Stuffed Peppers with Turkey and Brown Rice

When I was growing up I hated when my dad made stuffed peppers. Now years later I'm not sure why I didn't like them. They are so delicious! I made these the other night for dinner and definitely got lots of praise from my husband. I've had different versions of stuffed bell peppers and this is my favorite by far. The turkey and brown rice really makes me feel like I'm eating a lot healthier, without sacrificing taste.

Stuffed Peppers with Turkey and Brown Rice
adapted from Kalyn's Kitchen

Ingredients
1 cup cooked brown rice
4 large green bell peppers
1 large onion
3 tsp olive oil
1 package (4 links) sweet Italian turkey sausage
1/2 tsp dried oregano
1/2 cup grated Parmesan cheese
salt, pepper, Tony Chachere's, onion powder and garlic powder to taste
Jar of spaghetti sauce, any brand you prefer
1/2 cup grated mozzarella cheese

Directions:
1. Preheat oven to 375 degrees F.
2. Trim bottom of peppers so they have a flat surface to stand on. Cut a fairly generous amount of the stem of the peppers and remove the seeds. Set stems aside.
3. Bring a large pot of water to a boil and submerge the cut peppers in the water. Boil for 3 minutes to soften them. Drain water and place peppers in a small baking dish that has been sprayed with cooking spray.
4. Take stems of the peppers and trim off any white membrane. Dice pepper caps and the onion. Heat 2 tsp olive oil in a large skillet, saute diced peppers and onions 3-4 minutes or until soften.
5. Remove sausage from casings and add to skillet with peppers and onions. Cook until browned, breaking apart with a wooden spoon. Add dried spices at this time. Season to taste. Add cooked rice and Parmesan cheese to mixture and cook just long enough to warm. Taste and add more spices if needed.
6. Stuff the filling mixture into the hollowed out peppers, using a spoon to press the mixture down so it's tightly packed. If you have any extra filling you can put in a small ramekin and bake along with the peppers.
7. Spoon spaghetti sauce over tops of stuffed peppers, letting any extra fall into the baking dish.
8. Bake for 30 minutes, remove from oven and top with mozzarella cheese and bake another 10-15 minutes, until cheese is melted and lightly browned.

Creamed Cauliflower

This is one of my husband and I's favorite side dishes. It is a recipe that my mom used to make all the time. You can make this more like a soup or cook it for less time and make it on the chunkier side.

Creamed Cauliflower


Ingredients:

2 heads of fresh cauliflower, chopped into large chunks
1 1/2  cups whole milk
1/2 cup water
1/2 chicken bullion cube
seasonings to taste (salt, pepper, garlic powder)

1/2 cup hot water
2 tbsp flour

Directions:

Combine first 4 ingredients in a large pot. Bring to a boil.
Turn heat down to medium and let cook until cauliflower is soft and tender. ~30 minutes
At this point you will want to season the cauliflower to your liking.
You will also need to stir the mixture frequently to prevent sticking to the bottom.
Once cauliflower is tender and begins to break up you will probably need to thicken the mixture slightly. To do this combine hot water and flour in a cup. Whisk to prevent lumps and stir into cauliflower. Let cook until thickened.

Slow Cooker Charro Beans

If your are planning on having a Mexican fiesta be sure to add these to the menu. Slow cooked charro beans are extremely flavorful and very easy to make. Cooking them in the crock-pot makes them very tender and hold all the flavor of the vegetables. Definitely one to add to your list of recipes to try!

Slow Cooker Charro Beans

Ingredients:

1 1b. bag of dried pinto beans, rinsed
2 cans Rotel
2 packets Goya ham flavoring
1 medium-large onion, diced
1 green bell pepper, diced
3-4 slices bacon, chopped
Seasonings (salt, pepper, garlic powder, onion powder, tony chacheries)

Directions:

Put rinsed beans into crock-pot, add enough water to cover beans by a few inches. Cover and cook on high for 2 hours. If you don't have time to do this on "cook day" soak the beans in water overnight.
Drain the beans and again add enough water to cover beans by a few inches.
Stir in remaining ingredients. I typically season heavily since there is so much water. You can do this now or wait till they are almost finished and season them to taste then.
Cook on low for 6-8 hours or until beans are cooked and tender.
Can be topped with cilantro, avacados, shredded cheese, or sour cream

7-up Biscuits

OK....I've tried lots of biscuit recipes and so far this recipe is my favorite by a long run. This is a really easy and delicious recipe. If you are a fan of Popeye's biscuits, you will definitely be impressed with these. They taste just like the biscuits you will find at Popeye's!!

7-Up Biscuits


Ingredients:


2 cups bisquick
1/2 cup sour cream
1/2 cup 7-up
1/4  cup melted butter

Directions:


Preheat oven to 450 degrees
In a large bowl mix together bisquick, sour cream, and 7 up. This will make a really soft dough.
Pour the dough onto a floured counter-top and knead a couple times to about an inch thick.
Melt butter in a glass 8x8 baking dish. Cut biscuits using a medium biscuit cutter then dip the top of the biscuit in butter and arrange in dish.
Bake at 450 for 12-15 minutes

Stuffed Turkey and Spinach Shells

This is a great Italian dish for weekend cooking. It is a little time consuming but definitely worth it.

Ingredients

2 tbsp olive oil
1/2 cup chopped onion
6 cloves garlic
1 lb ground turkey breast
1 (10 oz) package frozen chopped spinach
1 (12 oz) package large shell pasta
2 cups ricotta cheese
2 eggs, beaten
3 cups spaghetti sauce
2 tbsp butter
2 tbsp all-purpose flour
2 tbsp chicken bouillon granules
2 cups half-and-half
1/4 cup chopped fresh parsley
1 tbsp chopped fresh basil
1/2 cup grated Parmesan cheese
Seasonings (onion and garilic powder, salt, pepper, Tonys)

Directions

Stuffing:

1. Heat oil in large skillet over medium heat. Sauté onions until translucent. Add garlic, sauté for 1 minute. Stir in ground beef. Season with salt and pepper. Cook until well browned and crumbled.
2. Cook spinach according to package directions. Meanwhile, bring a large pot of water to a boil. Add pasta shells and parboil for half the time recommended on package. Drain and cover with cool water to stop cooking.
3. To beef mixture add cooked spinach and ricotta cheese. Season to taste with seasonings recommended above. When mixture is cool enough, add beaten eggs. Stir to mix.
4. Spray the bottom of a 9x13 inch baking dish with cooking spray. Spread 1/4 cup spaghetti sauce in bottom of dish. Drain pasta shells and stuff each shell with meat and cheese mixture. Place shells in prepared dish.
5. Preheat oven to 350 degrees

White Sauce:

1. Melt butter in small saucepan over medium heat. Stir in flour and chicken bouillon. Increase heat to med-high and cook, stirring constantly, until bubbling.
2. Stir in half-and-half and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley. Carefully pour sauce evenly over stuffed shells.

3. Stir basil into remaining spaghetti sauce. Pour or ladle spaghetti sauce over white sauce, trying to layer the sauces without mixing.
4. Cover and bake for 40 minutes. Remove from oven, uncover, sprinkle with Parmesan cheese. Bake uncovered for 10 minutes more.

Cilantro Lime Crock-pot Chicken

This is an extremely easy chicken dinner recipe that my friend Karen shared with me. Just throw everything in the crock-pot in the morning and you will walk into your house after work to the most delicious aroma! I tried serving these with flour tortillas but they are, by far, best served with corn tortillas. The leftovers would probably be delicious in a tortilla soup or enchiladas.

Cilantro Lime Crock-Pot Chicken


Ingredients:

1 jar of your favorite salsa
Juice of 1 large lime
1/4 cup chopped fresh cilantro
1 pack taco seasoning
3 boneless chicken breast

Directions:

Place combine first 4 ingredients in crock-pot. Stir to combine.
Add chicken
Cook on low 6-8 hours
Shred chicken, place back in crock-pot and stir. Keep warm until ready to serve.
Serve on corn tortillas

Cheddar and Scallion Bread

This is by far my favorite garlic bread recipe. I can't tell you how many times I've made it and gotten lots of requests for the recipe. Hope you enjoy it as much as my friends and I have.

Cheddar Scallion Bread
Giada De Laurentis

Ingredients

8 oz sharp cheddar cheese, shredded
6 oz butter, room temp
4 scallions, finely chopped
2 cloves garlic, chopped
Salt and pepper
Ciabatta bread

Directions

Preheat oven to 400 degrees
In a food processor combine cheese, butter, scallions, and garlic. Process until smooth. Season with salt and pepper to taste.
Spread mixture on bread
Place on baking sheet and bake 10-12 minutes until golden. I also like to place them under the broiler for a couple minutes until the cheese is bubbly.

Green Chile Creamed Corn

This is one of the many recipes I got from pinterest (my new addiction by the way). DJ loves creamed corn so I made this recipe for him. Although not one of my favorites (I much prefer corn prepared with butter and a little salt and pepper), it was still pretty tasty. I think that if I make this again, however, I would probably cut back on the cream cheese a little. It was just a little too creamy for me. 

Green Chile Creamed Corn

Ingredients:
1 10 oz bag frozen corn
1 8 oz package reduced fat cream cheese
1 small can chopped green chilies

Directions:
1. Preheat oven to 350 degrees.
2. Prepare corn according to directions on bag
3. In a separate bowl combine cream cheese and green chilies. Stir until creamy.
4. Add prepared corn to cream cheese mixture. Season with salt and pepper.
5. Spoon into small casserole dish. Bake at 350 degrees for 15-20 minutes or until bubbly.

Peanut Butter Oatmeal Cookies

These are one of my favorite cookies! I'm a huge peanut butter fan and these definitely fit the bill. The recipes makes about 60 cookies. The last time I made them I froze half the batch and they were just as delicious as the first day!

Peanut Butter Oatmeal Cookies


Ingredients

1 cup peanut butter
1 cup butter, softened
2 cups packed brown sugar
1 tsp baking soda
3 eggs
1 tbsp vanilla
1 1/2 cup all-purpose flour
4 cups rolled oats
1 cup Reese's pieces
1 cup Reese's mini peanut butter cups, chopped (about 15)

Directions

1. Preheat oven to 350 degrees
2. In a large bowl beat peanut butter and butter on medium speed for 30 seconds
3. Add brown sugar and baking soda. Beat until combined, scraping sides of bowl occasionally.
4. Beat in eggs, one at a time until combined. Beat in vanilla and as much flour as you can.
5. Stir in any remaining flour, oats, Reese's pieces and peanut butter cups.
6. Drop dough by spoonfuls (I used a small cookie scoop)2 inches apart onto ungreased cookie sheet
7. Bake for 10-12 minutes or until edges are light brown

Makes about 60 cookies

To freeze: place cookies into Tupperware, cover with plastic wrap, then Tupperware cover. Can freeze for up to 3 months.
To thaw: place cookies on counter until they reach room temperature

Mom's Roast and Veggies

This is the recipe for the delicious roast my mom used to make when I was growing up. Although I've tweaked it a little it is still as delicious as my mom's. I've added my dad's twist to it by stuffing cloves of garlic into the roast while it is cooking. I think this gives the roast such an added boost of flavor. Hope you love it as much as I did!

Mom's Roast and Veggies

Ingredients: 
1 4-5 pound rump roast
3-4 cloves of garlic, peeled and cut in half
1 can golden mushroom soup mix
2-3 cans beef broth
1 onion, sliced
1 package Lipton onion soup mix
4-5 large carrots, peeled and sliced
1 small package sliced mushrooms

Directions:
1. Trim excess fat off roast. Stuff roast with cut pieces of garlic. It's easiest to pierce the roast with a knife then stuff the garlic down the hole.
2. Season roast with salt, pepper, garlic powder, onion powder, and tony chacheries. Set aside.
3. In a large dutch oven, whisk together golden mushroom soup mix and one can of beef broth.
4. Add roast and cover with onions and lipton onion soup mix
5. Bake at 350 degrees for about 3 hours.
6. At hour 3 take roast out and add sliced mushrooms and carrots. If most of the liquid has evaporated add another can of beef broth at this time.
7. Bake for another hour or until veggies are cooked all the way through.

To make gravy:

1. Remove roast and veggies from pot
2. Scrape sides of pot to remove any "brown" goodness stuck to the side. Add one can of beef broth to the pot.
3. Place on stove-top and bring to a rolling boil.
4. Meanwhile, combine 1/4 cup flour and 1 cup hot water in a measuring cup. Whisk to remove any lumps.
5. Add flour and water mixture to boiling drippings. Whisk to ensure you get no lumps in your gravy. Let cook, while whisking, for about 5 minutes or until thickened.

Serve with brown rice and enjoy!

Peanut Butter Stuffed Peanut Butter Cookies

Ingredients

1/4 cup dry roasted peanuts, finely chopped
1/4 cup white sugar
1/2 tsp cinnamon
1/2 cup peanut butter
1/2 cup powdered sugar
1 roll refrigeratsd Pillsbury peanut butter cookies, well chilled

Directions

1. Preheat oven to 375 degrees
2. In a small bowl combine peanuts, white sugar, and cinnamon
3. Stir peanut butter and powdered sugar until well blended. Shape mixture into 24 (1-inch) balls
4. Cut cookie roll into 12 slices. Cut each slice in half making 24 pieces.
5. Shape one cookie dough piece around one peanut butter ball. Repeat with remaining pieces.
6. Roll each ball in the peanut mixture
7. Place balls on a greased cookie sheet 2 inches apart. Flatten with the bottom of a glass. Sprinkle with remaining sugar mixture and press into balls.
8. Bake 7-12 minutes or until edges are golden brown

Chicken and Rice Soup

Ingredients

2 tbsp olive oil
1 medium onion, chopped small
2 large carrots, peeled and sliced
3 celery stalks, chopped small
2-3 cloves garlic
1 rotisserie chicken, shredded
2 cups cooked rice
64 oz chicken broth
1 tbsp dry ranch dressing
2 tbsp Dijon mustard
1 tsp hot sauce
Season to taste (salt, pepper, onion powder, garlic powder, tony chacheries)

Directions

1. Heat oil over medium heat. Sauté onions, celery, and carrots for 7-8 minutes. Add garlic, sauté 1 minute.
2. Stir in chicken, rice, and broth.
3. Add ranch dressing, Dijon, hot sauce, and seasonings.
4. Simmer on low for about 20 minutes or until ready to serve.

Squash Casserole

When I heard my friend say she was making squash casserole I thought that it did not sound very appetizing. She brought me some to taste and I loved it! I thought it would be a nice dish to serve at Christmas dinner. I did a trial run for my husband and some friends and it was a hit! So glad I came across this delicious dish. Will definitely be making this for Christmas.

SQUASH CASSEROLE

Ingredients

3 cups grated squash (yellow or zucchini)
1 cup light sour cream
1 medium onion diced small
1 box Jiffy cornbread mix
Seasonings (salt, pepper, garlic powder, Tony Chacheries)
2 tbsp butter

Directions

1. Combine first 5 ingredients in large bowl
2. Pour mixture in a greased 9x9 inch casserole dish
3. Top casserole with thin slices of butter
4. Bake for 1 hour at 350 degrees

Irish Cream Bundt Cake

Ingredients

CAKE:

1 cup chopped pecans
1 box yellow cake mix
1 package (3.4 oz) vanilla pudding
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish cream liqueur

GLAZE:

1/2 cup butter
1/4 cup water
1 cp white sugar
1/4 cup Irish cream liqueur

Directions

CAKE:

1. Preheat oven to 325 degrees. Grease and flour Bundt pan.
2. Sprinkle pecans over bottom of pan
3. In a large bowl, combine cake mix and pudding mix. Mix in eggs, water, oil, and Irish cream. Beat 5 minutes on high speed. Pour mixture in Bundt pan over nuts.
4. Bake 60 minutes or until inserted toothpick comes out clean. Cool 10 minuted then invert onto serving tray.
5. While waiting for cake to cool, make the glaze.
6. In a small saucepan combine butter, water, and sugar. Bring to a boil and continue boiling for 5 minutes. Remove from heat and stir in Irish cream until combined.
7. Prick the top and sides of cooled cake. Pour glaze over top of cake and brush sides of cake until about 3/4 of the glaze is used.
8. Put cake back in Bundt pan and flip upside down. Poke holes in bottom of cake and pour remaining glaze over bottom of cake. Allow to set for about 10 minutes.

Cajun Green Beans

This is a recipe my dad perfected and passed on to me. So simple yet it packs so much flavor.

CAJUN GREEN BEANS

Ingredients

3 cans cut green beans, drained
1/2 pound andouille sausage (quarter links)
3 small potatoes, peeled and chopped into 1 inch pieces
1/2 onion, diced
1-2 tbsp Tony Chacheries (season to taste)
Water

Directions

1. Place beans, sausage, potatoes, and onion in a large pot.
2. Add just enough water to reach the top of the beans
3. Add Tony Chacheries (you may need to taste the beans as they cook and add seasoning)
4. Cover and cook beans on med high heat (they will be boiling) until most of the water is gone
5. Enjoy!

Pepper Jelly Pork Chops and Brussels Sprouts

Pepper Jelly Pork Chops

Ingredients
4 (3/4 inch think) bone-in pork chops
3/4 tsp ground pepper
3 tbsp butter, divided
3 tbsp olive oil
1 tbsp flour
1 large jalapeño pepper, seeded and minced
1/3 cup dry white wine
1 cup chicken broth
1/2 red pepper jelly

Directions
1. Season pork with salt and pepper. Melt 1 tbsp butter with olive oil in skillet. Add pork chops and cook 8 minutes, flip over and cook 10 minutes on other side. Remove from skillet.
2. Add flour and jalapeño to skillet. Cook, stirring constantly, 1-2 minutes or until flour is golden brown.
3. Add wine, stir to loosen particles from bottom of skillet. Cook 1 minute or until almost completely reduced.
4. Add chicken broth and cook 2-3 minutes or until mixture begins to thicken. Whisk in pepper jelly until melted and smooth. Cook 3-4 minutes. Remove from heat and stir in remaining 2 tbsp butter. Season with salt and pepper to taste. Add pork chops; turn to coat.

Brussels Sprouts with Pancetta and Potatoes


Ingredients
2 tbsp olive oil
1/2 pound pancett, chopped
1 lb small potatoes, chopped small
2 cups Brussel sprouts, halved
1/2 lb pearl onions, peeled
1/2 cup chicken broth
salt and pepper

Directions
1. Add olive oil to a large saute pan, heat on medium. Add pancetta to pan and cook until crispy. Remove pancetta and drain the half of the fat out of the pan.
2. Add brussel sprouts, potatoes, and onions to pan. Season with salt and pepper. Cook until slightly browned.
3. Add chicken stock. Cover and steam 3-5 minutes or until liquid has evaporated and vegetables are tender.

Garlic Cheddar Biscuits

Made these to go with my white beans and rice because I was out of corn bread mix. They were delicious. I will definitely be making these again.

Garlic Cheddar Biscuits
from Big Oven

Ingredients:
2 1/2 cups biscuit mix
1 cup cheddar cheese, shredded
3/4 cup milk
2 tbsp butter, melted
1/8 tsp garlic powder
1/4 cup butter, melted
1/2 tsp garlic powder
1/2 tsp dried parsley
dash salt

Directions:
1. Preheat oven to 400 degrees.
2. Combine biscuit mix with cheese, milk, 2 tbsp melted butter, and 1/8 tsp garlic powder in a medium bowl. Mix until well combined.
3. Drop approximately 1/4 cup portions of dough onto an ungreased cookie sheet.
4. Combine 1/4 cup butter with 1/2 tsp garlic powder, parsley, and salt. Brush mixture over the tops of unbaked biscuits.
5. Bake for 14-16 minutes or until tops are a light brown color.

Crockpot White Beans and Rice

I was really craving white beans and rice but didn't have the time to slave over a stove all day to make them from scratch. As I was researching recipes for white beans on the internet I came across a few that were done in the crockpot. So I decided to try it. I made this during the week and prepped everything (veggies and meat) the night before. All I had to do in the morning was throw everything in the crockpot. When I came home from work that evening dinner was ready and we had probably the best white beans I've tasted (besides my dad's maybe).

Crockpot White Beans and Rice
Ingredients:
1 12-oz bag of northern white beans
1 onion, diced
1 bell pepper, diced
3 stalks celery, diced
2 cloves of garlic, minced
1 ham hock
1 package andouille sausage, quartered
2 bay leaves
4-5 cups of water
seasoning to taste (onion powder, garlic powder, salt, pepper, Tony's)

Directions:
Soak beans in water overnight.
In the morning, drain beans. Add beans and all remaining ingredients to crockpot. I recommend going heavy on the seasonings since the recipe requires so much water.
Cook beans on low setting for 8-9 hours. If too watery, smash some of the beans on the side of the crockpot, then cook on high for another hour.
Serve over cooked white rice.

Italian Layer Dip

I got this idea from a teacher friend who makes a dip very similar to this. I changed the cheeses up a little to give it a little twist. This is great as an appetizer on Italian night!

Italian Layer Dip


Ingredients:
1 8-oz package of 1/3 less fat cream cheese
1 8-oz package of goat cheese
1/4 cup shredded Parmesan cheese (plus a little extra for top)
1/8 tsp garlic powder
1/8 tsp black onion
1 small jar of pesto
1 small jar of sun dried tomatoes, sliced

Directions:
In a small bowl combine all three cheeses, garlic powder, and black onion until thoroughly mixed. Spread mixture onto a medium sized plate or serving dish.
Spread pesto over cheese mixture
Sprinkle tomatoes on top of pesto.
Sprinkle reserved Parmesan cheese over the top of dish.
Serve with crackers or baguette slices.

Turkey Taco Salad

I was watching the Neely's the other day and watched them make this recipe with chicken. It looked delicious. One of those recipes where you wish we could at least have smell-a-vision! I ended up making this yesterday but used ground turkey instead of the chicken because the store I was at was out of ground chicken. Well, I was not disappointed. It was so tasty and I felt like I was eating healthy!

Turkey Taco Salad
adapted from Down Home with the Neely's

Ingredients:
2 tbsp olive oil
1/2 onion, finely chopped
1 red bell pepper, chopped
2 cloves garlic, chopped
1 small jalapeno, finely chopped
1 pound ground turkey (or chicken if preferred)
1 tbsp chili powder
1 tsp ground cumin
1 (15-oz) can kidney beans, drained and rinsed
season to taste (onion/garlic powder, tony chachere's, salt/pepper)

1/4 cup low fat yogurt
1/2 cup salsa

1 heat of romaine lettuce, chopped
1 cup cherry tomatoes, halved
1/2 cup tortilla strips
1/2 cup cheese (whatever kind you prefer)
1 small handful cilantro leaves (1/4 cup)
salt and pepper to taste

Directions:
1. Heat oil in large skillet. Add onions, bell pepper, garlic, and jalapeno. Saute until tender (3-4 minutes)
2. Add turkey and cook until browned, breaking up with spook as it cooks.
3. Add in seasonings and beans. Cook until warmed through.

4. Mix the yogurt and salsa together in a small bowl for the dressing


5. Toss the lettuce, cilantro, tomatoes, tortilla strips, and cheese together in a large bowl. Top with turkey mixture and dress with yogurt and salsa mixture. Enjoy!!