Stuffed Bell Peppers

Ingredients:

• 1/2 red onion
• 3 garlic cloves, minced
• 1 pound lean ground beef
• 1 cup carrots, shredded
• 2 (8 ounces) cans of tomato sauce
• 1/4 teaspoon ground thyme
• 1 teaspoon basil
• 1 teaspoon parsley
• 2 tablespoons Worcestershire sauce
• 1 cup white rice, cooked
• 5-6 red, yellow or orange bell peppers (depending on size)
• 1/3 cup Colby Jack cheese, shredded

Directions:
Preheat over to 375 degrees. Chop onion and add to hot, lightly-greased skillet. Saute with garlic. Add beef and carrots. Cook until beef is brown. Mix tomato sauce, spices and Worcestershire sauce. Add to cooked beef on stove. Stir in rice until well mixed. Take skillet off stove. Wash bell peppers, cut top off and clean out seeds inside. Spoon beef mixture into peppers and place in muffin tin to hold upright. Evenly sprinkle cheese on top. Roast for 30 minutes or until peppers are cooked and cheese is melted.

Rosemary Roasted Chicken & Potatoes

Ingredients:

• 2 teaspoons paprika
• 1 1/2 teaspoons crushed rosemary leaves
• 1 teaspoon minced garlic
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons olive oil
• 4 bone-in, skinless chicken thighs
• 1 1/2 pounds small red potatoes

Directions:

Preheat over to 425 degrees. Cut potatoes into medium-sized cubes. Mix spices and oil in large bowl. Add chicken and potatoes; toss to coat well. Place chicken and potatoes on foil-lined baking sheet. Roast for 30 minutes or until chicken is fully cooked {turning potatoes occasionally while cooking}.   

Simple Ground Beef Enchiladas

Ingredients:

• 1 lb lean ground beef
• 1 16-oz can of refried beans
• 8 medium-size flour tortillas
• 1 19-oz can of red enchilada sauce
• 2 cups Mexican-style shredded cheese

Directions:
Preheat over to 350 degrees. Brown ground beef and drain any excess grease. Mix with refried beans. Scoop into tortillas and spread lengthwise. Roll tortillas and place in 9x13 dish. Use all of beef/bean mixture and tortillas. Pour enchilada sauce over tortillas and top with cheese. Bake for 15 minutes or until cheese is bubbly. Garnish with shredded lettuce, chopped tomatoes and sour cream.

Turkey Kielbasa Bean Soup

Ingredients:

• 2/3 pound dry pinto beans
• 1 package (13oz) turkey kielbasa
• 1 cup chopped carrots
• 1 cup chopped onion
• 1 cup chopped celery
• 1/4 teaspoon cumin
• 2 bay leaves
• 1 teaspoon minced garlic
• 1 teaspoon dried parsley
• 1/2 teaspoon ground thyme
• 4 cups chicken broth
• 3 cups water

Directions:

Soak beans for 8 hours or more. Cut kielbasa into 1/2-inch pieces. Combine soaked beans and kielbasa with carrots, onion and celery in the slow cooker. Add cumin, bay leaves, garlic, parsley and thyme. Cover with chicken broth and water. Gently stir to mix. Cook on low for 8 hours. Serve hot!

 

 

 

 

 

Sweet Potato Fries

Ingredients:

• 1 large sweet potato
• 2 tablespoons olive oil
• 2 teaspoons dried basil

Directions:
Peel sweet potato and cross-cut into fries. Put inside ziplock bag; add olive oil and basil and shake to mix. Bake on an ungreased baking sheet for 10 minutes at 375 degrees; turn potatoes over and cook for another 10 minutes. Broil for an additional 2-3 minutes for crispy fries.

Zesty Slow-Cooked Barbecue Chicken

Ingredients:

• 4 frozen skinless, boneless chicken breasts
• 1 (12 ounce) bottle barbecue sauce
• 1/2 cup Italian salad dressing
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce

Directions:
Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low. Serve over rice or mashed potatoes.

Also makes a great barbecue chicken sandwich!

Special thanks to Cathleen Owens for this delicious recipe!

Baked Ziti

Ingredients:

• 1 pound ziti (or penne) pasta
• 1/2 large onion
• 1/2 pound lean ground beef
• 1 jar spaghetti sauce
• 6 ounces provolone cheese, sliced
• 1 1/2 cups sour cream
• 6 ounces mozzarella cheese, shredded
• 2 tablespoons parmesan cheese, shredded

Directions:
Preheat oven to 350 degrees. Grease 9x13-inch pan. Lightly grease large skillet and sauté onion until soft. Add ground beef and brown. Add spaghetti sauce and simmer for 15 minutes.

While cooking onion, bring a large pot of water to a boil and add pasta. Boil for 10 minutes or until pasta is al dente. Drain water.

Layer the 9x13-inch pan as follows: 1/2 pasta, provolone cheese, sour cream, 1/2 sauce mixture, remaining pasta, mozzarella cheese and remaining sauce mixture. Top with shredded parmesan cheese.

Bake for 30 minutes or until cheese is bubbly!