1 green pepper, diced
1 sweet onion, diced
5-7 cloves of garlic, minced
28oz can petite diced tomatoes
15oz can petite diced tomatoes
28oz can crushed tomatoes
2t dried basil
1/2t dried oregano
salt to taste
ground black pepper to taste
In a large skillet over medium heat add EVOO, green pepper, onion, and garlic. Sauté till the onion is translucent. Add basil and oregano, stir and let simmer for a couple minutes.
– If you are adding ground turkey, sausage, or very lean beef….this would be the time to do it.
Add diced tomatoes (do not drain), sugar, salt, and pepper, and cook till they start to soften and fall apart. About 8-10 minutes. Add crushed tomatoes. Simmer on very low heat for minimum of 15 minutes. This can simmer, covered, much longer if needed. Serve over your favorite pasta or veggie.
Tip: If your people don’t like green pepper and onion, toss it in the food processor. The tomatoes will hide the chunks. You can also use all crushed tomatoes if you need to be completely chunk-free.
6 green peppers
1lb ground turkey (I prefer Jenni-O Italian seasoned)*
1pkg marinara sauce
1/2c sweet onion, chopped
1-1/2c brown rice, precooked**
1-1/2t Worcestershire sauce
Shredded cheddar, mozzarella, favorite cheese
1. If you do not have rice pre made, get it going.
2. Wash and cut tops off peppers. Remove seeds and membranes. Rinse peppers under cold water. Chop edible parts of pepper tops. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
3. While peppers cook, sauté ground turkey till fully cooked. Add chopped green pepper (from tops) and chopped onion for about 5 minutes, or until vegetables are tender. Add oregano and 1-12c marinara sauce. Simmer for about 10 minutes.
4. In a small mixing bowl, combine egg and Worcestershire sauce. Add egg mixture to step 3, and add cooked rice. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining marinara sauce over the stuffed peppers.
5. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded cheese just before peppers are done; bake until cheese is melted.
Recipe serves 6.
* to make veggie, either omit, add diced tomatoes/mushrooms/spinach, or tofu. Chicken and beef also work instead of turkey.
** this would be amazing made with quinoa. I refrained due to my family currently being quinoad-out.
*** to vegan-ize, either omit or for each egg, combine 1 tablespoon of ground flax seed (measure after grinding) with 3 tablespoons of water.
1 regular cucumber, peeled and seeded
1t minced garlic
1t white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil
For the chicken:
2t minced garlic
Juice of 1 lemon (2-3T)
2t red wine vinegar
2T extra virgin olive oil
2T (heaping) plain Greek yogurt
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breastsTo assemble: Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thinPREP (hint: make sauce and marinate chicken the night before)
1. Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.
2. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. OR overnight for better flavor!
3. To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.4. Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.
1. combine 3/4c sugar and 1/4 cup water in a small saucepan over medium-high heat. attach a candy thermometer to the side of the pan and simmer syrup without stirring until the thermometer reads 240 degrees, occasionally swirling pan and brushing down sides of pan with a wet pastry brush.
2. place egg whites, salt and vanilla in a medium bowl. with your hand mixer (or for those of you spoiled w/a stand mixer, attach your whip attachment) whip on high until frothy. slowly add remaining 1/4c sugar. whip until medium peaks form. reduce speed to medium, then pour hot syrup into meringue in a slow, steady stream while whipping. increase speed to high and continue whipping until stiff peaks form. recuce speed to medium and whip until meringue is cool.
why did I make this? because I found a recipe for white chocolate syrup…for my coffee. and sweet potato fries require it, but you’ll need to mix in cinnamon.
I’m good if you think I’m crazy after getting through this recipe. Everyone has their “go-to/quick” meal. Mine is a little out there, and it takes a little time on the back-end, but is as quick as opening a jar of marinara sauce in a pinch! This has my favorite ingredients all in one recipe, and it’s insanely good for you!
Okay, so I’m going to start this by saying you may think there are typo’s in quantities here…that is not the case. This is my base sauce for quite a few things from when we have marinara sauce over cheese tortellini and creamy marinara sauce (add alfredo sauce!), to adding more tomato paste and using on homemade pizzas. I will freeze it in “meal-size” amounts in freezer ziplock bags (4-5 ladles per bag). When I say base, every meal can be different. Add a little oregano, or an Italian seasoning. Add a little more sugar. Add sweet Italian turkey sausage or ground beef. It works as a great sauce for crockpot/slow-cooker or regular lasagna, and works great with “no cook” noodles!
cook as many hours as possible...
300oz whole or diced all natural canned tomatoes
1/2c sea salt
16oz frozen spinach
1/2c minced garlic
1/2c dry leaf basil
1 sweet onion
1 small bag of baby carrots
2.5-3lbs summer squash, the smaller the better (almost seedless). chopped.
2.5-3lbs zucchini, the smaller the better (almost seedless). chopped.
12-14oz light olive oil
6oz tomato paste (optional)
1. Add all veggies to a good size stockpot. Add 1/2c sugar and 1/4c salt, only. Add the rest of the ingredients, minus the tomato paste. Simmer on low-medium for at least 4-5hrs (no, that was not a typo).
look at all those veggies!
This is mine... Cuisinart CSB-77 Smart Stick Hand Blender with Whisk and Chopper Attachments...from BABY FOOD to HIDDEN VEGGIES!!! can't.live.without.it
2. You will need to use a handheld puree-er to get a smooth consistency, and yes this takes time. You’ll find out now if you need the tomato paste. After puree-ed, taste. Does it need the additional 1/4c sugar and 1/4c salt? Those are the key ingredients to cutting the acidic taste. If it tastes like it needs something, add a little more. I’ll continue to cook on low for 6-8 more hours if I can. Reason is it makes the sauce very rich tasting.
pureeing may take 10-15 minutes to get desired smoothness...
When cooled, ladel 4-5 scoops into each quart size freezer bags. Place in deep freezer. Yield 18-22 meals depending on how much you package per meal. <- NOT a typo.
Melt butter and cream cheese over medium heat. Add garlic and milk. Whisk till smooth over low/medium heat (do not let this boil). Add Parmesan cheese. Heat and stir till melted. Salt/pepper to taste (optional).
Add baked chicken, steamed veggies (broccoli, spinach, carrots, squash, zucc, onion, etc). The fun2 will sometimes ask for creamy marinara sauce, so I’ll do a 50/50 mix with my homemade marinara sauce. This can also be made with gluten-free noodles!