Stuffed Bell Peppers with Quinoa

The pic is not that great sorry. I made this last night and it's now our favorite stuffed pepper recipe. I love that the peppers are cut in half. A lot easier to eat. This is a simple, healthy meal. My kids loved it, woo hoo!

This recipe was adapted from I Heart Nap Time.

Ingredients:

6 red bell peppers, half length wise with ribs removed
1/2 cup quinoa 
1 pound of ground beef
1 small onion, diced
1-14oz can of diced tomatoes, drained
1-4 oz can of diced green chilies
1-14 oz can of black beans, drained and rinsed
1 TBS taco seasoning (I didn't have any so I added cumin, chili powder, onion powder and garlic salt, salt and pepper to taste)
Olive oil
1 cup mozzerella (I used colby jack)

Directions:

Heat olive oil in a large pan. Add onions and cook until translucent. Add ground beef. Cook until brown. Drain grease.

In a large saucepan add black beans, tomatoes, green chilies, water, quinoa, and seasonings. Cover and bring to a boil. Once it comes to a boil reduce to a medium heat and simmer for 15 minutes or until quinoa is done.

Heat oven to 375. Grease a 9x13 baking dish. Spoon filling into peppers cover with foil. Cook for 20 minutes. Top peppers with cheese, cover with foil and then cook for another 20 minutes.

Enjoy

Taco Cups

Ingredients:

1 1/2 tsp oil

1/2 lb ground beef

1 Tbsp taco seasoning

3/4 c. black beans

12 won tons

5 Tbsp + 1 tsp of queso dip or salsa con queso

1 c. salsa

1 cup Mexican cheese

Guacamole for topping

Directions:

Preheat oven to 375. Lightly spray muffin tins with cooking spray. 

In a pan heat oil and brown beef and taco seasoning. Add black beans.

Push one won ton in each muffin tin. 

Place a tsp of queso dip in the bottom of won ton. Then add a spoonful of the beef/black bean mixture. Place a tablespoon of salsa and then sprinkle with cheese.

Bake in oven for 18-20 minutes. Let stand for 5 minutes before eating. 

Hobo Meatball Stew

This recipe was adapted from Taste of Home. 

Ingredients

• 1 package of meatballs, 12 oz
• 1-1/2 teaspoons salt 
• 1/2 teaspoon pepper
• 4 medium potatoes, peeled and cut into chunks
• 4 medium carrots, cut into chunks
• 1 large onion, cut into chunks
• 2 cups water
• 2 cups ketchup
• 3  teaspoons cider vinegar
• 1 1/2 teaspoon dried basil
• 1 can of peas

Directions

• Place the potatoes, carrots and onion in a 3-qt. slow cooker; top with meatballs. Combine the water, ketchup, vinegar, basil, and salt and pepper; pour over meatballs.
• Cover and cook on low for 6-8 hours or until the vegetables are tender. During the last 15 minutes add the peas.
• We served this over rice. Very yummy. 
• Yield: 4 servings.

Stuffed Zucchini Boats

This was SO GOOD! My husband went on and on about it. It has a lot of flavor. So easy and good for you too. I hope you like it as much as we did. 
This recipe was adapted from Recipe Girl. 


Ingredients:

Three medium (8-inch) zucchini, ends trimmed, then cut in half lengthwise
1 tablespoon olive oil
1/2 cup finely chopped onion
3 medium garlic cloves, minced
3/4-pound Italian sausage
1/2 cup Parmesan cheese
1/2 cup mozzarella cheese
1/2 cup tomato-basil marinara sauce or spaghetti sauce (I used spaghetti sauce)
3 tablespoons chopped fresh basil
salt and pepper

Directions:

1. Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray. 

2. Use a small spoon to scrape out the insides of each zucchini half - the pulp. Don't scrape the zucchini all the way to the skin. Save the pulp and chop it.

3. Heat the olive oil in a large skillet over medium heat. Add the zucchini pulp, onion, garlic and sausage. Cook together 4 to 6 minutes, stirring often, until the onions are softened and the sausage is cooked through. Pour the mixture through a fine sieve to drain the excess moisture. Transfer the meat mixture to a medium bowl.

4. In a small bowl, mix the cheeses together. Remove two tablespoons of the cheese and set aside. Add the rest of the cheese to the meat mixture, along with the marinara sauce and basil. Add salt and pepper, as desired.

5. Divide the meat mixture between the hollowed out zucchini, filling and mounding into each one. Set the stuffed zucchini into the prepared pan and sprinkle the reserved cheese on top.

6. Bake 30 minutes, or until baked through and tender.

Nutritional Information per serving:
Serving size: 1 zucchini boat
Calories per serving: 241
Fat per serving: 13.5g
Saturated Fat per serving: 4.8g
Sugar per serving: 3.9g
Fiber per serving: 3.9g
Protein per serving: 19.2g
Cholesterol per serving: 51.6mg
Carbohydrates per serving: 12.2g

WW POINTS per serving:
Points Plus Program: 6 Old Points Program: 5

Source: RecipeGirl.com

Spaghetti and Meatballs

This recipe was adapted from

 http://www.ourbestbites.com/2009/04/spaghetti-and-meatballs/

We love this recipe. The meatballs are so good and flavorful. I did double this recipe. It made about 30 meatballs. I froze half of the meatballs for meatball subs. :)

Italian Meatballs:
1/2 lb. lean ground beef
1/2 lb. Italian sausage
1/4 c. dry bread crumbs
1/2 tsp. pepper
2 Tbsp. dehydrated onion
2 eggs, lightly beaten
2 Tbsp. freshly grated Parmesan cheese
1 tsp. basil
1/2 tsp. parsley
1-2 cloves garlic, minced
1 tsp. salt

Combine all meatball ingredients and mix in a medium size bowl.  Shape meat into balls, I used a cookie scoop and then rolled them in my hands to form a nice ball. 

 Broil  the meatballs until they start to brown. 

Sauce
1 large onion, chopped
4-5 cloves garlic, minced or pressed
Olive oil
2 28-oz. cans crushed tomatoes
16 oz. tomato sauce
1-2 Tbsp. sugar (to taste)
2 tsp. basil
1 tsp. Italian seasoning
Pinch of red pepper flakes
Salt and pepper to taste
Pinch of baking soda (to help neutralize the acid)

In a large pot, heat olive oil in a large skillet. Saute onions and garlic.  Add remaining sauce ingredients and combine well. Bring to a simmer and add meatballs. Simmer on low, about 25-30 minutes. 

Serve over spaghetti. 

Cherry Balsamic Short Ribs (Allrecipes)

Ingredients

• 3 pounds beef short ribs, trimmed
• salt and ground black pepper to taste
• 4 tablespoons olive oil, divided
• 1 onion, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 bulb fennel, sliced
• 1 cup Burgundy wine
• 3 sprigs fresh rosemary
• 8 sprigs fresh thyme
• 3 bay leaves
• 2 1/2 tablespoons beef demi-glace
• 4 cups chicken stock
• 1 cup cherry cola
• 1/3 cup balsamic vinegar
• 2 cups pitted frozen tart cherries, thawed
• 1 tablespoon butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sprinkle the short ribs with salt and pepper. Heat a heavy cast-iron pot or Dutch oven over medium heat until it just begins to give off wisps of smoke; drizzle in about 1 1/2 tablespoon of olive oil. Sear 3 ribs in the hot oil until golden brown on all sides. Heat pot until smoking hot again, drizzle in 1 1/2 tablespoon of olive oil, and sear the remaining ribs as before. Transfer ribs to a plate and set aside. Discard used oil.
3. Place remaining 1 tablespoon of olive oil in the pot over medium heat, and stir in the onion, celery, carrots, and fennel. Sprinkle with a pinch of salt, and cook until the vegetables are soft and the onions are translucent, stirring frequently, about 8 minutes. Pour in the Burgundy wine; scrape and dissolve all the browned flavor bits from the bottom of the pot. Bring the mixture to a boil, and cook until the liquid is reduced by half, about 10 minutes. Stir in rosemary, thyme, bay leaves, and demi-glace; stir well. Mix in the chicken stock, cherry cola, and balsamic vinegar. Push the short ribs into the vegetable mixture so they are about halfway covered; spread cherries over the ribs. Pour any meat juices over the cherries, bring the short ribs to a boil over medium heat, and cover.
4. Place the covered pot into the preheated oven, and cook until the meat is tender and falling off the bones, 3 1/2 to 4 hours.
5. Remove the ribs to a serving platter. Skim fat from the cherry sauce, and strain all the cherries, vegetables, and juices through a fine-mesh sieve into a bowl. Discard the solids, and return the liquid back to the pot. Bring to a boil, and cook the sauce over medium heat until thickened, about 10 minutes, stirring frequently; whisk in butter. Serve sauce over the short ribs.

Taco Ring (Pampered Chef)

Ingredients

• 1/2 lb (.2 kg). ground beef, cooked and drained
• 1 1.25 oz (35 grm) package taco seasoning mix
• 1 cup (225 ml) shredded cheddar cheese
• 2 tbsp (30 ml) water
• 2 8 oz (224 grm). pkgs. refrigerated crescent roll dough
• 1 med. green bell pepper
• 1/2 head lettuce, shredded
• 1 med. tomato, cubed
• 1 small onion, chopped
• 1/2 cup (125 ml) whole pitted black olives, sliced
• 1 cup (225 ml) salsa
• sour cream

Preparation

• Preheat oven to 375 degrees (200 C.).
• Combine meat, seasoning mix, cheese and water in 2 qt. batter bowl.
• Arrange crescent triangles in a circle on a 13" round baking stone, with bases overlapping in center and points to outside (there should be a five inch diameter circle in center).
• Using medium stainless steel scoop (approx. 2 T) spoon meat mixture over rolls.
• Fold points of triangles over filling and tuck under base at center (filling will not be completely covered).
• Bake 20 to 25 minutes or until golden brown.
• Using V-shaped cutter, cut off top of bell pepper.
• Place bell pepper in center of ring; fill with salsa.
• Mound lettuce, onion, tomato and olives around pepper.
• Using easy accent decorator, garnish with sour cream.
• Cut and serve.

Cheesy Enchilada Casserole (Recipe from Just Get Off Your Butt and Bake)

Ingredients
1 pound lean ground beef (90% lean)
1 large onion, chopped or season with Onion powder or minced onion
2 1/2 cups salsa
1 can (15 ounces) black beans or red kidney beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)
3/4 cup reduced-fat sour cream *Note: I used 1/2 cup
2 cups (4 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro

Directions
 
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the salsa, beans, dressing, sour cream, taco seasoning and cumin.
Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
The last & final layer should be a healthy dose of grated cheese.
Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

Tyler Florence's Meatloaf

 

Ingredients

• 1 onion, finely diced
• 2 garlic cloves, minced
• 2 bay leaves
• 2 red bell peppers, cored, seeded and finely diced
• 2 tomatoes, halved, seeded and finely diced
• 1/4 cup chopped fresh flat-leaf parsley
• 1 (12-ounce) bottle ketchup
• 1 tablespoon worcestershire sauce
• kosher salst and freshly ground black pepper
• extra-virgin olive oil
• 1 pound ground beef
• 1 pound ground pork
• 3 eggs
• leaves from 2 fresh thyme sprigs
• 3 slices white bread, crusts removed and torn into pieces
• 1/2 cup whole milk
• sea salt and freshly ground black pepper

Directions

Preheat the oven to 350 F.

Coat a skillet with a 2-count of oil and place over medium heat. Saute the onion, garlic and bay leaves for a few minutes to a base flavor. Throw in the red peppers and cook them for a couple of minutes to soften. Now add the tomatoes; adding them at this point lets them hold their shape and prevents them from disintegrating. Stir in the parsley, ketchup and Worcestershire; season with salt and pepper. Simmer the relish for 10 minutes to pull all the flavors together. Remove it from the heat; you should have about 4 cups of relish.

In a large mixing bowl soak the bread pieces in the whole milk. Set aside. In a separate large mixing bowl, combine the ground beef with the ground pork and mix well. Squeeze out the milk from the bread and add the bread to mixing bowl. Add the eggs, 1 cup of the tomato relish, and thyme; season with salt and pepper. Mix well with hands. To test, fry a small "hamburger" patty of the meatloaf until cooked; the patty should hold together but still have a soft consistency. Taste the patty for seasoning.

Take a small baking tray and line with parchment paper. Form the meat into a loaf shape on the tray and top with another 1/2 cup of the tomato relish.

Bake the meatloaf for 1 to 1 1/2 hours until the juices run clear and meat is tender -- it should spring back lightly when pressed. Remove the meatloaf from the oven and let it cool a bit before slicing. Serve with the remaining tomato relish on the side.

Shredded Beef Soft Tacos (For the Love of Cooking)

Ingredients:

Shredded Beef:

• 1-2 tsp olive oil
• 2 lb lean chuck roast (trim most of the outside fat off)
• Cumin, to taste
• Chili powder, to taste
• Paprika, to taste
• Oregano, to taste
• Coriander, to taste
• Sea salt and freshly cracked pepper, to taste
• 2 cups of beef broth (plus more if needed)
• 1 7 oz can of whole green chiles
• 1 jalapeño, seeded, de-veined, and chopped
• 6 cloves of garlic, minced

Preheat the oven to 300 degrees.

Heat the olive oil in a Dutch oven over medium high heat. Trim the outside fat off of the chuck roast. Season the chuck roast evenly with cumin, chili powder, paprika, oregano, coriander, sea salt, and freshly cracked pepper on both sides of the roast. Place them beef in the hot Dutch oven for 2-3 minutes on each side to sear the meat. Add the beef broth, whole green chiles, jalapeno, cilantro, and minced garlic. Place the lid on the Dutch oven and place into the oven for 2-3 hours making sure to check each hour to make sure you don't need to add more broth. The beef is done when the meat is tender and shreds easily with a fork. Carefully, remove any fat that you see in the beef then shred the beef using a fork.

Other Ingredients:

• Small flour tortillas
• Refried beans, warmed
• Lettuce, shredded
• Extra sharp cheddar cheese, shredded
• Grape tomatoes, halved
• Green onions
• Cilantro
• Roasted tomato salsa
• Guacamole

Heat the refried beans. Place the tortillas in a damp cloth and microwave for 20 seconds to warm up. Spread a bit of refried beans down the center of the tortilla then add some shredded beef followed by lettuce, cheddar cheese, tomatoes, green onions, and cilantro. Serve with salsa and guacamole. Enjoy!

Mango-Chipotle Pot Roast (Sandra Lee)

Ingredients

1 3- to 4-pound boneless beef chuck roast
1 tablespoon Montreal steak seasoning, McCormick®
1 package (16-ounce) frozen mango chunks, Dole®
2 medium red bell peppers, sliced into 1/2-inch strips1 medium onion, sliced
1 jar (16-ounce) chipotle salsa, Pace®
1 can (11.5-ounce) mango nectar, Kern's®
Hot cooked orzo or egg noodles (optional)
 

Directions

1. Sprinkle roast with steak seasoning.
2. In a 5-quart slow cooker, combine mango, bell peppers, and onion. Place roast on top of fruit and vegetables.
3. In a small bowl, combine salsa and mango nectar. Pour over roast.
4. Cover and cook on LOW heat setting for 8 to 10 hours.
5. Transfer roast and 1/2 of the mango and vegetables to a serving platter. Cover with aluminum foil to keep warm.
6. Transfer remaining mixture in slow cooker to a blender. Cover; place a kitchen towel over lid. Blend until smooth.* Serve with roast and reserved vegetables. Serve with hot cooked orzo or egg noodles (optional).

Mexican Pot Pie (Aimee)

Ingredients:

1 lb ground chuck
1 can pillsbury crescent rolls
1 can corn rinsed and drained
1 can black beans rinsed and drained
1/2 chopped onion
1/2 packet taco seasoning
1/2 packet ranch seasoning
1.5 cups 2 % shredded mexican cheese
1 10 oz can low-fat cream of mushroom soup
1/2 cup low fat sour cream
2 tb butter

Directions:
In a 9x9 glass baking dish, spray with pam and place half of the crescent rolls in the bottom, covering the bottom completely.
Brown ground beef and saute onion in pan. Add taco seasoing and ranch seasoning to meat. Season with salt and pepper if desired.

In a large glass bowl, stir together sour cream, and cream of mushroom. Then add corn and black beans (rinse and drain first). Add cooked ground beef to bowl and stir together. Add cheese and stir in. Pour mixture over crescent rolls in glass baking dish, then roll out the other 4 crescent rolls over the top to make the top crust. Pierce with a knife several times. Melt about 2 TB of butter and brush over the top. Bake at 325 for about 30-35 minutes.

The kids loved this meal and we served with cantaloupe.

Unstuffed Peppers (Rachel Ray)

Ingredients:

• 1 cup long-grain rice
• 1 pound mild italian sausage, casings discarded
• 2 green bell peppers, chopped
• One 10-ounce package white mushrooms, sliced
• 1 red onion, chopped

Directions:

1. In a large saucepan, bring 2 cups water, the rice and 1/2 teaspoon salt to a boil. Cover the pan, lower the heat and simmer until tender, about 40 minutes. Remove from the heat and let stand, covered, for 10 minutes; fluff with a fork. Meanwhile, heat a large skillet over medium heat. Add 1 tablespoon extra-virgin olive oil and the sausage and cook, breaking up the meat, until browned, about 5 minutes. Using a slotted spoon, transfer the sausage to the rice. Return the skillet to the heat and add 1 more tablespoon olive oil, the bell peppers, mushrooms and onion. Season with salt and pepper and cook until the vegetables are crisp-tender, about 5 minutes. Add the veggies to the sausage and rice and toss.

Coconut-Curry Beef (All You)

Ingredients

• 2  tablespoons  vegetable oil
• 2  pounds  beef chuck roast, cut into 2-inch pieces
• Salt
• 2  large onions, each cut into 8 wedges
• 4  cloves garlic, finely chopped
• 2  tablespoons  finely chopped fresh ginger
• 1  12-oz. can light coconut milk
• 2  tablespoons  packed light brown sugar
• 1  tablespoon  curry powder
• 1  teaspoon  cayenne
• 1  pint cherry tomatoes

Preparation

1. In a large skillet, warm oil over medium-high heat. Sprinkle beef with salt and brown on all sides, in batches if necessary, about 8 minutes total. Transfer to slow cooker along with onions, garlic and ginger.

2. Whisk together coconut milk, brown sugar, curry powder and cayenne and pour over meat. Cover and cook on low until meat is fork-tender, 4 to 5 hours. Stir in cherry tomatoes and let them warm and soften in stew for 15 minutes. Adjust seasonings and serve.

Creamy Ranch Taco Mac (Aimee's)

Ingredients:

1 1/4 Lbs ground turkey or beef
8 oz macaroni, or spirals, or rotini
1 onion chopped
1tb minced garlic
1 14 oz can diced tomatoes with mild green chiles
2 TB taco seasoning
2 TB ranch seasoning (from packet)
3 oz cream cheese
1/2 cup sour cream
1 cup cheddar cheese

Directions:

Cook pasta, drain but reserve 1/2 cup of pasta h2o
In large saute pan, brown meat, add onions and garlic. Add taco and ranch seasonings, salt and pepper to taste. Add diced tomatoes and cook on low-med about 5 minutes. Stir in sour cream and cream cheese. Add pasta and reserved pasta water. Stir and simmer 3 mins or so to thicken sauce and reduce liquid. If desired, top with 1 cup cheddar cheese

Sounds like yummy comfort food that the kids would like!

Paula Deen's Pot Roast

Ingredients

1 (3 to 4-pound) boneless chuck roast
1 teaspoon Paula Deen House Seasoning
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 cup thinly sliced onion wedges
3 cloves garlic, crushed
2 bay leaves
1 (10 3/4-ounce) can cream of mushroom soup
1/4 cup red wine
2 tablespoons Worcestershire sauce
1 tablespoon beef bouillon granules
3/4 cup water

Directions

Preheat oven to 350 degrees F.

Add the House Seasoning, salt and pepper to a small bowl. Rub seasoning into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster pan with meat and bay leaves.

Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.

Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.

Remove and discard the bay leaves.

*Cook’s Note: If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken it by adding 2 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly. 

I added carrots.  Ready to go into the oven! :)