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

One-Pan Enchilada Pasta

Prep. time: 10 minutes
Cook time: 20 minutes

Ingredients:

• 2 tablespoons of olive oil
• 2 cloves of garlic, minced
• 1/2 of a small onion, diced
• 1 lb taco seasoned ground turkey
• 2 cups of low-sodium chicken broth
• 1 (19 oz) can of red enchilada sauce
• 8oz (about 2 1/2 cups) of dried rotini pasta
• 2 cups of freshly shredded Colby Jack cheese
• green onion
• black olives

Directions:

1. In a large skillet, saute garlic and onions in olive oil over medium low heat until softened.
2. Add ground turkey meat and cook, breaking meat up with a wooden spoon until browned.
3. Once turkey meat is cooked through, add pasta, chicken broth and enchilada sauce to pan.
4. Bring to a boil, then reduce heat to low and cover.
5. Cook on low, with pan covered for about 15 minutes.
6. Then remove lid and let simmer for additional 5 minutes until pasta and sauce has reduced.
7. Remove from heat and stir in 1 cup of cheese.
8. Top pasta with additional cup of cheese and melt under broiler for a minute or two, or place lid back on pan and let heat from the pasta melt the cheese.
9. Garnish with black olives and green onions.

*After pasta was cooked, I strained some of the liquid off before adding the cheese.

Recipe via number-2pencil.com

Copycat Noodle and Co. Japanese Pan Noodles

Yields 2 servings

Ingredients:

• 3 cups Udon noodles, cooked
• cornstarch
• salt
• 2-3 drops, sesame oil
• 4 Tbs. teriyaki sauce
• 2 Tbs rice wine vinegar
• 2 Tbs vegetable oil
• 1 Tbs fresh ginger, minced
• 2 cloves garlic, minced
• 1 tsp red chili flakes
• 1 Cup mushrooms, sliced
• 1 Cup Asian sprouts
• 2 Cups broccoli florets
• 1/2 cup carrots, sliced
• 1 Tbs black sesame seeds
• 1 Cup cilantro leaves, chopped

Directions:

1. Heat oil in a large wok over medium-high heat. Add the carrots, mushrooms, and broccoli. Stir fry 2-3 minutes.
2. Add oil, then saute the ginger & garlic.
3. After a minute, add noodles and let caramelize.
4. Add the red chili flakes, sesame oil, teriyaki sauce and rice wine vinegar.
5. Add all of the other ingredients and toss to coat well. serve.

*I didn't use cornstarch or salt, I used coconut oil instead of vegetable oil and snow peas instead of mushrooms. I also scrabbled some eggs and put on top for protein. Let it pan sear for a while to get the noodles a bit browned. ~Stephanie M.

~Recipe via recipe4living.com

Creamy Chicken & Mushroom One-Pot with Potpie Toppers

Ingredients:

• 3 large boneless, skinless chicken breast halves
• 3 onions: 1 quartered (root end intact) and 2 chopped
• 2 fresh bay leaves
• 2 tablespoons olive oil
• 8 ounces button mushrooms, sliced or quartered
• 4 baby potatoes, diced
• 2 parsnips, peeled and cut into 1/2 inch cubes
• 2 small ribs celery, chopped
• Leaves from 2 or 3 sprigs fresh sage, very thinly sliced (I used dried sage)
• salt & pepper
• 3 Tablespoons butter
• 3 Tablespoons flour, plus more for unfolding the puff pastry
• 1/4 to 1/2 cup white wine
• 1 round Tablespoon Dijon mustard
• 2 cups chicken stock
• 1/2 cup heavy cream
• 1 sheet frozen puff pastry, thawed but chilled well
• 1 egg, beaten with a splash of water

Directions:

1. In a Dutch oven or deep skillet, combine the chicken, onion quarters, and 1 bay leaf. Add water to come to the top of the chick. bring to a low boil, reduce the heat to a simmer, and poach the chicken for 12 to 15 minutes. Remove the chicken and when cool enough to handle, dice or shred with forks. Strain the poaching liquid and reserve. Dry the pan.
2. In the same pan, heat the olive oil over medium-high heat. Add the mushrooms and brown lightly. Add the chopped onions, potatoes, parsnips, celery, sage, the remaining bay leaf, and salt and pepper. Cover the pot and sweat the vegetables for 10 minutes, stirring occasionally. Remove the bay leaf. Melt in the butter, sprinkle in the 3 tablespoons flour, and stir to make a light roux. Deglaze the pan with the wine. Add 2 cups of the reserved poaching liquid. Whisk in the mustard and 2 cups chicken stock. Stir in the cream and simmer to thicken to a light gravy consistency. Adjust the salt and pepper and add the chicken.
3. Preheat the oven to 425°F.
4. Unfold the puff pastry onto a lightly floured work surface. Choose 3-cup bowls to serve the potpies in. Invert them onto the dough and trace around them with a knife to cut pieces to fit the tops. Arrange the pastry on a nonstick baking sheet or parchment paper-lined baking sheet and brush with the egg wash. Bake until golden, 10 to 12 minutes.
5. Ladle the chicken and mushroom filling into the bowls and top with the potpie toppers.

*This freezes extremely well! Just ladle into aluminum freezer bowls cover with foil and freeze. To prepare after freezing, remove lid and place in a 325°F oven until heated through. Cook off pastry the night you are eating the dish.

~Recipe from Week in a Day with Rachael Ray