Stuffed Peppers

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INGREDIENTS

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**
1t oregano
1 egg***
1-1/2t Worcestershire sauce
Shredded cheddar, mozzarella, favorite cheese

PREP

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.

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Cheesy Potato & Corn Chowder

I had intended on trying to make bread bowls, but after getting everything out I realized I didn’t have any yeast. Super bummed! Next time definitely…and I’ll include the recipe! This was served with a side salad and grilled chicken. Even my picky man ate every bit!!!
lvllatte | Cheesy Potato & Corn Chowder
INGREDIENTS

2c peeled and diced potatoes
1/2c diced carrots
1/2c diced celery
1/4c chopped onion
1-2T minced garlic (optional)
1 1/2t salt
2t sugar
1T worcestershire sauce
20-24oz chicken or veggie broth
1/4c butter
2c milk*
1/4c all-purpose flour (use rice flour for GF)
2 (15 ounce) cans whole kernel corn, drained
2 1/2c shredded sharp cheddar cheese

PREP

1. Place potatoes, carrots, celery, onion, garlic, salt, sugar, and worcestershire sauce in a large pot with broth to cover. Bring to a boil, reduce heat and simmer 20 minutes.

2. Meanwhile, combine butter, milk and flour in a small saucepan over medium-low heat. Stir constantly until smooth and thick.
*Optional…use 1c half-n-half and 1c milk. Makes it super creamy.

3. Remove 1-2c of the cooked veggies and blend in a food processor till smooth. Add back in to pot.

3. Pour milk mixture into cooked vegetables. Stir in corn and cheese until cheese is melted.

Honey Sesame Chicken

EVERYTHING about this recipe is stolen. I pinned it months ago and we just tried it last night. Everyone other than Tyler, who announced he was now a vegetarian during this meal, LOVED it. My only major change is I added broccoli, but you’ll find at the bottom that I added how to make this meal vegetarian. I love any Chinese or Chinese-mock dish with broccoli. Thank you SixSistersStuff for posting this!!!
Screen shot 2013-03-07 at 8.30.35 AMINGREDIENTS

4 boneless, skinless chicken breasts **
Salt and pepper
1c honey
1/2c soy sauce
1/2c diced onion
1/4c ketchup
2T olive oil (could also use vegitable or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional – doesn’t really add heat, just adds more flavor)
4t cornstarch dissolved in 6T water
Sesame seeds

PREP

1. Season both sides of chicken with lightly with salt and pepper, put into crock pot.

2. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken.

3. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.
– I cooked this for 3hrs then added a bag of frozen broccoli florets for that last hour.

4. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.

5. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving.

6. Sprinkle with sesame seeds and serve over rice or noodles. I prefer brown rice. YUM!

*You can also sprinkle more red pepper flakes on top if you want more heat.

** Veggie LOVERS! This recipe can be changed to omit the chicken and add in tofu, carrots, broccoli,  summer squash, zucchini, and any other veggie that sounds good! Also, I probably wouldn’t use a crockpot going this route because it would be super easy to make on the stove.

Veggie Pasta Salad – SUPER SIMPLE!!!

All this warm weather has got me thinking about summer time, grilling, raw veggies, pull out of the fridge…easy foods! And yes, when it comes to different sauces, I like different pastas. Alfredo is penne or bowtie, marinara sauce is thin spaghetti and penne most of the time, macaroni and cheese…you guessed it, and summer salads require rotini or macaroni noodles (depending on the sauce).

INGREDIENTS

1 box Garden Delight rotini pasta (or any rotini, this is what I prefer)
1 head of broccoli, chopped
1 head of cauliflower, chopped
1 yellow pepper, chopped
1/2 sweet yellow onion, chopped
baby carrots (a hand full), chopped
1-1.5 bottle of Marzetti’s Roasted Garlic Vinaigrette

ADDITIONAL INFO: This salad is not limited to just these veggies. If I’m making it for a group that I know like mushrooms and/or feta cheese, I’ll add them the day it’s being served. Green peppers, black olives, cherry tomatoes, and cucumbers are also amazing in this. You can also use a zesty vinaigrette instead of the roasted garlic. Complements either way!!!

1. Prepare to make this a day a head.

2. Boil pasta per box instructions. Let cool and add the rest of your veggies to a large bowl with sealable lid. Yes, I say lid because I’ll store it over night upside down. Tupperware makes a great bowl for this salad. Add one bottle of vinaigrette, stir, and refrigerate over night.

3. The next morning/day… flip bowl upright, remove lid, stir, taste. Do you need more vinaigrette? Every thing will soak up the vinaigrette so be prepared to add more. Also, if you’re using mushrooms or feta this would be the time to add them. Refrigerate for approx 1-3 more hours and serve.

Enjoy!

Chicken Gyros

INGREDIENTS
Tzatziki sauce:
1c plain Greek yogurt
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
1Tdried oregano
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.

Corn Chowder

This was paired with bbq meatball subs with gouda cheese for dinner. HUGE hit!

corn chowder

INGREDIENTS
2c diced redskin potatoes. if you are using anything other than redskins, peal first.
1/2c diced celery
1/2c chopped red onion
1/2c chopped red pepper, optional
1 (11 ounce) can creamed corn
16oz frozen whole kernel corn
1 (12 fluid ounce) can UNSWEETENED evaporated milk
1/8t ground cayenne pepper, more if you like heat. ;^)
1/4t sea salt

PREP

1. In a large pot over medium heat, place potatoes, celery and onion with water to cover. Bring to a boil, then reduce heat and simmer 20 minutes, until potatoes are tender. Drain.

2. Return vegetables to pot with creamed corn, corn, evaporated milk, cayenne and salt over low heat. Simmer 30-40 minutes.

*NOTE. With any recipe like this I will double the ingredients to freeze in ziplock bags for individual servings for my lunches since I work from home and don’t typically allow myself a “lunch break.” The frozen bags thaw in about two minutes under hot water to then break up enough to get into a bowl, and then three to five minutes in the microwave.

Pesto Spinach Feta Pizza

really. I realize it's not pretty....but it tastes sooo good.

INGREDIENTS

pizza dough (homemade or store bought)
1 bag frozen spinach, sauteed w/minced garlic
1/2c onion
1 whole yellow pepper
cherry tomatoes (pictured is a vine tomato…it’s all I had!)
1/2c balsamic vinaigrette dressing
1/2c pesto sauce
feta cheese

PREP

mix veggies w/bv and pesto sauce. once dough is prepared spoon onto dough and sprinkle w/feta. bake as you normally would per your crusts directions. this would be great IMO w/any veggie and chicken.

super yummy, homemade, whole wheat crust