Stuffed Bell Peppers With Bleu Cheese Crumbles

One of the things I have tried to be more conscious of in my cooking is trying to cook with the seasons. You know, eating what's plentiful, and in season  at the grocery store or farmer's market, and incorporating that into your meal plans.

Lately, the bell peppers have been so gorgeous that they inspired me to make one of my favorite meals, stuffed peppers.

I like the flexibility of ingredients for stuffed peppers, and you can use turkey, or beef, or make them without meat if you like, too. And you can put veggies in them, from zucchini to tomatoes, to carrots.

For this version of stuffed peppers, I made them with healthy and yummy ground turkey. I put in lots of onions and chopped some mushroom to add to the meat mixture.

This really is an easy meal, and I like knowing that the red peppers are so healthy for you.

The tomato sauce on top of the peppers adds to their great taste, and makes them look good.

I have been a little obsessed with these bleu cheese crumbles lately from Trader Joe's, and have been finding all kinds of ways to use them.

Ground turkey can be a little bland for me sometimes, and so I added the crumbles to top the peppers, and I was pretty much in heaven. They added a delicious kick to the peppers, and I'll make this recipe again, using the bleu cheese crumbles.

Just add some delicious garlic bread and your favorite glass of wine, and you have an easy and delicious summer dinner to enjoy!


Recipe for Stuffed Bell Peppers with Bleu Cheese Crumbles

Ingredients:

3 large red bell peppers
1 pound of lean ground turkey
3/4 cup Panko bread crumbs
1 large egg
1/2 cup chopped onion
1/2 cup chopped button mushrooms
1 teaspoon salt
1 teaspoon pepper
2 tablespoons Italian seasoning
1 small can tomato sauce
3/4 cup bleu cheese crumbles, or top with the amount of your choice

Directions:

Preheat oven to 400 degrees. Grease a large baking dish with vegetable oil.

Wash and cut peppers in half. Cut off stems and remove seeds.

In a large bowl, combine turkey, bread crumbs, egg, onion, mushrooms, salt, and pepper. Pat meat mixture into each half of pepper. Put peppers into greased baking dish.

Spread each pepper with tomato sauce. Generously sprinkle Italian seasoning over peppers.

Bake in the oven for 45-50 minutes. Top with bleu cheese crumbles.


post by Patricia

Orange Pork Tenderloins With Caramelized Onions

I used to cook pork chops all the time, and I really like eating them a lot. But it's been a long time since I've cooked pork of any kind, so the other night I whipped up this delicious Simple Supper.

I think the thinner pork tenderloins work best for this dish, and they cook faster than the thicker kind. This recipe is super easy, and makes a great week night meal, but is also impressive enough for a dinner with friends. I made mashed potatoes and a green vegetable to go with it, but the sides you can serve with this is endless. It really is yummy!!

Orange Pork Tenderloins With Caramelized Onions

Ingredients:

8 thin sliced pork tenderloin
2 tablespoons olive oil
1 large red onion, thinly sliced
1 cup Pace Picante sauce
1/2 cup orange marmalade
2 teaspoons grated orange zest

Cooking Instructions:

1. Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. Add the pork and cook until browned on both sides.

2. Heat the remaining oil in the skillet over medium heat. Add the onion and cook about 15 minutes, until soft and browned.

3. Put the picante sauce, marmalade, and orange zest into the skillet and stir together with the onions.
Return the pork to the skillet. Reduce heat to low, and cook for 10 minutes.

Serves 4-6 depending on serving sizes.

Chicken and Rice Bake Recipe

This is a recipe that my family really loves, and I love how easy it is to put together. It uses two cups of cooked, cubed chicken. I try to have cubes of cooked and frozen chicken in the freezer, and this really helps to make this a quick meal for a busy weeknight dinner.

The black beans and tomatoes give it a healthy boost, and I'm finding that the kids will eat it as long as I don't add any hot sauce to the recipe, and serve it with corn muffins.

The leftovers, if there is any, can be put into a warm tortilla with salsa and sour cream the next day for a yummy lunch. And it's a great make-ahead recipe too. Just pop it back into the oven awhile and it still tastes great.

Recipe for Chicken and Rice Bake

Ingredients:

1-1/2 cups white or yellow rice
1 cup chopped onions
3/4 cup chopped green bell pepper
2 tablespoons olive oil
2 cups cubed, cooked chicken
1 (15 oz.) can black beans, drained
1 (10oz.) can diced tomatoes and green chilies
1 cup frozen corn
2 cups grated Mexican style cheese

Directions:

1. Preheat oven to 350°. Prepare rice according to package directions.
2. Meanwhile, sauté onion and bell pepper in hot oil in a medium skillet over medium heat 10 minutes or until tender.
3. Combine hot cooked rice, onion mixture, chicken, beans, corn, diced tomatoes and chiles, and 1- 1/2 cups cheese in a large bowl. Spoon into a lightly greased 3-qt. or 13- x 9-inch baking dish and sprinkle with remaining 1/2 cup cheese.
4. Bake, covered, at 350° for 30 minutes; uncover and bake 10 minutes or until cheese is melted.

Serves 6.

Sausage and Spinach Lasagna Made With Heinz Classico Family Favorites Pasta Sauce

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.

Whenever I need a dinner recipe that I know will be delicious and enough to feed everyone, I always make one of my family favorites, lasagna.

I like lasagna because you can vary the taste so much by just using different ingredients. The other night I made one of my favorite versions, lasagna made with Italian sausage and spinach.

This time I used Heinz's Classico Family Favorites pasta sauce. This sauce was so good that it reminded me of the homemade sauce my mom had always made. The perfect blend of spices and seasonings, with just a tiny hint of sweetness.

My seven year old grandson, Jayden, has really started to show an interest in cooking. We are all encouraging this because who knows, he could be the next reality show star chef, right?

Jayden helped me cook this dinner. We are practicing with this recipe because he and I are making a birthday dinner for his Mom (my daughter) next week. He's super excited about it, and so am I.

I picked up some jars of Traditional Classico pasta sauce when I was doing my grocery shopping at Walmart.

Unlike some really great tasting sauces, Classico is so reasonably priced that it helps me save money while I make healthy meals for my family. When I make my Italian sausage and spinach lasagna, the kids actually eat it without saying a word about the spinach. Usually they don't like spinach, so I'm really glad they will eat it in this dish.

The first thing you do is brown a pound of Italian sausage and chopped onion. I love Italian sausage and stock up on it when it's on sale. I find I use it in so many recipes, and lots of times I will use it instead of ground beef.

Then you add two bottles of the Classico sauce, bring it to a boil, and then let it simmer for ten minutes. This will really let the flavors of the sauce come out beautifully.

While we were cooking, I was already getting hungry for some of this lasagna, yum!!        

Jayden was in charge of helping me make the ricotta cheese and spinach filling. He's getting good at measuring ingredients, and excellent at stirring things.

I wish I had encouraged my five kids more in the kitchen. Somehow they all miraculously became good cooks all by themselves. There's nothing I love more than a dinner invitation to one of their houses. I love seeing them being creative in the kitchen, and then sitting down to eat what they cooked, with them.



So after we made the sauce and the ricotta cheese and spinach filling, it was time to put together the lasagna.

I had never used the no-cook lasagna noodles before, but a friend of mine told me they were great, so I used them here. I was a little skeptical but she's a fabulous cook, so I tried them in this recipe.

They turned out to be delicious, and really won me over. And it eliminates the big step of cooking the noodles when you make lasagna.

You can find Heinz Classico Family Favorites pasta sauce in the spaghetti sauce section at Walmart.

It also comes in Parmesan & Romano flavor, and with the Meat Sauce variety. You can use these sauces with so many recipes, and I see some great dishes coming out of my kitchen soon using all of these varieties.

I really love cooking with my grandchildren, and Jayden and I were very happy with the way our dinner turned out. Cooking with these delicious Classico sauces lets me make our #FamilyFavorites even easier to make.

Save money with this Heinz Classico coupon when you buy two jars of Classico Family Favorites!

Here is my recipe for my lasagna. It feeds 6-8 depending on how you slice it. And I always find it stretches further if you serve it with a green salad and warm garlic bread.

Recipe for Sausage and Spinach Lasagna

Ingredients:

1 pound Italian sausage
1 medium onion, chopped
2 jars (24 ounces each) Heinz Classico Family Favorites pasta sauce, Traditional variety
4 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups ricotta cheese
2 cups shredded part-skim mozzarella cheese, divided
9 no-cook lasagna noodles

Directions:

In a large skillet, cook sausage and onions over medium heat until meat is no longer pink, drain.
Stir in the sauce, garlic, basil and oregano. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes.

In a large bowl, combine the spinach, ricotta, and 1 cup of the mozzarella cheese.
Spread 1 1/2 cups meat sauce into a greased 13 x 9 inch baking dish. Top with 3 noodles. Spread
1 1/2 cups sauce to edges of noodles. Top with half of the ricotta mixture. Repeat layers. Top with remaining noodles, sauce, and mozzarella cheese.

Cover and bake at 375 degrees for 30 minutes. Uncover, bake 10-15 minutes longer, or until bubbly.
Let stand 10 minutes before cutting.

Enjoy!!







#CollectiveBias

Barbeque Beef & Bow-Tie Dinner

I'm always looking for great tasting meals that will appeal to grown-ups, and the kids, too. That's not always easy, and who wants to give the kids chicken nuggets all the time because they don't like the dinner you made?

This dish is easy to make, tastes delicious, and my grandchildren loved it. I paired it with big, hot buttery biscuits to complete the meal.

I'm a big fan of making a double batch of a recipe, and freezing half of it for later. This dish would be a perfect fit for doing this.

Recipe for Barbeque Beef & Bow-Tie Dinner

Ingredients:

1 pound lean ground beef
1 medium red bell pepper, chopped
1/2 cup yellow onion, diced
1 1/2 cups uncooked mini bow-tie pasta (mini farfalle)
2 1/2 cups beef-flavored broth
1/4 cup barbeque sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen corn, thawed
1 1/2 cup shredded cheddar cheese

Directions:

In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.

 Add bell pepper and onion, cook and stir 3 minute. Stir in pasta, broth, barbecue sauce, salt and pepper. Heat to boiling; reduce heat to medium-low. Cover; cook 15 minutes, stirring occasionally, until pasta is tender.

 Stir in corn and 1 cup of the cheese. Top with remaining 1/2 cup cheese. Cover; cook 3 to 4 minutes longer, until corn is hot and cheese is melted.

 

Makes 6 servings.                                                                    

                                                                                                                                                

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                        

Spinach Lasagna Rolls

This is a recipe that is easy, fast and super delicious. Even if the kids in the family don't like spinach, they just might eat this up like my grandchildren did, without even mentioning the veggie.

Pair it with a green salad, and warm garlic bread, and you have a meal that is great for a weeknight dinner.

This recipe is from the skinnytaste.com blog, where you can find lots of great tasting, low fat recipes.

 

Recipe for Spinach Lasagna Rolls

Ingredients:

9 lasagna noodles, cooked
10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
salt and pepper
32 oz tomato sauce
9 tablespoons (about 3 oz) part skim mozzarella cheese, shredded

Directions:

Preheat oven to 350 degrees.
Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle 1 cup tomato sauce on the bottom of a 9 x 12 baking dish.
Place a piece of waxed paper on the counter and lay out noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodles. Roll carefully and place seam side down in baking dish. Repeat with remaining noodles.
Ladle tomato sauce over the noodles in the baking dish and top each one with 1 tablespoon mozzarella cheese. Put foil over baking dish and bake for 40 minutes.

Makes 9 rolls.

Make Your Own Chicken Yakisoba Recipe

Chicken Yakisoba is one of my very favorite take-out dishes, and I usually buy it a couple times a month.

But at almost nine dollars a plate, it gets expensive. So I decided to try making it at home, and I was very happy with the results. Super yummy!!

As you can see, this recipe makes a nice family sized portion. Pair it with rice, or eggrolls, and it makes a delicious dinner.

The recipe comes from the Budget Bytes blog, and comes with lots of great step-by-step photos.

If you love Chicken Yakisoba as much as I do, and you want it to be budget friendly, try this recipe, and I think you'll love it!!

Zesty Chicken Chili

I always think that you can never have enough chili recipes, and I love eating chili year-round, not just when it's cold outside.

Lots of people prefer a beef chili, and though I love that too, this chicken chili is a nice change. It isn't real spicy, so if you'd like more heat, I suggest you sprinkle in some red peppers flakes when it's done.

This recipe makes six generous dinner size portions, and paired with hot buttered corn bread, it's an easy, and delicious meal.

Recipe for Zesty Chicken Chili

Ingredients:

3 tablespoons olive oil
4 skinless, boneless chicken breasts cut into cubes
4 teaspoons chili powder
2 teaspoons ground cumin
1 large onion, chopped
1 medium green pepper, seeded and chopped
1 can (10 3/4oz.) condensed cream of chicken soup
1 cup water
1 1/2 cups frozen corn
1 can (15oz.) diced tomatoes, drained
2 cans (15oz. each) cannellini beans, rinsed and drained
1/2 cup shredded cheddar cheese

Directions:

Heat oil in large stockpot over medium-high heat. Add chicken, chili powder, cumin, onion and pepper, and cook until chicken is cooked through and vegetables are tender, stir often.
Stir soup, water, corn, tomatoes, and beans into pot and heat to a boil. Reduce heat to low.
Cover and cook 10 minutes, stirring occasionally. Serve in bowls, sprinkled with shredded cheese.

Chicken and Bacon Alfredo Casserole

Casseroles are one of my favorite dinners to make. They are usually pretty easy to put together, and when they are combined with a simple salad and warm bread, you have a delicious meal.

This chicken casserole has bacon in it, and makes it all the more yummy. Who doesn't love bacon, right??

I made this on a busy weeknight, and my family loved it. The recipe is simple, and while it was baking, I made a salad with red onions and Italian dressing. So good!!

Chicken and Bacon Alfredo Casserole

Ingredients:

6 strips bacon
2 1/2 cups uncooked penne, or tube shaped pasta
2 small skinless chicken breasts, cooked and cut into bite-sized pieces
1 16 oz. jar alfredo sauce
2 cups shredded mozzarella cheese
1 cup cooked green beans
1/2 cup chopped green onion
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper

Directions:

Fry the bacon until crisp, let drain on paper towels.
Preheat oven to 375 degrees. Cook pasta as directed, drain, and place into a large bowl.
Add the bacon, chicken, green beans, green onion, alfredo sauce, and 1 cup of the mozzarella cheese.
Stir together until mixture is well combined. Season with salt, pepper, and garlic salt.
Put mixture into a greased 9x13 baking dish, and sprinkle with remaining cup of cheese.
Bake for 25-30 minutes.

Serves 6.


Enjoy!!

Butternut Squash and Black Bean Enchiladas

I don't know about you, but every time I eat enchiladas, they have meat in them. Either chicken or beef, and I do like them that way.

But I have been seeing so many people talk about how fabulous and delicious butternut squash is that I decided I would try it, along with black beans, in some enchiladas.

This recipe is now a favorite of mine, to make again and again. It is really good, hearty and filling, with a sweet tang from the squash. And it passed a huge test when my son-in-law the true enchilada lover, said it was great and asked for seconds.

Recipe for Butternut Squash and Black Bean Enchiladas

Ingredients:

1 cup red enchilada sauce
2 tablespoons olive oil
2 1/2 cups butternut squash, cut into I/2 inch cubes
1 teaspoon salt
1 teaspoon black pepper
3 cloves garlic, minced
1 jalapeno pepper, seeded and diced
10 oz. can Rotel tomatoes with green chilies
1 1/2 cans black beans, rinsed and drained
1/4 cup cilantro
1 teaspoon cumin
1 tablespoon chili powder
1/2 cup water
10 regular or whole wheat flour tortillas
1 cup shredded Mexican cheese
4 tablespoons chopped green onion

Directions:

Preheat the oven to 400°F. Place 1/4 cup enchilada sauce on the bottom of a large rectangular baking dish.

Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed butternut squash, Rotel tomatoes, black beans, water,  cilantro, cumin and chili powder, salt, and pepper. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 minutes.

Place about a generous 1/3 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling. Top with remaining enchilada sauce and cheese.
Cover dish with foil and bake until heated through, and cheese is melted, about 15 minutes.
Top with green onions and serve.

Enjoy!!

A Healthy Dinner, Pasta With Ground Turkey and Broccoli

I have to confess that I haven't had much luck staying away from all the holiday goodies lately.

I've been making cupcakes, and cookies and fudge lately, and sampling everyone else's yummy food and treats, and I'm beginning to feel the effects.

I need to bring in some healthy eating during the holidays, and not just indulge in heavy holiday meals.
This great tasting recipe for Pasta With Ground Turkey and Broccoli is just what I need to eat better and feel better. It's easy to put together, and the ground turkey is readily available at your grocery store.

I first published this on Popcorn and Pearls, but it's delicious enough to share it here, and I'll be making this again tonight.