So, I made some peppers. They were delicious. I don’t feel my family liked these as much as I did, but my one spice lover was down with the flu, and the rest of the family prefers food that would be considered “mild”. So although these didn’t go over quite as I thought they would, I still quite enjoyed them. Plus, I increased the bacon significantly from the original recipe, and extra bacon is always a good thing! Right?
Recipe slightly adapted from Allrecipes
- 6 Bell Peppers, cut in half and seeded
- 1 lb. chorizo sausage, casing removed and chopped
- 12 slices bacon
- 1/2 small onion, peeled and chopped
- 3 cups cooked brown rice
- 1 small can diced tomatoes
- 1 cup shredded Monterey Jack cheese
- 1/4 cup salsa
- 1 (14 ounce) can green enchilada sauce
- 1 Tbsp. reach seasoning mix
- 1/3 cup sour cream
- Bring large pot of water to a boil. Cook peppers for 3 minutes. Drain. Sprinkle with salt. Place in large baking dish so they are ready to fill.
- Cook sausage, bacon and onion in skillet until bacon is cooked through and onion is tender. Drain off fat.
- Combine sausage mixture with next 4 ingredients. Fill the peppers with this mixture.
- Bake for 15 minutes at 350 degrees.
- Combine enchilada sauce and ranch mix in small saucepan. Heat to bubbly. Remove from heat and stir in sour cream. Spread over peppers.
- Eat and enjoy!
Serving a family of five, can occasionally get a bit complicated. We all have our likes and dislikes, we all have our cravings. Mommy included. There are a few classics, that the whole family loves, and I feel pretty safe from complaints. Most pasta dishes fall into this category, and anything served in between a bun. Sandwiches, burgers, my family loves them all. I knew this Italian take on the sloppy joe would be a huge hit. We have melted cheese, spaghetti sauce, and meat. All in a messy gooey sandwich. Plus, I have been finding Italian Sausages one of the more affordable meats lately, there is a nice big bag in the freezer aisle, good for the grocery budget too!
Recipe from Food, Folks and Fun
- 1 Pound hot Italian sausage, casings removed
- 1 tablespoon olive oil
- 2 large red bell peppers, sliced into strips
- 1 large yellow onion, sliced into strips
- 2 large garlic cloves, minced
- 1½ Cups marinara sauce
- ¼ cup chopped fresh basil leaves
- 1 cup shredded mozzarella cheese
- 4-6 ciabatta rolls – We used regular hamburger buns
- Heat oil in large skillet. Add sausage, crumble as you cook. When sausage has fully been crumbled, add onions, garlic and peppers. Cook until tender.
- Add marinara sauce, simmer for 5 minutes. Remove from heat and stir in basil.
- Serve meat mixture on buns topped with cheese.
- Eat and enjoy!
This coming year, unfortunately, we were unable to coordinate as many of the kids activities as we have in the past. This is going to mean plenty of slow-cooked meals. We are big, big fans of the family dinner, we try to do it every single day. There are certainly going to be a few less in the new school year, and more serving yourself from the slow-cooker when you are home. I do not like dinner in shifts, but sometimes you just have to make due. Yes, that slow-cooker of mine will be put to good use. This meal was one that we all liked, anything served in a tortilla usually flies quite well around here. Wrap a meal in carbs and my family are happy campers.
Recipe slightly adapted from Allrecipes
- 1 1/2 pounds. beef flank steak
- 10 ounce can Rotel tomatoes with green chiles
- 1 jalapeno pepper, seeded and chopped tiny
- 2 cloves garlic, minced
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1/2 tsp. salt
- 1 medium onion, sliced
- 2 medium bell peppers, different colours, seeded and sliced
- 2 tsp. cornstarch
- 1 Tbsp. water
- 8 large Tortillas, we used sun-dried tomato flavoured
- salsa and sour cream for serving
1. Cut steak into slices and place in 5 quart slow cooker with next 7 ingredients. Cook on low for 7 hours. Add vegetable cook additional 1-2 hours.
2. Combine cornstarch and water. Stir into meat mixture. Increase heat to high and cook for 30 minutes.
3. Serve meat on warmed tortillas with salsa and sour cream.
4. Eat and enjoy!
Heat is starting to rise, spring is one the way. Generally a great feeling, we can be out and about, walk around the block, see green. Sadly, it is the end of soup season. Winter brings many a hearty bowl with some bread on the side. I quite happily make soup almost every week while the cold snow settles on the ground. If the temperatures stay as lovely and warm as they have been the soup pot will be going to same way as the mitten box. Packed away. Not only was this soup, tasty and healthy it made the whole house smell just divine. Leftovers were just as good, so if the weather is still a bit gloomy where you leave, this could be the perfect pick me up.
Recipe from Scaling Back Blog
- 2 Cups Red Split Lentils
- 1 Tbsp. Olive Oil
- 1 Onion, Finely Chopped
- 1 Red Bell Pepper Cut Into ½ Inch Dice
- 1 Fresh Jalapeno Or Serrano Chili, Finely Chopped, Including Seeds
- 1 Tablespoon Fresh Peeled And Minced Ginger
- 2 Garlic Cloves, Finely Chopped
- 1 Tablespoon Curry Powder
- ½ Teaspoon Cinnamon
- 2 Teaspoons Salt
- ⅓ Cup Tomato Paste – I used one small can.
- 7 Cups Water
- 1 Can Unsweetened Light Coconut Milk
- 1 15-Ounce Can Of Chickpeas
- 1 Tablespoon Freshly Squeezed Lime Juice
1. Het oil in large soup pot. Add onion and peppers. Cook until tender.
2. Add ginger, garlic and remaining spices with tomato paste. Cook additional 3 minutes.
3. Add water, coconut milk, and drained can of chickpeas. Stir in uncooked lentils. Cooker medium heat for 20 minutes, stirring occasionally.
4. Stir in lime juice before serving.
5. Eat and enjoy!