Weeknight Italian Style Skillet

This is such an easy week night recipe and it SO good. It’s jam-packed with yummy flavors. I’ve been using Mario Batali’s new tomato sauce and it delish. It is made with all natural ingredients and has no added sugars, flavoring, NOTHING. Plus, it’s made with olive oil, not canola oil- p.s. this is hard to come by in most jarred sauces. There are a lot of brands now that use “real” ingredients in the sauce, but they cost you an arm and a leg. I order Mario’s sauce on Walmart for 5.94 for a 24 oz. jar…if you don’t know, THATS A LOTTA SAUCE PEOPLE.

As for the sausage links, to save money – and time- I’ve been buying the spicy Italian chicken sausage from Trader Joe’s. They are GREAT. Not only are they cheap, these also have NO weird added ingredients, and – I can’t even believe it – NO SUGAR. Usually ALL packaged sausage, of any kind, has added sugar in it. So these lil’ babies are quite the find.

Enjoy this Italian goodness!!

The Baconista - Paleo Italian Skillet

Italian Style Skillet

Ingredients:

  • 2 Tbs of olive oil
  • 1 green bell pepper, chopped (you could use red bell pepper too!)
  • 1/2 of a medium red onion, chopped
  • 2 tsp of minced garlic
  • 3-4 slices of pepperoni, chopped
  • 3-4 slices of bacon, roughly chopped
  • 3 sausage links (you can use chicken sausage too!), sliced
  • 2-3 cups of tomato sauce (depending on how saucy you like it) – you can use a jar of sauce, just make sure there is no added preservatives or sugars
  • 1/2 tsp of red pepper flakes, 1 tsp if you like heat!
  • salt & pepp (you don’t need a lot of salt because the bacon adds a good amount!)

Directions:

  1. Place olive oil into skillet and heat for a few minutes on low-medium heat
  2. Place chopped onion and garlic into the pan and heat until onion becomes semi-translucent
  3. Add the crushed red pepper
  4. Once it starts to head up, add the bacon and pepperoni and cook until both become a little crispy
  5. Add the chopped green pepper and cook for another 5-7 minutes, or until the pepper becomes a little browned and soft
  6. Place the sliced links into the pan and cook until the pieces are lightly browned
  7. Add the tomato sauce and let it simmer on low until heated all the way through
  8. Top with more red pepper flakes and nutritional yeast (to give it a bit of cheeeeeziee flavor…YUM)!

The Baconista - Italian Style SKkillet

Classic Italian Meatballs

MAMA MIA, HELLO MEATYY BALLSSSS

Step 1: SEAR EM’ BABY!

The Baconista - Classic Italian Meatballs

 Step 2: BAKE EM’

The Baconista

Craving some Italian? These are sure to cure those taste buds! So delicious. Be sure to use either grass fed beef or Kobe beef. As far as the seasonings go, you gotta just go with your gut. I approximated all my seasoning measurements. Just let your inner cook come out! A few things:

  1. garlic and onion powder has never hurt anyone, it’s alright to be a little hand heavy with these
  2. Be CAREFUL with the salt, don’t over do it
  3. If you don’t have balsamic glaze, use a little maple syrup and balsamic vinegar. Just remember you don’t want to make them watery…

 

Classic Italian Meatballs

Ingredients:

  • 1 lbs of organic grass fed beef
  • ¼ cup of coconut flour
  • 1 tsp salt
  • ½ tsp pepper
  • 2 tsp of garlic powder
  • 2 tsp onion powder
  • ½ Tbs of dried basil
  • ½ Tbs of dried oregano
  • 1 tsp of red chili peppers
  • 1 Tbs of balsamic glaze
  • 1 tsp of garlic salt
  • 1 egg

Tomato Sauce:

  • 2 (28 oz.) cans of tomato sauce
  • 1 (16 oz.) can of pureed tomatoes
  • 1 (16 oz.) can of diced fire roasted tomatoes

Directions

  1. Preheat the oven to 350 degrees
  2. Coat a roasting pan with olive oil and tomato sauce
  3. Combine all the meatball ingredients in a large bowl and mix until everything is well incorporated
  4. Heat a large pan over the stove on high heat, coat with olive oil
  5. Make 1 inch size meatballs and place them into the hot pan
  6. Sear two sides of the meatballs to liking, make sure not to cook them all the way through!
  7. Place seared meatballs into the roasting pan and place in the oven for 15 minutes
  8. Place all the tomato sauce in the same pan you used to sear the meatballs
  9. Place on low heat
  10. Take the meatballs out of the oven and transfer to the tomato sauce
  11. Cook on low/medium heat for around 10 minutes

The Baconista - Classic Italian Meatballs

Crockpot Butternut Squash Soup

I have failed multiple times at making butternut squash soup. It never comes out the way I want it to. None the less, I found myself stuck with about 1 lbs of butternut squash. I roasted half of it a … Continue reading

Kobe Beef Sloppies with Tangy BBQ

HALLELUJAH!!! Through the thick of it all (no pun intended), I have finally found the perrrfect BBQ recipe. All jokes aside- I have tried around 5 different recipes…FIVE. Do you know how much trial and error that is? Cups upon … Continue reading

Just Like Mama Make’s It Chicken Soup

I came down with a little bug this week and I was exhausted. So exhausted, that I actually skipped the gym on Wednesday. Yes, I – Stevie Marie Mardjetko – skipped the gym… this NEVER happens. When I skip the … Continue reading