Posts Tagged pepper
Crock Pot Stuffed Pepper Soup
Posted by JasonQ in Beef, Main Dishes, Soups on November 22nd, 2009
- 1 large can V8 juice
- 1 box Zatarains cajun rice mix
- 2-3 lbs lean ground beef
- 1 large vidalia onion, diced
- 4 large green peppers, cut into 1 inch strips
- 1/4 tsp celery salt
- salt and pepper to taste
Cook onions, rice mix and ground beef together in a skillet until onions are tender and the beef is done, stirring frequently.
Drain excess grease and put mixture into a crock pot. Add green peppers, V8 juice, celery salt, and salt and pepper.
Cook on low 6-8 hours.
Any soup or stew vegetables may be added for a heartier soup.
Black Bean Burritos
Posted by JasonQ in Main Dishes on October 19th, 2009
I made this tonight for dinner, and it was really good. I like a little extra garlic, so you may want to use a bit less garlic in yours.
- 1lb dry black beans
- 1 large onion, diced
- 1 large green bell pepper, diced
- 4 cloves garlic, crushed and minced
- 1/2 tsp cumin
- 1 handful cilantro (to taste), chopped
- 8 oz cheese (I used Kraft 2% Mexican four cheese blend)
- 1 cup salsa
- 8 tortillas
- salt, to taste
Start by soaking beans according to package directions, adding the cumin to the water.
When beans are done soaking, make sure the beans are covered by at least 1 inch of water. Add water as needed.
Add onion, bell pepper, salt, and garlic to beans, and cook according to package directions (usually about 1 hour). Be sure to watch the water level, adding more as needed to prevent burning. There should be a small amount of water left at the end of cooking.
When beans are done, add cilantro, and remove from heat.
Mash the beans however you like. A potato masher works well for this. You may also use a food processor or a blender.
Add salsa and cheese to beans and stir.
Divide bean mixture evenly among the tortillas, and fold into burritos.
Enjoy!
Chiles Rellenos
Posted by JasonQ in Main Dishes on July 18th, 2009
- 12 Large Mild, green chiles w/stems
- 1/2 Pound Jack cheese cut into long narrow, strips
BATTER:
- 1 Cup All purpose flour
- 1 Teaspoon Baking powder
- 1/2 Teaspoon Salt
- 3/4 Cup Yellow or white cornmeal
- 1 Cup Buttermilk
- 2 Eggs, slightly beaten
Parch and peel chiles leaving stems on. Cut small slit below the stem,
removing seeds if desired. Insert strips of Jack cheese being careful not to
split chile.
Prepare batter: Sift flour with baking powder and salt, then add cornmeal.
Blend buttermilk and slightly beaten eggs, then combine milk mixture with
dry mixture and blend together. Slightly moisten each chile with water dip
in plain flour, then in batter. Allow to drain slightly and drop in deep fat
which has been heated to 375 F.
Fry until golden. Drain on paper towels. Keep warm on platter in 300 F. oven
while completing frying and serve immediately.
Stuffed Bell Peppers with Ground Beef
Posted by JasonQ in Beef, Main Dishes on July 13th, 2009
Another recipe contributed by Amber Coomes. Enjoy!
- 4 medium green bell peppers
- 1 lb. ground beef, lean
- 1/4 cup finely chopped onion
- 1 1/2 cups cooked rice
- 1 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 1 large jar spaghetti sauce (about 32 ounces)
Mix ground beef, onion, rice, and seasonings well. Cut tops off of peppers and hollow out any seeds. Stuff peppers with equal portions of ground beef mixture. Place stuffed peppers in Crock Pot, cover with spaghetti sauce. Cover and cook on low for 6 to 7 hours on until ground beef is cooked through and pepper is tender.
Corn Spinach Muffins
I have had this recipe for quite some time, but haven’t had a chance to make it. I looks delicious!
- 1 Cup Cornmeal
- 1 Cup All Purpouse Flour
- 1/4 Cup packed Brown Sugar
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 1 Egg
- 1 Cup Milk
- 2 Tsp Oil
- 1 Cup chopped fresh Spinach
- 3/4 Cup Cheddar Cheese
- 2 Jalapeno Peppers, deseeded, chopped
Mix first 5 ingredients in a large bowl. Mix egg, milk, and oil together in a smaller bowl. Mix liquids into dry ingredients until well blended. Fold in spinach, cheese, and jalapeno peppers. Fill muffin pan 2/3 full with batter. Bake at 400 for 18-22 min. Serve warm.
Apricot-Glazed Chicken
Posted by JasonQ in Chicken/Poultry, Main Dishes on June 7th, 2009
I just tried this recipe from Jillian Michael’s book Making the Cut, and it it amazing! This book is full of tons more healthy recipes that are just as tasty.
- 1 cup Smucker’s sugar-free apricot preserves
- 1/3 cup orange juice
- 1/4 cup Smart Start
- 4 (5-ounce) skinless, boneless chicken breasts
- 1/4 tsp freshly ground black pepper
Preheat oven to 350F.
To make the glaze, combine the preserves, orange juice, and Smart Start. Rub the chicken breasts with the marinade. Sprinkle pepper on top. Place the chicken in a roasting pan. Cook for 20 minutes, basting the chicken every 5 minutes with the excess glaze. Serves 4.
According to the book, the nutrition information is as follows:
Calories: 380
Fat: 5.3g
Protein 37.2g
Sodium: 170mg
Fiber: 1g
Carbohydrates: 19g