Unstuffed Stuffed Bell Pepper Casserole

My sweet neighbor brought me some bell peppers from her garden.  I thought I would make my Stuffed Bell Pepper recipe, but wanted to try something new--my Unstuffed Stuffed Bell Pepper Casserole was born! 

Unstuffed Stuffed Bell Pepper Casserole

1 Tablespoon Grapeseed oil (can use olive oil)
2 cups diced bell pepper (about 3 medium peppers)
1 cup diced onion (a medium onion)
1/2 Tablespoon minced garlic
1 pound ground beef (I use the lean)
1-11/2 Tablespoon Italian seasoning
1 teaspoon salt
1/8 teaspoon pepper
1 (14.5) oz. can petite diced tomatoes
3 cups cooked rice (I used white but can use brown)
1 cup mozzarella cheese, divided
1/4 cup Parmesan cheese, divided

In a large frying pan, saute bell peppers, onion, and garlic in the grapeseed oil on medium high until soft (about 5 minutes).  Add the ground beef (I put a little salt, pepper and garlic  powder on the meat).  When cooked drain any excess liquid from pan.  Add the Italian seasoning, salt, pepper, diced tomatoes, rice, 1/4 cup mozzarella cheese and 1/8 cup of Parmesan cheese.  Mix well.  Put in a 9x13 baking dish and top with the remaining cheese.  Bake at 350 degrees, covered, for 25 minutes.  Uncover and bake another 5 minutes. Enjoy!

**3/4 cup uncooked long grain rice made 3 cups cooked rice.

How to make white long grain rice: 
(Use double the water to the rice.  For 3/4 cup rice, use 1 1/2 cups water.  For 1 cup rice use 2 cups water.)
Put water in a pot and add some salt and butter.  Bring to a boil.  Add rice, stir, cover pot and cook on low for 20 minutes.  After 20 minutes, remove from stove and let sit about 5 minutes.  Your rice should be perfect!

Easy Baked Tilapia with Broccoli

Sometimes I feel like I just don't have enough time in the day.  Do you ever feel that way?  Making dinner can be so hard and time consuming, especially when I have been running around like a chicken with its head cut off.  So here's something quick and easy to make just for those crazy kind of days.  By the way, my husband loved the dinner and thought I spent a lot of time preparing it just for him.  I just smiled and nodded my head.  It will be my little secret!

Easy Baked Tilapia with Broccoli

4 frozen tilapia fillets (They don't have to be frozen.  I just never think ahead!)
1 teaspoon lemon juice, divided
1 tablespoon butter
14-16 oz. package frozen broccoli
Salt, pepper, garlic powder, paprika to taste

Preheat oven to 375 degrees.  Spray a 9x13 baking dish with Pam.

If tilapia is frozen, rinse with water to remove any frozen ice on the fish.  Pat dry and place in the bottom of the baking dish.  Sprinkle 1/4 teaspoon lemon juice over each fillet.  Season to taste with salt, pepper, and garlic powder.  Dot each fillet with butter and sprinkle paprika on top.  Arrange frozen broccoli around the fillets and season lightly with salt and pepper.  Cover dish with aluminum foil and bake 25 - 30 minutes. 

**You can use other frozen vegetables if you'd like.  Cauliflower and broccoli is good too.

Crock Pot Chicken and Mushrooms

You know I love mushrooms and my family loves chicken.  This is a great crock pot recipe that combines them both.  It is so delicious and with a crock pot anything is easy.  My family loved it.

Crock Pot chicken and Mushrooms

4 boneless, skinless chicken breasts

2 (8 oz.) packages of fresh mushrooms (I used white, button mushrooms)
1/4 cup butter
1 package of dry Italian salad dressing mix
1 can golden mushroom soup
1/2 of 8 oz. tub of chive and onion cream cheese

Slice mushrooms and put in bottom of crock pot.

Salt, pepper and garlic salt the chicken.  Spray a pan with Pam and brown the chicken breasts. (You really don't have to do this but my husband likes the chicken to look more browned.)  Put on top of mushrooms in crock pot.

In a sauce pan,m melt butter and add Italian dressing packet, soup and cream cheese.  Mix together until smooth and combined.  Put on top of chicken breasts.  Mixture is thick, so you many need to spread it on top on chicken breasts.

Put top on crock pot and cook on low for 5 - 6 hours.  Serve with rice or pasta. 

**I served the chicken with rice and used the sauce as gravy. 
  Btw, as it cooks, your home will smell yummy!

Crock Pot Corned Beef and Cabbage

We spent St. Patrick's Day in Charleston with my sister.  She wanted some corn beef and cabbage.  I suggested that we make our own.  I had found a recipe in a local magazine I wanted to try.  It was delicious!  Much better than going out to eat.  You'll have to try this recipe next St. Patrick's Day.

Crock Pot Corned Beef and Cabbage

1 small cabbage (cut into chunks)
1 onion (cut into eighths)
1 corned beef brisket (do not use packet of spices)
1 quart apple juice
1 cup brown sugar
1 teaspoon prepared mustard
2-3 small red potatoes (cut in half)
Baby carrots (as many as you want)

Place all ingredients in a large crock pot.  Stir to mix.  Cook on low for 8 hours.  When done, remove meat and slice thinly across the grain.  Serve with vegetables and some of the liquid.

Curry Chicken

Our family eats a lot of chicken, so I'm always looking for good chicken recipes.  Here is an easy chicken recipe that I think your family will enjoy.  My family loved it--and it is pretty healthy, no processed soups,etc.

Curry Chicken

Chicken thighs
1 cup orange juice
1/4 cup brown sugar
2 teaspoons curry powder
pepper to taste

Put orange juice, brown sugar, and curry in a saucepan and bring to a boil.  Mix until blended.  Put chicken thighs in a baking dish and pour mixture over the chicken.  Add pepper to taste.  Bake covered at 375 degrees for 1 hour, then uncover and bake additional 20-30 minutes to brown.

**Serve with rice and use broth as gravy.  Bon Appetite!

Hearty Turkey Noodle Soup

Hope everyone had a great Thanksgiving.  Leftover turkey?  Here is a delicious turkey noodle soup your family will love.  If you don't have any leftovers, just use chicken instead.  Of course, then it will be chicken noodle soup :-)

Hearty Turkey Noodle Soup

2 teaspoons chicken bouillon
3 cups chicken broth
2 cups chopped carrots
2 cups chopped celery
3/4 cup chopped onion
2 1/2 oz. (about 4 cups) cooked noodles
2 cans cream of chicken soup
1/4 cup evaporated milk or 1/2 cup whole milk
2 -3 cups diced turkey (or chicken)
Salt and pepper to taste
1/2 tsp poultry seasoning (optional)
1 Tablespoon parsley (optional)

Heat chicken broth and bouillon together.  Add carrots celery and onions.  Simmer until vegetables are tender.  Mix cream of chicken soup and milk together, then add to soup mixture.  Add chicken and noodles.  Salt and pepper to taste.  Umm, Umm Good! 

Cabbage Soup with Meatballs

It's getting to be soup weather, so here is a great recipe to share with your family.  It is so good and I love the meatballs in it.  It has a little sweet and sour taste.  I have already made it three times.  My family loves it!

Cabbage Soup with Meatballs

3 lb. cabbage (one head)

1 (16 oz) can tomatoes

3 cups water

2 (8 oz) cans tomato paste

½ cup vinegar
½ cup brown sugar
1 tsp. salt
¼ tsp. pepper
large onion

Meatballs

1 ½ - 2  pounds ground beef

1 egg
¼ cup quick oats
1 small onion, grated
Salt and pepper to taste

Soak cabbage in hot water for about 5 minutes.  Slice onion and place in bottom of large pot (4-6 qt).  Shred cabbage and place in pot together with tomatoes, water, tomato paste, vinegar, brown sugar, salt and pepper.  Bring to a boil.

Meanwhile, mix meat mixture and form into balls.  Place meatballs on top of cabbage soup and bring to a second boil.  Cover and simmer for 2 hours. 

Eggplant Pizza

Here is another eggplant recipe that I tried.  I really loved it and again, I'm not an eggplant eater.  I left the skin on, but it was a little tough.  Next time I'll peel the eggplant.  But I loved it.  Tasted just like a pizza to me, and you can put on whatever toppings you like.

Eggplant Pizza

Eggplant
Mozzarella cheese
Pizza sauce or marinara sauce (I used marinara sauce)
Desired toppings

Slice eggplant in 1/2 inch rounds.  Place on paper towel and salt lightly to draw out the water for about 20-30 minutes.  Blot dry with paper towel.

Put eggplant on greased baking sheet.  Put sauce, then cheese and any other desired topping on each round. 

Bake at 400 degrees about 15 minutes or until cheese is bubbly and melted

**I only put cheese on top (added some grated Parmesan), but can't wait to try pepperoni or mushrooms :-)  Getting hungry just writing about it!

Gluten Free Meatballs

I wanted to make something delicious for my niece in Charleston, but it had to be gluten free.  So I took some of may favorite recipes and made them gluten free.  Here is my favorite meatball recipe using gluten free ingredients.  They are really good!

Gluten Free Meatballs

2 pounds ground beef
3/4 cup gluten free quick oats
1 cup almond milk
3 Tablespoons of minced onion
1 1/2 teaspoon salt
1/4 teaspoon pepper

Sauce:
1 cup ketchup
2 Tablespoons sugar
3 Tablespoons white vinegar
2 Tablespoons Worcestershire sauce
5 Tablespoons minced onion
Dash of Tabasco

In a large bowl mix together the ground beef, oats, almond mild, 3 Tablespoons minced onion, salt and pepper.  Roll into meatballs (I measure about 1/4 cup mixture per meatball).  Will make about 16 meatballs.  You can make them smaller if you'd like.  Refrigerate them for about 30 minutes to get them firm.

Preheat oven to 350 degrees.  Put about 2 Tablespoons of canola oil in a large skillet over medium high heat.  Brown meatballs until browned. (It doesn't have to be cooked all the way because it will cook in the oven.)  Put in a 9 x 13 pan.

Mix all ingredients for the sauce and pour evenly over the meatballs.  Bake for 45  minutes or until bubbly and hot.

**I found that if I grated a large onion it was enough for the meatballs and the sauce.

Penne Pasta with Shrimp and Baby Spinach

Hey, today's my anniversary!  Larry and I have been married 43 years.  And it's my good friend's birthday.  Happy Birthday, Lynn!  Let's celebrate with a declicous shrimp and pasta dish.

Penne Pasta with Shrimp and Baby Spinach

1 (12 oz.) package of penne pasta (regular or whole wheat)
3 Tablespoons olive oil (I used a little less)
3 garlic cloves, minced
1 1/2 - 2 pounds pre-cooked shrimp, THAWED
1 cup frozen peas
6 oz. fresh baby spinach (or baby arugula)
8 oz. crumbled feta
salt and pepper to taste

Cook pasta.  

While pasta is cooking, heat olive oil in a large skillet over medium heat.  Add garlic and saute' until fragrant (about a minute).  Add shrimp and cook until heated through (about 2 minutes).  Add peas and cook about 1 minute longer.  Remove from heat.

Drain pasta and put back in pot and add shrimp mixture.  Add baby spinach and toss until the spinach wilts.  Add feta and toss until evenly mixed.  Salt and pepper to taste.

**You can also add some sun dried tomatoes straight from the jar!

Easy Breezy Vegetable Soup

Has it really been since February 12, 2013, that I have shared a recipe.  I do have an excuse--promise!  On February 13, 2013, I was at Institute and tripped on some chairs.  I caught my fall, but almost crushed one of the students.  When I came home, I decided to check myself to see if I might have bruised myself.  As I checked, I found a lump in my breast and you can guess the rest of the story.  I was diagnosed with stage 2 breast cancer and started chemotherapy on March 5, 2013.  I'm doing good and know it's in the Lord's hands.  In the meantime I do have lots of recipes to share.  Cancer can't stop me from cooking!  I'll start out with something a little healthy.  This is my sister's easy vegetable soup, and it is delicious.

Easy Breezy Vegetable Soup

1 pound ground beef or ground turkey
2 onions, chopped
2 cans diced tomatoes
1 package frozen lima/butter beans (I like the baby ones)
1 package frozen corn
1 package frozen cup up okra
Salt and Pepper to taste
2 Tablespoons sugar
2 cans water
2 beef bouillon cubes

Brown meat in a little oil.  Add onions.  Cook until onions are soft.  Add tomatoes and seasoning.  Add all the vegetables and 2 cans of water.  Bring to a boil and simmer until vegetables are done. (My sister simmers hers for about 1 1/2 hours.)

Serve with cornbread.  Also good served over rice.(You know us Southerners--we love rice!)

I personally did not like so much the corn. Mainly because corn doesn't like me :-)  I would only put in 1/2 the package of corn.  You could also add other veggies that your family might like.  It is really delicious soup and doesn't take much time to prepare.  Yes, I like quick and easy and this soup is both!

Crock Pot Pork Chops

So let's start the new year with a delicious crock pot recipe.  I've already made it twice!  I think this one will be one of my favorites.  Really easy--Really good!

Crock Pot Pork Chops

6 lean boneless pork chops
1/2 cup flour
1 tablespoon salt
1 (10 oz.) can chicken and rice soup
1 1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
2 tablespoons oil

In a bowl mix together the flour, salt, dry mustard and garlic powder.  Coat pork chops in the flour mixture and brown in oil in a skillet.  Place browned pork chops in the crock pot.  Pour undiluted soup on top of pork chops and cook for 6 - 8 hours on low.

**The soup makes a delicious gravy that I put on top of rice.  My mouth is watering just thinking about it!

Sweet Baby Ray Crock Pot Chicken

I found this great crock pot barbeque chicken recipe and just had to share it.  It is so delicious.  Can't wait to make it again!

Sweet Baby Ray Crock Pot Chicken

4 - 6  boneless skinless chicken breasts
1 small bottle Sweet Baby Ray Barbeque sauce
1/4 c white vinegar
1/4 c brown sugar
1/2 - 1 tsp. garlic powder

In a small bowl mix together the barbeque sauce, vinegar, brown sugar and garlic powder. Put chicken (I added a little bit of salt and pepper to the chicken first) in the crockpot and pour the sauce over it.  Cook on low for 4-6 hours.

Now, how easy is that!  And the Sweet Baby Ray Sauce makes it so yummy!

Maple Dijon Chicken

I found another chicken recipe that my family really liked.  I think I found it on Pinterest, but not sure.  I need to keep better track as to where I find my recipes :-)

Maple Dijon Chicken

4 - 6 boneless, skinless chicken breasts
1/2 cup dijon mustard
1/4 cup maple syrup
1 Tablespoon red wine vinegar
Salt, pepper, garlic powder
Rosemary

Preheat oven to 400 degrees.  Place chicken in a 9 x 13 baking dish sprayed with Pam.  Sprinkle chicken with salt, pepper and garlic powder to taste.  Mix the mustard, syrup and vinegar in a bowl or cup and pour over chicken.  Sprinkle rosemary on top.  Bake about 45 minutes until done.

Ranch Chicken

Lately I've been searching the Internet for some easy Weight Watcher meals.  Yes, I back trying to lose those extra pounds I gained this summer.   I don't remember where I found this recipe but it is definitely easy and absolutely delicious!  One 4 ounce chicken breast is only 5 points.

Ranch Chicken

4  (4 oz.)skinless, boneless chicken breasts
1/2 cup fat free sour cream
1 cup cornflakes, crushed
1 packet of dry Ranch Dressing mix

Preheat oven to 350 degrees.  Spray a 9 x 13 baking dish with non-fat cooking spray.

In a large Ziploc bag, put the crushed cornflakes and Ranch Dressing mix.  Set aside.  Salt and pepper the chicken to taste.  Coat both sides of each chicken breast with sour cream. One by one, put coated chicken in the bag of seasoned cornflakes and gently shake until well coated.  Put chicken in the baking dish and lightly spray some cooking spray on top of the coated chicken.  Bake at 350 degrees for 1 hour.

Cheesy Nacho Chicken Rotini

I love when I find a good recipe while browsing through a magazine at the doctor's office.  This was in Better Homes and Gardens and I've seen it in other magazines as well.  It is so easy and it uses the Rotel tomatoes and Velveeta cheese I love in my Nacho Cheese Dip recipe.  I think it tasted even better the next day and I even liked it cold. 

Cheesy Nacho Chicken Rotini

4-5 boneless, skinless chicken breasts, cut into 1 inch pieces
2 cups water
3 cups rotini pasta, uncooked
1 package (16 oz.) frozen broccoli, cauliflower, carrot blend
1 can (10 oz.) Rotel diced tomatoes and green chilies, undrained\
1/2 pound Velveeta, cut into 1/2 cubes

Spray a large skillet with cooking spray.  Cook and stir chicken on medium-high until no longer pink (about 5 minutes).
Stir in water and bring to a boil.  Add pasta and stir.
Cover and simmer on medium-low heat 10 minutes or until pasta is tender.  Add remaining ingredients and stir.
Cook, covered for 5-10 minutes or until Velveeta cheese is completely melted and vegetables are crisp-tender.  Stir frequently.

Leila's Swiss Chicken

The other day when I was looking through some of my old cookbooks to find something to make for dinner, I found a piece of paper with this recipe written on it.  It was a recipe I got probably 15 years ago from my dear friend, Leila, who lives in Utah.  I remembered how delicious it was and decided to make it.  Wow!  It was not only delicious, but it brought back wonderful memories of a special family who we will love forever.

Leila's Swiss Chicken

6 - 8 boneless chicken breasts
6 - 8 slices of deli sliced Swiss cheese
1 can cream of chicken soup
1/2 cup water
1/2 - 1 package Pepperidge Farm Herb Seasoned Stuffing Mix
1/2 - 1 stick melted butter

Place chicken breasts in a baking pan and layer cheese slices over each breast individually.  (I did put salt, pepper, and garlic powder over chicken before I put on the cheese.)

Mix soup and water.  Drizzle over each breast, covering all.

Crush the stuffing and mound over each breast

Drizzle melted butter over each breast and bake at 350 for 50 - 55 minutes.

Marinated Braised Beef Brisket

Okay!  Okay!  I know you're tired of looking at the picture of my wheat pancakes.  So here is a recipe you can sink your teeth in.  Of course I got it from one of my favorite recipe books, The Pioneer Women Cooks.  I usually make my mom's brisket, but I decided to try Ree Drummond's braised brisket recipe and it was delicious.  My family really enjoyed it.  And so will you.  But be sure to plan ahead--brisket has to marinate at least 24 hours before cooking.

**I only cooked a 4 pound brisket so I halved the recipe. 

Marinated Braised Beef Brisket

2 cans beef consomme (not beef broth), 10.5 oz. cans
1 1/2 cup low sodium soy sauce
Juice of 2 lemons
5 garlic cloves, chopped
1 Tablespoon liquid smoke (optional)  I didn't use this. 
1 brisket (7 - 10 pounds), untrimmed  I trimmed mine a little bit.  Can't stand all that fat.

In a roasting pan, combine the first 5 ingredients.  Place brisket in pan, fat side up.  Ladle some of the liquid on top.  Cover tightly with foil and place in the refrigerator to marinate for 24 - 48 hours.

When you're ready to make the brisket, put into a 300 degree oven and cook for about 40 - 50 minutes per pound.  When the meat is fork tender, place on a cutting board.  Cut away the slab of fat from the top of the meat.  Then slice against the grain.

Now, put the sliced meat back into the pan, juice and all.  Cover with foil and place in the oven to warm up.  Serve.

And as Lee Drummond says, "It's a major crowd pleaser!"

Uncle Alan's Mock Crab Vegetable Medley

I didn't know this, but my brother-in-law, Alan, is a great cook.  He makes this mock crab vegetable dish that is so good.  He made it up himself.  I'm impressed!

Uncle Alan's Mock Crab Vegetable Medley

1 onion, chopped

1 green bell pepper, chopped

Olive Oil

fresh mushrooms

1 - 2 teaspoons minced garlic

1 - 2 packages imitation crab (pull apart)

1 Tablespoon lemon juice

fresh tomatoes

Parmesan cheese
salt and pepper to taste
pasta

In olive oil, saute the onions, bell pepper, mushrooms, garlic, salt and pepper until tender.  Add the imitation crab and juice.  Simmer until the crab is fork tender.  Add fresh tomatoes and remove from stove.  Garnish with Parmesan cheese and serve on top of pasta.

Here's Alan joking around, showing off his culinary skills!

Another Mexican Casserole

So here is another Mexican casserole that I tried.  No, it's not Brandi's recipe, but it is similar. This one doesn't have the beans in it.  My family really liked it and I think you will too.

Another Mexican Casserole

4 -6 boneless, skinless chicken breasts
1 can cream of mushroom soup
1 large onion, chopped and divided
1 small piece of celery
2 cups grated cheddar cheese (I used the Mexican blend)
1 small can/jar taco sauce
1 cup broth, divided
1 package nacho cheese flavored Doritoes (I used the baked Doritoes)

In a pot, boil chicken in salted water with a small slice of the onion and a small piece of celery for about 30 - 45 minutes).  Remove from pot and cut chicken into pieces.  Save 1 cup broth and set aside.

Mix taco sauce, soup, 1/2 cup broth, and onions with the chicken.  Spray a 9 x 13 baking dish with Pam and line bottom with Doritoes and alternate layers of Doritoes, chicken mixture and cheese.  Top with the grated cheese and pour the remaining 1/2 cup broth over dish.  Bake at 350 degrees until bubbly and cheese is melted, about 25 - 30 minutes.