Stuffed Poblano Peppers

I needed a side to go with the Spicy Shrimp and Mushroom Casserole recipe and this went perfectly. I found it on the site a couple cooks, which looks worth digging through for more yummy recipes. Especially since in their "about" section they talk about how they made a decision to reduce their meat intake.

I basically followed the recipe as shown below, except that I had a hard time getting my peppers to keep their shape. My mother-in-law came up with the idea of placing the peppers flat on the bottom of the casserole dish and just covering them with as much filling as I could.

So here is the recipe:

Serves 4

What You Need
4 poblano peppers
1 cup uncooked brown rice (or 4 cups of any cooked grain)
1 1/2 cups salsa
1 15 oz. can of black beans
1 1/2 cups frozen or canned corn kernels
3 green onions (optional)
1 teaspoon cumin
1 teaspoon chili powder
Cayenne to taste
Salt and freshly ground pepper
Shredded cheese (we used a Mexican blend)
Chopped cilantro for serving (optional)

What To Do

1 Combine 1 cup uncooked rice with 2 cups water. Bring to a boil, then simmer according to package instructions. (Or, prepare the rice or grain ahead of time.)

2 While the rice cooks, prepare the peppers: slice them in half and remove the seeds and ribs. Make sure to wear gloves! I learned this the hard way (don’t ask).

3 Place the peppers in a baking dish skin side up. Broil about 7 minutes, then flip the peppers and broil 7 minutes more.

4 Chop the 3 green onions (if using), and drain and rinse the black beans.

5 In a large microwave safe bowl, combine: beans, onions, 1 1/2 cups salsa, 1 1/2 cups corn, a bit of the shredded cheese, 1 teaspoon cumin, 1 teaspoon chili powder, a couple dashes of cayenne (if you like it spicy!). Season with salt and pepper to taste. When the rice is finished, combine with the filling.
Note: Remember that quantities and ingredients are all to taste, so feel free to adjust as needed!

6 Heat the filling a few minutes in the microwave (or on the stove) until warm, depending on the heat of the rice.

7 Place the pepper halves skin side down in a baking dish, and spoon the filing into each half. Top with shredded cheese and broil until the cheese is melted, for about 1 1/2 to 2 minutes.

8 If desired, garnish with chopped cilantro and serve with sour cream.

Cracker crusted pork chops

( 4 servings )

1 cup crushed butter crackers

garlic salt to taste

ground black pepper to taste

1 egg, beaten

4 pork chops

1/2 cup butter

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a shallow bowl combine crushed crackers, garlic salt and pepper; mix well. In a separate bowl beat eggs.

3. Dip your pork chops in the egg batter and then in the cracker mixture. Place the pork chops in a casserole dish. Place chunks of the butter around the pork chops. Cover and bake for 45 minutes.

-from somebody fabulous

Pineapple Sausage Burgers

1 lb Ground Pork Sausage

1 can Sliced Pinapple

Sliced Cheddar Cheese

Hamburger Buns

Separate sausage meat into 4 equal pieces and form into hamburger patties. Grill or cook on a skillet until completely cooked. Place on a plate with a few paper towels on it to soak up the extra grease. Open 4 hamburger buns and place face up on a baking sheet. Place cooked sausage patty on each bottom portion of the hamburger buns and put a slice of pineapple on each patty. Add a slice of cheese onto each of the pieces of pineapple and bake at 400 degrees until cheese is melted and buns are toasted. Put the bun tops on each burger and enjoy. (I like ketchup on mine but most of my family just likes them plain.)

-Megan Lattin

Turkey/Chicken Taco Bake

2 c. corn chips, coarsely chopped

1 (16 oz) can refried beans

2 c. (8 oz) shredded Monterey Jack Cheese, divided

1 c. salsa

2 c. shredded cooked turkey or chicken

1 tsp. Mexican or taco seasoning

1 green onion, sliced

1 med tomato, chopped

Place corn chips in greased 2 ½ qt baking dish. Place refried beans in small saucepan; cook and stir over med heat until heated through. Remove from heat and stir in 1 c. cheese and salsa. Spread over the chips. Toss the turkey/chicken in the seasoning; sprinkle meat over bean mixture. Top with remaining cheese. Sprinkle with onion and bake uncovered at 400 degrees for 20-25 min or until cheese is melted. Sprinkle with tomato and serve.

-Megan Lattin

Hamburger Stroganoff

1 lb ground beef

1 onion, chopped

1 can sliced mushrooms

1 can cream of mushroom soup

2 tsp garlic powder

2 TBSP Worcestershire sauce

½ c. water

1 c. sour cream

In a large skillet, cook beef and onion; drain. Add mushrooms, soup, garlic powder, Worcestershire sauce, and water. Cook for 20 min, stirring frequently. Add sour cream; salt and pepper to taste. Serve over cooked egg noodles.

-Megan Lattin

Zesty Slow Cooker Chicken BBQ

6 servings

6 frozen skinless, boneless chkn breast halves

1 (12 oz) bottle bbq sauce

1/2 C Italian salad dressing

1/4 C brown sugar

2 TB Worcestershire sauce

Directions:

Place chicken in a slow cooker. In a bowl, mix the bbq sauce, italian dressing, brown sugar, and worcestershire sauce. Pour over the chicken.

Cover and cook 3-4 hours on Hight or 6-8 hours on low.

You can eat it as it is or put it over baked potatoes.

-Shara Rust

Country Pasta with Mozarella

(a great side dish for the Chicken BBQ or the Cream Cheese Hamburgers) - 6 servings

8 oz. rigatoni pasta

8 slices bacon, cut into 1 in. pieces

2 C broccoli florets

2 cloves garlic, minced

2 C shredded mozzarella cheese

1/4 C grated Parmesan cheese

1/8 tsp cayenne pepper

1/4 C chopped fresh parsley

Directions:

Cook rigatoni according to package directions and drain.

In a 10 in. skillet cook the bacon over medium heat, stirring occasionally, until the bacon is browned. Add the broccoli and garlic. Cook, stirring occasionally, until the broccoli is slightly tender.

Stir in the cooked rigatoni, mozarella cheese, parmesan cheese and cayenne pepper. Cook, stirring occasionally, until the cheese is melted. Sprinkle with fresh chopped parsley.

Cream Cheese Jalapeno Hamburgers

8 servings

2 C. seeded and chopped jalapeno pepper (optional)

2 (8oz) packages cream cheese, softened

2 pounds ground beef

8 hamburger buns, split

Directions:

Preheat a grill for medium heat. When hot, lightly oil the grate. In a medium bowl, stir together the jalapenos and cream cheese.

Divide the ground beef into 16 portions and pat out each one to 1/4 in. thickness. Spoon some of the cream cheese mixture onto the center of 9 of the patties. Top with the remaining patties, pressing the edges together to seal.

Grill for about 10 minutes per side, or until well done, taking care not to press down on the burgers as they cook. This will make the cheese ooze out. Serve on buns with your favorite toppings.

-Shara Rust

Grilled Cheese & Tomato Soup

We all know how to butter bread, slice cheese and cook it in a pan, as well as follow directions on a can. :) Here's how we spice it up:

1-Add Ham to the grilled cheese

2-Instead of adding 1 can water to the soup, add 1/2 water, 1/2 milk, and add some dried basil.

-Lauren Smith

[colby's note: Genius!!]

Taco Soup

[This recipe is similar to the Taco Topper recipe. I like this one because it has a few less ingredients, so you could see what fits your pantry or tastes better.]

1 lb Ground Beef or 2 Cans Canned chicken

Taco Seasoning packet

Can beans (kidney or white-whatever your preference)

Can Corn

Can Stewed Tomatoes

Brown beef, then combine above in a pan on the stove until heated thoroughly. Top with grated cheese, Sour cream, Fritos, and...voila!

-Lauren Smith

Oma's Delicious Beef Stroganoff

From Lauren's Swiss Grandmother

(Serves about 8-10)

2 lbs ground beef

2 tbsp flour

2 tblsp butter

1medium onion chopped

1 can beef boullion

4 Tbsp tomato sauce

1 can cream of mushroom soup

3/4 c. sour cream

Sprinkle flour over meat & saute meat & onion in butter until onion is tender & meat is brown & crumbly

Add bouillion and tomato sauce. Simmer slowly for 10-15 min. stirring occassionally.

Just before serving time, add cream of mushroom soup.

Heat until piping hot. Add sour cream & serve over rice or noodles (egg noddles are our fav) with fav veggie

-Lauren Smith

Crockpot Beef Stew

(6-8 servings)

1 packet of Stew Beef (or 1/2-1 lb. chopped any roast beef type)

Chopped celery (several small stalks)

Chopped carrots

Potatoes (6-8ish?)

3 cups water

6-7 beef bouillion cubes

1 can corn

1 can stewed tomatoes

Set crockpot either for High 6 hours or Low 8-10 hours (its hard to mess this one up)

Lauren Smith

Chicken Quesedillas

2 Cans chicken (add 1/2 packet Taco Seasoning)Tortillas

grated cheese

salsa

sour cream

Corn

Refried beans

Put chicken & cheese on tortilla & fold in half. Cook on stove (med heat). Serve with corn and refried beans, Dip in sour cream, salsa.

-Lauren Smith

Chili Con Carne

3 cans chilli (no bean)
1 can kidney beans
1 can stewed tomoatoes
1 can corn
grated cheese & sour cream

Combine on the stove

Serve with cornbread

-Lauren Smith

Quiche

Quiche (4-8 servings, depending on how much you eat)

2 prepared pie crusts (I have a dough recipe, but I've resorted to prepared crusts since I have to simplify!)

8 eggs

1 pound bacon cooked & crumbled

1/4-1/2 onion (cooked in butter or with bacon)

1 cup sour cream

1-2 cups grated cheese

salt, pepper, nutmeg

Combine ingredients & pour into pie crusts. Bake at 325 deg. for 45 minutes. Serve with broccoli & grape juice (our fav, but do whatever you like!)

-Lauren Smith

Meatball Subs

Submitted by Kammy T

Frozen meatballs

Can of Spaghetti sauce

Sliced cheese (we like Provolone)

Hoagie rolls (we like outdoor rolls)

Put meatballs and spaghetti sauce in your crockpot for 6-8 hours on low.

Serve 3-4 meatballs on each roll with a slice or two of provolone. You can use hotdog buns to make kid-sized subs.

mac and cheese

1 lb favorite pasta (author uses bow tie)

4 Tbl butter

4 tbl flour

2 C milk

2 C cheese (mild cheddar and mozzarella)

Submitted by Kammy T as found from the site Friends and Food

Cook 1 lb. of your favorite pasta in a large pot(we like bow tie) don't forget to salt the water when you add the pasta. While it cooks make the white sauce (or roux)

In a small sauce pan (with tall sides) melt 4 TB butter over medium heat, or just a tad warmer. Then whisk in 4 TB flour until it's smooth. Slowly, while whisking add 2 cups milk (we use 1%). Continue to check on it and give it a stir while you prepare the rest of the meal, it will start to thicken up, when it's just barely thickened, turn heat to low. Grate about 2 cups, give or take, of your favorite cheese (we use mild cheddar and sometimes a combo of that with mozzarella too), set aside.

When the pasta is done drain it off and put it back into the pot. Stir in the white sauce,toss in the cheese and stir until all the pasta has cheese on it, then cover with the lid. The cheese will melt up and be ready to serve. I usually bake mine in a casserole dish, but discovered if you let it sit in the pot for a few minutes it's just the same as if you bake it essentially except for a golden crust on the top, but time is too precious!

Pot Roast

1 whole 4-5 lb Chuck Roast

2Tbs. Olive Oil

2 whole onions

6 whole carrots

3 cups beef broth

3 sprigs of fresh Thyme or Tbs. of dried Thyme

4 sprigs fresh Rosemary

First generously salt and pepper your roast. Heat a large pot or Dutch oven over medium-high heat.

Then add 2-3 Tbs. of olive oil. Cut two onions in half and cut 6-8 carrots into 2 inch slices. When the oil

in the pot is very hot, add in the halved onions, browning them on one side and then the other. Remove

the onions to a plate. Throw the carrots in to the same very hot pan and toss them around a bit until

slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a

minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use beef broth to deglaze the pan, scraping the bottom with a whisk to get

all of the flavor up.

When the bottom of the pan is deglazed, place the roast back into the pan and add enough beef broth

to cover the meat halfway. Add in the onion and the carrots, as well as 3-4 sprigs of fresh rosemary and

about 3 sprigs of fresh thyme.

Put the lid on, then roast in a 275 degree oven for 3 hours. For a 4-5 pound roast plan on 4 hours.

Rachel Freeman

Hawaiian Chicken

6 boneless, skinless chicken breasts

½ cup ketchup

½ tsp Worcestershire sauce

1tsp. mustard

½ crushed pineapple with juice

½ cup brown sugar

Mix all ingredients together. Bake at 350 for 45 minutes or stew in slow cooker for 4-6 hours. Serve

over rice.

-Rachel Freeman

Lasagna Soup

1 lb. Italian sausage

2 cups chopped onions

1 cup carrots, diced

2 cups mushrooms, sliced

2 T. garlic minced

4 cups chicken broth

1 can Italian-style stewed tomatoes, chopped

1 can tomato sauce

1 box small pasta

2 cups fresh spinach, chopped

1 cup provolone cheese

¼ cup parmesan cheese

Brown sausage in a large saucepan over medium-high heat. Add onions and carrots; sauté 3 minutes.

Stir in mushrooms and garlic, and sauté another 3 minutes. Drain grease.

Add broth, stewed tomatoes, and tomato sauce, and bring to a boil. Drop in pasta and simmer until

cooked, about 10 minutes, or according to package directions. Stir in spinach and cook until wilted.

Place ¼ cup cheese into serving bowls and pour soup on top. Garnish with Parmesan and basil. Serve

with French bread.

-Rachel Freeman