Stuffed Bell Peppers

 

Ingredients:

6 whole bell peppers

3 T. olive oil, divided

1 lb. lean ground beef

Salt and pepper, to taste

1 medium onion, chopped

3 cloves garlic, finely chopped

1 large zucchini, diced

4 Roma tomatoes, diced

2 c. Monterey Jack cheese, divided

Directions:

1. Preheat oven to 350° F.
2. Cut the tops off the peppers. 
3. Remove and discard the stems, then finely chop the tops; set aside. 
4. Scoop out the seeds and as much of the membrane as you can. 
5. In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. 
6. Add the beef, season with salt and pepper, and cook, breaking up the lumps, until the meat is cooked through. 
7. Remove to a plate.
8. Add the remaining tablespoon of olive oil to the pan. 
9. Add the onion and chopped peppers, and cook until they begin to soften, 3 to 4 minutes. 
10. Add the garlic and zucchini, and cook for another minute. 
11. Add the tomatoes and season with more salt and pepper. 
12. Cook until everything is heated through, then stir in the beef. 
13. Taste and adjust the seasonings. 
14. Stir in 1 ½ cups of the cheese. 
15. Place the peppers, cut-side up, in a baking dish just large enough to hold them upright. 
16. Fill the peppers with the meat mixture and top each with a sprinkle of the remaining 1/2 cup of cheese. 
17. Pour a small amount of water into the bottom of the baking dish. 
18. Cover with foil and bake for 30 minutes. 
19. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, 15 to 20 minutes more. 

Vegetable Beef Soup

 

Ingredients:

1 lb. beef stew meat

2 T. vegetable oil

1 c. onion, chopped

2 cloves garlic, minced

1 - 32 oz. container beef broth

1 - 14 oz. can diced tomatoes

1 qt. water

2 bay leaves

1 - 12 oz. package mixed vegetables

½ t. dried oregano

½ t. dried thyme

½ t. dried basil

Directions:

1. Trim the fat from stew meat and cut into 1-inch chunks.
2. Place meat in a large pot over medium heat with oil, onion, and garlic and cook, stirring, until meat is browned and onion is tender.
3. Add broth, tomatoes, water and bay leaves. 
4. Bring to a boil, then reduce heat, cover and simmer 1 hour.
5. Add vegetables, oregano, thyme, and basil and bring to a boil.
6. Reduce heat, cover and simmer until vegetables are tender; about 30 minutes.

Pineapple Chicken

 

Ingredients:

3 boneless skinless chicken breasts, cut into 1-inch pieces

2 t. vegetable oil

½ t. salt

1 t. pepper

1 red bell pepper, cut into 1-inch pieces

1 c. pineapple chunks (fresh or canned)

1 T. garlic, minced

½ t. ground ginger

½ cup pineapple juice

⅓ c. soy sauce

⅓ c. chicken broth

¼ c. hoisin sauce

¼ c. brown sugar

2 t. cornstarch

Warm Cooked Rice

Directions:

1. Heat the oil in a large skillet over medium heat. 
2. Add the chicken and season with the salt and pepper.
3. Cook the chicken for 4-6 minutes stirring occasionally until the chicken is cooked through. 
4. Add in the red bell pepper and pineapple and cook for 3-5 minutes until the pepper is tender.
5. In a small bowl, combine the pineapple juice, soy sauce, chicken broth, hoisin sauce, brown sugar, minced garlic, ground ginger and cornstarch. 
6. Whisk until all the ingredients are thoroughly combined.
7. Pour this mixture into the skillet and bring to a low simmer and cook for 1-2 minutes until the sauce has thickened. 
8. Remove from heat once the sauce has thickened.
9. Serve over warm, cooked rice.

Hamburger Wraps

Ingredients:

For the Wraps

1 lb. Ground Beef

4 Extra Large Tortillas

For the Filling

2 c. lettuce, shredded

1 c. tomatoes, diced 

Pickles

1 c. cheddar cheese (Optional)

For the Special Sauce

½ c. mayonnaise

¼ c. honey

2 T. yellow mustard

2 T. ketchup

1 T. lemon juice

1 t. brown sugar

1 t. apple cider vinegar

Directions:

1. In a skillet over medium heat, add the ground beef. Cook thoroughly, breaking it apart with a spatula until it’s no longer pink, about 7-10 minutes.
2. Use a separate pan or microwave to warm the tortilla wraps. This makes them pliable and easier to wrap, taking just about 30 seconds in the microwave.
3. Lay a warm tortilla flat and start layering your fillings: add a generous scoop of the cooked beef, followed by shredded lettuce, diced tomatoes, pickles, and a sprinkle of cheddar cheese.
4. Over the fillings, drizzle your special sauce. 
5. Carefully roll the tortilla tightly, folding in the sides to secure the fillings as you go. 
6. After rolling, slice the wrap in half. 
7. Serve immediately for a warm meal or wrap it in foil for meal prep to enjoy later.

Pork Street Tacos

 

Ingredients:

4 lbs. pork shoulder roast

1 T. chili powder

1 t. cumin

1 t. oregano

1 t. salt

1 t. pepper

¾ C. orange juice

¼ C. lime juice

4 cloves garlic, minced

1 small onion, quartered

Street taco tortillas

Cheddar  or mozzarella cheese, for topping

Salsa, for topping

Sour Cream, for topping 

Directions:

1. In a small bowl, combine chili powder, cumin, oregano, salt, and pepper. 
2. Rub the outside of the pork shoulder roast with the seasoning thoroughly.
3. In the slow cooker, combine orange juice, lime juice, garlic cloves, onion. 
4. Place pork on the top. 
5. Cook on LOW for 8 hours or HIGH for 4-5 hours.
6. Remove roast from slow cooker and shred. 
7. Return to slow cooker and heat for an additional 30 minutes.
8. Remove the pork from the slow cooker and place it on a baking sheet. 
9. Broil in the oven for 3-4 minutes to brown the edges of the pork.
10. To assemble the tacos lay a tortilla on a flat surface add the shredded pork and your favorite taco toppings.

Cheesy Garlic Chicken Wraps

 

Ingredients:

2 large chicken breasts, diced

1 T. olive oil

2 t. garlic powder

1 t. onion powder

1 t. paprika

Salt and pepper, to taste

1 C. shredded cheddar cheese

½ C. shredded mozzarella cheese

4 large flour tortillas

½ C. creamy garlic sauce (store-bought or homemade)

Fresh parsley, chopped (optional, for garnish)

Directions:

1. In a large bowl, mix the diced chicken with olive oil, garlic powder, onion powder, paprika, salt, and pepper until evenly coated.
2. Heat a non-stick skillet over medium heat. 
3. Add the seasoned chicken and cook for 6-8 minutes, until fully cooked and browned on all sides. 
4. Remove from heat and set aside.
5. Lay out the tortillas and spread a spoonful of creamy garlic sauce on each one. 
6. Top with the cooked chicken, then sprinkle with shredded cheddar and mozzarella cheeses.
7. Fold the tortillas over the filling and place them back in the skillet, cooking for 2-3 minutes on each side until the cheese is melted and the tortillas are golden brown.
8. Slice the wraps in half, garnish with fresh parsley if desired, and enjoy immediately!

Creamy Garlic Sauce

 

Ingredients: 

2 T. butter

2 T. all-purpose flour

3–4 cloves garlic, minced

1 C. heavy cream (or half-and-half for a lighter sauce)

½ C. chicken or vegetable broth

½ C. grated Parmesan cheese

1 T. fresh parsley, chopped

Salt and black pepper, to taste 

Directions:

1. Melt the butter in a skillet or saucepan over medium heat. 
2. Add the minced garlic and cook for about 1 minute, until fragrant and just beginning to turn golden.
3. Whisk in the flour and cook for another minute, stirring constantly, to form a paste. 
4. Slowly pour in the heavy cream and broth while whisking to prevent lumps. 
5. Bring the mixture to a simmer.
6. Reduce the heat to low and continue to simmer for about 5 to 8 minutes, whisking occasionally, until the sauce has thickened to your desired consistency. It should coat the back of a spoon.
7. Stir in the Parmesan cheese until melted and the sauce is smooth. 
8. Remove from the heat and stir in the fresh parsley. 
9. Season generously with salt and pepper to taste.