Stuffed Peppers

Ingredients:

• 5 bell peppers (1 diced, 4 cut in half horizontally)
• 1 Tablespoon olive oil
• 1/2 pound ground turkey
• 8 ounces mushrooms, chopped
• 1 (14.5 ounce) can diced tomatoes
• 1 Tablespoon garlic powder
• 1/4 Tablespoon chili powder (You can add more if you like it spicier)
• 1 cup rice, uncooked
• 4 ounces spinach
• 8 ounces cheddar cheese, shredded
• Salt & pepper, to taste

Directions:

1. Heat the olive oil in a large walled skillet over medium heat. Place the ground turkey in the pan and break up as you cook. When the turkey is about halfway cooked add in the bell peppers and mushrooms.
2. After the turkey is cooked completely. Add the garlic powder, chili powder, uncooked rice and salt & pepper. Saute for 1 minute, stirring continuously.
3. Add the diced tomatoes, spinach and 2 cups water. Bring to a boil, cover and lower heat to a simmer. Simmer for 25 minutes, stirring occasionally, until rice is cooked through.
4. While the rice dish is simmering, place the halved bell peppers under the broiler (either directly on the rack or in a oven safe dish). Rotate every few minutes until the peppers are cooked and the skins are browned. Remove from oven and set aside.
5. Taste rice dish and season with salt and pepper, if necessary.
6. Place the cooked halved bell peppers in an oven safe dish, skins down. Fill the peppers with the rice mixture. Top with cheddar cheese and set under broiler in oven until cheese is melted and slightly browned.
7. Everyone gets 2 halves! Enjoy!

*Feel free to add whatever vegetables you like. Others that come to mind are: onions, zucchini, chili peppers.

~Recipe by Mikaila

Macaroni and Cheese

Ingredients:

• 4 cups dried Macaroni (I used shells)
• 1 whole egg, beaten
• 1/4 cup (1/2 stick or 4 Tablespoons) butter
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• 2 teaspoons dry mustard, more if desired
• 1 pound cheese, grated
• 1/2 teaspoon salt, more to taste
• 1/2 teaspoon seasoned salt, more to taste
• 1/2 teaspoon ground black pepper
• 1/4 cup Panko bread crumbs
• optional spices: cayenne pepper, paprika, thyme

Directions:

1. Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
2. In a small bowl, beat egg.
3. In a large pot, melt butter and sprinkle in flour. Whick together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don't let it burn.
4. Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
5. Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking contstantly to avoid cooking eggs. Whisk together till smooth.
6. Pour egg mixture into sauce, whisking constantly. Stir until smooth.
7. Add in cheese and stir to melt.
8. Add salt and pepper. Taste sauce and add more salt and seasoning salt as needed! DO NOT UNDERSALT.
9. Pour in drained, cooked macaroni and stir to combine.
10. Serve immediately (very creamy) or pour into a buttered baking dish, top with Panko bread crumbs, and bake for 20 to 25 minutes or until bubbly and golden on top.

~Recipe adapted from thepioneerwoman.com

Black Bean Sweet Potato Chili

Ingredients:

• 1 Tablespoon plus 2 teaspoons extra-virgin olive oil
• 1 medium-large sweet potato, peeled and diced
• 1 large red onion, diced
• 4 cloves garlic, minced
• 2 Tablespoons chili powder
• 1/2 teaspoon ground chipotle pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 3 1/2 cups vegetable stock
• 1 15-ounce can diced tomatoes
• 1/2 cup dried quinoa
• 4 teaspoons lime juice
• serving suggestions: avocado, cilantro, crema, cheese

Directions:

1. Heat a large heavy bottom pot with the oil over medium high heat.
2. Add the sweet potato and onion and cook for about 5 minutes, until the onion is softened.
3. Add the garlic, chili powder, chipotle, cumin and salt and stir to combine.
4. Add the stock, tomatoes, black beans and quinoa and bring the mixture to a boil. Stir everything to combine.
5. Cover the pot and recuce the heat to maintain a gentle simmer.
6. Cook for 15-25 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is slightly thick like a chili.
7. Add the lime juice and remove the pot from the heat. Season with salt as needed.
8. Garnish with avocado, cilantro, crema or cheese.

~Recipe from whatsgabycooking.com

Denver Omelet Casserole

Ingredients:

• 1 carton (4.2 ounces) Hungry Jack Premium Hashbrown Potatoes
• No-Stick cooking spray
• 1 Tablespoon butter
• 1 chopped onion, about 1 1/2 cups
• 1 diced green bell pepper, about 1 cup
• 8 eggs
• 1/2 cup milk (whole or 2 percent)
• 1 teaspoon salt
• 2 cups shredded sharp cheddar cheese
• 1 cup diced cooked ham

Directions:

1. Preheat oven to 450°F. Spray 9-by13-inch pan with non-stick cooking spray. Fill hashbrown carton to fill line with hot water. Let stand 12 minutes. Drain any excess water.
2. Heat skillet over medium heat and add butter. After butter melts, add onion and bell peper, and cook for 5 minutes.
3. Whisk together eggs and milk in large mixing bowl. Add salt, potatoes, cheese, ham and vegetables; mix to combine.
4. Transfer mixture to prepared baking pan. Bake for 20 minutes, or until cooked through and starting to brown.

~Recipe from stlcooks.com