingredients

1.   3 (5oz) cans of salmon

2.   1/4 cup of light mayo

3.    2 tablespoons of dijon mustard

4.    1/4 cup of diced celery

5.   Black pepper to taste

6. Crackers for dipping 

(I used Crunchmaster Crackers - Original Multi-Seed)

Directions

1.   Place salmon, mayo and dijon mustard in a bowl. Mix well until you have a smooth consistency. 

2. Add your celery and pepper to taste. Mix well!

3. Enjoy with some crackers! I happen to love Crunchmaster crackers because they're super healthy and great to snack on throughout the day!

Mexican Corn Salad

Serving: 6

Ingredients

4 cups of corn

3 tablespoons of mayonnaise 

2 tablespoons of lime juice

1/4 cup of cilantro

1 teaspoon of chili powder

3 tablespoons of olive oil

1/2 cup of chopped red onion

Directions

1. Place corn in a large frying pan. Coat with olive oil and season with chili powder. Sauté on a medium-high heat. 

2. Remove corn from the frying pan, once it begins to brown and place in a large bowl.

3. Add chopped red onion, mayonnaise, lime juice, and cilantro. Mix well. 

~This dish can be served hot or cold~

Slaw Dog

Serving: 7

Ingredients

1 (14 oz) package of Hot Dogs

1 (12 oz) package of Hot Dog Buns

2 cups of finely chopped coleslaw

1/2 cup of diced scallions 

2 tablespoons of Ken's Lite Asian Sesame with Ginger & Soy dressing (or a variation of this)

3 tablespoons of ramen noodles

1 tablespoons of sesame seeds

Directions

1. Option One: Coat a skillet with cooking spray and add the hot dogs. On a medium-high heat, cook your hot dogs and constantly turn them in order that they evenly cook. 

Option Two: Place the hot dogs on a grill perpendicular to the grate and 1 inch apart. Turn the dogs every 1-2 minutes in order that they evenly cook. 

Your hot dogs will be ready once the outside begins to crack. 

2. In a bowl, place the coleslaw, scallions, ramen noodles, sesame seeds and dressing. Lightly toss. 

3. Open your hot dog buns face down either on a grill or skillet and toast for 30 seconds. 

4. When the hot dog and buns are ready add the coleslaw mixture to the top of each hot dog. 

Sautéed Mushrooms and Onions Hot Dog

Serving: 7

Ingredients

1 (14 oz) package of Hot Dogs

1 (8 oz) package of sliced 'Baby Bella' mushrooms

1 small brown onion

1/4 teaspoon of crushed garlic 

3 tablespoons of olive oil

1 (12 oz) package of Frankfurter rolls

Mustard to taste

Directions
1. Dice the brown onion.
2. Lightly coat the skillet with olive oil. Place the diced onions in a skillet and sauté on a medium heat until they begin to brown.
3. Add sliced mushrooms and crushed garlic to the skillet. Sauté until the mixture is golden brown.
4. Option 1: Coat a separate skillet with cooking spray and add the hot dogs. On a medium-high heat, cook the hot dogs and constantly turn them in order that they evenly cook.
Option 2: Place the hot dogs on the grill perpendicular to the grate and 1 inch apart. Turn them every 1-2 minutes in order that they cook evenly.
(Your hot dogs will be ready once the outside begins to crack)
5. Open your hot dog buns face down either on a grill or skillet and toast for 30 seconds.
6. Place your hotdogs in the bun and add the mushroom and onion mixture.
7. For extra flavoring add mustard to taste. 

Four Ultimate Hot Dog Recipes

In honor of the 4th of July, Seven Bites will be posting 4 unique hot dog recipes to try out at your barbecue. Happy Holidays!!
1. Sautéed Mushroom and Onions Hot Dog

Skinny Goat Cheese Pesto Wraps

Serving: 6

Ingredients

1/3 cup of goat cheese ( I used Tnuva Goat Cheese)

1/4 cup of Pesto Sauce

1 Avocado

1/3 cup of chopped onion

Salt to taste

Pepper to taste

6 whole wheat tortilla wraps

Directions

1. In a small bowl mash the avocado. Add salt and pepper to taste.

2. In a separate bowl, mix the goat cheese and pesto sauce until it becomes a creamy texture. 

3. Spray a large frying pan with cooking spray. Place a tortilla wrap in the pan. Spread the goat cheese-pesto mixture, and then the mashed avocado evenly. Fold the tortilla in half. 

4. On a medium-low heat melt the tortilla until both sides become golden brown. 

Mishloach Manot Giveaway

Chocolate Works and Seven Bites have teamed up this Purim and are giving away a FREE Mishloach Manot!

How to Enter?

1. "Like" Chocolate Works on Facebook
2. "Like" Seven Bites on Facebook
3. Let us know that you've entered by commenting on this post on our Facebook Page. Click here

4. All entries must be in by 2/26/2015 at 5:00 pm. 

The winner will be chosen at random and announced Thursday evening.

~Good Luck~

Everything Pigs In Blankets

The perfect Super Bowl snack...

Making pigs in blankets from a box is the easiest way to go, but if you want to make yours different, spice it up with some seasoning. You can't go wrong with an everything bagel, so why not put it on a pigs in a blanket?? 

Yield: Makes 40

Ingredients:

1.   40 pre-made pigs in blankets

(I bought this package: Cohen's Mini Beef Franks in Puff Pastry)

2.   1 egg
3. Everything Bagel Seasoning to taste (I used the Trader Joe's brand Everything but the Bagel)
- - - -
OR you can make your own seasoning (which still will make it 7 ingredients!)

3.    1 tablespoon poppy seeds

4.    2 tablespoons sesame seeds

5.    2 tablespoons dried minced garlic

6.    2 tablespoons dried minced onion

7.   Kosher salt to taste

Directions:

1. Pre heat oven to 400 degrees.

2. Take a baking sheet and cover with tin foil. Spray a light layer of cooking spray.

3. Place hotdogs on baking sheet. Make sure that they do not touch.

4. Whisk the egg and lightly coat the top of each hotdog blanket. 

5. In a small bowl, mix poppy seeds, sesame seeds, dried onion, dried garlic, and salt. 

6. Sprinkle seasonings on top of hotdog blankets. 

7. Lower oven temperature to 375 degrees and place in the oven. Bake for 20 minutes. 

Cocoa Rice Krispie Treats

Serving: 15

Ingredients:

1. 4 tablespoons unsalted butter 

2. 1.5 cups semi-sweet chocolate chips

3. 5 cups Cocoa Krispies

4. 8oz bag of marshmallows

Directions:

1. Lay out parchment paper or tin foil in a 9 x 13 baking dish. Lightly coat with vegetable oil.

2. Melt butter and marshmallows in a pot over a medium-low heat so that it doesn't burn.

3. Add in the chocolate chips.

3. Once your chocolate is mixed in well, add 1 cup of Cocoa Krispies at a time and mix. 

4. Continue this process until all cups of Cocoa Krispies are added in. 

5. Evenly spread the mixture onto your baking sheet. 

6. Allow this to cool off and harden for 30 minutes.

S'mores Dip - "Sending you S'more love from Seven Bites"

Ingredients 

6 oz. mini bowls

4 tablespoons of Semi Sweet chocolate chips per cup

1/4 cup of mini marshmallows (or as many mini marsmellows fill the bowl)

2 large pieces of graham crackers to dip

Directions: 

1. Preheat oven to 400 degrees

2. Melt chocolate in micorwave for about 45 seconds. Remove from microwave and stir. Place in microwave for another 15 seconds until melted

3. Place mini marshmellows on top of the melted chocolate and place in oven for about 5-7 minutes until the marshmellows are golden brown 

4. Use graham crackers to dip into the S'more dip! Eat right away!

**For a large party, place 2 bags of semi sweet chocolate chips (12 oz. bag) in a large microwave safe bowl and melt in microwave. Once melted, Place 1 1/2 bags of mini marshmallows (8 oz. bag) over the chocolate. Place the bowl in oven at 400 degrees for about 5-7 minutes. Use 1 box of graham crackers (14.4 oz box) to use for dipping! Eat right away! 

Vanilla French Toast

Serving: 2

Ingredients

2 teaspoons of vanilla

2 tablespoons of milk

2 eggs 

4 slices of 7 grain bread

 1/4 teaspoon of powdered sugar

5 strawberries

1/3 cup of blueberries

Directions

1. In a small bowl, whisk eggs, vanilla, and milk. 

2. Take a slice of bread and dip in egg mixture. (Make sure both sides are covered).

3. On medium heat, fry the french toast until golden brown on each side. 

4. Plate the french toast and add sliced strawberries and blueberries on top. 

5. Sprinkle some powdered sugar on top.

~Happy Mother's Day~

Chocolate Toffee Matzo

 Serving: 8

Ingredients

1. 4 pieces of matzo

2. 1 1/2 sticks of margarine

3. 1 cup of brown sugar

4. 6 oz. of chocolate chips

5. 2 teaspoons of sea salt 

Directions

1. Preheat oven to 350 degrees

2. Take a baking pan, and place a piece of parchment on top. 

3. Break the matzo in half and lay on top of parchment paper. 

4. Using a double saucepan, melt the margarine and brown sugar on medium-heat until it becomes a thick caramel texture. Continue to stir until it begins to bubble. Remove from the burner, making sure not to burn the caramel

5. Spread the caramel evenly over the matzo 

6. Place the pan in the oven for about 10 minutes,  immediately after the caramel has been spread. 

7. Place the chocolate chips on top of the matzo, allowing the chocolate to melt. Spread the chocolate over the caramel layer evenly and sprinkle the sea salt on top before placing in the fridge for 45 minutes

8. After 45 minutes, break the toffee into pieces and enjoy! 

Thank you Osem for providing the matzo for this dessert.  Couldn't have made the dessert without it!

Chocolate Banana Oats for breakfast

Serving: 15

Ingredients:

1. 4 ripe bananas

2. 1 cup of chocolate chips

3. 1/3 cup of vegetable oil

4. 1 teaspoon of vanilla

5. 2 teaspoons of cinnamon

6. 2 1/2 cups of rolled oats

1. Preheat oven to 350 degrees

2. In a bowl, smash the bananas until no clumps are left

3. Add in the remaining ingredients to the smashed bananas and mix all the ingredients together 

4. Add the mixture to cupcake holders until about 2/3 full

5. Bake for about 25-30 minutes
Enjoy Breakfast!

Chocolate Covered Apples

HAPPY ROSH HASHANA!

Serving: 6

Ingredients:

1. 6 lollipop sticks 

2. 6 Granny Smith Apples 

3. 1 1/2 cups of crushed up roasted peanuts 

4. 1 1/2 tablespoons of margarine

5. 14 oz. of bittersweet chocolate 

Directions:

1. Wash the apples and make sure the apples are completely dry (or else the chocolate will not stick)

2. Place the sticks on top of the apples to hold and to make easier to dip

3. Line a baking sheet with wax paper to place the apples on after being dipped in chocolate. Place peanuts in a bowl and set aside

4. Over a double boiler, place the margarine and chocolate and continue to stir until a creamy smooth texture 

5. Holding by the stick, dip each apple in the chocolate and immediately after roll the bottom half of the apple in the peanut bowl and place on wax paper

6. Continue step number 5 with each individual apple

7. Place in fridge for about an hour before serving. Enjoy!