Stuffed Green Peppers

4 large green peppers
1 1/2 lbs ground sirloin
3 cloves garlic, minced
1 15oz can tomato sauce
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried oregano
1 family size Success boil-in-bag 10 minute rice
2 cups shredded cheddar jack cheese

Preheat oven to 350 degrees.  In large pan brown beef over medium-high heat.  Add garlic, salt, pepper and oregano and cook 3 minutes.  Add tomato sauce and reduce heat to low.  Simmer 15 minutes.

Cut off the tops of the green peppers and discard centers and seeds.  In a medium size saucepan bring 1 quart of water to a boil.  Place green peppers in boiling water and cook for 5 minutes.  Remove peppers from saucepan and drain.  Add bag of rice to boiling water and boil for 9 minutes. Drain rice.

Place green peppers in a lightly greased 8x8 dish.  Cut open bag of rice and add to beef and tomato sauce mixture.  Combine well and then stuff each pepper with beef mixture.  Place in oven and bake for 15 minutes.  Top with cheese and bake for an additional 5 minutes.  Serve with salad and garlic bread.  4 servings.

Greek Fries

1 bag Ore-Ida Golden Twirls (curly fries)
zest and juice of 1 lemon
3 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
2 tablespoons dried oregano
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 small red onion, diced
8oz feta cheese

Preheat oven to 450 degrees and cook fries according to package directions.  In a small bowl mix all ingredients except onion and cheese.  When fries are done, place about 2 cups of fries in 4 shallow bowls then top each bowl of fries with red onion and feta cheese.  Drizzle dressing over fries and serve hot. A meal on their own and gluten free!

Banana Ice Cream

Ripe Bananas

Peel, chop and place ripe bananas in zippered plastic bag.  Freeze several hours or overnight.  When ready to serve, remove from plastic bag and puree using a food processor or blender.  Once smooth, scoop into bowls and eat plain or add toppings of your choice!  So good and guilt free!!

Topping Ideas
sliced strawberries
kiwi
pineapple
blueberries
sprinkles
chocolate chips
mini marshmallows
shredded coconut
granola
walnuts
peanuts
almonds
crunchy peanut butter
honey
nilla wafers
graham crackers

Try a combo:
peanut butter, chocolate chips and marshmallows
toasted almonds and a drizzle of honey
strawberries, pineapple, coconut and granola
nilla wafers and whipped cream
graham crackers, chocolate chips and marshmallows

Barbecue Ranch Salad

1 (10 oz) bag Hearts of Romaine lettuce
1/2 cup chopped red onion
1/2 cup diced hot house cucumber
1 small can whole kernel corn, drained
2 carrots, chopped
garnish with Texas toast croutons and Colby Jack cheese

Dressing
1 cup prepared Ranch salad dressing
1/2 cup barbecue sauce (Sweet Baby Rays Hickory & Brown Sugar)
1/2 cup sour cream
1 teaspoon garlic salt
1/2 teaspoon pepper

Place salad ingredients in a large bowl.  In separate bowl combine all dressing ingredients and then toss with salad (refrigerate any leftover dressing in airtight container).  Top with croutons and shredded Colby Jack cheese.

Barbecue Chicken Pizza

1 thin crust refrigerated pizza crust dough

2 split chicken breast (bone in and skin on)
1 red onion, chopped
1 green pepper, chopped
4 tablespoons olive oil
1 cup barbecue sauce (Sweet Baby Rays Hickory & Brown Sugar)
1/2 tablespoon dried oregano
2 cups shredded Monterey Jack cheese
1/2 cup chopped fresh cilantro
salt and pepper

Preheat oven to 400 degrees.  Drizzle 2 tablespoons of olive oil over chicken breasts and sprinkle liberally with salt and pepper.  Roast in oven for 45 minutes or until juices run clear.  Remove chicken from oven and let cool. Once cool, remove skin and pull chicken off bone.  Shred chicken in medium bowl and stir in barbecue sauce.  Set aside.

Heat 2 tablespoons olive oil in medium pan and sauté pepper and onion for five minutes.  Remove from heat and set aside.

Unroll pizza crust onto large cookie sheet and sprinkle with dried oregano.  Bake pizza crust according to package directions. 

Layer barbecue chicken on baked pizza crust and then top with peppers, onions and cheese.  Bake for 5-10 minutes or until cheese is melted.  Remove from oven and sprinkle with cilantro.  Serve with Barbecue Ranch Salad.

Baked Ziti with Italian Sausage

2 tablespoons butter
2 tablespoons olive oil
1 (15oz) jar Bertolli Garlic Alfredo sauce
1 1/2 lb mild Italian sausage (about 1 pkg), cut into 1/2-inch slices
1/2 cup onion
2 cloves garlic, minced
3/4 cup chicken broth, divided
dash of nutmeg
1/2 lb ziti pasta
1 cup fresh grated Parmesan cheese
1/4 cup fresh basil, chopped

Preheat oven to 375 degrees.

In large sauce pan melt butter in olive oil over medium-high heat.  Add sausage and cook for 8-10 minutes or until brown and cooked through.  Add onion and sauté 5 minutes.  Add garlic and sauté 3 minutes and then add 1/2 cup chicken broth to deglaze pan, scrapping bottom while stirring.  Add Alfredo sauce and stir.  Pour remaining 1/4 cup chicken broth into Alfredo sauce jar, replace lid and shake.  Pour broth/Alfredo sauce mixture into pan with sausage. Add nutmeg and stir well.  Cover and reduce heat to low.  Simmer 30 minutes, stirring occasionally.

Prepare pasta according to package directions and then drain.  Add pasta to sausage mixture and mix well.  Pour sausage and pasta into a lightly greased 2-quart oval baking dish.  Sprinkle top with Parmesan cheese and bake 10-12 minutes or until cheese is light brown and bubbly.  Remove from oven and let cool 5 minutes.  Spoon onto serving dishes and top with fresh basil.

Cilantro-Lime Chicken Burgers

1 lb ground chicken breast
3 tablespoons chopped fresh cilantro
2 garlic cloves, minced
1/2 cup panko
juice and zest from one lime
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon soy sauce
1 red onion, sliced
1 green pepper, sliced
5 slices muenster or Colby jack cheese
5 Kaiser hamburger buns

In large bowl combine all ingredients except onion, pepper and cheese until blended.  Make 5 patties and grill over medium-high heat 4-5 minutes on each side.   Grill the onion and pepper slices to serve on burgers along with cheese and cilantro-lime mayonnaise. 
          
Cilantro-Lime Mayonnaise

1 cup mayonnaise
1 teaspoon chopped cilantro
juice and zest of one lime
1 garlic clove, minced

Mix well and serve with chicken burgers.

             

Cilantro-Lime Mayonnaise