Monday, July 29, 2013

Stuffed Green Peppers

6 green peppers, halved and seeds removed
1 lb Ground Turkey (or you can use ground beef)
1 15 oz can Organic Tomato Sauce (I used Kirkland brand)
2 cans Black Beans, drained and rinsed
**2 cups cooked Brown Basmati Rice
1 red onion, diced
4 cloves garlic, minced
1 Tbls heat safe oil (I used Grape Seed Oil)

Heat your oven to 300 degrees. In a pan, add oil. Cook ground turkey, onion and garlic. In a big pot of boiling water, add green peppers and par-boil for 2 minutes. Drain and set aside. In a big mixing bowl, add cooked meat, onion, garlic mixture. Add in beans, rice and tomato sauce. Mix together. Spoon mixture into halved peppers and set on a large greased cookie sheet. (I lined mine with tin foil) Place stuffed peppers on the cookie sheet. Bake for 30-40 minutes on 300. Enjoy :)

**1 2/3 cup water in a small pot. Bring to a boil. Add 1 cup brown Basmati Rice and 1 tsp of coconut oil, if you're feeling adventurous. ;)  Bring to a boil and then allow to simmer for 20-25 minutes.

Friday, May 31, 2013

Favorite Brown Rice Muffins

I love this brown rice muffin recipe!  Kind of a different idea to make your own flour out of rice.  Find it here

Wednesday, May 1, 2013

Sizzling Chicken Fajitas

2 pounds chicken breasts, cut into strips or pieces
1 red onion, cut into strips
1 green onion, cut into strips
4 cloves garlic, minced
1 red onion, sliced
1 8 oz box sliced mushrooms
1 packet taco seasoning

Garnish: (optional)
Mango Salsa
Sour Cream
Cooked Black Beans

Add chicken and garlic to skillet and sprinkle with taco seasoning packet. Cover and let cook for about 5 minutes on medium high/high. Stir and add in peppers and onions. Cover and let cook for another 5 minutes. Add in mushrooms and mix and cover and let cook for another couple of minutes. Serve on taco sized tortillas with your desired garnishes.

Wednesday, March 6, 2013

Winner Winner Chicken Dinner (Slow Cooker)

4 chicken breasts or thighs
2 8oz containers sliced mushrooms
1 can cream of mushroom soup
1 can cream of chicken soup
1 can french onion soup
3/4 cup parmesan
1/2 cup sour cream

In a bowl, combine soups, parmesan and sour cream. Stir. Add in mushrooms. Put in crock pot. Add chicken and cover with mixture. Set on low and walk away. :) Cook 4 hours on low. Pull chicken out and shred with two forks and add back in and stir. Enjoy. I put some rice in the rice cooker and served this over rice, along with some steamed carrots and garlic cheese bread. WINNER WITH THE KIDS!

Sunday, March 3, 2013

Sunday Dinner Creamy BBQ Chicken

4-6 chicken breasts
1 15 oz can tomato sauce
1/2 cup honey
4 Tbls pure maple syrup
1/2 cup vinegar
1/2 cup + 3 Tbls soy sauce
2 tsp mustard
2 tsp liquid smoke
1 cup plain greek yogurt
1/2 onion, sliced
3 cloves garlic, minced
4 Tbls cornstarch + a little water for thickening (optional)

In a bowl, combine tomato sauce, honey, maple syrup, vinegar, soy sauce, mustard, liquid smoke and greek yogurt. Stir until combined. Add in sliced onion and garlic. Pour over chicken breasts in a 9x13 casserole dish. Cover with tin foil and cook for 1 1/2 hours on 350 degrees.  If you want, place some sweet potatoes or baking potatoes around the casserole dish and they will cook right along with your BBQ Chicken. When it's done, transfer chicken to a plate and cover with foil. Pour sauce into a pot and bring to a boil. Add in some of the cornstarch mixed with water and stir until it's reached your desired consistency of gravy. You may or may not add all of the cornstarch/water. Enjoy!

Wednesday, February 6, 2013

Smothered Tacos

2 lbs ground turkey (or ground beef)
1 lg onion, chopped
2 cloves garlic, minced
1 (8 oz) can tomato sauce
1 packet Taco Seasoning
1-2 cans refried beans
Colby Jack Cheese
18-20 hard taco shells
1 can green enchilada sauce
Optional Condiments
chopped tomatoes
mango salsa (can be purchased at Costco)
sour cream

In a pan, brown the ground turkey with the onion and garlic. Add taco seasoning and mix well. Add tomato sauce and 1 can of refried beans. If you want more beans, add the second can. Mix well. Spoon mixture into taco shells and place into a 9x13 casserole dish, standing up. Sprinkle cheese and spoon/pour green enchilada sauce over the top of the tacos. Bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through. Remove from oven and add toppings of choice. 8-10 servings.
*My older two kids had 3 each and LOVED them!!

Thursday, August 23, 2012

Yummy Chicken and Bacon Fajitas

4 lg chicken breasts, cut into strips
1 lb sliced mushrooms
3/4 cup real bacon bits
1 lime
1 red pepper, sliced
1 yellow pepper, sliced
1 green pepper, sliced
1 lg onion, sliced
4 cloves garlic, minced
2 cans mild Rotel, drained
1 packet taco seasoning
1 tsp liquid smoke (optional)
salt and pepper, to taste
Tortillas (I used whole wheat Guerrero tortillas - taco sized)

In a skillet or Wok (that's what I used) add your chicken and saute on medium high. Add 1/2 a packet of taco seasonings, juice of 1/2 lime and some ground black pepper. Stir. Add in liquid smoke. Cook through and add your cans of rotel. Let simmer for 3-4 minutes. Drain off most of the liquid and add in your mushrooms and bacon bits. Cover and let simmer for 4 or so minutes. Put chicken in a bowl and set aside. With some of the liquid still in your pan, toss in vegetables and season with remaining taco seasoning and the juice of the other half of your lime. Saute until crisp tender and then add your chicken back in. Stir to combine and cover and let simmer for a couple of minutes.

Warm up some black or pinto beans and get out some sour cream, shredded cheddar and/or monterey jack cheese. Put some fajita mix on a tortilla with some cheese, beans, sour cream, cilantro, really whatever your heart desires and ENJOY!!