1 pound boneless skinless chicken breasts, cut into 1 inch strips
1/4 balsamic vinegar
1 package (16 oz) penne pasta
1 medium onion, sliced
3 garlic cloves, sliced
1/4 cup olive oil
1 can (28 oz) crushed tomatoes
1 cup roasted sweet red peppers, drained and sliced
1 cup chicken broth
3 teaspoon Italian seasoning
1/4 teaspoon salt
1 cup shredded Parmesan cheese
1. Place chicken in a large resealable plastic bag add vinegar. Seal bag and turn to coat, refrigerate for 15 minutes.
2. Cook pasta according to pacakage directions. Meanwhile, in a large skillet, saute onion and garlic in oil for 1 minute. Drain and discard vinegar. Add chicken to skillet; cook 4-5 minutes or until meat is no longer pink.
3. Stir in tomatoes, red peppers, broth, Italian seasoning, and salt. Bring to a boil over medium heat; cook and stir for 4-5 minutes or until heated through. Drain pasta, toss with chicken mixture. Sprinkle with Parmesan cheese.
This is a pretty good recipe. Def one I'll make again but when we have company because it makes a lot! I think we had it like two or three days in a row including for a lunch a couple times!
Showing posts with label bell peppers. Show all posts
Showing posts with label bell peppers. Show all posts
Friday, July 30, 2010
Thursday, February 25, 2010
Southwestern Stuffed Bell Peppers
Southwestern Stuffed Bell Peppers
1. Combine beef, onion, seasoning mix and egg in a large bowl.
2. Add rice and mix well.
3. Cut peppers in half lengthwise; remove seeds and membrane.
4. Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish. The liquid from the tomatoes will reduce during cooking so if (like me) you like lots of sauce, add about a cup of water. This also helps make the peppers softer.
5. Place peppers, cut side up, on top of the tomatoes.
6. Spoon beef mixture into peppers, mounding as necessary.
7. Top each pepper with salsa.
8. Bake in preheated 375°F oven for 40-45 minutes or until beef is cooked thoroughly and peppers are soft.
9. Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts- less than a minute, so watch carefully!
10. Serve with sour cream and additional salsa.
**These are what we would say are super yummy! These are def getting added to the we will make again list and I wouldn't be surprised if the hubby asked for them specifically. I think I found these on recipezaar.com which is a recipe website I absolutely love! I would highly recommend stuffed pepper fans to try these and if you don't these may change your mind!
Ingredients:
- 1 lb lean ground beef
- 1/4 cup chopped onion
- 1 (1 1/4 ounce) package taco seasoning mix
- 1 egg, beaten
- 2 cups cooked rice
- 4-6 bell peppers
- 1 (19 ounce) can diced tomatoes
- 1 (15-16 ounce) jar salsa
- shredded cheddar cheese
- sour cream
1. Combine beef, onion, seasoning mix and egg in a large bowl.
2. Add rice and mix well.
3. Cut peppers in half lengthwise; remove seeds and membrane.
4. Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish. The liquid from the tomatoes will reduce during cooking so if (like me) you like lots of sauce, add about a cup of water. This also helps make the peppers softer.
5. Place peppers, cut side up, on top of the tomatoes.
6. Spoon beef mixture into peppers, mounding as necessary.
7. Top each pepper with salsa.
8. Bake in preheated 375°F oven for 40-45 minutes or until beef is cooked thoroughly and peppers are soft.
9. Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts- less than a minute, so watch carefully!
10. Serve with sour cream and additional salsa.
**These are what we would say are super yummy! These are def getting added to the we will make again list and I wouldn't be surprised if the hubby asked for them specifically. I think I found these on recipezaar.com which is a recipe website I absolutely love! I would highly recommend stuffed pepper fans to try these and if you don't these may change your mind!
Tuesday, February 9, 2010
Tacos al Carbon
Tacos al Carbon
Ingredients
cooking spray
1 1/2 cups thinly sliced red bell peppers (about 1 medium)
1 1/2 cups thinly sliced onion (about 1 medium) (I didn't use this cause I ran out LOL)
1 (1 lb) flank steak, trimmed and thinly sliced
1 tablespoon chili powder
1 tablespoon lime juice
2 1/2 teaspoons of olive oil
3/4 teaspoon salt
8 garlic cloves, minced (I used half as much)
8 (6 inch) corn tortillas
3 tablespoons chopped fresh cilantro (I used dried)
6 tablespoons fat free sour cream (I don't like this stuff so I don't use it LOL)
Directions
1. heat pan over medium-high heat; coat with cooking spray. Add bell pepper to pan; cook 4 minutes. Add onion; saute 10 min or until veggies are tender. place pepper mixture in large bowl; cover and keep warm.
2. add beef to pan; cook 7 min. or until desired doneness. add beef to pepper mixture in a large bowl. Add chili powder, lime juice, olive oil, salt and garlic to bowl; toss to coat.
3. heat tortillas. spoon steak mixture evenly over tortillas. top each taco with cilantro and sour cream
Makes about four servings
Ingredients
cooking spray
1 1/2 cups thinly sliced red bell peppers (about 1 medium)
1 1/2 cups thinly sliced onion (about 1 medium) (I didn't use this cause I ran out LOL)
1 (1 lb) flank steak, trimmed and thinly sliced
1 tablespoon chili powder
1 tablespoon lime juice
2 1/2 teaspoons of olive oil
3/4 teaspoon salt
8 garlic cloves, minced (I used half as much)
8 (6 inch) corn tortillas
3 tablespoons chopped fresh cilantro (I used dried)
6 tablespoons fat free sour cream (I don't like this stuff so I don't use it LOL)
Directions
1. heat pan over medium-high heat; coat with cooking spray. Add bell pepper to pan; cook 4 minutes. Add onion; saute 10 min or until veggies are tender. place pepper mixture in large bowl; cover and keep warm.
2. add beef to pan; cook 7 min. or until desired doneness. add beef to pepper mixture in a large bowl. Add chili powder, lime juice, olive oil, salt and garlic to bowl; toss to coat.
3. heat tortillas. spoon steak mixture evenly over tortillas. top each taco with cilantro and sour cream
Makes about four servings
Monday, February 8, 2010
The Neglected Blog
I have been neglecting all my blogs but this one by far is the most neglected. I have tried a few new recipes lately and some have been super yum and some not so yum, but I figured I'd post them and let you determine which are the best of the best!
Sicilian Sausage & Peppers Rigatoni
What You Need!
1 lb. turkey Italian sausage links, cut into 1/2-inch-thick slices
2 large green peppers, cut into strips
3 cups rigatoni, uncooked
1 jar (24 oz.) chunky spaghetti sauce
1 cup KRAFT Shredded Italian* Mozzarella-Parmesan Cheese Blend
Make It!
HEAT oven to 375°F.
PLACE sausage and peppers in 13x9-inch baking dish sprayed with cooking spray.
BAKE 15 to 20 min. or until sausage is done. Meanwhile, cook pasta as directed on package.
DRAIN pasta. Add to baking dish with spaghetti sauce; stir. Bake 15 to 20 min. or until heated through. Top with cheese; bake 2 to 3 min. or until melted.
I followed this recipe exactly. I wasn't too crazy about it but the hubby did and he took it to work and the guys loved it there as well too. I guess this is def a man dish!
Super Easy Cereal Bars
INGREDIENTS:
*1/2 cup peanut butter
*1/2 cup sugar
*1/2 cup honey
*3 cups Cheerios cereal
*1/2 cup chocolate chips (optional)
*1/2 cup salted peanuts (optional)
DIRECTIONS:
1.) In a small sauce pan, bring the honey & sugar to a boil over med heat. As soon as the sugar is dissolved remove from heat.
2.) Stir in the peanut butter until well blended.
3.) In a separate bowl, combine Cheerios, peanuts & chocolate chips.
4.) Pour the peanut butter & honey mixture over the cereal mixture… Stir until well coated.
5.) Spread into a buttered 9×9 pan
6.) Let cool, cut into squares and enjoy!
Another thing I didn't care, but the boys I sit for get wic and lots of peanut butter and cheerios. I was looking for a way to use the cereal without it going to stale because its a giant box and they don't eat enough of it by the time the next box comes, so I figured cereal bars would be super fun. Although I didn't care for the cereal bars that much the kids just LOVED them. I actually doubled this recipe and put it in a 13 x 9 pan and it was great. I made them again and added chocolate the second time (semi sweet chocolate chips).
I have a few more to add, but I'll do it in another post. Hope you enjoy these two so far!
Sicilian Sausage & Peppers Rigatoni
What You Need!
1 lb. turkey Italian sausage links, cut into 1/2-inch-thick slices
2 large green peppers, cut into strips
3 cups rigatoni, uncooked
1 jar (24 oz.) chunky spaghetti sauce
1 cup KRAFT Shredded Italian* Mozzarella-Parmesan Cheese Blend
Make It!
HEAT oven to 375°F.
PLACE sausage and peppers in 13x9-inch baking dish sprayed with cooking spray.
BAKE 15 to 20 min. or until sausage is done. Meanwhile, cook pasta as directed on package.
DRAIN pasta. Add to baking dish with spaghetti sauce; stir. Bake 15 to 20 min. or until heated through. Top with cheese; bake 2 to 3 min. or until melted.
I followed this recipe exactly. I wasn't too crazy about it but the hubby did and he took it to work and the guys loved it there as well too. I guess this is def a man dish!
Super Easy Cereal Bars
INGREDIENTS:
*1/2 cup peanut butter
*1/2 cup sugar
*1/2 cup honey
*3 cups Cheerios cereal
*1/2 cup chocolate chips (optional)
*1/2 cup salted peanuts (optional)
DIRECTIONS:
1.) In a small sauce pan, bring the honey & sugar to a boil over med heat. As soon as the sugar is dissolved remove from heat.
2.) Stir in the peanut butter until well blended.
3.) In a separate bowl, combine Cheerios, peanuts & chocolate chips.
4.) Pour the peanut butter & honey mixture over the cereal mixture… Stir until well coated.
5.) Spread into a buttered 9×9 pan
6.) Let cool, cut into squares and enjoy!
Another thing I didn't care, but the boys I sit for get wic and lots of peanut butter and cheerios. I was looking for a way to use the cereal without it going to stale because its a giant box and they don't eat enough of it by the time the next box comes, so I figured cereal bars would be super fun. Although I didn't care for the cereal bars that much the kids just LOVED them. I actually doubled this recipe and put it in a 13 x 9 pan and it was great. I made them again and added chocolate the second time (semi sweet chocolate chips).
I have a few more to add, but I'll do it in another post. Hope you enjoy these two so far!
Friday, July 10, 2009
Roasted Green Beans With Peppers & Onion
This is a super yummy side dish...I used a roasted red pepper dressing instead and you could probably substitute any dressing of your choice and it comes out super yummy! I actually make this side dish more than I thought I would and we just love it.
Roasted Green Beans With Peppers & Onion
What You Need!
1 lb. whole frozen or fresh green beans, ends trimmed
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 large onion, cut into thin strips
1/2 cup KRAFT Balsamic Vinaigrette Dressing
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
Make It!
PREHEAT oven to 400°F. Toss vegetables with dressing in large roasting pan.
BAKE 30 min. or until vegetables are tender, stirring after 15 min.
SPRINKLE with cheese. Bake an additional 2 to 3 min. or until cheese is melted.
Roasted Green Beans With Peppers & Onion
What You Need!
1 lb. whole frozen or fresh green beans, ends trimmed
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 large onion, cut into thin strips
1/2 cup KRAFT Balsamic Vinaigrette Dressing
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
Make It!
PREHEAT oven to 400°F. Toss vegetables with dressing in large roasting pan.
BAKE 30 min. or until vegetables are tender, stirring after 15 min.
SPRINKLE with cheese. Bake an additional 2 to 3 min. or until cheese is melted.
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