Taco stuffed Bell Peppers

This recipe was really good. I was a little worried that my family wouldn't like it but they all did! It's fairly healthy (besides the fact that I add tons of cheese to it) and relatively easy and quick to make.

Ingredients:

*Olive oil for sauteing and coating peppers for baking
*1/2 lb ground turkey (mine was closer to 3/4 lb because that's what I had)
*1/2 white onion, diced
*1 cup black beans, rinsed and drained
*1 cup frozen sweet corn
*1 T taco seasoning (you can make your own to make this lower sodium) I also added garlic powder.
*3 large bell peppers, halved, de-seeded (I did 1 red, 1 yellow and 1 orange)
*1 cup (...or 10 pounds) of shredded cheese (mexican blend or monterrey jack is good)

Instructions:

1. Preheat oven to 375. On a large baking sheet, place pepper halves upright and drizzle olive oil all over them. Bake them 15-20 mins or until peppers are blistering and getting slightly translucent around edges. Set aside.

2. While peppers are in the oven- In large skillet, saute onions in 1-2 T olive oil until soft. Then add in ground turkey. Cook till turkey is done and drain liquids. Add in taco seasonings. Stir to combine well. Add in beans and corn.

3. Cook meat mixture for about 5 minutes longer and then remove from heat.

4. Take the (somewhat cooled) halves of peppers and place them in a small casserole dish. Use a spoon and scoop filling inside the peppers. Overstuffing is a good thing!

5. Sprinkle a good amount of cheese on top... don't be shy, enough to cover it all. Place under broiler on high till cheese is melted and bubbly.

6. Serve immediately.

Peppers rubbed down with oil and put on baking sheet and in oven

Ground turkey with taco seasonings, onion, corn and black beans. 

Put baked peppers into casserole dish

Stuff peppers

add cheese and put under broiler till bubbly

ENJOY!

Recipe by Table for Two www.tablefortwoblog.com/stuffed-peppers/

Chicken, Mushroom, Broccoli and Rice Casserole

This is another recipe I can thank Pinterest for... Originating from For the Love of Cooking. I followed the recipe almost exactly, except I added shredded cheddar cheese to the top before baking. This is a great, easy recipe for a weekday meal. Great for pot lucks. Kids and husbands love it too! It's a whole meal all in one! I will say, this dish tastes much better than it looks!

Ingredients:

• 1 tbsp olive oil
• 1/2 onion- chopped
• 1 lb mushrooms quartered
• 1 stalk of celery diced (I love celery so I used 2 stalks)
• 1 box of Farmhouse Long Grain & Wild Rice (or your favorite brand), prepared per instructions (I used a 6oz box of Near East Long Grain and Wild Rice- Original)
• 2 cooked chicken breasts, cubed (You can use left over chicken, rotisserie chicken or what I did was I put 2 chicken breasts in a Fry pan with olive oil and Montreal Chicken Seasonings. Seared both sides and then placed chicken in 400 degree oven until just done. Then I shredded with two forks. I prefer shredded chicken over diced)
• 1 6-8 oz can of sliced water chestnuts, diced
• 1 cup of broccoli florets
• 1 10 3/4 oz can of Cream of Chicken soup
• 1 10 3/4 oz can of Cream of Celery soup
• 1/4 cup light mayonnaise (I used Kraft Mayo with Olive Oil)
• Salt and pepper to taste     

1. Preheat oven to 350 degrees. Prepare rice per instructions. In a heated pan add 1/2 tbsp oil and cook mushrooms until golden brown – remove from pan. Add the other 1/2 tbsp of oil to the pan and cook onions and celery until soft. Using a steamer, steam broccoli until just fork tender, then cool. (I added fresh broccoli florets to a big bowl with 1T of water. Placed paper towel over bowl and microwaved for 3 minutes.  In a large bowl, combine all ingredients and mix well.
2. Put into a baking dish and cover with cheese. Bake uncovered for 30 minutes. Let cool for a few minutes prior to serving. Enjoy.

I seared and then baked chicken I seasoned well and then shredded it.

Steamed broccoli, chopped onion, diced celery, can of sliced water chestnuts (that I diced), and quartered mushrooms

Brown mushrooms in some olive oil

Make rice per package instructions

Saute onion and celery in olive oil

Diced water chestnuts

Put all ingredients into a big bowl

Mix well

Put mixture into casserole/baking dish (either a 9x13 or I did two smaller casserole dishes and made one for a party and put the other in the fridge to make for dinner tomorrow night. I could probably freeze it too, but I'm looking forward to it again:)

I added cheese to the top. Cheese makes EVERYTHING better!

Bake at 350 for 30 mins