These beautiful Vegan Stuffed Peppers are a great weeknight meal. I used very large red and orange bell peppers. My hubby, Brian, chose to add BBQ sauce. I think next time I would add a béchamel sauce.
1 Large Vidalia Onion, diced
1 teaspoon Garlic, minced
2 Cups Frozen Spinach (loose pack)
2 Cups Cooked Brown Rice
6-8 oz Extra Firm Tofu, dried between paper towels and diced in ¼” cubes or crumbled.
1 Cup Frozen Corn
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
½ teaspoon Oregano
½ teaspoon Rosemary
½ teaspoon Nutmeg
1 Tablespoon Soy Sauce
Salt and Pepper, to taste
3 Large Bell Peppers (any color) halved lengthwise, seeded and deveined
Toss onions and garlic in a large skillet and cook over medium-high heat with a little salt until they start to caramelize. Add a little water if they start to stick. Add spinach, stir until cooked through. Add remaining ingredients (except peppers) and stir to combine. Adjust seasonings to your liking and add a little water or vegetable stock if it looks too dry. (My rice was freshly cooked, and a little juicy, so I didn’t need to add much liquid.) Scrape everything to one side of the pan. Fill each pepper piece full to overflowing and place back in pan.
Pour about ¼ cup of water down around the bottom of the pan. Cover and cook on medium heat for 10 minutes.
Serves: 6 (a half pepper each)
Enchiladas for breakfast! It’s amazing! I actually made these as a breakfast for dinner meal. Breakfast Enchiladas can really be eaten any time of the day. Enjoy!
2 Cups Cubed Ham
4 Green Onions, sliced
2 1/2 Cups Shredded Cheddar Cheese
10 Flour Tortillas (8 inch)
2 Cups Half-and-Half
1 Tablespoon Flour
Salsa, for serving
In a large bowl, combine ham, green onions and 2 cups shredded cheese. Place 1/3 Cup of the ham mixture in each tortilla. Roll each tortilla and place seam side down in a casserole dish.
Whisk together half-and-half, eggs and flour. Pour over the rolled tortillas. Cover and refrigerate overnight.
The next morning, preheat oven to 350°F.
Bake until almost set, about 30 minutes. Sprinkle with cheese and bake another 10 minutes.
Serve with salsa.
Sweet potatoes, bell pepper and sausage combine in this delicious hash for a filling dinner.
2 lbs Sweet Potatoes, peeled and cut in 1/2 in sized pieces
1 lb Pork Sausage, casings removed
2 Tablespoons Canola Oil
2 Bell Peppers, chopped
2 Cloves Garlic, minced
2 teaspoons Ground Cumin
Salt & Pepper
Bring a large pot of water to a boil and add the sweet potatoes. Boil until almost tender, about 4 minutes. Drain.
Heat a large non-stick skillet over medium/high heat. Once hot, add sausage and cook until browned. Reserve on a paper towel lined plate.
Heat the oil in the same skillet over medium/high heat. Add bell peppers and garlic and cook until softened, about 5 minutes. Return sausage to the skillet along with cumin and potatoes. Cook for about 5 minutes longer to heat through. Season with salt and pepper to taste.
-Recipe from RachaelRayMag.com-
Spanish Chicken and Rice can be made with either a whole chicken or chicken breasts. It makes a whole lot, so be ready to feed a crowd with this dish! Enjoy!
1 Whole Chicken or 4 Chicken Breasts
5 Cups Reserved Chicken Broth
2 Cups Brown Rice
1/2 Cup Green Olives, roughly chopped
10 oz Frozen Peas
16 oz Salsa
Place chicken in a slow cooker with 1 cup water and cook on high until the chicken reaches 165°F, about 3 hours. For a quicker way to cook the chicken, place chicken in a large pot of water and bring to a boil, reduce heat and simmer for about 45 minutes or until cooked through. Save cooking liquid to use as chicken broth later. Cool chicken slightly before shredding.
Add chicken broth and rice to a large pot. Bring to a boil, reduce heat and simmer until rice is tender, about 45-50 minutes.
Add shredded chicken, green olives, peas and salsa. Gently fold to combine.
Serves: 8 or more
-Recipe from Rachael Ray Show-
Another recipe from my new favorite show, America’s Test Kitchen. These Pan Seared Chicken Breasts are so amazing. They are crispy on the outside and moist on the inside. Served with a simple pan sauce, and you have a perfect weeknight dinner. The original recipe called for shallots and chives in the pan sauce, but all I had was onions and green onions. Use either and you will have a delicious pan sauce to go with these fabulous chicken breasts.
4 Boneless/Skinless Chicken Breasts
2 teaspoons Salt
1 Tablespoon Vegetable Oil
2 Tablespoon Flour
2 teaspoon Cornstarch
1 teaspoon Black Pepper
4 Tablespoons Melted Butter
For Pan Sauce:
1 Small Onion, minced
1 Tablespoon Flour
1 Cup Chicken Broth
1 Tablespoon Lemon Juice
1 Green Onion, thinly sliced
1 Tablespoon Butter
Preheat oven to 275°F. Poke each chicken breast deeply in the thicker end 5-6 times. Sprinkle salt on both sides of the chicken breasts, about 1/2 teaspoon per breast. Lay in a baking dish and cover with foil. Bake until the internal temperature of the chicken breasts are 145°F-150°F, about 30-40 minutes. After baking, dry chicken breasts on paper towels.
Heat 1 Tablespoon vegetable oil in a 12″ skillet over medium/high heat until just smoking.
Whisk together flour, cornstarch, black pepper and melted butter in a small bowl. Brush butter mixture on one side of the chicken breasts and lay brushed side down in the hot pan. Cook for 3-4 minutes to brown. Brush butter mixture on the chicken before flipping them over. Cook an additional 3-4 minutes to brown and until they reach an internal temperature of 165°F. Reserve on a plate.
Add minced onion to the same skillet, cooking until softened. Sprinkle in flour, cook for 30 seconds. Whisk chicken broth in slowly. Simmer 4-5 minutes to thicken slightly. Pour in any juices that have accumulated on the plate of chicken. Stir in lemon juice, green onions and butter.
Serve chicken breasts with pan sauce on top.
-Recipe slightly adapted from America’s Test Kitchen-
Layered Enchilada Casserole is a quick and easy freezer meal that requires practically no cooking. This can be make with a rotisserie chicken or you can just throw a couple chicken breasts in the slow cooker. All you have to do it mix it up, layer it in the pan and freeze it for later.
4 Cups Shredded, Cooked Chicken
2 (15 oz) Cans Died Tomatoes, drained
2 (15 oz) Cans Black Beans, drained
2 Cups Enchilada Sauce
4 Cups Shredded Colby Jack Cheese
9 Flour Tortillas (about 10 inch)
In a large bowl, combine chicken, tomatoes, black beans and enchilada sauce.
Prepare 3 casseroles using 8 x 8 inch square pans or 9 inch cake pans.
Scoop about 1/3 cup of the chicken mixture into each dish. Top each with 1 tortilla. Layer on more of the chicken mixture, then some cheese and another tortilla. Repeat layering ending with cheese on top.
Wrap with foil and freeze. Be sure to label and write baking directions on the foil.
Thaw in refrigerator before baking.
Preheat oven to 350°F. Bake until heated through, about 30 minutes.
Yield: 3 Casseroles that have 4 servings in each.