Stuffed Green Peppers

The first time I ever tried stuffed green peppers was on my mission in Washington D.C. I don't remember ever enjoying peppers before I served my mission in D.C. I was definitely missing out. I LOVE peppers now. They have so much flavor and they are so good for you! Okay, below is the original recipe, but we made some changes I wanted to mention. First, we cut the recipe in half. We used 1/2 lb. ground turkey instead of beef and it was delicious. We cooked the rice separately and added it to the tomato mixture to warm with the mixture. We added more Worcestershire sauce to the mixture and didn't even bother to use and pour the tomato sauce on top. We cut the peppers in half length-wise and filled each pepper halved. It was perfect for us with the changes.

Ingredients

• 6 green bell peppers
• salt to taste
• 1 pound ground beef
• 1/3 cup chopped onion
• salt and pepper to taste
• 1 (14.5 ounce) can diced tomatoes, undrained
  
• 1 teaspoon Worcestershire sauce
• 1/2 cup uncooked rice
• 1/2 cup water
• 1 cup shredded Cheddar cheese
• 2 (10.75 ounce) can condensed tomato soup
• water as needed

Directions

1. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
2. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
3. Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

Note: The changes in the recipe would make the calories and fat less than below per serving.

Serves: 6
Prep time: 30 min. Cook time: 30 min. Ready in: 1 hour
Amount per serving: 467 calories, 24.3 grams fat

Eggplant Parmesan

When I told my husband that Eggplant Parmesan was on the menu for the week I think he though I was crazy, but he's always willing to try something new. This recipe is so, so delicious and it's pretty healthy! While I baked the eggplant I simply warmed some pasta sauce, cooked some spaghetti and layered each plate with pasta, eggplant slice, sauce, and cheese. It was so easy and was much faster. We cut all the ingredients down and only used one large eggplant. Below is the full recipe if you would like to bake everything together in the oven. Bon Appetit!

Ingredients

• 2 eggplants, peeled and thinly sliced
• 1 egg, beaten
• 2 cups Italian seasoned bread crumbs
• 3 cups spaghetti sauce, divided
• 1 (16 ounce) package mozzarella cheese, shredded and divided
• 1/4 cup grated Parmesan cheese, divided
• 1/4 teaspoon dried basil

Directions

1. Preheat oven to 450 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs, and sprinkle with parmesan cheese . Place in a single layer on a baking sheet covered with a little olive oil. Bake in preheated oven for 5-7 minutes on each side.
3. Reduce heat to 350 degrees F. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.

Servings: 5
Prep time: 25 min. Cook time: 35 min. Ready in: 1 hour
Amount per serving: 487 calories, 16 grams fat

Garlic Chicken

I was really skeptical before making this meal. It just seemed too easy... BUT the reviews and ratings on Allrecipes.com were too good to resist. The other night I made this melt-in-your-mouth chicken and the aroma while is was cooking was mesmerizing! Oh my!! I served with steamed veggies the first time and the second I served with a side of mac n' cheese and peas.

Ingredients

• 2 teaspoons crushed garlic (I use 3-4 large cloves)
  
• 1/4 cup olive oil
• 1/4 cup dry bread crumbs
• 1/4 cup grated Parmesan cheese
• 4 skinless, boneless chicken breast halves

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Warm the garlic and olive oil to blend the flavors. (Be sure to mince AND crush the garlic!!! Pop it in the microwave for a few seconds and voila!) In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow, greased baking dish.
3. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

Serves: 4
Prep time: 20min. Cook time: 35min. Ready in: 55min.
Amount per serving: 278 calories, 15.3 grams fat

Lemon Garlic Tilapia

This delicious tilapia dish has the perfect combination or lemon, garlic, and butter... Mmmmmm... A yummy way to eat healthy. Enjoy!

Ingredients

• 4 tilapia fillets
• 2 tablespoons lemon juice
  
• 3 tablespoons butter
  
• 2-3 cloves garlic, finely chopped
• 1 teaspoon dried parsley flakes
• pepper to taste

Directions

1. Preheat oven to 400 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
2. Rinse tilapia fillets under cool water, and pat dry with paper towels.
3. Saute garlic in butter.
   
4. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter/garlic mixture on top. Sprinkle with parsley and pepper.
5. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 8-12 minutes depending on thickness of fish.

Note: For more flavor and an extra crunch add 2-3 Tb. of buttered bread crumbs or finely crushed Ritz crackers.

Serves: 4
Prep time: 10min. Cook time: 10min. Ready in: 20min.
Amount per serving: 142 calories, 4.4 grams fat (I added 2Tb. more butter than the original recipe. These amounts may be off.)

Ham Rotini Casserole

I found this recipe in "I Can't Believe It's Food Storage!" and it is super delicioso!

2 cups rotini pasta, cooked
1/2 cup salad dressing (Miracle Whip) or light mayonnaise
1/4 cup milk
1/2 bell pepper (green or red), chopped
2 cups broccoli florets
2 cups ham, cubed
1 1/2 cup cheddar cheese, shredded

Cook pasta according to directions on box.  Drain.

In a large bowl, combine salad dressing and milk.  Mix until smooth.  Add pasta, bell pepper, broccoli florets, ham, and 1 cup cheddar cheese.

Put contents of bowl into a greased casserole dish.  Top with remaining cheddar cheese, 1/2 cup.

Bake for 30 minutes at 350 degrees.

Feta Chicken

Okay, so I know that I just posted a feta chicken recipe, BUT we LOVE feta and this is another (and in my hubby's opinion) EVEN BETTER recipe for feta and chicken. Enjoy!

Ingredients

• 6 skinless, boneless chicken breast halves
• 6 ounces tomato basil feta cheese, crumbled
• 1/4 cup Italian-style dry bread crumbs, divided

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Place chicken breasts between 2 pieces of waxed paper. Gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wax paper. Place 1 ounce of feta cheese in the center of each chicken breast, and fold in half.
3. Spread 2 tablespoons bread crumbs in the bottom of the prepared baking dish. Arrange chicken in the dish, and top with remaining bread crumbs.
4. Bake 25 to 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Notes: I didn't have tomato basil feta. Instead, I sprinkled dried basil and red pepper flakes on the feta before folding over. You can also use chopped fresh basil and sun-dried tomatoes. I also used more than 1/4 bread crumbs and sprinkled the crumbs on both sides of the chicken before adding the feta. To secure the folded chicken I used a few toothpicks on each piece. So, so, so yummy and easy!!!

Serves: 6
Prep time: 15min. Cook time: 30min. Ready in: 45min.
Amount per serving: 224 calories, 7.8 grams fat

- Mindy

p.s. Almost all photos for my recipes are compliments of Allrecipes.com

Baked Ziti Supreme

I've been eye-ing this recipe in my cookbook since the beginning of my first semester and finally got to it! I really enjoyed it. Probably not the healthiest but it sure is comfort food.

1 pound ground beef

1 medium onion, chopped (about 1/2 cup) (I didn't have onion so I used onion powder)

1 jar (24 ounces) Prego® Fresh Mushroom Italian Sauce

1 1/2 cups shredded mozzarella cheese (6 ounces)

5 cups medium tube-shaped pasta (ziti), cooked and drained

1/4 cup grated Parmesan cheese

• Cook the beef and onion in a 4-quart saucepan over medium-high heat until the beef is well browned, stirring often to break up the meat. Pour off any fat.
• Stir the sauce, 1 cup mozzarella cheese and pasta in the saucepan. Spoon the mixture into a 3-quart shallow baking dish. Sprinkle with the remaining mozzarella cheese and Parmesan cheese. Bake at 350°F. for 30 minutes or until hot and bubbling.

(Picture is compliments of Campbell's Kitchen.com)